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A delicious plate of Snowball Cake Recipe

Healthy Snowball Cake Recipe

Ultra-moist chocolate cake topped with fluffy marshmallow buttercream and coated in vibrant pink coconut “snow”, the viral showstopper dessert that looks bakery-made but is easy to bake at home.
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Prep Time 20 minutes
Cook Time 38 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 287
Ingredients Method Notes

Ingredients
  

  • 1½ cups 180g all-purpose flour
  • ½ cup 50g unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp kosher salt
  • ½ cup 113g unsalted butter, softened
  • 1½ cups 300g granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup hot coffee
  • ½ cup whole milk or 1 cup buttermilk
  • 1 jar 7 oz/198g marshmallow fluff
  • ½ cup 113g unsalted butter, softened (frosting)
  • 2 cups 240g powdered sugar
  • 3 cups sweetened shredded coconut
  • Pink gel food coloring

Method
 

  1. Preheat oven to 350°F and grease a 13×9 pan or line with parchment paper.
  2. Whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  3. Cream butter and sugar together for 5 minutes until light and fluffy.
  4. Add eggs and vanilla extract, mixing until smooth.
  5. Alternate adding dry ingredients with hot coffee and milk, mixing until just combined.
  6. Pour batter into prepared pan and bake for 33–38 minutes or until a toothpick comes out clean.
  7. Beat marshmallow fluff and butter for 3–4 minutes until fluffy, then add vanilla and powdered sugar gradually.
  8. Mix shredded coconut with pink gel food coloring until evenly coated.
  9. Spread frosting over cooled cake, then top generously with pink coconut snow.

Notes

Use hot coffee to enhance chocolate flavor. Do not overbake to keep the cake moist. Always cool cake completely before frosting. Use gel food coloring for vibrant pink coconut. Frosting should be made while cake is baking for best texture.