This White Chocolate Macadamia Cake recipe yields a fluffy macadamia cake made with homemade macadamia nut butter and topped with a white chocolate buttercream frosting and chopped macadamia nuts. If you’re a fan of white chocolate macadamia cookies then you will definitely be a fan of this cake version.
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The inspiration for this cake came from receiving a ton of macadamia milk in the mail — thank you, Milkadamia! But more than that, I have always been a big fan of white chocolate macadamia cookies and I recently wondered what it would be like to cake-ify my favorite cookie. Turns out, it’s delicious. I adapted the cake base from Sunbutter.
My other macadamia exploits are my Macadamia Rice Pudding and Dairy-Free Panna Cotta, both made using the macadamia milk. I have been obsessed with making snack cakes lately. A testament to that is my Coconut Snack Cake (another somewhat nutty flavor riff, if you’re into that).
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Why you'll love this recipe
- There is plenty of macadamia and white chocolate flavor thanks to the macadamia nut butter and abundance of white chocolate in the frosting.
- Snack cakes are easier and faster than layered ones.
- The cake stays moist for days!
Ingredients
- Macadamia nuts flavor the cake and the macadamia nut butter on top.
- Unsalted butter adds richness to the cake and the frosting.
- Granulated sugar sweetens the cake.
- Eggs provide structure to the cake.
- Vanilla bean paste and kosher salt balance the overall flavor profile.
- All-purpose flour gives structure and a delicate crumb to the cake.
- Baking powder gives rise to the cake.
- Macadamia nut milk provides moisture to the cake.
- White chocolate flavors the frosting.
- Powdered sugar sweetens the frosting.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here’s how to customize this cake to your liking:
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- No white chocolate — omit the white chocolate in the frosting.
- More white chocolate — add ¾ cup white chocolate chips to the cake batter and/or more chips on top of the cake as garnish.
- Dairy free — use dairy-free butter and white chocolate.
- Store bought — instead of making your own macadamia butter you can use store bought.
- Another pan — you can also bake this in a 9-inch round pan or in a cupcake tin. Reduce the baking time if using a cupcake tin.
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make white chocolate macadamia cake
Step 1: Pour the macadamia nuts into a food processor. Process until completely smooth. This can take up to 5 minutes, depending on the strength of your processor. Measure out ½ cup for the cake and set aside the rest for decorating.
Step 2: Preheat the oven to 350°F. In the bowl of a stand mixer or in a large bowl with hand beaters, beat together the ½ cup macadamia nut butter, butter and sugar. Beat in the eggs and vanilla. In a medium bowl, thoroughly whisk together the flour, baking powder and salt. Alternate adding the dry ingredients to the butter mixture in three parts, alternating with the milk, starting with dry and ending with dry. Mix for an additional 45 seconds. Pour the batter into the prepared pan. Bake for 35-38 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
Step 3: In a large bowl, using a handheld electric mixer, beat the butter until light and fluffy, about three minutes. With the mixer running on medium-low, drizzle in the melted white chocolate and beat to combine. Add the powdered sugar and vanilla and beat to combine.
Step 4: Spread the frosting on the cooled cake with an offset spatula. Drizzle some of the remaining macadamia nut butter on top and lightly swirl into the frosting. Garnish with chopped macadamia nuts.
Hot tips
- I used “roasted and salted” macadamia nuts, but toasted them even further because I like the color and extra flavor. Toast in a single layer on a parchment-lined baking sheet for 8-10 minutes at 350°F.
- Use a small spoon or the offset spatula to spread the macadamia nut butter into the top of the cake to make swirls.
- If you are in a hurry, you can carefully remove the cake from the tin after 30-40 minutes of cooling and transfer to a wire rack to cool faster.
Recipe FAQs
Yes, use 2 tablespoons more cake flour than what is called for in all-purpose.
I have not tested the recipe with another nut butter, but theoretically it could work. Let me know how it goes if you try!
Yes, just decrease the baking time and keep an eye on them for doneness.
More recipes you'll love
Lastly, if you make this White Chocolate Macadamia Cake recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
White Chocolate Macadamia Cake
Ingredients
Macadamia butter
- 2 cups macadamia nuts roasted and salted* (275g)
Macadamia cake
- ½ cup macadamia nut butter from above (109g)
- ¼ cup unsalted butter room temperature
- ¾ cup granulated sugar (150g)
- 2 large eggs room temperature
- 1 teaspoon vanilla bean paste
- 1 ½ cups all-purpose flour (187g)
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¾ cup macadamia nut milk or another milk, room temperature
White chocolate frosting
- ¾ cup unsalted butter room temperature (1 ½ sticks, 161g)
- 9 oz white chocolate melted and cooled to room temperature (255g)
- ¾ cup powdered sugar (143g)
- ½ teaspoon vanilla extract
Garnish
- 2 tablespoon macadamia nuts roasted and salted, chopped
Instructions
Do ahead
- The macadamia nut butter can be made a day or two ahead of time and stored at room temperature in an airtight container.
- Grease and line a 8x8-inch square baking tin with parchment paper with overhang to remove the cake easier after baking.
Make the macadamia nut butter
- Pour the macadamia nuts into a food processor. Process until completely smooth. This can take up to 5 minutes, depending on the strength of your processor. Measure out ½ cup for the cake and set aside the rest for decorating.
Make the cake
- Preheat the oven to 350°F.
- In the bowl of a stand mixer or in a large bowl with hand beaters, beat together the ½ cup macadamia nut butter, butter and sugar. Beat in the eggs and vanilla.
- In a medium bowl, thoroughly whisk together the flour, baking powder and salt.
- Alternate adding the dry ingredients to the butter mixture in three parts, alternating with the milk, starting with dry and ending with dry. Mix for an additional 45 seconds. Pour the batter into the prepared pan.
- Bake for 35-38 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
Make the frosting
- In a large bowl, using a handheld electric mixer, beat the butter until light and fluffy, about three minutes.
- With the mixer running on medium-low, drizzle in the melted white chocolate and beat to combine. Add the powdered sugar and vanilla and beat to combine.
Assemble
- Spread the frosting on the cooled cake with an offset spatula. Drizzle some of the remaining macadamia nut butter on top and lightly swirl into the frosting. Garnish with chopped macadamia nuts.
