Vanilla Snowflake Cake Recipe -
Vanilla Snowflake Cake Recipe
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Vanilla Snowflake Cake

Recipe by  

"White chocolate snowflakes decorate this layer cake frosted with creamy white frosting for a stunning winter wonderland dessert."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    45 mins

    2 hrs 15 mins


  1. Heat oven to 350 degrees F.
  2. Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, blending 1 pkg. dry pudding mix into batter before pouring into prepared pans. Cool cakes in pans 10 min.; invert onto wire racks. Gently remove pans; cool cakes completely.
  3. Meanwhile, draw 3 or 4 snowflake shapes on paper, ranging in size from 1 to 3 inches in diameter. Place on tray; cover with waxed paper. Melt chocolate as directed on package; cool 5 min. Spoon into small resealable plastic bag; cut small corner off bottom of bag. Trace over snowflake patterns with chocolate, rearranging patterns as needed to make a total of 35 chocolate snowflakes. Freeze 10 min. or until chocolate is firm. Carefully transfer snowflakes to plate; refrigerate until ready to use.
  4. Beat remaining dry pudding mix, sugar and milk in large bowl with whisk 2 min. Stir in Cool Whip. Place 1 cake layer on plate; spread with jam, then 1/3 of the pudding mixture. Cover with remaining cake layer. Frost top and side of cake with remaining pudding mixture. Decorate with chocolate snowflakes. Keep refrigerated.
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  • Kraft Kitchen Tips:
  • Hidden-Chocolate Snowflake Cake: Prepare using a chocolate cake mix and substituting 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding for the dry vanilla pudding mix added to the cake batter.

Reviews More Reviews

Feb 28, 2011

The idea of this recipe is great! I've tried several different versions and found that people liked it more when I used white cake instead of yellow. I used vanilla pudding and added some white chocolate chips to the mix. It just gives a hint of white chocolate in the cake without over sweetening it. The snowflakes were too time consuming for me so I melt the white chocolate in a glass bowl. Let it cool and harden. After I frost the cake I take a metal spoon and chip the white chocolate off in flakes and sprinkle all over cake. It looks just as pretty and is actually easier to cut the cake and eat it! Thanks for the recipe!

Dec 21, 2010

This cake tastes amazing! Who would have thought by putting pudding in the mix would make it so moist! The only thing that I had a problem with was the snowflakes. It started out horrible! Chocolate was everywhere because I didnt let it cool for 5 minutes so when you make this cake..LET THE CHOCOLATE COOL! lol Also dont make skinny snowflakes!! They are to fragile to move..all of mine broke! Other then the rough start to the snowflakes this is a really easy cake to make and looks beautiful and tastes even better then it looks!


7 Ratings

Dec 27, 2010

Icing was very, very unstable. Not sure what i did wrong, but followed directions perfectly. Kept adding icing sugar, and still icing was way too runny. Snowflakes were easy to make but difficult to get off waxed paper. Unfortunately i could not take to my mom's for Christmas dinner! If you are going to make this, do it ahead of time.

Apr 18, 2011

I love this cake. It is easy to prepare and impressive on its presentation. I have made the snowflakes, made hearts for valentines day, clovers for St patrick's day etc. Your imagination is the limit. I use lots of jam for the center . Try it you'll love it!

Oct 01, 2011

This is the best! I usually substitute sugar free pudding mix, and I use cheesecake pudding mix in the cake and lemon pudding mix in the frosting.I have also added 8oz of softened cream cheese in the frosting to make it a little stiffer. This flavor combination is wonderful with rasberry perserves between the layers!! I also use "Ideal" low calorie, substitute confectioners sugar in the frosting. You can't taste the difference at all! And it saves on using so much sugar.


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  • Calories
  • 311 kcal
  • 16%
  • Carbohydrates
  • 52.8 g
  • 17%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 9.5 g
  • 15%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 405 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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