We LOOOOVE this snowman cake?! It’s one we’ve made since the 1980s, but this particular recipe has been updated to be the one a family friend makes because it’s so simple, light and delicious. This cake really is such a fun way to make any day extra special around Christmas and the holidays.
We made it especially easy by using a cake mix. The Buttercream Frosting also whips up in minutes and the best part is the decorating. The kids LOVE to take care of that part by adding candied to the coconut covered frosting.
This treat is no-fail and sure to get you the BIG smiles! For more festive treats, check out our Christmas Cupcakes and Brownie Christmas Trees.
Why we think you’ll love it:
- Cuteness level 10. I mean, just look at it!
- As simple as it gets. We started with a cake mix to keep it simple and used a quick buttercream frosting – and decorating is a breeze!
- For sharing! Bring smiles and flavor to any gathering with this cute Christmas dessert!
Snowman Cake Ingredients
Cake
- Duncan Hines butter golden cake mix (1, 15.25-ounce box): The base for a moist, buttery cake that bakes up evenly for clean decorating.
- Water (1 cup): Hydrates the mix for a tender crumb.
- Butter, softened (½ cup): Adds rich flavor and a soft, velvety texture.
- Large eggs (3): Provide structure and lift so layers slice neatly.
Buttercream Frosting
- Butter for frosting, softened (1½ cups): Whips light and creamy for a smooth, spreadable frosting.
- Powdered sugar (6 cups): Sweetens and sets the frosting with a fluffy finish.
- Half and half (6 tablespoons): Thins the frosting to a silky, swoopable consistency.
- Vanilla extract (2 teaspoons): Adds warm bakery aroma to the frosting.
- Pinch salt: Balances sweetness and brightens flavor.
- Flaked coconut (3–4 cups): Creates a snowy look and a little texture on the outside.
- Candy for Snowman decor, Fruit by the Foot, chocolate chips, gumdrops, orange slices, black licorice, etc.: Easy edible decorations for the scarf, eyes, nose, mouth, and buttons.
How to Make A Snowman Cake
PREP. Preheat the oven to 350°F. Lightly grease two 9-inch round cake pans. Set aside.
CAKE. In a large mixing bowl, beat 1 box cake mix, 1 cup water, ½ cup butter, and 3 eggs until combined and smooth (2-3 minutes). Pour the cake batter into the prepared pans. Bake for 22-24 minutes or until a toothpick inserted in the middle comes out clean.
- Let cool in the pan for 15 minutes, then remove from the pan and place cakes on a large serving platter.
FROSTING. Beat 1½ cups butter in a large bowl or the bowl of a stand mixer until light and fluffy.
- Add 6 cups confectioners’ sugar, 6 tablespoons milk, 2 teaspoons vanilla, a pinch of salt, and mix to combine. Add more milk or powdered sugar as needed to make a smooth frosting. Beat on high for 2 minutes, until light and fluffy.
DECORATE. Once completely cool, place the cake layers side by side and frost. Pat the coconut flakes onto the top and sides of the cake before the frosting has a chance to set.
- Make a snowman face, add buttons, and a scarf using the candy.
- FOR TRANSPORTING: As long as the cake is on a mostly flat surface, it should be okay for transporting. If it’s easier, you can also add the frosting, coconut and candies at the destination of serving.
Kristyn’s Recipe Tips
- Trace the pan bottoms on parchment, cut to fit, and line the pans for clean releases.
- Level cooled cakes with a serrated knife, then add a thin crumb coat, chill 15 minutes, and finish frosting for a smooth surface.
- Press coconut on a chilled cake, the flakes adhere better and stay neat.
- Sketch your snowman face on paper first, then place candy with tweezers or clean fingers for precise placement.
Snowman Cake Recipe
Ingredients
Cake
- 1 (15.25-ounce) box Duncan Hines butter golden cake mix
- 1 cup water
- ½ cup butter, softened
- 3 large eggs
Frosting
- 1½ cups butter, softened
- 6 cups powdered sugar
- 6 tablespoons half and half
- 2 teaspoons vanilla extract
- pinch salt
- 3-4 cups flaked coconut
- candy for Snowman decor, Fruit by the Foot, chocolate chips, gumdrops, orange slices, black licorice, etc.
Instructions
- Preheat the oven to 350°F. Lightly grease two 9-inch cake pans. Set aside.
- In a large bowl, beat cake mix, water, butter, and eggs until combined and smooth (2-3 minutes). Pour into the prepared pans. Bake for 22-24 minutes or until a toothpick inserted in the middle comes out clean.
- Let cool in the pan for 15 minutes, then remove from the pan and place cakes on a large serving platter.
- Make frosting by beating the butter in a large bowl or the bowl of a stand mixer until light and fluffy.
- Add the powdered sugar, milk, vanilla, and salt, and mix to combine. Add milk or powdered sugar as needed to make a smooth frosting. Beat on high for 2 minutes, until light and fluffy.
- Frost the cooled cakes. Pat the coconut flakes onto the top and sides of the cake.
- Make a snowman face. Add buttons and scarf using candy.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Wrap each cooled round with plastic wrap and store for 2 days at room temperature or wrap again with foil and freeze for up to 3 months.
The frosting can be refrigerated for 2-3 days or frozen for 2-3 months.
Cover and store the decorated cake at room temperature for 2-3 days. If it has been cut, place a piece of plastic wrap over the exposed cake to keep it from drying out. Leftovers can be wrapped and frozen for up to 3 months.
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This recipe was originally published November 2024.
