Dan's White Chocolate Cake

For the cakes:

  • 200g soft unsalted butter
  • 200g caster sugar
  • 200g self-raising flour
  • 3 eggs
  • 50g white chocolate (chopped finely)
  • 100g 100 and 1000s
  • 2Tbps milk (optional if the batter is too dense)
  • 1 tsp vanilla
  • pinch salt

White chocolate buttercream

  • 300g soft unsalted butter
  • 500g soft icing sugar
  • 200g white chocolate (melted)
  • 1tsp vanilla
  • pinch salt

Chocolate shards

  • White chocolate
  • Food coloring
  • Sprinkles 




  • Preheat the oven to 170C.
  • On a stand mixer cream the soft butter and the sugar with a flat beater.
  • Add the eggs (one at the time), vanilla and salt.
  • Slowly combine the sifted flour.
  • Grate or finely chop some white chocolate and add it to the mixture with the 100 and 1000s.
  • Divide the mixture into the two Tupperware silicon round tins and bake them for 30-40 minutes (until a toothpick inserted in the middle of the cakes come out clean).
  • Once the cakes are cool, remove the domes and frost them and decorate them with the white chocolate buttercream.


  • On a stand mixer with a balloon whisk attachment, cream the soft butter for 5-7 minutes.
  • In the meantime, melt the white chocolate in the microwave.
  • When the butter is white and creamy, add slowly some sifted icing sugar.
  • Mix everything on medium speed for 3-5 minutes.
  • Add the vanilla, salt and melted chocolate (not too hot though).
  • Mix for another 2 minutes and your buttercream is ready.


  • Melt some white chocolate or chocolate melts.
  • Add your favourite food colouring and spread the melted chocolate on a piece of baking paper.
  • Add some sprinkle and wait until the chocolate is set to decorate the cake.