White Fudge Cake
A rich and creamy white fudge cake with chopped white chocolate, nuts, coconut, and a moist texture, perfect for special occasions or satisfying sweet cravings.
Ingredients
Instructions
- In a small saucepan, melt the white chocolate and hot water over low heat; cool.
- In a large mixer bowl, combine flour, sugar, soda, baking powder, salt, butter, and buttermilk; blend at low speed until moistened.
- Beat for 1 minute at medium speed, scraping the bowl occasionally.
- Add eggs, melted white chocolate mixture, and vanilla; blend.
- Beat for 1 minute at medium speed.
- Stir in chopped pecans and coconut.
- Pour batter into two greased and floured 9-inch round layer pans.
- Bake at 350°F (175°C) for 30 to 35 minutes.
Tips & Substitutions
For a richer flavor, consider using high-quality white chocolate. If you don't have buttermilk, you can substitute it with a mixture of milk and vinegar or lemon juice. To enhance texture, lightly toast the chopped pecans before adding them to the batter. This recipe can also be adapted by adding a splash of almond extract for a different twist.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, serve alongside fresh berries or a fruit compote. You could also serve it with a cup of coffee or tea for an afternoon treat. Browse more American recipes for additional dessert options.
Storage & Reheating
Store leftover White Fudge Cake in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate it for up to a week. To reheat, place a slice in the microwave for 10-15 seconds or enjoy it chilled for a refreshing taste.
Nutrition & Diet Analysis (per serving)
Each serving of White Fudge Cake contains roughly 578 calories, with 5g protein, 56g carbohydrates, and 25g fat. It is a good source of protein (10% of the Daily Value), iron (10% of the Daily Value), and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 770mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dark chocolate instead of white chocolate?
Yes, you can use dark chocolate, but it will change the flavor profile of the cake. Dark chocolate will give a richer, more intense taste, which might pair well with the sweetness of the cake, but be aware that it may also alter the color.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs attached, the cake is ready. If the toothpick comes out wet with batter, continue baking for a few more minutes.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just let it cool completely, then wrap it tightly in plastic wrap and store it at room temperature. Frost or serve it the next day for best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).