Hostess Sheet Cake Recipe
Oh, I have to tell you about this Hostess Sheet Cake Recipe-it s like a little piece of classic bakery magic you can whip up right in your own kitchen. Seriously, it has that perfect combination of rich chocolate cake, a fluffy marshmallow filling, and a glossy chocolate ganache topping that every bite feels like a treat. Whether you re making it for a birthday, a casual get-together, or just to elevate an ordinary day, this cake never disappoints.
I ve made this Hostess Sheet Cake Recipe more times than I can count, and what I love most is how surprisingly easy it is to pull off, even if you re not a pro baker. The balance between the moist devil s food cake, the creamy marshmallow filling, and that shiny ganache is what really sets it apart. Trust me, once you try this, you ll want to keep it on your go-to dessert list for years to come.
Why You’ll Love This Recipe
- Classic Flavor Combo: This Hostess Sheet Cake Recipe nails that nostalgic, perfectly sweet chocolate and marshmallow marriage everyone loves.
- Simple Yet Impressive: Don t let the layers intimidate you – it comes together surprisingly easily with just a few steps.
- Crowd-Pleasing Size: The sheet cake format makes it perfect for feeding a crowd at parties or potlucks.
- Make-Ahead Friendly: You can prepare this cake in advance, and it actually tastes better after resting a bit.
Ingredients You’ll Need
This Hostess Sheet Cake Recipe uses a handful of pantry staples that come together beautifully. I always find it helpful to grab quality dark chocolate chips and fresh eggs for the best results.
- Devil s Food Cake Mix: The base of our cake-rich and chocolatey, it sets the tone perfectly.
- Large Eggs: They help bind everything together and add moisture.
- Whole Milk: Adds a nice creaminess to the batter.
- Coffee: Enhances the chocolate flavor without making it taste like coffee.
- Vegetable Oil: Keeps the cake moist and tender.
- Powdered Sugar: Essential for the smooth, sweet marshmallow filling and vanilla icing swirls.
- Marshmallow Creme: The secret to that fluffy, dreamy filling inside.
- Salted Butter: Adds richness to the filling and balances sweetness.
- Heavy Cream: Used in both the marshmallow filling and the ganache, making toppings glossy and luscious.
- Clear Vanilla Extract: Keeps flavors clean and sweet without adding color to the filling or icing.
- Dark Chocolate Chips (60% cacao or higher): For the silky ganache topping with a rich chocolate punch.
- Whole Milk (for icing): Just enough to create smooth vanilla icing swirls.
Variations
I love to mix things up with this Hostess Sheet Cake Recipe depending on the occasion-sometimes I add a splash of almond extract to the filling, or swap out the dark chocolate ganache for milk chocolate when I want something a bit sweeter. Feel free to get creative and make it your own!
- Nutty Twist: Adding chopped toasted pecans or walnuts to the marshmallow filling gives a delightful crunch and extra depth.
- Diet-Friendly Option: Use sugar-free or low-sugar cake mix and a sugar-free marshmallow creme to make a lighter version.
- Seasonal Flavors: Stir in orange zest into the filling for a bright citrus surprise during the holidays.
How to Make Hostess Sheet Cake Recipe
Step 1: Mix the Chocolatey Cake Batter
Start by preheating your oven to 350°F and lining a 12×18 inch sheet pan with parchment paper-don t forget to leave a nice overhang to make lifting the cake easier later! In a large bowl, whisk together the devil s food cake mix, eggs, milk, coffee, and vegetable oil until everything is smooth and well combined. Using a hand mixer here makes it quick and ensures no lumps. Then, spray the parchment with nonstick cooking spray, pour your batter evenly, and slide it into the oven for about 13 minutes. The key here is to watch closely-check with a toothpick around the 12-minute mark so you get that perfect moist cake without overbaking it.
Step 2: Prepare the Marshmallow Filling
Once your cake cools (approximately an hour, which is the perfect excuse for a coffee break), carefully slice the sheet in half horizontally to create two 12×9 pieces. Place one piece, top side down, on another parchment-lined smaller sheet pan. Now for the marshmallow filling-beat together powdered sugar, room-temp salted butter, marshmallow creme, heavy cream, and vanilla extract until it s silky and smooth. If the mixture feels too thin, just add powdered sugar a tablespoon at a time to get that spreadable texture that doesn t just ooze off the cake layers.
Step 3: Layer the Cake and Filling
Spread the marshmallow filling evenly over the cake half on the pan, right to the edges. Next, place the other half of the cake on top, right side up, aligning edges carefully so your layers look neat. If the filling squeezes out from the sides, gently run a butter knife around the edges to clean it up. This step always reminds me to be patient-it s worth those extra seconds for a polished look!
Step 4: Make the Glossy Chocolate Ganache
Heat 5 ounces of heavy cream in a microwave-safe measuring cup for about 2 minutes and 30 seconds, stirring every 15 seconds so it doesn t boil-that’s super important to keep the ganache silky. Pour the hot cream over your dark chocolate chips in a bowl and stir until glossy and smooth. Let it rest until it thickens slightly but still looks shiny, then pour half over the cake and spread toward edges. Add the rest to cover the top completely. Allow the ganache to set for an hour at room temperature, which is the perfect time to admire your handiwork.
Step 5: Finish with Vanilla Icing Swirls
In a small bowl, mix powdered sugar, milk, and clear vanilla extract until smooth. I like to mark the cake edges lightly with a knife to help evenly space my swirls-makes the final look super tidy. Spoon or pipe the icing onto the cake in looping lines along those marks for that classic Hostess-style swirl. Once you ve done all 4 rows, slice the cake into 12 generous pieces and get ready to impress everyone.
Pro Tips for Making Hostess Sheet Cake Recipe
- Use Fresh Coffee: It really boosts that dark chocolate flavor without tasting like coffee at all-don t skip it!
- Don t Rush the Ganache: Letting it rest properly makes spreading easier and gives that beautiful glossy finish.
- Cooling Time is Key: Trying to frost or layer on a warm cake can melt your filling and ganache, making things messy.
- Use Parchment Overhang: It s a game-changer for lifting the cake out of the pan without cracking.
How to Serve Hostess Sheet Cake Recipe
Garnishes
I generally keep the garnishes simple because the cake s already rich, but a light dusting of powdered sugar on the edges or a few chopped roasted nuts on top can add a charming touch. Sometimes, I sprinkle just a pinch of sea salt on the ganache for a subtle contrast that brings out the chocolate even more.
Side Dishes
This cake pairs wonderfully with a cold glass of milk or a cup of coffee. For more grown-up occasions, I like serving it alongside whipped cream or fresh raspberries to cut through the richness.
Creative Ways to Present
Once, for a birthday party, I piped extra vanilla icing on the edges and topped the cake with chocolate shavings and edible gold glitter-a simple way to add glam without adding fuss. For holiday gatherings, adding seasonal sprinkles or mini candy canes to the ganache before it sets also looks delightful.
Make Ahead and Storage
Storing Leftovers
I store leftover slices covered tightly with plastic wrap or in an airtight container in the fridge to keep the ganache glossy and the cake moist. It stays delicious for about 4 days-though in my house, it rarely lasts that long!
Freezing
If you want to freeze the whole cake or slices, wrap them tightly in plastic wrap and then foil to prevent freezer burn. When ready to enjoy, thaw overnight in the fridge and let it sit at room temperature for about 30 minutes before serving to regain that soft texture.
Reheating
I usually enjoy this cake chilled or at room temperature, but if you want to warm a slice slightly, I pop it into the microwave for about 10 seconds-just enough to soften the ganache a touch without melting it completely. It s perfect with a scoop of vanilla ice cream!
FAQs
-
Can I make the Hostess Sheet Cake Recipe without coffee?
Yes, you can skip the coffee if you prefer, but I highly recommend it because coffee enhances the chocolate flavor dramatically without adding a coffee taste. If you re sensitive to caffeine, you can use a decaf coffee or strong brewed cocoa instead.
-
How do I avoid the ganache from hardening too much?
To keep your ganache smooth and shiny but not rock hard, use high-quality chocolate with at least 60% cacao, and don t let the cream boil when heating. Let the ganache set at room temperature instead of the fridge for best texture.
-
Can I double the recipe for a bigger cake?
Absolutely! Just double all ingredients and bake in a larger sheet pan if you have one. Keep an eye on baking time-it might need a few extra minutes, but test with a toothpick for doneness.
-
What s the best way to cut the cake cleanly?
Wait until the ganache has fully set, then use a sharp knife warmed slightly under hot water and wiped dry-this helps you slice through smoothly without dragging or cracking the ganache.
Final Thoughts
This Hostess Sheet Cake Recipe has become one of my absolute favorites for an indulgent but approachable dessert. It hits that perfect spot between homemade charm and bakery quality that impresses everyone who tries it. I hope you ll give it a go soon-you might just find this becomes your new secret weapon dessert for any occasion, just like it did for me!
Print
Hostess Sheet Cake Recipe
- Prep Time: 50 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 10 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Hostess Sheet Cake is a luscious layered devil’s food cake paired with a creamy marshmallow filling and topped with a rich dark chocolate ganache and delicate vanilla icing swirls. This sheet cake combines moistness from coffee-infused batter with a fluffy marshmallow center and velvety chocolate topping, making it a perfect dessert for celebrations or gatherings.
Ingredients
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°F (175°C). Line a 12×18 inch sheet pan with parchment paper, leaving some overhang on the sides for easy cake removal later, and spray the parchment with nonstick cooking spray.
- Mix Cake Batter: In a large bowl, combine devil’s food cake mix, vegetable oil, coffee, whole milk, and eggs. Mix thoroughly, preferably with a hand mixer, until smooth and well blended.
- Bake the Cake: Pour the batter into the prepared sheet pan, spreading evenly. Bake for 13 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool in the pan for about 1 hour.
- Slice Cake: Once cooled, cut the cake horizontally in half, creating two thin sheets about 12×9 inches each.
- Prepare Filling: In a medium bowl, mix powdered sugar, marshmallow creme, softened salted butter, heavy cream, and clear vanilla extract until smooth and lump-free. If the filling is too runny, add a little more powdered sugar until it thickens and holds shape.
- Assemble Cake Layers: Line a smaller sheet pan with parchment and place one cake layer top side down. Spread the marshmallow filling evenly over this layer, covering to the edges. Carefully place the second cake layer on top, right side up, aligning edges. Use a butter knife to remove any filling squeezed out from the sides.
- Make Ganache: Heat 5 ounces of heavy cream in a microwave-safe cup on high for 2 minutes and 30 seconds, stirring every 15 seconds to avoid boiling. Pour the hot cream over 5 ounces of dark chocolate chips in a bowl, stirring until smooth and glossy. Let rest for 5 minutes until thickened but still pourable.
- Apply Ganache: Pour half the ganache onto the center of the assembled cake and spread to the edges. Add remaining ganache and smooth out to fully cover the top. Let the cake rest for 1 hour for the ganache to set.
- Prepare Vanilla Icing: Mix powdered sugar, whole milk, and clear vanilla extract in a small bowl until fully combined and smooth.
- Decorate with Icing: Using a piping bag with a small opening, mark the cake top into 4 rows by 3 columns and pipe continuous looping icing lines along each row for a total of 4 icing swirls across the cake.
- Slice and Serve: Cut the cake into 12 slices following your marked sections, serve, and enjoy!
Notes
- Using coffee in the cake batter enhances the chocolate flavor but can be substituted with hot water or milk if preferred.
- This recipe requires a broad 12×18 inch sheet pan; if unavailable, a similar size pan or two smaller pans can be used adjusting baking time accordingly.
- Ensure the ganache does not boil during heating to maintain a smooth texture.
- For firmer filling, adding extra powdered sugar helps prevent it from running off when assembling the cake.
- The cake is best served at room temperature after chilling the ganache, but can be refrigerated covered for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 520
- Sugar: 38g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
