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Snowball Cake Recipe

Snowball Cake Recipe
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★★★★★

5.1 from 25 reviews

This Snowball Cake is a delightful raspberry coconut swirl cake featuring a moist vanilla batter layered with sweet raspberry preserves and coated in shredded coconut. Its dome shape and lightly dusted powdered sugar finish make it a stunning centerpiece perfect for afternoon tea or special occasions. The cake balances nostalgic coconut flavors with a fresh raspberry twist for a unique treat.

Ingredients

Scale

For the Cake:

  • 2½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter, room temperature
  • 1½ cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup whole milk

For the Swirl:

  • ½ cup raspberry preserves, slightly warmed

For the Coating:

  • 2 cups sweetened shredded coconut
  • Powdered sugar, for dusting (optional)

Instructions

  1. Prepare the pan and preheat: Grease a 10-cup dome-shaped cake pan or an oven-safe glass bowl with butter and lightly dust it with flour to prevent sticking. Preheat your oven to 350°F (175°C).
  2. Make the batter: In a mixing bowl, cream together the softened butter and granulated sugar using a stand or hand mixer for about 3 minutes until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition to incorporate fully. Stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture in batches, alternating with whole milk, mixing gently just until combined to avoid overmixing.
  3. Swirl in raspberry preserves: Pour half of the cake batter into the prepared pan. Spoon the slightly warmed raspberry preserves over the batter in dollops. Pour the remaining batter on top, then use a knife or skewer to gently swirl the preserves through the batter to create a marbled effect without fully blending.
  4. Bake and cool: Bake the cake in the preheated oven for 45 to 55 minutes. Test doneness by inserting a toothpick into the center; it should come out clean when the cake is ready. Allow the cake to cool in the pan for about 10 minutes before carefully turning it out onto a cooling rack to cool completely.
  5. Coat with coconut: Once the cake has completely cooled, lightly brush its surface with a bit of water or simple syrup to help the shredded coconut stick better. Press the sweetened shredded coconut all over the cake’s surface until it is fully covered. Optionally, dust the cake lightly with powdered sugar for a snowy finish.
  6. Serve: Slice the beautifully swirled snowball cake and serve alongside tea or coffee for a nostalgic and elegant treat.

Notes

  • Use slightly warmed raspberry preserves to make swirling easier and more even.
  • If you don’t have a dome-shaped pan, you can use a round cake pan but the shape will be flatter.
  • Brushing the cooled cake with simple syrup helps the coconut adhere better but can be omitted if preferred.
  • Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
  • This cake can be made a day ahead and refrigerated to enhance flavors.

Nutrition

Keywords: Snowball cake, raspberry coconut cake, coconut swirl cake, swirl cake recipe, dome cake, raspberry preserves cake, coconut dessert

Find it online: https://bakedbylisa.com/snowball-cake-recipe/