Why Make This Recipe

The Winter Wonderland White Chocolate Cake is a delightful treat perfect for the winter season. Its rich flavors and fluffy texture make it a great addition to holiday gatherings, family celebrations, or even just a cozy night in. Each bite is a taste of winter magic, how can you resist?

How to Make Winter Wonderland White Chocolate Cake

Ingredients

360 ml Milk (see notes for options)
2 tsp White Vinegar (or Lemon Juice)
240 g Cane Sugar (or castor sugar)
80 ml Vegetable Oil
2 tsp Vanilla Extract (or 1 tsp Almond Extract)
245 g All Purpose Flour
80 g Almond Flour (finely ground)
2½ tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
270 ml Coconut Milk (canned coconut milk at room temperature)
150 g Powdered Sugar (or icing sugar)
8 g Cornstarch
90 g Unsweetened Shredded Coconut (or Desiccated Coconut)
½ tsp Vanilla Extract
90 g Almonds (toasted and chopped in small pieces)
170 g White Chocolate (see notes for options)
60 ml Whipping Cream (see notes for options)
226 g Butter (cut in cubes)
210 g Powdered Sugar (sifted)
2 tsp Vanilla Extract (or ½ Vanilla Bean)
¼ tsp Salt
186 g Coconut (shredded or desiccated)
White Chocolate Bar (grated or shavings)

Directions

Almond Cake Instructions

Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
In a bowl, mix the milk and vinegar. Let it sit for a few minutes.
In another bowl, combine sugar, oil, and vanilla. Mix well.
Slowly add the milk mixture to the sugar mixture. Mix until combined.
In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Let cool.

Creamy Coconut Filling Instructions

In a bowl, mix the coconut milk, powdered sugar, cornstarch, and shredded coconut.
Stir until everything is well combined.

White Chocolate Buttercream Instructions

Melt the white chocolate with whipping cream until smooth. Let it cool slightly.
In a mixing bowl, beat the butter until creamy. Gradually add the sifted powdered sugar and salt, mixing until fluffy.
Mix in the melted white chocolate and vanilla until combined.

Cake Assembly

Once the cakes have cooled, level the tops if needed.
Place one cake layer on a serving plate. Spread the creamy coconut filling over the top.
Place the second cake layer on top of the filling.
Cover the entire cake with the white chocolate buttercream.
Decorate with shredded coconut and white chocolate shavings.

How to Serve Winter Wonderland White Chocolate Cake

Slice the cake into generous pieces and serve as a dessert at your holiday table. It pairs wonderfully with a cup of coffee or tea, making it excellent for any gathering.

How to Store Winter Wonderland White Chocolate Cake

Store any leftover cake in an airtight container at room temperature for up to three days. If you wish to keep it longer, refrigerate it for up to a week. You can also freeze the cake for up to three months. Be sure to wrap it well in plastic wrap and foil before freezing.

Tips to Make Winter Wonderland White Chocolate Cake

For added flavor, consider adding some zest of lemon or orange to the batter.
Let the cakes cool completely for easier assembly and to avoid melting the frosting.
Use high-quality white chocolate for the best flavor in the buttercream.

Variation

Try adding a layer of raspberry or strawberry jam between the cake and coconut filling for a fruity touch.

FAQs

Can I use dark chocolate instead of white chocolate?
Yes, you can use dark chocolate, but it will change the flavor profile of the cake.

What can I substitute for coconut if I don’t like it?
You can use more almond flour or replace the coconut milk with whole milk or another milk of your choice.

How can I make this cake gluten-free?
You can substitute all-purpose flour with a 1:1 gluten-free baking flour blend.