Best 7 White Chocolate Cake Doughnuts Recipes

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Indulge in the delectable delight of white chocolate cake doughnuts, a sweet treat that tantalizes taste buds and brings joy to any occasion. These doughnuts are characterized by their tender, fluffy texture, infused with the rich flavors of white chocolate, creating a harmonious blend of sweetness and indulgence. Whether you're a seasoned baker looking to expand your repertoire or a novice seeking a new culinary adventure, this article will provide you with the ultimate guide to preparing these irresistible white chocolate cake doughnuts, ensuring that you create a dessert that will leave an unforgettable impression.

Here are our top 7 tried and tested recipes!

WHITE CHOCOLATE CAKE



White Chocolate Cake image

This is a very heavy white chocolate cake with a white chocolate frosting. It is a family favorite that is requested at every family gathering.

Provided by VanDerStad

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 55m

Yield 12

Number Of Ingredients 16

2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
6 (1 ounce) squares white chocolate, chopped
½ cup hot water
1 cup butter, softened
1 ½ cups white sugar
3 eggs
1 cup buttermilk
6 (1 ounce) squares white chocolate, chopped
2 ½ tablespoons all-purpose flour
1 cup milk
1 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Sift together the 2 1/2 cups flour, baking soda, baking powder and salt. Set aside.
  • In small saucepan, melt 6 ounces white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature.
  • In a large bowl, cream 1 cup butter and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate.
  • Pour batter into two 9 inch round cake pans. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean.
  • To make Frosting: In a medium bowl, combine 6 ounces white chocolate, 2 1/2 tablespoons flour and 1 cup milk. Cook over medium heat, stirring constantly, until mixture is very thick. Cool completely.
  • In large bowl, cream 1 cup butter, 1 cup sugar and 1 teaspoon vanilla; beat until light and fluffy. Gradually add cooled white chocolate mixture. Beat at high speed until it is the consistency of whipped cream. Spread between layers, on top and sides of cake.

Nutrition Facts : Calories 723.5 calories, Carbohydrate 81.5 g, Cholesterol 136.6 mg, Fat 42 g, Fiber 0.8 g, Protein 7.7 g, SaturatedFat 25.8 g, Sodium 507.5 mg, Sugar 60.3 g

BAKED CHOCOLATE CAKE DONUTS



Baked Chocolate Cake Donuts image

It might not be traditional to bake donuts, but that doesn't mean you shouldn't! Cocoa powder and chocolate chips enrich the batter for these baked beauties, and each one is finished with chocolate glaze and sprinkles or more chocolate-in the form of shavings.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 2h40m

Yield Makes 18

Number Of Ingredients 20

3/4 cup mini chocolate chips (6 ounces)
1 cup confectioners' sugar, sifted
1/4 cup natural cocoa powder, sifted
1/4 teaspoon kosher salt
2 tablespoons unsalted butter, room temperature
1/2 cup heavy cream, plus more if needed
1 teaspoon pure vanilla extract
1 stick unsalted butter, room temperature, plus more for pans
2 cups unbleached all-purpose flour
1/3 cup natural cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1 cup whole milk
1 cup mini chocolate chips (8 ounces)
Sprinkles or chocolate shavings (optional)

Steps:

  • Chocolate Glaze: Combine chocolate, confectioners' sugar, cocoa, salt, and butter in a small bowl. Heat cream in a small pot over medium-high until bubbling around edges, 1 to 2 minutes. Pour hot cream over chocolate mixture; let stand 1 minute. Add vanilla and whisk until mixture is smooth and has the consistency of hot-fudge sauce. If it's too thick, add more cream, 1 tablespoon at a time. (Makes 1 1/3 cups.)
  • Donuts: Preheat oven to 425 degrees. Lightly brush 3 standard donut pans with butter. Whisk together flour, cocoa, baking powder, baking soda, and salt. Beat butter with both granulated and brown sugars on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating to combine after each addition. Beat in vanilla. Reduce speed to low; add flour mixture in two batches, alternating with milk, beating to combine after each addition. Stir in chocolate chips.
  • Transfer batter to a piping bag fitted with a large, plain tip (such as Ateco #807), or to a resealable plastic bag, then snip a 1/2-inch hole in one corner. Pipe 3 tablespoons batter into each cup in pans. Bake until tops spring back when lightly touched, 10 to 11 minutes. Let cool in pans 10 minutes, then transfer to wire racks set in rimmed baking sheets and let cool completely.
  • Dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side. Place, glaze-side up, on racks. Top with sprinkles or shavings and let stand until completely set, about 1 hour. Donuts are best served the day they are made, but can be stored, unglazed, in an airtight container at room temperature up to 1 day; glaze 1 hour before serving.

WHITE CHOCOLATE CAKE DOUGHNUTS



White Chocolate Cake Doughnuts image

These white chocolate cake doughnuts are a classic. Light and fluffy cake doughnut dipped in a thick white chocolate glaze and liberally sprinkled. Perfect for end-of-the-week hoorays or any time of the week honestly.

Provided by chocolate + connie

Categories     Dessert

Number Of Ingredients 14

2 2/3 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1/4 cup unsalted butter (melted)
1/4 cup vegetable oil
3/4 cup + 2 Tbsp granulated sugar
2 large eggs
2 tsp vanilla extract
1 cup milk
3 tablespoons milk
1 3/4 cups confectioner's sugar
1 teaspoon pure vanilla extract
1/2 cup white chocolate (melted and cooled)

Steps:

  • Preheat oven to 425 degrees
  • In a mixing bowl, whisk together flour, baking powder, baking soda and salt
  • In a separate mixing bowl, whisk together melted butter, vegetable oil, sugar
  • Whisk in eggs one at a time then mix in vanilla extract
  • Alternate adding 1/3 of flour mixture and 1/2 of milk to the wet mixture, beginning and ending with flour, mix until well blended and incorporated but do not overmix
  • Fill piping bag with dough and pipe into oiled doughnut pan
  • Bake for 7 - 8 minutes or until toothpick inserted into doughnut comes out clean
  • Cool completely before glazing
  • In a mixing bowl, whisk together milk and confectioner's sugar until smooth
  • Add in vanilla, whisk
  • Add in melted and cooled white chocolate, whisk until glaze is shiny and smooth

BEST WHITE CHOCOLATE CAKE



Best White Chocolate Cake image

Best white chocolate cake ever! It is pretty dense, kind of like a pound cake. Great with a mascarpone cheese frosting, fresh raspberries, and/or lemon curd.

Provided by andreascakesandcatering

Categories     Cake Recipes

Time 1h30m

Yield 14

Number Of Ingredients 11

4 ounces good quality white chocolate
2 ⅔ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whipping cream
½ cup milk
3 tablespoons milk
2 teaspoons vanilla extract
2 cups white sugar, divided
½ cup unsalted butter, at room temperature
4 large eggs, separated, divided

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter two 10-inch cake pans and line the bottoms with parchment paper. Chop chocolate.
  • Sift flour, baking powder, and salt together into a medium bowl.
  • Combine chopped chocolate with 1/2 cup cream in a heavy, medium saucepan over low heat; stir until chocolate melts and mixture is smooth. Mix in remaining 1/2 cup cream, 1/2 cup plus 3 tablespoons milk, and vanilla. Remove from the heat.
  • Beat 1 1/2 cups sugar and butter in a large bowl with an electric mixer until fluffy. Beat in egg yolks. Stir in dry ingredients alternately with white chocolate mixture.
  • Using an electric mixer fitted with clean, dry beaters, beat egg whites in a medium bowl until soft peaks form. Gradually beat in remaining 1/2 cup sugar. Continue beating until stiff, but not dry.
  • Fold egg whites into the cake batter in two additions. Divide batter among the prepared cake pans.
  • Bake in the oven until a toothpick inserted into the centers comes out clean, about 35 minutes. Cool in the cake pans for 15 minutes. Turn cakes out onto a wire rack, peel off parchment paper, and let cool completely, about 15 more minutes.

Nutrition Facts : Calories 385.5 calories, Carbohydrate 52.8 g, Cholesterol 96.5 mg, Fat 17.3 g, Fiber 0.7 g, Protein 5.5 g, SaturatedFat 10.3 g, Sodium 157.9 mg, Sugar 34.1 g

WHITE CHOCOLATE CAKE DOUGHNUTS



white chocolate cake doughnuts image

recipe courtsey of Emeril, these are like the best doughtnuts...way better than those of the chain donuts places

Provided by Katrina

Categories     Breads

Time 2h15m

Yield 1 dozen, 12 serving(s)

Number Of Ingredients 11

3 1/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
2 beaten eggs
2/3 cup sugar
2 ounces melted white chocolate
2 tablespoons melted butter
1/2 cup milk
1 teaspoon vanilla
1 cup chocolate, glaze
1 cup chopped macadamia nuts

Steps:

  • Preheat the fryer.
  • In a mixing bowl, sift the flour, baking powder and salt together.
  • In another mixing bowl, whisk the eggs and sugar together.
  • Add the melted chocolate and butter.
  • Stir in the milk and vanilla.
  • Slowly add the sifted flour into the egg mixture, incorporate into a soft dough.
  • Cover the dough and chill for 2 hours.
  • Turn the dough out onto a floured surface.
  • Roll the dough out to 1/2-inch thick.
  • Cut the doughnuts out, using a 2 1/2-inch doughnut cutter.
  • Fry a couple of doughnuts at a time for 1 minute on each side.
  • Remove the doughnuts from the fryer and drain on a paper-lined plate.
  • Place the doughnuts on a wire rack.
  • Drizzle the warm doughnuts with the chocolate glaze and sprinkle with the macadamia nuts.
  • Place the doughnuts on a platter.

Nutrition Facts : Calories 364.1, Fat 19.2, SaturatedFat 7.6, Cholesterol 42.4, Sodium 147.4, Carbohydrate 45.3, Fiber 3.7, Sugar 14.7, Protein 7.5

WHITE CHOCOLATE CAKE



White chocolate cake image

If you're celebrating a special occasion, this layer cake makes a great centrepiece. It's topped with silky white chocolate ganache and fresh raspberries

Provided by Liberty Mendez

Categories     Dessert

Time 1h25m

Yield Serves 16-18

Number Of Ingredients 11

300g butter, softened, plus extra for the tins
300g caster sugar
5 large eggs, beaten
1 tsp vanilla bean paste
1 tsp baking powder
300g self-raising flour
100g white chocolate, finely chopped
350g fresh raspberries, halved
450g white chocolate, finely chopped
200ml double cream
1 tbsp vanilla paste

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Butter three 18cm sandwich cake tins and line with baking parchment. Beat together the butter, sugar, eggs, vanilla, baking powder and flour using a stand mixer or electric hand whisk until you have a fluffy mixture, about 5 mins. Fold in the white chocolate until it's well distributed throughout.
  • Divide the mixture evenly between the tins and level out using a palette knife or the back of a spoon until smooth. Bake for 25-30 mins until a skewer inserted into the middle comes out clean. Remove from the oven and leave the sponges to cool in the tins for 10 mins, then remove from the tins and transfer to a cooling rack, top side down, and leave to cool completely. If the sponges are not level use a serrated knife to cut away the peaks.
  • While the sponges are cooling, make the ganache. Put the white chocolate in a large bowl. Pour the cream into a saucepan over a medium heat and bring to a simmer. Immediately pour the cream over the chocolate and leave to stand for 4-5 mins until the chocolate has melted. Mix together to form a smooth ganache, ensuring all the chocolate has fully melted, then mix in the vanilla. Chill in the fridge for 30 mins, stirring occasionally so it doesn't completely harden, until spreadable and thick enough to coat the cake.
  • Once the sponges are cool and the ganache has set to a spreadable consistency, you can construct the cake. Place one sponge on a serving plate, spread over a thin layer of the chocolate ganache, then fill the middle with a third of the raspberries. Place another sponge on top and repeat with a layer of ganache and another third of raspberries. Put the final sponge on top and gently coat the whole cake with a thin layer of ganache. Leave in the fridge to set for at least 20 mins. To finish, spread over any remaining ganache and top with the remaining raspberries. Will keep chilled for up to three days in an airtight container.

Nutrition Facts : Calories 501 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.67 milligram of sodium

CHOCOLATE CAKE DOUGHNUTS



Chocolate Cake Doughnuts image

Make certain that all ingredients are at room temperature before starting. These doughnuts are great with chocolate glaze also.

Provided by Kittencalrecipezazz

Categories     Breads

Time 1h3m

Yield 30 doughnuts

Number Of Ingredients 13

1 1/2 cups white sugar
2 eggs (room temperature)
4 tablespoons butter
3 ounces unsweetened chocolate
1 1/2 teaspoons vanilla
1 cup buttermilk (room temperature)
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup powdered sugar
1 egg white
1/2 teaspoon vanilla

Steps:

  • All ingredients should be at room temperature (about 70 degrees F).
  • Beat the sugar and eggs together until creamy and lemon colored.
  • Melt the butter and chocolate together in a small saucepan over low heat; beat into the sugar/egg mixture.
  • In a separate bowl, combine the buttermilk and vanilla; stir into the sugar/egg mixture.
  • Combine the flour, baking powder, baking soda and salt in a large bowl; stir into the liquid mixture, mix until well combined.
  • Chill the dough in the refrigerator to make it easier to handle.
  • On a lightly-floured board, roll out half of the dough to a 1/2-inch thickness.
  • Cut into doughnuts; allow the cut doughnuts to dry for 10 minutes.
  • In a large heavy skillet, heat 2-inches of oil to 370 degrees F (185 degrees C).
  • The dough should be at room temperature before frying (this is important!) Transfer the doughnuts to the hot skillet, one doughnut about each 15 seconds, (dip a metal pancake turner into the hot oil each time before using it to remove or turn a doughnut) Fry each doughnut about 90 seconds per side.
  • Remove the doughnuts, and drain on paper towels.
  • Repeat with remaining dough.
  • To make the icing/glaze: Beat the powdered sugar with the egg white and vanilla together until smooth.
  • Drizzle onto the doughnuts after they have been cooled.

Tips:

  • Use fresh ingredients, especially the buttermilk and eggs, for the best flavor and texture.
  • Make sure the buttermilk is at room temperature before using it, as this will help the cake doughnuts rise properly.
  • Don't overmix the batter, as this can make the doughnuts tough.
  • Heat the oil to the correct temperature before frying the doughnuts, as this will prevent them from absorbing too much oil.
  • Fry the doughnuts in batches, so that they don't overcrowd the pan and cook evenly.
  • Drain the doughnuts on paper towels to remove any excess oil.
  • Dip the doughnuts in the white chocolate ganache while they are still warm, so that the ganache will adhere better.
  • Let the doughnuts cool completely before serving, so that the ganache has time to set.

Conclusion:

These white chocolate cake doughnuts are a delicious and easy-to-make treat that are perfect for any occasion. With their moist and fluffy texture, rich white chocolate ganache, and festive sprinkles, these doughnuts are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these white chocolate cake doughnuts a try. You won't be disappointed!

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