White Chocolate Truffle Cake Recipe

ByMariam Harutyunyan
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Introduction

This White Chocolate Truffle Cake is a rich and decadent dessert perfect for special occasions or whenever you want to treat yourself. Layers of moist cake and creamy white chocolate truffle filling come together for an indulgent experience that’s surprisingly easy to make at home.

A single slice of cake is shown on a white plate with a decorative cut-out edge, sitting on a white marbled surface. The cake has two layers: a thick, light brown base, and a smooth, pale yellow top layer with a glossy finish. On top of the cake sits a small, round white chocolate ball. There are tiny white sugar sprinkles scattered over the top layer. A drizzle of pale yellow sauce is artfully spread on the plate next to the cake. A silver fork rests on the side of the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 3/4 cup salted butter, room temperature
  • 2 eggs
  • 3 tsp vanilla extract
  • 1/4 cup sour cream
  • 3/4 cup milk
  • 14 oz white chocolate chips (for truffle layer)
  • 1 1/4 cups heavy cream (divided: 1/4 + 1/8 cup for ganache and truffle layer)
  • 1 cup mascarpone cheese
  • 9 oz white chocolate chips (for ganache)
  • 5.1 oz bag of Lindor White Chocolate Truffles (for decoration)

Instructions

  1. Step 1: Preheat your oven to 350 degrees Fahrenheit. Prepare an 8×3 inch springform cake pan by lining the bottom with a round piece of parchment paper and spraying the sides with baking spray.
  2. Step 2: In a large mixing bowl, whisk together the flour, sugar, baking soda, and baking powder.
  3. Step 3: Add the softened butter, eggs, vanilla extract, sour cream, and milk. Mix on medium speed until the batter is smooth and combined.
  4. Step 4: Pour the batter into the prepared cake pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  5. Step 5: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then remove it from the pan and place it on a cooling rack until completely cool.
  6. Step 6: Once cooled, use a serrated knife to level the top of the cake by cutting off the dome. Place the cake back into the springform pan and line the sides with parchment paper extending above the rim of the pan.
  7. Step 7: For the truffle layer, place 14 oz white chocolate chips in a mixing bowl. Heat 1/4 cup of heavy cream until boiling and pour it over the white chocolate chips. Cover with plastic wrap and let sit for 5-7 minutes.
  8. Step 8: Whisk the mixture until smooth and then let it cool to room temperature. Once cooled, add the mascarpone cheese and mix until fully combined.
  9. Step 9: Pour the white chocolate truffle mixture over the cake and spread evenly. It may rise above the cake edge — the parchment paper will contain it. Refrigerate the cake until this layer is firm, about 3-4 hours.
  10. Step 10: Once firm, remove the cake from the springform pan.
  11. Step 11: To make the ganache, place the 9 oz white chocolate chips in a medium bowl. Heat 1/8 cup of heavy cream until boiling and pour over the chips. Cover with plastic wrap and let sit for 5-7 minutes.
  12. Step 12: Whisk the ganache until smooth and cool it for 10-15 minutes until it thickens slightly. Pour over the cake, allowing it to drip down the sides.
  13. Step 13: Decorate the cake by placing the Lindor White Chocolate Truffles evenly around the edges.

Tips & Variations

  • Use high-quality white chocolate for the best flavor and smoothest texture in both the truffle filling and ganache.
  • If you prefer a less sweet cake, reduce the sugar slightly or choose a cream cheese filling instead of mascarpone.
  • For added texture, sprinkle some toasted white chocolate chips or chopped nuts on the truffle layer before chilling.
  • You can substitute sour cream with Greek yogurt for a tangier taste.
  • Allow the cake to come to room temperature before serving to fully enjoy the creamy layers.

Storage

Store the cake in the refrigerator for up to 5 days. Keep it covered to prevent it from drying out or absorbing other odors. Before serving, remove the cake from the fridge about 10-15 minutes to let it soften slightly for a better texture and flavor.

How to Serve

A slice of vanilla cake with two visible layers: a bottom spongy light tan cake layer and a thick top creamy pale yellow frosting layer. The frosting drips slightly down the sides. A small round white chocolate ball sits on top of the frosting. The slice is on a white plate with a delicate cut-out pattern around the edges, with creamy sauce drizzled underneath. A silver fork is placed beside the slice. In the background, the rest of the cake sits on a white plate, showing the same two layers on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be prepared a day in advance. Just keep it refrigerated and covered. The flavors will meld nicely, making it even more delicious the next day.

Can I use regular chocolate instead of white chocolate?

While you can substitute regular chocolate, it will change the flavor profile significantly. This cake is designed to highlight the sweetness and creaminess of white chocolate, so using dark or milk chocolate will create a different dessert altogether.

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White Chocolate Truffle Cake Recipe

★★★★★

4.4 from 103 reviews
  • Author: Mariam
  • Total Time: 5 hours 15 minutes
  • Yield: 8–10 servings 1x
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Description

This indulgent White Chocolate Truffle Cake combines a moist, tender cake base with a luscious white chocolate truffle layer and a glossy white chocolate ganache topping. Creamy mascarpone cheese enriches the truffle layer, while the cake is adorned with Lindor white chocolate truffles for an elegant finish. Perfect for special occasions or when craving a decadent dessert.

Ingredients

Scale

Cake

  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 3/4 cup salted butter, room temperature
  • 2 eggs
  • 3 tsp vanilla extract
  • 1/4 cup sour cream
  • 3/4 cup milk

Truffle Layer

  • 14 oz white chocolate chips
  • 1 1/4 cups heavy cream
  • 1 cup mascarpone cheese

Ganache

  • 9 oz white chocolate chips
  • 1/4 + 1/8 cups heavy cream (total 3/8 cups)

Decoration

  • 5.1 oz bag Lindor White Chocolate Truffles

Instructions

  1. Preheat oven: Preheat your oven to 350°F (175°C) and prepare an 8×3 inch springform cake pan by lining the bottom with parchment paper and spraying the sides with Bakers Joy baking spray to prevent sticking.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking soda, and baking powder until well combined.
  3. Add wet ingredients and combine: Add the room temperature salted butter, eggs, vanilla extract, sour cream, and milk to the dry ingredients. Mix on medium speed until the batter is smooth and fully combined.
  4. Bake the cake: Pour the batter into the prepared cake pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  5. Cool the cake: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes, then remove from the pan and finish cooling completely on a wire rack.
  6. Prepare cake for truffle layer: Once cooled, use a serrated knife to level the cake dome by slicing off the rounded top. Place the cake back into the springform pan and line the sides with parchment paper extending above the rim to contain the truffle layer.
  7. Make white chocolate truffle mixture: Place 14 oz white chocolate chips in a mixing bowl. Heat 1 1/4 cups heavy cream in the microwave until it just boils, then pour it over the white chocolate. Cover with plastic wrap and let sit 5-7 minutes before whisking until smooth and cool to room temperature.
  8. Add mascarpone cheese: Stir in 1 cup mascarpone cheese to the white chocolate mixture until fully smooth. Pour this mixture over the prepared cake evenly. The truffle layer will rise above the cake edge but is contained by parchment paper. Refrigerate until firm, about 3-4 hours.
  9. Remove cake from pan: Once firm, remove the cake from the springform pan carefully, peeling away the parchment paper from the sides.
  10. Prepare ganache: Place 9 oz white chocolate chips in a medium bowl. Microwave 3/8 cup heavy cream (1/4 + 1/8 cups combined) until boiling, then pour over the chocolate. Cover and let it sit for 5-7 minutes. Whisk until smooth and let cool 10-15 minutes until slightly thickened.
  11. Apply ganache: Pour the ganache over the chilled cake, gently spreading to let it drip down the sides for a smooth, glossy finish.
  12. Decorate with truffles: Evenly space the Lindor White Chocolate Truffles around the edge of the cake for an elegant decorative touch.
  13. Storage and serving: Store the assembled cake in the refrigerator for up to 5 days. Before serving, remove it from the fridge 10-15 minutes to allow it to soften slightly for optimal texture and flavor.

Notes

  • Ensure the butter is at room temperature for easier mixing and a smoother batter.
  • Leveling the cake dome creates a flat surface for the truffle layer to set evenly.
  • Allow the white chocolate mixtures to cool sufficiently before adding mascarpone or spreading over the cake to avoid melting the layers.
  • The parchment paper lining on the sides helps contain the soft truffle layer until it sets firm in the refrigerator.
  • Microwave heating times for cream may vary; heat until just boiling but be careful not to overheat or scorch.
  • The cake is best served slightly chilled but not cold straight from the fridge to enjoy the creamy textures and flavors.
  • Use a serrated knife for clean cake cutting and precise layers.
  • Store leftovers refrigerated and consume within 5 days for freshness and food safety.
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: white chocolate truffle cake, white chocolate cake, mascarpone cake, chocolate ganache, Lindor truffles dessert, creamy cake recipe

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