Description
Classic Old-Fashioned Snowball Cake made with fluffy layers of vanilla almond cake, rich whipped cream frosting, and coated with sweet shredded coconut for a nostalgic, snowy appearance. Perfect for festive occasions or a delightful dessert 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
Whipped Cream Frosting
- 3 cups heavy whipping cream
- â…“ cup powdered sugar
- 1 teaspoon vanilla extract
Topping
- 2 ½ cups sweetened shredded coconut
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper to ensure easy cake release.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine well and aerate.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes using a mixer on medium speed.
- Add eggs and extracts: Add the eggs one at a time into the creamed butter mixture, beating well after each addition. Stir in the vanilla and almond extracts for flavor.
- Combine batter: Alternately add the dry ingredient mixture and whole milk to the butter mixture, starting and ending with the dry ingredients. Mix each addition just until combined to avoid overmixing and ensure a tender crumb.
- Bake the cakes: Divide the batter evenly between the two prepared pans, smoothing the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the layers: Allow the cakes to cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare whipped cream frosting: In a chilled bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, creating a stable and fluffy frosting.
- Assemble the cake: Place one cake layer on a serving plate and spread a generous layer of whipped cream frosting over the top. Add the second cake layer and apply frosting to cover the top and sides evenly.
- Add coconut topping and chill: Press the sweetened shredded coconut onto the frosted cake to cover it completely. Refrigerate for at least 1 hour to set the frosting and allow flavors to meld before serving.
Notes
- Use room temperature eggs and butter for the best batter consistency and rise.
- Make sure the cake layers are completely cool before frosting to prevent melting.
- Chilling the cake before serving helps the whipped cream frosting firm up and the coconut to adhere better.
- This cake is best served within 2 days but can be refrigerated up to 3 days.
- For a dairy-free option, substitute dairy-free butter, milk alternatives, and whipped cream alternatives accordingly.
