Experience a symphony of delicate flavors where silky white chocolate embraces the warmth of pure vanilla, creating a cake that’s rich yet beautifully balanced. With its feather soft crumb, buttery richness, and creamy finish, every bite melts effortlessly, leaving behind a lingering sweetness that feels both comforting and luxurious. Designed to delight the senses, this cake is a celebration of craftsmanship, elegance, and timeless flavor.
Preheat the oven to 180°C. Grease and line a 10-inch square baking tin.
Melt the water and white chocolate together until smooth. Allow the mixture to cool completely to room temperature.
Beat the unsalted butter and white sugar until light, pale, and creamy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla essence.
Sift together the maida, vanilla custard powder, baking powder, and baking soda.
Gradually fold the dry ingredients into the butter mixture, adding the fresh cream while mixing. Mix only until everything is well combined.
Pour in the cooled white chocolate mixture and gently fold until the batter is smooth and uniform. Do not overmix.
Transfer the batter into the prepared 10-inch square baking tin and level the surface.
Bake at 180°C for 40 minutes, or until a skewer inserted into the center comes out clean.
Allow the cake to cool in the tin for 10–15 minutes before transferring it to a wire rack to cool completely.
Slice and serve. The cake will have a soft, moist crumb with enough structure for clean, neat slices.
Copyright © 2025, My Kitchen Diaries .All Rights Reserved
