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White Chocolate Snowdrift Cake

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“Oh My MY! This is such a pretty cake, especially once it's cut! It's also yummy on the taste buds and fit for Santa himself when fully decorated! NOTE* This cake will bake in less time that the package says. Keep a close eye on it.”

Ingredients Nutrition

  • 34 cup whipping cream
  • 8 ounces white baking chocolate, chopped
  • 1 (510 g) package white cake mix (2-layer-size)
  • 3 egg whites (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 13 cup unsweetened cocoa powder
  • 1 (8 ounce) package cream cheese, cut up and softened
  • 1 cup powdered sugar
  • sugared rosemary (optional)
  • sugared cranberries (optional)
  • crushed purchased chocolate-cranberry biscotti


  1. For frosting, in a medium saucepan combine whipping cream and chocolate.
  2. Cook, stirring occasionally, over low heat until chocolate is completely melted and smooth.
  3. Transfer to a large mixing bowl; cover and refrigerate until completely chilled, at least 2 hours.
  4. Meanwhile, grease and flour two 9x1-1/2-inch or 8x1-1/2-inch round cake pans; set aside.
  5. Prepare cake mix according to package directions using egg whites only.
  6. Spoon about 1-1/2 cups of batter into each cake pan.
  7. Sift cocoa over batter remaining in bowl; stir until blended.
  8. Spoon on cake mix in pans; swirl gently to marble and to spread batter evenly.
  9. Bake according to package directions except check cakes several minutes before minimum time indicated on package.*
  10. Let cakes cool on wire rack for 10 minutes.
  11. Remove cakes from pans; cool completely on wire racks.
  12. Add cream cheese to chilled white chocolate mixture; beat with an electric mixer until smooth.
  13. Gradually add powdered sugar, beating until sugar is completely combined. (Mixture should hold soft peaks; do not overbeat.)
  14. Use immediately.
  15. Place one cake layer on a serving platter.
  16. Frost with about 3/4 cup frosting.
  17. Top with second cake layer.
  18. Frost top and sides of cake.
  19. Serve immediately or cover and chill until serving time (up to 4 hours).
  20. To serve, garnish cake with Sugared Rosemary and Cranberries and crushed biscotti, if desired.
  21. *Sugared Rosemary and Cranberries:
  22. Lightly spray several rosemary sprigs and cranberries with nonstick cooking spray.
  23. Sprinkle granulated sugar on rosemary; roll cranberries in a small amount of granulated sugar to coat.
  24. Place on waxed paper for at least 1 hour before using.
  25. This is a decorative, not edible, garnish.
  26. *NOTE: The added cocoa makes the cakes bake in a shorter time.

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