Hostess Sheet Cake Recipe

If you’ve ever been lucky enough to bite into a Hostess Sheet Cake, you know it’s a delicious blend of rich chocolate, fluffy marshmallow filling, and glossy ganache—the ultimate crowd-pleaser. This Hostess Sheet Cake Recipe captures all that nostalgic charm with a homemade twist that’s surprisingly simple, perfect for when you want to wow your friends or family without spending hours in the kitchen.

Whether it’s a potluck, birthday, or just because, this cake works beautifully every time. The layers come together effortlessly, and the balance between the sweet marshmallow and deep chocolate turns every bite into pure comfort. Trust me, once you try this Hostess Sheet Cake Recipe, it’ll become one of your go-to desserts.

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Ingredients & Why They Work

The ingredients in this Hostess Sheet Cake Recipe come together to mimic the original’s magic with a few handy shortcuts, like using a boxed cake mix that still tastes homemade with the addition of coffee and whole milk. Each component—from the marshmallow filling to the ganache—is thoughtfully balanced to create layers of flavor and texture.

• Devil’s Food Cake Mix: Using a rich chocolate cake mix saves time while still delivering a deep cocoa flavor, especially when boosted with coffee.
• Whole Milk & Coffee: They add moisture and enhance the chocolate notes in the cake.
• Vegetable Oil: Keeps the cake tender and moist.
• Eggs: Provide structure and richness.
• Powdered Sugar (for filling and icing): Gives a smooth sweetness and helps the filling hold its shape.
• Marshmallow Creme: The star ingredient for that fluffy, gooey middle layer everyone loves.
• Salted Butter: Adds creaminess and balances sweetness with a subtle saltiness.
• Heavy Cream: For richness in both filling and ganache, creating a velvety texture.
• Clear Vanilla Extract: Adds the warm, fragrant vanilla note without coloring the icing or filling.
• Dark Chocolate Chips (60% cacao or higher): For the ganache, lending a rich, slightly bittersweet contrast to the sweet filling.

Tweak to Your Taste

I love making this Hostess Sheet Cake Recipe my own by swapping out certain elements depending on mood or occasion. You can easily customize the filling, the ganache, or even the cake base to suit your preferences or dietary needs.

• Variation: For a nutty twist, I sometimes fold in chopped toasted pecans to the marshmallow filling. It adds a lovely texture without stealing the spotlight.
• Healthier Swap: Using a sugar-free marshmallow creme and reduced sugar powdered sugar can help lighten this up for those watching their sugar.
• Seasonal Adaptation: Around holidays, adding a hint of peppermint extract to the ganache gives a festive vibe that’s super easy to do.
• Gluten-Free Option: Pick a gluten-free devil’s food cake mix and you’ll still get that classic taste with no compromise.

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

Step 1: Mix & Bake the Cake

First things first, preheat your oven to 350°F and line a 12×18 sheet pan with parchment paper, leaving extra overhang to easily lift the cake after baking. I always spray the parchment with nonstick spray too—trust me, that’s the little hack that saves you from a sticky mess. Combine the cake mix, eggs, whole milk, vegetable oil, and coffee in a big mixing bowl. A hand mixer speeds this up nicely and ensures you have a smooth batter. Pour it into your prepared pan, smooth it out evenly, and bake for about 13 minutes or until a toothpick comes out clean. Let the cake cool in the pan for at least an hour so it firms up nicely before the next step.

Step 2: Slice & Prepare the Marshmallow Filling

Once cooled, gently cut the cake in half widthwise so you have two 12×9-inch layers. I usually use a serrated knife here for clean cuts. Place one half top-down on a smaller sheet pan lined with parchment—this keeps it stable while you add filling. Mix the filling ingredients in a bowl: powdered sugar, marshmallow creme, room temperature salted butter, heavy cream, and vanilla extract. A mixer really helps with this part to get it completely smooth and lump-free. If the filling feels too runny, add a bit more powdered sugar until it thickens up but is still spreadable. Spread this luscious marshmallow layer evenly over the cake in the pan.

Step 3: Stack, Ganache & Chill

Carefully place the other cake half on top of the marshmallow layer, right side up, and line it up so the edges match perfectly. If the filling squirts out, no worries—just scrape the excess off gently with a butter knife. For the ganache, heat the heavy cream in the microwave for about 2½ minutes, stirring every 15 seconds so it doesn’t boil. Pour it over the dark chocolate chips and stir until smooth and slightly thickened but still shiny. Pour half the ganache over the cake and spread it to the edges, then add the rest. Let it set for about an hour at room temperature—this lets the chocolate form that glossy, perfect finish.

Step 4: Add Vanilla Icing Swirls & Serve

Mix your powdered sugar, whole milk, and vanilla extract until smooth for the icing. If you want tidy slices, mark the cake edges into a grid (I go for 4 columns by 3 rows) before piping. Fill a piping bag with the vanilla icing, snip the tip just a little, and pipe looping swirls along your marked lines. This adds that charming signature look and a hint of vanilla sweetness to the top. Then slice into those beautiful pieces and get ready to enjoy slices of your homemade magic.

How to Serve Hostess Sheet Cake Recipe

Garnishes

I love keeping it simple with just the vanilla icing swirls, but for a little extra flair, a few chocolate shavings or a sprinkle of toasted coconut adds a nice touch of texture. You can also throw on some chopped nuts if you’re a fan of a subtle crunch.

Side Dishes

This cake pairs best with something light like fresh berries or a dollop of whipped cream to cut through the richness. If you want a drink accompaniment, I’m a sucker for a cold glass of milk or a cup of freshly brewed coffee alongside.

Creative Ways to Present

For parties, arranging the sliced cake on a pretty platter with edible flowers or mint leaves around the edges makes a beautiful statement. I once served this at a summer picnic layered with bright strawberry slices on top of the ganache before adding the icing swirls—such a fun twist that impressed everyone.

Make Ahead and Storage

Storing Leftovers

I store leftover Hostess Sheet Cake in an airtight container at room temperature if it’s going to be eaten within a day or two. After that, it’s best wrapped well and refrigerated to keep the marshmallow filling fresh and ganache intact.

Freezing

Freezing works great if you wrap individual slices tightly in plastic wrap and then in foil. When I thaw slices in the fridge overnight, they stay moist and soft without the filling or ganache going grainy—just like freshly made.

Reheating

I usually enjoy this cake cold or at room temperature, but if you prefer it a little warm, briefly microwave a single slice for 10-15 seconds. This softens the ganache and marshmallow just enough without melting it too much.

FAQs

Final Thoughts

This Hostess Sheet Cake Recipe has become my secret weapon for celebrations and casual get-togethers alike. It’s approachable, rewarding, and honestly – few things beat biting into that perfect combo of chocolate, marshmallow, and rich ganache. I can’t recommend it enough if you want to bring a slice of homemade nostalgia and joy to your own kitchen. Grab your ingredients, follow these steps, and I promise you’ll be hooked just like I am!

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