Description

A classic Old-Fashioned Snowball Cake featuring moist vanilla-almond layers, luscious whipped cream frosting, and a generous coating of sweet shredded coconut, perfect for celebrations or any special occasion.

Ingredients

Dry Ingredients

2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt

Cake Ingredients

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

Frosting Ingredients

3 cups heavy whipping cream
⅓ cup powdered sugar
1 teaspoon vanilla extract
2 ½ cups sweetened shredded coconut

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Instructions

Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper to ensure easy removal of the cakes after baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of leavening agents for a consistent rise.
Cream Butter and Sugar: Using a large bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes. This aerates the mixture for a tender crumb.
Add Eggs and Extracts: Incorporate the eggs one at a time into the butter mixture, beating well after each addition. Then mix in the vanilla and almond extracts for flavor.
Combine Wet and Dry Ingredients: Alternately add the dry ingredients and whole milk to the batter, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
Divide and Bake: Evenly divide the batter between the prepared pans, smoothing the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cakes: Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Whipped Cream Frosting: Whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form, making for a stable, creamy frosting.
Assemble the Cake: Place one cake layer on a serving plate and spread a generous amount of whipped cream over the top. Add the second cake layer and frost the top and sides evenly with the remaining whipped cream.
Add Coconut Coating: Press the sweetened shredded coconut onto the frosting, covering the entire cake for a signature snowball appearance. Chill the cake in the refrigerator for at least 1 hour before serving to set the frosting.

Notes

Ensure all ingredients, especially eggs and butter, are at room temperature for best mixing results.
Line the cake pans with parchment paper to prevent sticking and to maintain the shape.
The almond extract adds a subtle, nutty flavor that enhances the classic taste but can be omitted if unavailable.
For a lighter option, you can reduce the sugar slightly or use a lower-fat cream, but the traditional recipe is rich and indulgent.
Chilling the cake before serving helps the whipped cream frosting firm up and makes slicing easier.