Hostess Snowball Chocolate Cake

This copycat Hostess Snowball Cake brings you all the nostalgia and fun of the beloved snack cake with a giant homemade twist. You get a rich, moist chocolate cake base smothered in fluffy marshmallow frosting and finished with a blanket of pink coconut for that signature look and texture. Sized for a 13 by 9 baking dish, it is a showstopper at parties or a special weeknight treat that comes together with easy-to-find ingredients.

I first made this during spring break for a family treat and it sparked so many smiles. It is now a favorite for birthdays and potlucks in my house

Ingredients

• Unsweetened cocoa powder: Gives the cake a deep, chocolatey flavor and keeps it from being too sweet. Always check the label to avoid instant cocoa mix
• Brewed hot coffee: Enhances the richness of chocolate. Choose a fresh, strong brew but water works in a pinch
• Whole milk: Delivers unbeatable moisture and richness. Look for full-fat milk for best results
• Marshmallow Fluff: The creamy signature topping. Either store-bought or homemade can be used
• High-quality pure vanilla extract: Boosts the overall flavor. Pick a brand with clean ingredients for best taste
• Shredded sweetened coconut: Adds the classic texture. Use fresh, moist coconut and avoid flakes for best coverage
• Pink food coloring: Provides iconic color appeal. Liquid dye mixes most evenly throughout the coconut
• Boxed chocolate cake mix: A welcome shortcut if time is tight. Just follow the directions for a 13 by 9 pan and cool completely before frosting

Instructions

Prepare the Pan:

Preheat your oven to 350 degrees Fahrenheit. Grease a 13 by 9 inch metal baking dish thoroughly using nonstick spray or a homemade cake release mixture to prevent sticking

Cream the Butter and Sugar:

Place room temperature butter and granulated sugar in a large mixing bowl. Beat them together for five minutes on medium speed until the mixture becomes pale, fluffy, and doubles in volume. This step gives you a light cake texture

Mix the Wet and Dry Ingredients:

In a second bowl, whisk together your flour, unsweetened cocoa powder, baking powder, and salt. In a smaller bowl, combine your eggs, whole milk, brewed hot coffee, and vanilla extract. With the mixer on low, alternate adding the dry ingredient mixture and wet ingredient mixture to the creamed butter and sugar. Begin and end with the dry ingredients. Mix until just combined

Bake the Cake:

Pour the batter into your prepared baking dish and spread evenly to the corners. Bake in the center of the oven for about 30 to 35 minutes or until a toothpick comes out clean from the center. Cool the cake completely on a wire rack

Make the Marshmallow Frosting:

Beat room temperature butter and Marshmallow Fluff together on medium speed until creamy and well blended. Slowly add powdered sugar, beating after each addition, until you get a smooth, fluffy consistency. Add a splash of vanilla if desired

Color the Coconut:

In a medium bowl, place the shredded coconut and add drops of pink food coloring. Use a spoon to stir and toss the coconut until the color looks even throughout. Add more coloring for a deeper shade

Frost and Decorate:

Once the cake is fully cooled, spread an even layer of marshmallow frosting across the top. Sprinkle or gently press the pink coconut over the frosting to completely cover and mimic the classic Snowball cake look. Slice and serve

I always look forward to coloring the coconut with my kids It turns into a creative kitchen project and the hands-on part makes this cake extra memorable for our family

Storage Tips

Cover the cake tightly and store at room temperature for up to five days. For longer storage, wrap individual slices in plastic wrap then foil and freeze for up to three months. Thaw at room temperature before serving for best texture

Ingredient Substitutions

If you are short on time use your favorite chocolate boxed mix and prepare as directed. Swap Marshmallow Fluff for homemade or store-bought vanilla frosting in a pinch Mint or almond extract can stand in for vanilla for a new flavor twist. For dairy sensitivities use unsweetened dairy-free milk and plant butter

Serving Suggestions

Cut the cake into large rectangles or use a round cookie cutter to mimic snack cake shapes. Top with extra shredded coconut or scatter colorful sprinkles for a party look. This cake pairs well with cold milk or freshly brewed coffee

Cultural and Historical Context

The Hostess Sno Ball was first created in the late 1940s as a unique marshmallow treat. It quickly became a lunchbox staple for American children The pink coconut coating eventually became its most iconic feature. Making the cake at home lets you celebrate this beloved classic and tweak it to your taste

Seasonal Adaptations

Green coconut for St Patricks Day Red coconut for Valentine celebrations Omit coloring for wintry snow-white cake In summer I swap the pink for pastel blue or yellow for a birthday twist

Success Stories

Friends who thought they were not coconut fans always come back for seconds once they try this recipe. I have brought it to bake sales where it disappears faster than anything else. Even the frosting skeptics end up loving the fluffy marshmallow layer

Freezer Meal Conversion

Bake and cool the sheet cake completely. Wrap it tightly and freeze without frosting. Thaw overnight then frost and sprinkle with coconut just before serving. This keeps the toppings fresh and the texture perfect

This fun cake always delights a crowd and is much easier to make than it looks. Enjoy sharing a nostalgic classic with your own homemade twist.

Common Questions About Recipes

→ What makes this cake's texture fluffy?

Creaming the butter and sugar for several minutes introduces air, resulting in a light and fluffy crumb.

→ Can I use a boxed cake mix?

Yes, a boxed chocolate cake mix offers a convenient shortcut without sacrificing decadent taste.

→ How do I achieve even pink coconut?

Mix food coloring thoroughly into the coconut with a spoon, ensuring consistent color and coverage.

→ What’s the benefit of hot coffee in the batter?

Hot coffee deepens the chocolate flavor without leaving a coffee taste in the finished cake.

→ How should the cake be stored?

Store covered at room temperature for up to five days. Freeze portions for up to three months if needed.