If you’re ready to wow your taste buds and dazzle your friends, Snowball Cake is the showstopper you need in your baking repertoire. This whimsical, dome-shaped raspberry coconut treat manages to be both nostalgic and dazzling with every fluffy bite. The marriage of delicate vanilla cake, sweetened coconut, and a surprise swirl of tart raspberry makes each slice a moment to savor. Whether you’re celebrating something special or just craving a little magic, Snowball Cake always makes dessert feel like a joyous occasion.

Ingredients You’ll Need

This recipe is all about balancing a handful of straightforward, classic ingredients to create something extraordinary. Each one deeply impacts the flavor, texture, or look of your final Snowball Cake – don’t skip a thing!

All-purpose flour: Forms the sturdy, tender base for the cake’s irresistible crumb.
Baking powder: Gives the cake its essential rise and lightness.
Salt: Just enough to bring out the sweetness and sharpen the other flavors.
Unsalted butter (room temperature): Creates a rich, moist texture when creamed with sugar.
Granulated sugar: Provides the perfect sweetness and helps aerate the buttery batter.
Eggs: Essential for structure, holding everything together with a tender crumb.
Vanilla extract: Adds warmth and depth to both the aroma and taste.
Whole milk: Ensures a luscious, moist crumb throughout the cake.
Raspberry preserves (slightly warmed): The star swirl, giving sweet-tart ribbons and a pop of berry color inside every slice.
Sweetened shredded coconut: Turns the outside snowy white, adding chewy coconut joy in every bite.
Powdered sugar (optional, for dusting): Adds a delicate, wintry finish – like fresh snow atop your creation!

How to Make Snowball Cake

Step 1: Prepare Your Pan and Preheat

Set the stage for success by greasing a 10-cup dome-shaped pan or oven-safe bowl with butter or nonstick spray, then dusting it carefully with flour. This ensures that your Snowball Cake releases cleanly and keeps its iconic domed shape. Meanwhile, preheat your oven to 350°F (175°C) so it’s hot and ready for baking magic.

Step 2: Mix Dry and Wet Ingredients Separately

Grab two mixing bowls. In one, whisk together the all-purpose flour, baking powder, and salt. In the other, use a mixer to cream the room-temperature butter and granulated sugar until the mixture is pale and fluffy. Beat in each egg, one at a time, then stir in the vanilla extract, letting that sweet aroma fill your kitchen.

Step 3: Build the Batter

Add the dry mixture to the wet—alternating with splashes of milk—mixing gently until just combined. This step is where patience pays off, resulting in a light, even crumb that sets Snowball Cake apart from ordinary cakes. Don’t overmix; a few lumps are just fine!

Step 4: Layer in Raspberry and Swirl

Pour half the cake batter into your prepared pan. Next, dollop raspberry preserves right over the batter—you can slightly warm them for easy spreading. Go ahead and gently swirl the preserves with a knife or skewer, then top with the rest of the batter, smoothing the surface. Those irresistible berry ribbons are just a swirl away!

Step 5: Bake to Golden Perfection

Transfer your pan to the oven and bake for 45 to 55 minutes. The cake is ready when a toothpick poked into the center emerges clean. Let the cake cool for about 10 minutes in the pan, then turn it out onto a wire rack. Now, wait until it’s completely cool before you frost it with coconut—that’s the secret to keeping the finish crisp and beautiful.

Step 6: Add the Signature Snowball Finish

Once the cake is cool, brush it lightly with water or a syrup to help the coconut stick. Pat handfuls of sweetened shredded coconut all over the dome, pressing gently so every inch is frosted in white, snowy flakes. Dust the top with a sifting of powdered sugar if you want a truly magical finish. Slice, serve, and let the joy begin!

How to Serve Snowball Cake

Garnishes

The fun of Snowball Cake is in its playful presentation! Try scattering a few extra raspberries around the base, sprinkle more coconut on the serving plate, or add a fresh, minty sprig on top for a pop of color. You could even use a dusting of powdered sugar or some edible glitter for those extra-special occasions.

Side Dishes

While Snowball Cake is a star on its own, it pairs wonderfully with a bowl of whipped cream or a scoop of vanilla ice cream. For a lighter touch, offer fresh mixed berries or serve with a cup of strong black tea or coffee. These sides help cut through the sweetness and keep everything feeling bright and balanced.

Creative Ways to Present

Turn Snowball Cake into a centerpiece by placing it atop a decorative cake stand and surrounding it with coconut flakes or raspberry coulis. For parties, consider slicing and layering with extra raspberry preserves and coconut, or even making mini snowball cupcakes for individual servings. No one will be able to resist their adorable charm!

Make Ahead and Storage

Storing Leftovers

If you have any Snowball Cake left (big “if,” honestly), simply wrap slices tightly in plastic wrap or store in an airtight container. It’ll stay beautifully moist at room temperature for about two days, or in the fridge for up to four days.

Freezing

To freeze, wrap individual slices or the whole cake well in plastic wrap and aluminum foil. The coconut coating helps preserve moisture! Place in the freezer for up to two months. Let thaw overnight in the fridge before serving for best texture and flavor.

Reheating

Unlike some cakes, Snowball Cake is best enjoyed at room temperature. If you’d like to warm it slightly, give slices a quick 10-second zap in the microwave—just until the cake is soft and the preserves are fragrant, but not hot enough to melt the coconut topping.

FAQs

Can I use other jams instead of raspberry?

Absolutely! Apricot, strawberry, or blackberry preserves all work wonderfully and bring their own unique flavor to your Snowball Cake. Just be sure they’re not too runny or chunky for smooth swirling.

What if I don’t have a dome-shaped cake pan?

No dome pan? No problem! Bake the batter in a standard Bundt or round cake pan. You’ll lose the true snowball look but not the fabulous taste.

Is it possible to make this Snowball Cake dairy-free?

You can substitute plant-based butter and your favorite non-dairy milk. The cake will still be moist and richly flavored, though the flavor of the coconut will shine through even more.

Can I toast the coconut before coating?

Definitely! Lightly toasting the coconut in a dry pan adds an extra layer of flavor and a golden hue. Just remember, it will give your Snowball Cake a less “snowy” look, but the toasty notes are irresistible.

How far in advance can I assemble the cake?

You can bake and cool the cake a day ahead and add the coconut coating up to a few hours before serving. This keeps the outside crisp and fresh for your big cake reveal!

Final Thoughts

There’s truly nothing like serving up a slice of Snowball Cake – it’s whimsical, crowd-pleasing, and gorgeously simple. Whether it’s for a special celebration or just a family treat, I guarantee you’ll love every fluffy, coconut-laced bite. Give this recipe a try and start your own Snowball Cake tradition – I can’t wait to hear how you enjoy it!

Snowball Cake Recipe

★★★★★

5 from 22 reviews

Author: admin2
Total Time: 1 hour 10 minutes
Yield: 1 cake (10 servings) 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the delightful Snowball Cake, a heavenly combination of raspberry and coconut flavors that will leave you craving for more. This moist and flavorful cake is perfect for any occasion, from afternoon tea to special celebrations.

Instructions

Preheat Oven: Preheat oven to 350°F (175°C) and grease a 10-cup oven-safe dome pan or bowl; dust with flour.
Mix Dry Ingredients: In a bowl, whisk flour, baking powder, and salt. In a separate bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then vanilla.
Combine Wet Ingredients: Alternate adding the dry ingredients and milk to the butter mixture, mixing just until combined.
Layer and Bake: Pour half the batter into the prepared pan. Dollop raspberry preserves on top, then cover with remaining batter. Swirl gently with a knife or skewer. Bake 45–55 minutes, or until a toothpick comes out clean.
Cool and Coat: Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely. Brush the cake with water or syrup, if needed, and press coconut all over to coat. Dust with powdered sugar if desired.
Serve and Enjoy: Slice and enjoy the delicious Snowball Cake!

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American