Rustic White Christmas Cake


  • All-Purpose Flour, 300 grams
  • Baking Powder, 2 teaspoons
  • Salt, iodized, 1 teaspoon
  • Ground Cinnamon, 1/2 teaspoon
  • Unsalted Butter, 125 grams
  • Fresh Milk, 1 cup
  • Eggs, 4
  • Sugar, 2 cups
  • Vanilla Extract, 2 teaspoons

White Chocolate Frosting

  • Unsalted Butter, 225 grams
  • Confectioner’s Sugar, 1 cup
  • Salt, iodized, 1 pinch
  • Vanilla Extract, 2 teaspoons
  • All-Purpose Cream, 1/4 cup
  • Barry Callebaut White Chocolate Buttons Couverture, 225 grams


  • 8" Cake


  1. Preheat oven to 165 degrees Celsius. Grease and flour 2 round pans 8” diameter.
  2. Whisk flour, baking powder, salt, and cinnamon in bowl. Heat butter and milk in small saucepan over low heat until butter is melted; set aside off heat.
  3. With electric mixer on medium speed, beat eggs in large bowl until bubbly and frothy for 10-15 minutes.

  4. Gradually add sugar until incorporated. Increase speed to medium-high and beat until egg mixture is very thick and fluffy.

  5. Reduce speed to low and slowly mix in melted butter mixture and vanilla.
  6. Gently fold in flour mixture in three additions, scrape sides of the bowl, then mix on medium speed until fully incorporated, about 30 seconds.
  7. Transfer batter into prepared pans and bake until toothpick inserted into center comes out clean, 30 to 35 minutes. Transfer cake to wire rack and let cool 10 minutes.

For the Frosting

  1. Place the white chocolate in a stainless mixing bowl and put on top of a pot in simmering water, then off the heat.
  2. With electric mixer, beat butter at medium-high speed until smooth, about 30 seconds.
  3. Gradually add sifted confectioners' sugar and salt; beat at medium speed, until fully incorporated. Add cream, melted white chocolate and vanilla and beat at medium speed until incorporated, about 10 seconds. Increase speed to high and beat until light and fluffy, about 5 minutes. Scrape sides of the bowl to make sure there are no lumps.
This frosting can also be used as cake filling.