Festive Red Velvet Snowball Cake with Fluffy Coconut Frosting 

A snowball cake with red velvet layers sounds dramatic, and it is but in the best kind of way.

This Red Velvet Snowball Cake brings together soft, deeply colored cake layers, creamy frosting, and a snowy coat of sweetened coconut. You get the richness of a Red Velvet Layer Cake, the festive look of a Snowball Cake Recipe, and the kind of structure that holds its shape beautifully when sliced.

You’ll learn how to build it dome-style in a bowl, how to get the layers right without fussing over perfection, and why each ingredient plays a specific role in texture, color, or flavor. If you’re after the best red velvet cake that also looks like a snow globe centerpiece, this is it.

I’ve made this on Christmas Eve, boxed it for gifting, and served it after dinners where nothing else on the table could follow it.

It holds its own.

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What Makes This a Snow Ball Cake Recipe That Actually Works

Most recipes for snowballs cake either stay too close to coconut cream pies or don’t hold shape once turned out.

This one’s built for balance.

The soft red velvet layers chill into form, the frosting stiffens just enough, and the coconut sticks without sliding.

It’s made inside a bowl, chilled, then flipped like a jelly mold. The result is smooth on the outside, snowy on the surface, and creamy on the inside.

I learned this shape from an old bundt-mold cake my grandmother used to make. It was a chocolate dome she covered with ganache, but the technique stuck with me.

Same chill. Same flip. New flavor.

If you want it to sit proudly on a holiday table next to your Red Velvet Crinkle Cookies, it will.

Try the Red Velvet Crinkle Cookie

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Choosing the Right Red: Cocoa, Food Coloring, and Buttermilk

Red velvet cake always raises questions—how much cocoa, which food coloring, and why the vinegar?

The answer depends on what kind of red you want. For this recipe, I prefer a lighter touch of cocoa and a deep red color, closer to a vintage Red Cake than a full chocolate one.

Gel food coloring gives a bold hue without thinning the batter. I’ve used liquid coloring before, and while it works, the cake turns out slightly less structured if you’re not careful with measurements.

The buttermilk and vinegar aren’t just there to create a tangy note. They react with the baking soda to create a fine, soft crumb. That texture matters when layering thin rounds into a bowl you don’t want them breaking apart.

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A Quick Note on Frosting and How It Holds the Cake Together

This isn’t a frosting that melts or drips.

It’s cream cheese and butter, whipped smooth, then stiffened with powdered sugar.

Once chilled, it acts like mortar between bricks. That’s the reason the cake dome holds its shape when turned out of the bowl.

I’ve tried whipped cream frosting for a variation, but it doesn’t hold long out of the fridge and collapses too fast. Stick with this version if you want clean slices and reliable texture.

If you want to go one layer deeper, pair this with Red Velvet Tiramisu Cups for a creamy finish to a red velvet spread.

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One Comparison That Can Make or Break This Cake

You’ll come across two schools of thought for red velvet cakes: butter-based versus oil-based. I’ve tested both.

Oil-based cakes do come out moister and hold moisture longer, especially when refrigerated. But butter-based cakes like this one offer better structure and flavor, especially in a molded format.

Oil can sometimes make layers too slick and slippery for this kind of assembly. Butter firms up when cold, helping everything stay where it should.

In my recipe notes, I’ve written: “Use oil when layering flat. Use butter when flipping into domes.”

That rule has held true every time.

You can try both, but for this Snowball Cake Recipe, the butter wins.

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Assembling the Snowball: Patience, Plastic Wrap, and Pressure

This cake comes together in a bowl, not a springform or a pan. That means your layers won’t look pretty at first, and they don’t have to.

The most important part is lining the bowl with plastic wrap. Give it enough overhang to seal everything once the layering’s done.

You’ll slice your cake layers horizontally, spread frosting in between, and gently press them into the bowl.

Every press matters.

The goal is to fill the curves and keep it level so the dome flips out clean.

If you’ve made Red Velvet Cupcakes, you’ll recognize the batter’s smooth consistency here.

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Why the Chill Time Isn’t Optional

Refrigeration firms the frosting, stiffens the cake layers, and lets the whole structure settle.

Don’t skip this step or shorten it.

I’ve rushed it before and ended up with a slouched dome that had to be re-frosted. Now I give it three hours, or more if I have the time.

Even 20 minutes in the freezer before unmolding can make a big difference if the fridge didn’t quite firm it enough.

Once flipped, you’ll peel off the plastic and spread on the rest of the frosting. Then comes the coconut.

This is where the Snow Balls Recipe name comes alive.

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Coating It in Coconut: Snowball Look, Subtle Sweetness

Sweetened shredded coconut clings easily to the chilled frosting.

Use your hands, press lightly, and rotate the cake as you go.

You’ll want to coat the top first, then the sides. I find that a light touch works better than trying to press it in too hard. Let the coconut sit where it falls.

This is where the vintage cake look takes over.

It doesn’t need sprinkles or piping. It already looks like a Snowball Cake from a 1960s magazine. I mean that in the best way.

If you like this snow-dusted finish, the Red Velvet Snowball Cookies follow a similar idea.

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Serving Tips and Storage That Keep It Beautiful

Slice with a sharp knife wiped clean between cuts. The dome shape will hold if the chill was long enough.

I usually serve this on a cake stand or wide plate with a lip. If you’re traveling, chill it again before transporting.

For leftovers, cover the cake and refrigerate. It keeps well for up to 4 days.

The coconut protects the frosting from drying out.

It’s one of those cakes that actually slices better on day two.

You can prep the layers a day ahead and assemble just before chilling. I do this when my holiday prep list gets long.

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Save It. Share It. Bake It This Week.

Pin this Red Velvet Snowball Cake to your holiday board so it doesn’t get lost in the shuffle.

Leave a comment and let me know how it turned out. Did you try gel coloring? Use your own coconut twist? I’d love to hear what you did with it.

And if you’re building out a red velvet spread, don’t miss this Red Velvet Cake with White Chocolate Frosting. It pairs well with snowball slices too.

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