Meet the Snowy Bavarian Bliss Cake

Meet the Snowy Bavarian Bliss Cake—a dessert that’s as beautiful as it is delicious! 

Soft vanilla cake, silky Bavarian cream, fluffy whipped frosting, and delicate white chocolate curls come together in every dreamy bite. Light, elegant, and absolutely irresistible! 

 Ingredients

For the Vanilla Cake

2½ cups all-purpose flour

2½ tsp baking powder

½ tsp salt

¾ cup unsalted butter, softened

1¾ cups granulated sugar

4 large eggs

1 tbsp vanilla extract

1 cup whole milk

For the Bavarian Cream Filling

2 cups whole milk

1 vanilla bean (or 2 tsp vanilla extract)

4 egg yolks

½ cup granulated sugar

3 tbsp cornstarch

1 tbsp unflavored gelatin

3 tbsp cold water

1 cup heavy whipping cream

For the Whipped Frosting

2 cups heavy whipping cream

½ cup powdered sugar

1 tsp vanilla extract

Garnish

White chocolate curls

Powdered sugar

Fresh raspberries or strawberries (optional)

White chocolate shavings

 Directions

Step 1:

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

Step 2:

Whisk together the flour, baking powder, and salt.

Step 3:

Beat the butter and sugar until light and fluffy, about 4–5 minutes.

Step 4:

Add the eggs one at a time, beating well after each addition. Mix in the vanilla.

Step 5:

Alternate adding the flour mixture and milk, beginning and ending with the flour mixture.

Step 6:

Divide the batter evenly between the prepared pans.

Step 7:

Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.

Step 8:

Cool the cakes completely on wire racks.

Step 9:

To make the Bavarian cream, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.

Step 10:

Heat the milk with the vanilla until steaming but not boiling.

Step 11:

Whisk the egg yolks, sugar, and cornstarch until smooth.

Step 12:

Slowly whisk the hot milk into the egg mixture, then return everything to the saucepan.

Step 13:

Cook over medium heat, stirring constantly, until thickened.

Step 14:

Remove from the heat and stir in the bloomed gelatin until completely dissolved.

Step 15:

Cover the custard with plastic wrap touching the surface and chill until cool.

Step 16:

Whip the heavy cream to stiff peaks and gently fold it into the cooled custard to create the Bavarian cream.

Step 17:

Place one cake layer on a serving plate and spread the Bavarian cream evenly over the top.

Step 18:

Top with the second cake layer.

Step 19:

Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.

Step 20:

Frost the top and sides of the cake.

Step 21:

Decorate with white chocolate curls, white chocolate shavings, and a generous dusting of powdered sugar.

Step 22:

Refrigerate for at least 4 hours before slicing and serving.