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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
  • Total Time
    Prep: 65 min. Bake: 25 min. + cooling
  • Makes
    12 servings

Ingredients

  • 4 large 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
  • FROSTING/FILLING:
  • 1-1/4 cups heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 3/4 teaspoon vanilla extract
  • 3/4 cup seedless raspberry jam
  • 2 cups sweetened shredded coconut
  • DECORATIONS:
  • Frosted Christmas Tree (see below)
  • Porcelain snowman ornament
  • 8-inch glass bubble bowl (about 6-inch opening)

Directions

  • Preheat oven to 350°. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper.
  • In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in rum. In another bowl, whisk 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 batter 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.
  • Using a long serrated knife, trim tops of cakes if domed. 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 at least 15 minutes. Just before serving, place Frosted Christmas Tree and snowman on center of cake. Carefully invert bowl over decorations.
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.
Nutrition Facts
1 slice: 512 calories, 29g fat (20g saturated fat), 123mg cholesterol, 356mg sodium, 57g carbohydrate (38g sugars, 1g fiber), 5g protein.

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Reviews

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Average Rating:
  • Pambish45
    Nov 23, 2015

    In time for the Holidays

  • Lbrewer40
    Nov 15, 2015

    Super cute, going to try it

  • bella0308
    Dec 8, 2013

    can anyone tell me what is best thing to use for the globe and where to find ?

  • kemacp2
    Feb 18, 2013

    Turned out very cute.

  • Darlive
    Dec 24, 2012

    This was a lot of fun to make and it turned out beautiful! I'll probably try a different cake recipe next time for variety.

  • MrsARK
    Dec 20, 2012

    Why would people rate a recipe they didn't even try in the first place?!

  • Brenda D
    Dec 12, 2012

    This cake is really tasty. My kids enjoy helping me make it. I've also used the "topper" on top of a homemade red velvet cheese cake to add something fun. Great idea! Thanks for sharing.

  • kayjowers
    Dec 10, 2012

    beautiful!

  • unakon
    Dec 10, 2012

    Love it!

  • Rockamama
    Dec 10, 2012

    This is too similar to the snow globe cookies featured last year on Taste of Home, therefore I don't see it as an original.