Hostess Sheet Cake

I am so excited to share this recipe with you simply because it is so incredibly good! This is one of those recipes you’ll have to physically stop yourself from going in for another slice. It’s a copycat version of the classic Hostess Cakes we all grew up loving (and I still occasionally buy at the store for when I need that nostalgic treat 🙂 ). This recipe has quickly become a classic in my house because it’s so delicious but also super easy to make and decorate!

Recipe tips

1. Chocolate. For this recipe you want to use natural cocoa powder. I use the kind you buy in the baking aisle at your grocery store but you can use whatever brand you’d like! Use the same cocoa powder for the cake and the frosting.
2. Metal baking pan. Anytime I am baking a cake or dessert I like to use a metal baking pan unless the recipe specifically asks for glass. Metal gives an even cook and a lot of them are easy to travel with! I love this set because you can decorate this cake in the pan, pop the lid on and store or take to a gathering.
3. Using two pans: If you have two 9×13 metal baking pans I suggest splitting the batter equally between the prepared pans and baking them. This way you can avoid cutting the cake in half! It’s definitely easier but I know most people only have one of the correct size pan. I bake the two cakes starting at 24 minutes and checking every 3 minutes or so after until cooked through.
4. Piping tip. A piping bag and round tip aren’t required for this but it makes creating the design on top a lot easier! Depending on how many slices you want to make (I did 15 but those slices were large and could easily make 20-25 smaller slices) I pipe the swirls width wise.
5. Coffee: If you don’t want to use coffee you can substitute for hot water and it will bake up the same! I think the coffee adds extra depth to the flavor, and it won’t make the cake taste like coffee at all! But I do know some people don’t like it so again feel free to substitute water for the same amount of coffee listed!

How to get clean slices

This is a question I get all the time so I wanted to write out exactly what I do to get these clean slices every time! After assembling and decorating the cake I chill completely for at least 1 hour. You can also pop this in the freeze for an hour as well! The colder the cake, the easier it is to create clean lines. After chilling the cake, fill a large glass with hot water. I typically use a large Stanley or travel mug. Place a large, sharp knife (not serrated) in the hot water for 1 minute. right before cutting pull the cake out of the fridge. Wipe the knife with a paper towel or towel and immediately slice. You do not want any water transferring to the cake. Repeat for each slice, allowing the knife to get hot again by placing in the water for 10-15 seconds. That’s how I get picture perfect slices every time 🙂

This recipe is pure nostalgia and adults and kids alike will love it! It’s perfect for any birthday, holiday, Christmas, valentine’s day or July 4th celebration. The best part is it’s super easy to decorate and great to make for a crowd. If you end up trying the recipe please leave a review and rating below 🙂

Hostess Sheet Cake

Emily – My Messy Kitchen

This incredibly chocolatey and delicious sheet cake is a take on the nostalgic Hostess cupcake we all grew up eating. The fudge frosting, paired with the creamy marshmallow filling and moist chocolate cake makes for the perfect bite!

4.49 from 33 votes

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Course Dessert

Servings 15 slices

Ingredients

  

For the cake:

• 2 cups granulated sugar
• ¼ cup salted butter melted
• ¼ cup vegetable oil
• 1 tsp vanilla extract
• 2 eggs room temperature
• ¾ cup cocoa powder
• 1 ¾ cup all-purpose flour
• 1 ¾ tsp baking soda
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 cup brewed strong coffee you can also substitute for 1 cup hot water
• 1 cup whole milk

For the filling:

• 14 oz marshmallow fluff
• 1 cup salted butter room temperature
• 3 cups powdered sugar
• 2 tsp vanilla extract
• 2-4 tbsp whole milk or heavy cream room temperature
• ¼ tsp salt

For the frosting:

• 1 cup salted butter room temperature
• 4 cups powdered sugar
• ¾ cup cocoa powder
• ¼ cup whole milk room temperature
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions

 

For the cake:

• Preheat the oven to 350° Grease and line a 9×13 metal baking pan with parchment paper and set aside. **See note below on baking in two 9×13 pans if you have them!
• In the bowl of a stand mixer combine the melted butter, granulated sugar, vegetable oil, vanilla extract and eggs. Mix on medium until combined.
• In a medium bowl sift cocoa powder, flour, baking soda, baking powder and salt. With the mixer on low, add half of the dry ingredients, then the milk. Add the rest of the dry ingredients and the coffee. Mix until fully incorporated.
• Pour into the prepared baking pan and bake for 30-35 minutes or until baked through. Remove from the oven and allow to cool for 30 minutes at room temperature before refrigerating until cold, about 1 hour or up to overnight.

For the filling:

• In the bowl of a stand mixer beat the butter and marshmallow filling until smooth, about 1 minute. Add in the vanilla extract, powdered sugar, salt and milk. Add more milk if needed to reach desired spreading consistency. Set aside until assembly.

For the frosting:

• In the bowl of a stand mixer cream the butter, powdered sugar and cocoa powder until combined. Add in the vanilla, milk and salt and beat until smooth. Set aside until assembly.

For assembly:

• Once the cake has completely cooled, flip the cake out of the pan. Use a serrated knife to slice the cake in half length wise, trying to make the cut as even as possible.
• Place the bottom half of the sheet cake down, then add marshmallow filling, reserving about ½ cup for piping. Evenly spread and top with the other half of the cake. Refrigerate for 30 minutes or up to 1 hour.
• Remove the cake from the fridge and evenly spread the fudge frosting on the top and sides of the cake.
• Add extra marshmallow filling to a piping bag fit with a small round tip. Evenly space and pipe 5 small looped lines from one side to the other width wise. Slice and serve! This cake cake be stored at room temperature or refrigerated. See above in the blog post on how I cut this cake and get clean slices every time!

Notes

Baking in two 9×13 pans: If you happen to have two 9×13 inch metal baking pans you can divide the batter in half and avoid needing to cut the cake horizontally. Grease and line the pans with parchment paper and equally divide the batter. Bake for 24 minutes or until baked through.

Keyword cake, chocolate, fudge, marshmallow, sheet cake