White Christmas Cake


White Chocolate coconut snowballs

870g white chocolate

3/4 cup whipping cream

desiccated (unsweetened) coconut


Cupcakes – you’re going to double this recipe

850g all-purpose flour

530g caster (superfine) sugar

1 tsp salt

2 tbsp baking powder

750 ml of milk

250ml vegetable oil

250g unsalted butter, softened

4 tbsp Greek yogurt (can substitute with sour cream)

2 tsp vanilla extract

4 large eggs

1 tsp coconut essence

16 drops white food gel

lustre dust spray



2 batches of Swiss meringue buttercream frosting


Serves 30

Level: Easy! Just takes time :0)

White Chocolate coconut snowballs

Add white chocolate and cream into a microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth. Let it set at room temp for a couple hours.


Roll up little pieces of the set ganache using the palm of your hands and then coat it in the coconut. Yes. You’ll need to roll up lots and lots of these. It’s time consuming.


Cake – You’re going to double this recipe.

Preheat a fan-forced oven to 120C (248F). Spray three 15” x 8” baking tray with cooking oil. Line with baking paper. You’ll only need three trays for double the recipe :0)


In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.


Next, add milk, eggs, white food gel, coconut essence, yogurt, oil and vanilla extract in a large jug and whisk well.


Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.


Pour batter into three prepared tins. The best way to make sure this is even is to  use an ice cream scoop.


Bake for 50-60 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.


Guys please note, the way to achieve the beautiful white cupcake with a nice shape and no colouration is with a low temperature. So do a tester first, because everyone’s oven is different. Mine for example is much hotter than the dial says. Test one cupcake and if it browns or rises weird then lower the temp before you bake the rest. And if you lower the temperature they will need much longer to bake. Up to 50-60min.


Once cooled, use a 7” round cutter to cut out the cakes. You’ll end up with 6 layers of cake.


Using a large serrated knife, carefully trim the top off each layer of cake to make even and flat layers. Try to aim to get them all the same height. An easy way to do this is to find the lowest height of the cake, place a skewer or toothpick next to that point and mark it. As you go around each side of the cake cutting it, use the marked skewer to make sure each cut is at the same height.


To prepare crumb coat, add a dab of frosting onto an 8” cake board or serving plate. Add first cake layer. Use a small offset to add a layer of frosting and smoothen out and layer the frosting on each layer before adding the next layer of cake. Add more frosting around the outside to fill the grooves between each layer. This should just be a neat thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the outside of the cake.


Add a fresh layer of frosting using a small offset spatula. Use a cake scraper to smoothen out the frosting around the sides. Then smoothen out the top using the cake scraper. Chill.


Add a final layer of frosting and smoothen out again. Add white chocolate balls to the frosting started from the bottom now we here (at the top) of the cake. Finish off by spraying with lustre dust to give it a special shine.






STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).


CAKE: Recipe can be used for two 8” cake tin - adjust baking time to 30-40 min and bake on 180C


EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.


OVEN TEMPERATURE:  If you’re baking at home set your fan forced oven to 160C (320F).


BAKING TIME: These cupcakes typically bake on a lower temp and for a little longer than regular cupcake recipes. That’s what helps get that gorgeous even dome shape on top. The cupcakes don’t dry out. Bake your cupcakes for 20 min. If you insert a skewer and it comes out with wet batter, bake for an extra 5 min until a skewer inserted into the centre comes out with moist crumbs.



Large mixing bowls


Magic Whisk for wet ingredients

Kitchen Scales

Stand mixer (or hand mixer)

Wire rack

Frosting bag


Measuring spoons

Cupcake baking tin

Paper liners

Ice cream scoop (optional)

7 inch round metal cutter

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Hey there! My name is Nick Makrides! I'm guessing you love baking as much as I do which is how you stumbled upon my website!


This is the best spot on the internet to learn how to make the most amazing desserts that don't just look impressive, they also taste delicious and are easy to make!

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