White Christmas Butter Cake

White Christmas Butter Cake

Serves 16

A cake for the family at this special time of year.


340g cream plain flour

4tsp baking powder

¼ tsp salt

230g Connacht Gold Creamery Butter

230g sugar

2 tsp vanilla

300g Connacht Gold Fresh Cream

8 egg whites

230g sugar

White Chocolate Icing:

340g Connacht Gold Creamery Butter (cut into cubes)

510g white chocolate

9.50g cream cheese


1. Grease and lightly flour three 8×1-1/2-inch or 9×1-1/2-inch round baking pans. Set aside.

2. In a medium bowl, sift together flour, baking powder, and salt; set aside.

3. In a large bowl, beat butter with an electric mixer for 30 seconds. Add some of the sugar and the vanilla; beat until fluffy. Add the flour mixture alternately with half-and-half to creamed mixture, beating on low to medium speed after each addition just until combined.

4. Clean beaters. In another large bowl, beat egg whites on medium to high speed until soft peaks form (tips curl). Gradually sugar and beat on high speed until stiff peaks form (tips stand straight). Gently fold the egg whites, about 1/4 at a time, into creamed mixture. (If necessary, transfer mixture into a larger bowl.)

5. Divide mixture into prepared pans. Bake in a 175  degree C oven about 30 minutes for 8-inch rounds and about 25 minutes for 9-inch rounds or until a toothpick inserted near centers comes out clean. Cool layers in pans on wire racks for 10 minutes. Remove the layers from the pans and completely cool on wire racks.

6. Ice, cover and refrigerate. Let stand at room temperature for 30 minutes before serving.

White Chocolate Icing:

In a heavy saucepan, melt white chocolate over low heat. Cool until slightly warm. In a large bowl, beat cream cheese with an electric mixer until smooth. Add butter pieces to cream cheese; beat until fluffy. Gradually add cooled chocolate, beating until well blended.


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