If there’s one dessert that captures the essence of elegance and comfort all at once, it’s the Snowy Bavarian Bliss Cake. With its light, creamy layers, delicate vanilla flavor, and snowy-white appearance, this cake feels like a winter wonderland on a plate. Soft sponge layers are filled with velvety Bavarian cream and topped with a fluffy whipped frosting that melts in your mouth. It’s a show-stopping dessert for holidays, celebrations, or any time you want to bring a touch of sophistication to your table. I first made this cake during the holidays, and the way everyone gathered around for seconds told me it was a keeper.
Print
Snowy Bavarian Bliss Cake: A Luxurious Winter-Inspired Dessert You’ll Fall in Love With
- Total Time: 4 hrs 55 mins (including chilling)
- Yield: 10 servings
- Diet: Vegetarian
Description
Snowy Bavarian Bliss Cake is a luscious, creamy dessert layered with soft sponge cake and a light, velvety Bavarian cream, topped with a snowy dusting of coconut flakes or powdered sugar. It’s an elegant, melt-in-your-mouth treat perfect for holidays and special occasions.
Ingredients
- For the Sponge Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, separated
- 3/4 cup granulated sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- For the Bavarian Cream Filling:
- 1 tablespoon unflavored gelatin
- 1/4 cup cold water
- 1 1/2 cups milk
- 1/2 cup granulated sugar
- 3 large egg yolks
- 2 teaspoons cornstarch
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- For the Topping:
- 1 cup whipped cream (for frosting)
- 1/2 cup shredded coconut or powdered sugar (for the snowy finish)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Prepare the Sponge Cake: In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat egg yolks with sugar until pale and creamy. Add milk and vanilla, then gently fold in the dry ingredients.
- In a separate bowl, beat egg whites until stiff peaks form, then gently fold into the batter until combined. Divide batter between pans and bake for 20–22 minutes or until a toothpick inserted comes out clean. Let cool completely.
- Prepare the Bavarian Cream: Sprinkle gelatin over cold water and let stand for 5 minutes to bloom. In a saucepan, heat milk until steaming but not boiling. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth. Gradually pour in warm milk while whisking, then return to saucepan and cook over medium heat until thickened.
- Remove from heat, stir in vanilla, then add gelatin mixture and stir until dissolved. Let cool to room temperature. Whip heavy cream until soft peaks form and fold into the cooled custard mixture.
- Assemble the Cake: Place one cake layer on a serving plate. Spread Bavarian cream evenly over the layer, then top with the second cake layer. Frost the top and sides with whipped cream.
- Sprinkle shredded coconut or powdered sugar generously over the top to create a snowy finish.
- Refrigerate for at least 4 hours (or overnight) before serving for best texture.
Notes
- Chill the bowl and beaters before whipping cream for better volume.
- For a flavor twist, add a layer of raspberry or apricot jam between the cake and cream.
- Use toasted coconut if you prefer a slightly nutty contrast to the snowy look.
- Store covered in the refrigerator for up to 3 days.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking & Chilling
- Cuisine: European
Why You’ll Love This Recipe
This Snowy Bavarian Bliss Cake is a true masterpiece of texture and flavor. The light sponge layers provide the perfect base for the rich, silky Bavarian cream filling, while the whipped topping gives it that snowy, cloud-like finish. It’s sweet but not heavy, making it the perfect dessert after a hearty meal. The recipe looks impressive but is surprisingly easy to prepare with simple ingredients. You can make it ahead, chill it overnight, and serve it beautifully dusted with coconut or powdered sugar for that perfect “snowy” effect.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cake flour: Gives the cake its delicate, tender crumb and airy texture.
Baking powder: Helps the sponge rise lightly, ensuring it stays soft and fluffy.
Salt: Enhances the overall flavor and balances the sweetness.
Eggs: Essential for structure and richness. Separate the yolks and whites to create a light, airy sponge.
Granulated sugar: Sweetens the cake layers and helps stabilize the meringue-like batter.
Vanilla extract: Provides the signature warm, aromatic flavor that defines Bavarian-style desserts.
Whole milk: Adds richness and moisture to the batter, creating a soft texture.
Butter: Melted and cooled, it adds a hint of richness without weighing the cake down.
Gelatin: The key to that silky, set Bavarian cream texture. It gives the filling structure while keeping it light and airy.
Heavy cream: Used to create the luscious Bavarian cream and fluffy whipped topping.
Egg yolks (for the cream): Enrich the Bavarian filling, making it smooth and custard-like.
Sugar (for the cream): Sweetens the custard base and complements the vanilla notes.
Vanilla bean or vanilla extract: Deepens the flavor of the cream filling for that true European touch.
Shredded coconut or powdered sugar: Sprinkled on top for that snowy finish.
Directions
- Preheat the oven: Set to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Prepare the cake batter: In a bowl, whisk together flour, baking powder, and salt. In a separate large bowl, beat egg whites until soft peaks form, then gradually add sugar and continue beating until glossy. Add egg yolks one at a time, then gently fold in dry ingredients, alternating with milk and melted butter. Stir in vanilla extract.
- Bake the cakes: Divide the batter evenly between the pans and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on wire racks.
- Make the Bavarian cream: In a saucepan, heat milk and vanilla until just steaming. In a bowl, whisk egg yolks and sugar until pale. Gradually add hot milk to the yolks, whisking constantly. Return mixture to the pan and cook over low heat until slightly thickened. Remove from heat, add softened gelatin, and stir until dissolved. Let cool to room temperature. Fold in whipped cream gently until smooth and airy.
- Assemble the cake: Place one cake layer on a serving plate. Spread the Bavarian cream evenly over the top, then place the second cake layer over it. Chill for at least 4 hours (or overnight) to set.
- Prepare the topping: Whip remaining cream with a touch of sugar and vanilla until soft peaks form. Spread evenly over the chilled cake and sprinkle with shredded coconut or powdered sugar for that snowy effect.
- Serve: Slice and serve chilled for the ultimate creamy, melt-in-your-mouth experience.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Mixing bowls
- Electric mixer or whisk
- Saucepan
- Rubber spatula
- 8-inch round cake pans
- Offset spatula for spreading cream
- Fine sieve or sifter (for powdered sugar)
Servings and timing
This recipe serves 10–12 slices.
Prep time: 35 minutes
Cook time: 25 minutes
Chill time: 4–6 hours (or overnight)
Total time: About 5–6 hours
Storage/reheating
Store the cake covered in the refrigerator for up to 4 days. Keep it chilled until ready to serve to maintain the Bavarian cream’s texture. Avoid freezing, as the gelatin-based cream doesn’t thaw well. For best results, make the cake a day ahead and serve it cold for a perfectly set, creamy texture.
Variations and Customizations
Lemon Snow Cake – Add lemon zest and a splash of lemon juice to the Bavarian cream for a bright, citrusy twist.
Chocolate Bavarian Bliss – Fold melted white or milk chocolate into the cream for a decadent variation.
Berry Layer Cake – Add a layer of raspberries or strawberries between the cake and cream for a fruity surprise.
Almond Snow Cake – Replace vanilla with almond extract and sprinkle toasted almonds on top for a nutty contrast.
Coconut Dream Version – Mix shredded coconut into the cream for a more pronounced tropical flavor.
Mini Bavarian Cupcakes – Make individual portions using cupcake molds for elegant dessert cups.
Glazed Snow Cake – Drizzle with a light white chocolate glaze before adding the coconut topping.
Holiday Peppermint Twist – Add a hint of peppermint extract and garnish with crushed candy canes for a festive version.
Coffee Cream Version – Stir in a teaspoon of instant espresso powder for a subtle coffee undertone.
Berry Compote Topping – Serve each slice with a spoonful of warm berry compote for contrast and color.
FAQs
1. Can I make the Bavarian cream ahead of time?
Yes, you can prepare it up to a day in advance. Keep it chilled until ready to use.
2. What’s the best way to ensure a light sponge?
Gently fold in the dry ingredients and whipped egg whites—overmixing can deflate the batter.
3. Can I use boxed cake mix?
Yes, a simple vanilla or white cake mix works fine if you’re short on time.
4. Can I use agar-agar instead of gelatin?
Yes, but use slightly less (about ¾ the amount) as agar sets more firmly than gelatin.
5. How long should I chill the cake before serving?
At least 4 hours, ideally overnight, to allow the cream to fully set.
Conclusion
This Snowy Bavarian Bliss Cake is the ultimate winter dessert—elegant, creamy, and utterly indulgent. The soft sponge layers, rich Bavarian cream, and snowy whipped topping come together to create a dessert that’s as stunning as it is delicious. I’ve made it both with traditional vanilla and a touch of coconut, and both versions taste divine. Whether you’re celebrating a holiday or simply treating yourself to something special, this cake delivers the perfect combination of sophistication and pure comfort in every bite.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!