White Christmas Crackle Surprise Cake Recipe
The White Christmas Crackle Surprise Cake is a festive no-bake dessert that combines the crunch of Rice Bubbles with the creaminess of melted white chocolate and Copha. This Bundt-shaped cake features a surprise center filled with Rafaello balls and is coated with a glossy white chocolate layer, decorated with freeze-dried strawberries and white chocolate stars. Perfect for holiday celebrations, it offers a delightfully crunchy, sweet, and creamy treat that is simple to prepare and visually striking.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Australian
Ingredients
Scale
Main Mixture 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
Decoration and Coating
- 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)
Instructions
- Prepare the Pan: Grease and line a 22cm round Bundt tin thoroughly to ensure the cake does not stick and slices come out perfectly shaped.
- Melt Ingredients: In a heatproof bowl set over simmering water, gently melt the Copha and white chocolate together, stirring until smooth. Allow the mixture to cool slightly to prevent melting other ingredients when combined.
- Combine Mixture: 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.
- Press into Tin: Spoon the mixture into the prepared Bundt tin, pressing down firmly and smoothing the top with the back of a spoon for an even surface.
- Chill to Set: Refrigerate the tin for about 4 hours or until the cake is firmly set and easy to remove from the tin.
- Prepare the Coating: Melt the additional Copha and white chocolate together as before, then cool to room temperature for a glossy coat.
- Decorate the Cake: Carefully turn the set cake onto a serving dish. Pour the cooled melted coating over the cake, letting it cascade down the sides. Sprinkle freeze-dried strawberries on top for a festive look.
- Fill and Finish: Place the Rafaello balls gently into the center cavity of the Bundt cake. Add white chocolate stars on top for decoration, then refrigerate again until ready to serve.
- Serve: Remove the cake from the refrigerator about 30 minutes before serving to soften slightly. Serve with whipped cream if desired.
Notes
- Ensure the melted chocolate and Copha mixture is not too hot when combining with dry ingredients to avoid melting marshmallows excessively.
- Use a well-greased and lined Bundt tin for easy removal of the cake.
- The cake is best served slightly softened; removing it from the fridge 30 minutes before serving enhances its texture and flavor.
- Freeze-dried strawberries add a lovely color contrast and subtle tartness to the sweet cake.
- Store leftovers refrigerated in an airtight container to maintain freshness.
Keywords: White Christmas cake, crackle cake, no-bake dessert, festive cake, white chocolate cake, Rafaello balls, holiday dessert, no-bake cake
