Winter Wonderland White Chocolate Cake
A festive vanilla cake layered with white chocolate buttercream and shimmering sanding sugar. Perfect for winter holidays or parties.
Equipment
- - Mixer
- - Offset spatula
- - Cake turntable
- - Parchment paper
- - 6-inch cake pans
Ingredients
- #### Cake
- - 1⅔ cups all-purpose flour
- - 1 cup sugar
- - 1 tsp baking powder
- - ¼ tsp baking soda
- - ¼ tsp salt
- - ¾ cup unsalted butter room temp
- - 3 egg whites
- - ½ cup yogurt or sour cream
- - ½ cup whole milk
- - 3 tsp vanilla extract
- #### Buttercream
- - 1 lb unsalted butter
- - 2 cups white chocolate chips
- - ½ cup heavy cream
- - 8 cups powdered sugar
- - 1 tsp vanilla extract
- - Pinch salt
- - Blue gel food coloring
- #### Optional Ganache
- - 1 cup white chocolate chips
- - ¼ cup cream
- - 1 drop blue food coloring
- #### Decoration
- - Blue sanding sugars gradient
- - Parchment paper
Instructions
- Preheat oven to 350°F and prep three 6-inch cake pans.
- Mix dry ingredients in a bowl. In another, mix butter, milk, yogurt, egg whites, and vanilla.
- Combine wet and dry ingredients until just mixed. Divide into pans and bake for 30 minutes.
- Let cakes cool. Make buttercream by melting white chocolate with cream. Beat butter, add sugar, vanilla, salt, and white chocolate. Color into ombré shades.
- Stack cake layers with buttercream. Chill, then frost with ombré colors and smooth.
- Optional: Add ganache drip after chilling.
- Roll chilled cake in blue sanding sugar gradient. Finish with dollops and sparkles.
Notes
- Cake strips help with flat, even layers.
- For ganache, use gel coloring only—liquid will seize chocolate.
- Chill cake before rolling in sugar.
- For ganache, use gel coloring only—liquid will seize chocolate.
- Chill cake before rolling in sugar.