Looking for the perfect centerpiece for your holiday table? The Old-Fashioned Snowball Cake delivers both elegance and flavor, making it an unforgettable treat. With its layers of moist white cake, whipped cream frosting, and sweet coconut topping, this cake is a showstopping dessert ideal for winter celebrations. Whether for Christmas, a winter wedding, or a cozy family gathering, this cake is guaranteed to impress.
Ingredients:
For the Cake:
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
1 teaspoon vanilla extract
4 large eggs, room temperature
1 teaspoon almond extract
1 cup whole milk
For the Frosting and Assembly:
3 cups heavy whipping cream
⅓ cup powdered sugar
1 teaspoon vanilla extract
2 ½ cups sweetened shredded coconut
Directions:
Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line with parchment paper. Combine flour, baking powder, and salt in a bowl. Cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla and almond extracts. Alternately add the dry ingredients and milk in batches, mixing until just combined.
Bake the Cakes:
Divide batter evenly into the pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes before transferring to a wire rack.
Whip the Frosting:
In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Assemble the Cake:
Place one cake layer on a plate, spread whipped cream over the top, then stack the second layer. Frost the top and sides completely with the remaining whipped cream.
Add the Snowy Finish:
Press shredded coconut into the frosting to achieve the snowball effect. Chill for at least 1 hour to set before serving.
Serving Tips:
Chill Before Serving: After assembling the cake and adding the coconut topping, chill it for at least 1 hour before serving. This helps the frosting set and allows the flavors to meld together for a better taste experience.
Slice with Care: Use a sharp serrated knife to cut through the layers neatly, ensuring each slice has an even amount of cake, frosting, and coconut.
Garnish Options: For extra flair, garnish with additional coconut, a sprinkle of powdered sugar, or even a few fresh berries for a festive touch.
Storage Tips:
Refrigeration: Since the cake contains whipped cream, it should be stored in the refrigerator. Cover it loosely with plastic wrap or a cake dome to prevent the frosting from being disturbed.
Shelf Life: The cake is best eaten within 2-3 days. However, it can stay fresh for up to 4 days if properly stored in the fridge.
Freezing the Cake: If you want to prepare ahead of time, freeze the cake layers (unfrosted) for up to 2 months. Once ready to serve, thaw the layers, assemble the cake, and add the coconut topping. Avoid freezing the frosted cake, as the whipped cream can lose its texture after freezing.
Individual Slices: If you have leftover slices, wrap them tightly in plastic wrap or store them in an airtight container in the fridge for up to 3 days. You can also freeze individual slices for up to a month for a quick treat later.
Related Recipes:
- Old-Fashioned Snowball Cookies
- Buttery Pecan Snowball Cookies
- Peanut Butter Chocolate Chip Snowball Cookies
FAQs:
Can I use a different frosting instead of whipped cream?
Yes, you can substitute whipped cream with cream cheese frosting or buttercream for a richer flavor. However, the whipped cream provides a light, airy texture that complements the cake’s delicate flavor.
What can I use instead of sweetened shredded coconut?
Unsweetened shredded coconut works if you prefer a less sweet topping. Alternatively, you can toast the coconut lightly for a nutty flavor and a slightly different texture.
How far in advance can I make this cake?
You can bake the cake layers up to 2 days in advance. Store them tightly wrapped at room temperature. Assemble and frost the cake on the day of serving for the best presentation and freshness.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure the baking powder and other ingredients are also gluten-free. The texture might vary slightly, but it will still be delicious!
Conclusion:
Whether you’re looking to impress at a holiday party or create cherished memories with family, this Old-Fashioned Snowball Cake is the perfect dessert. Its timeless look and exquisite taste make it a crowd-pleaser every time.
📖 Recipe:
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Old-Fashioned Snowball Cake
- Total Time: 1 hour
- Yield: 12 slices
- Diet: Vegetarian
Description
Old-Fashioned Snowball Cake is a festive holiday dessert featuring layers of moist white cake, fluffy whipped cream, and a snowy coconut topping. Perfect for Christmas celebrations and winter gatherings.
Ingredients
For the Cake:
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup whole milk
For the Frosting and Assembly:
3 cups heavy whipping cream
⅓ cup powdered sugar
1 teaspoon vanilla extract
2 ½ cups sweetened shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat softened butter and sugar until light and fluffy (3-4 minutes).
- Add eggs one at a time, beating after each addition. Mix in vanilla and almond extracts.
- Alternately add the dry ingredients and milk to the batter, beginning and ending with the dry ingredients. Mix until just combined.
- Divide batter evenly between pans, smoothing the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Place one cake layer on a serving plate and spread with whipped cream. Add the second layer and frost the top and sides.
- Press shredded coconut onto the frosting to cover the entire cake. Chill for at least 1 hour before serving.
Notes
For easier slicing, refrigerate the cake for 2 hours before serving.
To toast the coconut for a nuttier flavor, spread it on a baking sheet and bake at 325°F (163°C) for 5-10 minutes.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 slices
- Calories: 420 kcal
