A delightful cake combining the warmth of cinnamon with the richness of white chocolate, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a microwave-safe bowl, combine the butter and white chocolate. Microwave on high for 2 minutes or until the butter is melted.
Stir the mixture every 30 seconds to prevent scorching.
Stir the mixture until the white chocolate is fully melted and smooth. Let it cool for about 5 minutes until lukewarm.
Cooling prevents the eggs from cooking when mixed.
In a large mixing bowl, combine the cake mix, milk, eggs, cinnamon, and the cooled chocolate mixture. Beat on low speed until just combined, then on medium speed for 2 minutes.
Scrape down the sides of the bowl to ensure even mixing.
Divide the batter evenly between two greased and floured 9-inch round cake pans.
Tap the pans gently on the counter to release air bubbles.
Bake in the preheated oven for 25-28 minutes, or until a toothpick inserted into the center comes out clean.
Avoid opening the oven door frequently to maintain a consistent temperature.
Let the cakes cool in the pans for 10 minutes. Then, remove them from the pans and cool completely on a wire rack.
Run a knife around the edges of the pans to help release the cakes.
Frost the cooled cakes with your favorite frosting and serve.
Decorate with white chocolate shavings or a sprinkle of cinnamon for a festive touch.
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