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Snowball Cake Recipe

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★★★★★

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.

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

  1. 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.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, cocoa powder, kosher salt, baking soda, and baking powder. Set aside.
  3. Combine Liquids: In a separate measuring cup, mix the hot brewed coffee with the whole milk. Set aside to incorporate flavors.
  4. 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.
  5. Add Eggs: Add the eggs one at a time to the creamed mixture, mixing well after each addition to fully incorporate them.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

Find it online: https://stirringwithstella.com/snowball-cake-recipe/