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Holiday Snowflake Cake Recipe

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3.9 from 14 reviews

This Holiday Snowflake Cake is a delightful layered dessert featuring a tender buttery cake with a fluffy, glossy meringue frosting and a festive coconut topping. Perfect for holiday gatherings, this cake combines soft cake layers with a sweet, light frosting that resembles snow-covered holiday treats.

Ingredients

Cake:

  • 2 large eggs, room temperature
  • 4 large egg yolks, room temperature
  • 1-1/2 cups sugar
  • 1 cup 2% milk
  • 1/2 cup butter, cubed
  • 2-1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped nuts (optional)

Frosting:

  • 1-3/4 cups sugar
  • 1/2 cup water
  • 4 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 2 cups sweetened shredded coconut

Instructions

  1. Prepare the cake batter: In a large bowl, beat 2 large eggs, 4 large egg yolks, and 1½ cups sugar until the mixture is light and fluffy, approximately 5 minutes. In a small saucepan, heat 1 cup milk and ½ cup cubed butter until the butter has completely melted. In another bowl, combine 2½ cups all-purpose flour with 1 tablespoon baking powder.
  2. Combine ingredients: Alternately add the flour mixture and the warm milk-butter mixture to the egg and sugar mixture, beating until well blended. Stir in 1 teaspoon vanilla extract and fold in ½ cup chopped nuts if desired, incorporating them evenly.
  3. Bake the cake layers: Divide the batter evenly into three greased 9-inch round baking pans. Bake in a preheated oven at 350°F (175°C) for 15-18 minutes or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
  4. Prepare sugar syrup for frosting: In a saucepan, combine 1¾ cups sugar and ½ cup water. Bring to a boil over medium-high heat and cook until a candy thermometer reads 244°F (firm-ball stage), indicating the syrup is ready for the meringue.
  5. Make the meringue frosting: While the syrup is cooking, beat 4 large egg whites with ½ teaspoon cream of tartar on high speed until foamy. Slowly pour the hot sugar syrup into the egg whites while continuously beating at high speed. Continue beating for about 7 minutes until the frosting forms stiff, glossy peaks. Add 1 teaspoon vanilla extract and beat until the frosting cools slightly and reaches a spreadable consistency.
  6. Assemble the cake: Place one cake layer on a serving plate. Spread approximately ¾ cup of frosting evenly over the layer. Sprinkle with ¼ cup sweetened shredded coconut. Repeat this layering process with the second cake layer, frosting, and coconut. Top with the final cake layer.
  7. Finish with frosting and coconut: Cover the top and sides of the assembled cake with the remaining frosting. Sprinkle the remaining shredded coconut all over the frosted cake to complete the snowflake effect.

Notes

  • Use room temperature eggs for better mixing and volume.
  • Make sure to monitor the sugar syrup temperature carefully to achieve the perfect firm-ball stage for the meringue frosting.
  • For a nut-free version, simply omit the chopped nuts.
  • The cake layers should be fully cooled before frosting to prevent melting.
  • Sweetened shredded coconut adds a festive snow-like appearance but can be toasted slightly for added flavor if desired.

Find it online: https://cookedbysarah.com/holiday-snowflake-cake-recipe/