Winter Wonderland White Chocolate Cake with Buttercream and Ganache Recipe

If you’ve been dreaming of a cake that feels like a snowy winter morning wrapped up in sweetness, then you’re going to adore this Winter Wonderland White Chocolate Cake with Buttercream and Ganache Recipe. It’s one of those showstoppers that look as magical as they taste, perfect for chilly season celebrations or any time you want to bring a little festive sparkle into your kitchen. The combination of delicate white chocolate in both the cake and the luscious buttercream frosting gives it a smooth, creamy richness that truly sets it apart.

I first made this cake last winter for a holiday gathering, and it quickly became a favorite—I loved how the lightly spiced cardamom subtlety complemented the sweetness without overpowering it. Plus, the white chocolate ganache drizzle adds that elegant shine and extra indulgence that will have your guests asking for seconds. If you’re hunting for a Winter Wonderland White Chocolate Cake with Buttercream and Ganache Recipe that balances beauty, flavor, and that cozy, comforting feel, this one’s absolutely worth trying.

Ingredients You’ll Need

This recipe’s magic lies not just in technique but in a harmonious blend of ingredients that create fluffy cake layers and rich, creamy frosting. I always recommend fresh, high-quality ingredients because they really make a difference, especially with white chocolate, which can be quite finicky.

• Unsalted butter: Room temperature is key for both the cake and buttercream, so it creams smoothly and helps trap air for fluffiness.
• White chocolate chips: Use good-quality chips that melt well—this is the star of your cake and ganache, so don’t skimp!
• Confectioners’ sugar: Sifted before mixing; it ensures your buttercream is silky without any lumps.
• Cream: You’ll need this for both the buttercream and ganache to keep the texture rich and smooth.
• All-purpose flour: The backbone of your cake’s structure—measure carefully to avoid a dense crumb.
• Sugar: Regular granulated sugar for that perfect level of sweetness and moisture.
• Baking soda and baking powder: These leavening agents ensure your cake rises beautifully and stays light.
• Cardamom (optional): Adds a subtle fragrant warmth; I love including it for that wintery twist.
• Egg whites: They help make the cake tender without extra fat—plus, they blend perfectly with the white chocolate flavor.
• Vanilla extract: Nothing beats pure vanilla to deepen the flavor.
• Plain whole milk yogurt: This little secret ingredient keeps the cake moist and adds a slight tang to balance the sweetness.
• Milk: For the cake batter, contributing to that soft texture.
• Gel food coloring: Just one drop to tint the ganache if desired; regular food coloring can seize white chocolate, so be cautious!

Variations

I love making this cake my own depending on the occasion or the mood—don’t hesitate to tweak it slightly to suit your taste or dietary needs. Baking is personal, after all!

• Cardamom-Free: If you’re not a fan of spices, just skip the cardamom; the cake is lovely on its own without it.
• Gluten-Free: Swap the all-purpose flour with a gluten-free blend and add a teaspoon of xanthan gum to keep the crumb tender.
• Vegan Version: I haven’t perfected this yet, but you can try using aquafaba in place of egg whites and plant-based yogurt and butter alternatives.
• Berry Twist: Add fresh raspberries between layers for a pop of color and tartness that cuts through the sweetness.

How to Make Winter Wonderland White Chocolate Cake with Buttercream and Ganache Recipe

Step 1: Prepare Your Cake Batter with Care

Start by preheating your oven to 350°F (175°C) and greasing two 8-inch cake pans. In a large bowl, cream together the room-temperature salted butter and sugar until light and fluffy—that usually takes about 3-4 minutes with an electric mixer. This step is crucial because it incorporates air to help your cake rise beautifully. Next, gently beat in the egg whites one at a time, then stir in the vanilla extract.

In a separate bowl, sift together the flour, baking soda, baking powder, and cardamom if you’re using it. Alternate adding the dry ingredients and the milk and yogurt to your butter mixture, starting and ending with the flour. Mix just until combined—overmixing can make the cake dense, so stop as soon as the batter looks uniform.

Step 2: Bake and Cool Like a Pro

Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for about 25-30 minutes, but start checking at 22 minutes—you want a toothpick inserted in the center to come out clean or with just a few crumbs. Once out of the oven, let the cakes cool in the pans for 10 minutes before turning them onto wire racks to cool completely. Patience here is your friend because frosting warm cake can turn into a frosting meltdown.

Step 3: Whip Up That Luscious White Chocolate Buttercream

The buttercream is what really takes this cake to new heights. Melt the white chocolate chips gently over a double boiler or in short bursts in the microwave, stirring frequently to avoid scorching. Let it cool slightly but not harden. Meanwhile, beat unsalted butter until creamy, then gradually add sifted confectioners’ sugar and cream, alternating until you reach your desired consistency.

Slowly add the melted white chocolate, mixing continuously until fully combined and smooth. This process can be a little finicky—if your buttercream feels runny, chill it briefly and then re-whip it to get that perfect spreadable texture.

Step 4: Create Your Dreamy White Chocolate Ganache

Heat the cream in a small saucepan until it just starts to simmer, then pour it over the white chocolate chips in a heatproof bowl. Let it sit for a couple of minutes to soften the chocolate, then gently stir until glossy and smooth. If you want to add a little color, now’s the time to add a single drop of gel food coloring—remember, regular food coloring will seize the chocolate, so go slow.

Step 5: Assemble and Decorate Your Winter Wonderland

Place one cake layer on your serving plate and spread a generous layer of the white chocolate buttercream. Top with the second layer and cover the entire cake with more buttercream. Pour the ganache over the top, letting it drip gracefully down the sides—that’s part of the charm! Finish with your chosen garnishes, and voila, your Winter Wonderland White Chocolate Cake with Buttercream and Ganache Recipe is ready to wow.

How to Serve Winter Wonderland White Chocolate Cake with Buttercream and Ganache Recipe

Garnishes

I adore topping this cake with delicate snowflake sprinkles, edible glitter, or even some fresh cranberries and rosemary for a festive touch. White chocolate shavings scattered on the top also look stunning and add a subtle texture contrast. Feel free to get creative—anything that adds to that wintery, snowy aesthetic fits the theme perfectly!

Side Dishes

This cake pairs wonderfully with a warm cup of spiced chai or hot cocoa—it complements the buttery richness with a spicy kick. If you’re serving it after dinner, try a simple citrus salad or some roasted nuts alongside to add balance and freshness to your dessert spread.

Creative Ways to Present

For special occasions, I like presenting this cake on a mirrored plate or a rustic wooden board with a dusting of powdered sugar around it to mimic a snowy scene. Adding small fairy lights nearby really brings the whole winter wonderland vibe alive. Sometimes, stacking mini versions as a cake tower surprise guests and serves beautifully at holiday parties.

Make Ahead and Storage

Storing Leftovers

I store leftover cake covered loosely with plastic wrap in the fridge to keep the buttercream fresh. It’s important to let the cake come to room temperature before serving so the flavors and texture are at their best. This cake stays moist and delicious for about 3-4 days when stored properly.

Freezing

If you want to make this ahead, you can freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 2 months. When ready, thaw them overnight in the fridge, then bring to room temperature before assembling and frosting. I don’t recommend freezing a fully frosted cake because ganache and buttercream textures can change upon thawing.

Reheating

Since this is a rich cake with delicate frostings, I generally avoid reheating it. If you prefer warm cake, I heat individual slices in the microwave for about 10-15 seconds—just enough to soften the buttercream slightly without melting it completely.

FAQs

Final Thoughts

This Winter Wonderland White Chocolate Cake with Buttercream and Ganache Recipe has become a cozy tradition in my kitchen during the cold months. It feels like a hug wrapped in cake form, bringing a sense of warmth and joy every time I slice into it. I hope you give it a try—it’s a little labor of love that pays off big time with smiles, compliments, and that speck of magic only a beautifully baked cake can bring. Trust me, once you make this, it’ll be your go-to festive dessert—you won’t regret it!

Winter Wonderland White Chocolate Cake with Buttercream and Ganache Recipe

★★★★★ 5 from 57 reviews

• Author: Touba
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

This Winter Wonderland White Chocolate Cake is a beautifully rich and creamy dessert perfect for festive occasions. Featuring moist layers of tender cake infused with white chocolate, vanilla, and subtle cardamom, it’s layered and frosted with luscious white chocolate buttercream and topped with a smooth white chocolate ganache accentuated by a touch of gel food coloring for a snowy effect. Ideal for winter celebrations or a special treat, this cake combines delicate flavors with a stunning presentation.

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Ingredients

Scale 1x2x3x

For the Buttercream

• 1 pound unsalted butter (454g), softened
• 2 cups white chocolate chips (340g)
• 8 cups confectioners’ sugar (880g)
• 1/2 cup cream (118mL)

For the Cake

• 1 2/3 cups all-purpose flour (205g)
• 1 cup sugar (200g)
• 1/4 teaspoon baking soda (1g)
• 1 teaspoon baking powder (4g)
• 1/4 teaspoon cardamom (optional)
• 3/4 cup salted butter (170g), room temperature
• 3 egg whites
• 3 teaspoons vanilla extract (15mL)
• 1/2 cup plain whole milk yogurt (120g)
• 1/2 cup milk (118mL)

For the White Chocolate Ganache

• 1 cup white chocolate chips (170g)
• 1/4 cup cream (60mL)
• 1 drop gel food coloring (regular food coloring will seize the chocolate)

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Instructions

1. Prepare the Cake Batter: In a large mixing bowl, combine the all-purpose flour, sugar, baking soda, baking powder, and optional cardamom. In a separate bowl, cream together the salted butter until light and fluffy. Gradually add egg whites and vanilla extract, mixing well.
2. Incorporate Dairy: Add the plain whole milk yogurt and milk into the butter and egg mixture, stirring to combine evenly. Slowly blend the dry ingredients into the wet ingredients until you have a smooth batter, being careful not to overmix.
3. Bake the Cake Layers: Preheat your oven to 350°F (175°C). Divide the batter evenly into greased and floured round cake pans. Bake for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely on a wire rack.
4. Make the White Chocolate Buttercream: Melt the white chocolate chips gently over a double boiler or in short bursts in the microwave. In a large bowl, beat the softened unsalted butter until creamy. Slowly add melted white chocolate and confectioners’ sugar in portions, alternating with cream, whipping until fluffy and smooth.
5. Prepare the White Chocolate Ganache: Heat the cream until just simmering and pour over the white chocolate chips. Let sit for a minute, then stir until glossy and smooth. Add one drop of gel food coloring and mix thoroughly to achieve the desired wintery hue. Allow the ganache to cool to a spreadable consistency.
6. Assemble the Cake: Place one cake layer on a serving plate and spread an even layer of the white chocolate buttercream on top. Add the next layer and repeat. Once stacked, cover the entire cake with a crumb coat of buttercream and chill for 20 minutes.
7. Final Frosting and Decoration: Apply a thick, even layer of white chocolate buttercream over the chilled cake. Drizzle the white chocolate ganache over the top edges, allowing it to drip naturally down the sides. Decorate as desired to create a winter wonderland effect.

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Notes

• Ensure the butter is at room temperature for a smooth buttercream.
• Use gel food coloring to prevent chocolate from seizing.
• You can substitute whole milk yogurt with sour cream if preferred.
• If cardamom is unavailable, you may omit it without major flavor loss.
• Allow the ganache to cool before applying to maintain drip control.
• Chill the cake between frosting layers to help set the icing and reduce crumbs.

Keywords: white chocolate cake, white chocolate buttercream, white chocolate ganache, winter cake, cardamom cake, festive cake, holiday dessert