Winter ONEderland Birthday Cake
Planning a winter birthday celebration? This Winter Wonderland Birthday Cake has a vanilla cake base covered in a coconut cream frosting, and decorated to look like a snowman! This cake has a moist and fluffy crumb, with simple steps for decoration! I've also shared some tips and tricks on how to create a magical Winter Onederland Birthday party!
Servings: 18
Calories: 260kcal
Ingredients
Cake
- 2¾ cups all-purpose flour
- ¾ cup caster sugar
- 3 tsp baking powder
- ¾ tsp baking soda
- pinch salt
- ½ cup vegetable oil
- 1½ tsp vanilla extract
- 2 cups buttermilk
Icing
- 2 cans coconut cream refrigerate overnight
- 2 tsp vanilla extract
- 1 tbsp powdered sugar
- brown food coloring
- pink food coloring
- orange food coloring
Instructions
- Preheat the oven to 350 F/180 C. Line two 6 inch round cake tins with parchment paper.
- Whisk together the flour, sugar, baking powder, baking soda and salt.
- In a separate bowl mix together the oil, vanilla extract and buttermilk. Pour the buttermilk mixture into the flour mixture and stir until combined. Make sure to not overmix it.
- Divide the batter between the prepared cake tins.
- Bake for 30-45 minutes or until an inserted skewer comes out clean. Remove and allow to cool completely before decorating.
- When cakes have chilled completely, level off the top of each cake.
- Place the chilled thick coconut cream (discard any coconut water), vanilla and sugar into a mixing bowl and whip with a stand mixer, or electric hand mixer, until thick and fluffy.
- Separate the icing in half. One half will remain white while the remaining icing will be separated into 1 medium bowl and 2 smaller bowls. Colour each bowl with food colouring making sure you have a large amount coloured in pink.
- Start by adding a layer of white icing as the cake filling, to one layer of cake. Smooth into an even layer. Top with the other cake layer. Cover the cake in remaining white icing, smoothing all over. Note: Leave a small amount or white icing to use to decorate the snowman's hat.
- Using the pink icing, pipe around the base of the cake. Next pipe the snowman’s hat and small flowers around the side of the cake.
- Next pipe the eyes and mouth with the brown icing. Add a “carrot” nose and finish off any final details.
- Store in the fridge for 2 hours before serving.
Notes
Tips for Making Winter Wonderland Birthday Cake
- Vegan option - Substitute the buttermilk with 1¾ cups soy milk and 1½ tbsp vinegar. Mix the soy milk and vinegar together in a small bowl and allow to sit for 5 minutes to curdle before using.
- Gluten-free option - Substitute with 1:1 gluten-free baking flour.
- Ensure coconut cream has had at least 24 hours in the fridge to set firm before whipping.
- Using a piping bag and correct piping nozzles for piping the details on the cake is important to a clean finish. I used a Wilton piping tip #10 for the eyes, nose, mouth, and flowers around the side of the cake. I also used a Wilton Basketweave Piping Tip #47 to decorate the base of the cake and the snowman's hat. To make the decoration on the hat I used a Wilton piping tip #30.
Nutrition
Serving: 1slice | Calories: 260kcal | Carbohydrates: 28g | Protein: 4g | Fat: 15g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 76mg | Potassium: 260mg | Fiber: 1g | Sugar: 10g