Hostess Snowball Chocolate Cake (Printer-Friendly Version)
Moist chocolate cake covered with marshmallow frosting and pink coconut, just like your favorite snowball treat.
# What You'll Need:
→ For the Chocolate Cake
01 -
1 cup (226 grams) unsalted butter, softened to room temperature
02 -
2 cups (400 grams) granulated sugar
03 -
4 large eggs, at room temperature
04 -
2 teaspoons pure vanilla extract
05 -
2 cups (240 grams) all-purpose flour
06 -
3/4 cup (64 grams) unsweetened cocoa powder
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1 tablespoon baking powder
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1 teaspoon baking soda
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1/2 teaspoon kosher salt
10 -
1 cup (240 milliliters) whole milk, at room temperature
11 -
3/4 cup (180 milliliters) hot brewed coffee
→ For the Frosting & Topping
12 -
1 cup (226 grams) unsalted butter, softened
13 -
2 cups (220 grams) powdered sugar
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2 cups (260 grams) marshmallow fluff
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1 teaspoon pure vanilla extract
16 -
2 cups (160 grams) sweetened shredded coconut
17 -
Pink food coloring (liquid recommended)
# Steps to Follow:
01 -
Preheat oven to 350°F (175°C). Coat a 13×9-inch metal baking pan with nonstick spray or homemade cake release.
02 -
In a large mixing bowl, beat softened butter and granulated sugar together at medium-high speed for 5 minutes, until light and fluffy.
03 -
Add eggs, one at a time, mixing after each addition. Blend in vanilla extract until well incorporated.
04 -
In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until evenly distributed.
05 -
Gradually add the dry mixture to the creamed butter mixture in three additions, alternating with whole milk and hot coffee. Begin and end with dry ingredients. Mix gently until just combined; do not overmix.
06 -
Pour batter into prepared pan and smooth the top. Bake for 32–36 minutes, or until a toothpick inserted in the center emerges clean.
07 -
Let the cake cool fully in the pan set over a wire rack before proceeding with frosting.
08 -
In a large bowl, beat softened butter until smooth. Mix in marshmallow fluff until creamy. Gradually add powdered sugar and vanilla extract, beating until the frosting is light and spreadable.
09 -
Place shredded coconut in a bowl. Add several drops of pink food coloring and mix thoroughly with a spoon until tinted evenly throughout.
10 -
Spread marshmallow frosting evenly over cooled cake. Sprinkle pink coconut generously over the top, pressing lightly to help it adhere.
# Additional Tips:
01 -
For best results, use eggs, milk, and butter at room temperature to promote even mixing and a tender crumb.
02 -
Metal baking pans are recommended for even heat distribution and consistent baking results.
03 -
Allow the cake to cool completely before frosting to prevent melting and absorption of the topping.
04 -
Store the finished cake covered at room temperature for up to 5 days; freeze individual portions, tightly wrapped, for up to 3 months.