If you crave a dessert that’s equal parts show-stopping and deceptively easy, you need to taste a Snowball Cake. Imagine a tender, vanilla-scented cake dome hiding a burst of sweet raspberry preserves, all wrapped up in a generous, fluffy layer of coconut—and finished with a magical snowfall of powdered sugar. This stunning centerpiece always brings a sense of wonder to the table, whether it’s a cozy family gathering or your next celebration. Snowball Cake is more than just a treat; it’s a delightful surprise in every slice, and it might just become your most-requested recipe.

Ingredients You’ll Need

Snowball Cake keeps things wonderfully simple, letting each carefully chosen ingredient shine. Every element does its part—think fluffiness from the butter, rich color from the raspberry filling, and irresistible snow-like coconut on top. Here’s what you’ll gather:

All-purpose flour: Gives the cake its structure and classic crumb—sift for extra softness!
Baking powder: The leavener that helps your cake dome rise tall and proud.
Salt: Just a little lifts all the other flavors; don’t skip it.
Unsalted butter (room temperature): Creamed for irresistible cake richness and tender texture.
Granulated sugar: For a balanced sweetness and moist crumb.
Large eggs: They provide structure and a lovely golden color to the cake.
Vanilla extract: Infuses the batter with a cozy, aromatic undertone that really shines in every bite.
Whole milk: Adds moisture, helping everything blend into a velvety batter.
Raspberry preserves (slightly warmed): The heart of the Snowball Cake—use a good-quality preserve for the best burst of fruity flavor.
Sweetened shredded coconut: The iconic “snow”—press it on for a blanket of sweet, chewy goodness.
Powdered sugar (optional, for dusting): Adds the final frosty flourish before you slice.

How to Make Snowball Cake

Step 1: Prep the Pan and Oven

First things first—preheat your oven to 350°F (175°C), and generously butter a 10-cup oven-safe dome pan or large ovenproof bowl. Dust it lightly with flour, knocking out the excess. This step ensures your Snowball Cake will release cleanly with that signature domed look.

Step 2: Mix Dry and Cream Wet Ingredients

In one bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, use a handheld mixer or stand mixer to beat the butter and sugar until light and fluffy—this usually takes 3-4 minutes and is worth every second for that plush cake texture. Beat in the eggs one at a time, then stir in the vanilla.

Step 3: Combine and Create the Batter

Alternate adding the dry ingredients and the whole milk to your creamed butter mixture, beginning and ending with the dry mix. Stir just until combined—overmixing can lead to a dense cake, so stop as soon as the batter comes together.

Step 4: Layer and Swirl the Raspberry Filling

Spoon half the batter into your prepared pan and smooth it out. Dollop the slightly warmed raspberry preserves over the batter, then top with the rest. For a beautiful marbled effect, gently swirl the preserves and batter with a skewer or knife—but don’t overdo it; you want ribbons, not an even mix.

Step 5: Bake and Cool

Bake your Snowball Cake for 45 to 55 minutes, checking with a toothpick at the center for doneness—it should come out mostly clean, with just a crumb or two attached. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This keeps the crumb tender and the dome intact.

Step 6: Coat with Coconut and Serve

If your cake seems dry on the outside, you can lightly brush it with water or a simple syrup. Hold the cooled cake in your hands and press sweetened shredded coconut all over until you get that lush snowy coating. Dust with powdered sugar if desired, slice, and get ready for “wow!”

How to Serve Snowball Cake

Garnishes

Enhance your Snowball Cake by scattering a few extra raspberries around the base or dotting the platter with fresh mint leaves for color. A light dusting of powdered sugar over the coconut adds even more wintry charm.

Side Dishes

This cake pairs beautifully with something cool and creamy—think a scoop of vanilla bean ice cream, a dollop of whipped cream, or a small bowl of fresh berries. Each complements the sweet coconut and tangy raspberry notes in the Snowball Cake, making every bite even more memorable.

Creative Ways to Present

Try serving it on a vintage cake stand surrounded by coconut flakes to mimic a snowy scene, or portion slices into cupcake liners for whimsical “snowball” cupcakes perfect for parties. For an extra-special touch, top each portion with a raspberry jewel and a tiny mint leaf—adorable and inviting!

Make Ahead and Storage

Storing Leftovers

Store leftover Snowball Cake in an airtight container at room temperature for up to 2 days. If your kitchen is particularly warm, refrigerate it instead—just let it come to room temp before serving to bring back its irresistible tenderness.

Freezing

Yes, you can freeze Snowball Cake! Wrap slices tightly in plastic wrap and then foil, and store them in a freezer bag for up to one month. Thaw overnight in the fridge or on the counter for a few hours before serving—just note that fresh coconut coating may lose a little of its snowy softness after freezing, but it’s still delicious.

Reheating

If you prefer to serve the cake warm, microwave individual slices for 10 to 15 seconds, or let them sit at room temperature to soften up. Warming gently enhances the raspberry preserve’s jamminess and makes the coconut extra fragrant.

FAQs

Do I have to use a dome-shaped pan?

No worries if you don’t have a dome pan! You can use any oven-safe bowl with a similar capacity, or even bake the Snowball Cake in a 9-inch round cake pan. The classic look is a dome, but the flavor is just as magical no matter the shape.

Can I substitute the raspberry preserves?

Absolutely—this cake is just as lovely with strawberry, blackberry, or even apricot preserves. If you want more tartness, try a little lemon or orange marmalade for a citrusy twist on your Snowball Cake.

What if I want to make Snowball Cake ahead of time?

Perfect idea! You can bake the cake one day in advance. Wait to add the coconut and powdered sugar coating until just before serving, so the snow effect stays super fresh and fluffy.

Can I make it gluten-free?

Yes, you can substitute your favorite gluten-free baking blend (make sure it includes xanthan gum) to keep the texture light. Just be sure to check all your labels, especially for the preserves and coconut, to avoid any sneaky gluten.

Why is my Snowball Cake dry?

Dry cake usually means it was baked a bit too long, or the batter was overmixed. Start checking it a few minutes before the suggested time, and remember to mix the batter gently so you keep all that moisture in for a plush crumb.

Final Thoughts

If you’re searching for a dessert that combines stunning looks with comforting, familiar flavors, you can’t go wrong with this Snowball Cake. Every time I bring it out, I see smiling faces and get requests for the recipe. Dive in—your table deserves a little winter magic, no matter the season!