Hostess Sheet Cake Recipe
The Hostess Sheet Cake recipe recreates the nostalgic taste of classic Hostess cupcakes in a simple sheet cake form. Featuring a rich chocolate base, creamy filling, and glossy ganache topping, it’s perfect for parties or casual desserts. This easy, crowd-pleasing treat delivers layers of flavor reminiscent of the beloved store-bought snack, but homemade and fresher.
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 |