Hostess Snowball Chocolate Cake

This giant Hostess Snowball Cake brings the nostalgic joy of beloved snack cakes right to your kitchen. Moist chocolate cake is crowned with glossy marshmallow frosting and playful pink coconut for a stunning treat that’s easy to make and totally worthy of any celebration or weeknight craving. My family fell instantly for this dreamy sheet cake version—simple, fuss-free, and so impressive to serve.

I first made this on a snow day for my kids and it instantly became their most-requested birthday cake. Even the grownups in our house cut extra slices because the fluffy marshmallow topping is truly irresistible.

Ingredients

• Cocoa powder: Provides deep chocolatey flavor in each bite opt for unsweetened for best results
• Brewed hot coffee: Brings out the richness of the cocoa and enhances depth in the cake no coffee flavor remains just all chocolate
• Whole milk: Adds richness and keeps the crumb moist
• Butter: Creates a tender cake base and a creamy marshmallow frosting use real butter for best flavor
• Granulated sugar: Sweetens the cake just right
• All-purpose flour: Gives the cake structure choose unbleached for a finer crumb
• Eggs: Help bind and add lift to the cake fresh large eggs work best
• Baking powder: Ensures the cake rises evenly for a fluffy texture check your baking powder is fresh
• Powdered sugar: Sweetens and thickens the marshmallow frosting sift before adding for lump-free results
• Marshmallow Fluff: Makes that signature cloud-like frosting look for jars with a smooth texture not separated
• Vanilla extract: Rounds out the frosting’s sweetness opt for pure vanilla for a richer finish
• Shredded sweetened coconut: Creates the classic snowball look choose coconut shreds not flakes to ensure even coverage
• Pink food coloring: Gives the coconut topping its iconic hue liquid coloring works best for even tinting

Instructions

Prepare the Pan:

Preheat your oven to 350°F and grease a 13x9 inch metal baking pan thoroughly using nonstick spray or homemade cake release Make sure to cover the corners to avoid sticking

Cream Butter and Sugar:

Beat room temperature butter with granulated sugar in a stand mixer or large bowl with a hand mixer for a full five minutes until the mixture becomes very light and fluffy Proper creaming helps the cake bake up tender and gives a better rise

Mix Dry and Wet Ingredients:

In a separate bowl whisk together flour cocoa powder baking powder and salt Slowly add these dry ingredients to the creamed butter and sugar alternating with the hot coffee and whole milk Start and end with dry ingredients Mix only until just combined to avoid overdeveloping the gluten

Add Eggs:

Add eggs one at a time mixing gently after each addition just until the batter looks uniform This keeps the cake light

Bake:

Pour the batter evenly into the prepared pan and smooth the top Bake on the center rack for about 32 to 36 minutes Insert a toothpick into the center of the cake If it comes out clean or with a few moist crumbs the cake is done Remove the pan and place it on a cooling rack

Cool Completely:

Let the cake cool in the pan for fifteen minutes then carefully invert onto a wire rack to cool fully This prevents the frosting from melting or sliding off later

Make Marshmallow Frosting:

Beat Marshmallow Fluff and softened butter together in a clean bowl until creamy and smooth Gradually add powdered sugar and a splash of vanilla extract Beat until the frosting holds a soft peak and feels billowy

Prepare Pink Coconut:

In a large bowl add pink food coloring drop by drop to shredded coconut Stir with a spoon until every piece is evenly tinted The color should be bright but not saturated

Frost and Decorate:

Spread the marshmallow frosting in a thick even layer over the top of the fully cooled cake Immediately sprinkle the pink coconut over the frosting gently pressing to help it adhere and create the classic snowball look

Slice and Serve:

Use a sharp knife to cut into neat slices Wipe the blade with a damp towel for clean edges Plate and serve with a big smile

My favorite part of making this cake is always the marshmallow frosting It smells just like childhood the second it hits the bowl My kids love helping mix the coconut and sprinkle it over the cake for an extra pop of color We always giggle at the pink fingers

Storage Tips

Store fully covered at room temperature for up to five days Use plastic wrap or a tight fitting lid to keep the cake moist Leftovers can be frozen in single slices just wrap tightly in plastic and foil Thaw at room temp to enjoy whenever cravings hit

Ingredient Substitutions

You can use boxed chocolate cake mix if time is tight Just follow the instructions on the box replacing the water with hot coffee for extra chocolate punch If Marshmallow Fluff is not available whip up a homemade version with egg whites and sugar If you prefer a different color coconut swap pink for any shade you like

Serving Suggestions

Snowball cake slices are wonderful as a festive birthday treat lunchbox dessert or as the centerpiece for any kids party I love pairing the cake with fresh berries or a glass of cold milk in summer For extra fun arrange mini marshmallows around the top like a snowdrift

Hostess Roots and Cake Memories

This cake is inspired by the iconic Hostess SnoBalls that started showing up in lunchboxes in the late 1940s The combination of chocolate cake marshmallow and coconut was such a novelty then Now it is pure retro comfort and always reminds me of road trip gas station snacks Nostalgia in every bite

Seasonal Adaptations

Try green or blue coconut for a spring or winter look Swirl different colors in the coconut to match party themes Add mini chocolate chips for a double chocolate twist

Success Stories

Readers share that they made the cake with red coconut for Valentine’s Day and their kids loved it Others used rainbow coconut for birthday parties and even made it gluten free with a cup for cup flour swap No failed batches yet

Freezer Meal Conversion

To freeze the cake bake and cool completely then cover tightly with two layers of plastic wrap or foil For best texture add frosting and coconut after thawing Slice before freezing for grab and go treats Cake can stay in the freezer for up to three months

Serve this cake at your next party and watch everyone light up with nostalgia and delight Easy to make and so much fun to decorate with the family.

Your Recipe Questions Answered

→ Can I use a cake mix instead of making it from scratch?

Yes, substituting boxed chocolate cake mix for the homemade base saves time without sacrificing flavor.

→ How do I get the pink coconut color even?

Mix liquid food coloring into shredded coconut thoroughly with a spoon until fully coated for uniform color.

→ Does coffee make the cake taste like coffee?

No, brewed hot coffee simply enhances the chocolate flavor without adding a coffee taste to the cake.

→ What’s the best pan to use for this cake?

A metal 13x9 inch baking pan bakes the cake most evenly and helps with texture and appearance.

→ How should I store this cake?

Keep covered at room temperature up to 5 days or freeze for longer storage. Cool before frosting to avoid melting.

→ Can I use different food coloring for the coconut?

Absolutely! Choose any color you like to customize the coconut topping according to your preference.