If you’re looking for a delightful and nostalgic dessert to warm your heart and impress your loved ones, this Old-Fashioned Snowball Cake Recipe is an absolute must-try. Combining a tender, moist vanilla cake with fluffy whipped cream frosting and a generous coating of sweet shredded coconut, it’s a classic Southern treat that tastes like a snowy dream come true. Every bite brings a light, creamy texture and a touch of almond essence that transports you straight to cozy family gatherings and holiday celebrations. Once you make this, it’s sure to become one of your all-time favorite cakes.
Ingredients You’ll Need
Even though this cake looks elegant and impressive, the ingredients are wonderfully simple and straightforward. Each one plays a crucial role—flour and baking powder give the cake its soft rise, butter and sugar create sweetness and richness, and the whipped cream topping adds that signature fluffy finish complemented by the snow-like coconut.
- 2 ½ cups all-purpose flour: The sturdy base that gives this cake its perfect crumb.
- 2 ½ teaspoons baking powder: Helps the cake rise beautifully, ensuring a light texture.
- ½ teaspoon salt: Balances the sweetness and enhances flavor.
- 1 cup unsalted butter, softened: Adds richness and moisture while keeping the cake tender.
- 2 cups granulated sugar: Sweetens the batter, creating a classic vanilla cake taste.
- 4 large eggs, room temperature: Provides structure and helps bind everything together.
- 1 teaspoon vanilla extract: Brings warm, sweet aroma and flavor to the cake layers.
- 1 teaspoon almond extract: Introduces a delicate nutty hint that complements the coconut topping.
- 1 cup whole milk: Adds moisture and helps combine the dry ingredients smoothly.
- 3 cups heavy whipping cream: Whipped to create the luscious frosting that’s light yet creamy.
- â…“ cup powdered sugar: Sweetens the whipped cream just right without weighing it down.
- 1 teaspoon vanilla extract: For an extra burst of flavor in the frosting layer.
- 2 ½ cups sweetened shredded coconut: The star “snow” topping that gives this cake its charming appearance and texture.
How to Make Old-Fashioned Snowball Cake Recipe
Step 1: Prepare Your Pans and Dry Ingredients
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper so that your cakes will release easily after baking. While the oven warms up, whisk together your flour, baking powder, and salt in a medium bowl; this ensures your leavening and seasoning are evenly distributed in the dry mix.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar together until the mixture is light and fluffy—this usually takes about 3 to 4 minutes with an electric mixer. This step is key because it incorporates air into the batter, giving your cake a delicate texture that’s just heavenly.
Step 3: Add Eggs and Extracts
Next, add the eggs one at a time, beating well after each addition to maintain that airy mixture. Then, stir in both vanilla and almond extracts; these extracts bring out the cake’s fragrant and slightly nutty flavor, setting the stage for the coconut topping’s magic.
Step 4: Combine Dry Ingredients and Milk
Now, alternately add the dry ingredients and whole milk into the batter, starting and ending with the dry ingredients. Gently mix until just combined—overmixing can make the cake dense, so keep it light and careful to preserve tenderness.
Step 5: Bake the Cake Layers
Divide your batter evenly between the prepared pans, smoothing the tops with a spatula. Bake them in your preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow the cakes to cool in their pans for about 10 minutes before transferring them onto a wire rack to cool completely.
Step 6: Whip the Frosting
While the cakes cool, whip together the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This whipped cream frosting is the signature of the Old-Fashioned Snowball Cake Recipe—fluffy, sweet, and perfectly light.
Step 7: Assemble and Frost the Cake
Place one cooled cake layer on your serving plate and spread it generously with the whipped cream. Gently add the second layer on top and frost the entire cake with the remaining cream, smoothing the sides and top.
Step 8: Add the Coconut Snow
Finally, press sweetened shredded coconut onto the frosting so it covers the whole cake like a blanket of snow. This final step turns your cake into the iconic Old-Fashioned Snowball Cake everyone knows and loves. Chill the cake for at least an hour before serving to allow everything to set beautifully.
How to Serve Old-Fashioned Snowball Cake Recipe
Garnishes
A sprinkle of toasted coconut flakes on top can add a lovely contrast to the sweet, soft shredded coconut. Fresh berries like raspberries or strawberries offer a pop of color and a tart note that helps balance the richness of the whipped cream.
Side Dishes
Pair your slice of Old-Fashioned Snowball Cake Recipe with a cup of strong coffee or a classic black tea for a cozy afternoon treat. Fresh fruit salads or a light citrus sorbet can also be delightful companions that refresh the palate after such a rich dessert.
Creative Ways to Present
Try serving mini versions of this snowball cake in clear glass jars layered with cake and whipped cream for a cute, individual dessert. You can also add edible silver or white sprinkles to give your cake an extra festive, sparkling snow effect—perfect for winter gatherings or celebrations.
Make Ahead and Storage
Storing Leftovers
This cake keeps beautifully in the refrigerator for up to 3 days when covered loosely with plastic wrap or stored in an airtight container. The whipped cream frosting stays fresh and the coconut remains lovely and moist.
Freezing
If you want to freeze leftover cake, wrap it tightly in plastic wrap and aluminum foil to avoid freezer burn. It can be frozen for up to 1 month. Thaw it overnight in the refrigerator before serving, and gently refresh the coconut topping if it looks a bit dry.
Reheating
Since this cake is best enjoyed chilled because of the whipped cream frosting, reheating isn’t recommended. Instead, allow it to come to room temperature for about 20 minutes to bring out the flavors and soften the cream a bit for a melt-in-your-mouth experience.
FAQs
Can I use cream cheese instead of whipped cream for the frosting?
You could, but the light, airy whipped cream is a defining characteristic of the Old-Fashioned Snowball Cake Recipe. Cream cheese frosting would make the cake heavier and change the traditional texture and flavor balance.
Is it necessary to use almond extract?
While almond extract adds that subtle nutty hint which complements the coconut beautifully, you can omit it or substitute with extra vanilla extract if needed. The flavor will just be slightly different but still delicious.
Can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free baking flour blend that includes xanthan gum. Results may vary slightly, but it should still come out moist and tasty.
How can I store the shredded coconut topping separately?
If you want to keep the coconut topping fresh and avoid it getting soggy, store it in an airtight container at room temperature until you’re ready to press it onto the frosting just before serving.
What’s the secret to the cake’s moistness?
The combination of softened butter, whole milk, and whipped cream frosting all contribute to that tender, moist texture. Also, careful mixing to avoid overworking the flour is key to keeping the crumb light and soft.
Final Thoughts
This Old-Fashioned Snowball Cake Recipe is more than just a dessert; it’s a charming celebration of simple, lovingly combined ingredients that come together into a show-stopping treat. I hope you enjoy making and sharing this cake as much as I do—it’s perfect for any occasion that calls for a little sweetness, a touch of nostalgia, and a whole lot of joy.
Print
Old-Fashioned Snowball Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Old-Fashioned Snowball Cake is a classic, fluffy layer cake enveloped in a cloud of sweet whipped cream and coated with shredded coconut. With its tender vanilla-almond sponge and rich yet light frosting, this cake brings nostalgic charm and delicate flavors perfect for celebrations or a comforting treat.
Ingredients
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
Frosting
- 3 cups heavy whipping cream
- â…“ cup powdered sugar
- 1 teaspoon vanilla extract
Topping
- 2 ½ cups sweetened shredded coconut
Instructions
- Prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt evenly.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes, incorporating plenty of air for a tender crumb.
- Add eggs and extracts: Add eggs one at a time, beating well after each addition to ensure proper mixing. Stir in both the vanilla and almond extracts for a delicate flavor.
- Combine dry and wet ingredients: Alternately add the dry flour mixture and whole milk to the batter, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing and a dense cake.
- Bake the cake: Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Let the cakes cool in their pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- Whip the cream: Using a mixer, whip together the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form, creating a light and fluffy frosting.
- Assemble the cake: Place one cake layer on a serving plate and spread a generous layer of whipped cream over the top. Add the second cake layer and cover the top and sides evenly with the remaining whipped cream.
- Add the coconut topping: Press the sweetened shredded coconut onto the frosting, covering the entire cake to create the signature snowball appearance.
- Chill before serving: Refrigerate the assembled cake for at least 1 hour to let the whipped cream set and flavors meld before slicing and serving.
Notes
- Ensure eggs are at room temperature to help create a smooth, evenly mixed batter.
- For a deep coconut flavor, lightly toast the shredded coconut before pressing it onto the cake, but be careful not to brown it too much.
- This cake is best served the day it is made but can be stored covered in the refrigerator for up to 2 days.
- To soften the butter quickly, leave it out at room temperature for about an hour or microwave briefly in short bursts.
- Use fresh, high-quality extracts to enhance the cake’s overall aroma and taste.
