This dreamy white Christmas cake is perfect for parties, get togethers, and holiday events where you need a Christmas dessert. It’s fluffy and divine.
While most people will say they enjoy a good Christmas party…in the South we really enjoy putting on display our Christmas desserts and showing off “our stuff”. Cakes, pies, gooey bars, and cookies…..you name it… we love our holiday fare. With that in mind, a gorgeous Christmas cake adds just the right sparkle to a family Christmas feast or friendly get-together.
Watch How to Make the Dreamy White Christmas Cake
Dreaming of a White Christmas… Cake?
Don’t worry, we are too. While we probably won’t have snow at Christmas, I am certain you will find some type of dreamy Christmas cake for the holidays. The crisp, clean look of a white cake reminds of us snow…even in the Deep South.
How can you decorate your white Christmas cake?
Depending on your level of finesse and the amount of time you have to put into making your white cake look amazing…there are a variety of decoration choices. Start with your icing and then add the sparkle!
- You can go the tried and true fondant route in holiday colors of red & green, blue & silver or gold (for layered cake)
- Holiday candy in whatever color, shape, or size you prefer
- Candy canes
- Snowflakes, snow men, angels
- Nuts and dried fruits
- Sprinkles
- Gingerbread cookies
- Ribbon (edible or not)
Just remember if you use decorations that aren’t edible to make sure they are safe and that everyone knows they aren’t for consumption!!
Why you need to refrigerate this overnight
Because this cake has an icing consisting of cream cheese and cool whip, it needs to be refrigerated until served. It isn’t recommended this type of icing be kept at room temperature for too long for safety reasons.
By leaving the cake in the fridge overnight, it has time to absorb all the luscious flavors of the icing that makes it more refreshing…like a fresh snowfall. Refrigerate for 1-2 days at most and then allow to come up to room temperature before serving.
Frosting tips for the fluffy white cake
Frosting is a thick, fluffy mixture, used to coat the outside (or top) of a cake to make it look decadent and inviting. In the case of a sheet cake, you can use a spoon to drop the frosting onto the cooled cake, then spread evenly with an offset spatula. Perfection isn’t the goal but rather a decorated cake that sings with holiday cheer!
Ingredients
- 40 Ritz crackers, crushed
- 1 1/2 c. sugar
- 4 lg. egg whites
- 1 c. pecans, coarsely chopped
- 2 tsp. baking powder
- 1 (8 oz.) cream cheese, softened
- 1 1/2 tsp. vanilla flavoring
- 12 oz. Cool Whip
- 1/2 c. powdered sugar
- 1 lg. can crushed pineapple, drained well
- 1 sm. box coconut (optional)
Directions
Here’s how to make the white Christmas cake batter and cream cheese / cool whip icing
- Preheat the oven to 300°.
- Lightly grease a 9 x 13 pan.
- Mix Ritz cracker crumbs, pecans, and baking powder in medium bowl. Set aside. (You can choose to roast the pecans first to bring out the nutty flavor.)
- Beat egg whites until stiff. Make sure they will stand tall without falling.
- Add sugar and vanilla. Fold into cracker mixture.
- Pour into pan and bake for 30 minutes or until toothpick comes out clean.
- Cool completely.
- Mix cream cheese and powdered sugar until lumps are gone and frosting is smooth. Add Cool Whip. Blend well. Stir in drained pineapple.
- Spread over cooled cake. Top with coconut or other desired decorations.
- Refrigerate overnight, and keep refrigerated prior to serving.
Note: You can choose to put your holiday decoration on the next day before serving, depending on what you choose for the final touch on your dreamy white cake.
Other desserts you’ll love this time of year!
This recipe was first published in Cancer Freeze: Cookin’ For A Cure. Printed with permission.
White Christmas Cake
Ingredients
- 40 Ritz Crackers crushed
- 1 1/2 cup sugar
- 4 egg whites
- 1 cup pecans coarsely chopped
- 2 tsp. baking powder
- 8 oz cream cheese softened
- 1 1/2 tsp. vanilla extract
- 12 oz. Cool Whip
- 1/2 cup powdered sugar
- 1 can crushed pineapple drained well
- 1 sm. box coconut optional
Instructions
- Preheat the oven to 300 F.
- Lightly grease a 9 X 13 pan.
- Mix Ritz cracker crumbs, pecans, and baking powder in medium bowl. Set aside.
- Beat egg whites until stiff.
- Add sugar and vanilla.
- Fold into cracker mixture.
- Pour in pan and bake for 30 minutes.
- Cool completely.
- Mix cream cheese and powdered sugar. Add Cool Whip. Blend well.
- Stir in drained pineapple.
- Spread over cooled cake. Top with coconut.
- Keep refrigerated prior to serving.
