18 to 20 or more servings
YouTube instructional video is below.
What you’ll need
Cake flour or all-purpose flour
Sugar
Salt
Baking powder
Baking soda
Unsalted butter (Room temp)
Large eggs (Room temp)
Whole milk (Room temp)
Sour cream (Room temp)
Vanilla extract
Butter extract
Almond extract
Red gel paste or liquid food coloring
Green gel paste or liquid food coloring
White gel paste or liquid food coloring
Red, green and white sugar sprinkles
Tools you’ll need
Baker’s joy non-stick baking spray
Fat Daddio tube pan (10-inch diameter. 12 to 15 cup capacity)
Preparation of ingredients
Dry ingredients (Cake flour or all-purpose flour mixture)
Step 1- Sift 3 cups cake flour or all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt into a medium-sized bowl. Stir all ingredients together and set aside.
Wet ingredients (Butter vanilla almond milk mixture)
Note- Ingredient amounts for the whole milk and sour cream will differ if you are using cake flour or all-purpose flour.
Step 2- if you are using cake flour, add 1 cup whole milk (Room temp), and 2/3 or 3/4 cup sour cream (Room temp). If you are using all-purpose flour add 2/3 cup whole milk (Room temp), and 2/3 or 3/4 cup sour cream (Room temp). Next Add 3 teaspoons vanilla extract, 2 teaspoons butter extract and 1 and 1/2 teaspoons almond extract into a separate medium-sized bowl. Stir all ingredients with a whisk until combined and set aside.
Cake batter
Step 3- Add 3 sticks unsalted butter (Softened and at room temp), and 3 cups sugar. Mix on high speed for 5 minutes. Scrape down sides of bowl.
Step 4- Add 5 large eggs in one at a time while mixing on a medium speed. Scrape down the sides of your bowl.
Step 5- Add the cake flour or all-purpose flour mixture and the butter vanilla almond milk mixture into the batter 3 separate times. Mix on a medium-low speed for 15 to 20 seconds or until combined. Scrape down the sides of your bowl each time as well.
Coloring the cake batter
Step 6- Separate the cake batter into 3 separate bowls. The batter weight in each bowl should be 1 pound and 7 ounces in weight. Bowl 1 white colored cake batter. bowl 2 Red colored cake batter, bowl 3 green cake batter
Bowl 1 White colored cake batter
Step 7- Add 1 and 1/2 teaspoons white gel paste or liquid food coloring into bowl 1. Stir all ingredients together until combined.
Bowl 2 Red colored cake batter
Step 8- Add 1 and 1/2 teaspoons red gel paste or liquid food coloring into bowl 1. Stir all ingredients together until combined.
Bowl 3 Green colored cake batter
Step 9- Add 1 and 1/2 teaspoons green gel paste or liquid food coloring into bowl 1. Stir all ingredients together until combined.
Adding the cake batter into the tube pan.
Spray tube pan with Baker’s joy non-stick baking spray
Preheat oven to 325 degrees.
Step 10- Add bowl 3 green colored cake batter into the tube pan. Spread around as evenly as possible with a medium-sized spoon. Shake the tube pan to make the batter more even.
Step 11- Add bowl 1 white colored cake batter into the tube pan directly on top of the green colored cake batter. Spread the batter around the tube pan as evenly as possible with a medium-sized spoon while covering the green cake batter with the white cake batter. Gently shake the tube pan to make the batter more even.
Step 12- Add bowl 2 red colored cake batter into the tube pan directly on top of the white colored cake batter. Spread the batter around the tube pan as evenly as possible with a medium-sized spoon while covering the white cake batter with the red cake batter. Gently shake the tube pan to make the batter more even. Lightly tap the bottom of the tube pan with your hand.
Baking the cake
Step 13- Place into a preheated 325-degree oven on the middle rack for 1 hour and 10 minutes. After 1 hour and 10 minutes remove the cake from the oven. Toothpick inserted into the cake should come out clean. Let the cake cool for 3 to 5 hours before removing it out of the tube pan.
Flipping the decorating the cake
Step 14- Flip the cake over onto a cooling rack with an 11 by 17-inch baking pan underneath it.
Making the snow-white icing
Step 15- Add 1 and 1/4 cups confectioners’ sugar, 3 tablespoons melted unsalted butter, 3 tablespoons warm whole milk, 1/2 teaspoon vanilla extract, 1/4 teaspoon butter extract 1/8 teaspoon almond extract and 1/2 teaspoon white gel paste or liquid food coloring into a small bowl. Stir all ingredients with a whisk until the icing is creamy and smooth with no visible lumps.
Step 16- Pour the icing on top of the cake. Spread the icing along the top of the cake. When the icing free falls to the sides of the cake, spread the icing on the sides of the cake.
Step 17- Sprinkle the red, green and white sugar sprinkles on top of the cake. To add the sprinkles onto the center and sides of the cake, tilt the cake at a 30-degree angle and rotate the pan to go all around the cake with the sprinkles.
Step 18- To transport the cake, place two sturdy spatulas underneath the cake. Carefully lift the cake and transport the cake onto a cake serving cake or dish. Allow the icing to set for 20 to 25 minutes before serving.
YouTube instructional video
