Winter Wonderland White Chocolate Cake
This festive cake features soft vanilla layers, dreamy white chocolate buttercream, and a sparkling ombré finish. A winter dessert centerpiece you’ll love to make.
Equipment
- - Three 6-inch cake pans
- - Stand mixer
- - Piping bags and tips
- - Offset spatula
- - Cake turntable (optional)
Ingredients
- #### Cake
- - 1⅔ cups all-purpose flour
- - 1 cup granulated sugar
- - 1 tsp baking powder
- - ¼ tsp baking soda
- - ¼ tsp cardamom optional
- - ¾ cup salted butter room temp
- - 3 egg whites
- - 3 tsp vanilla extract
- - ½ cup plain whole milk yogurt
- - ½ cup milk
- #### White Chocolate Buttercream
- - 1 lb unsalted butter
- - 2 cups white chocolate chips
- - ½ cup cream
- - 8 cups powdered sugar
- - 1 tsp vanilla
- - Pinch of salt
- - Blue gel food coloring optional
- #### Optional Ganache
- - 1 cup white chocolate chips
- - ¼ cup cream
- - 1 drop blue gel food coloring
Instructions
- Preheat oven to 350°F. Grease and flour three 6-inch pans.
- Whisk dry ingredients together in a large bowl.
- In a second bowl, whisk wet ingredients.
- Combine wet and dry, mix until just combined.
- Divide batter into pans and bake 25–30 minutes. Cool completely.
- Warm cream and pour over white chocolate. Stir until smooth.
- Beat butter, then gradually add powdered sugar, salt, and vanilla.
- Mix in melted white chocolate. Tint with gel food coloring as desired.
- Assemble and frost cake. Start with darkest blue buttercream at bottom and blend upward.
- Chill, then roll cake sides in sanding sugar. Add ganache drip and buttercream dollops if using.
Notes
- Add sanding sugar just before serving for best sparkle.
- You can freeze cake layers ahead of time.
- You can freeze cake layers ahead of time.