A delightful cake made with cake flour, buttermilk, unsalted butter, and vanilla extract, topped with a creamy frosting.
Every year, my family gathers for a special celebration – my grandmother’s birthday. It’s a tradition that everyone eagerly anticipates, not just for the joy of seeing her beaming smile, but also for the cake that has become a hallmark of the event. This “Snowy Bliss Cake” is a nostalgic tribute to those cherished moments. I remember the first time I attempted to recreate this cake; I was a bundle of nerves, hoping to capture the essence of my grandmother’s beloved recipe. The aroma of vanilla and buttermilk filled the kitchen, and as I carefully layered the frosting, I could almost hear her encouraging words. The result was a beautifully moist and fluffy cake, reminiscent of snowy peaks, bringing back a flood of warm memories with each bite. This cake is more than just a dessert; it’s a piece of family history and a symbol of love that transcends generations.
What makes this Snowy Bliss Cake special ?
The “Snowy Bliss Cake” stands out for several reasons. First, it offers an exquisite balance of flavors, primarily featuring vanilla and buttermilk, which create a simple yet unforgettable taste. The cake’s texture is remarkably light and velvety, thanks to the careful blending of ingredients and the unique method of incorporating buttermilk and oil at different stages. Additionally, the frosting is a standout feature, combining the rich creaminess of butter with the subtle sweetness of almond and vanilla extracts, resulting in a smooth and luxurious finish. Finally, the cake’s versatile nature allows it to be dressed up with various garnishes, making it suitable for any celebratory occasion.
What do you need to make this Snowy Bliss Cake special:
Creating the perfect “Snowy Bliss Cake” requires attention to detail and quality ingredients. Here are some insights into the key components:
Cake Flour: Provides a finer, softer texture than all-purpose flour, essential for achieving the cake’s signature velvety crumb.
Buttermilk: Adds a tangy flavor and tenderizes the cake, ensuring it remains moist.
Unsalted Butter: Allows for better control of the salt content in the recipe, contributing to a pure, rich flavor.
Vanilla Extract: Enhances the overall taste, giving the cake its classic, sweet aroma.
Almond Extract: In the frosting, it adds a subtle, nutty undertone that complements the vanilla.
Pro Tip: Ensure all your ingredients are at room temperature before starting. This helps them blend more smoothly, resulting in a better texture for both the cake and the frosting.
Steps to make this Snowy Bliss Cake
Baking the “Snowy Bliss Cake” is a rewarding process that requires patience and precision. Here’s how to do it:
Preparing the Cake: Preheat your oven to 335˚F and prepare two 8-inch cake pans by greasing and lining them with parchment paper. This step ensures your cakes come out cleanly and maintain their shape.
In an electric mixer, combine the dry ingredients: cake flour, sugar, salt, baking powder, and baking soda. This dry mixture forms the base of your cake batter, ensuring an even distribution of leavening agents.
In a separate bowl, whisk together the egg whites, 3/4 cup of buttermilk, 1/4 cup of oil, and vanilla extract. This wet mixture will be incorporated into the dry ingredients in stages.
With the mixer running on low, add the softened butter to the dry ingredients. Mix until you achieve a crumbly texture, which should take about a minute.
Next, combine the remaining buttermilk and oil in a separate bowl. Gradually add this to the flour mixture, beating for a full 2 minutes to ensure the batter is smooth and well-aerated.
Finally, add the egg white mixture in three parts, mixing well after each addition. This step ensures the batter is light and fluffy.
Pour the batter evenly into the prepared pans. Tap the pans gently on the counter to remove any air bubbles and ensure even baking. Bake for 35-40 minutes or until a knife inserted into the center comes out clean.
Once baked, let the cakes cool in the pans for 10 minutes. This initial cooling helps the cakes set, making them easier to handle. Afterward, run a knife around the edges and turn the cakes out onto a wire rack to cool completely.
Making the Frosting and Assembling the Cake: Start by preparing the frosting base. In a small saucepan, combine the flour and sugar. Cook over medium heat for about 2 minutes to cook off the raw flour taste.
Gradually add the milk, increasing the heat to medium-high. Stir continuously until the mixture thickens to a pudding-like consistency. This process should take about 2 minutes. Remove from heat and allow it to cool completely.
Using a clean electric mixer, cream the room-temperature butter for about a minute until light and fluffy. Add the cooled milk mixture one spoonful at a time, beating well between each addition.
Incorporate the vanilla and almond extracts, along with the salt. Continue whipping until the frosting is smooth and creamy, ensuring no lumps remain.
To assemble, level the tops of the cooled cakes if necessary. Place one layer on your serving dish and spread a generous amount of frosting on top. This layer will act as the filling, adding moisture and flavor to each bite.
Place the second cake layer on top and apply a thin coat of frosting over the entire cake to seal in the crumbs. This crumb coat ensures a smooth final layer.
Use the remaining frosting to cover the top and sides of the cake. For a decorative touch, garnish with sprinkles, white chocolate shavings, or fresh berries. These garnishes add both visual appeal and complementary flavors.
Slice and serve the cake, enjoying the rich, velvety texture and delightful flavors of your “Snowy Bliss Cake.”
Snowy Bliss Cake
Ingredients
- For the Cake:
- 1 3/4 cups cake flour
- 1 1/2 cups plus 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 egg whites at room temperature
- 1 1/4 cups buttermilk at room temperature, divided
- 1/2 cup vegetable oil divided
- 1 1/2 teaspoons vanilla extract
- 12 tablespoons 1 1/2 sticks unsalted butter, softened
- For the Frosting:
- 1 3/4 cups granulated sugar
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 3 sticks unsalted butter at room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
Instructions
- For the Cake:
- Preheat the oven to 335°F (170°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a large mixing bowl, combine the cake flour, granulated sugar, salt, baking powder, and baking soda using an electric mixer on low speed until well blended.
- In a separate medium bowl, whisk together the egg whites, 3/4 cup of the buttermilk, 1/4 cup of the vegetable oil, and the vanilla extract until smooth.
- Gradually add the softened butter to the dry ingredients mixture, beating on low speed until the mixture resembles coarse crumbs.
- In another bowl, combine the remaining 1/2 cup buttermilk with the remaining 1/4 cup vegetable oil. Slowly pour this mixture into the flour mixture, mixing on medium speed for 2 minutes until the batter is smooth and fully combined.
- Add the egg white mixture to the batter in three separate additions, mixing well after each addition until the batter is light and fluffy.
- Divide the batter evenly between the prepared cake pans. Tap the pans gently on the countertop to release any air bubbles.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove the cakes from the oven and immediately tap the pans on a cutting board to help level the cakes.
- Allow the cakes to cool in the pans for 10 minutes. Then, run a knife around the edges and turn the cakes out onto a wire rack to cool completely. Chill the cakes in the refrigerator for at least 30 minutes before frosting.
- For the Frosting:
- In a small saucepan, whisk together the granulated sugar and all-purpose flour. Cook over medium heat for about 2 minutes to eliminate the raw flour taste.
- Gradually add the whole milk, increasing the heat to medium-high. Stir continuously until the mixture thickens to a pudding-like consistency, which should take about 2 minutes. Remove from heat and allow it to cool completely.
- In a clean mixing bowl, beat the room-temperature butter with an electric mixer for about 1 minute until light and fluffy.
- Gradually add the cooled milk mixture, one spoonful at a time, beating well after each addition.
- Incorporate the vanilla extract, almond extract, and salt. Continue whipping until the frosting is smooth and creamy, ensuring there are no lumps.
- Assembly:
- Level the tops of the cooled cakes if necessary. Place one cake layer on a serving dish and spread a generous amount of frosting on top.
- Place the second cake layer on top and apply a thin coat of frosting over the entire cake to seal in the crumbs.
- Use the remaining frosting to cover the top and sides of the cake. For a decorative touch, garnish with sprinkles, white chocolate shavings, or fresh berries if desired.
- Slice and serve the cake, enjoying the rich, velvety texture and delightful flavors of your "Snowy Bliss Cake."