Description
Snowball Cake is a delightful, easy-to-make dessert featuring a moist white cake soaked in sweetened condensed milk, topped with a fluffy marshmallow and whipped topping mixture, and finished with a generous sprinkle of shredded coconut to create a snowy effect. Perfect for holidays or any special occasion, this American classic delivers a rich, creamy, and sweet experience with every slice.
Ingredients
Scale
Cake
- 1 box white cake mix, prepared according to package directions
Topping and Filling
- 1 can sweetened condensed milk
- 1 jar marshmallow creme
- 1 cup whipped topping
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
Instructions
- Prepare and Bake Cake. Preheat your oven as directed on the cake mix box. Prepare the white cake mix according to the package instructions and pour it into a greased 9×13-inch baking pan. Bake as directed, usually around 30 minutes, until a toothpick inserted comes out clean.
- Poke Holes in Warm Cake. When the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface of the cake. This will allow the sweetened condensed milk to soak deeply, keeping the cake moist and flavorful.
- Soak Cake with Sweetened Condensed Milk. Evenly pour the entire can of sweetened condensed milk over the cake, making sure it seeps into all the holes you’ve created. Allow it to absorb fully for a few minutes.
- Mix the Topping. In a medium mixing bowl, combine the marshmallow creme, whipped topping, powdered sugar, and vanilla extract. Stir gently until the mixture is smooth and creamy.
- Spread the Topping. Once the cake has cooled completely, evenly spread the marshmallow and whipped topping mixture over the cake’s surface. This creamy layer adds sweetness and a light texture contrast.
- Add the Coconut Snowball Effect. Generously sprinkle the shredded sweetened coconut over the top of the cake. The coconut mimics the look of fresh snowballs, adding texture and flavor.
- Chill and Serve. Refrigerate the cake for at least 2 hours before serving. This chilling time allows the flavors to meld and the cake to set properly for clean slices.
Notes
- Lightly toast the shredded coconut in a dry skillet for a few minutes if you prefer a crunchy texture and deeper flavor.
- Store leftover cake covered in the refrigerator to maintain freshness and moisture.
- You may substitute homemade whipped cream for the whipped topping for a fresher, less processed flavor.
- Use a sharp serrated knife to cut the cake evenly and prevent tearing the topping layer.
