The Snow Globe Cake is a magical dessert that combines whimsical charm with decadent flavors, perfect for any celebration. Its moist vanilla sponge, layered with creamy frosting, creates a luscious texture that melts in your mouth. Edible glitter and delicate sugar snowflakes add a sparkling finish, making it as beautiful as it is delicious. In just under two hours, you can craft this show-stopping treat that’s sure to wow your guests.
Every bite of this cake is a sensory delight, blending the sweetness of vanilla with the richness of buttercream. The playful design, reminiscent of a snow globe, makes it a festive centerpiece for winter gatherings or holiday parties. Whether you’re a baking enthusiast or a beginner, this recipe is straightforward and rewarding. Share the joy of this enchanting dessert with loved ones and create memories as sweet as the cake itself.
Ingredients for Snow Globe Cake
- White Cake:
- 2 1/4 cups (11oz/340g) cake flour (sifted for best results)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cup (300ml/10floz) whole milk (can substitute with buttermilk for added moisture)
- 4 large egg whites, room temperature
- 1 1/2 cup (12oz/360g) sugar
- 1 stick (4oz/120g) butter, room temperature
- Cream Cheese Frosting:
- 2 1/2 cups (10oz/300g) powdered sugar, sifted lightly to remove any lumps
- 1 lb (16oz/450g) cream cheese, at room temperature
- 1/2 cup (4oz/120g) butter, at room temperature
- 1 tablespoon vanilla extract
- For Filling and Decoration:
- 2/3 cup raspberry preserves (can substitute with strawberry or apricot)
- 1 1/2 cups (4 1/2oz/135g) sweetened shredded or desiccated coconut
- Christmas decorations (e.g., mini figurines, trees, or ornaments)
- Large glass bowl (to create the snow globe effect)
- Red ribbon (for a festive touch)
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Grease and line a deep 6” cake tin (or use 2 x 8″ or 9″ pans).
- Make the White Cake:
- In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
- In a separate jug, combine the milk and egg whites. Set aside.
- In the bowl of a stand mixer, cream the butter and sugar on medium speed for 4-5 minutes until light and fluffy.
- Reduce the mixer speed to low and add half of the flour mixture and half of the milk mixture. Mix until just combined. Repeat with the remaining flour and milk. Do not overmix to avoid a tough cake.
- Pour the batter into the prepared cake tin(s). Bake for 60-70 minutes, or until the center is firm and the top is golden brown.
- Cool the cakes on wire racks. After a few minutes, run a knife around the edges to release the cakes from the pans. Let cool completely.
- Make the Cream Cheese Frosting:
- In a large bowl, beat the powdered sugar, cream cheese, butter, and vanilla extract with an electric mixer on medium-high speed until smooth and creamy. Chill until needed.
- Assemble the Cake:
- Level and divide the cake layers with a serrated knife.
- Spread raspberry preserves and frosting between the layers.
- Apply a crumb coat (a thin layer of frosting) to the entire cake to seal in crumbs. Chill for 30 minutes until firm.
- Frost the cake again with the remaining frosting, smoothing it with an offset spatula.
- Sprinkle coconut over the top and sides of the cake, gently pressing it into the frosting.
- Decorate the Cake:
- Arrange Christmas decorations on top of the cake. Place a large glass bowl over them to create the snow globe effect.
- Sprinkle extra coconut on top of the bowl for a snowy look. Tie a red ribbon around the base of the bowl for a festive touch.
- Serve and Store: Enjoy the cake within 2 days. Store refrigerated and covered, allowing it to come to room temperature before serving.
Storage and Reheating Tips for Your Snow Globe Cake
To keep your Snow Globe Cake fresh, store it in an airtight container in the refrigerator for up to two days. Since the cream cheese frosting is perishable, it’s best to keep it chilled. Allow the cake to come to room temperature for about 30 minutes before serving for the best texture and flavor. Avoid freezing the cake, as the coconut and decorations may not hold up well.
Serving Suggestions for a Festive Touch
This cake is a showstopper on its own, but you can elevate it further by serving it with a side of warm vanilla custard or a dollop of whipped cream. For a festive drink pairing, try hot cocoa or spiced apple cider. If you’re serving guests, consider adding a dusting of powdered sugar around the cake plate to mimic a snowy scene!
Recipe Variations to Mix It Up
If you’d like to experiment, swap the raspberry preserves for strawberry jam or lemon curd for a tangy twist. You can also add a layer of chocolate ganache between the cake layers for a richer flavor. For a nutty crunch, mix finely chopped almonds or walnuts into the coconut coating. The possibilities are endless!
Common Questions Answered
Can I use regular flour instead of cake flour? Yes, but substitute 2 tablespoons of each cup of all-purpose flour with cornstarch to mimic cake flour’s texture. How do I prevent the coconut from falling off? Press it gently into the frosting right after applying it to ensure it sticks. For a smoother finish, chill the cake for 15 minutes before adding the coconut.
Equipment Guidance for Baking Success
For this recipe, a stand mixer is ideal for creaming the butter and sugar, but a hand mixer works too. Use a serrated knife for leveling and splitting the cake layers evenly. An offset spatula is perfect for smoothing the frosting, and a glass bowl with a wide base will securely cover your decorations while creating the snow globe effect.
Snow Globe Cake
Ingredients
White Cake
- 2 1/4 cups cake flour 11oz/340g
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cup whole milk 300ml/10floz
- 4 large egg whites room temperature
- 1 1/2 cup sugar 12oz/360g
- 1 stick butter 4oz/120g, room temperature
Cream Cheese Frosting
- 2 1/2 cups powdered sugar 10oz/300g, sifted lightly to remove any lumps
- 1 lb cream cheese 16oz/450g, at room temperature
- 1/2 cup butter 4oz/120g, at room temperature
- 1 tablespoon vanilla extract
For Filling and Decoration
- 2/3 cup raspberry preserves
- 1 1/2 cups sweetened shredded or desiccated coconut 4 1/2oz/135g
- Christmas decorations
- Large glass bowl
- Red ribbon
Instructions
- Pre-heat your oven to 350°F (180oC) Grease and line a deep 6” cake tin. You can also use 2 x 8″ or 9″ pans.
- To make the White Cake: In a medium bowl, sift together the cake flour, baking powder and salt and set aside.
- In a separate jug, combine the milk and egg whites and set aside.
- In the bowl of your stand mixer, add the butter and sugar and cream together on medium speed for 4-5 minutes until the mixture is light and fluffy.
- Reduce the mixer’s speed to slow and add 1/2 of the flour and ½ your milk mix. Mix until just combined into the butter mix. Repeat with the remaining flour and milk. Take care not to over mix as it will toughen your cake.
- Pour the batter into your prepared cake tins. Bake for 60-70 minutes until the centers of the cake is firm and it is golden brown.
- Place the cakes on wire racks to cool. After a few minutes, run a knife around the outside of the pan to release the cake and remove from the pans. Allow to cool right side up until room temperature.
- To make the Cream Cheese Frosting: In a large bowl, using an electric mixer on medium-high speed beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy. Chill until needed.
- To assemble the cake: Level and divide the layers in your cake with a serrated knife. Spread raspberry and the frosting on the layers of the cake.
- Next do the crumb layer, a thin layer of frosting all around the cake to gather any loose crumbs. Chill the cake until the icing is firm (roughly 30 minutes). Then frost the cake again with the remaining frosting. Smooth the remaining frosting over the cake with an offset spatula until it is level and smooth.
- Sprinkle the coconut over the top of the cake and coat the sides by gently pouring the coconut between your hand and the cake. Carefully move your cake to your serving platter.
- Decorating the Cake: Add your favorite Christmas decorations on top of the cake and place a glass bowl over them to create the snow globe. For an added touch sprinkle some more coconut on top of the bowl and place a red bow on top.
- The cake is best eaten within 2 days. If you need to store it, refrigerate it covered for up to two days, allowing plenty of time to bring it back to room temperature before serving.
