Description
This Winter Wonderland White Chocolate Cake is a decadent and festive dessert perfect for special occasions. Featuring layers of moist vanilla cake enriched with white chocolate, a rich white chocolate buttercream frosting, and a smooth white chocolate ganache drizzle, this cake combines subtle hints of cardamom with creamy textures to create an indulgent treat that delights the senses.
Ingredients
Scale
For the Buttercream
- 1 pound unsalted butter (454g)
- 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 tsp baking soda (1g)
- 1 tsp baking powder (4g)
- 1/4 tsp cardamom (optional)
- 3/4 cup salted butter (170g), room temperature
- 3 egg whites
- 3 tsp 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 all-purpose flour, sugar, baking soda, baking powder, and optional cardamom. Mix well to ensure even distribution of leavening agents and spices.
- Cream the Butter and Sugar: In a separate bowl, beat the salted butter until smooth and creamy. Gradually add sugar while continuing to beat to achieve a light and fluffy texture.
- Add Wet Ingredients: Incorporate egg whites and vanilla extract into the butter-sugar mixture, mixing until just combined. Alternate adding the dry ingredients and the milk yogurt, beginning and ending with dry ingredients, folding gently to maintain batter aeration.
- Mix Milk: Add the milk to slightly loosen the batter, mixing gently until smooth but not overworked.
- Bake the Cake: Preheat the oven to 350°F (175°C). Pour the batter evenly into prepared cake pans and bake for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely.
- Prepare White Chocolate Ganache: In a microwave-safe bowl, combine white chocolate chips and cream. Heat in short intervals, stirring between each until fully melted and smooth. Add one drop of gel food coloring if desired, mixing thoroughly to avoid seizing.
- Make Buttercream Frosting: Beat the unsalted butter until pale and creamy. Gradually add melted white chocolate chips (cooled to avoid melting butter excessively), then slowly add confectioners’ sugar and cream. Beat until light, fluffy, and spreadable.
- Assemble the Cake: Place the first cake layer on a serving plate. Spread a layer of buttercream evenly over the top. Add the second cake layer and cover the entire cake with the remaining buttercream.
- Apply Ganache Drizzle: Using a spoon or piping bag, carefully drizzle the white chocolate ganache over the cake edges and top to create a decorative finish. Allow the ganache to set slightly before serving.
Notes
- Ensure all ingredients are at room temperature for better mixing and texture.
- Use gel food coloring to prevent white chocolate from seizing during ganache preparation.
- Cardamom is optional but adds a subtle aromatic flavor that complements white chocolate.
- Store the cake refrigerated in an airtight container for up to 3 days for best freshness.
- To soften the butter quickly, microwave in short bursts of 10 seconds to avoid melting.
Keywords: white chocolate cake, winter cake, white chocolate buttercream, white chocolate ganache, festive cake, cardamom cake, layered cake, holiday dessert