prep time: 1 hr | bake time: 35 min | total time: 1.5 hr
If you’re looking for a festive centerpiece for your holiday table, this White Chocolate Cake is a perfect choice. Inspired by the flavors of Raffaello chocolates, it combines soft almond cake layers, a decadent coconut filling, and velvety white chocolate buttercream. Made with simple ingredients such as coconut, almonds, and white chocolate, this soft and fluffy cake is wrapped up in the most festive decorations. With luscious coconut filling nestled between soft almond cake layers and a crunchy almond surprise in every bite! This cake is totally eggless and very easily made vegan; it’s topped with a snowy sprinkle of coconut and delicate chocolate shavings to give the perfect wintery feel. This Winter Wonderland Cake is sure to impress all your guests at the next holiday gathering. Whether you’re hosting a Christmas party or a winter birthday, this white chocolate cake will certainly make the celebration unforgettable.
White chocolate is a creamy confection made from cocoa butter, sugar, and milk solids. Unlike dark or milk chocolate, it doesn’t contain cocoa solids, giving it a more delicate, buttery flavor.
Preheat the oven to 350°F (180°C) and grease two 8-inch round cake pans. Line them with parchment paper for easy release. Combine room-temperature milk and vinegar in a bowl and let it curdle for 5–10 minutes. Add sugar, oil, and vanilla extract to the milk mixture, whisking until smooth.
In a large bowl, sift together the dry ingredients: flour, almond flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Divide the batter evenly between the prepared pans and bake for 25–30 minutes. Allow the cakes to cool completely before assembly.
In a medium saucepan, combine coconut milk, powdered sugar, and cornstarch. Cook over medium heat, stirring constantly, until thickened. Stir in shredded coconut and vanilla extract, then cool the mixture completely in the fridge for 3–4 hours. Add chopped almonds before assembly.
Prepare the ganache by melting white chocolate and whipping cream over medium heat. Stir until smooth, then cool to room temperature. In a stand mixer, beat butter until light and creamy. Gradually add powdered sugar, followed by the cooled ganache, vanilla extract, and salt. Beat until smooth and fluffy.
If the white chocolate buttercream firms up in cold weather, you can easily soften it by taking a small portion of the buttercream and placing it in a microwave-safe bowl. Heat it in the microwave for 5-10 seconds until it becomes soft and slightly runny.
Once it’s softened add it back into the rest of the buttercream while mixing thoroughly with an electric whisk. This will help bring the entire batch back to a smooth, spreadable consistency without losing its texture. Be sure to mix well to evenly distribute the softened portion into the rest of the buttercream.
Trim the tops of the cakes to ensure they’re flat. Place one layer on a cake stand and spread with frosting, then add the coconut filling and sprinkle with chopped almonds.
Top with the second cake layer and apply a thin crumb coat of frosting. Chill for 30 minutes. Frost the cake completely, then coat the sides with shredded coconut. Decorate the top with white chocolate shavings.
One of the best things about this cake is decorating and customizing! What better than a white cake to get creative? This cake is as versatile as it is delicious! For a gluten-free option, simply swap the all-purpose flour with a gluten-free blend. Add a burst of color and freshness by topping the cake with raspberries or strawberries, which pair beautifully with the coconut and white chocolate flavors. Enjoy getting creative with the exterior by using fun piping bags for additional icing, seasonal sprinkles or anything else that makes you excited – the possibilities are endless!
This White Chocolate Cake is the perfect festive centerpiece for Christmas or winter celebrations, bringing a touch of elegance and cheer to your holiday table. Its unique flavor combination of coconut, almond, and white chocolate offers a harmonious blend of sweetness, nuttiness, and creamy decadence.
Yes, you can make this cake without almond flour. Simply replace it with an equal amount of all-purpose flour to maintain the structure and texture of the cake. While the almond flavor will be less pronounced, the cake will still be moist and delicious. For an added almond flavor, consider adding a teaspoon of almond extract to the batter. If nuts are an issue you can also omit the toasted almonds in the filling.
Absolutely! This recipe is already eggless, making it easy to adapt for a vegan diet. Use plant-based milk like almond, soy, or oat milk instead of dairy milk. Substitute the butter with dairy-free butter and use a vegan-friendly white chocolate brand for the frosting. With these simple swaps, you’ll have a perfectly vegan Winter Wonderland Cake.
Store it in the refrigerator if you’re not eating it immediately. Bring it to room temperature before serving for the best flavor and texture—let it sit for 30 minutes after taking it out of the fridge.
Yes! You can absolutely make the Winter Wonderland Cake using 6-inch cake pans. Since the original recipe is designed for a 2-layer 8-inch cake, when using 6-inch pans, it will yield 3 layers of cake instead of 2.
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5 Responses
I am not a vegan but decided to make this for my friend having never baked anything vegan before (or much in general). This cake turned out extremely well, I could barely (if at all) tell that it was vegan! The chocolate icing was delicious, the filling and everything! Will be making it again…
Hi Charlotte
Thank you so much for sharing your feedback.
Best,
Saloni
Thank you so much..have a great new years …I m definitely going to have great ..with your bakes..god bless
Any other options for butter cream frosting..I mean other than butter what can be paired up
HI RB
You can use whipped cream frosting or cream cheese frosting for this recipe.