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Holiday Snow Globe Cake

 Holiday Snow Globe Cake
I can change up the decorations on this cake depending on the holiday—or birthday. My daughter loves this Christmas version. —Marie Louise Ludwig, Phoenixville, Pennsylvania
12 ServingsPrep: 65 min. Bake: 25 min. + cooling


  • 4 eggs, separated
  • 2/3 cup butter, softened
  • 1 cup sugar, divided
  • 2 tablespoons dark rum
  • 2 cups cake flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup coconut milk
  • 1-1/4 cups heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 3/4 teaspoon McCormick® Pure Vanilla Extract
  • 3/4 cup seedless raspberry jam
  • 2 cups flaked coconut
  • Frosted Christmas Tree (see below)
  • Porcelain snowman ornament
  • 8-inch glass bubble bowl (about 6-inch opening)


  • Line bottoms of two greased 8-in. round baking pans with parchment
  • paper; grease paper. Place egg whites in a large bowl; let stand at
  • room temperature for 30 minutes.

2 of 2

Holiday Snow Globe Cake (continued)

Directions (continued)

  • Preheat oven to 350°. In another large bowl, cream butter and 1/2
  • cup sugar until light and fluffy. Add egg yolks, beating well. Beat
  • in rum. In another bowl, mix the flour, baking powder and salt; add
  • to creamed mixture alternately with coconut milk, beating well after
  • each addition.
  • With clean beaters, beat egg whites on medium speed until soft peaks
  • form. Gradually add remaining sugar, 1 tablespoon at a time, beating
  • on high after each addition until sugar is dissolved. Continue
  • beating until stiff glossy peaks form. Fold into batter. Transfer to
  • prepared pans.
  • Bake 20-25 minutes or until a toothpick inserted in center comes out
  • clean. Cool in pans 10 minutes before removing to wire racks; remove
  • paper. Cool completely.
  • If cake layers have rounded tops, trim with a long serrated knife to
  • make level; set aside. In a large bowl, beat cream until it begins
  • to thicken. Add confectioners' sugar and vanilla; beat until stiff
  • peaks form.
  • Place one cake layer on a serving plate, bottom side down. Spread jam
  • over top to within 3/4 in. of edge; top with 1/2 cup whipped cream.
  • Place second cake layer over whipped cream, bottom side up.
  • Spread remaining whipped cream over top and sides of cake; sprinkle
  • with coconut. Refrigerate for at least 15 minutes.
  • Just before serving, place Frosted Christmas Tree and snowman on
  • center of cake. Carefully invert bowl over top. Yield: 12 servings.
FROSTED CHRISTMAS TREE: Lightly brush a small star-shaped sugar cookie with corn syrup; sprinkle with silver edible glitter. For tree, tint canned vanilla frosting with green paste food coloring. Stack two ice cream sugar cones. Using a #32 open star tip, pipe tree branches onto top cone to resemble a pine tree. Decorate with candy-coated sunflower kernels or colored sprinkles; sprinkle with coarse sugar. Place star cookie at top.