Published | Julia Frey (Vikalinka)
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This White Christmas Truffle Cake is a beautiful holiday dessert that consists of a fluffy sponge layer with white chocolate truffle on top. Stunning in its simplicity, this is the ultimate decadent Christmas cake recipe!
For another beautiful Christmas cake take a look at this Cranberry Cake with Orange Cream Cheese Icing.
I had a very specific idea of what I wanted this White Chocolate Truffle Cake to be. But when I looked at it my mind immediately turned to Charlie Brown Christmas.
Doesn’t that little Christmas tree in the middle of the vast white remind you of the favourite childhood cartoon?
For my money, this is the ultimate in Christmas desserts. Silky smooth, decadently rich and gorgeous to look at. This cake is the perfect way to take your Christmas baking to the next level!
Chocolate truffle
Chocolate truffle is a simple form of confectionary that anyone who has tasted will fall in love with. But what is it exactly?
Taken down to its most basic form, truffle is a combination of cream and high quality chocolate. Sometimes other ingredients like butter or, as in this case, mascarpone can be added to make it even richer.
It comes from those genius chocolatiers in France and was originally found in a round ball shape and coated in cocoa powder, coconut or nuts. The hand-rolled-and-coated look is similar to the truffles found buried in forests, and gives the chocolate treat its name.
Chocolate truffle is notable for being extra rich and smooth. It’s truly a melt in your mouth treat for all sorts of special occasions!
I’m a huge truffle fan, so I made another indulgent Chocolate Truffle Cake for Christmas and a beautiful Red Velvet Truffle Cake for Valentine’s Day!
White Christmas Truffle Cake
As the name suggests, this creation is part cake, part truffle, and therefore the most luxurious thing one would expect on Christmas. The cake layer has three ingredients, as does the truffle topping. Simple and elegant.
This white chocolate truffle cake is perhaps the simplest cake I’ve ever posted on Vikalinka. It took me no longer than one hour to do…including baking.
That said, it does take some skill, the right ingredients and attention to detail. Take a look at the recipe tips and notes section below, as well as the instructional video in the recipe card to help you make this cake successfully!
Ingredients
The sponge layer only has three ingredients. Eggs, sugar and flour. It’s a simple sponge that compliments a rich truffle layer very well.
The truffle layer also consists of three ingredients. White chocolate, heavy whipping cream (US) or double cream (UK) and mascarpone.
The fat content in both cream and mascarpone is responsible for the ability of this white chocolate truffle layer to set. Using lower fat dairy and chocolate chips will result in the truffle not setting.
I’ve used white chocolate to give it that winter wonderland look. It’s best to find white chocolate with a high percentage of cocoa butter, rather than vegetable oil. The extra cocoa butter helps it to melt better and become silky smooth.
Recipe tips and notes
- I live in England and what I have found through years of blogging is that dairy products differ between countries, especially mascarpone cheese. Ours comes from Italy and is made with no stabilisers and is higher in fat, so for best results buy the highest quality ingredients you can afford.
- Also the fat content of double cream in England is 48%, which is responsible for the firmness of the truffle layer.
- If you live outside of the UK, look for heavy whipping cream with the fat content between 36-40% or higher. Anything below that will not produce the same results.
- Mix the mascarpone in after the chocolate and cream mixture cools.
- Overbeating mascarpone will result in the mixture splitting.
- The chocolate has to be measured by weight
- Avoid chocolate chips as they don’t melt as needed for this cake. Ideally find white chocolate with a high percentage of cocoa butter instead of vegetable oil for a better melt.
- Watch for the consistency of the truffle layer in the extended video in the recipe card to ensure yours sets properly and is ready to wow everyone at Christmas dinner!
- Please read the recipe instructions carefully before starting on your cake. Enjoy!
Storage and leftovers
You can make it up to two days in advance and keep it in a springform pan refrigerated. Unmold the cake before serving, decorate with the sugar pearls and serve.
Leftovers should be refrigerated in a sealed container so it doesn’t absorb smells and flavours from elsewhere in the fridge.
More Christmas dessert recipes
- Christmas Cranberry Cake with Orange Cream Cheese Icing
- Frostbitten Raspberry Cake
- Dark Chocolate Truffle Cake
- Raffaello Cheesecake
White Christmas Truffle Cake
Julia Frey of Vikalinka
This White Christmas Truffle Cake is a beautiful holiday dessert that consists of a fluffy sponge layer and white chocolate truffle. Stunning in its simplicity!
4.80 from 62 votes
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Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Dessert
Cuisine British
Servings 8
Calories 583 kcal
Ingredients
For the cake layer
- 3 eggs
- ⅓ cup/65 g sugar
- ⅓ cup/45 g flour
- 1 tsp vanilla extract
For the truffle topping
- 1 ¼ cups/ 300 ml double cream/heavy cream I used 48% fat double cream
- 12 oz/350 g white chocolate chopped, not chocolate chips (measured by weight)
- 9 oz/250 g mascarpone or cream cheese full fat only
Instructions
For the cake layer
Preheat the oven to 350F/180C. Butter and dust with flour an 8″/20 cm round springform pan.
Beat room temperature eggs, vanilla and sugar in a medium bowl for about 3-5 minutes with an electric mixer until white, foamy and triple in volume.
Fold sifted flour in 3 additions with a spatula, be careful not to deflate the cake batter. If after the addition of the flour the volume goes down significantly, the cake will not rise properly.
Bake in the preheated oven for 15-17 minutes until a cake tester comes out clean. The baked sponge should have risen to at least double the height of the unbaked batter. Cool on a wire rack.
For the truffle topping
Bring the heavy cream in a saucepan to a boil. Pour the hot cream over chopped white chocolate and stir with a whisk until the chocolate in melted and completely incorporated into the cream. Let the mixture come to a room temperature. (I chill mine outside for 20-30 minutes.)
Add mascarpone and whip with a hand mixer until smooth. If using cream cheese instead of mascarpone, whip the cheese until light and fluffy before adding cream and chocolate mixture and blending the ingredients together. Do not pre-whip mascarpone or it might separate from over-beating. Mix mascarpone and the cream/chocolate mixture together with a hand blender until combined, approximately 2 minutes. (The consistency of the truffle layer should be similar to thick sour cream.)
Line the sides of a springform pan with parchment paper. Put the sponge layer back in the springform pan.
Pour the truffle mixture on top of the cake in the springform pan and level it with an offset spatula. Chill in the refrigerator for at least for 2 hours or better overnight.
Run a knife along the sides of the cake to release it from the pan, then carefully unmold it and move to a cake stand. Decorate with sugar pearls and greenery.
Video
Nutrition
Calories: 583kcalCarbohydrates: 40gProtein: 8gFat: 44gSaturated Fat: 26gCholesterol: 153mgSodium: 94mgPotassium: 182mgFiber: 1gSugar: 34gVitamin A: 1091IUVitamin C: 1mgCalcium: 164mgIron: 1mg
Keyword white chocolate cake, white chocolate truffle cake, white christmas cake
Tried this recipe?Let us know how it was!
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About Julia Frey (Vikalinka)
Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
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