Bring back a taste of pure nostalgia with this delightful homemade Snowball Cake Recipe! This easy recipe recreates the iconic chocolate snack cake, complete with a fluffy marshmallow frosting and a generous coating of vibrant pink coconut. It’s a surprisingly simple dessert that delivers big on flavor and charm. Get ready to bake a batch of these sweet, pillowy treats for your next gathering or just a special everyday indulgence.
The Hostess Sno-Ball was first introduced in 1947, according to an article on Wide Open Country, right after nationwide rationing of flour and sugar post World War II.
Why You’ll Love This Snowball Cake Recipe
You’ll adore making this classic dessert at home for so many reasons:
- Enjoy the irresistible combination of rich chocolate cake and light, fluffy marshmallow frosting.
- Experience the perfect texture balance between a moist cake and a creamy, cloud-like topping.
- This straightforward recipe makes decorating a breeze, even for beginner bakers.
- It evokes cherished childhood memories, bringing a smile to everyone’s face.
- Easily adapt the color and flavor to suit any occasion or preference.
- This generous Snowball Cake Recipe feeds a crowd, making it ideal for parties and family gatherings.
Ingredients
Making this homemade Snowball Cake Recipe is a rewarding experience. Gather these simple ingredients to get started. Each item plays a crucial role in achieving that perfect nostalgic flavor.
For the Chocolate Cake
- 1 ½ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup brewed hot coffee
- ½ cup whole milk
- ½ cup unsalted butter, softened to room temperature
- 1 ½ cups granulated sugar
- 2 large eggs
For the Marshmallow Frosting & Coconut Topping
- 7 ounce jar Marshmallow Fluff
- ½ cup unsalted butter, softened to room temperature
- 1 teaspoon pure vanilla extract
- 2 cups powdered sugar
- 3 cups shredded sweetened coconut
- 2-4 drops pink liquid food coloring
Notes & Substitutions
For your cocoa powder, always use unsweetened for the best chocolate flavor. Hot coffee is essential here; it enhances the chocolate without adding a coffee taste, but hot water works if you prefer. Whole milk contributes richness to the cake crumb. While store-bought Marshmallow Fluff is convenient, a homemade alternative can be used. Opt for high-quality pure vanilla extract for the best aroma. Ensure you use shredded, sweetened coconut for the topping, not large flakes. Gel food coloring often provides a more vibrant pink color than liquid drops. For a quick start, a boxed chocolate cake mix can be a great time saver.
Equipment
You only need a few basic kitchen tools to make this delightful cake. Grab a 9×13 inch baking dish, ensuring it’s properly greased and floured. You’ll also need both large and medium mixing bowls. An electric mixer with a whisk attachment makes quick work of batters and frosting. Don’t forget your measuring cups and spoons for accuracy. A rubber spatula or offset spatula is helpful for spreading the frosting, and a wire cooling rack is essential for cooling the cake. Finally, keep toothpicks handy for testing cake doneness.
Instructions
Creating this Snowball Cake Recipe is simpler than you think. Follow these step-by-step instructions for a perfect dessert.
Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking dish with baking spray or grease and flour it thoroughly. Set it aside. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, kosher salt, baking soda, and baking powder. In a separate measuring cup, combine the hot brewed coffee with the whole milk. In a large mixing bowl of an electric mixer fitted with a whisk attachment, add the softened unsalted butter and granulated sugar. Beat for about 5 minutes, scraping down the sides of the bowl as needed, until light and fluffy. Add the large eggs one at a time, mixing well after each addition. Gradually add the dry ingredient mixture to the butter mixture, alternating with the coffee and milk mixture, beginning and ending with the dry ingredients (about 3 additions of each). Mix until just combined, being careful not to overmix. Pour the smooth cake batter evenly into your prepared 9×13 inch pan.
Bake the Cake
Bake the chocolate cake for approximately 33-38 minutes. Insert a toothpick into the center of the cake; if it comes out clean, your cake is ready. Remove the cake from the oven and transfer it to a wire cooling rack. Allow the cake to cool completely before you even think about adding the frosting. This is a crucial step for a perfect Snowball Cake Recipe.
Make the Marshmallow Frosting
While the cake cools, prepare your irresistible marshmallow frosting. In the bowl of your electric mixer, beat together the Marshmallow Fluff with the softened unsalted butter for 3-4 minutes until it’s well combined and lighter in color. Add the pure vanilla extract and powdered sugar to the mixture. Continue to beat for another 3-4 minutes until the frosting is smooth, creamy, and wonderfully fluffy.
Prepare the Coconut Topping
In a separate medium bowl, combine the shredded sweetened coconut with 2-4 drops of pink liquid food coloring. Use a wooden spoon or your hands to thoroughly mix the coconut until the color saturates all the flakes evenly. Add more food coloring if you desire a deeper pink shade for your Snowball Cake.
Assemble and Serve
Once the chocolate cake is completely cool, use an offset spatula to spread the fluffy marshmallow frosting evenly over the entire top surface. Work quickly once the frosting is on the cake. Immediately and generously sprinkle the vibrantly colored coconut topping over the frosted cake. Ensure the coconut adheres well to the frosting. Slice the finished Snowball Cake Recipe into squares and serve immediately to enjoy this classic treat!
Pro Tips for Success
Achieve the best results with your Snowball Cake Recipe by following these simple pro tips. Always ensure all your cold ingredients, like butter and eggs, are at room temperature before you start. This creates a smoother, more emulsified batter.
As highlighted by baking experts, using room temperature ingredients in baking helps create a seamless and evenly textured batter, leading to a lighter, fluffier cake.
Avoid overmixing the cake batter, as this can lead to a tough cake; mix until just combined. It is vital to cool the cake completely on a wire rack before attempting to frost it; warm cake melts frosting. Using a metal baking pan helps ensure even heat distribution and baking. Adjust the pink food coloring drops incrementally until you reach your desired shade of pink coconut. An offset spatula is ideal for smoothly spreading the marshmallow frosting across the cake surface.
Storage, Serving & Variations
This versatile dessert offers great flexibility for storage, serving, and creative variations.
Storage
Store your finished Snowball Cake Recipe tightly covered at room temperature for up to 5 days. If you want to keep it longer, wrap individual slices or the entire cake well in plastic wrap, then foil, and freeze for up to 3 months. Thaw frozen cake in the refrigerator or at room temperature.
Serving Suggestions
For a firmer frosting, serve the Snowball Cake Recipe chilled from the refrigerator. It pairs wonderfully with a warm cup of coffee or a cold glass of milk for a delightful snack. Consider garnishing individual slices with a few fresh raspberries for a touch of tartness and extra visual appeal.
Variations
Turn this into a Raspberry Zinger variation by adding a thin layer of raspberry jam over the cooled chocolate cake before applying the marshmallow frosting. For individual portions, bake the chocolate cake batter in muffin tins to create cupcakes, adjusting the baking time as needed. Get creative with colors! Use other food coloring shades to make blue, green, or rainbow snowball cakes. For an intensified chocolate flavor, substitute the hot coffee with a strong shot of espresso powder dissolved in hot water.
Nutrition Information
Enjoying a slice of this delightful cake comes with some nutritional considerations. The estimates below are per slice and can vary based on specific ingredients and brands used. This information provides a general overview of the nutritional content. It is a treat to be savored!
| Nutrient | Amount |
|---|---|
| Serving Size | 1 slice |
| Calories | 287 kcal |
| Carbohydrates | 39 g |
| Protein | 3 g |
| Fat | 15 g |
| Saturated Fat | 11 g |
| Trans Fat | 0.2 g |
| Cholesterol | 29 mg |
| Sodium | 139 mg |
| Fiber | 3 g |
| Sugar | 28 g |
| Unsaturated Fat | 2.4 g |
Frequently Asked Questions (FAQ)
Q: Can I use a boxed cake mix for this Snowball Cake Recipe?
A: Absolutely! Using a boxed chocolate cake mix is a fantastic time-saver and works perfectly with the marshmallow frosting and coconut topping.
Q: Why do you use hot coffee in the chocolate cake?
A: Hot coffee significantly enhances the natural flavor of the cocoa powder, making the chocolate taste richer and deeper without imparting a coffee flavor.
Q: How far in advance can I make this cake?
A: You can prepare the entire cake up to 2 days in advance, covering it tightly and storing it at room temperature. The flavors often meld even better!
Q: What if I don’t like coconut?
A: If coconut isn’t your favorite, you can simply omit it. The cake is still delicious with just the marshmallow frosting.
Q: Can I make the coconut a different color?
A: Yes, certainly! Feel free to use any food coloring you prefer to match a party theme or holiday.
Conclusion
This homemade Snowball Cake Recipe brings the beloved classic snack cake right into your kitchen. It’s a truly delicious and nostalgic treat that’s surprisingly easy to achieve, even for beginners. With its rich chocolate cake, fluffy marshmallow frosting, and vibrant pink coconut, it’s perfect for any occasion, from family dinners to festive parties. Dive into the simplicity of baking and enjoy this delightful creation with your loved ones!
Hostess Snowball Cake Recipe
Ingredients
Equipment
Method
- Preheat the oven to 350°F and prepare a 13×9 baking dish with baking spray or homemade cake release.
- In a bowl, combine the flour, cocoa powder, salt, baking soda, and baking powder, then set aside.
- In a separate measuring cup, combine the hot coffee with the milk and set aside.
- Using an electric mixer with a whisk attachment, beat the softened butter and granulated sugar for 5 minutes, scraping down the sides of the bowl as needed.
- Add eggs one at a time, then slowly add the dry ingredients, alternating with the coffee mixture (about 3 additions of each).
- Pour the cake batter into the prepared pan and bake for 33-38 minutes, or until a toothpick inserted in the center comes out clean; cool completely before frosting.
- For the frosting, beat together the Marshmallow Fluff with softened butter for 3-4 minutes until combined, then add vanilla extract and powdered sugar and beat until smooth and creamy.
- In a bowl, combine the shredded sweetened coconut with 2-4 drops of pink food coloring, mixing thoroughly with a wooden spoon until the color saturates all the coconut; add more food coloring to achieve desired color.
- Spread the frosting over the cooled chocolate cake using an offset spatula, immediately sprinkle on the colored coconut, then slice and serve.
