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White Christmas Cake

"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
  • Total Time
    Prep: 35 min. + cooling Bake: 25 min. + cooling
  • Makes
    16 servings


  • 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
  • 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
  • Melted white candy coating or white baking chips
  • Red Sixlets candies and sprinkles


  • 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.
  • Preheat oven to 350°. Line bottoms of 3 greased 8-in. square or 9-in. round baking pans with parchment; grease paper.
  • 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.
  • 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 paper. Cool completely.
  • 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.
  • 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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Average Rating:
  • Don
    Dec 26, 2019

    Only problem I had was that all three-layers collapsed in the center. What did I do wrong? I am at 7,000 ft. I also used those flimsy aluminum pie tins. Any hints to remedy this would be appreciated. Otherwise, a very big hit at Christmas dinner. Raves about the moistness. I hate nuts in cake so I used a cup of craisins instead, drizzled cranberry syrup on top, which worked great and looked Christmasy. Will definitely make again.

  • 2124arizona
    Jun 25, 2017

    I took this to work for a Christmas party and people thought it was store bought. This cake is really moist and flavorful!!

  • cookiebaker92
    Dec 21, 2014

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

  • speek
    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.

  • always mom
    Feb 12, 2008

    No comment left

  • jkjohnston1
    Jun 14, 2007

    No comment left

  • capk
    May 23, 2006

    No comment left