Introduction

White Christmas Truffle Cake is a delicate and festive dessert that combines a light sponge base with a rich, creamy white chocolate truffle topping. Perfect for holiday celebrations, this cake looks stunning and tastes indulgently smooth.

A two-layer round cake sits on a clear glass cake stand placed on a white marbled surface. The bottom layer is a crumbly golden-brown crust, while the top layer is a thick, smooth, creamy white filling that looks fluffy and soft. The top surface of the cake is evenly frosted with a white cream and decorated with a border of small, shiny white edible pearls. On one side of the cake, there are two small green pine sprigs giving a festive look. The photo is taken close-up with soft lighting, showing the cake's texture clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 eggs
1/3 cup (65 g) sugar
1/3 cup (45 g) flour
1 tsp vanilla extract
1 1/4 cups (300 ml) double cream/heavy cream (48% fat recommended)
12 oz (350 g) white chocolate, chopped (not chips)
9 oz (250 g) mascarpone or full-fat cream cheese

Instructions

Step 1: Preheat the oven to 350°F (180°C). Butter and flour an 8-inch (20 cm) round springform pan.
Step 2: In a medium bowl, beat eggs, vanilla extract, and sugar with an electric mixer for 3-5 minutes until the mixture is white, foamy, and has tripled in volume.
Step 3: Sift flour and gently fold it into the egg mixture in three additions using a spatula. Take care not to deflate the batter to ensure the cake rises well.
Step 4: Pour the batter into the prepared pan and bake for 15-17 minutes, or until a cake tester inserted in the center comes out clean. The sponge should have at least doubled in height. Cool on a wire rack.
Step 5: For the truffle topping, bring the heavy cream to a boil in a saucepan. Pour the hot cream over the chopped white chocolate and whisk until the chocolate melts completely and blends smoothly with the cream. Let the mixture cool to room temperature (chill for 20-30 minutes if desired).
Step 6: Add mascarpone to the cooled mixture and whip with a hand mixer until smooth. If using cream cheese, whip it separately until light and fluffy before combining it with the cream and chocolate mixture. Blend together gently for about 2 minutes until the mixture has a thick, sour cream–like consistency.
Step 7: Line the sides of the springform pan with parchment paper. Place the cooled sponge cake back into the pan.
Step 8: Pour the truffle mixture over the sponge layer and smooth the top with an offset spatula. Chill the cake in the refrigerator for at least 2 hours, preferably overnight, to set.
Step 9: Run a knife around the edges to release the cake from the pan. Carefully unmold and place on a cake stand. Decorate with sugar pearls and greenery as desired.

Tips & Variations

Use high-fat double cream for a richer, creamier topping.
For a dairy-free option, substitute mascarpone with a plant-based cream cheese alternative and use coconut cream instead of double cream.
Gently folding the flour into the eggs is essential to keep the sponge light and airy.
Chilling the white chocolate mixture before adding mascarpone helps prevent curdling and ensures a smooth texture.

Storage

Store the cake covered in the refrigerator for up to 3 days. For best texture and flavor, consume within this time. To serve, remove from fridge about 15-20 minutes beforehand to let the truffle topping soften slightly. Avoid freezing, as the delicate truffle layer may lose its smooth consistency.

How to Serve

The image shows a creamy two-layer cake on a silver platter, set on a white marbled surface. The bottom layer is a light beige sponge cake with a soft, slightly crumbly texture. Above it is a thick, smooth, white creamy layer that looks rich and dense. The top of the cake is covered in this cream with a smooth finish, decorated with white sugar pearls around the edges and small white sprinkles scattered on top. A small green pine branch stands upright near the slice cut out from the cake, adding a fresh, natural touch. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cream cheese instead of mascarpone?

Yes, full-fat cream cheese can be used, but it should be whipped separately first to lighten it before blending with the cream and chocolate. This helps achieve a smooth and fluffy truffle topping.

What type of white chocolate is best for this cake?

Use a high-quality white chocolate bar rather than chips for better melting and richer flavor. Chop the chocolate finely to ensure it melts evenly when combined with hot cream.