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+ servings
Snowball Cake Recipe

Delightful Snowball Cake Recipe for Sweet Spring Goodness

This delightful raspberry coconut snowball cake recipe offers a light and fluffy dessert perfect for spring celebrations, showcasing a beautiful mix of raspberry and coconut.
Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 320

Ingredients
  

For the Cake
  • 2 cups all-purpose flour can substitute with a gluten-free flour blend
  • 2 teaspoons baking powder always check freshness
  • ½ teaspoon salt reduce slightly if watching sodium intake
  • 1 cup unsalted butter adds richness; margarine works as a dairy-free alternative
  • 1 cup granulated sugar consider using coconut sugar for a caramel note
  • 4 large eggs can use flax eggs for a vegan version
  • 1 teaspoon vanilla extract fresh vanilla beans enhance flavor
  • 1 cup whole milk can swap with almond or any non-dairy milk
  • 1 cup raspberry preserves fresh mashed raspberries mixed with sugar can substitute
  • 2 cups sweetened shredded coconut using unsweetened will reduce sweetness
  • 1 cup powdered sugar optional for garnish

Equipment

  • Dome-shaped cake pan
  • Mixing bowls
  • Measuring tools

Method
 

Step-by-Step Instructions
  1. Grease a dome-shaped cake pan with butter or cooking spray, dust with flour, and preheat your oven to 350°F (175°C).
  2. Cream together 1 cup of unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-4 minutes. Beat in 4 large eggs, one at a time, followed by 1 teaspoon of vanilla extract. In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Gradually add this dry mixture to the butter mixture, alternating with 1 cup of whole milk, until the batter is smooth.
  3. Pour half of the prepared batter into the greased cake pan, smoothing it out evenly with a spatula. Spoon dollops of raspberry preserves over this layer. Pour the remaining batter on top and lightly swirl the raspberry preserves into the batter.
  4. Bake for 45-55 minutes until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  5. Brush the cooled cake with water or simple syrup, then generously press sweetened shredded coconut over the top and sides. Optionally dust with powdered sugar.
  6. Slice the cake into wedges and serve on a decorative platter. Enjoy with tea or coffee.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 44gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 26gVitamin A: 500IUVitamin C: 1mgCalcium: 80mgIron: 1mg

Notes

Expert tips include swirling the raspberry preserves carefully, using room temperature eggs, and ensuring the cake is cool before coating with coconut. Experiment with different fruit preserves for variations.

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