Hostess sheet cake recipe is a rich chocolate dessert layered with fluffy marshmallow cream and topped with smooth chocolate frosting. It is often made at home for family gatherings, birthdays, or casual celebrations.
The cake takes around 55 minutes total, including preparation and baking. People who enjoy nostalgic flavors, soft cakes, and creamy fillings are especially happy to eat this treat.
Now I will guide how to make Hostess Sheet Cake Recipe, share serving ideas, helpful recipe tips, and ways to store leftovers to keep it fresh and delicious after baking. This classic dessert brings joy to many chocolate lovers.
Why We Love This Recipe
We love this hostess sheet cake recipe because it perfectly balances rich, moist chocolate cake with a light, fluffy marshmallow cream filling and a smooth, decadent chocolate frosting.
The mix of rich cocoa and fluffy sweetness brings back warm, happy memories while being deliciously satisfying. Hostess sheet cake recipe simple to prepare and perfect for sharing with friends and family!
How To Prepare Hostess Sheet Cake Recipe?
Recipe Overview
Preparation Time: 25 minutes
Cooking Time: 30 minutes
Total Time: 55 minutes
Course: Dessert / Cake
Cuisine: American
Yield: 12 servings
Kitchen Utensils Needed
- 9×13 inch baking pan
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- Cooling rack
Ingredients
For the Cake:
- ¼ cup salted butter, melted
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup strong brewed coffee (cooled)
- 1 cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Marshmallow Cream Filling:
- 1 cup unsalted butter, softened (2 sticks)
- 13 oz marshmallow fluff (about 1 jar)
- ¼ cup heavy cream
- ¼ teaspoon kosher or sea salt
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
For the Chocolate Frosting:
- ½ cup salted butter, softened
- ¼ cup unsweetened cocoa powder
- ⅓ cup evaporated milk
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- ¼ teaspoon salt
How To Make Hostess Sheet Cake Recipe
1. Preheat and prepare pan:
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13 inch baking pan or line it with parchment paper for easy removal.
2. Mix dry ingredients:
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Combine wet ingredients:
In a separate bowl, whisk the melted butter, brewed coffee, whole milk, vegetable oil, eggs, and vanilla extract until smooth.
4. Create the batter:
Gradually pour the wet mixture into the dry ingredients, stirring gently until fully combined. Avoid over mixing to keep the cake tender.
5. Bake the cake:
Pour the batter into the prepared pan and bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
6. Prepare marshmallow filling:
While the cake bakes, beat the softened butter until creamy. Add marshmallow fluff, heavy cream, salt, powdered sugar, and vanilla extract. Mix on medium speed until smooth and fluffy.
7. Make the frosting:
Beat the softened butter and cocoa powder together. Add evaporated milk, vanilla, salt, and powdered sugar gradually, mixing until smooth and spreadable.
8. Assemble the cake:
Once the cake has completely cooled, carefully slice it horizontally to create two layers. Spread the marshmallow cream filling evenly on the bottom layer, then place the top layer over it. Frost the entire cake with the chocolate frosting.
Nutrition Facts Hostess Sheet Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 370 |
| Fat | 18g |
| Saturated Fat | 5g |
| Carbohydrates | 50g |
| Sugars | 36g |
| Protein | 4g |
| Fiber | 2g |
| Sodium | 230mg |
Recipe Tips For Success
1. Sifting the flour, cocoa powder, baking powder, baking soda, and salt helps remove lumps and aerates the mixture, resulting in a lighter, fluffier cake.
2. A metal 9×13-inch pan conducts heat better than glass, helping the cake bake evenly with a nice crust without drying out.
3. When combining wet and dry ingredients, add the dry ingredients slowly to avoid clumping and ensure a smooth batter.
4. Check the cake by inserting a toothpick in the center; if it comes out clean or with a few moist crumbs, the cake is ready—avoid overbanking to keep it moist.
5. If your marshmallow filling or frosting feels too soft, chill it in the fridge for 10-15 minutes. This firms them up slightly and makes spreading easier without tearing the cake.
Serving Suggestions
Cut the Hostess Sheet Cake Recipe into generous squares and serve alongside fresh berries or sliced strawberries to add a bright, fruity contrast.
It’s also delicious warmed slightly in the microwave for a few seconds to soften the frosting and filling. For a fun twist, drizzle caramel or raspberry sauce over each slice to elevate the flavors and presentation.
Additions And Variations
➢ Nutty Crunch: Add chopped toasted pecans or walnuts to the cake batter or sprinkle them on top of the frosting for a delightful crunch.
➢ Fruit Twist: Incorporate a layer of fresh raspberries or sliced bananas between the cake and marshmallow filling for added freshness and flavor.
➢ Peanut Butter Swirl: Mix ½ cup of creamy peanut butter into the frosting for a rich, nutty twist that pairs perfectly with chocolate.
➢ Spicy Kick: Add a pinch of cayenne pepper or cinnamon to the cake batter to give the chocolate a subtle spicy warmth.
➢ Vegan Version: Substitute dairy and eggs with plant-based alternatives like almond milk, flax eggs, and vegan butter to make this cake vegan-friendly without sacrificing taste.
Storage Advice For Hostess Sheet Cake Recipe
To keep your Hostess Sheet Cake Recipe fresh, store it covered at room temperature for up to 2 days. For longer storage, wrap the cake tightly with plastic wrap or place it in an airtight container and refrigerate for up to 5 days.
Before serving, let the cake come to room temperature for the best flavor and texture. You can also freeze the cake (without frosting) for up to 2 months just thaw overnight in the fridge before frosting and serving.
Frequently Asked Questions
Can I make this cake in advance?
Yes! You can bake the cake and prepare the filling and frosting a day ahead. Assemble and store it covered in the fridge, then bring it to room temperature before serving.
What can I use instead of coffee in the cake batter?
If you prefer not to use coffee, you can substitute it with hot water or milk. Coffee simply enhances the chocolate flavor without making the cake taste like coffee.
Can I freeze this cake?
Absolutely. Freeze the unfrosted cake layer wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight before adding filling and frosting.
How do I keep the cake from sticking to the pan?
Grease the baking pan well with butter or cooking spray and line it with parchment paper for easy removal.
Can I turn this into cupcakes?
Yes! Divide the batter into cupcake liners and bake at 350°F (175°C) for about 18–22 minutes. Fill the centers with marshmallow cream and top with frosting once cooled.
Conclusion
This Hostess Sheet Cake Recipe holds a special place in my heart and on my dessert table. It’s quick, fuss-free, and delivers that nostalgic taste we all crave.
The moist chocolate cake combined with the rich, nutty frosting creates a perfect harmony of flavors and textures.
Give this Hostess Sheet Cake Recipe a try for your next celebration or whenever you need a little chocolate comfort. I promise it’ll become your go-to sheet cake, just like it did for me!
Hostess Sheet Cake Recipe
Equipment
- 9×13 inch baking pan,
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- Cooling rack
Ingredients
For the Cake:
- ¼ cup salted butter melted
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup strong brewed coffee cooled
- 1 cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Marshmallow Cream Filling:
- 1 cup unsalted butter softened (2 sticks)
- 13 oz marshmallow fluff about 1 jar
- ¼ cup heavy cream
- ¼ teaspoon kosher or sea salt
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
For the Chocolate Frosting:
- ½ cup salted butter softened
- ¼ cup unsweetened cocoa powder
- ⅓ cup evaporated milk
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- ¼ teaspoon salt
Instructions
Preheat and prepare pan:
- Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13 inch baking pan or line it with parchment paper for easy removal.
Mix dry ingredients:
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Combine wet ingredients:
- In a separate bowl, whisk the melted butter, brewed coffee, whole milk, vegetable oil, eggs, and vanilla extract until smooth.
Create the batter:
- Gradually pour the wet mixture into the dry ingredients, stirring gently until fully combined. Avoid over mixing to keep the cake tender.
Bake the cake:
- Pour the batter into the prepared pan and bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
Prepare marshmallow filling:
- While the cake bakes, beat the softened butter until creamy. Add marshmallow fluff, heavy cream, salt, powdered sugar, and vanilla extract. Mix on medium speed until smooth and fluffy.
Make the frosting:
- Beat the softened butter and cocoa powder together. Add evaporated milk, vanilla, salt, and powdered sugar gradually, mixing until smooth and spreadable.
Assemble the cake:
- Once the cake has completely cooled, carefully slice it horizontally to create two layers. Spread the marshmallow cream filling evenly on the bottom layer, then place the top layer over it. Frost the entire cake with the chocolate frosting.
Notes
Nutrition Facts Hostess Sheet Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 370 |
| Fat | 18g |
| Saturated Fat | 5g |
| Carbohydrates | 50g |
| Sugars | 36g |
| Protein | 4g |
| Fiber | 2g |
| Sodium | 230mg |