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Snowball Cake Recipe

Delightful Snowball Cake Recipe: Light & Fruity Spring Treat

Make this delightful Raspberry Coconut Snowball Cake for a light and fruity dessert that's perfect for spring celebrations.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour substitute with gluten-free flour if necessary
  • 2 teaspoons baking powder no substitution needed
  • 0.5 teaspoon salt a standard ingredient in baking
  • 0.5 cups unsalted butter can be replaced with margarine or dairy-free alternative
  • 1 cup granulated sugar brown sugar can be used for richer flavor
  • 3 large eggs egg replacers can be used for a vegan version
  • 1 teaspoon vanilla extract use pure vanilla for best results
  • 1 cup whole milk substitute with almond milk or another non-dairy milk if needed
For the Raspberry Swirl
  • 0.5 cups raspberry preserves fresh raspberries can be used but mash with sugar
For the Coating
  • 1 cup sweetened shredded coconut unsweetened coconut can be used for less sweetness
  • powdered sugar optional, for dusting before serving

Equipment

  • 10-cup dome cake pan
  • electric mixer
  • mixing bowls
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 10-cup dome cake pan and dust with flour.
  2. In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt.
  3. In a large bowl, cream ½ cup of unsalted butter and 1 cup of granulated sugar until light and fluffy. Add 3 eggs one at a time, mixing well. Stir in 1 teaspoon of vanilla extract.
  4. Gradually add the dry ingredients to the butter mixture, alternating with 1 cup of whole milk. Mix until just combined.
  5. Pour half the batter into the greased pan. Dollop ½ cup of raspberry preserves on top, then pour the remaining batter over it and swirl gently.
  6. Bake for 45–55 minutes until a toothpick comes out clean. The top should be golden brown.
  7. Cool the cake in the pan for about 10 minutes, then transfer to a wire rack. Brush the surface with water or syrup and roll in 1 cup of shredded coconut.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 250IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Serve with a cup of tea or a scoop of whipped cream for an extra touch. This cake can also be made gluten-free with proper substitutions.

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