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Hostess Sheet Cake Recipe

ByCaroline
Jump to Recipe· 4.8 from 24 reviews

If you’ve ever craved that nostalgic, rich, and comforting dessert that just hits all the right chocolatey notes, this Hostess Sheet Cake Recipe is exactly what you need in your life. It’s that amazing combo of moist devil’s food cake, a fluffy marshmallow filling, and a glossy chocolate ganache that brings dessert dreams alive. I love serving this at gatherings because it’s impressive but not complicated—a true crowd-pleaser!

Whether you’re throwing a casual get-together or just craving a sweet treat to brighten your day, this Hostess Sheet Cake Recipe stands out for its simplicity and classic flavor combo. The layers are begging to be shared, and I promise, once you dive in, you’ll find yourself coming back to this recipe again and again.

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Why This Recipe Works

  • Easy Layering: Using a cake mix as the base makes this dessert foolproof without compromising moistness and flavor.
  • Fluffy Marshmallow Filling: Adds a unique texture and sweetness that balances the dark chocolate perfectly.
  • Smooth Ganache Finish: The silky chocolate topping gives an elegant shine and richness that’s hard to beat.
  • Simple Vanilla Swirls: These delicate decorations add visual charm and a touch of extra sweetness.
A square piece of cake with two layers of dark brown chocolate sponge separated by a thick white cream layer, topped with a smooth dark chocolate glaze that covers the entire top and has white icing loop designs evenly spaced in rows. One slice has been removed from the cake and is resting beside it on a white tray with a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

The magic behind this Hostess Sheet Cake Recipe lies in the harmony of each ingredient bringing something essential to the party—moisture, texture, richness, or flavor. Picking quality basics like real vanilla and fresh butter makes a big difference here!

  • Devil’s Food Cake Mix: Provides a rich, chocolate base that’s moist and soft without extra fuss.
  • Eggs: Help bind everything and add structure to the cake layers.
  • Whole Milk: Adds creaminess and tender crumb unlike water or lighter liquids.
  • Coffee: Enhances the chocolate flavor—trust me, it’s subtle but important!
  • Vegetable Oil: Keeps the cake moist and tender for days.
  • Powdered Sugar: Essential for that smooth sweetness in the filling and icing.
  • Marshmallow Creme: Creates that iconic silky, fluffy filling true to the classic Hostess cake.
  • Salted Butter: Adds richness and balances sweetness with a hint of saltiness.
  • Heavy Cream: Key in both the filling and the ganache for creamy textures.
  • Clear Vanilla Extract: Brings warm aromatic notes throughout the cake, filling, and icing.
  • Dark Chocolate Chips (60% cacao or more): For a deep, bittersweet ganache that contrasts nicely with the sweet filling.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Hostess Sheet Cake Recipe is how easy it is to put your own spin on it. Whether you like adding nuts, swapping out some ingredients for dietary reasons, or switching the filling flavor, this cake is a versatile canvas.

  • Variation: When I want a little extra texture, I sprinkle chopped toasted pecans in the marshmallow filling—it adds a wonderful crunch!
  • Dairy-Free Version: I’ve tried replacing butter with coconut oil and using dairy-free cream; it changes the flavor slightly but keeps the integrity of the cake.
  • Flavor Twist: Try adding a teaspoon of instant espresso powder to the cake batter to deepen that chocolate-coffee flavor even more.

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

Step 1: Getting the Cake Batter Ready

Start by preheating your oven to 350°F and lining a 12×18-inch sheet pan with parchment paper—leave an overhang so you can lift the cake out easily later. In a large mixing bowl, combine the devil’s food cake mix with eggs, whole milk, coffee, and vegetable oil. I use a hand mixer here; it really speeds things up and ensures a smooth batter without any lumps. Spray the parchment with nonstick spray, pour in the batter, and spread it evenly.

Step 2: Baking and Cooling

Bake the cake for about 13 minutes. Keep an eye on it—the cake is done when a toothpick inserted in the center comes out clean. The short bake time keeps it super moist. Remove from the oven and let it cool completely in the pan for about an hour; this is crucial so the filling won’t melt when you assemble.

Step 3: Preparing the Marshmallow Filling

While the cake cools, mix together the powdered sugar, marshmallow creme, salted butter, heavy cream, and clear vanilla extract until smooth and fluffy. I like using a mixer for this to get rid of any lumps and achieve that creamy cloud-like filling. If the mixture seems too runny, don’t hesitate to add a bit more powdered sugar—it should hold shape when spread.

Step 4: Layering the Cake

Once the cake is cool, slice it in half horizontally so you have two 12×9-inch layers. Place one layer top-side down on a smaller lined sheet pan. Spread the marshmallow filling evenly all the way to the edges. Then gently place the second cake layer on top, making sure the topside is facing up and everything lines up neatly. If the filling oozes out the sides, smooth it off with a butter knife.

Step 5: Making the Ganache

Heat the heavy cream in the microwave in short bursts, stirring often, until it’s very warm but not boiling. Pour the hot cream over the dark chocolate chips and let sit for about 5 minutes before stirring until smooth and shiny. Pour the ganache over the top of the cake, starting with a thin layer spreading towards the edges, then add more to cover fully. Let the ganache set for about an hour at room temperature—this step gives that perfect glossy finish.

Step 6: The Final Vanilla Icing Swirls

Mix powdered sugar, vanilla extract, and milk to make the icing—just thin enough to pipe but not runny. I measure and mark lines on the cake lightly to guide my piping, making four looping rows across the cake. Using a small piping bag with a snipped tip, I carefully swirl the icing back and forth on top. Once your masterpiece is iced, slice into 12 pieces and dig in!

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Tips from My Kitchen

  • Don’t Skip the Coffee: Even a small amount enriches chocolate flavor profoundly—just trust me and add it in your batter.
  • Cool Completely Before Filling: This timing prevents the marshmallow filling from melting or sliding off the cake.
  • Use Parchment Overhang: It’s my absolute favorite trick to remove the cake cleanly without any cracks.
  • Keep Ganache Warm: Slightly warm ganache spreads easier and gives you a flawlessly smooth finish.

How to Serve Hostess Sheet Cake Recipe

A white plate holds a chocolate cupcake cut in half, showing two layers of moist, dark brown cake with a thick, creamy white filling between them. The top has a smooth, glossy chocolate glaze with white icing decoration in a swirl pattern. A fork next to the cupcake has a small piece of the cake on it, showing the soft texture and cream filling. In the background, more cupcake halves are arranged on a white tray, and behind them is a white bowl filled with chocolate chips. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep garnishes simple because the cake is already rich and delicious. Sometimes I dust a little cocoa powder or sprinkle finely chopped toasted nuts around the edges for a contrast in texture. Fresh raspberries on the side also add a lovely pop of color and tartness balancing the sweetness.

Side Dishes

Since this cake is decadent on its own, I like pairing it with a light side like vanilla bean ice cream or fresh berries to keep things fresh and not overly heavy. A simple cup of black coffee or milk pairs beautifully at dessert time.

Creative Ways to Present

For special occasions, I’ve tried cutting the cake into bite-sized squares and placing them on decorative platters with edible flowers around the edges. Drizzling some extra chocolate ganache or caramel over each slice is a surefire way to impress your guests as well.

Make Ahead and Storage

Storing Leftovers

I store leftover Hostess Sheet Cake wrapped tightly in plastic wrap in the fridge. It keeps moist and delicious for up to 4 days. Just be sure to bring it to room temperature before serving to enjoy that melt-in-your-mouth texture again.

Freezing

I have frozen this cake successfully by wrapping individual slices tightly in plastic and aluminum foil. It’s best to thaw overnight in the fridge then bring to room temp. The texture stays surprisingly good after freezing, making it a great make-ahead dessert.

Reheating

If you want to warm up a slice, I recommend a quick zap in the microwave for 15-20 seconds. This softens the ganache and filling slightly, almost like fresh-from-the-oven warmth, without drying out the cake.

FAQs

  1. Can I make the Hostess Sheet Cake Recipe without coffee?

    Yes, you can substitute coffee with water or milk, but keep in mind that coffee enhances the chocolate flavor, making it richer. If you want the deep chocolate notes, adding coffee—even decaf—is worth it.

  2. How do I know when the cake is perfectly baked?

    Since this recipe uses a sheet cake pan, the baking time is short. A toothpick inserted in the center should come out clean or with a few moist crumbs when the cake is done—avoid overbaking to keep it moist.

  3. Can I prepare the marshmallow filling ahead of time?

    Absolutely! You can make the marshmallow filling a day ahead and store it covered in the fridge. Just give it a quick stir to bring back fluffiness before assembling the cake.

  4. What’s the best way to cut this cake neatly?

    Use a sharp knife and cut the cake into straight lines, wiping the blade clean between cuts to keep slices tidy. Marking the cutting lines with the vanilla icing before it sets also helps guide perfectly sized servings.

Final Thoughts

This Hostess Sheet Cake Recipe holds a special place in my heart because it takes me right back to childhood—but with a homemade, elevated touch. It’s one of those rare cakes that looks impressive, tastes irresistible, and is genuinely easy to make. I’m serious when I say you’ll be amazed by the layers of flavor and texture all coming together. So go ahead, make this cake your next obsession, and I promise your friends and family will be asking for the recipe in no time!

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Hostess Sheet Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 24 reviews
  • Author: Caroline
  • Prep Time: 50 minutes
  • Cook Time: 15 minutes
  • Total Time: 3 hours 10 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Hostess Sheet Cake recipe delivers a moist devil’s food cake layered with fluffy marshmallow filling and topped with a rich dark chocolate ganache and delicate vanilla icing swirls. Perfect for celebrations or everyday indulgence, this classic dessert combines easy-to-use cake mix ingredients with homemade frosting to create a nostalgic treat.

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

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Line a 12×18 inch sheet pan with parchment paper, leaving an overhang on the sides to easily lift the cake out later.
  2. Mix Cake Batter: In a large mixing bowl, combine the Devil’s food cake mix, vegetable oil, coffee, whole milk, and eggs. Mix thoroughly using a hand mixer for best results.
  3. Prepare Pan for Baking: Spray the parchment paper in the prepared pan with nonstick cooking spray to prevent sticking.
  4. Pour and Bake Cake: Pour the cake batter into the parchment-lined pan and spread it out evenly. Bake for 13 minutes or until a toothpick inserted in the center comes out clean.
  5. Cool Cake: Remove the cake from the oven and allow it to cool completely in the pan for about one hour.
  6. Cut Cake in Half: Carefully cut the cake horizontally into two equal halves, each about 12×9 inches in size.
  7. Prepare Filling: In a medium bowl, combine powdered sugar, marshmallow creme, salted butter (at room temperature), heavy cream, and vanilla extract. Mix until smooth and no lumps remain. If the filling is too thin or runny, add more powdered sugar to thicken.
  8. Assemble Cake with Filling: Line a smaller sheet pan with parchment paper. Place one cake half top-side down onto the parchment. Spoon and spread the marshmallow filling evenly over the cake to the edges.
  9. Add Top Cake Layer: Gently place the remaining cake half on top of the filling, top-side up, aligning it carefully. If filling oozes out, use a butter knife to scrape it away gently.
  10. Make Ganache: Place heavy cream in a microwave-safe measuring cup and heat on high for 2 minutes and 30 seconds, stirring every 15 seconds to prevent boiling. Pour the hot cream over the dark chocolate chips in a bowl. Let sit for 5 minutes then stir gently until smooth and shiny.
  11. Apply Ganache to Cake: Pour about half the ganache onto the center of the cake and spread evenly toward the edges. Add the remaining ganache and cover the top fully. Let the ganache set for one hour at room temperature.
  12. Prepare Vanilla Icing: In a small bowl, whisk together powdered sugar, whole milk, and vanilla extract until smooth.
  13. Mark and Decorate Cake: Lightly mark the edges of the cake to create 12 equal slices (4 rows by 3 columns) to guide icing decoration. Transfer the vanilla icing into a piping bag and cut a small opening at the tip. Pipe continuous looping lines of icing along each row across the cake to create decorative swirls.
  14. Serve: Slice the cake along the guides and serve. Enjoy your delicious Hostess Sheet Cake!

Notes

  • Use brewed coffee to enhance the chocolate flavor in the cake.
  • Ensure the butter for the filling is at room temperature for easier mixing.
  • If ganache is too thick to spread, warm slightly but do not boil to soften.
  • Chill cake if ganache gets too soft during decorating to help it set faster.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for 4 days.

Nutrition

  • Serving Size: 1 slice
  • Calories: 450 kcal
  • Sugar: 38 g
  • Sodium: 240 mg
  • Fat: 25 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 54 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 60 mg

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