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Hostess Snowball Cake Recipe: The Ultimate Nostalgia Trip That’ll Take You Back to Childhood

Hostess snowball cake served at party showing pink coconut-topped squares

This Hostess Snowball Cake is a fun and delicious dessert inspired by the classic snack cake, featuring a rich chocolate base topped with fluffy marshmallow frosting and a layer of sweet pink coconut for a nostalgic treat.

Ingredients

  • 1 ½ cups 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
  • 7 ounces 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 food coloring

Instructions

  1. Preheat the oven to 350°F (175°C). Spray a 13×9-inch baking dish with baking spray or use homemade cake release. Set aside.
  2. In a bowl, combine flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
  3. In a measuring cup, mix hot coffee with the milk. Set aside.
  4. In the bowl of an electric mixer fitted with a whisk attachment, beat butter and sugar for 5 minutes, scraping down the sides as needed.
  5. Add eggs one at a time, mixing after each addition.
  6. Gradually add the dry ingredients, alternating with the coffee mixture, in about three additions each.
  7. Pour batter into the prepared pan and bake for 33–38 minutes, or until a toothpick inserted in the center comes out clean.
  8. Remove from the oven and allow the cake to cool completely before frosting.
  9. For the frosting, beat Marshmallow Fluff and softened butter for 3–4 minutes until combined. Add vanilla and powdered sugar, and beat for another 3–4 minutes until smooth.
  10. In a bowl, mix shredded coconut with 2–4 drops of pink food coloring until evenly colored. Add more coloring if desired.
  11. Spread frosting over the cooled cake with an offset spatula, then sprinkle the pink coconut evenly over the top.
  12. Slice and serve.

Notes

  • Ensure the cake is completely cool before frosting to prevent melting.
  • Adjust the amount of pink food coloring to achieve your preferred shade.
  • Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.
  • For a richer flavor, use espresso instead of regular coffee.

Find it online: https://fiteatshub.com/hostess-snowball-cake-recipe/