Red Velvet Snowball Cake
Indulge in the decadence of a Red Velvet Snowball Cake, a showstopping dessert that perfectly balances a rich, velvety red interior with a luscious cream cheese frosting and a snowy coating of sweetened shredded coconut. This triple-layer masterpiece combines the classic flavor of red velvet cake—made moist with tangy buttermilk and a hint of cocoa—with a smooth and fluffy frosting that will melt in your mouth. With its stunning contrast of vibrant red and delicate white, this cake is as beautiful as it is delicious. Perfect for holidays, special occasions, or whenever you’re craving a dessert that’s both comforting and elegant, this recipe is a guaranteed crowd-pleaser and easy to make with just 30 minutes of prep time. Serve chilled for maximum enjoyment!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 cups granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 1 cup buttermilk
- 1 cup vegetable oil
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon pure vanilla extract
- 1 teaspoon white vinegar
- 8 ounces unsalted butter (softened)
- 16 ounces cream cheese (softened)
- 4 cups powdered sugar
- 2 cups shredded sweetened coconut
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour three 8-inch round cake pans. Set aside.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, and vinegar until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula until just combined. Do not overmix.
Evenly divide the batter among the prepared cake pans. Tap the pans lightly on the counter to release any air bubbles.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely.
To prepare the frosting, beat the softened butter and cream cheese together in a large mixing bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Continue beating until the frosting is fluffy and smooth.
Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting on top. Repeat with the second and third layers.
Use the remaining frosting to coat the top and sides of the cake evenly.
Press the shredded sweetened coconut gently onto the frosting, covering the entire surface of the cake.
Chill the cake in the refrigerator for at least 1 hour before serving to allow the frosting to set.
Slice and enjoy your beautiful Red Velvet Snowball Cake!
Nutrition Facts
Calories |
12176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 690.5 g | 885% | |
| Saturated Fat | 351.0 g | 1755% | |
| Polyunsaturated Fat | 134.9 g | ||
| Cholesterol | 1396 mg | 465% | |
| Sodium | 4525 mg | 197% | |
| Total Carbohydrate | 1487.2 g | 541% | |
| Dietary Fiber | 45.4 g | 162% | |
| Total Sugars | 1132.3 g | ||
| Protein | 101.3 g | 203% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 964 mg | 74% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 2470 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
