So, you want to make a dessert that looks like you slaved away for hours, but secretly requires the effort level of making toast? My friend, you have come to the right place. Forget everything you think you know about fancy cakes. The Old-Fashioned Snowball Cake is here to deliver maximum nostalgia and minimal stress. It’s basically a hug in cake form.
Why This Recipe is Awesome?
Let’s cut to the chase. This recipe is idiot-proof, even I didn’t mess it up. It requires zero fancy decorating skills. Your main job is to throw a cake at a pile of coconut and hope it sticks. It’s a forgiving, fun, and fantastically fluffy dessert that will transport you straight to your grandma’s kitchen (minus the floral wallpaper). It’s the perfect show-stopper for potlucks, birthdays, or for when you need to eat your feelings in a cloud of sugary goodness.
Ingredients You’ll Need
Gather your troops! Here’s what you need to create this fluffy masterpiece.
For the Cake:
- 1 box of white cake mix (plus the ingredients it calls for, usually eggs, oil, and water) – No shame in the box mix game. It’s our secret weapon.
- 1 teaspoon almond extract – This is the flavor MVP. Don’t you dare skip it.
For the Frosting & Coating:
- 1 cup (2 sticks) of unsalted butter, softened – Not melted! We’ll get to that.
- 4 cups powdered sugar – You might look like a ghost from a cartoon after measuring this. It’s fine.
- 2-3 tablespoons milk or heavy cream – Heavy cream makes it extra luxurious.
- 1 (ish) teaspoon of that glorious almond extract again.
- 1 pinch of salt – To balance the sweet.
- 1 (7-ounce) bag of sweetened shredded coconut – The “snow” in our snowball!
Step-by-Step Instructions
- Preheat and Prep. Crank that oven to whatever temperature your cake mix box says (usually 350°F/175°C). Grease and flour two 8-inch round cake pans. Pro tip: slap a circle of parchment paper in the bottom of each pan. This is your insurance policy against cake-sticking tragedies.
- Make the Cake Batter. In a large bowl, make your cake batter according to the package directions. Now, stir in that key teaspoon of almond extract. This is what makes it taste legitimately homemade and not like a sad, plain box mix. Pour the batter evenly between your two prepared pans.
- Bake It! Pop those pans in the oven and bake for the time specified on the box. You’ll know it’s done when you stick a toothpick in the center and it comes out clean. Let the cakes cool in the pans for about 10 minutes before turning them out onto a wire rack to cool completely. IMPORTANT: Let them get completely cool. I’m talking cold-to-the-touch, Netflix-and-wait cool. Frosting a warm cake is a recipe for a sloppy mess.
- Whip Up the Frosting. While you’re waiting, make the easiest buttercream of your life. In a medium bowl, beat the softened butter with an electric mixer until it’s smooth and creamy. Gradually beat in the powdered sugar. It will get thick. Add the milk/cream, almond extract, and pinch of salt. Beat on medium-high for 2-3 minutes until it’s light, fluffy, and delicious.
- Assemble the Beast. Place one cooled cake layer on a plate or cake stand. Spread a layer of frosting on top. Place the second cake layer on top. Now, take your remaining frosting and cover the entire cake—top and sides—in a thin, even layer. This is called a “crumb coat.” It doesn’t have to be pretty; it just has to be there. It seals in any crumbs so your final coat looks pristine.
- Create the Snowball! Now for the fun part. Take handfuls of shredded coconut and gently press it onto the sides and top of the cake until it’s completely covered. No fancy techniques needed. Just pat it on until the cake looks like it got caught in a blizzard.
Common Mistakes to Avoid
- Frosting a warm cake. I said it once, I’ll say it again. This is the #1 way to end up with a crumbly, melty, sad-looking snowball. Patience, young grasshopper.
- Using rock-hard butter. If your butter isn’t softened, your frosting will be lumpy and refuse to get fluffy. Plan ahead! Take your butter out of the fridge an hour or two before you start.
- Thinking you don’t need to preheat the oven. Rookie mistake. Just do it. It ensures your cake bakes evenly from the second it goes in.
- Skipping the almond extract. Vanilla is fine, but almond is what gives this cake its iconic, nostalgic flavor. It’s non-negotiable for the true experience.
Alternatives & Substitutions
- Gluten-Free? Easy. Just use a gluten-free white cake mix. The rest of the ingredients are naturally GF.
- Not a Coconut Fan? I don’t understand, but I accept you. Try rolling the frosted cake in crushed pecans, sprinkles, or even graham cracker crumbs for a different vibe.
- Want a Lighter Frosting? You can use whipped topping or stabilized whipped cream instead of buttercream. Just know it won’t be as sturdy for long-term sitting out.
- No Almond Extract? Vanilla extract will work in a pinch, but the flavor profile will be different.
FAQ
Can I make this cake ahead of time?
Absolutely! This cake is a great make-ahead dessert. Store it covered in the fridge for up to 2 days. The coconut might get a little less fluffy, but it will still taste amazing.
Help! My buttercream is too runny.
Chill out. Literally. Pop the bowl of frosting into the fridge for 15-20 minutes to let the butter firm up, then re-whip it.
Can I use margarine instead of butter?
Well, technically yes, but why hurt your soul like that? Butter provides a far superior flavor and texture for frosting. IMO, it’s worth it.
My coconut won’t stick to the sides!
This means your crumb coat might have crusted over a bit too much. No worries! Just use a small spatula or butter knife to add a few very thin, fresh patches of frosting to act as “glue,” then press the coconut onto those spots.
How do I store the leftovers?
Because of the buttercream, it’s best to store any leftover cake (lol, leftovers) in an airtight container in the fridge. Let it sit out for 15 minutes before serving to take the chill off.
Final Thoughts
And there you have it! A gorgeous, delicious, and deceptively simple cake that’s guaranteed to impress. You didn’t just make a dessert; you made a memory. Now go forth, cover something in coconut, and tell everyone you’re a professional pastry chef. They don’t need to know our little box-mix secret. You’ve earned every compliment
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