Snowflake Cake

WHY THIS RECIPE WORKS

The Snowflake Cake is a perfect winter dessert, combining the delicate flavors of vanilla and almond with a light, airy texture. The cake is decorated to resemble a snowflake, making it a stunning centerpiece for any holiday table. The use of white chocolate and coconut gives it a beautiful snowy appearance, while the flavors are sure to delight guests of all ages.

INGREDIENTS

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup buttermilk, at room temperature

For the Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 8 oz white chocolate, melted and cooled
• Shredded coconut for decoration (optional)
• Edible glitter or sugar snowflakes for decoration (optional)

HOW TO MAKE THIS RECIPE

For the Cake:

1. Preheat the Oven and Prepare the Pans:
   • Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.
2. Mix Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar:
   • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
4. Add Eggs and Extracts:
   • Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
5. Alternate Adding Dry Ingredients and Buttermilk:
   • Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
6. Bake the Cake:
   • Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
   • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
   • Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely.

For the Frosting:

1. Beat Butter:
   • In a large mixing bowl, beat the softened butter until smooth and creamy.
2. Add Powdered Sugar:
   • Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Add Heavy Cream and Extracts:
   • Pour in the heavy cream, vanilla extract, and almond extract, and continue to beat until the frosting is light and fluffy.
4. Add White Chocolate:
   • Gradually beat in the melted and cooled white chocolate until fully incorporated.

Assembly:

1. Frost the Cake:
   • Place one cake layer on a serving plate or cake stand. Spread a layer of frosting evenly over the top.
   • Repeat with the second and third cake layers, stacking them on top of each other and frosting between each layer.
   • Use the remaining frosting to frost the top and sides of the cake.
2. Decorate:
   • Optionally, sprinkle shredded coconut over the top and sides of the cake for a snowy effect.
   • Decorate with edible glitter or sugar snowflakes for an extra festive touch.

FREQUENTLY ASKED QUESTIONS (FAQS)

Q: Can I make this cake ahead of time? A: Yes, you can bake the cake layers ahead of time and store them in an airtight container at room temperature for up to two days. You can also make the frosting in advance and refrigerate it in an airtight container. Bring the frosting to room temperature and rewhip before using.

Q: Can I freeze this cake? A: Yes, you can freeze the cake layers before assembling. Wrap each cooled cake layer tightly in plastic wrap and aluminum foil, then freeze for up to three months. Thaw the cake layers overnight in the refrigerator before assembling and frosting.

Q: Can I use different extracts? A: Yes, you can experiment with different extracts to suit your taste. Lemon or orange extracts can add a citrusy twist.

Q: How can I make the frosting thicker? A: If the frosting is too thin, add more powdered sugar, a little at a time, until it reaches the desired consistency.

EXPERT TIPS

• Room Temperature Ingredients: Ensure all ingredients are at room temperature before starting for the best results.
• Avoid Overmixing: Mix the batter until just combined to keep the cake light and airy.
• Decorative Touch: Use a piping bag to create intricate snowflake designs on the cake for a professional look.

HOW TO STORE THIS RECIPE

• At Room Temperature: Store the assembled cake in an airtight cake container or cover it with a cake dome at room temperature for up to two days.
• In the Refrigerator: For longer storage, refrigerate the cake for up to one week. Allow the cake to come to room temperature before serving for the best taste and texture.
• In the Freezer: Freeze the unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to three months. Thaw overnight in the refrigerator before assembling and frosting.