White Chocolate Truffle Cake

This post is sponsored by Baker’s Joy, but all opinions are my own.

This White Chocolate Truffle Cake is delicious – and literally covered in white chocolate truffle! Yum! I could face plant right into that truffle mixture.

White Chocolate Truffle Cake
WWhite Chocolate Truffle Cake

So you know all those quizzes out there that tell you what Disney princess you are, what color your aura is, what ‘Friends’ character you are (I’m Monica, by the way)?

Well, have you ever wondered which sweet treat you’d be?

Honestly, I don’t know that you could pigeon hole me to just one. I’m pretty sure every flavor is my favorite. As long as it’s got sugar in it. :)

White Chocolate Truffle Cake

Lemon? Love it! Strawberry? Obsessed! Cookie dough? Get in my belly! Chocolate? Duh. And Funfetti? Well, I might as well bathe in it.

You get the point.

However, according to the super fun “Which Sweet Treat Are You?” quiz that Baker’s Joy created, I’m an Intense Chocolate Mocha Cake. And guess what? I love it! It looks amazing!

White Chocolate Truffle Cake

And the description seems right on – on a good day anyway. “I am bold, strong and passionate. A double shot with extra whip and not afraid to tackle any challenge. I wake up giving the proverbial 110%.”

I’ll take it!

You should totally go check the quiz out! It’s pretty fun. Plus, they’re giving away daily prizes (you can enter to win by taking the quiz every day!), a $500 Visa gift card, KitchenAid Mixer and a year’s supply of Baker’s Joy cooking spray. Rock on!

And if you’re super cool, you’ll totally turn out to be a White Chocolate Truffle Cake. Or maybe you’ll match me and be bold and intense, like a Chocolate Mocha Cake.

White Chocolate Truffle Cake

Speaking of the White Chocolate Truffle cake, would you like to know a little about it? It’s quite tasty.

The cake itself is a fairly dense vanilla cake. It’s a nice contrast to the soft, melt-in-your mouth truffle topping.

The truffle topping however, is where it’s at. De-lish! So smooth, creamy, white chocolatey…dreamy.

And just a few simple ingredients – white chocolate, heavy cream and mascarpone cheese.

White Chocolate Truffle Cake

I have been loving putting mascarpone cheese in stuff recently. This won’t be the last time you’ll see it. :)

If you’ve never bought mascarpone cheese before, you should be able to find it with the specialty cheeses in the grocery store. usually near the deli. It’s not a heavily flavorful cheese, but it adds a richness and creaminess to the truffle mixture that is heavenly.

So get to baking’ and quiz takin’. You have until May 5 to take it as many times as you want and win fun prizes! Check it out.

White Chocolate Truffle Cake

White Chocolate Truffle Cake

Yield: 8 inch cake, serves 10-12 people


Cake Layer
1 1/2 cups all-purpose flour
1 cup sugar
1/4 tsp baking soda
1 tsp baking powder
3/4 cup salted butter, room temperature
2 eggs
3 tsp vanilla extract
1/4 cup sour cream
3/4 cup milk

White Chocolate Truffle Layer
14 oz white chocolate chips
1 1/4 cups heavy cream
1 cup mascarpone cheese

Ganache Topping
9 oz white chocolate chips
1/4 + 1/8 cups heavy cream
5.1 oz bag of Lindor White Chocolate Truffles


1. Preheat oven to 350 degrees
2. Prepare an 8x3 inch springform cake pan using a round piece of parchment paper on the bottom and Bakers Joy baking spray on the sides.
3. Whisk together flour, sugar, baking soda and baking bowl in a large mixing bowl.
4. Add butter, egg, vanilla, sour cream and milk and mix on medium speed until combined and smooth.
5. Pour batter into cake pan and bake for 45-50 minutes, or until a toothpick comes out with a few crumbs.
6. Remove cake from oven and allow to cool for about 10 minutes in the pan.
7. Remove cake from pan and finish cooling on cooling rack.
8. Once cake has cooled, use a serrated knife to cut off the cake dome.
9. Place back into springform pan, lining sides of pan with parchment paper so that it sticks up above the edge of the pan.
10. Put white chocolate chips for truffle layer into a mixing bowl.
11. Microwave heavy cream until boiling, then pour over white chocolate chips.
12. Cover bowl with clear wrap and allow to sit for 5-7 minutes.
13. Whisk mixture until smooth, then allow to cool to room temperature.
14. Add mascarpone cheese and mix until smooth.
15. Pour white chocolate mixture over cake and spread evenly. It will come above the edge of the cake pan, but your parchment paper should be high enough. Refrigerate until firm, 3-4 hours.
16. Once truffle layer is firm, remove cake from pan.
17. Add white chocolate chips for ganache to a medium sized bowl.
18. Microwave heavy cream until boiling, then pour over white chocolate chips.
19. Cover bowl with clear wrap and allow to sit for 5-7 minutes.
20. Whisk mixture until smooth, then allow to cool for 10-15 minutes. The longer it cools, the thicker it will get.
21. Pour ganache over the cake and allow to drizzle down the sizes.
22. Place Lindor truffles evenly around the edge of the cake.
23. Store in refrigerator for up to 5 days. Remove cake from refrigerator 10-15 minutes before serving.
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These are the parties I link up to.

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  1. This cakes looks so so tempting! I could just eat the pictures 😀

  2. I made this for Easter and it was wonderful, everyone loved it. It was a hit! I am making it for a friend’s birthday in May. Her children will enjoy it too!!!!

  3. Ahhh that cake looks divine. That truffle layer.looks heavenly

  4. This looks so good. I love the truffles on top!

    FoodNerd x

    FoodNerd recently posted…St George’s Day Crumpets & Support Your BakerMy Profile

  5. ima make this soon!!! ill keep you updated!!

    • lifeloveandsugar@gmail.com says:

      Great! I’d love to know what you think! :)

      • isabella says:

        IM MAKING IT TODAY!!!! I couldnt find the truffles at the store I went to so im using ferrero rocher instead. (:

        • lifeloveandsugar@gmail.com says:

          I’d love to know what you thought!

          • I made it for a friends family and they all about died. (: my friend had fun watching me make it and the family deff had fun eating it! The cake turned out spongy and perfect and the topping was so rich that everyone had to get a glass of milk. Lols. THAAAANKS FOR THE RECIPE!!

          • lifeloveandsugar@gmail.com says:

            Terrific! I’m so glad it was a hit!

  6. This looks really divine! Off to take the quiz!
    Jaren (Diary of a Recipe Collector) recently posted…Chicken Caprese PaninisMy Profile

  7. I love that the icing is as thick as the cake. My kinda cake 😉

  8. Look at that thick layer on the top of the cake, I could dig in right now. It looks delicious!
    Laura@Baking in Pyjamas recently posted…Mocha Rice Krispie TreatsMy Profile

  9. So freakin’ gorgeous Lindsay! That white chocolate truffle layer looks DIVINE :) Pinned!
    Trish – Mom On Timeout recently posted…Slow Cooker Refried BeansMy Profile

  10. Your cake looks so divine Lindsay
    Chichi recently posted…Somewhat Of A Rose Cupcake (Vanilla Oreo Cupcake)My Profile

  11. HA! Get is my belly is how I would describe this cake! Yum!
    Julianne @ Beyond Frosting recently posted…Key Lime Cheesecake CookiesMy Profile

  12. WOW! I have a bunch of white chocolate chips and have been looking for something to do with them. This is incredible!

  13. White chocolate is my favorite! And a truffle cake, mmmmm.
    Erin @ The Spiffy Cookie recently posted…Peanut Butter Chocolate Chip Chess PieMy Profile

  14. I love white chocolate!! This cake looks absolutely amazing!

  15. Wow this sounds wonderful as do all the other cakes below this. I may have to break down and make that Black Forest Ice Cream Cake and Millionaires Cake. I can see I’ll be printing most of these off. Great recipes! I feel the pounds adding on just looking at these!
    Vicki Bensinger recently posted…Mum Cupcake Bouquet – A Piece of Cake to Create for Mother’s Day!My Profile

  16. For the Ganache it says 1/4 + 1/8 heavy cream. Is that measurement for cups? Can’t wait to make this cake but I want to make sure I have the correct measurements!

    • lifeloveandsugar@gmail.com says:

      Hi Lauren! Yes, it is. Thanks for pointing that out, I’ve got it updated. Enjoy it!

  17. This looks delicious, your pictures are amazing! I really like the white chocolate truffle layer!
    Roxy | Roxy’s Kitchen recently posted…Creamy Pineapple Berry SmoothieMy Profile

  18. I’ve made it for my sister’s birthday, it was so good!

  19. This. It looks heavenly! I’m drooling on my phone! Just a quick question…can I double the recipe and make this into a two layer stacked cake? I’m wanting to make it for Easter for my family and I’m just wondering how it would hold up! Thanks! :)

    • lifeloveandsugar@gmail.com says:

      I don’t really think it’d work well as a layered cake. I don’t think the truffle layer is firm enough.

  20. Angeleena says:

    Hi! Love your pictures and the cake looks delish! Which is why I’m make it for my daughter’s 4th birthday. Quick question : it’s getting really hot in India so does the truffle layer hold up for an hour or two outside or does it require refrigeration until the moment we cut the cake? Ideally how long can I leave it out for so the cake portion is not too cold? Thanks !

    • lifeloveandsugar@gmail.com says:

      The truffle layer is fairly soft. You could have it out of the refrigerator for a little bit (maybe half an hour or so), but it’ll definitely get softer and I tend to prefer a firmer texture.

  21. This looks so lovely… but do you also have a recipe for Dark Chocolate Truffle Cake? I ADORE dark chocolate!

    • lifeloveandsugar@gmail.com says:

      I like the way you think! I don’t have a dark chocolate version of this cake, but I think that’s a great idea. It’s going on my list of things to make. :)

  22. This was absolutely delicious, however, mine turned out more like a tres leches. The truffle layer was super runny and soaked right into the cake, as opposed to being spread on top. Is it possible that 1 1/4 C of cream was too much? I have no idea where I went wrong; I’m usually a good baker, lol! But the flavors were still divine! 😉

    • lifeloveandsugar@gmail.com says:

      That is the correct amount of heavy cream, though you could reduce it by maybe a 1/4 cup if you wanted it thicker. One possibility is with the mascarpone cheese – that can sometimes get a little runny if it’s over-beaten. I’m glad you still enjoyed it though!

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