White Chocolate Velvet Cake

White Chocolate Velvet CakeThis is a twist on the Chocolate Velvet Cake recipe from the Pampered Chef.

The idea of replacing the devil’s food cake with the angel food cake seemed simple enough when I wanted to do something with white chocolate.  The cake came out well enough, however, I have made some slight adjustments to the original recipe due to the new ingredients.

I ended up taking out the eggs because I’m pretty sure these were only included because the devil’s food cake required the eggs and since the angel food cake didn’t, they went away.

I also changed the amount of strawberry jam used simple because the cake ended up being more of a strawberry cake than a white chocolate cake.  You really couldn’t taste the white chocolate with all the strawberry.  The one thing I will concede is that I originally wanted to take the strawberry completely out of the cake mixture, but Jesse thinks it should stay in at a reduced amount.  So still using the strawberry glaze, you could exclude the strawberry in the cake mixture completely if you wanted to.

I also doubled the amount of white chocolate chips in the cake mixture.  Since I haven’t made it with this adjustment, I’m not sure if that means I also have to double the amount of oil as well.  I’m going to be making this for sure next month, so I’ll let you know then if keeping the oil at the original amount makes any difference or if I needed to double it.

Overall, the cake came out well with this variation.  The one thing that I did notice is that I can’t make angel food cake.  At least not on the first try.  My deflated a little more than I think it was suppose to, but this was my first crack at it, so I’m not surprised it didn’t come out perfect.  The cake is going in to work with Jesse tomorrow, so we’ll see what his co-workers say (if anything).

As with the Chocolate Velvet Cake, the fresh strawberries are completely a garnish. So, since the chocolate is different, you want to change up the fruit, then go for it.  Just make sure you change it up throughout the entire recipe.

1/4 cup plus 1 tbsp vegetable oil, divided
1 cup white chocolate morsels
1 pkg (18.25oz) angel food cake mix
3/4 cup water
1 jar (12oz) seedless strawberry jam, divided

Glaze and Garnish
1/3 cup melted vanilla ice cream
1 cup white chocolate morsels
1 qt fresh strawberries, divided
Additional ice cream (optional)


  1. Preheat oven to 350 degrees.
  2. Brush fluted pan with 1 tbsp of the oil using a basting brush. For cake, combine chocolate morsels and oil in small batter bowl. Microwave on HIGH 30-60 seconds or until melted and smooth, whisking after 30 seconds. In 4qt) mixing bowl, combine cake mix, water, 1/4 cup of the jam and chocolate mixture; whisk until well blended. Pour batter into pan.
  3. Place pan in oven and bake for 30 minutes or cake is a golden color and cracks are dry to the touch.  Wipe rim of pan clean using paper towel, if necessary. Center a large round platter over pan and carefully invert. Without removing pan, let stand 10 minutes. Remove pan.
  4. For glaze, combine ice cream and chocolate morsels in small micro-cooker. Microwave on HIGH 20-60 seconds, stirring after each 20-second interval, until melted and smooth.
  5. To finish cake, place remaining jam into a prep bowl and microwave on HIGH 30 seconds or until melted; brush evenly over cake. Holding by stems, dip 16 of the strawberries into glaze; arrange around bottom edge of cake. Drizzle top of cake with remaining glaze. Slice remaining strawberries using egg slicer; place into center well of cake. Serve with additional ice cream, if desired.

Yield: 16 servings

Nutrients per serving: Heres the info for the Chocolate Velvet Cake, but I don’t know what it is with the white chocolate and angel food cake. Calories 360; Total Fat 14g; Saturated Fat 6g; Cholesterol 45mg; Carbohydrate 57g; Protein 3g; Sodium 290mg; Fiber less than 1 g

Cook’s Tip: For an optional cooking method (and if you have a fluted stoneware pan), you can microwave the cake on HIGH for 9-12 minutes or until wooden pick inserted near center comes out clean. For best results, bake this cake in a 1000-watt microwave with a built-in turntable.

February 10, 2009 · jackie · 25 Comments
Posted in: Cakes & Pies

25 Responses

  1. Open Source Cook » Chocolate Velvet Cake - March 1, 2009

    […] White Chocolate Velvet Cake […]

  2. morgajel - March 1, 2009

    I got the stomach flu the day I tried this cake, and I’ll never be able to look at it again without wanting to throw up. it was very sicky sweet, which was ok before I got sick but afterwards just made things worse.

    ugh. just looking at the pick makes me queasy.

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