Snow Globe Cake

4.75 from 4 votes
Easily make this impressive Snow Globe Cake featuring my master recipe for white cake, cream cheese frosting and shredded coconut snow!
Snow Globe Cake by Gemma Stafford

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Hi Bold Bakers!

Celebrate the holidays with my easy Snow Globe Cake. I even made it for the Hallmark Channel during their Christmas in July show!

My easy to recreate Snow Globe Cake features my master recipe for white cake with layers of raspberry preserves, my favorite cream cheese frosting and coconut. It’s definitely a simple yet Bold cake for the holidays!

Get more of my Christmas Recipes so you can celebrate Christmas in July or get ready early for later this year!

Watch The Recipe Video!

Snow Globe Cake

4.75 from 4 votes
Easily make this impressive Snow Globe Cake featuring my master recipe for white cake, cream cheese frosting and shredded coconut snow!
Author: Gemma Stafford
Easily make this impressive Snow Globe Cake featuring my master recipe for white cake, cream cheese frosting and shredded coconut snow!
Author: Gemma Stafford


  • White Cake
  • 2 1/4 cups (11oz/340g) cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cup (300ml/10floz) whole milk
  • 4 large egg whites , room temperature
  • 1 1/2 cup (12oz/360g) sugar
  • 1 stick (4oz/120g) butter, room temperature
  • Cream Cheese Frosting
  • 2 1/2 cups (10oz/300g) powdered sugar, sifted lightly to remove any lumps
  • 1 lb (16oz/450g) cream cheese, at room temperature
  • 1/2 cup (4oz/120g) butter, at room temperature
  • 1 tablespoon vanilla extract
  • For Filling and Decoration
  • 2/3 cup raspberry preserves
  • 1 1/2 cups (4 1/2oz/135g) sweetened shredded or desiccated coconut
  • Christmas decorations
  • Large glass bowl
  • Red ribbon


  • Pre-heat your oven to 350°F (180oC) Grease and line a deep 6” cake tin. You can also use 2 x 8" or 9" pans.
  • To make the White Cake: In a medium bowl, sift together the cake flour, baking powder and salt and set aside.
  • In a separate jug, combine the milk and egg whites and set aside.
  • In the bowl of your stand mixer, add the butter and sugar and cream together on medium speed for 4-5 minutes until the mixture is light and fluffy.
  • Reduce the mixer's speed to slow and add 1/2 of the flour and ½ your milk mix. Mix until just combined into the butter mix. Repeat with the remaining flour and milk. Take care not to over mix as it will toughen your cake.
  • Pour the batter into your prepared cake tins. Bake for 60-70 minutes until the centers of the cake is firm and it is golden brown.
  • Place the cakes on wire racks to cool. After a few minutes, run a knife around the outside of the pan to release the cake and remove from the pans. Allow to cool right side up until room temperature.
  • To make the Cream Cheese Frosting: In a large bowl, using an electric mixer on medium-high speed beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy. Chill until needed.
  • To assemble the cake: Level and divide the layers in your cake with a serrated knife. Spread raspberry and the frosting on the layers of the cake.
  • Next do the crumb layer, a thin layer of frosting all around the cake to gather any loose crumbs. Chill the cake until the icing is firm (roughly 30 minutes). Then frost the cake again with the remaining frosting. Smooth the remaining frosting over the cake with an offset spatula until it is level and smooth.
  • Sprinkle the coconut over the top of the cake and coat the sides by gently pouring the coconut between your hand and the cake. Carefully move your cake to your serving platter.
  • Decorating the Cake: Add your favorite Christmas decorations on top of the cake and place a glass bowl over them to create the snow globe. For an added touch sprinkle some more coconut on top of the bowl and place a red bow on top.
  • The cake is best eaten within 2 days. If you need to store it, refrigerate it covered for up to two days, allowing plenty of time to bring it back to room temperature before serving.

Recipe Notes

You can buy glass bowls in arts and craft stores and garden centers.


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7 months ago

Was that a 5” globe?

Sahla Jasmin Mohamed
Sahla Jasmin Mohamed
2 years ago

Hey Gemma! I tried the recipe and the texture and taste and everything was absolutely amazing! ( No surprise when following a Gemma recipe )
But I did have to ask you about the baking powder, I felt like it tasted a bit ( like mildly ) Bitter. Like a slight bitter taste due to increased raising agent. What can I do about it? Should I reduce the baking powder, if so by how much?. Do let me know! With lots of love and good wishes, from my family to yours!
Always grateful for your amazing work!

4 years ago

Hi Gemma, your recipe here shows 340g of flour, but in the description box of your video, it says 244g. Which is correct? Is it possible to edit one version for consistency?

7 years ago

What music did you use for the intro of your video? It seems familiar. By the way it seems so good and so cute. Please reply soon! Happy holidays, and Merry Christmas!

7 years ago

Can I use 9in cake pan. Thank you for the episodes.

Annie Wright
Annie Wright
8 years ago

Hello! Can I use an 8×8 springform pan? If so, will the cooking time be different? Thank you!

9 years ago

Love it!!!!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.


Weeknight Family Favorites Chapter from the Bigger Bolder Baking Every Day Cookbook