Name: My Impressive Igloo Cake Is So Much Better Than A Boring Gingerbread House
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: Cooking spray; All-purpose flour (for dusting pans); 1 box (15.25 oz) vanilla cake mix; Ingredients listed on the cake mix box (typically eggs, oil, and water); 1 container (16 oz) vanilla frosting; 3 to 5 drops blue gel food coloring; 1 store-bought cake donut, sliced in half; 1 bag (10 oz) regular-sized marshmallows; 1 cup mini marshmallows; 1/2 cup crushed blue rock candy; 2 tablespoons confectioners’ sugar

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I love making this igloo cake because it instantly becomes the centerpiece of any winter celebration. The soft cake layers, fluffy frosting, and marshmallow “ice blocks” create a fun and festive dessert that looks complicated but is actually very simple to make. I always enjoy how this cake delivers a big visual impact with minimal effort and basic pantry-friendly ingredients. My Impressive Igloo Cake Is So Much Better Than A Boring Gingerbread House

Why You’ll Love This Recipe

I like this recipe because it saves time without sacrificing creativity. I don’t need to build or assemble tricky cookie walls, and I still get a stunning result. I also love how flexible the decorating process is, allowing me to adjust colors and toppings based on what I have on hand. The cake is soft, sweet, and perfect for sharing, which makes it ideal for holidays and winter gatherings.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Cooking spray
All-purpose flour, for dusting the pans
1 box (15.25 oz) vanilla cake mix
Ingredients listed on the cake mix box (usually eggs, oil, and water)
1 container (16 oz) vanilla frosting
3 to 5 drops blue gel food coloring
1 store-bought cake donut, sliced in half
1 bag (10 oz) regular-sized marshmallows
1 cup mini marshmallows
1/2 cup crushed blue rock candy
2 tablespoons confectioners’ sugar

Directions

I begin by preheating the oven to 350°F and greasing an 8-inch round cake pan and an 8-inch ovenproof bowl with a rounded bottom. I dust both lightly with flour and tap out any excess.

I prepare the cake mix according to the package instructions. I pour slightly more than half of the batter into the bowl and the remaining batter into the round pan. I bake both, rotating them halfway through. The flat cake usually finishes after about 25 minutes, while the bowl cake needs about 10 additional minutes. Once baked, I turn both cakes out onto a wire rack and let them cool completely.

I mix the vanilla frosting with blue food coloring until I reach the shade I like. Using a serrated knife, I level the cakes. I frost the top and sides of the flat cake layer, then place the rounded cake on top with the flat side facing down. I frost the entire cake evenly.

To create the entrance, I attach one donut half to the bottom of the cake using frosting, then add the second half to extend the tunnel and cover it completely with frosting. I cut the large marshmallows in half lengthwise and press them into the frosting, starting from the bottom and working upward in neat rows. I cut the mini marshmallows in half and use them to decorate the entrance. I finish by adding crushed rock candy and a light dusting of confectioners’ sugar to resemble snow.

Servings And Timing

I usually get 8 to 10 servings from this cake. Preparation takes me about 25 minutes, and the total time, including baking and decorating, is around 1 hour. I find it perfect when I want a quick but impressive dessert.

Variations

I sometimes use white frosting for a classic snowy look instead of blue. When I want extra flavor, I switch to chocolate or funfetti cake mix. I also like adding shredded coconut for more texture or using silver or clear sprinkles in place of rock candy.

Storage/Reheating

I store this cake covered in the refrigerator for up to 3 days. Before serving, I let it sit at room temperature for about 15 to 20 minutes so the cake softens. I don’t reheat this cake, as it’s best enjoyed cool or at room temperature.

FAQs

Can I make this cake in advance?

I often bake the cake layers a day ahead and assemble and decorate the cake the next day.

What if I don’t have an ovenproof bowl?

I use any rounded, heat-safe bowl that fits comfortably in the oven.

Can I color the frosting a different shade?

I adjust the color however I like, depending on the theme or occasion.

Do the marshmallows get hard?

I find they stay soft for a couple of days when stored properly in the refrigerator.

Is this cake easy to decorate with kids?

I think it’s great for kids since placing marshmallows into frosting is simple and fun.

Conclusion

I always turn to this igloo cake when I want something festive, creative, and easy. It proves that a dessert can be both impressive and approachable, making it a favorite for winter celebrations and holiday tables.