This post contains affiliate links. When you purchase through our links, we may earn a commission.
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 using a This is an affiliate link.kitchen scale.
- 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
Equipment
- This is an affiliate link.Kitchen scale
- This is an affiliate link.Pyrex mixing bowls
- This is an affiliate link.Hand mixer
- This is an affiliate link.Springform pan
Ingredients
For the cake layer
- 3 eggs
- 1/3 cup/65 g sugar
- 1/3 cup/45 g flour
- 1 tsp This is an affiliate link.vanilla extract
For the truffle topping
- 1 1/4 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
Notes
- Dairy products vary between countries, especially mascarpone cheese. For best results, buy the highest quality ingredients you can afford.
- I live in the UK where the fat content of double cream in England is 48%,. This 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 with fat content below this level will not produce the same results.
- Mix the mascarpone in only after the cream and chocolate mixture cools.
- Over-beating the mascarpone will result in the mixture splitting.
- The chocolate has to be measured by weight. Use a kitchen scale for this.
- Don’t use chocolate chips as they will not melt as needed for this cake. Find white chocolate with a high percentage of cocoa butter instead of vegetable oil for a better melt.
- The extended video in the recipe card will show the consistency of the truffle layer. Watch for this to ensure yours sets properly.
- Please read the recipe instructions carefully before starting on your cake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used a stand mixer to whip the mascarpone into the chocolate mixture and it looked smooth but then I let it go a slight bit longer and it looked like it curdled…. did I mix it too long?
Hi Jessica, yes, mascarpone separates when overbeaten.
I can’t find any heavy cream/double cream so I bought heavy whipping cream instead. I tried to find the fat content printed somewhere but couldn’t. I looked for a recipe on google to just MAKE heavy cream and it said that it “wouldn’t whip”. This needs to whip, correct? The recipe was just melted butter added to milk.
Heavy whipping cream should be just fine, Brittany. Please read the comment thread, plenty of people used it with great results. You can’t make heavy cream by adding butter to milk, that advice is misguided. After lots of research and more trials I came to the conclusion that the main reason people had trouble with the truffle layer setting is not having enough chocolate- adding chocolate by volume rather than weight, chocolate is what sets the truffle layer. If you live anywhere in North America your cream fat content should be anywhere between 32% to 35%, which is plenty. I hope this helps!
It helped very much! Thank you!
This turned out beautifully!!! A total hit at dinner with my family! I wish I could post a picture!
Does it matter if the ingredients are cool? Or should they be brought to room temperature before using?
It really depends on the ingredients, Kelly. There is a cake layer and a truffle layer. If you are using mascarpone, then no but if you are using cream cheese then it would be beneficial to bring it to a room temp.
I made this as a trial run for Christmas….It was delicious, but looked like a mess. My cake “shrunk” when it was cooling, so when I poured the chocolate mixture over it, it surrounded the cake. What did I do wrong? I really want to make this for Christmas!!
The cake does shrink a bit as it is a very delicate sponge, Shannon. If you look at my pictures you will see that the truffle covers the sides halfway down but it’s okay. The only piece of advice I can offer is to cook the cake 3-5 minutes longer, that might prevent it from shrinking too much.
Maybe I beat too long or to high speed. Thanks for response Merry Christmas Donna
I refrigerated mine overnight, Rose, as it seemed a bit soft last night as well. I realised with all the Christmas food in the fridge it was actually overloaded and the fridge temp went up, so it wasn’t doing its job. Just checked it in the morning and it’s all nice and firm. I hope it’s the case with you as well. Merry Christmas!
I made the truffle filling using Lindt chic 12oz, heavy whipping cream, & mascarpone cheese. It turned out airy instead of smooth like your. Any ideas. Flavor is good
Does it still hold its shape, Donna? I am thinking somehow you whipped air into it?? I wouldn’t worry about it as long as it tastes good and holds its shape! 🙂
Yes,holding shape good. I guess I beat too long. Thanks for response. Merry Christmas
Great! Merry Christmas, Donna!
This looks delicious, I’m looking forward to making it for Christmas this year. Have you ever made it in advance and frozen it? It would be helpful if I could do that then I won’t have to make it on Christmas eve which is so busy. I’m in the UK so will use the same ingredients as you i.e. Double cream and marscapone.
Thanks for sharing it.
I’ve never frozen it, Liz and I am worried it would mess with the texture of the truffle although I am not entirely sure, it might be okay. I have made a dark chocolate version of this cake recently and kept it in the fridge for 4 days and it’s still delicious today.
Thanks for replying, I decided to make it on 22nd and chance it being still ok for Christmas. It turned out beautifully with no hitches, I just followed your instructions to the letter, I am in UK so used your ingredients. I didn’t have a spring form pan the correct size so I used a loose bottom one and it still worked fine. It was delicious on Christmas day, the family loved it and believe it or not there was still a little left yesterday (28th) and it still tasted yummy. I think this is going to be a firm favourite in my house from now on. Thank you so much.
Thank you for sharing, Liz! I am so impressed you still had some left yesterday, mine was gone by the 26th!! 🙂 I am happy to hear you loved the cake, it is such a great one to have when you are short on time! You should also try the dark chocolate one I posted a few days ago, it’s decadent and great one for a New Year’s Eve celebration.
This turned out perfect! Great texture. To speed up the cooling of the cream/white chocolate, I put it in the fridge and stirred it every 10 minutes until it was cold yet runny. I made it with cream cheese and whipped that for a good 10 minutes (scraping the sides of the bowl frequently) to make sure that it was light and fluffy without chunks of cream cheese. Then I slowly added the cream/white chocolate mixture as I whipped the cream cheese. I would recommend wetting the knife to release it from the pan or using a wet knife to smooth the truffle layer once it is removed from the pan. That was easy enough. It holds it’s form perfectly and looks beautiful! I don’t often buy name-brand products. So the whipping cream and cream cheese are generic and worked just fine. I used Baker’s white chocolate bars. And for making the sponge, I used Better Batter Gluten Free Flour. It was wonderful!
Thanks for your tips and feedback, Karen! I am so happy that the sponge works even with gluten free flour. Merry Christmas!
I just made this today and loved how easy it was. The flavor is airy and light, yet perfectly rich for a celebration like Christmas or birthday. I love this cake! Next time I make it, I’ll make some raspberry sauce to drizzle over it or garnish with some raspberries. 🙂 Thanks, Julia!
Thanks, Karen! I love the idea of a raspberry sauce over it! Merry Christmas!
Could I use the cookie crust for the cake layer? I can’t wait to serve this dessert Christmas.
Sure can, Donna!
Thanks. Going to grocery store now. Can’t wait to impress my Christmas guests!!