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
- 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.
- 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.
- Prepare Pan for Baking: Spray the parchment paper in the prepared pan with nonstick cooking spray to prevent sticking.
- 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.
- Cool Cake: Remove the cake from the oven and allow it to cool completely in the pan for about one hour.
- Cut Cake in Half: Carefully cut the cake horizontally into two equal halves, each about 12×9 inches in size.
- 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.
- 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.
- 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.
- 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.
- 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.
- Prepare Vanilla Icing: In a small bowl, whisk together powdered sugar, whole milk, and vanilla extract until smooth.
- 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.
- 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
