Description
This Hostess Snowball Cake is a fluffy, chocolatey treat topped with a creamy marshmallow fluff frosting and sweet, pink-colored coconut, perfect for any celebration or dessert craving.
Ingredients
Scale
For the 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 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 food coloring
Instructions
- Preheat and prepare pan: Preheat the oven to 350 degrees F. Spray a 13×9 baking dish with baking spray or use homemade cake release. Set aside.
- Combine dry ingredients: In a bowl, sift together flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
- Mix wet ingredients: In a measuring cup, combine hot brewed coffee with milk. Set aside.
- Cream butter and sugar: Using an electric mixer fitted with a whisk attachment, beat softened butter and granulated sugar together for 5 minutes, scraping down the sides as needed, until light and fluffy.
- Add eggs: Add eggs one at a time, mixing well after each addition.
- Incorporate dry and wet ingredients: Slowly add the dry ingredients alternately with the coffee-milk mixture to the butter mixture, about 3 additions of each, mixing until just combined.
- Bake the cake: Pour the batter into the prepared baking dish. Bake for 33-38 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake: Remove the cake from oven and allow it to cool completely before frosting.
- Make the frosting: In a mixing bowl, beat together Marshmallow Fluff and softened butter for 3-4 minutes until smooth. Add vanilla extract and powdered sugar and beat for another 3-4 minutes until creamy and combined.
- Color the coconut: In a separate bowl, mix shredded sweetened coconut with 2-4 drops of pink food coloring using a wooden spoon until the color saturates all the coconut evenly. Add more drops if a deeper pink is desired.
- Frost and decorate: Spread the frosting evenly over the cooled cake using an offset spatula. Immediately sprinkle the colored coconut over the frosting.
- Serve: Slice and serve the cake.
Notes
- Brewed Coffee: Hot coffee enhances the chocolate flavor without imparting a coffee taste. Substitute with hot water if coffee is unavailable.
- Storage: Keep the cake covered with plastic wrap at room temperature for up to 5 days. For longer storage, freeze using appropriate cake freezing methods.
- Baking Time: Baking duration may vary depending on oven and pan type. Metal pans are preferred for even baking.
