Description
This classic Old-Fashioned Snowball Cake features light and fluffy vanilla-almond sponge layers layered with rich whipped cream frosting, all enveloped in a blanket of sweet shredded coconut. Perfect as a nostalgic dessert for gatherings, this cake combines traditional baking with a delicate, creamy finish that is sure to be a crowd-pleaser.
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
Topping
- 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 prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly combine and ensure proper leavening.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter together with granulated sugar until the mixture is light and fluffy, which should take about 3 to 4 minutes using a mixer.
- Add Eggs and Flavorings: Incorporate eggs one at a time into the butter-sugar mixture, beating well after each addition. Then mix in vanilla and almond extracts for flavor depth.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and whole milk to the batter, beginning and ending with the dry mix. Stir gently until just combined to avoid overmixing.
- Divide and Bake: Evenly divide the batter between the prepared pans, smoothing the tops with a spatula. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in their pans for 10 minutes, then transfer them onto a wire rack to cool completely before frosting.
- Whip the Cream: Whip the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form, creating a light and stable whipped cream frosting.
- Assemble the Cake: Place one cake layer on your serving plate and spread a generous amount of whipped cream over it. Top with the second cake layer and frost the top and sides with the remaining whipped cream.
- Decorate and Chill: Press the sweetened shredded coconut onto the frosted cake to cover all surfaces. Chill the cake in the refrigerator for at least one hour to allow the flavors to meld and the frosting to set before serving.
Notes
- Ensure eggs are at room temperature for better batter incorporation and cake texture.
- Use chilled bowls and beaters when whipping cream for optimal volume.
- The shredded coconut is sweetened, but toasting it lightly before applying can add a nice depth of flavor if desired.
- For a dairy-free version, substitute milk and cream with suitable alternatives, though texture and flavor may vary.
- Leftover cake can be stored covered in the refrigerator for up to 3 days to maintain freshness.
