This cake is pure comfort. It has that old-fashioned charm that feels right at home on a family table, yet it also looks special enough for birthdays, holidays, and Sunday dinners. The chocolate base is rich and tender, and then the marshmallow frosting brings a sweet, fluffy finish that makes every bite feel soft and cheerful.
What I like most is how the flavors work together. The chocolate cake uses 1 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon kosher salt, 1 teaspoon baking soda, and 1/2 teaspoon baking powder for structure and lift. Then 1/2 cup hot brewed coffee deepens the chocolate flavor, while 1/2 cup whole milk, 1/2 cup unsalted butter, 1 1/2 cups granulated sugar, and 2 large eggs create a moist, rich crumb. On top, the frosting blends marshmallow creme, butter, vanilla, and powdered sugar, while the pink coconut gives the cake its pretty snowball look.
This recipe is simple enough for home bakers, too. You whisk the dry ingredients, mix the wet ingredients, combine everything in stages, and bake the cake in a 13×9-inch pan. After that, you cool it, whip up the marshmallow frosting, tint the coconut, and finish the cake with a generous snowy topping. The method is easy to follow, and even though the cake looks festive, it does not ask for fancy decorating skills.
It is a lovely dessert for potlucks, winter parties, school events, and family gatherings. In fact, it is also a great make-ahead cake because it keeps well at room temperature and freezes beautifully. So, if you need a sweet treat that feeds a crowd and brings a little joy to the table, this chocolate snowball cake is a fine choice.
Why You’ll Love This Chocolate Snowball Cake with Marshmallow Frosting
- It uses simple pantry ingredients, so you may already have most of what you need.
- The cake is rich and moist, with a deep chocolate flavor from cocoa and coffee.
- The marshmallow frosting is light, sweet, and fluffy, which balances the chocolate nicely.
- The pink coconut topping makes the cake look festive without much effort.
- It is great for gatherings, since one pan serves a crowd and slices cleanly.
Cocoa Powder Tips
Cocoa powder is the heart of this cake, so it helps to choose a good unsweetened cocoa with a fresh smell and a deep brown color. If the cocoa looks dull or smells flat, the cake may taste less rich. Also, sift it with the flour if it looks clumpy, since that will help the batter mix more smoothly. Finally, remember that the hot coffee does more than add liquid. It also wakes up the chocolate flavor, so do not skip it if you want the best taste.
Options for Substitutions
- Use hot water instead of coffee if you do not want caffeine.
- Swap whole milk for 2 percent milk or buttermilk for a slightly tangier cake.
- Replace unsalted butter with salted butter, then reduce the added salt a little.
- Use Dutch-process cocoa if that is what you have on hand, but keep the baking soda and baking powder as written unless you are very sure about the swap.
- Replace the marshmallow creme with a simple vanilla buttercream if needed.
- Use unsweetened shredded coconut if you want a less sweet topping, then add a bit more pink food coloring for the same bright look.
Watch Out for These Mistakes
First, do not frost the cake while it is warm. That is one of the easiest mistakes to make, and it can turn the marshmallow frosting soft and runny. Instead, let the cake cool completely in the pan for about 1 hour. Then the frosting will sit on top nicely and stay fluffy.
Also, do not overmix the batter once you add the dry ingredients and the coffee-milk mixture. If you beat it too long, the cake can turn dense instead of tender. Mix on low just until the batter looks smooth, and then stop. A light hand here makes a big difference.
Be careful with baking time, too. If you leave the cake in the oven too long, it can dry out around the edges. Since oven temperatures vary, start checking a few minutes before the lower end of the bake window. The cake is ready when a toothpick in the center comes out clean.
Finally, add the pink coconut right after you spread on the frosting. If you wait too long, the frosting may start to set and the coconut will not stick as well. A quick sprinkle gives the cake its snowy finish and keeps the topping even.
What to Serve With Chocolate Snowball Cake with Marshmallow Frosting?
This cake pairs well with simple sides that balance its sweetness. Fresh berries, such as strawberries or raspberries, add a bright note and help cut through the rich chocolate. A scoop of vanilla ice cream also works well, especially if you serve the cake slightly warm or at room temperature. If you want a drink, try coffee, cold milk, or even hot tea. For a party table, a fruit salad or a bowl of orange slices gives a fresh, light contrast.
Storage Instructions
Store: Cover the cake and keep it at room temperature for up to 5 days. If your kitchen is very warm, you can refrigerate it, but the frosting may become firmer.
Freeze: Wrap individual slices or the whole cake well and freeze for up to 3 months. For best results, freeze the cake in layers of plastic wrap and foil so it stays fresh.
Reheat: For the stovetop, warm a slice gently in a covered skillet over very low heat for a few minutes. For the microwave, heat a slice on a microwave-safe plate for 10 to 15 seconds at a time until just slightly warm. Do not overheat, or the frosting may soften too much.
Recipe Info
Preparation Time: 20 minutes plus 1 hour cooling
Cooking Time: 35 minutes
Total Time: 1 hour 55 minutes
Level of Difficulty: Easy
Servings: 20 servings
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
Calories: 5,500 to 5,900
Protein: 70 to 90 grams
Fat: 240 to 280 grams
Carbohydrates: 800 to 900 grams
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup hot brewed coffee (hot water works too)
- 1/2 cup whole milk
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs, at room temperature
- Baking spray or cake release, for the pan
- 1 jar (7 ounces) marshmallow creme
- 1/2 cup unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 2 cups powdered sugar
- 3 cups sweetened shredded coconut
- 2 to 4 drops pink food coloring
Step-by-Step Instructions
Step 1: Preheat the Oven and Prepare the Pan
Start by heating the oven to 350°F. Then grease a 13×9-inch metal baking pan with baking spray or cake release. This helps the cake release cleanly after baking, and it also makes cleanup easier.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder. This step helps spread the leavening evenly through the batter, so the cake bakes with a nice, even rise.
Step 3: Combine the Wet Ingredients
In a measuring cup, stir the hot coffee and milk together. After that, beat the butter and granulated sugar with the whisk attachment of a stand mixer for about 5 minutes, until light and fluffy. Scrape the bowl as needed, then beat in the eggs one at a time.
Step 4: Make and Bake the Cake Batter
Add the dry ingredients and the coffee-milk mixture in three rounds, starting and ending with the dry ingredients. Mix on low speed just until the batter is smooth. Then scrape it into the prepared pan, smooth the top, and bake for 33 to 38 minutes, or until a toothpick inserted in the center comes out clean.
Step 5: Cool, Frost, and Finish
Let the cake cool completely in the pan for about 1 hour. Meanwhile, beat the marshmallow creme and butter for 3 to 4 minutes until combined. Add the vanilla and powdered sugar, then beat again until the frosting is smooth and fluffy. Next, toss the coconut with the pink food coloring until evenly tinted. Spread the frosting over the cooled cake, sprinkle the pink coconut on top right away, and slice to serve.
Conclusion
This chocolate snowball cake with marshmallow frosting is a sweet, easy dessert that feels special without being fussy. The chocolate cake is soft and rich, the frosting is light and fluffy, and the pink coconut gives it a fun snowy look. Because it uses simple ingredients and a straightforward method, it is a great recipe for both new and experienced bakers.
If you make this cake, I would love to hear how it turned out. Try it for your next family dinner, potluck, or holiday gathering, and then come back to share your thoughts. If you enjoy easy crowd-pleasing desserts, you may also want to explore more classic cake recipes like this one.
Print
Chocolate Snowball Cake with Marshmallow Frosting
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 115 minutes
- Yield: 20 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful chocolate cake topped with a light and fluffy marshmallow frosting, perfect for any festive gathering.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup hot brewed coffee (or hot water)
- 1/2 cup whole milk
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs, at room temperature
- Baking spray or cake release, for the pan
- 1 jar (7 ounces) marshmallow creme
- 1/2 cup unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 2 cups powdered sugar
- 3 cups sweetened shredded coconut
- 2 to 4 drops pink food coloring
Instructions
- Preheat the oven to 350°F and grease a 13×9-inch baking pan.
- Whisk together the flour, cocoa powder, salt, baking soda, and baking powder in a medium bowl.
- Stir the hot coffee and milk together in a measuring cup. Beat the butter and granulated sugar in a stand mixer until light and fluffy.
- Mix in the eggs one at a time, then add the dry ingredients and the coffee-milk mixture alternately in three rounds.
- Scrape the batter into the prepared pan and bake for 33 to 38 minutes, or until a toothpick comes out clean.
- Cool the cake completely in the pan for about 1 hour.
- Beat the marshmallow creme and butter until combined, then add the vanilla and powdered sugar until smooth.
- Toss the coconut with pink food coloring, and spread the frosting over the cooled cake, sprinkling the coconut on top right away.
Notes
Allow the cake to cool completely before frosting to keep the frosting fluffy. Do not overmix the batter to avoid a dense cake.
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 23g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
