Snowball Cake Recipe

A slice of chocolate snowball cake with pink coconut topping rests elegantly on a white plate.

No ratings yet

If SnoBalls are your favorite snack cake, you are going to flip for this giant-sized version! My copycat Hostess Snowball Cake recipe is made with chocolate cake, marshmallow frosting, and iconic pink coconut.

Prep Time20

Cook Time33

Course: Cake

Cuisine: American

Keyword: chocolate cake, hostess, snowballs

Servings: slices

Author: Aimee

Ingredients

For the Cake

1 ½ cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon kosher salt
1 teaspoon baking soda
½ teaspoon baking powder
½ cup brewed hot coffee
½ cup whole milk
½ cup unsalted butter, softened to room temperature
1 ½ cups granulated sugar
2 large eggs

For the Topping

7 ounce jar Marshmallow Fluff
½ cup unsalted ubtter, softened to room temperature
1 teaspoon pure vanilla extract
2 cups powdered sugar
3 cups shredded sweetened coconut
2-4 drops pink food coloring

Instructions

Preheat the oven to 350 degrees F. Spray a 13x9 baking dish with baking spray, or use homemade cake release. Set aside.
In a bowl, combine flour, cocoa powder, salt, baking soda, and baking powder. Set this aside.
In a measuring cup, combine hot coffee with the milk. Set this aside.
In a mixing bowl of an electric mixer, fitted with a whisk attachment, add butter and sugar to bowl. Beat for 5 minutes, scraping down the sides of the bowl as needed.
Add in eggs, one at a time. Slowly add in the dry ingredients, alternating with the coffee mixture (about 3 additions of each).
Pour cake batter into the prepared pan. Bake for about 33-38 minutes, until toothpick inserted in the center comes out clean. Remove cake from the oven and cool completely before adding the frosting.
For the frosting, beat together the Marshmallow Fluff with softened butter for 3-4 minutes until combined. Add in vanilla extract and powdered sugar. Beat for 3-4 minutes until smooth and creamy.
In a bowl, combine coconut with 2-4 drops of pink food coloring. Using a wooden spoon, mix thoroughly until color saturates all the coconut. Add more food coloring to achieve desired color.
Spread frosting over cooled chocolate cake using an offset spatula. Immediately sprinkle on the colored coconut. Slice and serve.

Notes

Brewed Coffee- the hot coffee helps enhance the chocolate flavor without making the cake taste like coffee. Use hot water if you don't have coffee.
Storage- Keep cake covered with plastic wrap at room temperature for up to 5 days. Or freeze cake using my tips and tricks on how to freeze cake.
Baking Time- this will vary based upon ovens as well as the type of pan used. I prefer baking in metal pans for even baking.

Nutrition