When it comes to delightful desserts, few can compete with the whimsical charm of a SnoBall Cake Roll. As you prepare for your next gathering or simply want to indulge in something special, this cake roll becomes a star on your dessert table. Its combination of moist chocolate cake with a rich marshmallow filling, enveloped in sweet coconut, not only pleases the palate but also brings a delightful pop of color and fun to your plate. Whether for birthdays, holidays, or simple afternoon tea, you won’t go wrong with this gorgeous dessert that’s both satisfying and striking.
Why We Love This SnoBall Cake Roll Recipe
One of the biggest reasons to love this SnoBall Cake Roll is its nostalgic appeal. The cake roll brings back memories of childhood treats while remaining a sophisticated choice for adults. The contrast of the tender chocolate cake and the fluffy, sweet filling creates a perfect balance of flavors that’s hard to resist. Plus, the vibrant coconut finish gives it a whimsical touch that’s sure to impress your guests. It’s an excellent way to celebrate any occasion, making it a versatile recipe that you’ll want to keep in your back pocket. Every slice reveals a delightful surprise inside, making it not just a treat but an experience you’ll want to share with everyone.
Ingredients for SnoBall Cake Roll
To make your SnoBall Cake Roll, you’ll need the following ingredients:
- 4 large eggs
- 3/4 cup superfine sugar
- 1 tablespoon vegetable oil
- 2 tablespoons milk or cream
- 1 teaspoon vanilla extract
- 3/4 cup cake flour
- 1/4 cup dark unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Confectioners’ sugar, for rolling the cake
- 1 cup unsalted butter, softened
- 1 cup marshmallow cream
- 2 1/2 cups confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups moist, sweetened coconut
- Pink food coloring
Gathering these ingredients will set you on the path to creating a delicious, impressive cake roll that will leave everyone wanting seconds!
How to Make SnoBall Cake Roll Directions
Making a SnoBall Cake Roll may seem a bit tricky at first, but don’t worry! Following these clear steps will ensure that your dessert turns out beautifully.
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). This is essential, as a properly heated oven will help your cake rise and bake evenly.
- Prepare Your Pan: Grease a jelly roll pan with shortening and then line it with parchment paper. The parchment paper will help prevent the cake from sticking and makes removing it much easier later.
- Beat the Eggs: In a stand mixer, combine the four eggs and beat them on medium speed for about five minutes. You want to achieve a pale, fluffy mixture.
- Add Sugar and Oil: Gradually add in the superfine sugar and the tablespoon of vegetable oil. Continue mixing until everything is well-combined.
- Mix in Milk and Vanilla: Pour in the milk or cream along with the teaspoon of vanilla extract. Blend the mixture until it’s smooth and uniform.
- Combine Dry Ingredients: In a separate bowl, sift together the cake flour, cocoa powder, baking powder, and salt. This step is crucial as it ensures that your dry ingredients are free of clumps and evenly mixed.
- Combine Wet and Dry Ingredients: Gradually add the sifted dry ingredients to the egg mixture. Mix on low speed for about two minutes, just until the batter is well blended.
- Pour and Bake: Pour the prepared batter into the jelly roll pan, spreading it out evenly. Bake for about 12 to 15 minutes or until the cake springs back when lightly touched.
- Prepare for Rolling: While the cake is baking, sprinkle a clean tea towel with confectioners’ sugar. This will keep the cake from sticking when you roll it up.
- Roll the Cake: Once the cake is done, carefully remove it from the oven. Turn the cake out onto the prepared tea towel and roll it up, starting from one of the shorter edges. Make sure to roll it tightly for a nice shape. Let it cool in this rolled position for about 30 minutes.
- Make the Filling: In a mixing bowl, beat together the softened unsalted butter and marshmallow cream until smooth. Gradually add in the confectioners’ sugar, vanilla extract, and salt. Mix until the frosting is fluffy and spreadable.
- Unroll and Frost: After the cake has cooled, gently unroll it. Spread the marshmallow filling evenly over the inside of the cake using a spatula.
- Re-roll the Cake: Carefully re-roll the cake, this time with the frosting inside. This may take a little patience, but go slowly to ensure it rolls up neatly without tearing.
- Frost the Outside: Once rolled, spread the remaining frosting over the top and sides of the cake. This will create a lovely coating for the cake before you add the coconut.
- Prepare the Coconut: If you’d like to add a fun pop of color, mix the sweetened coconut with a few drops of pink food coloring. Toss until the coconut is evenly colored.
- Coat the Cake: Roll the frosted cake in the colored coconut, ensuring the entire surface is covered. This will give your cake a charming and festive look.
- Chill Before Serving: Place the finished cake on a platter and refrigerate it for at least 30 minutes before slicing. Chilling will help the filling set and make cutting easier.
How to Serve SnoBall Cake Roll
The presentation of your SnoBall Cake Roll can be just as delightful as its taste. When it comes to serving, consider slicing the cake into generous pieces, about 1-inch thick, to show off the beautiful swirl of chocolate cake and marshmallow filling. You can serve it as is, or pair each slice with a glass of ice-cold milk or a warm cup of coffee for a perfect afternoon treat.
For a special touch, garnish the serving plate with a sprinkle of extra confectioners’ sugar or a few fresh berries for color and added flavor. This not only elevates your dessert’s visual appeal but also provides a refreshing contrast to the richness of the cake. You could even pair it with whipped cream or an ice cream scoop for an indulgent dessert experience that’s hard to resist.
Expert Tips: SnoBall Cake Roll
Creating a successful SnoBall Cake Roll relies on a few expert tips to ensure perfection.
- Room Temperature Ingredients: Make sure your eggs and butter are at room temperature. This will help them incorporate better into your batter, leading to a lighter, fluffier cake.
- Don’t Overmix: While mixing your batter, it’s important not to overmix, especially after adding the dry ingredients. Overmixing can lead to a dense cake rather than a light and airy one.
- Coconut Tip: If you don’t want to use food coloring, you can leave the coconut white for a classic look, or you can experiment with other colors for various festive occasions.
- Rolling Technique: Roll the cake with the towel as you go. This method will help shape the cake roll perfectly without cracking.
- Chilling Time: Don’t skip the chilling step after frosting the cake; this will help it hold its shape when you slice into it.
How to Store SnoBall Cake Roll
Storing your SnoBall Cake Roll is straightforward and will keep it fresh for days. To store, wrap the cooled cake roll tightly in plastic wrap or place it in an airtight container. It can stay at room temperature for up to two days, but it’s best kept in the refrigerator if you plan to keep it longer, where it can last for about a week.
If you’d like to keep it for even longer, consider freezing the cake roll. Wrap it tightly in plastic wrap, then place it in a freezer-friendly container. It can last in the freezer for about three months. Just remember to let it thaw in the refrigerator before serving.
Variations of SnoBall Cake Roll
While traditional SnoBall Cake Roll is undeniably delicious, this recipe is flexible and can be adapted to your taste preferences. Here are some ideas to mix things up:
- Flavorful Variations: Substitute the vanilla extract with almond extract for a unique nutty flavor that pairs beautifully with the cake and filling.
- Different Fillings: Instead of marshmallow cream, try other delicious fillings like chocolate ganache, peanut butter, or even cream cheese frosting for a richer taste.
- Alternative Coatings: Instead of sweetened coconut, consider using crushed nuts or even sprinkles for a different texture and flavor profile.
- Chocolate Cake Variation: You could enhance the chocolate flavor by using a chocolate cake mix instead of traditional cake flour, cocoa powder, and eggs for a more indulgent treat.
- Fruit Layer: Add a layer of fruit, such as raspberry or strawberry, before rolling the cake for a fruity contrast that adds freshness.
FAQ
What is a SnoBall Cake Roll?
A SnoBall Cake Roll is a delicious dessert that consists of a rich chocolate cake, filled with a sweet marshmallow cream, and covered in coconut. It’s easy to slice and serves beautifully at any occasion.
Can I make SnoBall Cake Roll ahead of time?
Yes, you can make your SnoBall Cake Roll in advance. It tastes even better after chilling, so you can prepare it a day ahead, just be sure to store it properly in the refrigerator or freezer.
How do I prevent my cake from cracking when rolling?
To prevent cracking, ensure that you don’t overbake your cake, as an overbaked cake becomes dry and brittle. Also, always roll the cake while it’s warm for better flexibility.
SnoBall Cake Roll
Equipment
- Jelly Roll Pan
- Mixing Bowl
- Piping bag
- Parchment Paper
Ingredients
- 4 large Eggs
- ¾ cup Superfine Sugar
- 1 tablespoon Vegetable Oil
- 2 tablespoons Milk or Cream
- 1 teaspoon Vanilla Extract
- ¾ cup Cake Flour
- ¼ cup Dark Unsweetened Cocoa Powder
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 cup Unsalted Butter Softened
- 1 cup Marshmallow Cream
- 2 ½ cups Confectioners’ Sugar
- ½ teaspoon Vanilla Extract
- ⅛ teaspoon Salt
- 1 ½ cups Sweetened Coconut Moist
- As needed Pink Food Coloring
Instructions
- Preheat the oven to 350°F (175°C). Grease a jelly roll pan with shortening and line it with parchment paper.
- In a stand mixer, beat the eggs on medium speed for about five minutes until pale and fluffy.
- Gradually add superfine sugar and vegetable oil while continuing to mix until well combined.
- Add milk and vanilla extract, mixing until smooth.
- Sift together cake flour, cocoa powder, baking powder, and salt in a separate bowl.
- Gradually fold the dry ingredients into the egg mixture, mixing on low speed until blended.
- Pour the batter into the prepared jelly roll pan and spread evenly. Bake for 12-15 minutes until the cake springs back when touched.
- While the cake is baking, sprinkle a clean tea towel with confectioners’ sugar.
- Once baked, turn the cake out onto the tea towel and roll it up tightly. Allow it to cool in this shape for about 30 minutes.
- In a mixing bowl, beat together softened butter and marshmallow cream until smooth. Gradually add confectioners’ sugar, vanilla extract, and salt, mixing until fluffy.
- Unroll the cooled cake and spread the marshmallow filling evenly over the inside.
- Re-roll the cake carefully, then frost the outside with the remaining filling.
- Mix pink food coloring into the coconut and coat the cake with the colored coconut.
- Refrigerate for at least 30 minutes before slicing and serving.
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