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Snowflake Swirl Cake

Snowflake Swirl Cake: Deliciously Decadent & Unforgivable

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  • Author: Sophie Collins
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Create a stunning Snowflake Swirl Cake with layers of peppermint-infused cake, Italian buttercream, and delicate candy melt snowflakes.

Ingredients

Scale
  • FOR THE CAKE:
  • 1 2/3 cups all-purpose flour
  • 1 cup sugar
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 cup unsalted butter, room temperature
  • 3 egg whites
  • 3 teaspoons vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 1 teaspoon peppermint extract
  • FOR THE ITALIAN BUTTERCREAM:
  • 4 large eggs
  • 1 1/3 cup sugar
  • Pinch of kosher salt
  • 16 oz unsalted butter, cut into 1-inch pieces
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • Blue food coloring
  • FOR THE BUTTERCREAM:
  • 1 lb confectioner’s sugar
  • 1 cup unsalted butter, room temperature
  • 3 tablespoons heavy whipping cream
  • 3 teaspoons vanilla extract
  • Red food coloring
  • FOR THE SNOWFLAKES:
  • ⅔ cup candy melts
  • Parchment paper

Instructions

  1. FOR THE CAKE: Preheat oven to 350 degrees F.
  2. Butter and paper three 6-inch cake pans.
  3. Sift and mix dry ingredients in a large bowl.
  4. Beat the wet ingredients together in a medium bowl.
  5. Add wet to dry ingredients and mix until combined.
  6. Divide the mixture evenly into the cake pans.
  7. Bake for about 30 minutes until the centers are springy to the touch.
  8. Let cool completely.
  9. FOR THE ITALIAN BUTTERCREAM: Beat the egg whites, salt, and cream of tartar. Slowly add in 1/3 cup of sugar and continue beating until soft peaks form. In a saucepan, add the remaining sugar and 1/3 cup water. Stir until sugar melts and becomes clear. Maintain at medium-high heat until temperature reads 235-240F.
  10. Drizzle the sugar into the mixer immediately. Run mixer until meringue is cool/tepid. Add room temperature butter into running mixer one tablespoon piece at a time.
  11. Add the vanilla. Beat until butter is combined and mixture has reached a silky consistency.
  12. Create a gradient by adding different amounts of blue food coloring to remaining buttercream batches. Transfer each color to its own piping bag. Pipe the ombre color and smooth with an offset spatula.
  13. FOR THE BUTTERCREAM: Whip the butter for about 5 minutes using a paddle attachment.
  14. Beat in the confectioner’s sugar slowly.
  15. Add the cream and vanilla. Beat until you have an even, fluffy consistency.
  16. Transfer a white batch to a piping bag. Add red food coloring to another batch and transfer to a piping bag. Snip off the tips of both and add to a larger piping bag. Pipe a spiral between each layer.
  17. Pipe and smooth a crumb coat with excess.
  18. FOR THE SNOWFLAKES: Melt candy melts in the microwave.
  19. Transfer to a piping bag and snip off the tip.
  20. Pipe snowflakes onto a piece of parchment paper.
  21. FOR THE ASSEMBLY: Pipe the red and white buttercream between each cake layer.
  22. Pipe white, then blue buttercream, lightest to darkest starting from the bottom.
  23. Smooth with an offset spatula.
  24. Add snowflakes.

Notes

  • Use cake strips for even baking.
  • Ensure butter is at room temperature for best results.
  • Cool meringue before adding butter.

Nutrition

  • Serving Size: 1 slice
  • Calories: 650
  • Sugar: 70g
  • Sodium: 150mg
  • Fat: 35g
  • Saturated Fat: 22g
  • Unsaturated Fat: 10g
  • Trans Fat: 1g
  • Carbohydrates: 80g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 100mg

Find it online: https://fambake.com/snowflake-swirl-cake/