We’re dreaming of a White Christmas Cake! There’s no better way to feel holly or jolly than to take a bite of this tender cake infused with the creamy sweetness of white chocolate and the toasted sugar flavor of rum. Not only is the cake topped with a cream cheese frosting that is tangy, luscious, and infused with white chocolate for extra enjoyment, but also a thin layer of joyous raspberry jam to add tartness and fruitiness. Don’t forget the crunchy nuts mixed in! You’ll be dreaming of White Christmas Cake in an instant once you have it for yourself!
Ingredients
For the cake:
- 1 1/2 cups butter, cubed
- 3/4 cup water
- 4 ounces white baking chocolate, chopped
- 1 1/2 cups buttermilk
- 4 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon rum extract
- 3 1/2 cups all-purpose flour, divided
- 1 cup pecans, chopped and toasted
- 2 1/4 cups sugar
- 1 1/2 teaspoons baking soda
For the white chocolate cream frosting:
- 4 ounces white baking chocolate, chopped
- 11 ounces cream cheese, softened
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon rum extract
- 6 cups confectioners’ sugar
- 1 cup seedless raspberry jam, divided
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease and flour three 9-inch round baking pans.
Step 3 –In a large saucepan, combine 1 1/2 cups of the butter, the water, and 4 ounces of the white chocolate.
Step 4 –Cook and stir the mixture over low heat until melted.
Step 5 –Transfer the saucepan from the heat and stir in the buttermilk, the eggs, 1 teaspoon of the vanilla extract, and 1/4 teaspoon of the rum extract.
Step 6 –In a small bowl, combine 1/2 cup of the flour and the pecans.
Step 7 –In a large bowl, combine the remaining flour, the sugar, and the baking soda.
Step 8 –Gradually beat the butter mixture into the flour and sugar mixture.
Step 9 –Stir the pecan mixture into the flour and butter mixture.
Step 10 –Pour the batter into the prepared baking pans.
Step 11 –Bake the cakes until a toothpick inserted into the center comes out clean, about 25-30 minutes.
Step 12 –Allow the cakes to cool for 10 minutes in the pans, then transfer the cakes to wire racks to cool completely.
Step 13 –In a microwave, melt the remaining white chocolate, stirring until smooth.
Step 14 –Allow the white chocolate to cool for 10 minutes, stirring occasionally.
Step 15 –In a large bowl, beat the cream cheese and the remaining butter.
Step 16 –Gradually beat the melted chocolate, the remaining vanilla, and the remaining rum extract into the cream cheese mixture.
Step 17 –Gradually beat the confectioners’ sugar into the frosting mixture until smooth.
Step 18 –Trim the cakes as needed to make sure they can stack easily.
Step 19 –Spread 2 tablespoons of the jam over one cake layer, then spread with 1/2 cup of the frosting.
Step 20 –Repeat the layers twice.
Step 21 –Spread the remaining frosting over the tops and sides of the cake.
Step 22 –Warm the remaining jam and drizzle it over the dessert plates.
Step 23 –Serve the torte on the jam-drizzled plates.