Winter Wonderland White Chocolate Cake
Indulge in the enchanting flavors of our Winter Wonderland White Chocolate Cake, a stunning dessert that embodies the spirit of the season. This beautiful cake features fluffy almond layers, a creamy coconut filling, and rich white chocolate buttercream, creating a delightful treat that’s perfect for winter celebrations and holiday gatherings. With its eggless and vegan-friendly recipe, this cake is designed to please everyone at your table. Adorned with shredded coconut and white chocolate shavings, it’s as much a feast for the eyes as it is for the palate. Whether you’re celebrating Special Occasion, hosting a birthday party, or simply treating yourself, this cake promises to be the highlight of any occasion.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 360 ml Milk
- 2 tsp White Vinegar
- 240 g Cane Sugar
- 80 ml Vegetable Oil
- 2 tsp Vanilla Extract
- 245 g All Purpose Flour
- 80 g Almond Flour
- 2½ tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 270 ml Coconut Milk
- 150 g Powdered Sugar
- 8 g Cornstarch
- 90 g Unsweetened Shredded Coconut
- ½ tsp Vanilla Extract
- 90 g Almonds
- 170 g White Chocolate
- 60 ml Whipping Cream
- 226 g Butter
- 210 g Powdered Sugar
- 2 tsp Vanilla Extract
- ¼ tsp Salt
- 186 g Coconut
- White Chocolate Bar
Instructions
- Preheat your oven to 180°C (350°F). Grease two 8-inch round baking pans.
- In a bowl, combine milk and vinegar; let sit for 5 minutes. Add sugar, oil, and vanilla; whisk until combined.
- In another bowl, mix all-purpose flour, almond flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet mixture, stirring gently until just combined.
- Divide batter between prepared pans and bake for 30–35 minutes or until a toothpick comes out clean. Allow to cool completely.
- For the coconut filling, beat coconut milk, powdered sugar, cornstarch, shredded coconut, and vanilla until smooth; fold in toasted almonds.
- To make white chocolate buttercream, melt white chocolate with whipping cream over low heat; let cool slightly. Cream butter with sifted powdered sugar until light; add cooled chocolate mixture and vanilla; beat until fluffy.
- Assemble by layering one cake on a platter with half of the coconut filling on top; place second layer on top and frost with buttercream.
- Top with shredded coconut and white chocolate shavings before serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 355
- Sugar: 42g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg