Snowball Cake Recipe

There’s something magical about baking a Snowball Cake that brings me back to my childhood. I remember my mom making it for special occasions, her laughter filling the kitchen as she playfully tossed coconut around like confetti. The first slice was always a celebration, with that sweet swirl of raspberry preserves peeking through the fluffy cake. It was a treat that made every birthday feel extra special and every holiday a little brighter. Now, I find myself recreating those memories for my own family, filling our home with the same warmth and joy.

This Snowball Cake isn’t just a dessert; it’s a reason to gather around the table and share stories. Whether it’s for a birthday, a family reunion, or a cozy winter night, this cake brings a touch of sweetness to any occasion. The combination of the soft cake, tangy raspberry, and the delightful crunch of coconut is simply irresistible. Trust me, once you taste it, you’ll understand why this Snowball Cake Recipe will be a keeper in your home, just like it is in mine.

Why You’ll Love the Snowball Cake Recipe

• Quick prep time of just 20 minutes, perfect for busy days.
• Minimal ingredients make it easy to whip up on a whim.
• Family-friendly dessert that everyone will enjoy, even the picky eaters!
• Freezer-friendly, so you can make it ahead and enjoy later.
• Beautiful presentation that's sure to impress at any gathering.
• Deliciously moist with a perfect balance of sweet and tart flavors.

Ingredients You’ll Need

• 2½ cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, at room temperature (use good quality butter for the best flavor)
• 1½ cups granulated sugar
• 3 large eggs (preferably organic or free-range for better taste)
• 1 tablespoon vanilla extract (pure vanilla extract is always best)
• 1 cup whole milk (you can substitute with almond milk for a dairy-free version)
• ½ cup raspberry preserves, slightly warmed (microwave for about 10-15 seconds for easier swirling)
• 2 cups sweetened shredded coconut (look for unsweetened if you prefer less sweetness)
• Powdered sugar for dusting, optional (adds a lovely finishing touch)

Step-by-Step Instructions

Preheat the Oven

1. Start by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly and rises beautifully.
2. While the oven is heating, grease and flour two 9-inch round cake pans. This helps the cakes release easily once baked. You can also use parchment paper for extra security.

Prepare the Batter

1. In a medium bowl, whisk together the 2½ cups of all-purpose flour, 1½ teaspoons of baking powder, and ½ teaspoon of salt. This helps to evenly distribute the leavening agents.
2. In a large mixing bowl, beat ¾ cup of unsalted butter (at room temperature) and 1½ cups of granulated sugar together until it’s fluffy and light in color. This should take about 3 to 5 minutes.
3. Add 3 large eggs one at a time, mixing well after each addition to ensure everything is well incorporated.
4. Stir in 1 tablespoon of vanilla extract, and mix until combined.
5. Now, gradually add the flour mixture and 1 cup of whole milk, alternating between the two. Start with a third of the flour mixture, then add half the milk, followed by half of the remaining flour, and finally the rest of the milk. Finish with the last of the flour mixture. Don’t worry if the batter looks a little lumpy; that’s perfectly fine!

Add Raspberry Preserves

1. Pour half of the batter into each prepared pan, smoothing it out with a spatula.
2. Take the warmed ½ cup of raspberry preserves and drop spoonfuls onto the batter in each pan. Use a knife to gently swirl the preserves into the batter, creating a beautiful marbled effect. Just be careful not to overdo it; you want to see those lovely raspberry swirls!

Bake the Cake

1. Place the pans in the preheated oven and bake for 25 to 30 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
2. Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. This makes them easier to handle.

Cool and Coat

1. After 10 minutes, carefully remove the cakes from the pans and transfer them to a wire rack to cool completely. Patience is key here; you want them to cool all the way down!
2. Once the cakes are completely cool, it’s time to coat them! Take the 2 cups of sweetened shredded coconut and gently press it onto the sides and top of the cakes. You can use your hands or a spatula to make sure the coconut sticks well.
3. If you’d like, dust the top with powdered sugar for a lovely finishing touch before serving. It adds a little extra elegance!

Variations

• For a tropical twist, substitute the raspberry preserves with pineapple or mango preserves.
• Make it gluten-free by using a 1:1 gluten-free flour blend.
• Try adding lemon zest to the batter for a refreshing citrus flavor.
• For a lighter version, use Greek yogurt instead of butter for a moist cake.
• Incorporate shredded carrots or zucchini for a fun veggie boost!

Serving and Storage Tips

Serving

Serve the Snowball Cake at room temperature for the best flavor. Consider garnishing with fresh raspberries or a dollop of whipped cream for an extra touch. It’s perfect for birthdays, holidays, or simply as a sweet treat with afternoon tea!

Storage

Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw it in the fridge overnight before serving again.

Helpful Notes

• For a dairy-free option, substitute butter with coconut oil and use almond or oat milk.
• Feel free to add a pinch of almond extract for an extra layer of flavor.
• If you prefer less sweetness, use unsweetened coconut and reduce the granulated sugar slightly.
• Consider adding chopped nuts, like almonds or walnuts, for a delightful crunch.
• Ensure all ingredients are at room temperature for better mixing and texture.

Frequently Asked Questions

Can I freeze the Snowball Cake?

Yes, you can freeze the Snowball Cake! Wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn. It will keep well in the freezer for up to 3 months. When you’re ready to enjoy it again, just thaw it in the fridge overnight.

What can I substitute for raspberry preserves?

If you don’t have raspberry preserves on hand, feel free to use other fruit preserves like strawberry, blueberry, or even apricot. You can also make a simple fruit compote by simmering your favorite berries with a bit of sugar until thickened.

How do I make this recipe gluten-free?

To make the Snowball Cake gluten-free, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Look for a blend that contains xanthan gum for the best texture. Just be sure to check the labels to ensure all other ingredients are also gluten-free!

Final Thoughts

I truly hope you give this Snowball Cake Recipe a try. It’s more than just a cake; it’s a sweet reminder of joy and togetherness, perfect for any occasion. Each bite is a little piece of happiness, and I promise it will become a cherished favorite in your home, just like it is in mine. Remember, cooking is all about love and sharing moments with those you care about. So gather your ingredients, bring your family into the kitchen, and let the magic of baking fill your hearts and your home. Happy baking!

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