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My snowball cake always steals the show at birthday parties and winter get-togethers. It's got this amazing soft vanilla base with raspberry swirls and a fluffy coconut covering that looks just like snow. Everyone who tries it gets this happy look of childhood memories whenever I cut into it.
The first snowball cake I ever baked was for my grandma's birthday party. It was gone in minutes – even folks who usually only eat chocolate were asking for seconds. Since then, it's become our go-to family tradition.
Ingredients
- All purpose flour: creates the base of your cake, grab one that feels super fine for a softer texture
- Baking powder: gives your cake that nice lift, double check it's still good before using
- Salt: brings out all the other tastes, fine sea salt mixes in better
- Unsalted butter: lets you control how salty your cake turns out and adds richness, make sure it's soft but not melty
- Granulated sugar: adds the sweetness and helps with cake texture, regular cane sugar works great
- Eggs: hold everything together and add moisture, fresh large ones work best
- Vanilla extract: creates that homey smell, real vanilla tastes way better than the fake stuff
- Whole milk: makes the cake extra moist and tender, don't swap for low-fat
- Raspberry preserves: creates those pretty pink swirls, warm it up a bit to make it easier to mix in, get one with chunks of real fruit
- Sweetened shredded coconut: makes the snow-like coating, look for soft flakes not the dried-out kind
- Powdered sugar: you can skip this but it adds an extra snowy touch, give it a quick sift to avoid lumps
Instructions
- Prepare the Pan:
- Heat your oven to 350 degrees Fahrenheit then grease a 10 cup dome pan or oven safe bowl and sprinkle flour all around so your cake won't stick later
- Mix the Dry Ingredients:
- Take a medium bowl and stir together your flour baking powder and salt making sure everything's mixed well so your cake rises evenly
- Cream the Butter and Sugar:
- Grab a large bowl and beat your butter and sugar till they look pale and fluffy which puts air in the mix for a softer cake
- Add Eggs and Vanilla:
- Drop in eggs one at a time mixing well after each then pour in the vanilla for that amazing smell
- Combine Wet and Dry:
- Switch between adding some dry mix then some milk starting and finishing with the flour stuff and mix just enough to blend it all don't overdo it or your cake gets tough
- Layer and Swirl:
- Scoop half your batter into the pan drop spoonfuls of raspberry preserves on top add the rest of the batter then drag a knife through it all to make pretty swirls without mixing too much
- Bake and Cool:
- Stick it in the oven for about 45 to 55 minutes until you can poke it with a toothpick and nothing sticks let it sit in the pan for 10 minutes then flip it onto a cooling rack
- Coat with Coconut:
- If your cake seems a bit dry lightly brush with water or simple syrup then press coconut flakes all over it so they stick on every side finish with a light shower of powdered sugar to look like a real snowball then cut and enjoy
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I love the coconut part most because it turns an ordinary cake into something magical and wintery. My little girl always helps press the coconut on, and now making this cake has turned into our yearly family activity.
Storage Tips
Your snowball cake will be fine in a sealed container at room temp for about three days. Want it to last longer? Wrap it tight in plastic and pop it in the fridge for up to a week. Just let it warm up before serving so it tastes soft and flavorful again.
Ingredient Substitutions
Not into raspberries? Try using strawberry or apricot jam instead for a different flavor. Need a dairy-free version? Go with plant butter and almond milk. You can also use unsweetened coconut to cut down on sugar, but you'll need to brush the cake with a bit of syrup so the flakes stick properly.
Serving Suggestions
This snowball cake looks amazing as the main dessert at any winter party or afternoon coffee gathering. Add a scoop of vanilla or coconut ice cream on each slice to make it extra fancy. A little warm jam drizzled over the top makes each serving even more special.
Cultural and Historical Context
Folks in the South have loved coconut-covered cakes for generations, especially during holidays. This snowball version takes that cozy tradition and makes it fun with its dome shape and powdery sugar that reminds you of playing in the snow as a kid. It's comfort food that still feels fancy enough for a party.
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I guarantee this snowball cake will wow everyone at your next winter gathering. It looks as good as it tastes, and every slice is a little work of art.
Frequently Asked Questions
- → What’s the trick for a nice raspberry swirl?
Warm up the raspberry jam, spoon it onto the batter, and run a skewer or knife through it lightly before cooking.
- → Can I use a flat cake pan instead of a dome one?
Of course! A regular round or even a bundt pan works, but the cake won't have the rounded look of the classic style.
- → What’s the easiest way to get the coconut to stick to the cake?
After the cake is cool, brush it with a little water or syrup. Then press the shredded coconut on gently to cover it evenly.
- → Do I really need the powdered sugar on top?
No need if you don't want more sweetness. It mostly adds a snowy look, but it’s totally up to you.
- → What’s the best way to store this cake?
Keep it in an airtight container at room temperature for about three days, or refrigerate it to make it last longer.