Frozen Birthday Cake
This Frozen Birthday Cake is a whimsically beautiful dessert inspired by Elsa’s icy world. Soft vanilla sponge layered with dreamy blue frosting and decorated with snowflakes, it’s perfect for winter-themed parties or anyone who loves a touch of magic in their celebration.
Equipment
- 2 × 8‑inch round cake pans
- Mixing Bowls
- Electric Mixer or Whisk
- Wire Rack
- Spatula
Ingredients
Cake Batter
- 2.5 cups all-purpose flour
- 1 tbsp baking powder
- 0.5 tsp salt
- 1 cup unsalted butter softened
- 1.75 cups sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup buttermilk
- blue food coloring gel or natural for pastel blue hue
Frosting & Decoration
- 1.5 cups heavy cream
- 0.5 cup cream cheese softened
- 2.5 cups powdered sugar
- edible snowflakes or silver sprinkles for decoration
- Frozen Elsa cake topper optional but magical
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8‑inch round cake pans with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream softened butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
- Alternate adding the dry mixture and buttermilk to the butter-sugar mixture, beginning and ending with dry ingredients. Gently mix until just combined. Add blue coloring until desired hue.
- Divide batter between pans and bake for 25–30 minutes or until a toothpick inserted comes out clean.
- Let cakes cool completely on wire racks.
- While cooling, whip heavy cream, cream cheese, and powdered sugar until soft peaks form and frosting is light. Keep a bit aside for piping if desired.
- Frost the layers: place first layer, spread frosting, top with second layer, then frost top and sides. Smooth or swirl texture for a snow-like effect.
- Decorate with edible snowflakes, silver sprinkles, and an optional Elsa topper. Chill briefly to set before slicing.
Notes
This cake is best served chilled but softens at room temperature. Use gel food coloring to avoid liquid thinning the batter. For a dairy-free version, swap heavy cream with coconut cream and use dairy-free cream cheese.