Snowflake Cake Recipe
This blue velvet snowflake cake is incredibly moist, with the most delicious tang! It's just as delicious as it is beautiful.
Servings: 24
Calories: 659kcal
Ingredients
Blue Velvet Cake Layers
- 3 cups all-purpose flour 375g
- 3 cups granulated sugar 600g
- 2 tsp baking powder 8g
- 1 tsp baking soda 6g
- 1 tsp fine salt 6g
- 1 cup unsalted butter, room temperature 226g
- 1 cup carton egg whites or 7 large egg whites, room temperature 235g
- 1 1/2 cups buttermilk, room temperature 360g
- 1/8 cup vegetable or canola oil 28g
- 2 tsp vanilla extract or vanilla bean paste 8g
- 1 tsp vinegar 4g
- Sky blue gel food coloring
Vanilla Buttercream Frosting
- 3 cups unsalted butter, room temperature 678g
- 11 cups powdered sugar 1375g - or about 2.5 lb.
- 1/2 cup heavy whipping cream, room temperature 120g
- 1 Tbsp vanilla extract or vanilla bean paste 12g
- 1 tsp fine salt 6g
Additional Tools
- snowflake template
- 2 toothpicks
Instructions
Blue Velvet Cake Layers
- Preheat oven to 350°F/175°C. Line three eight-inch pans or three eight-inch round pans with parchment rounds, and lightly spray with non-stick cooking spray.
- Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle attachment until fully combined.
- Mix chunks of room-temperature butter slowly into the dry mix on a low speed. Continue to mix until no large chunks of butter remain, and the mixture looks crumbly.
- On a low speed, mix in eggs one at a time. Beat on low until just incorporated. Mix in the buttermilk in two installments on a low speed. Then mix in the oil, vanilla extract, and vinegar on a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.
- Divide the batter evenly between three bowls and use increasing amounts of blue gel food coloring to create ombre blue cake layers.
- Evenly divide the batter between the prepared cake pans. Bake for 35-37 minutes or until a skewer comes out clean.
- Let the cake layers cool in the pans for 10 minutes, then run an offset spatula around the pan to separate the cake from the pan. Then place the cake layers into the freezer for 45 minutes to accelerate the cooling process.
- Once the layers have fully cooled, I like to trim the caramelized bits from the sides of the layers using a serrated knife. While these layers bake pretty flat, sometimes I’ll also trim the top of the layers too, to get my layers perfectly level.
- Next, torte the layers but cutting each layer in half horizontally. Set aside.
Vanilla Frosting
- Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.
- Once fully mixed, add in the vanilla and salt, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached.
- If the frosting is too thick, add in additional cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
Cake Assembly
- Next we frost and assemble the cake. Spread a thin layer of frosting between each cake layer.
- Crumb coat the cake by covering it in thin layer of frosting, then chill the cake in the freezer for 5 minutes or fridge for 30 minutes.
- Once the crumb coat is firm to the touch, add a second, thicker layer of frosting and smooth with a large offset spatula and bench scraper.
- Chill the cake in the freezer for another 20 minutes, then lightly dab a mixture of vodka (or lemon extract) and sky blue gel food coloring onto the side of the cake using a small sterile sponge.
- Place the cake back in the fridge for 10 minutes. In a small bowl, mix together 1/2 cup of leftover frosting with and one extra Tbsp of heavy cream. Carefully secure the template to the side of the cake using toothpicks.
- Spread a thin layer of frosting over the template using an offset spatula. Remove one toothpick, and slowly peel the template off the cake. Repeat pattern on the other half of the cake.
- Color any remaining frosting blue, and pipe swirls onto the top of the cake with a French piping tip, then enjoy!
Video
Notes
Tips for Making the Best Snowflake Cake
- Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
- Properly measure your flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
- Use a scale to weigh your cake pans as you fill them. It will make your cake layers bake to the same height and bake more evenly.
- Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
- Chill your cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to stack and frost them!
Making This Snowflake Cake in Advance & Storage Tips
Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable. You can also make your frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again. A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious! If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.Nutrition
Serving: 1 | Calories: 659kcal | Carbohydrates: 85g | Protein: 5g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 12g | Cholesterol: 89mg | Sodium: 356mg | Sugar: 72g