Create an easy Hostess Snowball Cake with this delicious recipe. Indulge in the fluffy textures and sweet flavors for an unforgettable treat!
Ingredients
Scale
1 ¾ cups of all-purpose flour
1 ½ cups of granulated sugar
½ cup of unsweetened cocoa powder
1 ½ teaspoons of baking powder
½ teaspoon of baking soda
½ teaspoon of salt
2 large eggs
1 cup of buttermilk
½ cup of vegetable oil
2 teaspoons of vanilla extract
1 cup of boiling water
1 cup of unsalted butter
4 cups of powdered sugar
½ cup of marshmallow cream
2 teaspoons of vanilla extract
2–3 tablespoons of milk
2 cups of sweetened shredded coconut
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
In another bowl, beat the eggs, then add the buttermilk, vegetable oil, and vanilla extract. Mix well.
Pour the wet ingredients into the dry ingredients and mix just until combined. Be careful not to overmix.
Carefully stir in the boiling water until evenly mixed. The batter will be quite thin.
Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating until smooth. Add the marshmallow cream and vanilla extract, then add milk a tablespoon at a time until you've reached your desired consistency.
Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Place the second layer on top, and frost the top and sides of the entire cake.
Gently press the shredded coconut onto the frosting until the cake is completely covered.
Notes
This Hostess Snowball Cake recipe brings back childhood memories with its soft chocolate cake, fluffy marshmallow frosting, and coconut topping.
