Weekly Crafts and Activities

Matzah Cake


  • Lots of colored sprinkles
  • 1 1/2 cups white chocolate chips

For the filling:

  • 6 oz cream cheese, softened at room temperature
  • 1 tsp vanilla
  • 1/3 cup sugar
  • 1 1/2 cups heavy cream (keep very chilled until ready to use)
  • Pinch of salt

For the frosting:

  • 2 cups powdered sugar (look for special kosher-for-passover powdered sugar)
  • 1/3 – 1/2 cup milk
  • 1 tsp lemon juice


  1. Place white chocolate in a glass bowl and heat in the microwave for 30 second intervals, stirring well in between, until smooth. Spread a few Tbsp on 3 pieces of matzah. Set aside.
  2. To make the filling, beat the cream cheese and sugar together using a hand mixer. Add vanilla and mix. Take chilled heavy cream and stream in to cream cheese mixture while beating on high. Beat until doubled in size but not too stiff.
  3. Pipe or spread the filling on first layer of white chocolate covered matzah. Top with second piece of white chocolate covered matzah and add more filling. Repeat a third time and then top with plain matzah.
  4. Place in fridge overnight.
  5. Remove matzah cake from fridge and flip over (you will notice that the matzah has started curl a bit overnight).
  6. To make the frosting, whisk together powdered sugar, lemon juice, and milk. If it looks too thick, add a touch more milk.
  7. Pour frosting over the top of cake. Allow to sit another 1-2 hours.
  8. Top with sprinkles.