Hostess Sheet Cake Recipe

If you’re on the hunt for a show-stopping dessert that’s both nostalgic and impressively delicious, this Hostess Sheet Cake Recipe is exactly what you need in your kitchen. It captures that classic Hostess flavor—the rich devil’s food cake paired with a sweet, fluffy marshmallow filling and a silky chocolate ganache topping. Honestly, it’s like bringing a slice of childhood back, but elevated to homemade brilliance. I love making this for celebrations because it’s a guaranteed crowd-pleaser and surprisingly easy to whip up.

What makes the Hostess Sheet Cake Recipe so worth trying is the way all the layers come together so perfectly. The coffee in the cake batter deepens the chocolate flavor, while the marshmallow filling adds that light, creamy contrast that keeps every bite exciting. Plus, the smooth ganache and delicate vanilla icing swirls on top make it look as good as it tastes. Whether you’re baking for a party or just want to treat yourself, it’s truly a dessert that feels special but won’t keep you stuck in the kitchen all day.

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Ingredients & Why They Work

The ingredients for this Hostess Sheet Cake Recipe come together like a little flavor dream team. Each component serves a purpose, and choosing quality ingredients can really elevate the final cake.

• Devil’s Food Cake Mix: Using a cake mix simplifies the process while still delivering rich chocolatey flavor when enhanced with coffee and oil.
• Eggs: Essential for structure and moisture in the cake.
• Whole Milk: Adds moisture and richness to the cake batter and icing.
• Coffee: Enhances the chocolate deepness without tasting like coffee—trust me, it’s a game changer.
• Vegetable Oil: Keeps the cake super moist and tender.
• Powdered Sugar: Gives smooth sweetness to the marshmallow filling and icing without grit.
• Marshmallow Creme: The star of the filling, providing that fluffy, gooey texture that makes this cake feel indulgent.
• Salted Butter: Adds creaminess and balances the sweetness in the filling.
• Heavy Cream: Used in both filling and ganache to create silky textures.
• Clear Vanilla Extract: Brings aromatic warmth without coloring your icing or filling.
• Dark Chocolate Chips: At least 60% cacao to build a rich, deep ganache topping that’s not overly sweet.

Tweak to Your Taste

I always encourage you to make this Hostess Sheet Cake Recipe your own. The basic formula is fantastic, but don’t hesitate to customize it slightly to fit your flavor preferences or dietary needs.

• Mocha Twist: Add an extra tablespoon of instant espresso powder to the coffee before mixing for a bolder mocha flavor—I love this for coffee lovers.
• Dairy-Free Swap: You can substitute coconut cream for heavy cream and a plant-based butter if needed; I’ve done this and it still tastes indulgent.
• Nutty Crunch: Sprinkle chopped toasted pecans or walnuts over the ganache before it sets for added texture and nutty flavor.
• Decorating Fun: Use colored vanilla icing for the swirls to match a theme or holiday—my kids think this is extra fun!

Step-by-Step: How I Make Hostess Sheet Cake Recipe

Step 1: Preparing the Cake Batter and Baking

First up, preheat your oven to 350°F and line a 12×18-inch sheet pan with parchment paper, making sure to leave a good overhang on the sides. This makes lifting the cake out so much easier later. I always spray the parchment lightly with nonstick spray too—that extra safety net saves me from any cake sticking mishaps. In a large bowl, combine the devil’s food cake mix, eggs, whole milk, vegetable oil, and that secret weapon—coffee. I recommend using a hand mixer here for the smoothest batter. When it’s all blended, pour it into your pan and gently spread it evenly. Bake for about 13 minutes or until a toothpick inserted comes out clean. Keep a close eye around the 12-minute mark; you want it just set but still tender.

Step 2: Cooling and Slicing the Cake

Once baked, let your cake cool right in the pan for about an hour. This waiting period is key—it lets the cake set perfectly and prevents your marshmallow filling from melting when applied. After it’s cooled, carefully lift the cake from the pan using the parchment overhang. Now, slice it horizontally in half so you have two thinner layers. I find it easiest to use a long serrated knife with a gentle sawing motion. Place one layer, upside down, on a parchment-lined smaller sheet pan to assemble the filling next.

Step 3: Mixing and Adding the Marshmallow Filling

This is the magic gooey layer! In a medium bowl, blend together the salted butter, heavy cream, powdered sugar, marshmallow creme, and clear vanilla extract. I use my stand mixer but a hand mixer works great too—just beat until everything is silky smooth with no lumps. If your filling feels too runny (this can happen if your marshmallow creme is on the softer side), add a bit more powdered sugar until it holds a bit more shape without immediately running. Spread the filling evenly on the cake layer in your pan right up to the edges, making sure to get a nice thick layer. Then gently place your other cake half on top, right side up. If some filling squeezes out the sides, don’t worry! Use a butter knife to gently scrape it away carefully.

Step 4: Making the Ganache and Topping the Cake

For the silky ganache, pour the heavy cream into a microwave-safe container and heat it in intervals of 15 seconds for about 2 minutes and 30 seconds total, stirring in between to avoid boiling. The cream should be warm and steamy but not boiling as overheating will ruin the texture. Pour it over the dark chocolate chips in a bowl and stir gently until smooth and shiny. Let it rest for 5 minutes—it will thicken slightly but stay spreadable. Pour about half over your assembled cake and spread it out to the edges, then add the rest to get full coverage. Let the cake sit at room temperature for an hour so the ganache sets properly.

Step 5: Adding Vanilla Icing Swirls and Serving

Finally, mix your vanilla icing ingredients—powdered sugar, whole milk, and clear vanilla extract—in a small bowl until smooth. I like to mark where I’ll cut the cake—4 rows by 3 columns for 12 perfect slices—to keep everything neat. Using a piping bag with a small cut tip, create continuous looping swirls across each of these markings. This final touch replicates the classic Hostess cake look and adds just the right hint of vanilla sweetness. Now, slice it, serve, and watch everyone’s eyes light up. Trust me, there’s nothing like the satisfaction of homemade Hostess sheet cake that tastes better than store-bought!

How to Serve Hostess Sheet Cake Recipe

Garnishes

I usually keep the garnishes minimal because the cake itself is quite rich. But a light dusting of powdered sugar or a few chocolate shavings on top can elevate the look beautifully. Sometimes I sprinkle crushed freeze-dried raspberries on the ganache for a pop of color and a subtle tang that complements the sweetness perfectly.

Side Dishes

This cake is best enjoyed alongside simple sides like a scoop of vanilla ice cream or fresh berries to balance the richness. I also love pairing it with a strong cup of black coffee or even a cold glass of milk—it brings back all those cozy dessert moments.

Creative Ways to Present

For parties, I’ve dressed up the Hostess Sheet Cake Recipe by piping extra vanilla icing rosettes on the edges or adding edible gold leaf specks on the ganache. Turning it into mini squares and wrapping each individually in parchment makes it perfect for grab-and-go treats at potlucks. Layering small fresh flowers or berries around the platter also gives it a festive touch that always gets compliments.

Make Ahead and Storage

Storing Leftovers

I store leftover Hostess Sheet Cake in an airtight container at room temperature for up to two days, and then move it to the fridge if keeping longer. It stays moist, and the ganache keeps its shiny finish better when refrigerated, though I let slices come to room temp before serving.

Freezing

I’ve frozen assembled slices wrapped tightly in plastic wrap and aluminum foil. When ready to eat, thaw in the fridge overnight and let sit out for 30 minutes before serving for best texture. The marshmallow filling holds up surprisingly well!

Reheating

If you want your slice a bit warm, a quick 10-second zap in the microwave (on low) works wonders, especially to slightly soften the ganache and bring back that freshly-baked feel. Just be careful not to overheat—marshmallow filling melts fast!

FAQs

Final Thoughts

This Hostess Sheet Cake Recipe holds a special place in my heart—not just because it tastes amazing, but because it transforms a nostalgic favorite into a homemade masterpiece you can proudly serve at any occasion. Every time I make it, it brings back warm memories and always sparks joy from everyone lucky enough to get a slice. I hope you give it a try soon and enjoy the comforting layers of chocolate, marshmallow, and creamy ganache as much as I do. Seriously, once you make this, it’ll be your go-to when you want a dessert that’s both familiar and unforgettable.

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