recipe image

email icon

Give this classic cake a wintry makeover with a coconut cream-cheese frosting.

Advertisement – Continue Reading Below


  • 2 1/2 c. cake flour (not self-rising)
  • 1/4 c. Unsweetened cocoa powder
  • 1 oz. grated bittersweet or semisweet chocolate
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 c. buttermilk
  • 1 bottle red food coloring
  • 2 tsp. distilled white vinegar
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda
  • 1/2 c. unsalted butter
  • 1 1/2 c. sugar
  • 2 large eggs


  • 4 oz. white chocolate
  • 1/4 c. heavy cream
  • 2 package cream cheese
  • 1/2 c. unsalted butter
  • 1 tbsp. vanilla extract
  • 2 1/2 c. confectioners’ sugar
  • 1 1/2 c. shredded coconut


    1. Step 1Cake: Heat oven to 350 degrees. Grease two 9-inch round cake pans with baking spray. Line bottom of pans with waxed paper; spray paper with baking spray. Dust with flour; tap out excess.
    2. Step 2In a medium bowl, combine flour, cocoa powder, grated chocolate, baking powder, and salt.
    3. Step 3In a 2-cup glass measuring cup, stir together buttermilk, food coloring, vinegar, vanilla, and baking soda.
    4. Step 4In a large bowl with an electric mixer, beat butter and sugar on medium-high until light and fluffy. Beat in eggs, one at a time, until well blended. Beat in flour mixture alternately with buttermilk mixture on medium-low speed. Pour batter into prepared pans. Bake 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Invert onto wire rack; invert again and let cool completely on rack.
    5. Step 5Frosting: Place white chocolate and cream in a small micro-wave-safe bowl. Microwave on high 15 to 30 seconds; whisk until smooth. Let stand 2 minutes; cover with plastic wrap and chill.
    6. Step 6In a large bowl with an electric mixer, beat cream cheese, butter, and vanilla on medium-high speed until light and fluffy, about 2 minutes. Beat in cooled white-chocolate mixture until blended. On low speed, add confectioners’ sugar in batches and beat until combined. Increase speed to medium-high and beat until fluffy, about 1 minute.
    7. Step 7To assemble: Cut each cake layer horizontally with a long serrated knife, to make 4 layers. Place one layer on a serving plate and spread with about 1 cup of frosting. Repeat with remaining 3 layers, frosting the top and sides of the cake. Sprinkle coconut on top and sides of cake. Refrigerate cake about 1 hour to let it set.

Give this classic cake a wintry makeover with a coconut cream-cheese frosting.

<b>Get the recipe!</b>” data-nimg=”future” decoding=”async” fetchpriority=”high” height=”700″  src=”*”  title=”Red Velvet Snowball Cake” width=”525″></img></p>
<p><figcaption><span>Yunhee Kim</span></figcaption></p>
<p><img decoding=

Advertisement – Continue Reading Below

Advertisement – Continue Reading Below

Read More

Leave a Reply

Your email address will not be published. Required fields are marked *