Snowball Cake Recipe – 7 Irresistible Reasons to Try This Raspberry Coconut Dessert

Why Make This Recipe

Snowball Cake is a delightful treat that combines the sweet flavors of raspberry and coconut. This cake is not just a feast for the eyes with its snowy appearance; it offers a delectable taste that keeps everyone coming back for more. If you’re looking for a dessert that is easy to make and truly impressive, this cake is a great choice. The combination of soft cake, fruity raspberry, and fluffy coconut creates a unique dessert experience that you won’t want to miss.

How to Make Snowball Cake

Ingredients

• 2½ cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, room temperature
• 1½ cups granulated sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 cup whole milk
• ½ cup raspberry preserves (slightly warmed)
• 2 cups sweetened shredded coconut
• Powdered sugar (optional, for dusting)

Directions

1. Preheat the oven to 350°F (175°C) and grease a 10-cup oven-safe dome pan or bowl; dust with flour.
2. In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, cream the butter and sugar until fluffy. Beat in the eggs one at a time, then add the vanilla extract.
3. Alternate adding the dry ingredients and milk to the butter mixture, mixing just until everything is combined.
4. Pour half the batter into the prepared pan. Dollop the warmed raspberry preserves on top, then cover with the remaining batter. Swirl gently with a knife or skewer.
5. Bake for 45–55 minutes, or until a toothpick comes out clean. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack and cool completely.
6. Brush the cooled cake with water or syrup, if needed, and press coconut all over to coat. Dust with powdered sugar if desired. Slice and enjoy!

How to Serve Snowball Cake

Serve your Snowball Cake on a beautiful platter. It’s a perfect dessert for parties, holiday gatherings, or just a fun treat at home. To enhance its flavor, consider pairing it with a scoop of vanilla ice cream or a dollop of whipped cream. The cake looks stunning on its own, but these additions can make it even more special.

How to Store Snowball Cake

To keep your Snowball Cake fresh, store it in an airtight container at room temperature for up to three days. If you need to keep it longer, you can refrigerate it for about a week. Make sure to let it come to room temperature before serving for the best flavor and texture.

Tips to Make Snowball Cake

1. Room Temperature Ingredients: Ensure that the butter and eggs are at room temperature to help create a fluffy batter.
2. Don’t Overmix: Mix the batter until just combined to avoid a dense cake.
3. Coconut Coating: Feel free to use sweetened or unsweetened coconut, depending on your preference.

Variation

For a twist on this cake, you can substitute the raspberry preserves with other fruit preserves like strawberry or apricot. You can also experiment with mixing in chopped nuts or chocolate chips into the batter for added texture and flavor.

FAQs

Can I use frozen raspberries instead of preserves?
Yes, you can use fresh or frozen raspberries! Just make sure to mash them a bit and mix them into the batter.

How do I prevent the cake from sticking to the pan?
Make sure to grease the pan well and dust it with flour before adding the batter. This will help the cake come out easily.

Can I make this cake ahead of time?
Absolutely! You can make the cake a day in advance. Just store it properly and frost it before serving for the best flavor.

Snowball Cake

A delightful treat that combines the sweet flavors of raspberry and coconut, perfect for any dessert table.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12 servings

Course: Dessert, Snack

Cuisine: American, Holiday

Calories: 350

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2.5 cups 2½ cups all-purpose flour
• 1.5 teaspoons 1½ teaspoons baking powder
• 0.5 teaspoon ½ teaspoon salt

Wet Ingredients

• 0.75 cup ¾ cup unsalted butter, room temperature Ensure it's at room temperature for fluffiness.
• 1.5 cups 1½ cups granulated sugar
• 3 large 3 large eggs At room temperature.
• 1 tablespoon 1 tablespoon vanilla extract
• 1 cup 1 cup whole milk
• 0.5 cup ½ cup raspberry preserves (slightly warmed)
• Powdered sugar (optional, for dusting) Optional

Topping

• 2 cups 2 cups sweetened shredded coconut Can use sweetened or unsweetened based on preference.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease a 10-cup oven-safe dome pan or bowl; dust with flour.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, cream the butter and sugar until fluffy. Beat in the eggs one at a time, then add the vanilla extract.
4. Alternate adding the dry ingredients and milk to the butter mixture, mixing just until everything is combined.

Baking

1. Pour half the batter into the prepared pan. Dollop the warmed raspberry preserves on top, then cover with the remaining batter. Swirl gently with a knife or skewer.
2. Bake for 45–55 minutes, or until a toothpick comes out clean. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack and cool completely.

Finishing Touches

1. Brush the cooled cake with water or syrup, if needed, and press coconut all over to coat. Dust with powdered sugar if desired.
2. Slice and enjoy!

Notes

Keep the cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for about a week. Allow to come to room temperature before serving.