Description
This Old-Fashioned Snowball Cake is a delightful classic dessert featuring light, fluffy vanilla-almond cake layers generously frosted with sweet whipped cream and coated with shredded coconut, reminiscent of snowy winter treats. Perfect for celebrations or cozy gatherings, this cake combines tender crumb and creamy frosting for a truly festive experience.
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
Decoration
- 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 release after baking.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, and salt until evenly combined; set aside.
- 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 to 4 minutes, creating a smooth base for the batter.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla and almond extracts to infuse the batter with classic flavors.
- Combine Ingredients: Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing and maintain cake tenderness.
- Divide and Bake: Evenly divide the batter between the prepared pans and smooth the tops. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely, ensuring the frosting adheres properly.
- Make Whipped Cream Frosting: In a chilled bowl, whip the heavy 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 on top. Add the second cake layer and cover the top and sides fully with the whipped cream frosting.
- Add Coconut Coating and Chill: Press the sweetened shredded coconut onto the frosting all around the cake to mimic a snowy appearance. Chill the cake in the refrigerator for at least 1 hour before serving to allow flavors to meld and frosting to set.
Notes
- For best results, use room temperature eggs and softened butter to ensure proper emulsification and a tender cake.
- Chilling the cake before serving helps the whipped cream frosting hold its shape and intensifies flavor blending.
- You can toast the shredded coconut slightly if you prefer a toasted flavor and texture on top.
- Store any leftovers covered in the refrigerator and consume within 3 days for optimal freshness.
- To make slicing easier, dip your knife in hot water and wipe dry before each cut.
