Holiday Snowflake Cake is a stunning winter dessert that transforms a simple vanilla cake into a magical celebration centerpiece. This beautiful cake features moist, tender vanilla layers filled with sweet buttercream and covered in pristine white frosting, then decorated with elegant snowflake designs that capture the enchantment of a snowy winter day. The decoration can be as simple or elaborate as you like, using royal icing, fondant cutouts, or even edible glitter to create shimmering snowflakes that look almost too beautiful to eat. Perfect for Christmas gatherings, winter birthdays, holiday parties, or New Year celebrations, this cake brings festive elegance to any table. While it looks professionally decorated, the techniques are accessible to home bakers, and the result is a show-stopping dessert that tastes as wonderful as it looks with its classic vanilla flavor that everyone loves.
Serving Quantity: 12 servings
Preparation Time: 45 minutes
Cooking Time: 30 minutes
Total Time: 3 hours (including cooling and decorating time)
Ingredients:
- 2 and a half cups all-purpose flour
- 2 and a half teaspoons baking powder
- Half teaspoon salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- Half teaspoon almond extract
- 1 and a half cups unsalted butter (softened, for frosting)
- 6 cups powdered sugar
- Quarter cup heavy cream
- 2 teaspoons vanilla extract (for frosting)
- Pinch of salt (for frosting)
- Blue food coloring (optional)
- White fondant (optional, for snowflakes)
- Edible silver glitter or pearl dust
- White chocolate (melted, for drizzle)
Nutrition Information (Per Serving):
- Calories: 685
- Protein: 5g
- Carbohydrates: 95g
- Fat: 33g
- Sugar: 78g
- Sodium: 185mg
- Fiber: 1g
- Cholesterol: 145mg
1. Prepare the Cake Pans
Preheat your oven to 350 degrees Fahrenheit. Grease two 9-inch round cake pans thoroughly with butter or cooking spray, then line the bottoms with parchment paper circles. Grease the parchment as well. Dust the pans lightly with flour, tapping out any excess. This preparation ensures the cakes will release easily from the pans without sticking. Proper pan preparation is crucial for a beautiful cake, so don’t skip these steps even if using nonstick pans.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking aerates the flour and ensures the leavening is evenly distributed throughout, which helps the cake rise uniformly. Set this bowl aside. Having your dry ingredients ready before you start mixing the wet ingredients makes the process smoother and prevents overmixing, which can make the cake tough.
3. Cream Butter and Sugar
In a large mixing bowl, beat the softened butter with an electric mixer on medium speed for about 2 minutes until smooth and creamy. Gradually add the granulated sugar and continue beating for 4 to 5 minutes until the mixture is light, fluffy, and pale in color. This creaming process incorporates air into the batter, which helps create a tender, light cake texture. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
4. Add Eggs and Flavorings
Add the eggs one at a time to the butter mixture, beating well after each addition. Each egg should be fully incorporated before adding the next. This gradual addition prevents the mixture from curdling. Add the vanilla extract and almond extract, beating until combined. The almond extract adds a subtle depth that enhances the vanilla without being obviously almond-flavored. The mixture should look smooth, thick, and creamy at this point.
5. Alternate Dry and Wet Ingredients
With the mixer on low speed, add the flour mixture in three additions, alternating with the milk in two additions. Start and end with the flour mixture. This means: add one-third of the flour, mix briefly, add half the milk, mix, add another third of the flour, mix, add remaining milk, mix, then add the final third of flour. Mix just until combined after each addition. Don’t overmix or the cake will be tough and dense. A few small lumps are fine and will disappear during baking.
6. Bake the Cake Layers
Divide the batter evenly between your two prepared pans, smoothing the tops with a spatula. Tap the pans gently on the counter a few times to release any air bubbles. Bake for 28 to 32 minutes until the cakes are golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs. The cakes should spring back when lightly pressed. Let the cakes cool in the pans for 10 minutes, then carefully turn them out onto wire racks. Remove the parchment paper and let the cakes cool completely before frosting, at least one hour.
7. Make the Buttercream Frosting
In a large bowl, beat the softened butter for the frosting with an electric mixer on medium speed for 3 minutes until creamy and smooth. Gradually add the powdered sugar one cup at a time, beating on low speed after each addition. Once all the sugar is incorporated, add the heavy cream, vanilla extract, and a pinch of salt. Increase the speed to high and beat for 4 to 5 minutes until the frosting is light, fluffy, and spreadable. If you want a subtle blue tint for a winter effect, add just 2 to 3 drops of blue food coloring and mix until evenly distributed.
8. Assemble and Frost the Cake
Place one cake layer on a serving plate or cake stand. If the top is domed, use a serrated knife to level it for easier stacking. Spread about one cup of buttercream evenly over the top of the first layer. Place the second cake layer on top, flat side up. Apply a thin layer of frosting all over the cake to create a crumb coat. This seals in any loose crumbs. Refrigerate for 20 minutes to set. Once set, apply a thick, smooth layer of frosting over the entire cake, covering the top and sides completely. Use an offset spatula or bench scraper to smooth the frosting as much as possible for a clean, professional look.
9. Create Snowflake Decorations
There are several ways to add snowflakes. For fondant snowflakes, roll out white fondant thinly and use snowflake cookie cutters in various sizes to cut out shapes. Let them dry slightly, then brush with edible pearl dust or silver glitter for sparkle. Press gently onto the frosted cake in a scattered pattern. For piped snowflakes, fill a piping bag fitted with a small round tip with white royal icing or buttercream. Pipe snowflake designs directly onto the cake surface, working from the center out with six equal branches. Add smaller details to each branch. For a simpler approach, melt white chocolate and pipe snowflakes onto parchment paper. Let them harden completely, then carefully transfer to the cake.
10. Add Final Touches
Drizzle melted white chocolate over the top of the cake, letting it drip down the sides for an elegant icicle effect. Dust the entire cake lightly with edible silver glitter or pearl dust to create a shimmery, frosty appearance. You can also sprinkle the cake plate around the base with powdered sugar to look like fresh snow. Add a few silver dragees or white sugar pearls as accents if desired. Refrigerate the finished cake for at least 30 minutes to set everything before slicing and serving.
Tips for Perfect Holiday Snowflake Cake
Use room temperature ingredients for the cake batter. Cold eggs and milk don’t incorporate as smoothly and can result in a denser texture. Take everything out of the refrigerator 30 minutes before baking.
Don’t overmix the batter once you add the flour. Mix just until you can’t see streaks of flour. Overmixing develops gluten and creates a tough, dense cake instead of a tender one.
Make sure the cake layers are completely cool before frosting. Warm cake will melt the buttercream and create a messy, sliding disaster. Patience during cooling pays off with a beautiful finished product.
For the smoothest frosting, a bench scraper or offset spatula dipped in hot water and dried works wonderfully. The slight warmth helps smooth the buttercream.
If your buttercream is too thick, add more cream one tablespoon at a time. If it’s too thin, add more powdered sugar a quarter cup at a time until you reach spreading consistency.
Royal icing works better than buttercream for intricate piped snowflake designs because it dries hard and holds fine details. Make it by beating egg whites or meringue powder with powdered sugar and a little water.
Practice piping snowflakes on parchment paper before decorating the cake. Once you’re comfortable with the technique, pipe directly onto the cake for the most professional look.
This cake can be made a day ahead. Bake and frost the cake, then cover loosely and refrigerate. Add the final decorations and bring to room temperature one hour before serving.
For a three-layer cake, increase the recipe by 50 percent and bake in three pans for a more dramatic presentation. Adjust baking time to 25 to 28 minutes.
Edible glitter and pearl dust are available at craft stores in the baking section or online. They add professional sparkle that regular sugar can’t achieve.
Store leftover cake covered at room temperature for up to 2 days or refrigerated for up to 5 days. Bring to room temperature before serving for the best flavor and texture.
Add a layer of raspberry or lemon curd between the cake layers for a fruity surprise that complements the vanilla beautifully.
For chocolate lovers, make a chocolate version of this cake using cocoa powder in place of some flour, then frost with white chocolate buttercream for stunning contrast.
Freeze unfrosted cake layers wrapped tightly for up to 3 months. Thaw completely before frosting and decorating.
Use a cake turntable when frosting for easier, smoother results. It allows you to rotate the cake while keeping your spatula steady.
