I am so excited to share this recipe with you because it is so incredibly good you will have to physically stop yourself from going in for another slice. This recipe is a copycat version of the classic Hostess Cakes we all grew up loving (and I still occasionally buy at the store for when I need that nostalgic treat 🙂 ) This recipe has quickly become a classic in my house because it’s so delicious but also super easy to make and decorate!
Recipe tips
- Chocolate. I prefer to use a rich, dutch processed cocoa powder but if you only have the basic kind from the grocery store that will work as well! Use the same cocoa powder for the cake and the frosting.
- Metal baking pan. Anytime I am baking a cake or dessert I like to use a metal baking pan unless the recipe specifically asks for glass. Metal gives an even cook and a lot of them are easy to travel with! I love this set because you can decorate this cake in the pan, pop the lid on and store or take to a gathering.
- Using two pans: If you have two 9×13 metal baking pans I suggest splitting the batter equally between the prepared pans and baking them. This way you can avoid cutting the cake in half! It’s definitely easier but I know most people only have one of the correct size pan. I bake the two cakes starting at 24 minutes and checking every 3 minutes or so after until cooked through.
- Piping tip. A piping bag and round tip aren’t required for this but it makes creating the design on top a lot easier! Depending on how many slices you want to make (I did 15 but those slices were large and could easily make 20-25 smaller slices) I pipe the swirls width wise.
- Coffee: If you don’t want to use coffee you can substitute for hot water and it will bake up the same! I think the coffee adds extra depth to the flavor, and it won’t make the cake taste like coffee at all! But I do know some people don’t like it so again feel free to substitute water for the same amount of coffee listed!
This recipe is pure nostalgia and adults and kids alike will love it! The best part is it’s super easy to decorate and great to make for a crowd. If you end up trying the recipe please leave a review and rating below 🙂
Hostess Sheet Cake
Ingredients
For the cake:
- 2 cups granulated sugar
- ¼ cup salted butter melted
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- 2 eggs room temperature
- ¾ cup cocoa powder
- 1 ¾ cup all-purpose flour
- 2 tsp baking soda
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup brewed strong coffee you can also substitute for 1 cup hot water
- 1 cup whole milk
For the filling:
- 14 oz marshmallow fluff
- 1 cup salted butter room temperature
- 3 ½ cups powdered sugar
- 2 tsp vanilla extract
- 2-4 tbsp whole milk or heavy cream room temperature
- ¼ tsp salt
For the frosting:
- 1 cup salted butter room temperature
- 4 ½ cups powdered sugar
- ¾ cup cocoa powder
- ½ cup whole milk room temperature
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
For the cake:
- Preheat the oven to 350° Grease and line a 9×13 metal baking pan with parchment paper and set aside. **See note below on baking in two 9×13 pans if you have them!
- In the bowl of a stand mixer combine the melted butter, granulated sugar, vegetable oil, vanilla extract and eggs. Mix on medium until combined.
- In a medium bowl sift cocoa powder, flour, baking soda, baking powder and salt. With the mixer on low, add half of the dry ingredients, then the milk. Add the rest of the dry ingredients and the coffee. Mix until fully incorporated.
- Pour into the prepared baking pan and bake for 30-35 minutes or until baked through. Remove from the oven and allow to cool for 30 minutes at room temperature before refrigerating until cold, about 1 hour or up to overnight.
For the filling:
- In the bowl of a stand mixer beat the butter and marshmallow filling until smooth, about 1 minute. Add in the vanilla extract, powdered sugar, salt and milk. Add more milk if needed to reach desired spreading consistency. Set aside until assembly.
For the frosting:
- In the bowl of a stand mixer cream the butter, powdered sugar and cocoa powder until combined. Add in the vanilla, milk and salt and beat until smooth. Set aside until assembly.
For assembly:
- Once the cake has completely cooled, flip the cake out of the pan. Use a serrated knife to slice the cake in half length wise, trying to make the cut as even as possible.
- Place the bottom half of the sheet cake down, then add marshmallow filling, reserving about ½ cup for piping. Evenly spread and top with the other half of the cake. Refrigerate for 30 minutes or up to 1 hour.
- Remove the cake from the fridge and evenly spread the fudge frosting on the top and sides of the cake.
- Add extra marshmallow filling to a piping bag fit with a small round tip. Evenly space and pipe 5 small looped lines from one side to the other width wise. Slice and serve! This cake cake be stored at room temperature or refrigerated.
Sean
This is BOMB, without question the best chocolate cake I have ever had.
Heidi
What can I substitute for thr coffee??
Anna
Hot water!
Bea Francis-MacRae
You really won’t be able to taste the coffee in it, it just brings out the best chocolate flavour!!
Candice
Water! She said water instead of coffee-
Rebekah Collett
Is the post it says you can use super hot water. I did the water in mine and it was still super delicious!!
Carrieann
Best cake I have ever made or tasted ! Super easy just and absolutely delicious! This will be my go to dessert for any family gathering’s! Thank you so much for sharing this recipe ✨
Carrieann
Best cake I have ever made or tasted ! Super easy just and absolutely delicious! This will be my go to dessert for any family gathering’s! Thank you so much for sharing this recipe ✨
Kristina Loewen
Made this today, and it was amazing! Everyone loved it.
C
Do you have weight equivalents in grams or ounces for the flour, cocoa powder and powdered sugar in this recipe? In my experience, too heavy or too light a hand in scooping flour can ruin a recipe.
Thank you!
Dina
An amazing recipe! My family really loved it!
Kimberley S
This recipe is delicious but very sweet. Not something you would make unless you are sharing with lots of people. This would be a great potluck dessert for that reason. It was easy to follow but my cake didn’t come out of my pan but I didn’t use parchment paper as directed. So I just made it like a layer cake. Not as pretty but still delicious. I will make this again but maybe as a round layer cake.
Najme
Wat brand marshmallow ffluff?
adrienne newlon
Fluff brand is the best (i have done side-by-side tastings!), but you can any marshmallow cream.
Mariana
It seems like such a huge volume of ingredients for the finished size! Is the single 9×13” sheet pan correct?
Drl
Omit the salt in the recipe. It adds NOTHING. I did and it turned out perfect. Also use cake flour instead of AP all purpose for a more tender cake. And use DUTCHED cocoa powder for a DARKER MORE AUTHENTIC Ho Ho flavor!
adrienne newlon
thanks ( :
C.K.
Could you freeze the “cake” layers before doing the “fluff”and the “frosting”, so the layers are more easy to handle?
Emily Griffin
Yes definitely! I find Chilling this cake makes it easier to slice as well!
Thesisterswhoateeverything
This is a perfect, super rich, decadent cake! My family loved it! I used two pans so that the layers would be even. The chocolate frosting makes a lot. I had some left over.
Altina
A wedding cake would have been easier to make. This was a huge, sticky mess. It was impossible to slice the cake horizontally and have it come out even. Flipping it out of the pan and onto the other layer was a nightmare. I will never make this again!
Melissa
Can I use hand mixer? I don’t have kitchen aid I’m poor .
Emily
Yes or a whisk!
Lisa C
I picked up two disposable, shallow 9 X 13 pans and divided batter in half, baking two cakes so that I didn’t have to slice in half (my knife skills aren’t great 🤪).Trying to make it look as precise as the original cakes from my childhood. 😊
Emily
That’s a great idea! 🙂
Lexi723
The most decadent chocolate cake I’ve ever had. This was amazing and my husband loved it. Thank you so much for sharing a yummy recipe! The only thing I was prepared for was the amount of sugar, but dang this cake is amazing!
Lexi723
The most decadent chocolate cake I’ve ever had. This was amazing and my husband loved it. Thank you so much for sharing a yummy recipe! The only thing I wasn’t* prepared for was the amount of sugar, but dang this cake is amazing!
BambiG
I don’t normally comment on recipes, but I made this week and just wanted to share..
I made this unglazed because I was using it as a base for something else, but I am currently eating the scraps straight out of the freezer. This cake is still moist WHILE FROZEN*. Honestly I’m saving this because it’s PERFECT as an ice cream cake base. Oh and you NAILED the flavor – this screams hostess cupcake all over.
*using all oil instead of 50/50 oil/butter, per my personal cake preference
Rise
Do you think it can be made in 2 9inch round pans and stacked?
Emily
Yes it can! I also have this version as a layered cake: https://www.mymessykitchenn.com/layered-chocolate-hoho-cake/
KB
What would I need to alter for high altitude?
Jill Hessick
Absolutely spectacular! Can’t wait to make it. Can you give us tips on how you cut it so beautifully, without the frosting pulling up? Your slices are perfectly straight!
Emily
Yes so to get those clean lines I do 2 things! 1. Chill the cake. The colder it is the cleaner the cut. 2. Once the cake is cold add really hot water to a marge cup (I use a big thermos cup) and put a sharp knife in there for 2 minutes. Wipe the water off the knife and cut. This will give you the cleanest slices! Wipe the knife off in between cuts and continue to dip into the hot water 🙂
Lauren B
A must try! The kids loved this. What a nostalgic treat!! 10/10
amy
would this recipe work for cupcakes?
Emily
I actually have a cupcake version! Here’s the link 🙂
https://www.mymessykitchenn.com/hostess-cupcakes/
Jj
Can I use margarine instead of butter for the batter?
Emily
Yes you can substitute margarine for the same amount of butter the recipe calls for!
Tara
Saw this recipe on insta and thought it would be fun to try for my birthday cake. My mom and I thought the recipe was easy to follow and on point. We used the hot water instead of the coffee and two aluminum pans with the parchment paper. Everything from the icing to the filling to the cake was spot on to a hostess cake! The icing was the best chocolate homemade icing my family had, ever. Everyone that tried this cake raved at how good it was! I think this could become a new birthday staple for my family. If you haven’t tried this recipe yet, you’re missing out!
Emily
Wow this review made me so happy, I love that this cake was a part of your family celebrations! 🙂
Lori
I am unable to print this recipe because the print button will not bring up the printable copy.
Kathie
can i use less butter , don’t think i could eat eat knowing the quantity.