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Winter Wonderland White Chocolate Cake with Luxurious Buttercream and Ganache Recipe

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4.4 from 96 reviews

This Winter Wonderland White Chocolate Cake is a luscious and festive dessert featuring a moist white chocolate-infused cake layered with rich buttercream frosting, complemented by a silky white chocolate ganache. The combination of vanilla, cardamom, and creamy textures makes it perfect for holiday celebrations or any special occasion during the winter months.

Ingredients

Scale

Buttercream

  • 1 pound unsalted butter (454g), softened
  • 2 cups white chocolate chips (340g)
  • 8 cups confectioners’ sugar (880g)
  • 1/2 cup cream (118mL)

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)

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

  1. Prepare the Buttercream: In a heatproof bowl, melt the white chocolate chips over a double boiler or in short bursts in the microwave, stirring frequently to avoid burning. Allow to cool slightly. In a large mixing bowl, beat the softened unsalted butter until creamy, then gradually add the confectioners’ sugar and cream. Slowly incorporate the melted white chocolate into the butter-sugar mixture, beating until the buttercream is smooth and fluffy.
  2. Make the Cake Batter: Preheat the oven to 350°F (175°C). In a medium bowl, sift together the all-purpose flour, baking soda, baking powder, and optional cardamom. In a large bowl, cream the salted butter and sugar until light and fluffy. Beat in the egg whites one at a time, then mix in the vanilla extract. Alternate adding the dry ingredients and the milk yogurt, starting and ending with the dry ingredients, mixing gently. Add the milk and mix until just combined.
  3. Bake the Cake: Grease and flour your cake pans (typically two 8-inch round pans). Divide the batter evenly between pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  4. Prepare the White Chocolate Ganache: Place the white chocolate chips in a bowl. Heat the cream until just about to boil, then pour over the white chocolate and let sit for 2-3 minutes. Stir gently until the ganache is smooth and glossy. Add 1 drop of GEL food coloring to tint as desired, stirring carefully to incorporate without seizing the chocolate.
  5. Assemble the Cake: Place one cake layer on a serving plate. Spread a thick layer of buttercream over the top. Add the second cake layer on top and cover the entire cake with the remaining buttercream. Chill slightly to firm the frosting.
  6. Finish with Ganache Drip: Pour or spoon the white chocolate ganache gently over the top of the chilled cake, allowing it to drip naturally down the sides for an elegant finish. Allow the ganache to set before serving.

Notes

  • Using GEL food coloring is essential to prevent seizing the white chocolate in the ganache.
  • Ensure all ingredients are at room temperature for best mixing results, especially butter and eggs.
  • You can substitute yogurt with sour cream if preferred, keeping the same quantity.
  • The optional cardamom adds a subtle warm spice note that complements the white chocolate flavor.
  • Store the cake refrigerated if not served immediately and bring to room temperature before serving for best texture and flavor.
  • For easier frosting, chill the buttercream slightly to stiffen before applying to the cake.

Find it online: https://amandafood.com/winter-wonderland-white-chocolate-cake-with-luxurious-buttercream-and-ganache-recipe/