Snowball Cakes Recipe

posted December 23, 2015 by CakeWhiz

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Classic, easy Snowball cake recipe, which is a cheesecake stuffed chocolate cake. A doctored cake mix recipe, loaded with pudding frosting & coconut!

*This post is sponsored by Lunchbox so that I can make this snowball cake. As always, all photography and opinions are mine.*

The first time I had a snowball cake was about three years ago at a FANCY restaurant. I was so intrigued by the name that I ordered it right away. It’s still one of the the BEST desserts I have ever eaten.

Basically, this snowball cake has everything I am crazy about, packed into a neat little dome shape:

  • Cheesecake
  • Devil’s food cake
  • Pudding
  • Frosting
  • Coconut

This dessert is worth every single calorie.

I had ASSUMED that the cake is baked first and the center is hollowed out and filled with cheesecake.

Isn’t that the COOLEST thing ever?!

Other Chocolate cake recipes

Snowball Cake Recipe

  • Package JELL-O vanilla flavor instant pudding powder,
  • Cool Whip topping,


  • Prepare the cake batter, based on the instructions on the box.
  • In a separate mixing bowl, prepare the cheesecake filling by mixing cream cheese, egg and sugar until well-blended.
  • Pour the cake batter into a greased and floured 2 1/2 quart oven-safe bowl.
  • Spoon the cheesecake mixture in the center of the cake batter.
  • Bake the cake for 1 hour 5 minutes at 350 degrees.
  • While the cake is baking, prepare the frosting by adding instant vanilla pudding powder, cold milk
  • When the cake has cooled down, remove it from the bowl and place it on a cake dish.
  • Use a spatula to cover the cake in frosting and top it all off with shredded coconut.

Until next time, tata my lovelies!

posted December 23, 2015 by CakeWhiz

The Spruce / Kristina Vanni & Eric Kleinberg

If you have fond memories of the snowball snack cakes in your school lunch box, you will love this nostalgic treat. The classic treats are individual cream-filled chocolate cakes covered with frosting and a blanket of coconut. This recipe has all the same flavors but is baked in a savarin mold or Bundt pan.

A chocolate cake mix and dressed-up marshmallow crème filling make this impressive dessert surprisingly easy to make. Upon cutting a slice of snowball cake, the cream-filled center is revealed. Keeping up with the wintry theme, the cake is decorated with an epic pile of coconut-covered doughnut holes or cake balls.

Serve at a wintry party or birthday, holiday dinner, or New Year’s gathering. The kitchen will feel like a winter wonderland when you whip up a snowball cake for dessert.

For the Cake:

For the Frosting:

For the Cream Filling:

  • softened
  • heavy whipping cream

For the Topping and Decoration:

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

  • Gather the ingredients. Preheat the oven to 350 F. Grease and flour a 12-cup savarin mold or Bundt pan and set aside.
    The Spruce / Kristina Vanni & Eric Kleinberg
  • In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs until moistened. Scrape down the sides and beat at medium speed for 2 minutes.
    The Spruce / Kristina Vanni & Eric Kleinberg
  • Pour the batter into the prepared pan. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
    Kristina Vanni/Eric Kleinberg
  • Cool in the pan on a wire rack for 15 minutes. Remove from the pan and cool completely before filling and frosting.
    The Spruce / Kristina Vanni & Eric Kleinberg
  • To make the frosting, combine the powdered sugar, butter, milk, and vanilla in a large bowl and beat until smooth and fluffy. Set aside while preparing the filling.
    The Spruce / Kristina Vanni & Eric Kleinberg
  • For the cream filling, combine the marshmallow crème, powdered sugar, butter, and heavy cream in a large bowl and beat with an electric mixer until smooth and well combined.
    The Spruce / Kristina Vanni & Eric Kleinberg
  • Transfer the marshmallow cream filling mixture to a piping bag fitted with a long thin round tip.
  • Flip the cake so it is flat-side up. Insert the piping tip in each of the holes and pipe in some marshmallow mixture until it starts to ooze out the top of the hole.
    The Spruce / Kristina Vanni & Eric Kleinberg
  • Flip the cake flat-side down onto a cake stand or serving platter. Spread the prepared frosting all over the surface of the cake.
    The Spruce / Kristina Vanni & Eric Kleinberg
  • Cover the surface of the cake with the shredded coconut.
    The Spruce / Kristina Vanni & Eric Kleinberg
  • To serve, fill in the hole with a pile of doughnut holes or cake balls. Enjoy.
    The Spruce / Kristina Vanni & Eric Kleinberg

How to Store

Store leftover snowball cake tightly wrapped at room temperature for up to a day. For longer storage or if your kitchen is warm, store in the fridge for up to three days.

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  • Butter, for pan
  • cup all-purpose flour
  • tablespoons unsweetened cocoa powder
  • teaspoon baking soda
  • cup canola oil
  • cup granulated sugar
  • cup full-fat sour cream
  • large egg
  • teaspoon vanilla extract
  • tablespoon warm water or brewed coffee

For the fluffy marshmallow frosting

  • large egg white, cold
  • cup powdered sugar
  • Pinch of salt
  • teaspoon cream of tartar
  • tablespoons boiling water
  • teaspoon vanilla extract
  • “1.5-2” is not a number. cups sweetened shredded coconut
  • drops red food coloring


To make the cake: Preheat the oven to 350°F and position a rack in the lower third of the oven. Line the bottom of a 6-inch round cake pan with 3-inch sides with parchment paper, and then butter the sides of the pan, too.

In a small bowl, whisk together the flour, cocoa powder, and baking soda. Set aside.

In a medium-size bowl, stir the oil and sugar together, using a wooden spoon. Add the sour cream, and stir until well blended. Next, add the egg and vanilla.Stir until combined.

Scrape the batter into the prepared pan, and bake on a cookie sheet for 30 minutes, or until a toothpick inserted into the center comes out with only moist crumbs — if you under bake, the cake will sink as it cools. Be sure to test the toothpick through the entire cake.

Let cool in the pan for 15 minutes, then run a knife around the edge of the pan. The cake should have shrunk away from the edges of the pan, and it should be very easy to remove. Tilt the cake pan on top of a cooling rack, and gently let the cake fall out. Let cool completely before frosting.

To make the frosting: In a medium-size bowl,using an electric mixer on low speed, beat together the egg white, powdered sugar, salt, and cream of tartar for 1 minute. Meanwhile, heat the water to a boil. (I usually heat a full cup of water and then scoop out what I need for this recipe — small amounts of water tend to explode in the microwave!)

While beating on low speed, slowly stream in the boiling water. Continue to beat for a full 5 minutes on low speed. The mixture will be thick and glossy,like marshmallow cream. Finally, beat in the vanilla.

Frost the cake with the marshmallow frosting. Stir the coconut and red food coloring together. Decorate the cake with it and serve.

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How To Make Snowball Cakes

Enjoy a trip down memory lane with these snowball cakes. They’re made with chocolate cake & creamy pudding, covered with coconut flakes.

  • devil’s food cake mix,
  • Philadelphia cream cheese, (1 package) softened
  • Jell-O vanilla instant pudding,
  • cool whip topping, (1 tub) thawed
  • baker’s angel flake coconut
  • Heat oven to 350 degrees F.
  • Prepare cake batter, in a 2½-quart ovenproof bowl, as directed on package; scrape the side of the bowl. Beat cream cheese, egg, and granulated sugar until well blended; spoon into center of batter in the bowl.
  • Bake for 1 hour and 5 minutes or until a toothpick inserted in the center comes out clean. Cool the cake in the bowl for 10 minutes. Loosen cake from the bowl with a knife; invert onto a wire rack. Remove bowl. Cool cake completely.
  • Meanwhile, beat dry pudding mix, powdered sugar, and milk in a medium bowl and whisk for 2 minutes. Stir in cool whip. Refrigerate until ready to use.
  • Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.
  • Serve and enjoy.

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