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
Scale
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.
