Snowball Cake

You know how some desserts just make people light up the second they see them? That’s exactly what happens with this Snowball Cake.

The first time I made it, I didn’t expect it to steal the spotlight at the table—but it did. Everyone paused.

Someone said it looked like a giant coconut truffle. And before I even finished slicing it, half the room was already asking for the recipe.

This cake isn’t complicated or fancy. It’s just smart baking with a little twist. You use a mixing bowl to shape it (yes, really), fill it with the smoothest whipped cream and white chocolate combo, then cover the whole thing in fluffy shredded coconut like it just rolled through snow.

And the pink sprinkles on top? Totally optional, but honestly—they make it pop.

It’s the kind of cake people remember. Not because it’s over-the-top, but because it’s different. Fun. Soft, creamy, cold from the fridge, and just sweet enough.

If you’ve never made a dome cake before, don’t worry—I’ve laid everything out super clearly, step-by-step. No guesswork. Just a really good cake that feels a little bit magical when you flip it out of the bowl.

Table of Contents

Snowball Cake (Dome-Shaped with Coconut and Pink Sprinkles)

Ingredients

For the Cake:

1 cup (200g) granulated sugar
1/2 cup (120ml) sunflower oil
3 large eggs
1 tsp pure vanilla extract
2 cups (250g) all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp fine sea salt
1 cup (240ml) full-fat plain yogurt (not sour)
1/2 cup (120ml) whole milk

For the Filling:

1 1/4 cups (300ml) cold whipping cream
2 tbsp icing sugar
1/2 tsp vanilla extract
1/2 cup white chocolate chips, melted and cooled slightly

For Assembly and Decoration:

2 cups (160g) sweetened shredded coconut
2 tbsp small pink sugar pearls (nonpareils or dragees)
1 dome-shaped mixing bowl (about 1.5 to 2 liters in volume)
Plastic wrap or cling film
1 pink birthday candle

Instructions

Line the inside of a dome-shaped bowl with plastic wrap, leaving enough overhang to fold over the top later. Smooth the plastic to fit the bowl shape with no air bubbles.
Preheat oven to 175°C (350°F). Grease and line the bottom of a 9-inch round cake pan.
In a mixing bowl, whisk together sugar and oil until combined. Add eggs one at a time, beating well after each addition. Stir in vanilla.
In another bowl, sift together flour, baking powder, baking soda, and salt.
Add half of the dry ingredients to the wet mixture, then add yogurt. Add the rest of the dry ingredients followed by milk. Mix until just combined—do not overmix.
Pour into the prepared pan and bake for 30–35 minutes or until a toothpick inserted comes out clean. Let the cake cool completely.
In a chilled bowl, beat the whipping cream until soft peaks form. Add icing sugar and vanilla. Continue to beat until stiff peaks form.
Fold in melted white chocolate gently until evenly distributed. Chill until needed.
Slice the cooled cake into 1/2-inch thick layers.
Line the inside of the plastic-wrapped dome with cake slices, cutting pieces as needed to form a solid inner cake wall. Press gently to avoid gaps.
Fill the center with the whipped cream mixture and spread evenly. Cover the top (which will be the bottom once inverted) with more cake slices to seal the dome.
Fold over the plastic wrap to cover, and chill the dome in the refrigerator for at least 6 hours or overnight for best results.
Carefully invert the dome onto a serving plate. Gently peel away the plastic wrap.
Press shredded coconut evenly all over the surface of the dome until completely covered.
Sprinkle pink sugar pearls randomly over the top and sides for a playful pop of color.
Place a single pink candle in the center of the dome.
Slice using a serrated knife. Keep refrigerated and consume within 3 days for best texture and freshness.

How Do You Make a Snowball Cake From Scratch?

Making a Snowball Cake is simple when you keep a few important tips in mind:

Use a dome bowl for shaping: Line the bowl with plastic wrap to get the perfect round shape and easy removal.
Cool the cake fully before assembling: Warm cake can melt the filling and make the dome unstable.
Whip the cream to stiff peaks: This helps your filling stay thick and fluffy, not runny.
Use thin cake layers inside the bowl: This makes it easier to mold into a clean dome shape.
Chill the cake for several hours: Let it set in the fridge so it holds together perfectly when you slice it.
Coat with coconut last: Add the shredded coconut only after the cake is fully set and out of the mold.

Can I Make a Snowball Cake Without Gelatin?

Yes, you don’t need gelatin to make this cake. Instead, you can use:

Whipped cream
White chocolate mixed into cream
Cream cheese filling
Thick custard or pudding

What’s The Best Way To Keep a Snowball Cake From Collapsing?

If your Snowball Cake keeps losing its shape, try these easy tips:

Cool all ingredients: Cold cream and cake layers help the dome hold together.
Don’t rush chilling time: Keep the cake in the fridge for at least 6 hours before serving.
Don’t overfill: Too much cream can make the cake slide apart.
Use enough cake around the edges: Press cake slices firmly into the bowl to make a strong shell.
Choose the right bowl size: A medium-sized bowl gives better support than one that’s too wide.

Can I Use Desiccated Coconut Instead Of Shredded For Snowball Cake?

You can use desiccated coconut, but keep these points in mind:

It’s much drier: It may not stick well to the cake unless you gently press it into the surface.
It has a finer texture: The look won’t be as fluffy or snowy as shredded coconut.
Soften it if needed: Sprinkle a little milk or cream to make it moist and easier to use.
It changes the bite: The texture will be more grainy than chewy.

How Do I Store a Snowball Cake Overnight?

Keep your cake fresh and firm with these steps:

Wrap the cake gently: Use plastic wrap or store it in a cake box to keep it from drying out.
Keep it cold: Always store it in the fridge—never at room temperature.
Avoid placing it near strong-smelling foods: Cream can absorb smells from nearby items.
Eat within 2–3 days: That’s when it tastes and feels the best.

Can I Freeze a Snowball Cake?

Yes, you can freeze it, but be careful with the steps:

Wrap it tightly: First in plastic wrap, then foil for extra protection.
Label with date: So you remember how long it’s been frozen.
Freeze for up to 1 month: Longer than that may affect taste and texture.
Thaw in the fridge overnight: Never thaw on the counter or it may lose shape.

Can I Make This Cake Without Eggs?

Yes, these egg-free cake options work great for Snowball Cake:

Yogurt sponge cake
Condensed milk and vinegar cake
Mashed banana sponge cake
Applesauce cake
Buttermilk-based vanilla cake
Eggless butter cake
Commercial egg replacer cakes

Why Is My Snowball Cake Too Soft Or Falling Apart?

If your cake feels too soft, here’s what might be going wrong:

Cake was still warm when filled: Always cool your cake before adding cream.
Filling was too runny: Use stiff whipped cream or cream cheese-based fillings.
Not enough chilling time: The cake needs time to firm up in the fridge.
Overfilling: Adding too much cream makes it unstable and messy.
Cake slices too thick: Thinner layers mold better and stay in place.