White Chocolate Cake (Babka)
- Mixing bowls
- Rolling Pin
- Small saucepan
- Pastry brush
- Kitchen scale
INGREDIENTS
Dough:
- 2 cups/280 grams all-purpose flour
- 1½ teaspoons/4 grams dry yeast
- 1.8 ounces/50 grams melted unsalted butter
- 1 large egg/50 grams
- ¼ cup/50 grams white sugar
- ½ cup/125 milliliters heavy cream or milk
- Pinch of salt
Filling:
- ½ cup/200 grams halva-flavored spread
- 5.3 ounces/150 grams white chocolate
- 3½ tablespoons/50 grams unsalted butter
- 1.8 ounces/50 grams white chocolate, chopped
- Small amount of halva for sprinkling
Topping:
- 1 large egg, beaten
- Syrup: ¼ cup sugar + ¼ cup boiling water
- Halva threads for decoration, optional
INSTRUCTIONS
- Combine all dough ingredients in a mixing bowl and knead 10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with plastic wrap, and let rise for 1 1⁄2 hours at room temperature or overnight in the refrigerator.
- Prepare sugar syrup by dissolving sugar in boiling water. Chill until ready to use.
- Roll the dough into a thin rectangle on a lightly floured surface. Spread the melted white chocolate with butter evenly, then layer halva and sprinkle chopped white chocolate and a little halva.
- Roll the dough into a log and freeze for 20 minutes to make it easier to handle. Cut the log lengthwise and braid the two halves. Transfer to a baking pan or place free-form on a tray. Cover and let rise for 30 minutes.
- Brush the cake with beaten egg and bake in a preheated convection oven at 330°F/165°C for 35 minutes.
- Immediately brush the warm cake with cold sugar syrup. Let set, then optionally sprinkle halva threads on top.
FAQ
How can I make this white chocolate cake dairy-free?
You’ll need to replace several ingredients. The butter in both the dough and filling can be swapped for a plant-based margarine or a dairy-free butter substitute, ideally one with a higher fat content for proper texture. Instead of heavy cream, use oat cream or cashew cream, which both provide richness. For the white chocolate, choose a vegan white chocolate brand that uses cocoa butter and plant-based milk powders. The halva spread is often dairy-free, but check the label to confirm.
What should I do if the dough doesn’t rise?
The most likely issue is with the yeast. Check that your yeast is fresh and not expired. Water or cream that is too hot can kill yeast, while liquid that is too cold may delay activation. Ideal liquid temperature is between 100–110°F (38–43°C). Another issue could be rising conditions. Dough needs warmth and some humidity to rise properly, so if your kitchen is cold, place the bowl in a slightly warmed oven that is turned off or cover the bowl with a warm, damp towel. If none of these solve the problem, your yeast may have been inactive from the start and should be replaced.
What is the best way to store this white chocolate cake?
This cake is best stored at room temperature for up to two days, wrapped in plastic wrap or kept in an airtight container to prevent it from drying out. If you want to keep it longer, refrigerate it for up to five days, though this may slightly firm up the texture of the dough. For long-term storage, you can freeze the braided cake once baked and cooled by wrapping it tightly in plastic wrap followed by foil. Thaw at room temperature and warm briefly in the oven to refresh before serving.
Can I prepare the dough in advance?
After kneading, let it rise in the refrigerator overnight instead of at room temperature. This slower, cold fermentation enhances the flavor of the dough and makes it easier to handle the next day. Once it has rested, continue with rolling, filling, braiding, and baking. You can also freeze the unbaked braided loaf after shaping. When ready to bake, thaw overnight in the refrigerator, let it rise at room temperature, then bake as directed.
What other fillings can I use instead of halva?
Nut spreads such as almond butter, pistachio cream, or hazelnut spread work well. You could also use fruit preserves like apricot or raspberry for a tangy balance to the sweetness of white chocolate. For a more indulgent variation, try layering in dark or milk chocolate chips, cinnamon sugar, or crushed nuts. The key is to use spreads and add-ins that maintain a similar consistency so the dough braids easily and bakes evenly.
Why did my white chocolate cake turn out dry?
Overbaking is the most frequent cause, so it is important to check your oven temperature with an oven thermometer, since many ovens run hotter than expected. Baking beyond the suggested 35 minutes will cause the dough to lose moisture quickly. Another factor could be insufficient liquid in the dough, either from inaccurate flour measurement or not enough cream or milk. Always weigh your flour for precision and avoid adding extra flour when rolling the dough, as this can make the cake heavy. Storing it uncovered after baking can also dry it out, so wrap it well once cooled.
Can I make this cake without a stand mixer?
You can make this white chocolate cake without a stand mixer by kneading the dough by hand. It requires about 10 minutes of steady kneading until the dough becomes smooth and elastic. Use the heel of your hand to push the dough forward, fold it back, and repeat in a rhythm. If kneading feels difficult, let the dough rest for 5 minutes, then continue, which allows the gluten to relax and makes handling easier. This manual method may take a little more effort, but it yields excellent results and gives you a better feel for the dough’s readiness.
Can I freeze this white chocolate cake after baking?
Allow the baked cake to cool completely before wrapping it tightly in plastic wrap and then in foil to prevent freezer burn. The cake can be frozen for up to two months. To serve, thaw overnight in the refrigerator or at room temperature for several hours. To restore freshness, warm it in a 300°F/150°C oven for 10 minutes. The halva and chocolate filling maintain their flavor well after freezing, making this a convenient option for advance preparation.
