Name: Festive Red Velvet Snowball Cake with Fluffy Coconut Frosting
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 tbsp unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp salt; 1 3/4 cups granulated sugar; 1 cup vegetable oil; 2 large eggs; 1 cup buttermilk; 2 tbsp red food coloring; 2 tsp vanilla extract; 1 tsp white vinegar; 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 4 cups powdered sugar; 1 tsp vanilla extract (for frosting); 2–3 cups sweetened shredded coconut

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This festive red velvet snowball cake is a showstopper for any holiday table. With its rich red velvet crumb, light coconut frosting, and a snowy white finish, it’s a perfect balance of flavor and flair. I love how the coconut gives it that wintry look while adding subtle sweetness.

Why You’ll Love This Recipe

I love how this cake combines the classic taste of red velvet with a tropical coconut twist. The frosting is light and fluffy, making each bite melt in my mouth. It’s a beautiful centerpiece for any gathering, and the snowball effect from the coconut makes it extra fun and festive. Plus, it’s surprisingly easy to put together, even though it looks like a bakery masterpiece.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Baking soda
Salt
Granulated sugar
Vegetable oil
Eggs
Buttermilk
Red food coloring
Vanilla extract
White vinegar
Cream cheese
Butter
Powdered sugar
Sweetened shredded coconut

Directions

I preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a large bowl, I whisk together flour, cocoa powder, baking soda, and salt.
In a separate bowl, I beat together sugar and oil until combined. I add the eggs, one at a time, then stir in buttermilk, food coloring, vanilla, and vinegar.
I slowly add the dry ingredients into the wet mixture until just combined.
I divide the batter between the pans and bake for 30–35 minutes or until a toothpick comes out clean.
After cooling the cakes completely, I make the frosting by beating cream cheese and butter until smooth. I add powdered sugar gradually, then mix in vanilla.
I frost one cake layer, top with the second layer, then cover the entire cake with the frosting.
I gently press shredded coconut over the entire cake to give it a snowball look.

Servings and timing

This cake serves 12–14 people. It takes about 25 minutes to prep and 35 minutes to bake, with additional time for cooling and decorating.

Variations

I sometimes swap the cream cheese frosting with a whipped mascarpone version for a lighter taste.
For a chocolate twist, I add mini chocolate chips between the layers.
If I want to go nutty, I sprinkle chopped pecans over the top along with the coconut.

storage/reheating

I store leftover cake in the refrigerator for up to 5 days. I keep it in an airtight container to prevent the coconut from drying out. I let the slices come to room temperature before serving again for the best texture.

FAQs

How do I prevent my red velvet cake from being dry?

I always make sure not to overmix the batter and to measure the flour correctly. Buttermilk also helps keep it moist.

Can I make this cake ahead of time?

Yes, I often bake the layers a day in advance and wrap them tightly before frosting the next day.

Can I use unsweetened coconut instead?

I prefer sweetened for a softer texture and added sweetness, but unsweetened works if I want it less sugary.

What if I don’t have buttermilk?

I mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk and let it sit for 5 minutes to make a quick buttermilk substitute.

Can I freeze this cake?

Yes, I freeze the unfrosted cake layers wrapped tightly in plastic wrap. I thaw and frost when ready to serve.

Conclusion

This festive red velvet snowball cake is a holiday favorite I keep coming back to. It’s got that classic red velvet flavor I love, dressed up in a snowy coconut coat. Whether I’m hosting or bringing dessert to a party, it never fails to impress.