Snowball Cake
A homemade version of a classic chocolate cake with marshmallow cream filling and coconut frosting, reminiscent of a popular snack cake.
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Instructions
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Preheat the oven to 350 F and grease and flour a 12-cup savarin mold or Bundt pan.
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In a large bowl, combine the chocolate cake mix, water, vegetable oil, and eggs; beat for 2 minutes.
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Pour batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
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Cool in the pan on a wire rack for 15 minutes, then remove from the pan and cool completely.
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Prepare the frosting by combining powdered sugar, butter, milk, and vanilla in a bowl and beating until smooth and fluffy; set aside.
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For the cream filling, beat marshmallow crème, powdered sugar, butter, and heavy cream in a large bowl until smooth.
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Transfer the marshmallow cream filling to a piping bag fitted with a long, thin round tip.
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Make 12 evenly-spaced, 1-inch wide holes halfway into the bottom of the cooled cake using a skewer.
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Flip the cake flat-side up, then insert the piping tip into each hole and pipe the filling until it begins to ooze out.
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Flip the cake flat-side down onto a serving platter and spread the prepared frosting over its surface.
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Cover the cake surface completely with shredded coconut.