Winter wonderland cake on a cake stand

Winter wonderland cake

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(1 ratings)

Prep: 1 hr Cook: 35 mins Plus cooling


Serves 12

A great Christmas bake for kids over the holidays. You can use a buttercream to ice the cake, but this frosting is much whiter if you want a snowy effect

Nutrition and extra info

  • sponges and separate bagged icing only

Nutrition: Per serving

  • kcal596
  • fat19g
  • saturates11g
  • carbs100g
  • sugars84g
  • fibre2g
  • protein6g
  • salt0.3g
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  • 175g unsalted butter, softened, plus more for the tin



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 250g golden caster sugar
  • 3 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 225g plain flour
  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 50g crème fraîche
  • 100g dark chocolate, melted and cooled a little
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 3 tbsp strawberry jam
  • 8-10 candy canes, red and white
  • mini white meringues and jelly sweets, to decorate

For the angel frosting

  • 500g white caster sugar
  • 1 tsp vanilla extract
  • 1 tbsp liquid glucose
  • 2 egg whites
  • 30g icing sugar, sifted


  1. Heat oven to 180C/160C fan/gas 4. Butter and line three 18cm (or two 20cm) cake tins. Beat the butter and sugar together until light and fluffy. Add the eggs, beating them in one at a time. Fold in the flour, baking powder and a pinch of salt, then fold in the crème fraîche and chocolate and 100ml boiling water.

  2. Divide the cake mixture between the tins and level the tops of the batter. Bake for 25-30 mins or until a skewer inserted into the middle comes out clean. Leave to cool for 10 mins in the tin, then tip out onto a cooling rack and peel off the parchment. Set aside to cool completely.

  3. To make the angel frosting, put the sugar, vanilla and liquid glucose in a pan with 125ml water. Bring to the boil and cook until the sugar has melted – the syrup turns clear and the mixture hits 130C on a sugar thermometer (be very careful with hot sugar). Take off the heat. Meanwhile, beat the egg whites until stiff then, while still beating, gradually pour in the hot sugar syrup in a steady stream. Keep beating until the mixture is fluffy and thick enough to spread – this might take a few mins as the mixture cools. Beat in the icing sugar.

  4. Spread two of the sponges with jam and some of the icing mixture, then sandwich the cakes together with the plain one on top. Use a little of the frosting to ice the whole cake (don’t worry about crumbs at this stage). Use the remaining icing to ice the cake again, smoothing the side, and swirling it on top. Crush four of the candy canes and sprinkle over the cake, then add the remaining whole candy canes, meringues and sweets.

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Comments, questions and tips

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8th Dec, 2017
I am planning to make this cake next week and would like to know what units of icing sugar is required for the frosting.... 30? Icing sugar. Many thanks Lizzie2901
15th Dec, 2019
I know this was years ago but how was the cake?
Elizabeth Chant
13th Dec, 2017
Hi Lizzie2901- I was just having the same issue but the frosting recipe is also here so I think we can assume they meant 30g!
Jamie-lee Duncan's picture
Jamie-lee Duncan
23rd Dec, 2019
Hey all, I was going to make this tomorrow for boxing day. I was wondering whether it would last till then and also if to keep in the fridge or air tight container at room temp. Any help would be great thanks. Merry Christmas!
Archie Orr's picture
Archie Orr
8th Dec, 2019
Are you supposed to stir the sugar as it boils?
lulu_grimes's picture
10th Dec, 2019
Hi, You shouldn't stir sugar too much as it melts but you can give the contents of the pan a quick stir at the beginning to make sure everything is combined. You can shake the pan gently as it cooks if you want to mix it further. You'll also find it easier to see what is going on if your pan is pale or silver coloured inside. I hope this helps.
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