Easy Hostess Inspired Snoball Cake

This homemade version is simple, nostalgic, and shortcut-friendly, thanks to a boxed cake mix. You only need a handful of easy-to-find ingredients like cake mix, eggs, milk, butter, vanilla frosting, marshmallow fluff, and shredded coconut to recreate that Snowball-style flavor at home.

It’s the perfect dessert when you’re craving something fun and familiar, without the extra steps.

An Updated, Easier Version of This Recipe

This post was originally published in August 2016 and updated in February 2026.
Over the years, I’ve simplified this recipe from a whopping 19 ingredients down to just 8.

Instead of a homemade chocolate cake, I now use a store-bought cake mix that I make taste homemade. And rather than making a separate copycat cream filling, I use marshmallow frosting (my easy version, of course) for both the center layer and the outer frosting.

The result? A much easier dessert that still tastes amazing — and one I actually make way more often because it no longer feels like such a big project.

And in full disclosure, while this version is a little less like classic Hostess Sno Balls, it’s one you’ll want to make. 

Ingredient Photo: Easy Hostess Inspired Snoball Cake

Easy Hostess Inspired Snoball Cake Ingredient Notes and Substitutions 

You can follow the package directions — but I make a few easy swaps that give the cake a richer, more homemade taste.

• Cake Mix: I like Devil’s Food cake for this, but any chocolate cake mix works — fudge, milk chocolate, etc. And if you’re feeling fancy, you can absolutely use your favorite scratch chocolate cake recipe.
• Eggs: I add one extra large egg beyond what the box calls for — for a total of four.
• Milk: I use whole milk instead of water for a richer cake. You can substitute water, low-fat, or 2% milk if you prefer.
• Butter: I use melted butter in place of oil. Canola oil, vegetable oil, or even unsweetened applesauce will also work.
• Frosting: Vanilla rich & creamy frosting works best because it has more body. I avoid whipped frosting here, but your favorite homemade vanilla frosting works great too.
• Marshmallow Fluff: This gets mixed with the vanilla frosting to create the marshmallow-style topping that’s also used between the layers.
• Flake Coconut: I use sweetened coconut flakes, found in the baking aisle.
• Food Coloring: I use a little red gel food coloring to make pink coconut, but any color — or no color at all — works. Liquid food coloring works fine too.

How to Make Easy Hostess Inspired Snoball Cake 

Here’s a quick look at the steps (with photos). You’ll find complete directions and ingredient amounts in the recipe card below.

In a large bowl mix the cake mix, eggs, milk, and melted butter together with an electric mixer for about 2 minutes. 

Pour into prepared pans and bake 34-38 minutes, or until a toothpick inserted into the center comes out clean and the edges start to pull away from the pan. 

Personalize it!

You could certainly make the coconut any color you would like.

Soft pastels would be great for Easter, green would be fitting for St. Patrick’s Day, and orange or black would be perfect for Halloween.

Don’t want to use any food coloring? Leaving the coconut flakes white is perfect!

Pro Tips

• Use room temperature eggs and milk so everything mixes smoothly and the batter comes together evenly.
• Let the cake layers cool completely before frosting. Marshmallow frosting is soft and will melt or slide if the cake is warm.
• Use a rimmed baking sheet, or large platter, when adding the coconut — this helps you catch and reuse what falls off.
• Press the coconut gently into the frosting instead of rubbing so you don’t pull the frosting off the cake. I won’t lie, it’s a little messy, I almost always have to sweep my kitchen floor after I make it. 

Storage, Make Ahead and Freezing

Storage: Store in an airtight container in the refrigerator for up to 3–4 days. For the best texture and flavor, enjoy within the first couple of days, as homemade cakes naturally begin to dry out over time.

Make Ahead: This cake can be made a day in advance and stored covered in the refrigerator until ready to serve. In fact, making it ahead gives the flavors time to come together and makes it even easier to slice.

Freezing: You can freeze the unfrosted cake layers (tightly wrapped) for up to 2 months. Thaw them overnight in the refrigerator before frosting. While I haven’t personally frozen this cake once frosted—mostly because I lack the self-control to let it sit that long! I’ve had great success freezing my Tornado Cake and Oatmeal Cake that have coconut-based toppings. If you want to try freezing a frosted slice, I recommend testing just one piece first to ensure the marshmallow and coconut texture holds up to your liking. Flash freeze the cake on a plate until frozen solid, then wrap in plastic wrap. Thaw frosted slices uncovered to prevent the marshmallow from sticking to the wrap.

Frequently Asked Questions

Try These Cake Recipes Next!

• Peachy Keen Cake with Cool Whip Frosting 
• Twix Poke Cake
• Oatmeal Cake with Coconut Broiled Pecan Topping
• Cowboy Coffee Cake