Snowy White Cake 1960
Step back in time with the nostalgic charm of the "Snowy White Cake 1960," a classic dessert that’s as timeless as it is elegant. This light and fluffy cake is the epitome of celebration, featuring tender layers made with cake flour, egg whites, and real vanilla extract, creating a melt-in-your-mouth texture. The velvety cream cheese frosting, whipped to perfection with powdered sugar and heavy cream, lends just the right balance of sweetness and tang. Perfect for birthdays, weddings, or holiday gatherings, this vintage-inspired recipe is as versatile as it is beautiful. Garnish with coconut flakes for a whimsical snowy appearance, and let every bite transport you to simpler, sweeter times. Whether you’re honoring tradition or creating a new memory, this cake is destined to impress.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2.5 cups Cake flour
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter (softened)
- 1.75 cups Granulated sugar
- 4 large Egg whites
- 2 teaspoons Pure vanilla extract
- 1 cup Whole milk
- 3 cups Powdered sugar
- 8 ounces Cream cheese (softened)
- 0.5 cups Heavy whipping cream
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
Gradually add the egg whites, one at a time, beating well after each addition. Stir in the vanilla extract.
Alternately add the dry ingredients and whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in their pans for 10 minutes, then turn them out onto a wire rack to cool completely.
While the cakes cool, make the frosting. In a large bowl, beat the cream cheese and powdered sugar together until smooth. Gradually add the heavy whipping cream and continue beating until the frosting is light and fluffy.
To assemble, place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting over the top.
Place the second cake layer on top and spread frosting over the top and sides. Smooth out the frosting with a spatula for an even finish.
Decorate as desired (e.g., with coconut flakes for a rustic snowy effect) and refrigerate for 1 hour before serving for best results.
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 14.1 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 309 mg | 13% | |
| Total Carbohydrate | 81.5 g | 30% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 61.0 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 50 mg | 4% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 99 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
