prep time: 1 hr | bake time: 35 min | total time: 1.5 hr
If you’re looking for a beautiful cake that’s just as perfect for the holidays as it is for birthdays and special celebrations, this Eggless White Chocolate Cake is the one to make. I originally created it as my Winter Wonderland Cake, but it’s so delicious and elegant that it’s become one of my favorite celebration cakes to bake all year long.
Inspired by the flavors of Raffaello chocolates, this cake features soft almond cake layers, a creamy coconut filling, and silky white chocolate buttercream. Every bite is filled with rich coconut flavor and a delightful crunch from whole almonds hidden between the layers. It’s completely eggless, easy to make dairy-free, and guaranteed to impress no matter the occasion.
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.
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.
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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20 Responses
hi , how much powder sugar can i reduce in the white chocolate buttercream frosting ? As the white choloate is already too sweet and i dont like too sweet buttercream can you plz suggest the minimum quntity of powdered suagr that i can use . Thank you
Hi
You can reduce the powdered sugar by about 25–30% without affecting the texture too much. I wouldn’t recommend reducing it any further, as the powdered sugar helps stabilize the buttercream in addition to adding sweetness.
hello
you cake looks lovely and very yummy. can I use the same recipe to make cupcakes
Hey! Looking forward to baking this for my anniversary this week. Only question can I use 7 inch pan for cake instead of 8 inch?
Hello!
Yes you can use 7-inch cake pan, the only difference will be the cake layers will be slightly thicker. Happy Anniversay!
Maravilhoso 😍
Thank you so much
Hi! I’ve tried your coconut filling for a grain free cake and it was delicious! I want to try your whole cake now, but nut free, so I have a question. Can I just use all purpose flour instead of almond flour and if so, do I need to use more oil? Thank you!
Hi Bo,
Thank you so much! I’m so glad you enjoyed the coconut filling!😊
Yes, you can definitely use 60g of all-purpose flour in place of the almond flour for a nut-free version. Since almond flour contains natural fats, it’s a good idea to increase the oil to 100ml to keep the cake moist and tender.
Let me know how it turns out—I’d love to hear!
thank you so much dear
Hi Saloni! Thanks for another eggless recipe. I want to make this but not sure if the oil is enough in the cake ? Also for the filling do you have any smooth n creamy coconut filling ? Thanks
Hi Shweta
Great question! The oil amount (80ml) is accurate. Keep in mind that the ground almonds in the cake recipe also release natural oils as they bake. I don’t have a recipe for a smooth coconut filling, but I hope this helps!
Thank you so much. I will follow as you have said.
thanks alot dear for your receip …but I see athore things I don’t have like cane sugar or I can use the ordinary sugar we were using always
Hi Saada
yes absolutely you can use castor sugar. Cane sugar is similar castor sugar but it is less processed.
Hope this was helpful!
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.