Snowflake Cake
This Snowflake Cake is a beautiful and delicious winter dessert perfect for holiday celebrations. Its delicate design and festive decorations make it a show-stopping centerpiece.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1/2 cup sour cream
Instructions
Preparation
- In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream butter and sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each.
- Gradually add dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined.
- Pour batter into a greased 9-inch round cake pan. Bake at 350°F for 30-35 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Apply a crumb coat of frosting, chill for 20 minutes, then pipe snowflake patterns using a star tip.
Serving
- Slice the cake and serve with a winter beverage of choice, such as hot chocolate or spiced cider.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use room temperature ingredients for a smooth batter. Practice piping designs on parchment paper first.
Ingredient Substitutions: Swap almond extract for vanilla if desired. Use Greek yogurt instead of sour cream.
How to Serve: Pair with hot chocolate or spiced cider for a cozy treat.
Storage & Freshness: Keep in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Bake the cake a day in advance; decorate the day of serving.
Ingredient Substitutions: Swap almond extract for vanilla if desired. Use Greek yogurt instead of sour cream.
How to Serve: Pair with hot chocolate or spiced cider for a cozy treat.
Storage & Freshness: Keep in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Bake the cake a day in advance; decorate the day of serving.