Snowball Cake Recipe

Why You’ll Love This Recipe

If you’re a fan of chocolate, marshmallows, and coconut, then this cake will quickly become a favorite. The chocolate cake layers are moist and flavorful, complemented by a smooth and fluffy marshmallow buttercream filling. The coconut buttercream adds a rich and creamy texture, while the pink coconut finish gives it a playful touch, making it the perfect dessert for any celebration. Whether you’re a coconut lover or just someone who enjoys a decadent cake, Snowball Cake is sure to impress!

Ingredients

Chocolate Coconut Cake Layers

• 3/4 cup buttermilk, room temperature

• 2/3 cup sour cream, room temperature

• 3 whole eggs, room temperature

• 1/3 cup vegetable oil

• 1 tablespoon vanilla

• 1 tablespoon coconut emulsion or extract

• 1/8 cup cocoa powder

• 1/4 cup cake flour or all-purpose flour

• 1/4 cup mini chocolate chips (optional)

• 1 15.25oz box of chocolate cake mix (any brand will work, Duncan Hines recommended)

Coconut Buttercream

• 1 1/2 cups (or 3 sticks) unsalted butter, room temperature

• 1 pinch of salt

• 1 tablespoon vanilla

• 2 teaspoons coconut emulsion or extract

• 1/4 cup heavy cream

• 7-8 cups powdered sugar

Marshmallow Filling

• 1 cup marshmallow fluff

• 1/2 cup prepared coconut buttercream (from above)

Pink Coconut

• 1 package (2-3 cups) shredded coconut

• 2 drops pink coloring gel

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Chocolate Coconut Cake Layers:

1. Preheat your oven to 325°F (convection bake), or 350°F for traditional bake. Prepare three 6-inch cake pans by greasing them with shortening and dusting them with flour.

2. In a large bowl, whisk together buttermilk, sour cream, eggs, vegetable oil, vanilla, and coconut extract.

3. Sift in the chocolate cake mix and cocoa powder, then gently fold until fully combined. Avoid overmixing.

4. Optionally, fold in mini chocolate chips.

5. Divide the batter evenly between the prepared pans.

6. Bake for 25-27 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on a cooling rack. Once cool, wrap them in plastic wrap and freeze until ready to assemble.

For the Coconut Buttercream:

1. Using a stand mixer with a paddle attachment, whip the butter until it becomes light and fluffy.

2. Add salt, vanilla, coconut emulsion/extract, and heavy cream. Mix to combine.

3. Gradually add powdered sugar on low speed until fully incorporated. If the buttercream seems too thick, add more heavy cream, one tablespoon at a time.

4. Increase the speed to high and beat for 2 minutes to create a light and fluffy texture.

For the Marshmallow Filling:

1. Take 1/2 cup of the coconut buttercream and mix it with marshmallow fluff in a separate bowl until fully combined.

2. Pipe the marshmallow filling into a piping bag without a piping tip and set aside.

For the Pink Coconut:

1. In a food processor, combine shredded coconut and pink gel food coloring. Pulse until the coconut is evenly pink and the texture is smaller.

Assembly:

1. Place the first chilled cake layer on a cake turntable. Spread a thin layer of coconut buttercream on top.

2. Pipe a strong dam of coconut buttercream around the cake’s edge and fill the center with marshmallow filling.

3. Add the second cake layer and repeat the process.

4. Apply a crumb coat and freeze for 3 minutes.

5. Add a final layer of coconut buttercream and smooth it with a cake scraper.

6. Gently press the pink coconut onto the cake using either the first or second option for coconut application.

7. Pipe large dollops of buttercream on top using a Wilton 1A piping tip. Wet your finger and gently pat down each dollop to create a rounded shape.

Servings and Timing

• Servings: 10-12

• Prep Time: 45 minutes

• Cook Time: 30 minutes

• Chill Time: 3 hours (including assembly time and freezing the cake layers)

Variations

• Flavor Variations: You can try using different cake mix flavors like vanilla or spice cake for a new twist.

• Filling Variations: Swap the marshmallow fluff filling for a chocolate ganache or fruit preserves for a different flavor profile.

• Coconut Toppings: If you don’t have pink food coloring, feel free to use white shredded coconut or opt for unsweetened coconut for a more natural flavor.

Storage/Reheating

• Storage: Store leftover cake in an airtight container at room temperature for up to 2-3 days. If you want to keep it longer, refrigerate it for up to a week.

• Freezing: The cake layers can be frozen separately for up to 2 months before assembly. Once fully assembled, the entire cake can be frozen for up to a month.

• Reheating: If you prefer your cake warm, gently heat individual slices in the microwave for 10-15 seconds, or place the whole cake in a low-heat oven for a few minutes.

FAQs

How do I make sure my cake layers don’t stick to the pans?

To prevent sticking, grease the pans with shortening and dust them with flour. You can also use parchment paper to line the bottom of the pans.

Can I make this cake in advance?

Yes, you can prepare the cake layers and buttercream up to 2 days ahead. Assemble the cake just before serving.

What can I use if I don’t have coconut emulsion or extract?

You can substitute the coconut emulsion with pure coconut extract or even vanilla extract for a different flavor.

Can I use a different size cake pan?

Yes, but make sure to adjust the baking time. Larger pans will need less baking time, while smaller pans will need more. Keep an eye on the cake and do the toothpick test to check for doneness.

How do I prevent the cake from becoming too dry?

Make sure to not overbake the cake. Check for doneness at the lower end of the recommended baking time. You can also brush the cake layers with a simple syrup before frosting for added moisture.

Can I skip the pink coconut topping?

Of course! If you prefer a more traditional look, you can skip the pink coconut and simply frost with the coconut buttercream.

Is there a way to make this cake less sweet?

You can reduce the amount of powdered sugar in the buttercream, or substitute the marshmallow fluff filling with whipped cream for a lighter, less sweet filling.

What should I do if the buttercream is too thin?

If your buttercream becomes too thin, add more powdered sugar a tablespoon at a time until you reach the desired consistency.

Can I use a different type of frosting for this cake?

Absolutely! You can use any frosting you prefer, such as cream cheese frosting, chocolate buttercream, or whipped cream.

Can I make this cake gluten-free?

Yes, you can substitute the cake mix with a gluten-free variety, and make sure to use gluten-free flour for the cake layers.

Conclusion

Snowball Cake is an eye-catching and delicious dessert that combines rich chocolate cake, fluffy marshmallow filling, and a smooth coconut buttercream frosting. Its playful appearance, topped with pink coconut, makes it a perfect cake for any festive occasion. Whether you’re baking for a special event or just want to treat yourself, this cake will surely be a hit with everyone who tries it. Enjoy this delightful dessert with family and friends, and make your next celebration extra sweet!

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