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White Christmas Cake Recipe

White Christmas Cake Recipe

"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 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

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.

Nutritional Facts

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

Reviews for White Christmas Cake

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MY REVIEW
2124arizona User ID: 845443 268421
Reviewed 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!!"

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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