Old-Fashioned Snowball Cake Recipe

If there’s one dessert that evokes warm memories, sweet nostalgia, and a crowd-pleasing smile, it’s this Old-Fashioned Snowball Cake Recipe. This classic Southern treat dazzles with its fluffy layers, light-as-air whipped cream frosting, and a snowy blanket of shredded coconut that’s simply irresistible. Every bite feels like a cozy hug on a plate, making it perfect for family gatherings, holidays, or whenever you crave a taste of timeless comfort. Let me walk you through this delightful recipe that’s as approachable as it is impressive.

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity: just a handful of essential ingredients come together to create a cake bursting with flavor, texture, and that perfect snowy appearance. Each element plays a starring role, whether it’s the rich butter adding tenderness or the light whipped cream frosting providing a cool, creamy finish.

• 2 ½ cups all-purpose flour: The sturdy base that gives the cake its soft yet firm structure.
• 2 ½ teaspoons baking powder: The rising agent that ensures your cake layers turn out perfectly fluffy.
• ½ teaspoon salt: A pinch that enhances all the sweet flavors.
• 1 cup unsalted butter, softened: Adds rich moisture and creaminess to the batter.
• 2 cups granulated sugar: Sweetness that balances the richness beautifully.
• 4 large eggs, room temperature: Key for structure and a tender crumb.
• 1 teaspoon vanilla extract: Adds warm, aromatic flavor to the cake.
• 1 teaspoon almond extract: Introduces a subtle, nutty complexity that elevates the cake.
• 1 cup whole milk: Keeps the batter smooth and moist.
• 3 cups heavy whipping cream: For the luscious cream frosting that’s the star of this recipe.
• ⅓ cup powdered sugar: Sweetens and stabilizes the whipped cream topping.
• 1 teaspoon vanilla extract: Infuses the whipped cream with gentle flavor.
• 2 ½ cups sweetened shredded coconut: Creates the iconic snowball finish and adds delightful texture.

How to Make Old-Fashioned Snowball Cake Recipe

Step 1: Prep Your Oven and Pans

Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line their bottoms with parchment paper. This little trick ensures your cakes will lift out cleanly without sticking, preserving those lovely rounded edges.

Step 2: Mix the Dry Ingredients

Whisk together the flour, baking powder, and salt in a medium bowl. This helps the baking powder distribute evenly throughout the flour, so your cake rises uniformly with a tender crumb.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar until the mixture is light, fluffy, and pale—about 3 to 4 minutes. This creaming process traps air, which is a secret trick to a soft, airy cake.

Step 4: Add Eggs and Extracts

Incorporate the eggs one at a time, beating well after each addition to maintain that nice creamy texture. Next, stir in the vanilla and almond extracts for a burst of warm, inviting flavor that’s classic to this recipe.

Step 5: Alternate Adding Dry Ingredients and Milk

To keep the batter balanced and smooth, add the dry ingredients and milk in alternating batches—starting and ending with the dry mix. Stir just until combined to avoid overmixing, which can make the cake tough.

Step 6: Bake the Cake Layers

Divide the batter evenly between your prepared pans, smoothing the tops gently. Bake for 25 to 30 minutes or until a toothpick poked in the center comes out clean. The kitchen will soon be filled with a heavenly buttery, vanilla scent.

Step 7: Cool Completely

Let the cakes cool in the pans for about 10 minutes, then transfer them to wire racks to cool off completely. This step is crucial, as assembling or frosting warm layers can cause melting and sliding.

Step 8: Whip the Cream

While your cake cools, whip the heavy cream with the powdered sugar and vanilla extract until you see stiff peaks form. This decadent whipped cream becomes your frosting and it tastes as fresh and luxurious as it looks.

Step 9: Assemble the Cake

Place one cake layer on a serving plate and spread a thick layer of whipped cream over it. Add the second cake layer on top, then frost the entire top and sides evenly with the remaining whipped cream. The soft, white frosting sets the stage for the final snowy touch.

Step 10: Add the Snowy Coconut Finish

Press the sweetened shredded coconut gently onto all sides of the cake to create that iconic snowball look. Chill the cake for at least one hour before slicing to allow everything to set beautifully.

How to Serve Old-Fashioned Snowball Cake Recipe

Garnishes

Simple is best here. Beyond the generous shredded coconut, a few fresh mint leaves or a handful of bright berries placed delicately on top can add a delightful pop of color and a fresh contrast to the sweet richness.

Side Dishes

This cake pairs gorgeously with a light cup of herbal tea or a smooth coffee, balancing the richness of the whipped cream and butter. A fresh fruit salad alongside can provide a refreshing lightness to the dessert experience.

Creative Ways to Present

For a festive touch, consider serving individual snowball cake slices in clear glass dishes topped with a small sprig of rosemary or a dusting of extra coconut. You could even transform it into mini snowball cupcakes for a charming party treat.

Make Ahead and Storage

Storing Leftovers

Store any leftover Old-Fashioned Snowball Cake Recipe in an airtight container in the refrigerator to keep the whipped cream fresh and fluffy. It’s best enjoyed within 2 days for optimal texture and flavor.

Freezing

If you want to freeze the cake, wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. It’s wise to freeze before frosting, as whipped cream doesn’t freeze and thaw well. Freeze the cake layers separately and thaw in the fridge before assembling.

Reheating

This cake is best served chilled, so reheating is not recommended. However, if you prefer, let refrigerated cake slices sit at room temperature for 15-20 minutes before serving to soften the texture slightly.

FAQs

Can I use a different type of milk?

Whole milk gives the best flavor and richness, but you can substitute with 2% or even a non-dairy option like almond milk if needed—just be mindful that it might slightly alter the taste and texture.

What if I don’t have almond extract?

You can absolutely leave it out or double the vanilla extract instead. Almond extract adds a special nutty aroma, but the cake will still be delicious without it.

How do I store the leftover whipped cream?

Whipped cream is best used fresh, but leftover frosting can be stored in an airtight container in the fridge for up to 24 hours. If it loses volume, you can lightly re-whip before spreading again.

Can I make this cake gluten-free?

To make a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum for structure. The cake texture may vary a bit, but it will still be delightful.

What’s the best way to get the shredded coconut to stick?

Make sure the whipped cream frosting is applied evenly and while still a bit tacky, press the coconut gently but firmly into the frosting to cover completely. Chilling afterward helps everything set perfectly.

Final Thoughts

I can’t recommend enough giving this Old-Fashioned Snowball Cake Recipe a try—it’s like bringing a little Southern magic to your kitchen. The simplicity of the ingredients, combined with that cloud-like coconut finish, makes it a showstopper that’s sure to become a beloved classic in your home too. Trust me, every slice offers a delicious little snowball of happiness you won’t want to miss!

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