White Chocolate Snowfall Cake

A soft white cake with white chocolate drip and a snowy coconut finish!

This White Chocolate Snowfall Cake is soft, snowy, and full of wintery-elegance. A white cake base enriched with milk, sour cream, and white chocolate chips is layered with creamy vanilla frosting, finished with a white chocolate ganache drip, and covered in coconut for that fresh, winter look. 

Why You’ll Love This Recipe

• Soft white cake with extra richness from milk and sour cream
• White chocolate chips baked right into the layers for subtle sweetness
• Clean, bakery-style look without complicated decorating techniques
• White chocolate ganache drip that looks elegant but stays approachable
• Snowy coconut topping that adds texture and a winter feel
• Works for holidays, winter birthdays, or anytime you want a bright, neutral cake
• Semi-homemade base that delivers consistent results every time

Ingredient Notes

• Cake mix: A standard 15.25-ounce white cake mix works best. The added milk, eggs, oil, and sour cream upgrade it so it tastes more bakery-style without extra steps.
• Milk: Whole milk replaces the water on the box and adds richness and better structure. 2% works, but whole milk gives the best result.
• Vegetable oil: Oil keeps the cake soft and moist for days and helps the crumb stay tender without drying out.
• Eggs: Using three large eggs adds structure and richness, helping the cake bake up sturdy enough for layering.
• Sour cream: Sour cream adds moisture and balance without making the cake heavy. Full-fat works best.
• White chocolate melts: Ghirardelli melts create a smooth, clean ganache drip that sets nicely. Let them cool slightly before pouring so the drip stays controlled.
• Shredded coconut: Sweetened shredded coconut creates the snowy finish and adds light texture without overpowering the cake.

Quick Prep Notes

Do I need to use whole milk?
Whole milk gives the cake a richer crumb and better structure. You can substitute 2 percent if needed, but whole milk produces the best texture.

Should the sour cream be room temperature?
Yes. Let it sit out for about 20 minutes so it blends smoothly into the batter without overmixing.

Will the white chocolate chips sink?
They shouldn’t. The batter is thick enough to hold them in place, especially if you fold them in gently at the end.

Do I need to chill the cake before the drip?
Yes. A short chill helps the frosting set so the white chocolate drip stays clean and controlled instead of sliding all the way down.

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FAQ

Can I make this cake ahead of time?
Yes. You can bake the cake layers a day in advance, wrap them tightly, and store them at room temperature or refrigerated. Assemble and add the drip the next day for the best finish.

Can I use store-bought frosting?
Absolutely. A smooth vanilla frosting works well here. If it feels too thick, stir in a tablespoon or two of milk to make it easier to spread.

Is the coconut sweetened or unsweetened?
Sweetened shredded coconut works best for both flavor and appearance. Unsweetened is fine if you prefer less sweetness, but the texture will be drier.

What if my white chocolate drip looks too thick or thin?
If it’s too thick, warm it gently and stir until smooth. If it’s too thin, let it cool for a minute before pouring. White chocolate sets quickly, so small adjustments go a long way.

Can I make this as a sheet cake?
Yes. A 9×13-inch pan works well. Skip the drip and spread the melted white chocolate thinly across the top, then finish with coconut.

Sprinkle of Fun

This is one of those cakes that feels especially right in the winter months, when everything else feels heavy and busy. It’s bright, calm, and fits the season perfectly. Make it for a January birthday, a casual weekend bake, or one of those nights when you want something pretty on the counter just because. It’s also a great “reset” cake after the holidays, when you still want dessert but crave something homemade, snowy, and simple.