Snowman Cake Recipe

Snowman Cake close up image on white platter.

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Snowman Cake Recipe

This Snowman Cake layers tender golden cake with fluffy vanilla frosting and coconut snow, fun to decorate, kid friendly, and perfect for holiday parties.

Prep Time15

Cook Time22

Cool Time15

Total Time52

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Equipment

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

Cake mix. Use other cake mix flavors and make two rounds according to the recipe on the box.

Prep ahead of time. 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.

How to store. Cover and store the decorated cake at room temperature for 2-3 days. If it has been cut into, 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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