Introduction

This Snowball Cake is a rich chocolate treat topped with fluffy marshmallow frosting and delicate pink-tinted coconut. Soft and moist, it’s perfect for celebrations or any time you want a sweet indulgence with a fun, snowy twist.

Ingredients

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
7 ounce jar Marshmallow Fluff
½ cup unsalted butter, softened to room temperature (for frosting)
1 teaspoon pure vanilla extract
2 cups powdered sugar
3 cups shredded sweetened coconut
2-4 drops pink food coloring

Instructions

Step 1: Preheat your oven to 350 degrees F. Spray a 13×9-inch baking dish with baking spray or use a homemade cake release, then set aside.
Step 2: In a bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set this dry mixture aside.
Step 3: In a measuring cup, combine the hot brewed coffee with the whole milk. Set this liquid mixture aside.
Step 4: Using an electric mixer fitted with a whisk attachment, beat the softened butter and granulated sugar together for about 5 minutes until light and fluffy, scraping down the sides as needed.
Step 5: Add eggs one at a time, mixing well after each addition.
Step 6: Slowly add the dry ingredients to the butter mixture, alternating with the coffee and milk mixture—about three additions of each—mixing just until combined.
Step 7: Pour the batter into the prepared pan and bake for 33-38 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
Step 8: Remove the cake from the oven and allow it to cool completely before frosting.
Step 9: For the frosting, beat the Marshmallow Fluff with the softened butter for 3-4 minutes until combined smoothly.
Step 10: Add the vanilla extract and powdered sugar, then beat again for 3-4 minutes until creamy and fluffy.
Step 11: In a separate bowl, mix the shredded sweetened coconut with 2-4 drops of pink food coloring, stirring thoroughly until the coconut is evenly tinted. Add more drops for a stronger color if desired.
Step 12: Spread the frosting evenly over the cooled cake using an offset spatula. Immediately sprinkle the colored coconut over the top to finish.
Step 13: Slice and serve your festive Snowball Cake!

Tips & Variations

Use freshly brewed hot coffee to enhance the chocolate flavor without making the batter bitter.
For a different twist, try using orange or raspberry extract instead of vanilla in the frosting.
If you prefer a white coconut topping, simply skip the food coloring.
Make sure the cake is completely cooled before frosting to prevent melting the marshmallow fluff.

Storage

Store the frosted Snowball Cake covered in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days. Bring to room temperature before serving, and gently fluff the coconut topping if needed. This cake can also be frozen for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of unsalted butter?

Yes, you can use salted butter; just omit adding extra salt in the recipe to keep the flavors balanced.

What can I substitute for marshmallow fluff in the frosting?

If you don’t have marshmallow fluff, you can use homemade marshmallow cream or a whipped frosting made with marshmallow creme as a substitute, though texture may vary slightly.

Snowball Cake Recipe

Print Recipe

★★★★★

4.5 from 116 reviews

This Snowball Cake is a rich and moist chocolate dessert topped with a fluffy marshmallow frosting and brightly colored coconut flakes that mimic the look of snowballs. The cake features a blend of cocoa and coffee for enhanced chocolate flavor, baked to perfection, then frosted with a creamy marshmallow buttercream and finished with a vibrant pink coconut topping for a festive and delightful treat.

Author: Stella
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cake

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

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 your oven to 350°F (175°C). Spray a 13×9-inch baking dish with baking spray or use homemade cake release to ensure the cake doesn’t stick. Set aside.
Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, cocoa powder, kosher salt, baking soda, and baking powder. Set aside.
Combine Liquids: In a separate measuring cup, mix the hot brewed coffee with the whole milk. Set aside to incorporate flavors.
Cream Butter and Sugar: Using an electric mixer fitted with a whisk attachment, beat the softened unsalted butter and granulated sugar together for about 5 minutes until light and fluffy, scraping down the sides as needed.
Add Eggs: Add the eggs one at a time to the creamed mixture, mixing well after each addition to fully incorporate them.
Incorporate Dry and Liquid Ingredients: Slowly add the dry ingredients alternately with the coffee and milk mixture in about three additions each, mixing gently but thoroughly after each addition until you have a smooth batter.
Bake the Cake: Pour the batter into the prepared baking dish. Bake for 33 to 38 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool completely before frosting.
Prepare Frosting: Beat the Marshmallow Fluff together with softened butter for 3 to 4 minutes until combined and creamy. Add vanilla extract and powdered sugar, and continue beating for an additional 3 to 4 minutes until the frosting is smooth and fluffy.
Color the Coconut: In a bowl, add the shredded sweetened coconut and mix in 2 to 4 drops of pink food coloring with a wooden spoon. Stir thoroughly until the coconut is evenly colored. Add more drops if a deeper color is desired.
Assemble and Decorate: Spread the marshmallow frosting evenly over the cooled chocolate cake using an offset spatula. Immediately sprinkle the colored coconut over the top, pressing lightly so it adheres.
Serve: Slice the cake and serve to enjoy the festive Snowball Cake.

Notes

Make sure the coffee is hot when mixing with milk for better flavor extraction.
Allow the cake to cool completely before frosting to prevent melting.
Use an offset spatula for smooth and even frosting application.
The pink food coloring can be adjusted for desired color intensity.
This cake can be made a day ahead and stored covered in the refrigerator for best flavor.
Substitute whole milk with a non-dairy milk for a dairy-free variation, but butter will still be needed unless replaced accordingly.

Keywords: Snowball Cake, chocolate cake, marshmallow frosting, coconut topping, holiday cake, festive dessert