Description
A deliciously moist and rich Hostess Sheet Cake featuring a dark chocolate devil’s food base, creamy marshmallow filling, smooth ganache topping, and elegant vanilla icing swirls. Perfectly portioned into 12 generous slices, this cake combines classic flavors with an irresistible texture that melts in your mouth.
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
- Prepare the Oven and Pan: Preheat the oven to 350 degrees Fahrenheit. Line a 12×18 inch sheet pan with parchment paper, leaving some overhang for easy cake removal later. Spray the parchment paper lightly with nonstick cooking spray.
- Mix Cake Batter: In a large mixing bowl, combine the devil’s food cake mix, eggs, whole milk, coffee, and vegetable oil. Mix thoroughly until smooth, preferably using a hand mixer for ease and speed.
- Bake the Cake: Pour the batter evenly into the prepared sheet pan. Bake for 13 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool in the pan for about one hour.
- Slice the Cake: Once cooled, cut the cake in half widthwise to create two 12×9 inch cakes. Place one cake half top-down on a smaller sheet pan lined with parchment paper.
- Prepare Marshmallow Filling: In a medium bowl, combine powdered sugar, marshmallow creme, softened butter, heavy cream, and clear vanilla extract. Mix thoroughly until smooth with no lumps. If the filling seems too thin, add extra powdered sugar to thicken.
- Assemble the Cake: Spread the marshmallow filling evenly over the cake half placed on the smaller pan. Carefully position the second cake half with the top facing up on top of the marshmallow layer, aligning edges. Remove any excess filling squeezed out by gently scraping it away with a butter knife.
- Make Ganache: Heat 5 ounces of heavy cream in a microwave-safe measuring cup on high for 2 minutes and 30 seconds, stirring every 15 seconds to prevent boiling. Place 5 ounces of dark chocolate chips in a bowl, pour hot cream over it, and stir until smooth. Let the ganache rest for 5 minutes until it thickens but remains glossy.
- Apply Ganache: Pour about half the ganache over the cake and spread to the edges. Add the remaining ganache and cover the entire top evenly. Allow the ganache to set by resting the cake for one hour.
- Prepare Vanilla Icing: In a small bowl, combine powdered sugar, whole milk, and clear vanilla extract. Stir until completely blended and smooth.
- Decorate Cake: Using a frosting bag with a small cut tip, mark the cake edges into 4 rows by 3 columns to create 12 slices. Pipe continuous looping lines of vanilla icing along each of the four rows, starting from the center marks.
- Serve: Slice the cake along the marked lines, serve, and enjoy this luscious Hostess Sheet Cake.
Notes
- Use freshly brewed coffee at room temperature for enhanced chocolate flavor in the cake.
- Ensure the marshmallow filling is thick enough to avoid running; add powdered sugar gradually to adjust consistency.
- Do not let the heavy cream boil when heating for ganache, as it may affect the texture and gloss.
- For easier slicing, chill the cake slightly after ganache sets to firm up the layers.
- You can substitute regular vegetable oil with canola oil for a lighter taste.
- Room temperature butter helps the marshmallow filling blend smoothly without lumps.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 45 mg
