Description
A classic Hostess Sheet Cake recipe featuring a moist devil’s food cake layered with a rich marshmallow filling, topped with smooth dark chocolate ganache and delicate vanilla icing swirls. Perfect for celebrations or a decadent treat.
Ingredients
Units
Scale
Cake:
- 15.25 ounces Devil’s Food Cake Mix
- 3 Large Eggs
- 1/2 cup Whole Milk
- 1/2 cup Coffee
- 1/2 cup Vegetable Oil
Marshmallow Filling:
- 2 1/2 cups Powdered Sugar
- 13 ounces Marshmallow Creme
- 6 tablespoons Salted Butter, room temperature
- 4 tablespoons Heavy Cream
- 1/2 tablespoon Clear Vanilla Extract
Ganache Topping:
- 5 ounces Dark Chocolate Chips (at least 60% cacao)
- 5 ounces Heavy Cream
Vanilla Icing Swirls:
- 1 cup Powdered Sugar
- 1 1/2 tablespoons Whole Milk
- 1 teaspoon Clear Vanilla Extract
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Line a 12×18 inch sheet pan with parchment paper, leaving overhang on the sides for easy cake removal later. Spray the parchment with nonstick cooking spray.
- Mix Cake Batter: In a large bowl, combine the cake mix, vegetable oil, coffee, milk, and eggs. Use a hand mixer to blend thoroughly until smooth.
- Bake the Cake: Pour the batter evenly into the prepared pan and bake for 13 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool in the pan for about 1 hour.
- Slice the Cake: Once cooled, cut the cake horizontally in half to form two 12×9 inch pieces.
- Prepare Filling: In a medium bowl, combine powdered sugar, marshmallow creme, softened butter, heavy cream, and vanilla extract. Mix until smooth and lump-free. If the filling is too runny, add more powdered sugar until it thickens slightly.
- Assemble Cake Layers: Place one cake half top-down on a smaller sheet pan lined with parchment paper. Spread the marshmallow filling evenly over the cake, reaching the edges.
- Top Layer Placement: Gently place the second cake half on top, right-side up, aligning edges carefully. Remove any filling that squeezes out using a butter knife.
- Prepare Ganache: Heat heavy cream in a microwave-safe cup on high for 2 minutes and 30 seconds, stirring every 15 seconds to avoid boiling. Pour hot cream over chocolate chips in a bowl and stir until smooth. Let rest 5 minutes until slightly thickened but still shiny.
- Apply Ganache: Pour half the ganache onto the center of the cake, spreading to edges, then add remaining ganache and cover the entire top. Let the cake rest for 1 hour to set the ganache.
- Make Vanilla Icing: Combine powdered sugar, whole milk, and vanilla extract in a small bowl, stirring until smooth.
- Decorate with Icing Swirls: Mark cake edges to create 12 equal slices (4 rows by 3 columns) for icing guidance. Place icing in a piping bag and cut a small tip. Pipe continuous looping lines along each of the four rows across the cake’s surface.
- Slice and Serve: Slice the cake along the marked lines and serve. Enjoy your homemade Hostess Sheet Cake!
Notes
- Use freshly brewed coffee for enhanced chocolate flavor in the cake.
- Ensure butter for filling is at room temperature for easy mixing.
- If ganache seems too thick, gently warm and stir before applying.
- Do not over-bake the cake to retain moistness.
- For frosting piping, use a small round tip to achieve delicate swirls.
- Allow the cake to cool completely before assembling to prevent melting the filling or ganache.
- Storage: Keep the cake refrigerated in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 290 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 53 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 65 mg
