Hostess Snowball Chocolate Cake (Ready-to-Print Version)

Classic chocolate cake topped with marshmallow frosting and sweet pink coconut, inspired by nostalgic SnoBalls.

# What You’ll Need:

→ Chocolate Sheet Cake

01 - 1 cup (226 grams) unsalted butter, at 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 (65 grams) unsweetened cocoa powder
07 - 2 teaspoons baking powder
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon kosher salt
10 - 1 cup (240 milliliters) whole milk, at room temperature
11 - 1 cup (240 milliliters) freshly brewed hot coffee

→ Marshmallow Frosting

12 - 1 cup (226 grams) unsalted butter, at room temperature
13 - 1 jar (7 ounces / 198 grams) marshmallow fluff
14 - 2 cups (240 grams) powdered sugar, sifted
15 - 1 teaspoon pure vanilla extract
16 - 1–2 tablespoons (15–30 milliliters) whole milk, as needed

→ Pink Coconut Topping

17 - 2 cups (200 grams) sweetened shredded coconut
18 - 4–6 drops pink liquid food coloring

→ Other

19 - Nonstick spray or homemade cake release

# Step-by-Step Guide:

01 - Preheat oven to 350°F (177°C). Grease a 13×9-inch metal baking pan with nonstick spray or homemade cake release.
02 - In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and kosher salt until well combined.
03 - In a separate large mixing bowl, beat unsalted butter and granulated sugar for 5 minutes on medium speed until light and fluffy.
04 - Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
05 - With the mixer on low speed, add the dry ingredient mixture in 3 additions, alternating with the whole milk and hot coffee. Begin and finish with the dry ingredients. Mix just until combined, do not overmix.
06 - Pour the batter into the prepared pan and smooth the top. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
07 - Allow the cake to cool completely in the pan set on a wire rack before frosting.
08 - In a clean mixing bowl, beat unsalted butter on medium speed until smooth. Add marshmallow fluff and mix until uniform. Gradually add powdered sugar and vanilla extract, beating until creamy. If needed, add whole milk 1 tablespoon at a time until desired consistency is reached.
09 - Spread the marshmallow frosting evenly over the cooled chocolate cake.
10 - In a separate bowl, add pink liquid food coloring to the sweetened shredded coconut. Stir thoroughly with a spoon to ensure even coloring.
11 - Sprinkle the colored coconut over the frosted cake, gently pressing to help it adhere.
12 - Cover cake with plastic wrap and store at room temperature for up to 5 days. For longer storage, slice into portions and freeze in an airtight container for up to 3 months.

# Handy Tips:

01 - Ensure eggs, butter, and milk are at room temperature for a uniformly textured batter.
02 - Metal baking pans are recommended for even heat distribution.
03 - Allow the cake to cool completely before frosting to maintain the frosting’s texture and appearance.
04 - Hot coffee enhances the depth of chocolate flavor without imparting a coffee taste.

Go Back