Dark Chocolate Cake with White Chocolate Frosting

Dark Chocolate Cake with White Chocolate Frosting

  • 55 Minutes Prep4 Hours 40 Minutes Total
  • 12 Servings
  • 760 Calories per Serving
Chocolate lovers—this cake is for you! Dark chocolate cake pairs with white chocolate frosting in this impressive layer cake.

Ingredient List


  • 2 cups Gold Medal™ all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups water
  • 2/3 cup unsweetened dark baking cocoa
  • 2/3 cup butter, softened
  • 1 1/3 cups granulated sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 1/2 cup sour cream


  • 1 bar (4.4 oz) white chocolate, coarsely chopped
  • 1 1/2 packages (12 oz) cream cheese, softened
  • 3/4 cup butter, softened
  • 4 cups powdered sugar


  1. Heat oven to 350°F. Spray bottom and sides of three 8-inch round cake pans with cooking spray; line bottoms with cooking parchment paper. In small bowl, mix flour, baking powder, baking soda and salt. In another small bowl, beat water and cocoa with whisk until well blended. Set both bowls aside.
  2. In large bowl, beat 2/3 cup softened butter and the granulated sugar with electric mixer on medium speed about 2 minutes or until fluffy, scraping bowl occasionally. Beat in eggs, one at a time, just until smooth. Beat in 2 teaspoons vanilla. On low speed, beat in one-third of the flour mixture, then half of the cocoa mixture, beating well after each addition, just until smooth. Repeat with flour mixture and cocoa mixture, ending with flour mixture. Scrape side of bowl occasionally. Beat in sour cream until blended. Spread batter evenly in pans (about 2 cups batter each). Tap pans on counter 2 to 3 times to eliminate air bubbles from batter.
  3. Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  4. In small microwavable bowl, microwave white chocolate uncovered on High 30 seconds; stir. Continue to microwave in 15-second increments until white chocolate is melted and can be stirred smooth. Cool 10 minutes, stirring occasionally.
  5. In large bowl, beat cream cheese and 3/4 cup softened butter with electric mixer on medium-high speed until smooth. Beat in cooled melted white chocolate. On low speed, beat in powdered sugar, 1 cup at a time, until frosting is smooth and creamy.
  6. Place one cake layer on serving plate. Spread 3/4 cup of the frosting on top; top with second cake layer. Spread 3/4 cup of the frosting on top; top with third cake layer. Frost sides with a thin layer of frosting so sides are covered but cake is still showing through. Spread thin layer of frosting on top of cake.
  7. Place remaining frosting in decorating bag fitted with medium star tip. To pipe rosettes, apply steady pressure to bag while squeezing, and pipe in tight circle to make rosette flower. Stop squeezing, and quickly lift bag off. Pipe rosettes in different sizes to cover top of cake. Pipe small stars to fill in empty spaces. Use photo as guide. Refrigerate uncovered 2 hours.
  8. Store any remaining cake loosely covered in refrigerator.


  • We tested this recipe using Hershey’s™ Special Dark™ cocoa. What a rich dark cocoa look and taste!
  • For best results in this recipe, use the white chocolate bar, and not white vanilla baking chips. We tested this recipe using Lindt™ classic recipe white chocolate bar.
  • The “half-dressed” or thin layer of frosting on the outside of a cake allows the layers to show through. It’s impressive and easy!
  • No wrong way to decorate the top of this cake! Have fun piping different sizes of rosettes and stars to create your own fun look.

Nutrition Information

Daily Values (Amount per serving)

Total Fat 38g 59%, Saturated Fat 24g 118%, Cholesterol 140mg 46%, Sodium 2970mg 124%, Potassium 210mg 6%, Total Carbohydrate 96g 32%, Dietary Fiber 2g 10%, Vitamin A 20%, Vitamin C 0%, Calcium 140%, Iron 25%, Vitamin D 4%, Vitamin E 6%, Thiamin 15%, Riboflavin 20%, Niacin 8%, Vitamin B6 2%, Folic Acid 10%, Vitamin B12 6%, Pantothenic Acid 6%, Phosphorus 60%, Magnesium 10%, Zinc 6%, Selenium 20%, Copper 10%, Manganese 15%

Other Nutrients (Amount per serving)

Calories 760, Calories from Fat 340, Trans Fat 1 1/2g, Monounsaturated Fat 10g, Polyunsaturated Fat 1 1/2g, Soluble Fiber 0g, Insoluble Fiber 2g, Sugars 69g, Protein 7g, Beta-Carotene 4%, Omega-3 0g, Carbohydrate Choice 6 1/2, Starch 2 1/2, Fruit 0, Other Carbohydrate 4, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 7 1/2, Fruits 0c, Vegetables 0c, Grains 1oz-eq, Meat & Beans 0oz-eq, Dairy 1/2c, Fats & Oils 6tsp