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White Christmas Cake

4 reviews
Total Time
Prep: 35 min. + cooling Bake: 25 min. + cooling

By Taste Of Home Editorial Team

Recipe by Nancy Reichert

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 12, 2022

"Wow!" is the reaction from family and guests when they see and taste this lovely three-layer beauty. White chocolate, coconut and pecans make it so delicious. You can bake the cake layers in advance and freeze them. Then assemble and decorate the cake the day of the party. —Nancy Reichert, Thomasville, Georgia

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Test Kitchen Approved

White Christmas Cake

4 reviews
Prep Time 35 min
Cook Time 25 min
Yield 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
Text Ingredients

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 3 greased 8-in. square or 9-in. round baking pans with parchment; grease paper.
  3. Cream butter and sugar until light and fluffy, 5-7 minutes. 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 parchment. 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.

Nutrition Facts

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

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