White Christmas Cake

This White Christmas Cake features moist layers enriched with butter, white chocolate, buttermilk, toasted pecans, and coconut. Finished with smooth white chocolate frosting and optional garnishes of toasted coconut and pecan halves, it’s a festive dessert ideal for holiday celebrations.

Recipe Information

Total Time:

Yield:

16 servings

Ingredients

1½ cups butter

¾ cup water

4 ounces white baking bar, chopped

1½ cups buttermilk or sour milk

4 eggs, slightly beaten

¼ teaspoon rum extract

3½ cups all-purpose flour

1 cup toasted chopped pecans

2¼ cups granulated sugar

½ cup flaked coconut

1 teaspoon baking soda

1 teaspoon baking powder

White Chocolate Frosting

Toasted coconut (optional)

Pecan halves (optional)

Sugared Fondant Balls (optional)

Directions

Grease and flour three 9×1½-inch round cake pans.
In a medium saucepan bring butter and water to a boil, stirring constantly; remove from heat. Stir in baking bar until melted. Stir in buttermilk, eggs and extract; set aside.
Combine ½ cup of the flour and the chopped pecans; set aside.
In an extra-large bowl combine the remaining flour, sugar, ½ cup coconut, baking soda and baking powder. Stir in butter mixture. Fold in pecan mixture. Divide batter evenly among prepared pans. Bake in a preheated 350°F oven for 25 to 30 minutes or until a toothpick inserted in center of cakes comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely, about 1 hour.
To assemble, place one cake layer top side down on platter. Spread with ½ cup White Chocolate Frosting. Repeat with another cake layer and ½ cup frosting. Add remaining cake layer, top side up. Frost top and sides with remaining frosting. If desired, garnish with toasted coconut, pecan halves, and Sugared Fondant Balls.