Sometimes, I crave the kind of dessert that feels indulgent but is secretly simple to make.
This flourless white chocolate cake is my answer to those days. It’s rich, creamy, and made with everyday ingredients, but the best part?
It’s gluten-free and doesn’t require a mountain of fancy tools or ingredients. It’s perfect for dinner parties or a quiet night in—because who doesn’t deserve a slice of happiness?
Tips for Success
- Fresh Eggs Make a Difference: They whip better and add more volume to the cake.
- Butter the Sides of the Pan: This keeps the cake edges soft and easy to release.
- For Extra Flavor: Add a splash of almond extract or orange zest.
Substitutions and Variations:
- Dairy-Free: Use dairy-free white chocolate and vegan butter.
- Sugar-Free: Swap the sugar for a granulated sugar substitute like monk fruit.
- Add Texture: Sprinkle chopped nuts or shredded coconut on top before baking.
Presentation and Serving
Dust the cooled cake with powdered sugar or top it with fresh berries for a pop of color. Serve slices with a dollop of whipped cream or a drizzle of raspberry sauce. Trust me, this is the kind of dessert that makes people ask for the recipe.

Flourless White Chocolate Cake
- Total Time: 50 minutes
- Yield: 10 slices 1x
- Diet: Gluten Free
Description
A rich, creamy flourless cake made with white chocolate. Perfect for any occasion and naturally gluten-free.
Ingredients
- 12 oz white chocolate chips (high-quality)
- 1/2 cup unsalted butter, diced
- 4 large eggs, separated
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup cornstarch (optional, for a slightly firmer texture)
- Powdered sugar (for dusting)
Instructions
- Prep Work: Preheat your oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
- Melt the Good Stuff: In a heatproof bowl, combine white chocolate chips and butter. Melt over a double boiler or in 30-second bursts in the microwave, stirring until smooth. Set aside to cool slightly.
- Whip It Good: In a large mixing bowl, whisk the egg yolks with sugar until pale and creamy. Add the vanilla and a pinch of salt. Slowly mix in the melted white chocolate mixture.
- Get Fluffy: In another bowl, beat egg whites until soft peaks form. Gently fold the whipped egg whites into the chocolate mixture in three batches. Be gentle—it’s what makes the cake light and airy.
- Optional Step: If you prefer a firmer cake, sift in the cornstarch and fold gently.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until the center is just set. Don’t overbake—it should jiggle a little in the middle!
- Cool: Let the cake cool in the pan for 10 minutes before removing the sides. Transfer to a wire rack and let it cool completely.
Notes
For the best texture, don’t overbake the cake—it should have a slight jiggle in the center.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 60mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg