Hostess Sheet Cake Recipe

There’s something truly magical about the Hostess Sheet Cake Recipe that I can’t get enough of—maybe it’s the nostalgic vibe or the rich layers of chocolate, marshmallow filling, and silky ganache that just hit every sweet spot. Whenever I bring this cake out at gatherings, it’s the first dessert to disappear, and I have a feeling you’ll love it just as much, whether it’s for a birthday, holiday, or casual weekend treat.

This recipe strikes such a perfect balance between fuss-free and impressive, especially if you’re like me and sometimes crave a show-stopping dessert without spending hours in the kitchen. The Hostess Sheet Cake Recipe is a great one to keep in your baking arsenal—it’s got that classic chocolatey goodness with a creamy surprise in the middle, and the vanilla icing swirls on top? Chef’s kiss for that nostalgic finish!

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Ingredients & Why They Work

Every ingredient in the Hostess Sheet Cake Recipe plays a specific role to make this cake deliciously layered and moist. I’ve found that using quality staples like fresh eggs and real butter really brightens up the final taste, so it’s worth choosing ingredients you trust.

• Devil’s Food Cake Mix: The base of the cake, easy to find, and gives a deep chocolate flavor that’s hard to beat without making cake from scratch.
• Eggs: They add structure and richness; I always use large eggs for consistency.
• Whole Milk: Helps keep the cake moist and tender.
• Coffee: Adding coffee is a little trick I learned—it intensifies the chocolate flavor without making the cake taste like coffee.
• Vegetable Oil: Keeps the cake wonderfully soft and moist, better than butter in this recipe.
• Powdered Sugar: Used in both the filling and icing to add smooth sweetness.
• Marshmallow Creme: This gives the filling its signature fluffy texture and nostalgic sweetness.
• Salted Butter (room temp): Adds richness and helps the filling achieve the perfect spreadable consistency.
• Heavy Cream: Used in filling and ganache to create smooth, creamy textures in both.
• Clear Vanilla Extract: Brightens flavors without darkening the filling or icing color.
• Dark Chocolate Chips (60% cacao or more): For a rich, bittersweet ganache that balances the sweet filling perfectly.

Tweak to Your Taste

I’m all about making recipes your own, and the Hostess Sheet Cake Recipe is no exception! Sometimes I like to add a pinch of espresso powder to the cake batter to deepen the chocolate, or swap out the dark chocolate ganache for a milk chocolate version if I want something sweeter. You can easily customize it to suit your mood or the occasion.

• Use Decaf Coffee: If you prefer the chocolate-enhancing effect without caffeine, decaf works just as well. I tested this for a late-night bake and loved it!
• Make it Nut-Free: This recipe already avoids nuts, but if you want to add some crunch, toasted coconut or a sprinkling of safe seeds on top can be nice.
• Try Flavored Extracts: Swapping vanilla for almond or peppermint extract in the filling gives the cake a fresh twist I enjoy around the holidays.

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

Step 1: Mix the Cake Batter

Start by preheating your oven to 350°F and lining a 12×18-inch sheet pan with parchment paper — I like to leave a little extra overhang on the sides, so it’s easier to lift the cake out later. Then, in a large mixing bowl, whisk together the devil’s food cake mix, eggs, whole milk, coffee, and vegetable oil until smooth. Using a hand mixer here really speeds up the process and guarantees a nice, even batter.

Step 2: Bake and Cool the Cake

Spray your parchment-lined pan with cooking spray before pouring the batter in and spreading it evenly. Bake for about 13 minutes—or until a toothpick comes out clean—and then let your cake cool completely in the pan for about an hour. Patience here really pays off, so don’t rush the cooling; it makes layering easier later.

Step 3: Prepare the Marshmallow Filling

While the cake cools, whip up your marshmallow filling by combining the powdered sugar, marshmallow creme, softened butter, heavy cream, and vanilla extract. Use a mixer to get a perfectly lump-free, fluffy texture. If you find the filling is too thin and runs right off the cake, add a little more powdered sugar until it’s spreadable but still soft.

Step 4: Assemble the Cake Layers

Once the cake is cooled, carefully slice it in half horizontally — this is easier with a long serrated knife or cake slicer. Place one half, top down, on a smaller parchment-lined sheet pan. Spread the marshmallow filling evenly over this layer, then gently place the other half of the cake on top, right side up. Try to line up the edges neatly and scrape away any filling that squeezes out from the sides with a butter knife for a clean finish.

Step 5: Make and Spread the Ganache

Heat the heavy cream in short bursts in the microwave, stirring every 15 seconds to avoid boiling, until it’s hot but smooth. Pour this over the dark chocolate chips in a bowl and stir until glossy and combined. Let it sit a few minutes to thicken slightly, then pour and spread it evenly over the top of the cake. Allow it to rest for at least an hour so the ganache can set perfectly.

Step 6: Add Vanilla Icing Swirls

Mix up your vanilla icing by combining powdered sugar, whole milk, and vanilla extract until smooth. Make light marks where you plan to cut the cake, usually 4 by 3 slices, to guide your icing swirls. Pipe delicate looping lines of icing across the cake in each slice row for that classic Hostess Sheet Cake appearance. This finishing touch is what makes the cake truly feel special!

Pro Tips for Making Hostess Sheet Cake Recipe

How to Serve Hostess Sheet Cake Recipe

Garnishes

I usually keep the garnishes simple since the cake itself is the star, but sometimes I sprinkle a few chocolate shavings or even a light dusting of powdered sugar around the edges for an elegant touch. A few sprigs of fresh mint on the plate can also brighten up the presentation if you want a pop of color.

Side Dishes

If you’re serving this at a party, I love pairing it with fresh berries or a scoop of vanilla ice cream to complement the rich chocolate and fluffy filling. A hot cup of coffee or milk is an easy and classic drink choice to go alongside it.

Creative Ways to Present

For birthdays or special occasions, I’ve tried adding colorful sprinkles over the ganache before it sets, or piping extra marshmallow filling around the edges to create little “pillows” topped with mini chocolate chips. Another fun idea: cutting the cake into small squares and serving them on decorative picks for easy party bites!

Make Ahead and Storage

Storing Leftovers

I wrap leftover cake tightly in plastic wrap and keep it in the refrigerator to preserve the marshmallow filling’s creaminess. It stays delicious for up to 4 days, though I make sure to bring it to room temperature before serving for the best texture.

Freezing

This cake freezes surprisingly well! I slice it before freezing and wrap individual pieces in parchment and foil. When I want a quick treat later, I just thaw the slices overnight in the fridge and they taste almost as fresh as the day I baked them.

Reheating

If you want a just-baked warmth feeling, lightly microwave a slice for 10-15 seconds, but be careful not to overheat or the marshmallow filling can get too soft. Letting it come to room temperature naturally is my favorite way to experience the balanced texture.

FAQs

Final Thoughts

This Hostess Sheet Cake Recipe has such a special place in my heart because it brings together ease, nostalgia, and impressive layers all in one. I’m always thrilled when family and friends ask for seconds—and I know you’ll get the same reaction. Give it a try and watch this simple but stunning cake become your go-to crowd-pleaser. Trust me, once you nail this, you’ll be the baking hero at every event!

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