Holiday Snowflake Cake Recipe

5 1 1
Holiday Snowflake Cake Recipe
Holiday Snowflake Cake Recipe photo by Taste of Home
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Holiday Snowflake Cake Recipe

Read Reviews
5 1 1
Publisher Photo
The coconut sprinkled on this old-fashioned fluffy white cake gives the impression of snow inside the house without the cold. It's a beautiful dessert that is a fitting end to a delicious winter meal. -Lynne Peterson, Salt Lake City, Utah
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Bake: 15 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Bake: 15 min. + chilling

Ingredients

  • 2 large eggs plus 4 large egg yolks
  • 1-1/2 cups sugar
  • 1 cup whole 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

Directions

In a large bowl, beat the eggs, egg yolks and sugar until light and fluffy, about 5 minutes. In a small saucepan, heat milk and butter until butter melts. Combine flour and baking powder; add to egg mixture alternately with milk mixture. Beat until well mixed. Add vanilla. Fold in nuts if desired.
Pour into three greased 9-in. round baking pans. Bake at 350° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
For frosting, in a saucepan, combine sugar and water. Bring to a boil; cook over medium-high heat until a thermometer reads 244° (firm-ball stage).
Meanwhile, beat egg whites and cream of tartar in a bowl on high speed until foamy. Slowly pour the hot sugar syrup over the egg whites while beating continuously. Continue beating on high until stiff glossy peaks form, about 7 minutes. Add vanilla; beat until frosting cools slightly and reaches desired consistency.
Place one cake layer on a serving plate; spread with 1/2 cup frosting. Sprinkle with 1/4 cup coconut. Repeat layers. Top with remaining cake layer. Frost top and sides of cakes with remaining frosting; sprinkle with remaining coconut. Refrigerate until serving. Yield: 12 servings.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Snowflake Cake in Taste of Home December/January 1995, p35

Nutritional Facts

1 piece: 376 calories, 12g fat (8g saturated fat), 97mg cholesterol, 195mg sodium, 62g carbohydrate (45g sugars, 1g fiber), 5g protein.

  • 2 large eggs plus 4 large egg yolks
  • 1-1/2 cups sugar
  • 1 cup whole 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
  1. In a large bowl, beat the eggs, egg yolks and sugar until light and fluffy, about 5 minutes. In a small saucepan, heat milk and butter until butter melts. Combine flour and baking powder; add to egg mixture alternately with milk mixture. Beat until well mixed. Add vanilla. Fold in nuts if desired.
  2. Pour into three greased 9-in. round baking pans. Bake at 350° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
  3. For frosting, in a saucepan, combine sugar and water. Bring to a boil; cook over medium-high heat until a thermometer reads 244° (firm-ball stage).
  4. Meanwhile, beat egg whites and cream of tartar in a bowl on high speed until foamy. Slowly pour the hot sugar syrup over the egg whites while beating continuously. Continue beating on high until stiff glossy peaks form, about 7 minutes. Add vanilla; beat until frosting cools slightly and reaches desired consistency.
  5. Place one cake layer on a serving plate; spread with 1/2 cup frosting. Sprinkle with 1/4 cup coconut. Repeat layers. Top with remaining cake layer. Frost top and sides of cakes with remaining frosting; sprinkle with remaining coconut. Refrigerate until serving. Yield: 12 servings.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Snowflake Cake in Taste of Home December/January 1995, p35

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suefalk User ID: 6736080 258903
Reviewed Dec. 31, 2016

"Moist, and delicious! I traded out the nuts for 1/2 cup coconut."

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