Hostess Snowball Cake Delight

If you grew up eyeing the pink coconut-covered Hostess Snowballs in the snack aisle, this homemade Snowball Cake is going to make you nostalgic. Imagine a rich chocolate sheet cake smothered in a cloud of marshmallow frosting and showered with sweet pink coconut. This recipe brings all those childhood memories into one big pan and is easy enough for weeknight baking.

I first made this snowball cake after my sister’s birthday when she asked for something fun and pink but also rich and chocolatey and now it is requested for nearly every family holiday get-together. Kids love the bright color and adults never say no to that gooey frosting.

Ingredients

• Unsweetened cocoa powder: This gives the cake deep chocolate flavor Use one labeled as natural unsweetened for the truest taste
• Brewed hot coffee: This enhances chocolate intensity without adding coffee flavor Always brew fresh and hot for best results You can use hot water if you want to avoid caffeine
• Whole milk: Makes the cake moist and tender Choose milk with the highest fat content possible
• Marshmallow Fluff: Creates that signature sticky and creamy topping Homemade or store bought both work just let it come to room temp for easy mixing
• Vanilla extract: High quality pure vanilla gives the most fragrant and balanced flavor If you can only find imitation use just a bit less
• Shredded sweetened coconut: The finishing touch Choose bags where the coconut looks plump and moist not dry or brittle
• Pink food coloring: Brings the iconic color Use liquid color for even mixing the coconut pink
• Butter and eggs: Room temperature for both so everything mixes together and creates a fluffy batter Always check for freshness
• All purpose flour and sugar: Multipurpose staples for structure and sweetness Sift if you want an extra-soft crumb
• Nonstick spray or cake release: To prep your baking pan and avoid any sticking

Instructions

Prepare the Pan and Oven:

Preheat your oven to three hundred fifty degrees Fahrenheit and generously coat a thirteen by nine inch baking dish with nonstick spray or homemade cake release Make sure to get into the corners to avoid sticking

Cream Butter and Sugar:

Add room temperature butter and granulated sugar to a large mixing bowl Beat with a stand or hand mixer for a full five minutes until the mixture is pale and fluffy This step injects air creating a delicate cake crumb

Combine Wet and Dry Ingredients:

In a separate bowl whisk together flour cocoa powder and baking soda Slowly beat eggs one at a time into the creamed butter mixture then alternate adding your dry ingredients with brewed hot coffee and whole milk Mix on low after each addition to keep the batter smooth and avoid overmixing

Pour and Bake:

Pour the finished batter into your prepared pan Use a spatula to spread it evenly so it bakes level Bake in the center of the oven for about thirty to thirty five minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs

Cool the Cake:

Let the cake cool completely in the pan on a wire rack This is crucial so your marshmallow frosting does not melt and slip off later Patience pays off here

Make the Marshmallow Frosting:

In a clean bowl beat room temperature butter and Marshmallow Fluff together until creamy Gradually add powdered sugar and vanilla extract continuing to beat until smooth and spreadable If it is too stiff add a spoonful of milk If it is too runny a sprinkle more sugar

Frost and Decorate:

Spread the marshmallow frosting thickly over the cooled cake so every inch is covered Next mix a few drops of pink food coloring into your shredded coconut in a separate bowl Stir with a spoon to evenly distribute and then press the coconut gently onto the frosted cake covering it all over

Serve and Enjoy:

Use a sharp knife to cut large squares and serve on a favorite plate with a fork This cake shines served simply but is also a showstopper for celebrations

I have photos of pink hands and giggles every single year we make this and those memories are even sweeter than the cake itself.

Storage Tips

For peak freshness cover the pan with plastic wrap or foil and store at room temp for up to five days For longer storage cut into squares and wrap individually then freeze for up to three months Let slices thaw at room temp before serving The coconut topping helps keep the cake moist and soft even after freezing

Ingredient Substitutions

If you are out of brewed coffee use very hot water or even chocolate milk for extra richness No Marshmallow Fluff on hand You can melt mini marshmallows with a bit of butter for a close match If you want to switch things up try blue or green food coloring in the coconut or add a dash of almond extract to the frosting for a new twist

Serving Suggestions

This cake pairs perfectly with a cold glass of milk or cup of strong coffee Try topping slices with extra marshmallow drizzle or a scoop of vanilla ice cream on warm days It is also gorgeous as a birthday cake especially with fun candles on top

Cultural Roots

Inspired by the classic Hostess SnoBall snack cake with its bright pink color and soft marshmallow topping this recipe brings midcentury American lunchbox nostalgia to the home kitchen Sheet cakes became popular in the US for being easy to share at potlucks and parties and this version channels those celebrations

Seasonal Adaptations

Make it holiday festive with red and green coconut for Christmas Try pastel colors for baby showers or spring parties Top with mini chocolate eggs for an Easter treat

Success Stories

I have brought this to a dozen bake sales and there are never leftovers My neighbor tried making it with her son for his birthday and now it is their annual tradition too If you love classic snack cakes you will love this homemade upgrade

Freezer Meal Conversion

Cut leftover cake into large squares and wrap each piece tightly in plastic wrap then store in a freezer safe bag When you need a sweet bite pull as many squares as you want and let them come to room temp Still perfectly soft and marshmallowy

This cake is a celebration for both kids and adults and is sure to bring back fond memories each time you serve it. Let the bright colors and sweet flavors make any occasion festive.

Common Questions About Recipes

→ How do I achieve a moist chocolate cake?

Beat butter and sugar thoroughly, add brewed hot coffee to intensify chocolate flavor, and avoid overmixing the batter.

→ Can I use boxed cake mix instead of homemade?

Yes, swapping in a chocolate boxed mix offers a quicker alternative without sacrificing taste or texture.

→ What's the best way to color coconut evenly?

Mix the pink food coloring thoroughly with the coconut using a spoon to ensure even distribution and vibrant color.

→ How should I store the finished cake?

Cover and keep at room temperature for up to 5 days, or freeze leftovers in an airtight container for up to 3 months.

→ Why use Marshmallow Fluff for the frosting?

Marshmallow Fluff creates a creamy, fluffy topping that pairs perfectly with chocolate cake and sweet coconut.

→ Why is hot coffee recommended in the batter?

Hot coffee enhances chocolate's depth of flavor without making the cake taste like coffee.