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White Christmas Cake Recipe
White Christmas Cake Recipe photo by Taste of Home
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White Christmas Cake Recipe

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"Wow!" is the reaction from family and guests when they see and taste this lovely three-layer cake from Nancy Reichert. "White chocolate, coconut and pecans make the cake so delicious," notes the Thomasville, Georgia cook.
TOTAL TIME: Prep: 35 min. + cooling Bake: 25 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 35 min. + cooling Bake: 25 min. + cooling
MAKES: 16 servings

Ingredients

  • 4 large eggs, separated
  • 1/2 cup water
  • 4 ounces chopped white candy coating or white baking chips
  • 1 cup butter, softened
  • 2 cups sugar
  • 1 tablespoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 3-3/4 cups confectioners' sugar
  • 1 tablespoon 2% milk
  • 1 teaspoon vanilla extract
  • OPTIONAL DECORATIONS:
  • Melted white candy coating or white baking chips
  • Red Sixlets candies and sprinkles

Nutritional Facts

1 slice: 622 calories, 33g fat (18g saturated fat), 107mg cholesterol, 300mg sodium, 79g carbohydrate (62g sugars, 1g fiber), 6g protein.

Directions

  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. In a small saucepan, bring water to a boil. Remove from heat; stir in candy coating until blended. Cool 20 minutes.
  2. Preheat oven to 350°. Line bottoms of three greased 8-in. square or 9-in. round baking pans with parchment paper; grease paper.
  3. Cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Beat in candy coating mixture. In another bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk, beating after each addition. Fold in coconut and pecans. With clean beaters, beat egg whites on medium speed until stiff peaks form; fold into batter.
  4. Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  5. For frosting, beat cream cheese and butter until smooth. Beat in confectioners' sugar, milk and vanilla. Spread between layers and over top and sides of cake.
  6. If desired, pipe leaf designs with candy coating onto a waxed paper-lined baking sheet; refrigerate until set. Decorate cake with Sixlets, sprinkles and leaves. Refrigerate leftovers. Yield: 16 servings.
Originally published as White Christmas Cake in Taste of Home December/January 1995, p67


Reviews for White Christmas Cake

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(5)
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MY REVIEW
cookiebaker92 User ID: 7637138 215540
Reviewed Dec. 21, 2014

"Made this for company recently and it was a huge hit. Loved by everyone. Will definitely make again."

MY REVIEW
speek User ID: 4715527 3791
Reviewed Apr. 3, 2012

"This cake is a rare treasure for take and appeal. My family went wild for this over the holidays. We are making it a new holiday tradition. The effort in making the cake is well worth the effort. I did not change anything. I did use my own vanilla I make from vanilla beans."

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