Snowflake cake is made with light & fluffy semi-homemade vanilla cake filled with creamy vanilla buttercream and white chocolate snowflakes.
Preheat oven to 350 °F. Spray three 6-inch round cake pans with non-stick spray, line the bottom of each pan with parchment paper and spray again. Set aside.
In a medium-size bowl, whisk and stir together the cake mix, all-purpose flour, and salt. Set aside.
In the stand mixer bowl fitted with a paddle attachment, beat the butter, oil, and sugar on medium-high for 5 minutes.
Add eggs, one at a time to the stand mixer bowl and beat on medium until well incorporated.
Turn the mixer on low and add half of the flour mixture to the butter mixture until fully incorporated.
Add the vanilla and milk and beat on low until incorporated. Scrape down the sides of the bowl. Finish by adding the remaining flour mixture and mix on medium for another 30 seconds.
Evenly distribute the cake batter among the three cake pans and bake for about 30-35 minutes or until a toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs.
Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks to cool completely. Wrap cakes in plastic wrap and place into the freezer to chill for 30 minutes.
In the stand mixer bowl fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.
Turn the mixer to low and gradually add the powdered sugar, followed by the cream, salt, and vanilla extract. Mix until combined. Mix until incorporated completely. Scrape down sides of the bowl.
Turn the mixer to medium-high and beat the frosting for about 5 minutes until light and fluffy. Turn the mixer on low and mix for 2 minutes to push out any air bubbles.
Divide the buttercream in half and set aside one half. With the remaining half, divide the buttercream into 3 equal parts. Color each bowl of buttercream with sky blue gel food color, make one light blue, one medium blue and one dark blue.
In a medium bowl, melt the white chocolate and coconut oil in the microwave for 1-2 minutes or until fully melted.
Pour the melted chocolate into a piping bag and cut a small hole on the bottom of the piping bag.
Place a piece of parchment paper onto a baking sheet. Pipe out 24-36 snowflakes of various sizes. Sprinkle white sanding sugar and edible glitter before the chocolate sets.
Set aside to dry for 30-45 minutes.
Remove the cake layers from the freezer and unwrap the cake layers. Next, use a serrated knife to cut off the dome of the cakes to make the layers flat and even.
Add a small amount of buttercream onto the center of the cake board. Layer one vanilla cake, cut side up onto cake board. Pipe a ring of dark blue buttercream in the center of the cake, followed by rings of medium blue buttercream and light blue buttercream. Use an offset spatula to smooth the buttercream layer.
Place another cake layer cut side down over the top. Repeat the process for another layer — Crumb coat with ivory vanilla buttercream and freeze for 30 minutes.
Then add a thick layer of dark blue buttercream on the bottom, add a thicker layer of medium blue buttercream in the middle and add a thick layer of light blue buttercream above the previous color. Smooth the sides out using a cake scraper, creating an ombre effect.
Use an offset spatula to fill in any gaps with more buttercream. Then use a cake scraper to smooth out the sides of the cake. Use the offset spatula to make the top edges sharp and smooth.
Add a thick layer of white buttercream on top of the cake.
Next, add 1 cup of white buttercream to a piping bag with a #806 round piping tip — pipe 10-12 round dollops on top of the cake.
Place the cake onto a baking sheet with edges and add white sanding sugar on the sides and sprinkle on top of the cake.
Carefully add the white chocolate snowflakes around the cake. Serve the cake at room temperature and enjoy!