Bubble Room White Christmas Cake Recipe
Introduction
Hi, I’m Ava Moore and I absolutely love cooking! Today, I’m going to share with you my favorite recipe for the holiday season – Bubble Room White Christmas Cake Recipe. This cake is perfect for Christmas parties and gatherings as it looks and tastes amazing!
I’ve been making this cake for years and it always receives compliments. I’ve tweaked and experimented with the recipe over time and I believe I’ve finally perfected it. So, let’s get started!
Curiosities and Interesting Facts
- The Bubble Room is a famous restaurant in Captiva Island, Florida, known for its eclectic decor and delicious food.
- The Bubble Room White Christmas Cake is a signature dessert of the restaurant.
- The recipe for the cake has been a closely guarded secret, but I’ve managed to recreate it at home.
- The cake is white in color and has a light and fluffy texture.
- The cake is decorated with frosting and colorful Christmas candies, creating a festive look.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 4 large egg whites, room temperature
- 1/2 cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup whole milk, room temperature
For the frosting:
- 1 1/2 cups unsalted butter, softened
- 6 cups confectioner’s sugar, sifted
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
For the decoration:
- Assorted Christmas candies (candy canes, sprinkles, etc.)
Instructions
1. Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes. Add the oil and beat until well combined.
4. Add the egg whites, one at a time, beating well after each addition.
5. Add the sour cream and vanilla extract and beat until well combined.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
7. Divide the batter evenly between the prepared pans and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then remove from the pans and let cool completely on wire racks.
9. For the frosting, beat the butter in a large bowl until light and fluffy, about 3 minutes.
10. Gradually add the confectioner’s sugar, beating until well combined.
11. Add the heavy cream, vanilla extract, and salt and beat until well combined and fluffy.
12. Once the cakes have cooled, spread a layer of frosting on top of each cake and stack them on top of each other.
13. Frost the sides and top of the cake with the remaining frosting.
14. Decorate the cake with assorted Christmas candies.
15. Serve and enjoy!
FAQs
1. Can I use cake flour instead of all-purpose flour?
Yes, you can use cake flour instead of all-purpose flour. However, the texture of the cake may be slightly different.
2. Can I use whole eggs instead of just egg whites?
No, it’s important to use just egg whites for this recipe as it helps to create the light and fluffy texture of the cake.
3. Can I make the cake ahead of time?
Yes, you can make the cake ahead of time and store it in the refrigerator for up to 3 days. Just make sure to bring it to room temperature before serving.
4. Can I freeze the cake?
Yes, you can freeze the cake for up to 1 month. Just make sure to wrap it tightly in plastic wrap and foil before freezing.
5. Can I use a different type of frosting?
Yes, you can use a different type of frosting if you prefer. However, the Bubble Room White Christmas Cake is traditionally decorated with a buttercream frosting.