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Vanilla Snowflake Cake

Vanilla Snowflake Cake recipe
photo by:kraft
This elegant Vanilla Snowflake Cake is simpler than it looks and even more delicious than you'd imagine, thanks to a surprise cream filling.
45 min
2 hr 15 min
16 servings
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Although the snowflakes are very pretty, I agree with another reviewer that it's easier to just pipe them on. The best part of this cake for me is the frosting and the jam in the middle. I will use both on other cakes. A tip for those who complain the layers slide: use toothpicks! My mother and grandmother never made a layer cake without toothpicks.
This recipe was excellent the cake and frosting were absolutely delicious and easy to make. The white chocolate snowflakes added amazing detail and made the cake look so impressing. I've now taken the technic to add some flair to the red velvet cupcakes recipe I've done from this site. Adding initials, designs, etc in white chocolate to the tops of each cupcake. Excellent idea!
I made this over the holidays. It looked great on my cake stand! I didn't have any trouble with the frosting, but I kept the finished cake in a really cold fridge. The cake would be even better to split the layers making a four layer cake, and then spread the jam between all the layers.
My mom made this for dessert for Christmas, it came out so great, I've posted two pictures of it. She said the snowflakes were harder than the recipe said and she used her cake decorating kit instead of the bag, but it was so moist and yummy the family gobbled it up! Definitely a winner!
I admit I am not a great cook. :( This cake was so pretty though that I had to try. I make it for Christmas Eve dinner. It came out so pretty! I drizzled the white chocolate onto parchment paper and then froze it for a few hours. It was super easy to slide them off the paper and onto the cake. Everyone loved this cake, including my Dad and husband!!! They never like anything. If I can do it......anyone can.
I made this as a 3- layer cake instead of two (used additional cake mix), so the height was more pro looking. The cake came out pretty good with added pudding mix. Frosting was delicious. Raspberry preserve was not enough and I think it should be like 1/3 cup per layer. Snowflakes came out very pretty, but it was an hassle to transfer them on the cake. If I make it next time, I'd just pipe it on the cake.
I made this recipe for a Christmas dinner celebration using the suggestion of substituting butter pecan cake mix and nutella instead of raspberry. The snowflakes were a total disaster so I omitted those. It was very tasty, but you must keep this cake refrigerated until ready to serve and re-refrigerate after serving or the icing starts to slide around. It was very light and tasty and everyone enjoyed it but I was disappointed that the snowflakes were not as easy to make as the recipe promised.
would love 2 try it.
I made this for a contest so I did not eat it, but all the ingredients definitley make me think this cake would be delicious, I will make it again for a party next week. It looked pretty enough, but my snowflakes broke while moving them to the cake.
Fabulous!! Everyone absolutely loved it at our Christmas Dinner. I used a Butter Pecan cakemix and nutella in place of the jam. I did have trouble making the snowflakes but used the melted chocolate to "cement" the cake together so it didn't slide as some people experienced. (Mix melted chocolate into one can prepared icing and add 1/4 cup icing sugar. Ice the cake and refrigerate. Refrigerate remaining pudding/coolwhip icing separately until just prior to serving -- otherwise the coolwhip pudding icing starts to separate from the "white chocolate icing" giving a "crackle" effect. I then decorated the cake with store bought snowflakes and blue sugar crystals). I'm still going to practice those snowflakes until I get it right for the next time!!
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