Hostess sheet cake recipe is a rich, moist chocolate cake layered with creamy marshmallow buttercream and topped with smooth chocolate ganache.
My Baking Addiction inspired this hostess sheet cake recipe, and I made it several times, adjusting the filling to be extra fluffy and using high-quality chocolate for the ganache.
I wanted a dessert that tastes bakery-style but can be made at home. I modified the cake slightly by adding espresso powder to enhance the chocolate flavor.
Today I will show step-by-step how to make this hostess sheet cake recipe from start to finish.
About This Hostess Sheet Cake Recipe
The hostess sheet cake recipe offers a rich, indulgent chocolate flavor that feels moist and tender. The cake has a soft, delicate crumb that melts in the mouth, while the marshmallow buttercream filling adds a light, airy sweetness that contrasts beautifully with the chocolate.
The ganache on top is smooth, creamy, and slightly bittersweet, enhancing the chocolate depth. Subtle hints of espresso highlight the richness of the cocoa.
The textures create a pleasant experience, with the fluffy filling, tender cake, and silky glaze blending naturally. The overall taste is decadent, balanced, and deeply chocolate.
How To Prepare Hostess Sheet Cake Recipe?
To make this hostess sheet cake recipe perfectly, we’ll go through each step together! I’ve explained the process clearly and included tips to guide you.
I’ve also listed the kitchen tools I use helpful but not essential. Use what you have, and you’ll still create a rich, moist, and delicious chocolate cake!
Recipe Overview
Preparation Time: 25 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: American / Bakery Style
Yield: 12 servings
Kitchen Utensils
- Mixing bowls
- Whisk and/or electric mixer
- 9×13-inch baking pan (or similar size)
- Measuring cups and spoons
- Spatula
- Saucepan
- Heatproof bowl for ganache
- Cooling rack
Ingredients
For the Cake:
- 250 g all-purpose flour (2 cups)
- 400 g sugar (2 cups)
- 2 large eggs
- 75 g unsweetened cocoa powder (3/4 cup)
- 10 g baking powder (2 teaspoons)
- 10 ml vanilla extract (2 teaspoons)
- 240 ml boiling water (1 cup)
- 7.5 g baking soda (1 1/2 teaspoons)
- 120 ml vegetable, canola, or melted coconut oil (1/2 cup)
- 1 teaspoon espresso powder (homemade or store-bought)
- 240 ml milk, buttermilk, almond, or coconut milk (1 cup)
- 5 g kosher salt (1 teaspoon)
For the Creamy Filling:
- 115 g softened butter
- 200 g powdered sugar
- 125 g marshmallow fluff or marshmallow cream
- 5 ml vanilla extract (1 teaspoon)
- 60 ml heavy cream (1/4 cup), more if needed
For the Ganache:
- 2 bars (4 oz each / 225 g total) quality semi-sweet chocolate
- 240 ml heavy cream (1 cup)
How To Make Hostess Sheet Cake Recipe
1. Start by heating the oven to 175°C (350°F). Lightly grease a 9×13-inch baking pan and dust it with a little flour so the cake doesn’t stick. Sift together the flour, cocoa powder, baking powder, baking soda, espresso powder, and salt in a large bowl.
2. In another bowl, whisk sugar, eggs, oil, vanilla, and milk until smooth and combined. Pour the dry ingredients into the wet ingredients slowly, stirring gently to combine.
3. Bring some water to a boil and pour it into the batter carefully, mixing as you go. The batter will look very thin, but that’s exactly what makes the cake moist.
4. Transfer the batter into the prepared pan and place it in the oven. Bake for 30–35 minutes. Check if it’s done by inserting a toothpick in the center; it should come out clean. Let the cake cool completely before moving on.
5. To make the filling, beat softened butter until smooth. Add powdered sugar gradually, then mix in marshmallow fluff and vanilla. Pour in heavy cream slowly until the filling is light and easy to spread.
6. For the ganache, heat heavy cream in a small saucepan just until it starts to simmer. Pour it over chopped chocolate in a heatproof bowl. Let it sit for 2–3 minutes, then stir until the mixture is glossy and smooth.
7. Once the cake has cooled, slice it in half horizontally if you want two layers. Spread the filling evenly on the bottom layer and place the top layer back on.
8. Pour the ganache over the cake, spreading it evenly. Let it rest for a bit so the ganache sets, then cut and serve.
Nutrition Facts Of Hostess Sheet Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 4 g |
| Carbohydrates | 60 g |
| Fat | 18 g |
| Saturated Fat | 9 g |
| Sugar | 45 g |
| Fiber | 3 g |
| Sodium | 250 mg |
Why You’ll Love This Recipe
You’ll love this hostess sheet cake recipe because it delivers bakery-quality chocolate cake at home, rich, moist, and tender.
The marshmallow buttercream filling adds a fluffy, sweet layer that complements the chocolate perfectly, while the ganache topping gives a smooth, glossy finish.
The subtle touch of espresso enhances the chocolate flavor, making it deeper and more complex. This hostess sheet cake recipe is versatile enough to adapt to different milks or oils and can be made ahead of time. It produces a dessert that looks impressive, tastes indulgent, and always leaves a crowd delighted.
Why My Recipe Works
My hostess sheet cake recipe works so well because of the careful balance of ingredients and techniques that creates a moist, flavorful, and tender cake.
The boiling water and espresso powder bloom the cocoa, deepening the chocolate flavor while keeping the cake light. The combination of baking powder and baking soda ensures the cake rises evenly, creating a soft, airy texture.
Oil keeps the cake moist longer than butter alone would. The creamy filling of butter, marshmallow, and cream adds sweetness and fluffiness, while the ganache provides a rich, glossy finish.
Altogether, the chemistry of these ingredients produces the signature texture, flavor, and appearance of a classic Hostess-style cake.
Serving Suggestions
Serve the hostess sheet cake recipe chilled or at room temperature for the best flavor. It goes well with hot coffee, tea, or milk, enhancing the rich chocolate taste.
The cake can be enjoyed as a decadent dessert after meals or as a sweet treat during celebrations. Adding a light dusting of powdered sugar or a few fresh berries on top can elevate the presentation.
Hostess sheet cake recipe also pairs nicely with a simple side of whipped cream or a scoop of ice cream to balance the chocolate richness.
Expert Tips And Tricks
1. Use a kitchen scale for flour, sugar, and cocoa powder to ensure the cake has the right texture. Scooping with a cup can make it dense or dry.
2. Mix cocoa powder with boiling water and espresso powder to intensify chocolate flavor and keep the cake moist. Stir until smooth before adding to the batter.
3. Bring eggs, milk, and butter to room temperature. This helps them mix evenly, creating a lighter, smoother batter and filling.
4. Stir the batter just until the dry ingredients are combined. Over mixing can make the cake tough or gummy.
5. Let the cake cool entirely before slicing and adding the marshmallow filling. This prevents the filling from melting and sliding off.
6. Pour ganache over the cake slowly in the center, using an offset spatula to spread it toward the edges. Chill for at least 30 minutes to set for clean slices.
Additions For More Declious
➤ Chopped Nuts: Add toasted pecans, walnuts, or almonds to the buttercream or sprinkle on top of the ganache for added crunch and flavor.
➤ Chocolate Chips: Fold mini chocolate chips into the batter or sprinkle on top before baking to intensify the chocolate experience.
➤ Fruit Layers: Add thin slices of fresh strawberries, raspberries, or bananas between cake layers for a fruity, fresh twist.
➤ Flavor Extracts: Incorporate almond, coconut, or hazelnut extract into the buttercream or cake batter for subtle, enhanced flavors.
➤ Sprinkles or Shards: Decorate the ganache with colorful sprinkles, chocolate shavings, or crushed cookies for extra texture and visual appeal.
Storage Instructions
Store the hostess sheet cake recipe in an airtight container at room temperature for up to two days to keep the cake moist and the filling soft.
For longer storage, refrigerate the cake for up to five days, ensuring it is covered tightly to prevent the ganache and buttercream from drying out.
Before serving, allow refrigerated cake to sit at room temperature for 20–30 minutes for the best texture and flavor.
The hostess sheet cake recipe can also be frozen for up to two months; wrap tightly in plastic wrap and foil, then thaw in the refrigerator before serving.
Frequently Asked Questions
What exactly is Hostess Sheet Cake?
Hostess Sheet Cake is a home‑made, oversized version of the little chocolate snack cakes: a tender chocolate cake base layered with marshmallow‑cream filling and topped with glossy chocolate ganache (often finished with white icing swirls).
Can I make it without boxed cake mix?
Yes. Some versions use scratch cake recipes: flour, cocoa powder, sugar, liveners, eggs, milk (or buttermilk or water), oil, and sometimes coffee or water rather than a boxed mix.
What’s the filling made of?
The filling is typically a fluffy blend of softened butter, marshmallow fluff or marshmallow creme, powdered sugar, a splash of milk or cream (or heavy cream), and vanilla.
Do I need to slice the cake in half and layer it?
Yes. After baking and cooling the cake layer, many recipes call for cutting it horizontally to create two layers. The bottom layer gets the marshmallow filling, then the top layer is placed back before adding the ganache on top. If you have two pans, you can bake in separate layers to avoid slicing.
What helps make clean slices when serving?
Chilling the assembled cake ideally in the refrigerator for a while or even an hour helps the filling and ganache firm up. Use a sharp knife, warm or wiped between cuts if needed, to avoid dragging the ganache or filling.
Conclusion
This hostess sheet cake recipe is truly an amazing recipe that everyone will enjoy. Every time I make it for gatherings or special occasions, it is always a hit with family and friends.
The moist chocolate layers, fluffy marshmallow filling, and rich ganache create a delightful dessert that brings smiles to the table.
I love sharing this hostess sheet cake recipe because the method is simple and approachable, yet the result feels indulgent and bakery-quality.
I hope you try making hostess sheet cake recipe and experience the same joy and satisfaction I do each time.
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Hostess Sheet Cake Recipe
Equipment
- Mixing bowls
- Whisk and/or electric mixer
- 9×13-inch baking pan (or similar size)
- Measuring cups and spoons
- Spatula
- Saucepan
- Heatproof bowl (for ganache)
- Cooling rack
Ingredients
For the Cake:
- 250 g all-purpose flour 2 cups
- 400 g sugar 2 cups
- 2 large eggs
- 75 g unsweetened cocoa powder 3/4 cup
- 10 g baking powder 2 teaspoons
- 10 ml vanilla extract 2 teaspoons
- 240 ml boiling water 1 cup
- 7.5 g baking soda 1 1/2 teaspoons
- 120 ml vegetable canola, or melted coconut oil (1/2 cup)
- 1 teaspoon espresso powder homemade or store-bought
- 240 ml milk buttermilk, almond, or coconut milk (1 cup)
- 5 g kosher salt 1 teaspoon
For the Creamy Filling:
- 115 g softened butter
- 200 g powdered sugar
- 125 g marshmallow fluff or marshmallow cream
- 5 ml vanilla extract 1 teaspoon
- 60 ml heavy cream 1/4 cup, more if needed
For the Ganache:
- 2 bars 4 oz each / 225 g total quality semi-sweet chocolate
- 240 ml heavy cream 1 cup
Instructions
- Start by heating the oven to 175°C (350°F). Lightly grease a 9×13-inch baking pan and dust it with a little flour so the cake doesn’t stick. Sift together the flour, cocoa powder, baking powder, baking soda, espresso powder, and salt in a large bowl.
- In another bowl, whisk sugar, eggs, oil, vanilla, and milk until smooth and combined. Pour the dry ingredients into the wet ingredients slowly, stirring gently to combine.
- Bring some water to a boil and pour it into the batter carefully, mixing as you go. The batter will look very thin, but that’s exactly what makes the cake moist.
- Transfer the batter into the prepared pan and place it in the oven. Bake for 30–35 minutes. Check if it’s done by inserting a toothpick in the center; it should come out clean. Let the cake cool completely before moving on.
- To make the filling, beat softened butter until smooth. Add powdered sugar gradually, then mix in marshmallow fluff and vanilla. Pour in heavy cream slowly until the filling is light and easy to spread.
- For the ganache, heat heavy cream in a small saucepan just until it starts to simmer. Pour it over chopped chocolate in a heatproof bowl. Let it sit for 2–3 minutes, then stir until the mixture is glossy and smooth.
- Once the cake has cooled, slice it in half horizontally if you want two layers. Spread the filling evenly on the bottom layer and place the top layer back on.
- Pour the ganache over the cake, spreading it evenly. Let it rest for a bit so the ganache sets, then cut and serve.