Hostess Snowball Cake (Printer-Friendly)
Classic chocolate cake with pink coconut and marshmallow frosting, inspired by the iconic snack favorite.
# List of Ingredients:
→ Chocolate Cake
01 -
2 cups granulated sugar
02 -
1 3/4 cups all-purpose flour
03 -
3/4 cup unsweetened cocoa powder
04 -
1 1/2 teaspoons baking powder
05 -
1 1/2 teaspoons baking soda
06 -
1 teaspoon salt
07 -
2 large eggs, room temperature
08 -
1 cup whole milk, room temperature
09 -
1/2 cup unsalted butter, melted
10 -
2 teaspoons pure vanilla extract
11 -
1 cup brewed hot coffee
→ Marshmallow Frosting
12 -
1 cup unsalted butter, softened
13 -
2 cups Marshmallow Fluff
14 -
3 1/2 cups powdered sugar
15 -
1 teaspoon pure vanilla extract
16 -
2 tablespoons whole milk
→ Pink Coconut Topping
17 -
2 cups sweetened shredded coconut
18 -
1–2 drops pink food coloring
# Preparation Steps:
01 -
Preheat oven to 350°F. Coat a 13×9 inch metal baking pan with nonstick spray or homemade cake release.
02 -
In a large bowl, whisk together granulated sugar, all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until thoroughly combined.
03 -
In a separate bowl, beat together melted butter and granulated sugar for 5 minutes until light and fluffy. Add eggs one at a time, mixing well after each addition.
04 -
With the mixer on low, add one-third of the dry mixture to the creamed mixture, followed by half the milk, repeating until all ingredients are incorporated. Pour in hot brewed coffee and vanilla extract, mixing just until smooth.
05 -
Pour the batter into the prepared baking pan, spreading evenly. Bake for 32–38 minutes or until a toothpick inserted in the center comes out clean.
06 -
Allow the cake to cool in the pan on a wire rack until it reaches room temperature before frosting.
07 -
In a mixing bowl, beat softened butter and Marshmallow Fluff until creamy. Gradually add powdered sugar, then vanilla extract and whole milk. Beat until light and fluffy.
08 -
Spread an even layer of marshmallow frosting over the cooled cake.
09 -
In a medium bowl, add a few drops of pink food coloring to the shredded coconut. Mix thoroughly using a spoon until the color is evenly distributed.
10 -
Sprinkle the pink coconut evenly over the frosted cake, gently pressing it in to adhere.
# Additional Suggestions:
01 -
Store covered at room temperature for up to 5 days or freeze slices in an airtight container for up to 3 months.
02 -
Using freshly brewed hot coffee enhances chocolate flavor without imparting a coffee taste.
03 -
Ensure eggs, butter, and milk are at room temperature for even mixing and improved texture.
04 -
Metal baking pans ensure more even baking; avoid ceramic or glass if possible.
05 -
Let the cake cool completely before frosting to prevent melting and maintain texture.