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–+ servings
Snowball Cake Recipe

Deliciously Light Snowball Cake Recipe for Spring Celebrations

This Snowball Cake Recipe features a playful blend of raspberry preserves and coconut, perfect for spring celebrations.
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Prep Time 30 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour substitute with a gluten-free flour blend for a lighter option
  • 2 teaspoons baking powder acts as a leavening agent
  • 0.5 teaspoon salt enhances flavor
  • 1 cup unsalted butter can be replaced with dairy-free butter for a vegan style
  • 1 cup granulated sugar brown sugar may add a deeper flavor
  • 3 large eggs for a vegan alternative, use flax eggs
  • 1 teaspoon vanilla extract opt for pure vanilla for the best results
  • 1 cup whole milk almond or oat milk are great dairy-free substitutes
  • 0.5 cup raspberry preserves fresh raspberries can be a tasty substitute
  • 2 cups sweetened shredded coconut use unsweetened coconut for less sweetness
  • 1 cup powdered sugar optional for dusting

Equipment

  • Dome-shaped cake pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a dome-shaped cake pan with butter or non-stick spray, then dust it with flour.
  2. Cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-5 minutes. Add 3 large eggs one at a time, then mix in 1 teaspoon of vanilla extract. In another bowl, whisk together 2 cups of flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Gradually alternate adding the dry mixture and 1 cup of whole milk to combined.
  3. Pour half of the prepared batter into the greased cake pan. Dollop raspberry preserves over the batter, then pour the remaining batter on top and create ribbons of raspberry using a knife.
  4. Bake the cake for 45-55 minutes, checking for doneness at the 45-minute mark with a toothpick.
  5. Once baked, cool the cake in the pan for 10 minutes before transferring it to a wire rack.
  6. Lightly brush the surface of the cooled cake with water or syrup, then press the shredded coconut onto it for an even coating.
  7. Dust with powdered sugar for extra visual appeal if desired.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

Mix only until combined to avoid a dense cake texture. Warm raspberry preserves for better marbling. Use room temperature eggs and butter for smoother batter.

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