Easy Homemade Snowball Cake Recipe

Snowball Cake is one of those nostalgic desserts that instantly transports you back to childhood lunchboxes and the pure joy of unwrapping a Hostess treat. This homemade version takes that iconic pink coconut-covered dome and elevates it into something you can proudly serve at adult gatherings while still capturing all that retro charm. The Snowball Cake features a moist chocolate cake base, fluffy marshmallow frosting, and that signature flaked sweetened coconut coating that makes it look like a giant pink (or white) snowball sitting on your dessert table.

What makes this coconut snowball cake recipe so special is how it manages to be both impressive and approachable at the same time. The first time I made this, Adam took one look at the finished cake and said "That's the biggest Snowball I've ever seen," which is exactly the reaction you want. Grandma Viola was skeptical about making a "gas station snack cake" into a real dessert until she tried a slice and admitted that the marshmallow fluff frosting was actually quite sophisticated when you made it from scratch instead of unwrapping it from plastic.

Jump to:

• Why You'll Love This Snowball Cake
• Ingredients for Snowball Cake
• How to Make Snowball Cake
• My Top Tips for Snowball Cake
• Little Moments in the Kitchen
• Substitutions for Snowball Cake
• Variations on Snowball Cake
• Equipment for Snowball Cake
• Storage Tips for Snowball Cake
• Adam's Tip for Snowball Cake
• FAQ about Snowball Cake
• Conclusion
• Related
• Pairing
• recipe

Why You'll Love This Snowball Cake

• Pure nostalgia – This snowball cake hostess copycat brings back all those childhood memories in an elegant, grown-up format
• Stunning presentation – The bowl-molded dome cake shape covered entirely in coconut creates an impressive centerpiece dessert
• Make-ahead friendly – This old fashioned snowball cake can be assembled a day ahead, making it perfect for parties and celebrations

Ingredients for Snowball Cake

This easy snowball cake uses devil's food cake as the base for that classic chocolate flavor. The Cool Whip whipped topping frosting mixed with marshmallow creates that signature fluffy texture.

What You'll Need

For the Chocolate Cake:

• 1 box (15.25 oz) devil's food cake mix
• 3 large eggs
• ½ cup vegetable oil
• 1 cup water
• 1 teaspoon vanilla extract

For the Marshmallow Frosting:

• 1 jar (7 oz) marshmallow fluff (or marshmallow creme)
• 8 oz cream cheese (softened to room temperature)
• 1 container (8 oz) Cool Whip (thawed)
• ½ cup powdered sugar
• 1 teaspoon vanilla extract

For the Coconut Coating:

• 3 cups sweetened flaked coconut
• Pink gel food coloring (optional, for traditional pink coating)
• 2 tablespoons water (if dyeing coconut pink)

Why These Ingredients Matter

• Devil's food cake creates the base – The dark chocolate cake provides the perfect contrast to the white marshmallow frosting and coconut coating
• Marshmallow fluff is essential – This creates that signature bouncy, sticky-sweet frosting that makes Snowball Cakes so distinctive
• Cream cheese stabilizes the frosting – Without cream cheese, the marshmallow frosting would be too soft to hold the heavy coconut coating
• Pink dyed shredded coconut is iconic – While white coconut works beautifully, the pink version creates that instantly recognizable Hostess Snowball look

How to Make Snowball Cake

Step-by-Step Directions

1. Preheat and prepare – Preheat your oven to 350°F and generously grease two 9-inch round cake pans with butter or cooking spray.
2. Make the cake batter – In a large bowl, combine the cake mix, eggs, oil, water, and vanilla extract, beating with an electric mixer on medium speed for 2 minutes until smooth.
3. Divide and bake – Divide the batter evenly between the two prepared pans and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
4. Cool completely – Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks and cool completely to room temperature (at least 1 hour).
5. Make the frosting – While cakes cool, beat the softened cream cheese in a large bowl until smooth and fluffy.
6. Add marshmallow – Add the marshmallow fluff and beat until well combined and smooth.
7. Fold in Cool Whip – Gently fold in the Cool Whip, powdered sugar, and vanilla extract until the mixture is light and fluffy.
8. Prepare coconut – If making pink coconut, place the coconut in a large zip-top bag, add the water and a few drops of pink food coloring, seal the bag, and shake vigorously until the coconut is evenly tinted pink, then spread on a baking sheet to dry slightly.
9. Level the cakes – Use a serrated knife to level the tops of both cake layers so they're completely flat.
10. Assemble in a bowl – Line a large mixing bowl (about 2-3 quart size) with plastic wrap, leaving plenty of overhang.
11. Layer one – Place one cake layer in the bottom of the bowl, trimming the edges if needed to fit the curve of the bowl. Cooking Tip: Save the cake scraps you trim off because you can use them to fill any gaps and create a more perfectly shaped dome, just press the scraps into empty spaces around the edges.
12. Add frosting – Spread about 1 ½ cups of the marshmallow frosting over the first cake layer, spreading it all the way to the edges.
13. Top layer – Place the second cake layer on top of the frosting, again trimming to fit if needed, and press down gently.
14. Chill the dome – Pull the plastic wrap up and over the top of the cake, pressing it against the surface, and refrigerate for at least 2 hours or overnight until very firm.
15. Unmold and frost – Invert the chilled cake onto a serving plate, remove the bowl and plastic wrap, spread the remaining marshmallow frosting all over the outside of the dome in a thick layer, immediately press the coconut all over the surface while the frosting is still sticky (working quickly before it sets), and refrigerate for at least 1 hour before slicing and serving cold.

Little Moments in the Kitchen

I decided to make a Snowball Cake after finding a vintage cookbook at a yard sale that had a recipe for a dome-shaped coconut cake.

The picture looked exactly like a giant version of those pink Hostess Snowballs I used to get in my lunchbox as a kid.

When I showed Adam the picture, his eyes lit up.

"Can you actually make that at home?" he asked, sounding doubtful.

I assured him we could definitely try.

Grandma Viola saw the recipe and shook her head.

"That's just a packaged snack cake," she said. "Why would you make that from scratch?"

I explained that the homemade version would taste better and be more impressive than the store-bought kind.

She remained skeptical but agreed to watch the process.

After the cakes baked and cooled, I started assembling it in a large glass mixing bowl.

Adam watched me line the bowl with plastic wrap and fit the first cake layer into the bottom.

"That's so weird," he said. "Why are you building a cake upside down in a bowl?"

I explained that the bowl would create that perfect dome shape when we flipped it out.

When I spread the marshmallow frosting between the layers, Grandma Viola came over to investigate.

"Well that actually looks like real frosting," she said, which I took as progress.

After it chilled overnight, the moment of truth came when I had to unmold it.

I held my breath as I flipped the bowl over onto a serving plate.

When I lifted the bowl away, the perfect dome shape was revealed.

"Whoa," Adam said. "That actually looks like a giant Snowball."

I quickly frosted the outside with the remaining marshmallow mixture.

Then came the fun part, pressing handfuls of pink coconut all over the surface.

Adam helped with this step, enthusiastically covering every inch in fluffy pink coconut.

When we stepped back to admire the finished product, it looked absolutely stunning.

Grandma Viola examined it critically and then nodded slowly.

"I suppose this does look rather festive," she admitted.

When we cut into it, the layers were perfect, dark chocolate cake with fluffy white frosting, all covered in that pink coconut.

Adam took a huge bite and grinned.

"This tastes like the best Snowball ever," he said through a mouthful.

Grandma Viola tried a slice and actually smiled.

"I'll admit this is better than I expected," she said. "Much lighter than I thought it would be."

Substitutions for Snowball Cake

While this snowball cake recipe is fairly traditional, there are a few swaps you can make. If you love retro desserts, my Burnt Basque Cheesecake offers another impressive option.

• Cake mix – Use a homemade chocolate cake recipe if you prefer from-scratch baking
• Marshmallow fluff – Make your own by beating 2 egg whites with 1 cup corn syrup and 1 cup sugar until fluffy
• Cool Whip – Use 2 cups homemade whipped cream stabilized with 2 tablespoons powdered sugar
• Cream cheese – Use mascarpone for a slightly richer, less tangy frosting
• Sweetened coconut – Use unsweetened coconut for a less sweet version

Variations on Snowball Cake

Once you've mastered this basic snowball cake origin recipe, these variations add creative twists. For another fun dessert, check out my Lemon Cream Snowball Cookies for individual servings.

• Pineapple Snowball Cake – Add angel food cake cubes mixed with crushed pineapple in syrup and gelatin pineapple mixture for a no-bake version
• Chocolate Coconut Snowball – Use chocolate coconut instead of pink coconut for a more sophisticated look
• Raspberry Coconut Snowball – Add raspberry jam between the layers and use white coconut for a classic combination
• Snowball Cake Balls – Use the same chocolate cake and marshmallow frosting to make bite-sized snowball cake balls instead of a large dome
• Mini Snowball Cakes – Make individual servings using cupcakes molded in small bowls

Equipment for Snowball Cake

Having the right equipment makes this coconut snowball cake recipe much easier to execute perfectly and achieve that iconic dome shape.

• Two 9-inch round cake pans – For baking the chocolate cake layers
• Large mixing bowl (2-3 quart) – Essential for molding the dome shape, glass works best so you can see the layers
• Plastic wrap – For lining the bowl and making it easy to unmold without sticking
• Serrated knife – For leveling cake layers and trimming them to fit the bowl
• Offset spatula – Makes spreading the frosting smoothly much easier
• Large zip-top bag – For dyeing the coconut pink without making a mess

Storage Tips for Snowball Cake

This old fashioned snowball cake keeps beautifully when stored properly, making it perfect for making ahead. For more impressive cakes, my No-Bake Moose Farts offer another fun option.

• Refrigerate always – This cake must be kept refrigerated due to the cream cheese and Cool Whip in the frosting
• Cover carefully – Use a cake dome or cover loosely with plastic wrap, making sure not to smush the coconut coating
• Best within 3 days – The cake will keep for up to 3-4 days but is best within the first 2-3 days
• Serve cold – This dessert tastes best served chilled straight from the refrigerator
• Don't freeze assembled – The marshmallow frosting and coconut coating don't freeze well, though you can freeze unfrosted cake layers

FAQ about Snowball Cake

Conclusion

Snowball Cake transforms a beloved childhood treat into an impressive centerpiece dessert that's guaranteed to make people smile. The dome shape covered entirely in fluffy coconut creates a stunning presentation that tastes even better than it looks.

This coconut snowball cake has become our go-to celebration dessert for anyone who appreciates a little retro charm with their cake. For a simpler version of this coconut classic, this Easy Snowball Cake recipe from Allrecipes offers another approach. Drop a comment and tell me how yours turned out! And if you're looking for another show-stopping cake, check out my Neapolitan Cake for three flavors in one impressive dessert.

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Pairing

These are my favorite dishes to serve with Snowball Cake:

recipe