Description
Delightfully light and elegantly sweet, this Snowy Bavarian Bliss Cake is a winter-inspired dessert that will impress at any gathering. Featuring a soft sponge cake base, a silky-smooth Bavarian cream center, and a dreamy whipped topping dusted in snowy white chocolate or coconut, this cake is the definition of graceful indulgence. It’s a showstopper for holidays, birthdays, or simply a cozy evening treat.
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Ingredients
For the Sponge Cake Base:
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4 large eggs, room temperature
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½ cup granulated sugar
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1 tsp vanilla extract
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½ cup all-purpose flour
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2 tbsp cornstarch
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1 tsp baking powder
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¼ tsp salt
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2 tbsp milk
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1 tbsp neutral oil (such as canola or vegetable)
For the Bavarian Cream Filling:
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1 packet (2½ tsp) unflavored gelatin
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¼ cup cold water
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1 cup whole milk
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1 tsp vanilla extract
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⅓ cup granulated sugar
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4 large egg yolks
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1 cup heavy cream, chilled
For the Snowy Whipped Topping:
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1½ cups heavy whipping cream
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2 tbsp powdered sugar
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1 tsp vanilla extract
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White chocolate curls, shredded coconut, or powdered sugar for garnish
Instructions
Step 1: Make the Sponge Cake
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Preheat oven to 350°F (175°C). Line the bottom of a springform pan with parchment paper.
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In a large bowl, beat eggs and sugar until thick and pale (about 5 minutes).
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Add vanilla extract. In a separate bowl, sift flour, cornstarch, baking powder, and salt.
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Gently fold dry ingredients into the egg mixture using a spatula.
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Combine milk and oil in a small cup and fold into the batter just until smooth.
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Pour batter into the pan and bake for 18–20 minutes until golden and springy to the touch.
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Let cool completely before removing from pan.
Step 2: Prepare the Bavarian Cream
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Sprinkle gelatin over cold water and let bloom for 5 minutes.
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In a saucepan, heat milk and vanilla over medium heat until steaming.
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In a bowl, whisk egg yolks with sugar until pale and thick.
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Gradually whisk in hot milk mixture to temper, then return to the saucepan.
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Cook over low heat, stirring constantly, until slightly thickened (do not boil).
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Remove from heat and stir in bloomed gelatin until dissolved. Let cool to room temperature.
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Whip heavy cream to soft peaks. Fold into the cooled custard to create the Bavarian cream.
Step 3: Assemble the Cake
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Place cooled sponge back into the cleaned springform pan.
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Pour Bavarian cream over the sponge base, smoothing the top.
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Cover and refrigerate for at least 4 hours, or overnight, until fully set.
Step 4: Make the Snowy Topping
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Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
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Remove the cake from the springform pan and transfer to a serving plate.
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Spread whipped cream evenly over the top and sides using an offset spatula.
Step 5: Decorate & Serve
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Sprinkle the top with white chocolate curls, coconut flakes, or a dusting of powdered sugar.
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Garnish with fresh mint or sugared berries for an extra festive touch.
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Slice with a warm, sharp knife and serve chilled.
Notes
Use Room Temp Eggs – Helps achieve maximum volume in the sponge.
Fold Gently – Maintain the airiness of the batter and Bavarian cream.
Chill Thoroughly – The cake sets best overnight in the fridge.
Level the Sponge – Trim the top if needed so the cream layer sits flat.
Get Creative – Add citrus zest to the sponge or berries to the cream for flavor variations.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Cuisine: European (Bavarian-inspired)