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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
For the Cake:
Preheat the oven to 310°F (155°C). Grease two 8-inch cake pans with baking spray and line with parchment paper.
In a large mixing bowl, sift together the flour, sugar, baking powder, and baking soda.
Add cubed butter to the dry ingredients, mixing at low speed until the mixture resembles sand.
Beat in eggs, Greek yogurt, vanilla, and almond extract until fully combined.
Add milk in three additions, mixing thoroughly between each one.
Continue beating for 1-2 minutes until the batter is smooth.
Divide evenly between prepared cake pans (about 480g/16.9oz per pan) and spread evenly.
Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
Allow cakes to cool in pans for 5 minutes, then transfer to a wire rack to cool completely.
For the Frosting:
In a microwave-safe bowl, combine white chocolate and ⅓ cup heavy cream.
Microwave in 30-second intervals, whisking between each, until melted and smooth.
Stir in the remaining heavy cream, cover with plastic wrap, and refrigerate for at least 3 hours.
Once chilled, whip the ganache until doubled in volume. Stir in vanilla and almond extracts.
To Assemble:
Carefully level the cake tops with a knife, creating an even surface. Trim edges if needed.
Spread a small amount of frosting onto the cake platter or board to anchor the base layer.
Place the first cake layer onto the board and spread frosting evenly over the top.
Stack the second cake layer on top, then coat the entire cake with remaining frosting.
Finish with sliced almonds for an elegant touch.
Enjoy this indulgent, nostalgic cake—it’s truly a slice of history!
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