Hostess Snowball Cake (Printer-Friendly)
Moist chocolate layers covered with marshmallow fluff and rolled in shredded coconut create a nostalgic delight.
# The Ingredients You'll Need:
→ Dry Ingredients
01 -
1 ¾ cups all-purpose flour
02 -
¾ cup unsweetened cocoa powder
03 -
1 ½ tsp baking powder
04 -
1 pinch salt
05 -
1 ½ cups granulated sugar
→ Wet Ingredients
06 -
3 large eggs
07 -
½ cup unsalted butter, softened
08 -
1 cup whole milk (or almond/oat milk)
→ Frosting and Coating
09 -
1 cup marshmallow fluff
10 -
2 cups sweetened shredded coconut
# Step-by-Step Instructions:
01 -
Preheat oven to 350°F (175°C) and grease two 9-inch round baking pans.
02 -
Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl.
03 -
In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
04 -
Add eggs one at a time to the creamed mixture, mixing well after each addition. Stir in milk until fully combined.
05 -
Gradually fold the dry ingredients into the wet batter until just combined, avoiding overmixing.
06 -
Divide batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
07 -
Allow cakes to cool completely. Spread marshmallow fluff on one layer, top with the second layer, cover with remaining fluff, then roll outer surface in shredded coconut.
# Extra Tips:
01 -
Ensure cakes are fully cooled before frosting to prevent melting the marshmallow fluff.