Sno Ball Cake

why make this recipe

Sno Ball Cake is a fun and colorful dessert that is perfect for celebrations and gatherings. It brings a delightful twist on a classic chocolate cake and adds a pleasing texture with fluffy frosting and shredded coconut. The eye-catching pink color makes it a favorite among both kids and adults. Making this cake is simple, and it offers a blissful treat that everyone will love!

how to make Sno Ball Cake

Ingredients:

• 1 box chocolate cake mix
• 3 large eggs
• 1 cup water
• 1/2 cup vegetable oil
• 1 cup marshmallow fluff
• 1/2 cup butter, softened
• 2-3 cups powdered sugar
• 1 teaspoon vanilla extract
• 3 cups sweetened shredded coconut
• Pink food coloring

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour two round cake pans.
2. In a large bowl, combine the chocolate cake mix, eggs, water, and vegetable oil. Mix until smooth and well combined.
3. Pour the batter evenly into the prepared cake pans.
4. Bake according to package instructions until a toothpick inserted in the center comes out clean.
5. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
6. For the frosting, beat together the marshmallow fluff, softened butter, powdered sugar, and vanilla extract until fluffy.
7. Place one cake layer on a serving plate and spread a layer of frosting on top. Place the second cake layer on top.
8. Frost the top and sides of the cake with the remaining frosting.
9. In a separate bowl, mix the shredded coconut with a few drops of pink food coloring until evenly colored.
10. Carefully press the colored coconut onto the frosting-covered cake.
11. Slice and serve the Sno Ball Cake.

how to serve Sno Ball Cake

Sno Ball Cake is best enjoyed fresh. You can serve it as a dessert after dinner or at parties. It pairs nicely with a scoop of vanilla ice cream or a dollop of whipped cream. The vibrant colors also make it a lovely centerpiece for any table!

how to store Sno Ball Cake

To store Sno Ball Cake, cover it with plastic wrap or keep it in an airtight container. It can be stored at room temperature for about 2-3 days. If you want to keep it longer, you can refrigerate it for about a week. Just make sure to let it come back to room temperature before serving for the best taste!

tips to make Sno Ball Cake

• Ensure all ingredients are at room temperature before mixing for a smoother batter.
• For a richer flavor, consider adding a splash of coffee or chocolate syrup to the cake mix.
• Feel free to use unsweetened coconut if you prefer less sweetness.
• Experiment with different food coloring shades for a unique look!

variation

You can change up this recipe by using vanilla or red velvet cake mix instead of chocolate. Additionally, for a tropical twist, use shredded nuts instead of coconut or add fresh fruit like pineapple to the frosting!

FAQs

1. Can I make Sno Ball Cake ahead of time?
Yes, you can bake the cakes a day in advance and frost them the day you plan to serve.

2. Is there a non-dairy substitute for the butter?
Yes, you can use margarine or a dairy-free butter substitute for the frosting.

3. Can I freeze Sno Ball Cake?
Yes, you can freeze the unfrosted layers. Wrap them well in plastic wrap and foil before freezing. Just thaw and frost when you’re ready to serve!

Sno Ball Cake

Sno Ball Cake is a fun and colorful dessert perfect for celebrations, featuring a chocolate cake base topped with fluffy frosting and sweetened shredded coconut.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 10 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the cake

• 1 box chocolate cake mix
• 3 large eggs Ensure at room temperature.
• 1 cup water
• 1/2 cup vegetable oil

For the frosting

• 1 cup marshmallow fluff
• 1/2 cup butter, softened Use dairy-free substitute if desired.
• 2-3 cups powdered sugar Adjust for desired sweetness.
• 1 teaspoon vanilla extract

For decoration

• 3 cups sweetened shredded coconut
• Pink food coloring Use drops to achieve desired shade.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease and flour two round cake pans.
2. In a large bowl, combine the chocolate cake mix, eggs, water, and vegetable oil. Mix until smooth and well combined.
3. Pour the batter evenly into the prepared cake pans.
4. Bake according to package instructions until a toothpick inserted in the center comes out clean.
5. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Frosting

1. In a large bowl, beat together the marshmallow fluff, softened butter, powdered sugar, and vanilla extract until fluffy.

Assembly

1. Place one cake layer on a serving plate and spread a layer of frosting on top. Place the second cake layer on top.
2. Frost the top and sides of the cake with the remaining frosting.
3. In a separate bowl, mix the shredded coconut with a few drops of pink food coloring until evenly colored.
4. Carefully press the colored coconut onto the frosting-covered cake.
5. Slice and serve the Sno Ball Cake.

Notes

Sno Ball Cake is best enjoyed fresh, paired with a scoop of vanilla ice cream or whipped cream. Store covered for up to 3 days at room temperature or refrigerate for a week.