This cake takes the best elements of a beloved 1980s chocolate bar and transforms them into pure dessert perfection! If you love the rich combination of vanilla, almond, and white chocolate, this is your dream cake. A tender, delicate sponge is layered with whipped white chocolate ganache and finished with sliced almonds, creating a dessert that just might outshine the classic vanilla cake.
A Brief History of White Chocolate
For years, white chocolate carried a reputation of being “not real chocolate.” As early as the 1930s and 1940s, European journals expressed skepticism toward Swiss snow-white chocolate, and even today, the debate continues. While white chocolate is made from cocoa butter, part of the same cocoa bean used in traditional chocolate, its origins were far from authentic. Early versions were little more than sugary confections, sometimes containing tapioca, Icelandic moss, and Indian arrowroot—far from the creamy, rich flavor we associate with white chocolate today.
It wasn’t until the invention of the Broma process—a method for separating cocoa solids from cocoa butter—that true white chocolate emerged. While Europe saw some early white chocolate treats, full chocolate bars made entirely of white chocolate remained rare until the 1980s.
Enter Nestlé’s Alpine White—the first full-sized white chocolate bar in the U.S., studded with almonds. Though simple in concept, its unique marketing and standout flavor helped it gain recognition, setting it apart from traditional milk and dark chocolate bars.
A Cake Inspired by Alpine White
This Alpine Almond Cake is a tribute to that iconic chocolate bar. Featuring a soft, buttery cake, a layer of whipped white chocolate ganache, and a crunchy almond topping, this recipe turns nostalgia into something truly decadent.
Ingredients
For the Cake:
| Ingredient | Amount |
|---|---|
| Cake flour | 2 ¼ cups |
| Granulated sugar | 1 cup |
| Baking powder | 1 ¼ teaspoons |
| Baking soda | ¼ teaspoon |
| Unsalted butter, cubed (room temperature) | ¾ cup |
| Large eggs (room temperature) | 2 |
| Greek yogurt | ½ cup + 2 tablespoons |
| Vanilla extract | 2 teaspoons |
| Almond extract | ½ teaspoon |
| Whole milk (room temperature) | ½ cup |
For the Frosting:
| Ingredient | Amount |
|---|---|
| White chocolate, finely chopped | 7 oz |
| Heavy cream, divided | 1 ⅓ cups |
| Vanilla extract | 1 tablespoon |
| Almond extract | ¼ teaspoon |
| Sliced almonds | ½ cup |
Instructions
see continuation on next page
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