Our easy peasy Thermomix White Chocolate Cake is perfect for any occasion!
I've been making this Thermomix White Chocolate Cake recipe for years now, as it really is such a simple yet delicious cake, and it NEVER lasts for long whenever I make it. This is an incredibly easy cake to make conventionally, but using a Thermomix makes it even easier and best of all, it takes just a few minutes to put together.
When making this cake, I like to use a good quality white chocolate, instead of white chocolate melts, as I find it makes the texture and taste of the cake much better. You can also make this cake using a different size tin; just be aware this will impact on the cooking time, so make sure you keep a close eye on your cake!
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Thermomix White Chocolate Cake
- 1 x 22cm Round Cake Tin
- 185 grams butter
- 330 grams caster sugar
- 260 grams milk
- 200 grams white chocolate broken into squares
- 300 grams plain flour
- 1 ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 eggs
- Line a 22cm round cake tin with baking paper (bottom and sides) and pre-heat your oven to 160 degrees celsius (fan-forced).
- Place the butter, caster sugar, milk and white chocolate squares into your Thermomix bowl and cook for 3 minutes, 60 degrees, Speed 2 or until the butter and chocolate have melted and the mixture is smooth.
- Add the flour, baking powder, vanilla extract and eggs to your Thermomix bowl and mix for 10 seconds, Speed 4.
- Scrape down the sides of the bowl and mix for a further 5 seconds, Speed 4.
- Transfer to your prepared cake tin and place into the oven to bake for 50 minutes or until cooked through when tested with a skewer. Carefully remove the cake from the oven and allow it to cool in the pan.
If you love cakes as much as we do, check out our Lemon and Blueberry Cake or our simple Thermomix Butter Cake - yum!
Heidi Brandis says
I've made this delicious cake twice in past two weeks. Both times it took over 70 minutes to bake. I'm following the instructions. Does this happen for others too? thanks, Heidi
Hi Heidi, cooking time will depend a lot on your oven. If you're happy with the texture and flavour, keep cooking it the way you are. If not, increase your oven temp slightly.
I make this a the time and it is amazing. Wondering if you could sub the white chocolate for dark chocolate?
Hiya, made this cake yesterday as a trial for my daughter’s birthday. Wanting to make a larger rectangle cake and I noticed in another comment that you said wouldn’t be able to double because of the bowl. Do you think I could make two batches and cook in one large cake tin? Thanks 😊
Hi Nicky, you could but my only concern is that if the cake is too large it will be too dry on the outside and not cooked through enough on the inside! Could you possibly make two squares cakes and ice them together?
Nicole Jamieson says
Nice but way, way too sweet. 330g caster sugar is excessive but being the first time I've used this particular recipe I followed it to the letter. The batter tasted like condensed milk. I will halve the sugar next time.
Lauren Matheson says
Thanks for the feedback Nicole
Best mix ever !! It doesn’t last 24 h in our home !! I don’t make it with icing on top , just covered on top with light brow sugar before baking on the tin.
Yay!!! We're so happy to hear that!
Just wondering if this cake moistens if cooked a couple of days before needed. Thank you.
Hi, I'm not sure what you mean by "moistens" but I would recommend storing it, once it's completely cooled (so there's no condensation), in an airtight container in the fridge for up to 3 days. Bring it to room temperature before icing and serving it 🙂
Would you class this as a white chocolate mix cake? Ie is it quite dense? Hoping to bake asap for my sons birthday party tomorrow evening! Also if I bake this afternoon is it she to leave on bench in a sealed container until Tomorrow night or refrigerate?
Hi Melissa, I'm assuming you mean white chocolate mud cake, and yes I would consider it as that.
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