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If you’ve ever craved a sweet, nostalgic treat that combines the best of chocolate cake and marshmallow fluff, this Hostess Cakes Sheet Cake is for you! Inspired by the beloved Hostess snack cakes, this homemade version delivers the same indulgent flavors but with an extra touch of love and freshness.
Start with a rich chocolate cake that’s both moist and tender, thanks to a perfect blend of sugar, butter, and a hint of instant coffee to deepen the flavor. As the cake bakes, you’ll prepare a fluffy, marshmallow filling that’s reminiscent of the classic Hostess filling but made from scratch with marshmallow fluff and a buttery creaminess. Finally, top it all off with a decadent chocolate frosting that’s smooth and silky, with just the right amount of cocoa to satisfy your sweet tooth.
Whether you’re reminiscing about childhood snacks or just looking for a show-stopping dessert, this Hostess Cakes Sheet Cake will hit the spot. Perfect for birthdays, celebrations, or just because, it’s a treat that brings comfort and joy with every bite.
The recipe can be found here.
Start by preheating the oven to 350 degrees F and grease a metal 9×13 baking pan, then line it with parchment paper.
Next, add the melted butter, sugar, vegetable oil, and vanilla extract to the bowl of a stand mixer. Mix until the ingredients are starting to combine, then add the eggs, with the mixer on low speed, and mix until well combined.
Add the cocoa powder, flour, baking soda, baking powder, and salt to a separate bowl and whisk to combine. Add ½ of the dry ingredients plus the milk to the stand mixer and mix until it starts to combine. Then add the other ½ of the dry ingredients plus the coffee and mix until well combined.
Pour the mixture until the baking pan and bake for 30-40 minutes or until baked through. If you insert a toothpick in the center of the cake and remove it, it should come out clean. Remove the cake from the oven and let it cool on the counter until completely cooled. Cover and refrigerate for at least one hour or up to overnight. You want the cake to be chilled before you move on to the next steps.
Use the parchment paper to lift the cake out of the baking pan and place it on a serving platter. Use a long bread knife to slice the cake in half, lengthwise (like you are making a layered cake). Carefully remove the top layer and set aside. Having a cold cake also helps with this step because it makes it less crumbly.
Next, you want to make the filling. Add the butter and marshmallow fluff to the bowl of a stand mixer and beat until smooth. Add the vanilla extract, powdered sugar, salt, and milk and mix until well combined.
Add the filling to the bottom half of the cake, reserving about ½ cup for decoration. Spread the filling evenly across the top and all the way to the sides. (Carefully) Place the top half of the cake on top of the filling and refrigerate for at least 30 minutes.
Next, you want to make the frosting. Add the butter, powdered sugar, and cocoa powder to the bowl of a stand mixer. Mix until well combined. Add the vanilla extract, milk, and salt and mix until well combined and smooth. Add additional milk to thin out the frosting if you think it’s too thick. You don’t want any clumps of butter; you want a smooth and creamy frosting.
Add the frosting to the top of the cake and spread evenly across the top and down the sides.
Add the leftover filling to a piping bag or Ziploc bag and snip of a tiny piece of the tip/corner. Pipe a swirly pattern on top of the cake in rows to resemble the Hostess Cakes design.
Slice the cake into squares, serve, and enjoy!
Any leftovers can be stored at room temperature or in the fridge. Keep it sealed in an airtight container or cover with plastic wrap.
The recipe can be found here.
This Hostess Cakes Sheet Cake is a nostalgic treat that combines rich chocolate cake, fluffy marshmallow filling, and decadent frosting. It’s perfect for any occasion or just a sweet indulgence. Enjoy this homemade twist on a classic favorite and savor every delicious bite!
Happy Cooking!
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