Layers of soft and spongy vanilla cake with creamy white chocolate- that’s what this no-bake white chocolate layer cake is all about!
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No-Bake Layer Cake
If you’re a cake lover, you definitely have to try out this insanely delicious no-bake white chocolate layer cake. The decadence and richness of white chocolate come together with the soft, spongy layers of vanilla cake, turning out into the most subtle, yet delightfully perfect dessert you could dig into.
Best of all, it needs little effort to make. Thinking of giving it a shot? Here’s a quick rundown of everything you need to know about it.
Ingredients for No-Bake Layer Cake
For this recipe, you make a no-bake cake layer that is quickly cooked on the stovetop for color and texture. Below are the ingredients for that layer, the pudding filling, and garnish options for serving.
For pudding filling
- ¾ cup sugar
- 2 tablespoons cornstarch
- 2 eggs
- 16 oz sour cream
- ¼ cup unsatled butter
- 1 teaspoon vanilla extract
For cake layer
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- ⅔ cup unsalted butter, cold
- Pinch of salt
To garnish
- ⅓ cup shaved white chocolate
- Chocolate whipped cream
- Pecans
- Fresh mint
Kitchen Tools Needed
- Mixing bowls
- Measuring cups and spoons
- Small saucepan
- Whisk
- Medium skillet
- Rubber spatula
- Springform pan
How to Make the White Chocolate Layer Cake
In a small saucepan, combine the sugar and cornstarch then stir to combine.
Whisk in the eggs until the mixture is combined and smooth.
Add the sour cream and stir until creamy and combined.
Place over medium heat and cook, stirring constantly, for 5-6 minutes until thickened.
Remove from heat, add in the butter and vanilla, and whisk until the butter has melted and combined. Set aside.
In a small bowl, whisk together the flour, sugar, and salt.
Grate in the cold butter.
Combine until the mixture is crumbled.
Pour the flour and butter mixture into a medium saucepan, and place over low heat.
Cook, stirring regularly until the mixture is golden brown.
In a springform pan, press ½ of the crumb mixture into the bottom creating a bottom crust.
Spread ½ of the pudding over the crust.
Repeat adding the crumb layer on top of the pudding, and then the remaining pudding on top of that.
Sprinkle with shaved white chocolate then loosely cover and refrigerate for 2 hours.
Add additional garnish such as whipped cream, pecans, or fresh mint and serve.
Frequently Asked Questions
You can also use ready-made cake slices, vanilla wafers, graham crackers, sponge cake, or ladyfingers in place of the crumble layer in this cake.
While it may seem unusual, cornstarch is a perfect addition to help thicken the mixture and give the silky smooth texture that you want.
Sour cream is another important part of this recipe. Adding it to your cream mixture can really elevate the flavor, and when you team it up with the subtle vanilla cake, it turns out to be a recipe for success.
You can also substitute it for cream cheese, especially if you fancy having a bit of cheesecake flavor on your cake.
This white chocolate layer cake calls for the use of vanilla cake since it has a nice subtle taste, but if you prefer using a different flavored cake, you could do that too. If you’re making this during the warmer months of the year, you could use lemon or orange-flavored cake, or even a strawberry flavored one if you like.
This is good when stored in an airtight or covered container for up to 5 days in the refrigerator.
Tips to Make the No-Bake White Chocolate Layer Cake
Putting this layered cake together may be easy, but you definitely wouldn’t want to miss out on these little tricks to make the most of it and get the recipe right.
- If you’re making the cake yourself, try to stick to a recipe that ensures you get a light, spongy cake. This will be a nice contrast against the richness of the cream.
- When making the cake, remember not to overmix the batter. The idea is to get it to have that sponginess, which overbeating the mixture can ruin.
- If you’d like your cake to have a bit of citrusy flavor, you can add some lemon or orange zest into the mixture before you bake.
- Want your cake to be moister? Add some oil into the mix, or a spoonful of sour cream.
- If the cream feels too soft and runny, give it an hour or two in the refrigerator, and then start to use it for assembling the cake.
- You can also reserve a little extra cream on the side, mix it with a bit of Nutella, and pipe this Nutella flavored cream on the top of the cake, as a simple decoration.
Serving Ideas & Suggestions
Simplicity is great, and that’s what works for this white chocolate cake, but if you want to lend this classic cake a pop of color or something different, here are a few ideas you can consider.
- A generous sprinkle of white chocolate shavings is an absolute no-fail way to save this dessert!
- You can also top each cake slice with 2-3 toasted mini marshmallows to lend it a nice textural difference.
- Fancy adding a crunchy element to your cake? You can top the cake with some candied pecans or roasted almond flakes.
- Fresh seasonal fruit can also act as an excellent topping for this layered cake. Strawberries, blueberries, and blackberries are great options.
- If you love the tropical flavor coconut lends, you can use it to your benefit! Just top the finished-up cake with a generous amount of coconut flakes or dried, grated coconut.
- And of course, if nothing else seems to work for you, some good ol’ maraschino cherries can do the trick!
Loved this delicious and easy layered cake recipe? On the hunt for more no-bake cake recipes that you can try out? Here are a few ideas to get you going.
Recipe
No-Bake White Chocolate Layer Cake
This deliciously simple no-bake layer cake is packed with crumbled cake layers, a silky vanilla pudding, and a tasty white chocolate top for a decadent but oh, so easy, dessert!
Ingredients
For Cake
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- ⅔ cup unsalted butter, cold
- Pnch of salt
For Pudding
- ¾ cup sugar
- 2 tablespoons cornstarch
- 2 large eggs
- 16 oz sour cream
- ¼ cup unsatled butter
- 1 teaspono vanilla extract
For Garnish
- ⅓ cup shaved white chocolate
- ¼ cup chocolate whipped cream
- 8 pecan halves
- Fresh mint leaves
Instructions
- In a small saucepan, combine the sugar and cornstarch then stir to combine.
- Whisk in the eggs until the mixture is combined and smooth.
- Add the sour cream and stir until creamy and combined.
- Place over medium heat and cook, stirring constantly, for 5-6 minutes until thickened.
- Remove from heat, add in the butter and vanilla, and whisk until the butter has melted and combined. Set aside.
- In a small bowl, whisk together the flour, sugar, and salt.
- Grate in the cold butter.
- Combine until the mixture is crumbled.
- Pour the flour and butter mixture into a medium saucepan, and place over low heat.
- Cook, stirring regularly until the mixture is golden brown.
- In a springform pan, press ½ of the crumb mixture into the bottom creating a bottom crust.
- Spread ½ of the pudding over the crust.
- Repeat adding the crumb layer on top of the pudding, and then the remaining pudding on top of that.
- Sprinkle with shaved white chocolate then loosely cover and refrigerate for 2 hours.
- Add additional garnish such as whipped cream, pecans, or fresh mint and serve.
Notes
Garnish with additional whipped topping or fresh mint leaves if desired.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 623Total Fat: 39gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 139mgSodium: 168mgCarbohydrates: 63gFiber: 1gSugar: 36gProtein: 7g
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