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Festive Red Velvet Snowball Cake with Fluffy Coconut Frosting

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This festive red velvet snowball cake combines classic red velvet flavor with a snowy coconut finish. Topped with fluffy cream cheese frosting and sweetened shredded coconut, it’s a stunning and delicious holiday centerpiece.

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

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
  3. In another bowl, beat sugar and oil until well combined. Add eggs one at a time, then mix in buttermilk, red food coloring, vanilla extract, and vinegar.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Divide batter evenly between prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  7. To make the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and beat until fluffy. Mix in vanilla extract.
  8. Place one cake layer on a serving plate and spread with frosting. Top with the second layer and frost the top and sides of the cake.
  9. Press sweetened shredded coconut gently over the entire frosted cake to create the snowball effect.
  10. Chill slightly before serving for best slicing.

Notes

  • Ensure cake is fully cooled before frosting to prevent melting.
  • Use gel red food coloring for a more vibrant hue without thinning the batter.
  • For extra flair, decorate with sugared cranberries or edible glitter.
  • Refrigerate leftovers in an airtight container for up to 5 days.

Nutrition

Find it online: https://cookedbymaya.com/festive-red-velvet-snowball-cake-with-fluffy-coconut-frosting/