Go Back
–+ servings
Hostess Snowball Cake Recipe

Delicious Hostess Snowball Cake Recipe

This Hostess Snowball Cake Recipe is a delightful treat filled with nostalgic flavors and topped with fluffy marshmallow frosting and vibrant pink coconut.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 ¾ cups All-Purpose Flour can substitute with gluten-free flour
  • ¾ cup Unsweetened Cocoa Powder Dutch-processed cocoa offers a milder taste
  • 1 teaspoon Kosher Salt sea salt can be used as a substitute
  • 1 teaspoon Baking Soda essential leavening agent
  • 1 teaspoon Baking Powder essential leavening agent
  • 1 cup Brewed Hot Coffee hot water is a suitable replacement
  • ½ cup Whole Milk almond or soy milk works for a dairy-free option
  • ½ cup Unsalted Butter softened to room temperature
  • 2 cups Granulated Sugar brown sugar can lend a hint of molasses flavor
  • 2 large Eggs flax eggs are an excellent vegan substitute
For the Frosting
  • 1 cup Marshmallow Fluff key for a fluffy frosting texture
  • ½ cup Powdered Sugar feel free to use less for a less sweet option
For the Topping
  • 2 cups Shredded Sweetened Coconut unsweetened coconut provides a less sweet topping
  • a few drops Pink Food Coloring optional for a playful pop of color

Equipment

  • Mixing bowls
  • Electric mixer
  • oven
  • baking dish
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350ºF (175ºC) and lightly spray a 13x9-inch baking dish with non-stick spray.
  2. In a large mixing bowl, combine the dry ingredients: flour, cocoa powder, salt, baking soda, and baking powder. Whisk thoroughly.
  3. In a separate measuring cup, mix the brewed coffee with whole milk until well combined.
  4. In an electric mixer, beat together the softened unsalted butter and granulated sugar until light and fluffy.
  5. Add the eggs to the mixture one at a time, mixing well after each. Gradually alternate adding the dry ingredients and coffee-milk mixture.
  6. Pour the batter into the prepared baking dish and bake for 33-38 minutes. Test for doneness with a toothpick.
  7. Prepare the frosting by beating together marshmallow fluff and softened butter. Gradually add powdered sugar until creamy.
  8. Color the coconut with pink food coloring in a small bowl until evenly tinted.
  9. Once cooled, spread the frosting over the cake and sprinkle with colored coconut.
  10. Slice into squares and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Store covered at room temperature for up to 5 days. Alternatively, refrigerate for up to 3 days or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!