Name: White Christmas Crackle Surprise Cake Recipe
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: Australian
Ingredients: 250g Copha, melted; 250g White Chocolate, melted; 1 cup Rice Bubbles (puffed rice); ¾ cup Desiccated Coconut; ½ cup Powdered Milk; 1 cup Mini Marshmallows or mixed marshmallows; Approximately 12 Rafaello Balls (or similar filled chocolates); Additional 100g Copha, melted for coating; Additional 100g White Chocolate, melted for coating; 1 tablespoon Freeze-Dried Strawberries; White Chocolate Stars for decoration; Whipped Cream for serving (optional)

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Introduction

This White Christmas Crackle Surprise Cake is a festive treat that combines crunchy rice bubbles, melted white chocolate, and marshmallows into a delightful no-bake cake. Topped with a glossy white chocolate coating and filled with indulgent Rafaello balls, it’s perfect for holiday celebrations or any special occasion.

A dome-shaped cake sits on a white cake stand over a white marbled surface, with a slice cut out showing three visible layers inside, each light yellow with bits of red fruit. The outside of the cake is dusted with pink powder. White icing drips unevenly from the top down the sides. On the top, there is a pile of small round balls in white, light pink, and shiny red colors, stacked in three layers. Two gold glittery star-shaped decorations rest among the balls on top of the cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g Copha, melted
250g White Chocolate, melted
1 cup Rice Bubbles (puffed rice)
¾ cup Desiccated Coconut
½ cup Powdered Milk
1 cup Mini Marshmallows or mixed marshmallows
Approximately 12 Rafaello Balls or similar filled chocolates
100g Copha, melted (additional for coating)
100g White Chocolate, melted (additional for coating)
1 tablespoon Freeze-Dried Strawberries
White Chocolate Stars (for decoration)
Whipped Cream (for serving)

Instructions

Step 1: Grease and line a 22cm round Bundt tin thoroughly to prevent sticking, ensuring the cake slices will come out perfectly shaped.
Step 2: In a heatproof bowl set over simmering water, gently melt 250g Copha and 250g white chocolate together. Stir until smooth, then allow the mixture to cool slightly.
Step 3: Add the Rice Bubbles, desiccated coconut, powdered milk, and marshmallows to the melted mixture. Stir well to coat all ingredients evenly and form a sticky, cohesive mixture.
Step 4: Spoon the mixture into the prepared Bundt tin, pressing it down firmly and smoothing the top with the back of a spoon.
Step 5: Refrigerate the cake in the tin for about 4 hours, or until it is firmly set and easy to remove.
Step 6: Melt the additional 100g Copha and 100g white chocolate together as before, then allow to cool to room temperature.
Step 7: Carefully turn the set cake onto a serving dish. Pour the cooled melted chocolate and Copha mixture over the top, letting it cascade down the sides.
Step 8: Sprinkle freeze-dried strawberries over the top for color and festive flair.
Step 9: Gently place the Rafaello balls into the center cavity of the Bundt cake. Top with white chocolate stars for decoration.
Step 10: Return the cake to the fridge to chill again until ready to serve.
Step 11: Remove the cake from the refrigerator about 30 minutes before serving to soften slightly. Serve with dollops of whipped cream if desired.

Tips & Variations

For a nut-free version, choose nut-free marshmallows and chocolates or omit the Rafaello balls.
You can substitute Rice Bubbles with puffed quinoa or puffed wheat for a different texture.
Adding a teaspoon of vanilla extract to the melted mixture enhances the flavor.
Freeze-dried raspberries can be used instead of strawberries for a tart contrast.

Storage

Store the cake covered in the refrigerator for up to 5 days. To serve, remove 30 minutes prior to allow it to soften slightly. Reheat is not recommended as it may melt the coating and change the texture.

How to Serve

A dome-shaped cake is made from clustered puffed rice mixed with small bits of red and green fruit pieces, giving the base a textured look with white, red, and green dots. It is covered with thick white chocolate that drips down the sides, sprinkled with crushed red crumbs. On top, there is a pyramid of white coconut-covered ball chocolates and three flat yellow star-shaped white chocolates sticking up from behind the balls. The cake sits on a white decorative cake stand with a scalloped edge, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake is ideal to prepare a day or two in advance and store refrigerated. This helps the flavors meld and ensures it sets firmly.

What if I don’t have a Bundt tin?

You can use any deep round cake pan or a springform pan lined well. Just ensure the cake is pressed firmly and allowed adequate time to set firmly before coating and decorating.