Description
This Hostess Sheet Cake is a decadent and nostalgic dessert featuring a moist devil’s food cake layered with a fluffy marshmallow cream filling, topped with a rich dark chocolate ganache and decorated with delicate vanilla icing swirls. Perfect for celebrations or anytime you crave a classic sheet cake.
Ingredients
Units
Scale
For the 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
For the 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
For the Ganache Topping:
- 5 ounces Dark Chocolate Chips (at least 60% cacao)
- 5 ounces Heavy Cream
For the Vanilla Icing Swirls:
- 1 cup Powdered Sugar
- 1 1/2 tablespoons Whole Milk
- 1 teaspoon Clear Vanilla Extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit and line a 12×18 inch sheet pan with parchment paper, leaving an overhang to easily remove the cake later. Spray the parchment with nonstick cooking spray.
- Mix Cake Batter: In a large mixing bowl, thoroughly combine the devil’s food cake mix, vegetable oil, coffee, whole milk, and eggs. A hand mixer will make this quick and easy.
- 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.
- Cool and Slice Cake: Allow the cake to cool in the pan for about one hour. Then cut the cake in half widthwise to make two 12×9 inch pieces.
- Prepare Marshmallow Filling: In a medium bowl, combine powdered sugar, marshmallow creme, room temperature salted butter, heavy cream, and vanilla extract. Mix until smooth with no lumps. If the filling is too runny, add additional powdered sugar until it holds its shape.
- Assemble Cake Layers: Place one cake half, top side down, on a smaller parchment-lined sheet pan. Spread the marshmallow filling evenly to the edges. Gently place the second cake half on top, right side up, aligning it carefully. Scrape away any filling that oozes out the sides.
- Prepare Ganache: Heat 5 ounces of heavy cream in a microwave-safe cup for 2 minutes and 30 seconds on high, stirring every 15 seconds to avoid boiling. Pour over 5 ounces of dark chocolate chips in a bowl and stir until smooth and glossy. Let the ganache rest for 5 minutes until slightly thickened but still pourable.
- Frost Cake: Pour half of the ganache onto the center of the cake and spread to the edges. Add the remaining ganache, spreading completely over the top. Allow the cake to rest for one hour so the ganache can set.
- Make Vanilla Icing: Combine powdered sugar, whole milk, and clear vanilla extract in a small bowl. Mix thoroughly until smooth.
- Decorate with Icing Swirls: Using a frosting bag with a small cut tip, mark the cake edges to create 12 equal slices (4 rows and 3 columns). Pipe continuous looping lines of vanilla icing in each row for a total of 4 swirls across the cake.
- Slice and Serve: Carefully slice the cake along the marked lines and serve immediately. Enjoy your delicious Hostess Sheet Cake!
Notes
- The coffee in the cake enhances the chocolate flavor but can be substituted with hot water if preferred.
- Make sure the marshmallow filling is not too runny to prevent it from spilling out when assembling.
- Use at least 60% cacao dark chocolate for a rich ganache that balances the sweetness.
- Allow the ganache to set adequately before decorating to prevent mixing of layers.
- Chill the cake for easier slicing if desired after ganache has set.
- Butter should be at room temperature for smooth filling texture.
- If a hand mixer is not available, mixing by hand vigorously will also work for batter and filling but may take longer.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 36 g
- Sodium: 190 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 65 mg
