Description
This Hostess Sheet Cake recipe combines a rich devil’s food cake layered with a fluffy marshmallow creme filling, topped with a silky dark chocolate ganache and delicate vanilla icing swirls. Perfect for special occasions or any time you want a nostalgic, indulgent dessert that’s easy to make in a sheet pan.
Ingredients
Units
Scale
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
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
Ganache Topping
- 5 ounces Dark Chocolate Chips (at least 60% cacao)
- 5 ounces Heavy Cream
Vanilla Icing Swirls
- 1 cup Powdered Sugar
- 1 1/2 tablespoons Whole Milk
- 1 teaspoon Clear Vanilla Extract
Instructions
- Preheat and prepare pan: Preheat the oven to 350 degrees Fahrenheit. Line a 12×18 sheet pan with parchment paper, leaving an overhang on the sides to easily lift the cake later. Spray the parchment paper with nonstick cooking spray.
- Make cake batter: In a large mixing bowl, combine the devil’s food cake mix, vegetable oil, coffee, whole milk, and eggs. Mix thoroughly until smooth using a hand mixer for best results.
- Bake the cake: Pour the cake batter evenly into the prepared pan and bake for 13 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and slice cake: Remove the cake from the oven and allow it to cool completely in the pan for about 1 hour. Once cooled, cut the cake horizontally in half to create two 12×9-inch layers.
- Prepare marshmallow filling: In a medium bowl, combine powdered sugar, marshmallow creme, salted butter (room temperature), heavy cream, and vanilla extract. Mix until completely smooth with no lumps. If the filling seems too runny, add more powdered sugar until it spreads but doesn’t immediately run off the cake.
- Assemble the cake: Place one cake half on a smaller sheet pan lined with parchment paper, with the top side down. Spread the marshmallow filling evenly over this layer, covering the edges nicely. Gently place the second cake half on top, aligning it carefully. Use a butter knife to gently remove any excess filling that squeezes out from the sides.
- Make ganache: Heat 5 ounces of heavy cream in a microwave-safe measuring cup on high for 2 minutes and 30 seconds, stirring every 15 seconds to prevent boiling. Pour the hot cream over 5 ounces of dark chocolate chips in a medium bowl. Stir until smooth and glossy. Let rest for 5 minutes until slightly thickened but still pourable.
- Apply ganache: Pour the ganache evenly over the cake, spreading with a spatula to cover the entire top. Allow the cake to rest for 1 hour so the ganache can set.
- Prepare vanilla icing: In a small bowl, mix 1 cup powdered sugar, 1½ tablespoons whole milk, and 1 teaspoon vanilla extract until smooth.
- Decorate with icing swirls: Mark the edges of the cake into 4 columns and 3 rows to create 12 slices. Place the icing in a piping bag and cut a small hole at the tip. Pipe continuous looping lines of icing starting from the center of each slicing row, creating four looping lines across the cake.
- Serve: Slice the cake according to the markings, serve, and enjoy this nostalgic homemade Hostess Sheet Cake!
Notes
- Use coffee to enhance the chocolate flavor in the cake.
- Make sure the marshmallow filling is thick enough to prevent it from running off the cake layers.
- Microwave the cream slowly and stir to avoid burning or boiling the ganache.
- You can substitute the dark chocolate chips with bittersweet chocolate for a richer taste.
- The vanilla icing swirls add decorative flair but can be omitted if preferred.
- Let the cake cool completely before slicing to keep layers intact.
- Room temperature butter is essential for smooth marshmallow filling.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 60 mg
