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White Chocolate Holiday Cake

 White Chocolate Holiday Cake
At our house, we always bake a birthday cake for Baby Jesus on Christmas Eve. The delicious tradition helps remind us all of the true meaning of the season that we are celebrating.
12-16 ServingsPrep: 35 min. Bake: 30 min. + cooling


  • 4 eggs, separated
  • 1 cup butter, softened
  • 2 cups sugar, divided
  • 1-1/2 cups buttermilk
  • 6 ounces white baking chocolate, melted and cooled
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2-1/2 cups cake flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup chopped pecans
  • 1 cup flaked coconut
  • 1-1/2 cups butter, softened
  • 6 cups confectioners' sugar
  • 1 tablespoon McCormick® Pure Vanilla Extract
  • 3 to 4 tablespoons milk


  • Let eggs stand at room temperature for 30 minutes. In a large bowl,
  • cream butter and 1-1/2 cups of sugar until light and fluffy. Add egg
  • yolks, one at a time, beating well after each addition; set aside.
  • Gradually stir buttermilk into white chocolate; add vanilla. Combine
  • the flour, baking powder, salt and baking soda; add to creamed

2 of 2

White Chocolate Holiday Cake (continued)

Directions (continued)

  • mixture alternately with chocolate mixture, beating well after each
  • addition. In a small bowl and with clean beaters, beat egg whites on
  • medium speed until soft peaks form. Gradually add remaining sugar,
  • beating until stiff peaks form. Gradually beat in remaining sugar, a
  • tablespoon at a time, on high until stiff peaks form. Fold into
  • batter. Fold in pecans and coconut.
  • Pour into three greased and floured 9-in. round baking pans. Bake at
  • 350° for 30-35 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely.
  • For frosting, beat butter, sugar, vanilla and 3 tablespoons milk at
  • low speed in a large bowl until moistened. Beat on medium for 1-1/2
  • minutes, adding additional milk to achieve spreading consistency.
  • Spread between layers and over the top and sides of cake. Yield:
  • 12-16 servings.
Nutritional Facts: 1 serving (1 slice) equals 773 calories, 41 g fat (23 g saturated fat), 133 mg cholesterol, 489 mg sodium, 98 g carbohydrate, 1 g fiber, 6 g protein.