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Home » Recipes » Cake Recipes

Winter Wonderland White Cake

Published: Nov 23, 2021 by Chef Dennis Littley

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My Winter Wonderland White Cake is perfect for the upcoming holiday season, no matter how you celebrate it. Light and fluffy with a tender crumb, my vanilla cake is a time-tested recipe that your whole family will love and look forward to every year.

slice of white cake on a spatula being removed from the whole cake
Table of Contents:
  • Audio Player
  • Ingredients to make a Winter Wonderland Cake
  • What type of flour makes the best cakes?
  • How to make a Winter Wonderland Cake
  • How do I make vanilla frosting?
  • How to assemble the Winter Wonderland Cake
  • Recipe FAQ’s
  • More Cake Recipes You’ll Love!
  • Recipe: Winter Wonderland White Cake

Audio Player



 

You can decorate this delicious, moist white cake for the season, birthdays, or any holiday. Imagine my winter cake as a blank canvas. Enjoy making it for any occasion or just to treat your family to a special dessert.

whole winter wonderland white cake on a white platter

What’s on your holiday dessert menu this year? What’s on your holiday dessert menu this year? This is the perfect cake for the holidays, winter season or just to amaze your friends and family; it’s light, fluffy, festive, and delicious!

My Cannoli Cake and Pumpkin Crunch Cake are two of my other holiday favorites!

Ingredients to make a Winter Wonderland Cake

ingredients to make recipe

Let’s start by gathering the ingredients we need to make my Winter Wonderland White Cake recipe. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place”.

Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

What type of flour makes the best cakes?

Cake flour is my flour of choice when iI want to bake a light, fluffy cake. Cake flour is very finely milled from soft winter wheat. It also has a lower protein content than all-purpose flour, making it finer, lighter, and softer.

How to make a Winter Wonderland Cake

The first step is preparing the pans for the white cake batter and preheating the oven.

prepared cake pan
  • Preheat oven to 350 degrees F.
  • Grease two round 9-inch cake pans.
  • Place round pieces of parchment paper in the bottom of each cake pan and grease the parchment paper.
  • Flour the bottom and sides of the cake pans by tapping a spoonful of flour around to coat. Discard any remaining flour.
collage showing the first steps in making recipe
  • Add the egg whites, ¼ cup of milk, and the vanilla extract to a measuring cup
  • Whisk the ingredients together to combine, then set aside until needed.
  • In the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer), combine the dry ingredients on low speed for 30 seconds.
collage showing the next steps in making recipe
  • Add in the butter and the remaining ½ cup of milk to the dry ingredients.
  • Mix on low speed just until moistened. Increase the speed to medium and mix for 1 ½ minutes. Scrape down the bottom and sides of the bowl as needed.
  • With the mixer on medium speed, add the egg mixture in 3 batches, beating for 20 seconds after each addition.
  • Divide the batter evenly into the cake pans using an offset spatula to level the batter. You can weigh the cake pans on a kitchen scale to ensure even layers.
collage showing baked cake layers in pans and on wire screen
  • Bake for 20-30 minutes or until a toothpick inserted into the center comes out clean. Be very careful not to overbake.
  • Let the layers cool in the pans for 10 minutes, then loosen the sides of the cakes with a small knife or spatula and invert the cakes onto a cooling rack.
  • Gently re-flip the cakes so that the top of the cakes is facing up. Let the cakes cool completely.

How do I make vanilla frosting?

collage showing how to make vanilla frosting
  • In the bowl of a stand mixer fitted with the whisk attachment, whip the butter on medium speed until pale and creamy, about 8 minutes.
  • With the mixer on low, add in the remaining ingredients and mix for 1 minute. Increase the speed to medium and whip until the frosting is very light and fluffy, about 6 minutes.

How to assemble the Winter Wonderland Cake

collage showing how to assemble the cake
  • Place the first cake layer flat side up on a cake stand (or any dish that you will be serving it on).
  • Place about 1 cup of frosting on the top and frost the cake by spreading it evenly with an offset spatula.
  • Gently place the 2nd cake layer top/rounded side down on top.
  • Place a small amount of frosting on top of the cake and create a crumb coat by spreading the frosting thinly over the top and sides with a small offset spatula. Place in the refrigerator and chill for about 30 minutes.
finished decorated cake on a white cake pedestal
  • Remove the cake from the refrigerator, then add the remaining frosting on top of the cake and spread it evenly over the top and sides. You can make the frosting textured to look like freshly fallen snow, as I did, or make it smooth.
  • Decorate the cake with your choice of holiday sprinkles

My Winter Wonderland cake is one of the most requested cakes I get asked to make during the holiday season. I love that I can decorate it with different sprinkles or toppings depending on the holiday. And did I mention it’s delicious?

Recipe FAQ’s

What makes a white cake white?

A white cake uses egg whites instead of the whole egg. Some bakers will use half shortening and half butter to get a whiter color to the cake layer.

Is white cake the same as vanilla cake?

White and vanilla cake are created from the same ingredients, the only difference is a yellow cake will use the whole egg. The yolk of the egg gives the cake a yellow color.

Do I have to only use egg whites for this cake?

No, you don’t if you don’t mind a yellow cake. If you do use the whole egg, reduce the number of eggs used to 4.

Can I add other ingredients to the white cake?

Yes, you can. Try adding chocolate chips to the cake or sprinkles to make a funfetti cake.

slice of winter wonderland cake on a white plate

Whether you’re looking for a beautiful holiday dessert or just dreaming of a Winter Wonderland, try making this cake to share with your family and friends.

The best part about this cake is that it’s a blank canvas ready for your decorations. It’s the perfect cake for any holiday or occasion!

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slice of white cake on a spatula being removed from the whole cake

Winter Wonderland White Cake

One of my all-time favorite cakes is my Winter Wonderland White Cake. It's perfect for your holiday get-togethers or any time of the year you're craving that perfect white cake.
4.91 from 66 votes
Print Recipe Pin Recipe Listen to the Post
Prep Time 1 hour hr 30 minutes mins
Cook Time 30 minutes mins
Total Time 2 hours hrs
Course Dessert
Cuisine American
Servings 16
Calories 503 kcal

Ingredients
 
 

White Cake:

  • 5 large egg whites at room temperature
  • ¾ cup whole milk divided, at room temperature
  • 2½ teaspoons pure vanilla extract
  • 2 ½ cups cake flour sifted then spooned & leveled
  • 1 ¾ cups sugar
  • 1 tablespoon PLUS 1 teaspoon baking powder
  • ¾ teaspoon salt
  • ¾ cup unsalted butter at room temperature and cubed, 1 ½ sticks

Vanilla Frosting

  • 1 ½ cups PLUS 2 tablespoons unsalted butter softened but cool, 3 sticks
  • 3 ½ cups powdered sugar sifted
  • 3 tablespoons milk
  • 1 ½ teaspoons pure vanilla extract
  • pinch of salt

Assembly

  • winter sprinkles of your choice for decoration optional

Instructions
 

White Cake

  • Preheat oven to 350 degrees F. Grease two round 9-inch cake pans. Place round pieces of parchment paper in the bottom of each cake pan and grease the parchment paper. Flour the bottom and sides of the cake pans by tapping a spoonful of flour around to coat. Discard any remaining flour.
  • In a measuring cup, whisk together the egg whites, ¼ cup of milk, and the vanilla. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients on low speed for 30 seconds.
  • Add in the butter and the remaining ½ cup of milk. Mix on low speed just until moistened. Increase the speed to medium and mix for 1 ½ minutes.
  • Scrape down the sides of the bowl. With the mixer on medium speed, add the egg mixture in 3 batches, beating for 20 seconds after each addition.
  • Divide the batter evenly into the cake pans using an offset spatula to level the batter. You can weigh the cake pans on a kitchen scale to ensure even layers.
  • Bake for 20-30 minutes or until a toothpick inserted into the center comes out clean. Be very careful not to over bake! Let cool in pans for 10 minutes. Loosen the sides of the cakes with a small knife or spatula and invert cakes onto greased wire racks. Gently re-flip the cakes so that the top of the cakes are facing up. Let cakes cool completely.

Vanilla Frosting

  • In the bowl of a stand mixer fitted with the whisk attachment, whip the butter on medium speed until pale and creamy, about 8 minutes.
  • With the mixer on low, add in the remaining ingredients and mix for 1 minute. Increase the speed to medium and whip until frosting is very light and fluffy, about 6 minutes.

Assembly

  • Place the bottom cake layer bottom/flat side down on a cake stand (or any dish that you will be serving it on).
  • Place about 1 cup of frosting on the top and spread it evenly with an offset spatula.
  • Gently place the 2nd cake layer top/rounded side down on top.
  • Place a small amount of frosting on top of the cake and create a crumb coat by spreading the frosting thinly over the top and sides with a small offset spatula. Place in the refrigerator and chill for about 30 minutes.
  • Remove the cake from the refrigerator. Place remaining frosting on top of the cake and spread it evenly over the top and sides. You can make the frosting textured to look like freshly fallen snow, as I did, or make it smooth.
  • Decorate the cake with winter style sprinkles of your choice

Video

Nutrition

Calories: 503kcalCarbohydrates: 63gProtein: 4gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 70mgSodium: 136mgPotassium: 139mgFiber: 1gSugar: 48gVitamin A: 821IUCalcium: 60mgIron: 1mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    4.91 from 66 votes (45 ratings without comment)

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    Recipe Rating




  1. Linda billingsley says

    May 23, 2014 at 11:47 am

    I just made this white cake and I took it out of the pans to cool, the center has fallen in both layers. What went wrong? Thank you linda

    Reply
    • Chef Dennis Littley says

      May 24, 2014 at 10:17 am

      hi Linda

      it could be for a number of reasons

      1. your oven temp may have been off, which could mean it needed to cook longer
      2. over beating the mix
      3. baking powder was old or used too much
      4. if you let it sit too long before baking

      Hope this helps some

      Dennis

      Reply
      • Betty says

        December 04, 2017 at 10:29 am

        I started having this problem with a couple of my cakes in the past. What I found was my oven not preheating properly. Now I use an oven thermometer to make sure it is truly up to temp. Haven’t had the problem since….

  2. joan says

    December 20, 2013 at 11:54 pm

    5 stars
    THANK YOU! I made the cake for Christmas! it looks MAGICAL! you gave easy to follow instructions and I can not wait till my grandchildren see it!

    Reply
    • Chef Dennis Littley says

      December 21, 2013 at 8:11 am

      You’re very welcome Joan, I’m sure your Grandchildren are going to love your cake!

      Reply
  3. Katie says

    December 10, 2013 at 9:33 am

    I am so excited to make this for Christmas dinner this year – absolutely beautiful! The snowflakes call for “clear alcohol or extract.” I should probably know what this means, but I’m not really sure what to use. Can you explain this ingredient?

    Reply
    • Chef Dennis Littley says

      December 10, 2013 at 11:20 pm

      hi Katie

      a clear alcohol could be any clear liquor that you enjoy the flavor of, or any clear extract (not vanilla) You don’t want to discolor the cake or frosting

      Reply
      • Katie says

        December 27, 2013 at 2:48 pm

        Thank you! It turned out perfectly and everyone loved it.

  4. Rhonda says

    November 17, 2013 at 1:52 pm

    5 stars
    I made this cake last year when I first came upon it. It is quite possibly the most magical tasting cake I have ever made. It made our mouths sing “Hallelujah”. It has been my go to white cake ever since and when I am asked for the recipe, I really don’t want to share it. LOL…. but I do because how can I hold on to this tongue happy deliciousness.

    Reply
  5. Diletta says

    May 19, 2013 at 1:29 pm

    Mi piace molto il tuo blog!

    Reply
  6. Chef Dennis says

    May 15, 2013 at 8:31 am

    hi Lara

    the ingredient amount should be as written, i.e 1 tablespoon plus 1 teaspoon. That means both of the amounts should be used when called for, nothing should be held back for later or as needed. This was a guest post by a friend of mine and that’s just how she wrote the ingredients out.

    Good luck with the cake, I’ve gotten rave reviews from people that have made it.

    Cheers
    Dennis

    Reply
  7. Gopal Iyer says

    November 17, 2012 at 11:33 am

    Thanks for sharing the recipe. The cake looks great. I am going to try it out

    Reply
  8. Aly says

    November 11, 2012 at 11:33 pm

    I made this yesterday to take to a friends party and it turned out great although I just used a plain buttercream frosting with a few crushed up fruit tingles in it turned out fab, I didn’t sift any flour either and still turned out great nice light and airy was yum! Thanks for a great recipe.

    Reply
  9. Peggy Cousar says

    November 09, 2012 at 7:35 pm

    Hi. By any chance, have you weighed your flour? I like to have precise measurements if at all possible. Do you sift a bunch of cake flour first and then spoon that into a measuring cup and level it off to get the right amount? Thanks!

    Reply
    • Chef D says

      November 09, 2012 at 8:06 pm

      hi Peggy

      no the flour wasn’t weighed, sorry. It was sifted first, then spooned into the measuring cup and leveled off. This was a guest post on my blog, but I did make it for myself and followed the instructions and it came out really well.

      Dennis

      Reply
  10. marla says

    August 10, 2012 at 7:20 am

    Such a stunning cake I just found via Pinterest 🙂

    Reply
  11. Jamie says

    December 23, 2011 at 12:37 pm

    Wow absolutely beautiful and so Christmas! Gorgeous!

    Reply
  12. Sandra says

    December 20, 2011 at 4:35 pm

    I love a white cake that is actually white, this one is perfect!

    Reply
  13. Emily @ Life on Food says

    December 18, 2011 at 3:06 pm

    Its like a winter wonderland! Beautiful cake!

    Reply
  14. Daniel Diver says

    December 17, 2011 at 8:59 pm

    That looks fantastic and is so festive.

    Reply
  15. Jen says

    December 17, 2011 at 8:57 pm

    WOW! That is gorgeous!!

    Reply
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My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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