Hostess Snowball Cake Recipe - Easy Dessert for Christmas Baking
Pink, fluffy, and unapologetically nostalgic—this Hostess Snowball Cake is basically your childhood snack cake dreams baked into one giant pan. Remember peeling back that shiny wrapper, hoping no one asked for a bite? Same energy, just bigger, better, and way more impressive. This isn’t just a dessert; it’s a full-on glow-up of a classic favorite, perfect for Christmas Baking or anytime you’re craving something fun and familiar.
Instead of fussing with layers, this recipe keeps things simple with an easy 13×9 chocolate sheet cake. One pan. One bake. Zero stress. The base is a rich, moist chocolate cake (yes, hot coffee is the secret weapon—don’t panic, it won’t taste like coffee). On top? A cloud of fluffy marshmallow frosting that’s sweet without being over the top. Then comes the showstopper: that iconic pink coconut coating. Is it extra? Absolutely. Do we love it? 100%.
This cake hits that perfect balance of taste and texture—soft cake, pillowy frosting, and sweet coconut in every bite. Think Coconut Snowballs, but scaled up for a crowd. It’s a win for fans of Coconut Desserts, Coconut Recipes, and honestly anyone who loves playful Homemade Cakes with personality. Want to switch things up? Swap the pink food coloring for another shade and make it your own—holiday red, pastel blue, whatever vibe you’re feeling.
Short on time? FYI, a boxed mix totally works here. Need something that lasts? Store it covered at room temp for up to 5 days, or freeze leftovers for later (IMO, cake bars from the freezer are underrated). Slice it into Cake Bars or Dessert Bars and watch them disappear.
So… who’s grabbing the first slice? This isn’t just a Coconut Cake—it’s a conversation starter, a throwback, and proof that some classics deserve a comeback.
Hostess Snowball Cake Recipe - Easy Dessert for Christmas Baking
Love classic SnoBalls? This oversized, bakery-style version takes everything you adore about the original and turns it into a crowd-friendly sheet cake. Think tender chocolate cake, fluffy marshmallow topping, and that unmistakable pink coconut finish—all made right at home.
Ingredients
Chocolate Cake Base- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup freshly brewed hot coffee
- ½ cup whole milk
- ½ cup unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs
- 7 oz marshmallow crème
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 3 cups sweetened shredded coconut
- 2–4 drops pink food coloring
Directions
- Start by heating your oven to 350°F (175°C). Lightly coat a 9×13-inch baking pan with nonstick spray or homemade cake release and set it aside.
- In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder until evenly combined. In a separate measuring cup, stir together the hot coffee and milk.
- Using a stand mixer or hand mixer, cream the butter and sugar together until pale and fluffy, about 5 minutes. Pause to scrape down the bowl as needed. Add the eggs one at a time, mixing well after each addition.
- With the mixer on low speed, add the dry ingredients in stages, alternating with the coffee-milk mixture. Continue mixing just until the batter is smooth and fully blended.
- Pour the batter into the prepared pan and spread it evenly. Bake for 33–38 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool completely.
- To make the frosting, beat the marshmallow crème and softened butter together until light and creamy, about 3–4 minutes. Mix in the vanilla, then gradually add the powdered sugar and continue beating until smooth.
- Place the shredded coconut in a bowl and add the pink food coloring. Stir well until the color is evenly distributed, adding more drops if needed.
- Once the cake is fully cooled, spread the marshmallow frosting evenly over the top. Sprinkle the pink coconut generously over the frosting, pressing lightly so it sticks. Cut into slices and serve.
Post a Comment for "Hostess Snowball Cake Recipe - Easy Dessert for Christmas Baking"