Ingredients

Cooking spray

All-purpose flour, for dusting

1 (15.25-oz.) box vanilla cake mix, plus ingredients called for on box

1 (16-oz.) container vanilla frosting

3 drops (or more) blue gel food coloring

1 store-bought cake donut, halved

1 (10-oz.) bag regular-sized marshmallows

1 cup mini marshmallows

Crushed blue rock candy, for decorating

Confectioners’ sugar, for dusting

Instructions

Step 1: Arrange oven racks in the upper and lower thirds and preheat oven to 350°F. Grease an 8-inch round cake pan and an 8-inch ovenproof bowl with a rounded bottom using cooking spray. Dust both with flour, tapping out any excess.

Step 2: Prepare the vanilla cake mix according to the package directions in a large bowl. Pour a little more than half of the batter into the prepared ovenproof bowl and the remaining batter into the prepared cake pan.

Step 3: Bake both cakes, rotating their positions halfway through the baking time, until the cake in the pan is fully cooked and a tester inserted in the center comes out clean, about 25 minutes.

Step 4: Continue baking the cake in the bowl for about 10 more minutes, until a tester inserted in the center comes out clean. Once done, invert both cakes onto a wire rack and let them cool completely.

Step 5: In a large bowl, mix the vanilla frosting with blue gel food coloring until you achieve your desired shade. Using a serrated knife, level the domed sides of both cakes. Spread frosting over the top and sides of the cake baked in the pan.

Step 6: Place the cake from the bowl on top of the frosted cake, flat side down. Frost the entire assembled cake, making sure all sides are covered evenly.

Step 7: Use frosting to adhere one half of the donut to the bottom of the cake as the igloo’s entryway. Cover it with frosting, then attach the second donut half to extend the entryway and cover with frosting as well.

Step 8: With clean kitchen shears, cut the large marshmallows in half lengthwise. Starting from the bottom of the cake, press the cut sides of the marshmallows into the frosting, arranging them closely together in neat rows until you reach the top.

Step 9: Cut the mini marshmallows in half lengthwise and press them into the frosting on the exterior of the entryway to cover it.

Step 10: Decorate the igloo cake with crushed blue rock candy as desired. Finally, dust the entire cake lightly with confectioners’ sugar to give the appearance of fresh snow.

Tips & Variations

For a sturdier igloo, chill the cakes before frosting to make layering easier and prevent crumbs.

Use white or light blue mini marshmallows for a more authentic snowy look.

Substitute crushed blue rock candy with edible glitter or silver sugar pearls for a sparkling effect.

If you prefer homemade cake, a simple vanilla sponge works well instead of the cake mix.

Storage

Store the Igloo Cake covered loosely with plastic wrap or in a cake carrier at room temperature for up to 2 days. For longer storage, keep it refrigerated for up to 4 days, but allow it to come to room temperature before serving. Avoid freezing as marshmallows and frosting texture may be affected. Leftovers can be gently reheated in a warm room but avoid microwaving to preserve texture.

FAQs

Can I make the Igloo Cake ahead of time?

Yes, you can bake and assemble the cake a day ahead. Keep it refrigerated and bring to room temperature before serving to enjoy the best texture and flavor.

What can I use if I don’t have blue gel food coloring?

If blue gel food coloring is unavailable, you can use liquid food coloring, but start with a few drops and mix thoroughly as it can be more diluted. Alternatively, omit the coloring for a classic white frosting look.