Winter Vanilla Snowflake Cake
Winter Vanilla Snowflake Cake is a beautiful, light cake perfect for chilly days and holiday gatherings. It’s gently flavored with vanilla, with a soft, fluffy texture that melts in your…
Tip: save now, read later.
Winter Vanilla Snowflake Cake is a beautiful, light cake perfect for chilly days and holiday gatherings. It’s gently flavored with vanilla, with a soft, fluffy texture that melts in your mouth. The cake is often decorated with delicate snowflake designs, making it as festive as it is delicious.
I love making this cake when the weather gets cold because it brings a bit of sweetness and brightness to the season. There’s something so cozy about cutting into a slice that’s not too heavy but still feels special. I like to add a bit of powdered sugar on top to mimic fresh snow—it’s a simple touch that always makes me smile.
This cake is great to share with family or friends during winter celebrations. I usually serve it with a hot cup of tea or cocoa—it’s the kind of dessert that feels like a little warm hug on a cold day. If you want to keep it extra festive, adding some fresh berries or a light drizzle of vanilla glaze makes it even more inviting.
Key Ingredients & Substitutions
Flour: All-purpose flour is great here for a balanced texture. If you want a lighter cake, try cake flour instead. It makes the crumb softer and more tender, which I prefer for vanilla cakes.
Butter & Sugar: Use unsalted butter so you control the saltiness. Granulated sugar sweetens and helps create a nice crumb. For a slight twist, try light brown sugar for a subtle caramel note.
Vanilla Extract: Pure vanilla extract gives the cake its warm flavor. If you don’t have vanilla extract, vanilla bean paste works well and adds tiny vanilla specks that look pretty in the cake.
Milk & Sour Cream/Buttermilk: These add moisture and a slight tang. If you’re dairy-free, use almond or oat milk and substitute sour cream with dairy-free yogurt for a similar effect.
Powdered Sugar & Butter for Frosting: Soft butter and plenty of powdered sugar make creamy frosting. If you want a lighter frosting, half the powdered sugar and add a little cream cheese.
How Do You Make the Cake Layers So Moist and Fluffy?
Getting moist, fluffy layers starts with good mixing and measurement:
- Beat the butter and sugar well until fluffy. This traps air and helps with rise.
- Add eggs one at a time, mixing fully to keep the batter smooth.
- Alternate adding dry ingredients and milk mix in parts to avoid overmixing, which makes cakes tough.
- Use room temperature eggs and milk to mix smoothly without lumps.
- Don’t open the oven early; bake fully for even rise and moisture.
I like to cool the cakes well before frosting to prevent melting the buttercream. This also makes stacking easier for neat layers.
Equipment You’ll Need
- Four 6-inch round cake pans – perfect size for layered cakes and they bake evenly.
- Electric mixer or stand mixer – makes beating butter and sugar super easy for fluffy batter and smooth frosting.
- Mixing bowls – use at least two, one for dry ingredients and one for wet; it keeps things organized.
- Spatula – helps scrape down the bowl and spread frosting smoothly without tearing the cake.
- Offset spatula – great for spreading frosting evenly and creating smooth cake sides.
- Cake turntable (optional) – really handy for frosting and decorating the cake smoothly.
- Piping bag with star tip – perfect for making pretty buttercream swirls on top.
- Cooling racks – let the cake cool completely to avoid melting your frosting.
Flavor Variations & Add-Ins
- Add lemon zest to the batter for a fresh citrus twist that brightens the vanilla flavor.
- Mix in shredded coconut or chopped nuts to the cake layers for a bit of texture and winter warmth.
- Swap vanilla with almond or orange extract for a unique flavor that pairs well with snowflake decor.
- Fold fresh or frozen raspberries into the batter to add a burst of tartness and pretty pink spots inside.
Winter Vanilla Snowflake Cake
Ingredients You’ll Need:
For the Vanilla Cake:
- 3 1/4 cups (390 g) all-purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (230 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 1 tbsp pure vanilla extract
- 1 1/4 cups (300 ml) whole milk, room temperature
- 1/4 cup (60 ml) sour cream or buttermilk
For the Vanilla Buttercream Frosting:
- 1 1/2 cups (340 g) unsalted butter, softened
- 5 cups (600 g) powdered sugar, sifted
- 2 tsp pure vanilla extract
- 2-4 tbsp heavy cream or milk
- Pinch of salt
For Decoration:
- White fondant or royal icing snowflake decorations
- White sugar pearls or edible glitter (optional)
- Freeze-dried raspberry powder or finely crushed freeze-dried raspberries for dusting (optional)
- Powdered sugar for dusting
How Much Time Will You Need?
This cake takes about 30 minutes to prepare batter and assemble, 25-30 minutes baking time per batch, about 1 hour cooling time, and 20-30 minutes chilling time after applying crumb coat. Plan for roughly 2.5 to 3 hours total including decorating. Chilling longer helps the frosting set nicely.
Step-by-Step Instructions:
1. Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour four 6-inch round cake pans or line with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, beat softened butter and sugar until fluffy, about 4-5 minutes. Add eggs one at a time, beating well after each. Mix in vanilla extract. Alternately add dry ingredients and milk mixture (milk mixed with sour cream or buttermilk), starting and ending with dry ingredients. Mix just until combined.
2. Bake the Cake Layers:
Divide batter evenly into prepared pans. Bake 25-30 minutes, until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to
Can I Use Frozen Cake Layers?
Yes! Wrap cooled cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before frosting and decorating for best results.
Can I Substitute Buttermilk for Sour Cream?
Absolutely. Use the same amount of buttermilk as sour cream. If you don’t have either, mix 1 tbsp lemon juice or white vinegar with 1 cup milk and let it sit for 5 minutes to make a quick substitute.
How Should I Store Leftover Cake?
Store the cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor and texture.
What Can I Use Instead of Fondant Snowflakes?
If you don’t have fondant or royal icing decorations, try dusting the cake with powdered sugar and edible glitter, or pipe snowflake shapes directly with buttercream for a simpler but festive look.
