Description
A decadent Winter Wonderland White Chocolate Cake featuring a tender layered cake infused with cardamom, rich white chocolate buttercream frosting, and a smooth white chocolate ganache perfect for festive celebrations or cozy winter gatherings.
Ingredients
Scale
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, room temperature (170g)
- 3 egg whites
- 3 tsp vanilla extract (15mL)
- 1/2 cup plain whole milk yogurt (120g)
- 1/2 cup milk (118mL)
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 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, sift together the all-purpose flour, sugar, baking soda, baking powder, and optional cardamom to combine evenly. Set aside.
- Cream Butter and Egg Whites: In a separate bowl, cream the room temperature salted butter until fluffy. Gradually add the egg whites and vanilla extract, beating until smooth and well combined.
- Combine Wet and Dry Ingredients: Alternate adding the flour mixture with the plain whole milk yogurt and milk to the butter and egg white mixture, starting and ending with the flour mixture. Mix gently to create a smooth batter without overmixing.
- Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour your cake pans. Divide the batter evenly and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely before frosting.
- Make the White Chocolate Buttercream: Melt 2 cups of white chocolate chips gently using a double boiler or microwave in short bursts, stirring until silky smooth. Let the melted chocolate cool slightly. In a large bowl, beat the unsalted butter until creamy, then gradually mix in the confectioners’ sugar. Add the melted white chocolate and cream, and beat on high speed until the buttercream is light, fluffy, and spreadable.
- Prepare the White Chocolate Ganache: Heat the cream until it just begins to simmer, then pour over 1 cup white chocolate chips. Let sit for a minute before stirring until smooth. Add 1 drop gel food coloring if desired, mixing carefully to avoid seizing the chocolate.
- Assemble and Frost the Cake: Once the cake layers have completely cooled, spread a generous layer of white chocolate buttercream between each layer. Cover the entire cake with the remaining buttercream. Drizzle or pour the white chocolate ganache over the top, allowing it to cascade down the sides for a beautiful finish.
- Chill and Serve: Refrigerate the cake for at least 30 minutes to set the frosting and ganache. Bring to room temperature before slicing and serving. Enjoy your Winter Wonderland White Chocolate Cake!
Notes
- Ensure that the white chocolate and cream are not overheated to prevent seizing.
- Using gel food coloring is critical as regular food coloring can cause the ganache to seize.
- Allow the cake layers to cool completely before frosting to avoid melting the buttercream.
- The cardamom is optional but adds a lovely warm flavor that complements the white chocolate.
- For best results, use room temperature butter for the buttercream to achieve smooth, fluffy texture.
Keywords: white chocolate cake, buttercream, white chocolate ganache, winter cake, cardamom cake, holiday dessert