Description
Snowball Cake is a delightful American dessert featuring a moist white cake infused with sweetened condensed milk, layered with rich hot fudge and topped with fluffy whipped topping and shredded coconut, evoking a snowy appearance. This easy-to-make poke cake is perfect for holidays or special occasions, offering a creamy, decadent treat that impresses with both flavor and texture.
Ingredients
Scale
Cake Ingredients
- 1 box white cake mix plus ingredients listed on the box such as eggs, oil, and water
Toppings and Fillings
- 1 cup sweetened shredded coconut
- 1 can (14 ounces) sweetened condensed milk
- 1 jar (12 ounces) hot fudge sauce, warmed
- 1 container (8 ounces) whipped topping, thawed
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare and Bake the Cake: Preheat your oven and prepare the white cake mix according to the package directions. Pour the batter into a greased 9×13 inch baking dish and bake as instructed, usually about 30 minutes. Once baked, remove from the oven and allow the cake to cool for about 10 minutes.
- Poke Holes in the Cake: Using the handle of a wooden spoon, poke holes all over the surface of the warm cake. This helps the sweetened condensed milk soak in deeply for added moisture and flavor.
- Add Sweetened Condensed Milk Mixture: In a bowl, combine the sweetened condensed milk and vanilla extract. Slowly pour this mixture evenly over the cake, allowing it to seep into the holes and saturate the cake evenly.
- Spread Hot Fudge Sauce: Drizzle the warmed hot fudge sauce over the top of the cake, gently spreading it to cover the surface for a rich chocolate layer.
- Cool the Cake: Allow the cake to cool completely to room temperature, which helps set the layers before adding the topping.
- Prepare Whipped Topping: In a separate bowl, fold the powdered sugar into the thawed whipped topping until smooth and well combined.
- Top the Cake: Spread the sweetened whipped topping evenly over the cooled cake surface.
- Add Coconut Topping: Generously sprinkle the shredded coconut on top of the whipped topping to create the signature snowball effect.
- Refrigerate: Place the cake in the refrigerator and chill for at least 2 hours before slicing and serving to allow flavors to meld and layers to set.
Notes
- For extra coconut flavor, toast half of the shredded coconut and sprinkle it on top along with the untoasted coconut.
- Substitute chocolate cake mix for a richer, chocolatey variation of this dessert.
- Store the cake covered in the refrigerator for up to 4 days to maintain freshness.
