How much white chocolate should I use in a white chocolate cake? I am trying to develop a white chocolate cake formula. The recipes that we tried were dry or did not have the right flavor or consistency. I found no guide line as to how much white chocolate to use. Can any one help?  I am concerned that the white chocolate contains sugar, fat and emulsifiers. What I do not know is what percentage should white chocolate be in this recipe that I created?

Here is what I have so far: I have not tried this recipe yet. All I did was the math!

15 oz. cake flour,
2 oz oil,
4 oz butter,
15 oz. sugar,
7 oz. of eggs,
4 oz. milk (hot to dissolve white chocolate),
1 tablespoon + 1 teaspoon baking powder,
1 teaspoon salt,
1 tablespoon vanilla extract,
4 oz. white chocolate (real chocolate containing cocoa butter), 

I plan to use creaming method, pre sifting dry ingredients and adding the white chocolate and hot milk just before adding eggs, and bake at 350F.

Is that a good amount of white chocolate?
Looking at your recipe, there's not enough butter or eggs for the amount of flour and sugar. I'm saying this because I'm assuming the the oz measurements are weights. You could also increase the amount of white chocolate to 6 oz. 

Since white chocolate doesn't have much of a presence in a cake - the primary flavour is vanilla - you may want to make a good white or yellow cake and save the white chocolate for a spectacular icing.