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Winter Wonderland White Chocolate Cake

Winter Wonderland White Chocolate Cake

Indulge in the enchanting flavors of our Winter Wonderland White Chocolate Cake, a vegan-friendly dessert that captures the essence of winter celebrations. This stunning cake features delicate layers of almond cake, a creamy coconut filling, and a luscious white chocolate buttercream that will delight your guests at any festive gathering. With its striking appearance and unique flavor profile, this cake is not only beautiful but also easy to make, ensuring that even novice bakers can impress with their baking skills. Perfect for winter holidays or cozy gatherings, this dessert is sure to be the star of your dessert table.

  • Total Time: 1 hour 5 minutes
  • Yield: Approximately 12 servings 1x

Ingredients

Scale
  • 360 ml Milk
  • 2 tsp White Vinegar
  • 240 g Cane Sugar
  • 80 ml Vegetable Oil
  • 2 tsp Vanilla Extract
  • 245 g All Purpose Flour
  • 80 g Almond Flour
  • 2½ tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 270 ml Coconut Milk
  • 150 g Powdered Sugar
  • 8 g Cornstarch
  • 90 g Unsweetened Shredded Coconut
  • ½ tsp Vanilla Extract
  • 90 g Almonds
  • 170 g White Chocolate
  • 60 ml Whipping Cream
  • 226 g Butter
  • 210 g Powdered Sugar
  • 2 tsp Vanilla Extract
  • ¼ tsp Salt
  • 186 g Coconut

Instructions

  1. Preheat oven to 175°C (350°F) and prepare two 9-inch round cake pans by greasing and lining them with parchment paper.
  2. In a large bowl, mix milk and vinegar; let sit for 5 minutes. Add sugar, oil, and vanilla; combine well.
  3. In another bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt. Gradually mix dry ingredients into wet until just combined.
  4. Divide batter evenly between prepared pans and bake for 30–35 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to a wire rack.
  5. For the coconut filling, heat coconut milk, powdered sugar, cornstarch, shredded coconut, and vanilla in a saucepan until thickened; cool completely.
  6. For the buttercream, melt white chocolate with whipping cream and let cool slightly. Beat butter until creamy; gradually add powdered sugar and mix in melted chocolate mixture until smooth.
  7. Assemble the cake by spreading half of the coconut filling on top of one layer, placing the second layer on top, then frosting with white chocolate buttercream and decorating as desired.
  • Author: Emmeline
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 408
  • Sugar: 34g
  • Sodium: 150mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: Room temperature ingredients yield better results. You can customize flavors by adding almond or citrus extracts. Ensure cakes are completely cooled before frosting to avoid melting.

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