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!
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?
What is 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.
White Truffle Cake 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, whipping cream or double cream 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.
Tips for making White Chocolate Truffle Cake
- I live in England and what I have found through 4 years of blogging is that dairy products differ between countries, especially mascarpone cheese. Ours comes from Italy and 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. 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. 12 oz equals 3 ½ chocolate bars, avoid chocolate chips.
- Please read the recipe directions and all comments before starting on your cake. Enjoy!
Update: So because I love you all and it’s Christmas I finally filmed a video, so now you can see exactly how this cake made!
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!
How far in advance can I make this cake?
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.
More Christmas dessert recipes:
- Christmas Cranberry Cake with Orange Cream Cheese Icing
- Frostbitten Raspberry Cake
- Dark Chocolate Truffle Cake
- Raffaello Cheesecake
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
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.