This snowflake cake–a standard at our house every Christmas–never fails to impress. The snowflakes, made of white chocolate and bejeweled with dragées (a fancy name for little silver candies) drift across the cake delighting the kids. If you’re not particularly good with a piping bag, fear not. There are other ways to make this cake special and while keeping it wintry. Consider topping it with a few trees made from green gumdrops and a trio of marshmallow snowmen. Simply thread the candies and marshmallows on toothpicks, and stick then in the cake. Instant Christmas magic.–David Leite
LC You Say Buttercream, We Say Buttahcream Note
This easy, silken frosting is made mostly from butter and, as a consequence, is aptly known as buttercream. In her book Holiday Baking, author Sara Perry strongly encourages us to rely on “a European-style, high-fat butter, such as Plugra (82% fat), Land 0’Lakes Ultra Creamy (83% fat), or another artisan-style organic butter with a fat content above the normal 80 percent. The added fat carries more of the vanilla flavoring to the mouth and contributes to a silkier texture.” We fully support what Perry suggests. Our only quibble? It really seems, given its indulgent nature, much more like “buttahcream” than “buttercream.”
Special Equipment: Two 9-inch cake pans with sides that are 2 inches deep
- Quick Glance
- 40 M
- 1 H, 15 M
- Serves 12 to 14
- For the snowflake cake
- 3 cups cake flour, plus more for the pans
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 14 tablespoons (7 ounces) unsalted butter, at room temperature, plus more for the pans
- 2 1/2 cups granulated sugar
- 3 large eggs, separated while cold, at room temperature
- 1 tablespoon vanilla extract
- 2 cups buttermilk
- For the snowflakes
- 6 ounces white chocolate, roughly chopped
- Silver dragées for decorating
- For the buttercream frosting
- 2 sticks (8 ounces) unsalted butter, preferable a high-fat European style butter, at room temperature
- 1 pound sifted confectioners' sugar
- 1 tablespoon vanilla extract
- 1 tablespoon milk or half-and-half
- Pinch of salt
- Make the snowflake cake
- 1. Position a rack in the middle of the oven and crank up the heat to 350°F (175°C). Carefully butter and flour two 9-inch cake pans with sides that are 2 inches deep. Line the bottom of each pan with waxed or parchment paper cut to fit. Butter and flour the parchment paper and tap out the excess.
- 2. Whisk together the cake flour, baking soda, and salt in a medium bowl and set aside.
- 3. Beat the butter in a stand mixer on medium speed until smooth and creamy, about 30 seconds. Pour in the sugar and continue beating until the mixture is light and nearly white, about 5 minutes. (Don’t skimp on this step.) Add the egg yolks, 1 at a time, and beat until fully incorporated, scraping down the sides and bottom of the bowl as necessary. Drizzle in the vanilla and whir until blended. Spoon in the cake flour mixture, alternating with the buttermilk, in several additions, starting and ending with the flour, and beat until smooth and just blended.
- 4. In another bowl using a hand whisk or hand-held mixer, whip the egg whites just until they form stiff peaks. Gently fold 1/3 of the whites into the batter with a spatula to lighten it. Fold in the remaining egg whites just until incorporated and no white streaks remain. Be mindful not to over mix.
- 5. Divide the cake batter between the prepared pans, spreading and smoothing the batter with a spatula. Bake just until the cakes begin to pull away from the sides of the pans and a toothpick inserted in the center comes out clean, about 35 to 45 minutes.
- 6. Transfer the pan to a rack and let the cakes cool in their pans for 10 minutes. Run a thin knife around the edge of each cake and invert them onto wire racks. Let the cakes cool completely before carefully peeling off the parchment paper.
- Make the snowflakes
- 7. Meanwhile, line a cookie sheet with foil. Drop the chocolate chunks into a resealable plastic bag and immerse the bag in hot water until the chocolate melts. Dry the bag carefully, then snip off the tip of a corner of the bag. Working quickly, pipe as many 2-inch snowflakes onto the foil as possible. Dot the points with silver dragées. Slide the pan of snowflakes in the freezer until the cake is ready to decorate.
- Make the buttercream frosting
- 8. Beat the butter, sugar, vanilla, milk, and salt in a stand mixer set on low speed, just until combined. Slowly increase the speed to medium-high, scraping down the sides and bottom of the bowl as necessary, and beat until light and creamy, about 1 1/2 minutes.
- Assemble the snowflake cake
- 9. Place a dollop of buttercream frosting in the middle of a platter to secure the cake. Place the bottom layer of the cake on the platter, top side down. Using a narrow metal spatula, spread 1/3 of the remaining frosting over the top of the cake layer. Place the remaining cake layer on top and spread the rest of the frosting over the top and sides of the cake. Remove the snowflakes from the freezer and gently peel them off the foil. Cover the top and sides of the cake with snowflakes. (Be careful as these flakes are fragile. That said, don’t worry if some of the tips break or chip; just press them back onto the cake.)
- 10. Set the cake in the fridge for about an hour to set the frosting. If you’re serving the cake the same day it’s made, keep it at cool room temperature after chilling. To slice the cake, use a sharp, thin-bladed knife and dip the blade into hot water in between cuts to prevent the frosting from sticking.