Snowball Cake Recipe
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Snowball Cake Recipe
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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.
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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 Information
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Serving
1slice
Calories
287kcal
(14%)
Carbohydrates
39g
(13%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
29mg
(10%)
Sodium
139mg
(6%)
Potassium
136mg
(4%)
Fiber
3g
(12%)
Sugar
28g
(56%)
Vitamin A
175IU
(4%)
Vitamin C
0.2mg
(0%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20slices
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 287kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 139mg | 6% |
| Potassium | 136mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 28g | 56% |
| Vitamin A | 175IU | 4% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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