Snowball Cake (Homemade Hostess Copycat)

This Snowball Cake is a nostalgic, coconut-covered dessert with moist chocolate layers and fluffy marshmallow frosting, perfect for family celebrations and making sweet kitchen memories.

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Course: Dessert

Cuisine: American

Keyword: chocolate coconut cake, coconut cake recipe, hostess copycat dessert, marshmallow frosting cake, Snowball Cake

Prep Time: 25

Cook Time: 30

Chilling Time: 3

Total Time: 3 55

Servings: servings

Calories: 420kcal

Cost: $12

Equipment

2 9-inch round cake pans Grease well for easy release
1 Large mixing bowl Glass bowl works best for shaping the dome
1 Electric mixer
1 Offset spatula
1 Plastic wrap
1 Serrated knife.

Ingredients

For the Chocolate Cake

1 box devil’s food cake mix
3 large eggs
½ cup vegetable oil
1 cup water
1 teaspoon vanilla extract

For the Marshmallow Frosting

7 oz marshmallow fluff
8 oz cream cheese softened
8 oz Cool Whip thawed
½ cup powdered sugar
1 teaspoon vanilla extract

For the Coconut Coating

3 cups sweetened flaked coconut
1 few drops pink food coloring optional
2 tablespoons water

Instructions

Preheat your oven to 350°F. I always let my daughter Olivia help spray the pans, it’s her “official job,” and she takes it very seriously. Grease your cake pans well so nothing sticks.
In a large bowl, mix the devil’s food cake mix, eggs, vegetable oil, water, and vanilla extract until smooth. Olivia loves watching the batter turn silky, it’s our little “magic moment.”
Divide the batter evenly into your pans and bake for 25–30 minutes. I always remind Olivia that patience is part of baking, we peek through the oven window together instead of opening it.
Let the cakes cool completely. This is the perfect time to clean up together or sneak a little frosting taste test (our favorite part).
Beat the cream cheese until smooth, then mix in marshmallow fluff. Gently fold in Cool Whip, powdered sugar, and vanilla extract until fluffy. Olivia always says it looks like a cloud you can eat.
Place the coconut in a bag with water and food coloring. Shake until pink. Olivia loves this step, it’s messy, fun, and feels like crafting in the kitchen.
Line a bowl with plastic wrap. Add one cake layer, spread frosting, then top with the second layer. Press gently. Olivia calls this the “upside-down cake surprise.”
Cover and refrigerate for at least 2 hours. This step is hard for kids, but I remind Olivia that good things take time.
Flip the cake onto a plate, frost the outside, and press on the pink coconut. Olivia loves covering every inch, no spot left behind!
Slice and serve chilled. Watching Olivia take that first bite and smile makes every step worth it, these are the memories I hope she carries forever.

Notes

For a lighter version, use unsweetened coconut instead of sweetened.
You can swap Cool Whip for homemade whipped cream.
Store in the fridge for up to 3 days, if it lasts that long!
This cake is perfect for birthdays, holidays, or when you just want to make something magical with your child.
For extra flavor, add a thin layer of raspberry jam between cake layers.

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