Hostess Sheet Cake Recipe

If you’ve ever found yourself craving that nostalgic bakery treat that perfectly balances rich chocolate and fluffy marshmallow goodness, then this Hostess Sheet Cake Recipe is your dream come true. It’s the kind of cake that instantly transports me back to cozy family gatherings and carefree afternoons. What makes this cake truly special is how it combines a moist devil’s food base with a luscious marshmallow filling and a glossy chocolate ganache topping — truly a showstopper for any occasion!

Whether you’re baking for a celebration, a weekend treat, or just because you deserve something sweet, this Hostess Sheet Cake Recipe works wonders. I especially love how it’s approachable enough for midweek baking but impressive enough for guests. You’ll enjoy how the coffee in the batter enhances the chocolate flavor, while the creamy marshmallow filling makes each bite irresistibly light and dreamy.

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Ingredients & Why They Work

The magic of this Hostess Sheet Cake Recipe lies in the quality and balance of its ingredients. Each element is chosen to enhance texture and flavor, so shopping for fresh basics makes all the difference when you’re ready to bake.

• Devil’s Food Cake Mix: This brings rich cocoa flavor and a moist crumb effortlessly — I love saving time by using a mix here.
• Eggs: They provide structure and help bind the cake, so make sure they’re fresh.
• Whole Milk: Adds moisture and tenderness to the cake batter, balancing the dry ingredients perfectly.
• Coffee: Enhances chocolate flavor — freshly brewed and cooled works best for depth without bitterness.
• Vegetable Oil: Keeps the cake super moist and tender unlike butter, which can sometimes dry it out.
• Powdered Sugar: Essential for smooth textures in the marshmallow filling and vanilla icing, avoiding graininess.
• Marshmallow Creme: The secret to that fluffy, cloud-like filling everyone raves about.
• Salted Butter: Adds creaminess and balances sweetness with a hint of salt.
• Heavy Cream: Works wonders both in the filling for smoothness and in the ganache for rich shine.
• Clear Vanilla Extract: Gives a clean, pure vanilla flavor — avoid vanilla with alcohol or color for the best icing appearance.
• Dark Chocolate Chips (60% cacao or higher): Perfect for the ganache, providing intense chocolate flavor and a glossy finish.

Tweak to Your Taste

This Hostess Sheet Cake Recipe is like a blank canvas — I often tinker with it depending on my mood or who I’m sharing it with. You can easily make it your own with a few painless swaps or additions.

• Variation: Add Nuts or Coconut: I’ve sprinkled chopped toasted pecans or shredded coconut between the marshmallow layer before topping with ganache — adds crunch and texture I adore.
• Dietary Modification: For a dairy-free version, try coconut oil instead of butter and use plant-based milk; just be sure your marshmallow creme is vegan.
• Seasonal Twist: Swap the vanilla extract in the filling for almond or peppermint extract around holidays for a festive kick.
• Chocolate Intensity: If you want it less sweet, go for bittersweet chocolate chips in your ganache, or mix in espresso powder for a mocha vibe.

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

Step 1: Whip Up the Cake Batter

Start by preheating your oven to 350°F and lining a 12×18-inch sheet pan with parchment paper, leaving an overhang for easy removal later. Combine the devil’s food cake mix, eggs, whole milk, coffee, and vegetable oil in a large bowl — I find using a hand mixer here saves time and creates a perfectly smooth batter. Don’t skip the coffee — it’s the secret weapon that elevates the chocolate flavor beautifully. Pour the batter evenly into the pan and give it a gentle shake to level it out.

Step 2: Bake and Cool the Cake

Bake the cake for about 13 minutes, or until a toothpick inserted in the center comes out clean — the cake should be springy but not wobbly. Once out of the oven, let it cool in the pan for at least an hour; this resting time is key to keep the filling from melting later. I usually prep other elements during this cooldown to stay efficient.

Step 3: Prepare the Marshmallow Filling

While your cake cools, mix together powdered sugar, marshmallow creme, softened butter, heavy cream, and clear vanilla extract until smooth and lump-free. If your filling feels too loose, add a touch more powdered sugar — it should be spreadable but stable enough not to ooze out when you assemble. Using a hand mixer makes this much easier.

Step 4: Slice and Assemble the Cake

Once the cake is cooled, carefully slice it in half widthwise to create two thinner sheets. Transfer one half into a smaller parchment-lined sheet pan, placing it top down (the flat side up), which gives a smooth surface for spreading your filling. Evenly spread the marshmallow filling all over, making sure to reach the edges. Then gently place the other cake half on top, right side up, aligning carefully. If some filling squeezes out, don’t worry — a butter knife works great to clean it up.

Step 5: Make the Ganache

Heat the heavy cream in the microwave, but be sure to stop every 15 seconds to stir so it warms evenly without boiling. Pour the hot cream over the dark chocolate chips and let sit for around 5 minutes before stirring until shiny and smooth. Pour half onto your cake and spread it toward the edges, then add the rest to make sure the top is evenly covered. Let the ganache set up for about an hour at room temperature — patience here really pays off!

Step 6: Add Vanilla Icing Swirls

Mix powdered sugar, whole milk, and clear vanilla extract to make a smooth icing. I like to mark the cake edges gently so I can create even vanilla icing loops in rows, adding that classic Hostess cake look. Use a piping bag with a small cut tip and pipe continuous looping lines following your marks. Afterward, slice into your preferred portions — I usually go for 12 to 15 slices.

How to Serve Hostess Sheet Cake Recipe

Garnishes

I usually keep the garnishes simple since the cake is already such a star, but a sprinkle of flaky sea salt over the ganache just before it sets adds a subtle contrast I can’t resist. Sometimes, I top with a few mini chocolate chips or white chocolate shavings if I want to dress it up for parties.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to add lightness. For coffee lovers, serving it alongside a freshly brewed cup of espresso or cappuccino takes the experience next level — every bite and sip complement each other.

Creative Ways to Present

For birthdays or special occasions, I’ve decorated the waxed paper under the cake with colorful sprinkles or edible glitter, then piped tinted vanilla icing swirls for a fun, festive look. Also, slicing the cake into squares and wrapping each individually in parchment paper with ribbons turns them into adorable party favors.

Make Ahead and Storage

Storing Leftovers

I store the leftover Hostess Sheet Cake in an airtight container at room temperature if I plan to eat it within 2 days. Otherwise, I keep it tightly covered in the fridge to preserve freshness, especially because of the marshmallow filling and ganache. Just bring it to room temp before serving for best flavor.

Freezing

This cake freezes well! I slice it first, then wrap each piece tightly in plastic wrap followed by aluminum foil to prevent freezer burn. Frozen slices can last up to 3 months, perfect for prepping ahead for unexpected guest visits or busy days.

Reheating

To enjoy leftovers, I recommend thawing slices in the fridge overnight, then warming briefly in the microwave for 10-15 seconds to bring out the soft, gooey texture without melting the icing or ganache too much. It almost tastes freshly baked!

FAQs

Final Thoughts

This Hostess Sheet Cake Recipe holds a special place in my kitchen because it blends that wonderful homemade feel with a nostalgic bakery touch. I love how approachable it is — no fancy equipment required — yet it delivers those layers of indulgence everyone craves. If you’re looking for a crowd-pleaser that’s as fun to make as it is delicious to eat, I can’t recommend this cake enough. Give it a try, and I bet you’ll come back to it again and again!

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