Description
Snow Cake is a delightful American dessert that features light and fluffy layers of white coconut cake frosted with whipped vanilla buttercream and coated in shredded coconut to create a snowy, winter-inspired appearance. This festive cake combines the subtle flavors of vanilla and almond extracts with a moist texture, making it perfect for holiday gatherings or any special occasion.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large egg whites, at room temperature
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup whole milk
Toppings and Frosting
- 2 cups sweetened shredded coconut
- 2 cups whipped vanilla frosting or buttercream
- 1/2 cup powdered sugar for dusting
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cake layers do not stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside to be incorporated later.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which takes about 3 to 5 minutes.
- Add Egg Whites: Add the egg whites one at a time to the butter and sugar mixture, beating well after each addition to maintain a smooth texture and incorporate air.
- Add Extracts: Mix in the vanilla extract and almond extract to infuse the batter with aromatic flavors.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and the milk to the butter mixture in three additions, beginning and ending with the dry ingredients. Mix until the batter is smooth and well combined.
- Divide and Bake: Evenly divide the batter between the two prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Remove the cake layers from the oven and let them cool completely in the pans. Once cooled, run a knife around the edges and release them from the pans onto wire racks.
- Assemble and Frost: Place one cake layer on a serving plate and spread a generous amount of whipped vanilla frosting or buttercream evenly over the top. Carefully place the second cake layer on top, then frost the top and sides of the entire cake.
- Add Coconut and Finish: Gently press the sweetened shredded coconut all over the frosted cake to create a snowy appearance. Lightly dust the top of the cake with powdered sugar before serving to enhance the snowy effect.
Notes
- For a brighter white cake, use clear vanilla extract.
- Toasted coconut can add a slightly nutty flavor, but traditional snow cake uses plain white coconut for the classic snowy look.
- Store the cake covered at room temperature for up to two days, or refrigerate for up to five days to maintain freshness.
