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This Hostess Snowball Cake brings the magic of childhood right to your kitchen with its tender chocolate layers, cloud-like marshmallow frosting, and a snowy coconut coating. It’s a perfect treat for celebrations or anytime you want a nostalgic sweet that’s both impressive and easy to make.
I first made this cake for a family reunion, and it instantly became the star dessert everyone asked for at every gathering since.
Ingredients
- All-purpose flour: provides structure and tenderness choose a fresh, finely milled variety
- Unsweetened cocoa powder: gives rich chocolate flavor Dutch-processed works well for deep color and smooth taste
- Baking powder: helps the cake rise and stay light make sure it’s fresh
- Granulated sugar: sweetens and helps create a light crumb
- Large eggs: bind ingredients and add moisture use fresh eggs at room temperature for best results
- Unsalted butter: adds richness and flavor soft but not melted for easy creaming with sugar
- Whole milk or plant-based milk: hydrates the batter and tenderizes the crumb whole milk gives the richest flavor
- Marshmallow fluff: creates the signature fluffy frosting that’s smooth and spreadable
- Sweetened shredded coconut: adds texture and a tropical sweetness for the final coating, pick fresh and bright coconut flakes
Step-by-Step Instructions
- Sift and Prepare Dry Ingredients:
- Whisk flour, cocoa powder, baking powder, and a pinch of salt together in a bowl to ensure even distribution and a light, airy batter. This step prevents clumps and helps the cake rise evenly.
- Cream Butter and Sugar:
- In a separate bowl, beat the softened butter with the sugar for about 3 to 4 minutes until the mixture is pale and fluffy. This aeration creates a tender crumb in the finished cake.
- Add Eggs and Milk:
- Incorporate the eggs one at a time, beating well after each addition to fully combine and prevent curdling. Then mix in the milk until the batter is smooth.
- Combine Wet and Dry Ingredients:
- Gently fold the dry ingredients into the wet batter in batches. Do not overmix to avoid a dense cake. Stop folding once no streaks of flour remain.
- Bake the Cake:
- Divide the batter evenly between two greased 9-inch round pans. Bake at 350 degrees Fahrenheit for about 25 to 30 minutes. Check doneness with a toothpick inserted in the center it should come out clean.
- Cool and Assemble:
- Let the cakes cool completely to avoid melting the marshmallow frosting. Spread marshmallow fluff on one cake layer, top with the second layer, then cover the entire cake with remaining fluff.
- Coat with Coconut:
- Press sweetened shredded coconut all over the frosting on the cake for a snowy, festive finish that evokes winter fun and adds a subtle crunch with every bite.
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Storage Tips
Store any leftovers covered at room temperature for up to two days to keep the marshmallow frosting soft and fresh. For longer storage, refrigerate the cake for up to a week but allow it to come to room temperature before serving to enjoy the best texture.
Ingredient Substitutions
If you prefer dairy-free, swap whole milk for almond or oat milk and use dairy-free butter alternatives.
Ingredient Substitutions
You can replace the marshmallow fluff with homemade marshmallow cream or a whipped marshmallow frosting if you want a fresher version.
Ingredient Substitutions
Unsweetened coconut flakes can be substituted with toasted coconut for a deeper coconut flavor experience.
Serving Suggestions
Serve slices of this cake as a nostalgic centerpiece at birthday parties or winter holidays. Pair with a hot cup of coffee or a glass of cold milk to balance the sweet richness.
Serving Suggestions
The coconut topping also pairs well with fresh berries or a drizzle of chocolate sauce for an extra special touch.
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Frequently Asked Questions
- → What type of cocoa powder works best for this cake?
Unsweetened cocoa powder is used to provide a rich chocolate flavor without added sweetness, balancing the marshmallow and coconut coating nicely.
- → Can alternative milks be used in place of whole milk?
Yes, almond or oat milk can be substituted to maintain moisture and texture while accommodating dietary preferences.
- → How is the marshmallow fluff applied to the cake layers?
After the chocolate layers have cooled completely, a generous layer of marshmallow fluff is spread evenly before stacking and covering the outside.
- → What is the best way to evenly coat the cake in shredded coconut?
Roll the assembled cake in a bowl of sweetened shredded coconut, gently pressing to ensure the coating adheres to the marshmallow surface.
- → How long should the cake be baked to ensure moist layers?
Bake for 25 to 30 minutes, checking with a toothpick; it should come out clean but the cake remains tender and moist.