If you have fond memories of the snowball snack cakes in your school lunchbox, you will love this nostalgic treat. The classic treats are individual cream-filled chocolate cakes covered with frosting and a blanket of coconut. This recipe has all the same flavors but is baked in a savarin mold or bundt pan.
A chocolate cake mix and dressed-up marshmallow creme filling make this impressive dessert surprisingly easy to make. Upon cutting a slice of snowball cake, the cream-filled center is revealed. Keeping up with the wintry theme, the cake is decorated with an epic pile of coconut-covered doughnut holes or cake balls.
Serve at a wintry party or birthday, holiday dinner, or New Year's gathering. The kitchen will feel like a winter wonderland when you whip up a snowball cake for dessert!
- For the Cake:
- 1 (15.25 ounce) box chocolate cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- For the Frosting:
- 1 pound powdered sugar
- 1/2 cup unsalted butter (softened)
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- For the Cream Filling:
- 1 cup marshmallow creme
- 1/2 cup powdered sugar
- 6 tablespoons unsalted butter (softened)
- 1 tablespoon heavy whipping cream
- For the Topping and Decoration:
- 2 cups shredded coconut
- 12 coconut-coated doughnut holes or cake balls
In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs until moistened. Scrape down the sides and beat at medium speed for 2 minutes.
Pour the batter into the prepared pan. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan on a wire rack for 15 minutes. Remove from the pan and cool completely before filling and frosting.
To make the frosting, combine the powdered sugar, butter, milk, and vanilla in a large bowl and beat until smooth and fluffy. Set aside while preparing the filling.
For the cream filling, combine the marshmallow crème, powdered sugar, butter, and heavy cream in a large bowl and beat with an electric mixer until smooth and well combined.
Transfer the marshmallow cream filling mixture to a piping bag fitted with a long thin round tip.
Make 12 evenly-spaced holes in the bottom of the cake using a skewer, pressing only halfway down into the cake and wiggling the skewer slightly to widen the holes until they are each about 1 inch wide.
Flip the cake so it is flat-side up. Insert the piping tip in each of the holes and pipe in some marshmallow mixture until it starts to ooze out the top of the hole.
Flip the cake flat-side down onto a cake stand or serving platter. Spread the prepared frosting all over the surface of the cake.
Cover the surface of the cake with the shredded coconut.
To serve, fill in the hole with a pile of doughnut holes or cake balls. Enjoy!
How to Store
Store leftover snowball cake tightly wrapped at room temperature for up to a day. For longer storage or if your kitchen is warm, store in the fridge for up to three days.