Hostess Sheet Cake Recipe

If you’ve ever been lucky enough to taste a Hostess Sheet Cake, you already know why it’s such a beloved classic. This Hostess Sheet Cake Recipe is like the lovechild of a rich, fudgy chocolate cake and an indulgent marshmallow filling, all topped off with silky ganache and delicate vanilla icing swirls. It’s the kind of dessert that instantly transports you back to cozy gatherings and warm kitchen chats, and trust me, once you make it, you’ll want to bring it to every potluck and special occasion.

What I love most about this Hostess Sheet Cake Recipe is how it balances convenience and homemade magic. Using a devil’s food cake mix as the base means the cake comes together quickly without sacrificing flavor, while that dreamy marshmallow filling and luscious ganache really take it over the top. It’s perfect when you want something impressive but don’t have hours to bake from scratch — plus, the coffee in the batter gives it a subtle depth that’ll wow every chocolate lover at your table.

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Ingredients & Why They Work

This Hostess Sheet Cake Recipe relies on a few cleverly chosen ingredients that come together for maximum flavor and texture. Each one plays a special role to recreate that classic bakery taste you crave, including a little coffee to unlock the chocolate’s complexity and marshmallow creme that keeps the filling perfectly fluffy.

• Devil’s Food Cake Mix: Provides a rich chocolate base with minimal fuss and consistent results every time.
• Eggs: Bind the cake ingredients while adding structure and moisture.
• Whole Milk: Adds creaminess to the batter; you can swap with buttermilk for a slight tang if you like.
• Coffee: Enhances the chocolate flavor without adding a strong coffee taste—don’t skip it!
• Vegetable Oil: Keeps the cake tender and moist—solid oil ensures softness without heaviness.
• Powdered Sugar: Gives the marshmallow filling smooth sweetness and helps the icing have the right texture.
• Marshmallow Creme: The star of the filling, delivering that signature fluffy, gooey texture.
• Salted Butter: Adds richness to the filling and balances the sweetness perfectly.
• Heavy Cream: Makes both the ganache and filling luxuriously smooth and silky.
• Clear Vanilla Extract: Brings aromatic warmth to the filling and icing without discoloration.
• Dark Chocolate Chips: For the ganache, choose 60% cacao or higher to cut the sweetness and create an indulgent topping.

Make It Your Way

I’m a huge fan of this Hostess Sheet Cake Recipe as is, but I totally encourage you to experiment! For example, I often swap out dark chocolate chips for semi-sweet to adjust sweetness, or add a pinch of cinnamon in the filling for a cozy twist in fall. You can easily double the batch if you’re feeding a crowd or cut it in half for a smaller treat. The key is keeping that gooey marshmallow filling—don’t skimp on it!

• Variation: I once added chopped toasted pecans to the ganache just before it set—it gave a delightful crunch and nutty flavor.
• Dietary modification: To make dairy-free, I swap butter with plant-based margarine and use coconut cream for the ganache and filling.
• Seasonal change: Try adding a teaspoon of peppermint extract to the marshmallow filling around the holidays—it’s a total crowd-pleaser.

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

Step 1: Prepare Your Pan and Batter

Start by preheating your oven to 350°F and lining a large 12×18-inch sheet pan with parchment paper. I always leave some overhang on the sides—that’s your handy removal handle when the cake is done baking. Next, in a large bowl, whisk together the devil’s food cake mix, eggs, whole milk, coffee, and vegetable oil until smooth. Using a hand mixer here saves so much elbow grease and gives you that velvety batter texture. Then, spray your parchment with nonstick spray, pour in the batter, and smooth it out evenly across the pan.

Step 2: Bake and Cool the Cake

Bake your cake for about 13 minutes, but start checking a couple minutes early with a toothpick—remember it should come out clean or with just a few moist crumbs attached. After baking, let it cool for about an hour right in the pan; this resting time keeps it from drying out and makes it easier to slice later. Pro tip: make sure it’s completely cool before you slice it horizontally or the marshmallow filling will melt right through.

Step 3: Make the Marshmallow Filling and Assemble

While the cake cools, mix the marshmallow filling ingredients—powdered sugar, marshmallow creme, butter, heavy cream, and vanilla extract—in a medium bowl until super smooth. If it seems too runny, add a bit more powdered sugar; you want a spreadable consistency that won’t completely run off your cake layers. Once the cake is cooled, carefully cut it in half widthwise, place one layer on a smaller sheet pan (top down), and spread the marshmallow filling evenly all over. Gently place the second half of the cake on top, right side up, lining up the edges. When that filling squirts out the sides, I like to use a butter knife to scrape it back inside instead of letting it get messy.

Step 4: Prepare the Ganache and Cover the Cake

Heat the heavy cream for the ganache in the microwave in short bursts—stop every 15 seconds to stir so it doesn’t boil or scorch. Pour the warm cream over your dark chocolate chips and let it sit for five minutes before stirring until smooth and glossy. When it begins to thicken—but is still pourable—spread it over your assembled cake. I like to start with a thin layer in the center, spreading outward, then add more ganache to get an even, shiny coating. Let it rest for about an hour at room temperature so the ganache sets up nicely before moving to the final touch.

Step 5: Vanilla Icing Swirls and Final Touches

Mix your powdered sugar, whole milk, and vanilla extract to make a smooth vanilla icing. To get those signature swirling lines on top, I like to lightly mark the cake edge where I’ll cut it—usually 4 across and 3 down for 12 slices. Then, piping bag in hand with just a small tip opening, I create looping lines along each row which gives it that classic Hostess look. Once decorated, slice it up, serve, and be ready for all the compliments headed your way!

How to Serve Hostess Sheet Cake Recipe

Garnishes

I rarely add extra garnishes because the cake is already packed with flavor and texture, but sometimes I dust a tiny bit of cocoa powder or finely grated dark chocolate on top just for a touch of elegance. Fresh raspberries can be a nice contrast if you want a little fruity pop, too. Otherwise, those vanilla icing swirls are my favorite finishing touch—it’s all about that classic look!

Side Dishes

This cake is rich enough to stand on its own, but if you’re serving it after a meal, I love pairing it with simple vanilla ice cream or a scoop of coffee ice cream to complement the cake’s subtle coffee notes. For a lighter option, a fresh fruit salad with citrus tones helps balance the richness beautifully.

Creative Ways to Present

For holidays, I’ve piped little dollops of whipped cream between each vanilla swirl or sprinkled festive colored sugar crystals on top. If you want to get fancy, cutting the cake into petite squares and serving on a decorative platter makes it feel more upscale at parties. I even once used edible gold leaf over the ganache for a decadent celebration cake highlight.

Make Ahead and Storage

Storing Leftovers

I store leftover Hostess Sheet Cake in an airtight container at room temperature if it’ll be eaten the next day. The cake retains its moistness beautifully that way. If your kitchen is on the warmer side, the fridge is fine—just bring slices back to room temp before serving for the best flavor and texture.

Freezing

I’ve frozen this cake before by wrapping individual slices tightly in plastic wrap and then foil. When ready to enjoy, I thaw them overnight in the fridge. The marshmallow filling stays surprisingly stable, and the ganache softens to a perfect consistency once thawed.

Reheating

For reheating, I pop a slice in the microwave for 15-20 seconds—it warms the cake and gooey filling just right without melting the ganache too much. If your ganache feels a bit firm, a quick zap helps it become delightfully fudgy again.

FAQs

Final Thoughts

This Hostess Sheet Cake Recipe holds a special place in my heart because it perfectly combines nostalgic charm with modern, fuss-free baking. Sharing it with friends is always a highlight—watching their delighted reactions makes the whole effort worth it. I really hope you enjoy making and eating this cake as much as I have. It’s one of those desserts you can count on to bring people together and make any day just a little sweeter!

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