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White Chocolate Sheet Cake with White Chocolate Frosting

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  • Prep 30 min
  • Total 2 hr 0 min
  • Servings 24
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Serving a crowd? Try a white chocolate cake slathered with a dreamy white chocolate frosting.
Updated Apr 2, 2013
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Ingredients

Cake

  • 3 oz white chocolate baking bars or squares, chopped
  • 2 tablespoons whipping cream
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 3 eggs

White Chocolate Frosting

  • 3 oz white chocolate baking bars or squares, chopped
  • 3 tablespoons whipping cream
  • 1/2 cup butter or margarine, softened
  • 3 cups powdered sugar

Garnish

  • 1/2 cup chopped pecans, toasted if desired

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan.) Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
  • 2
    In small microwavable bowl, microwave 3 oz white chocolate and 2 tablespoons cream uncovered on High 1 minute, stirring every 30 seconds, until smooth. Cool 10 to 15 minutes.
  • 3
    In large bowl, beat cake mix, sour cream, oil, eggs and chocolate mixture with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • 4
    Bake 21 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • 5
    In small microwavable bowl, microwave 3 oz white chocolate and 3 tablespoons cream uncovered on High 1 minute, stirring every 30 seconds, until smooth. Cool 10 to 15 minutes.
  • 6
    In medium bowl, beat butter and 2 cups of the powdered sugar with electric mixer on medium speed until blended. Add white chocolate mixture; blend well. Add remaining powdered sugar; beat until smooth. Spread frosting over cake; sprinkle with pecans. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    Toasting pecans or other nuts intensifies their flavor. To toast pecans, heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally until light brown.
  • tip 2
    White chocolate is made from cocoa butter and adds a wonderful rich flavor to this cake. Find white chocolate in the baking section of the grocery store and use half of the 6 oz package (3 squares, 1-oz each) for the cake and half of the package (3 squares, 1-oz each) for the frosting. Melting the white chocolate in the microwave oven is quick and easy, but if you melt it in a pan on the stove, be sure to use very low heat to avoid scorching it.

Nutrition

Nutrition Facts are not available for this recipe
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