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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
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.

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