I am so excited to share this recipe with you simply because it is so incredibly good! This is one of those recipes you’ll have to physically stop yourself from going in for another slice. It’s 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. For this recipe you want to use natural cocoa powder. I use the kind you buy in the baking aisle at your grocery store but you can use whatever brand you’d like! Use the same cocoa powder for the cake and the frosting. If you want a richer, darker cake & frosting, use dark chocolate cocoa powder!
- 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!
How to do the holiday string light version
Bake and decorate the cake according to instructions. After you pipe the white swirls, press regular sized M&Ms in about every other swirl on both sides, alternating colors. I press them in sideways to resemble the string light shape! You will use about 1 1/2 cups of M&Ms for this technique.
How to do the Valentine’s hearts version
To make this Valentine’s Day heart version, make the cake up as instructed. For the reserved marshmallow cream to pipe on top, use pink gel food coloring to dye it. Once it reaches desired color, add to a piping bag fitted with a small round tip. Pipe a string of hearts across the cake (I believe I did 5 lines of hearts). Also feel free to get creative with it! You could dye the white topping different shades of red and pink and pipe different sizes of hearts all over the top, or pipe a border around the cake. The options are endless!
How to get clean slices
This is a question I get all the time so I wanted to write out exactly what I do to get these clean slices every time! After assembling and decorating the cake I chill completely for at least 1 hour. You can also pop this in the freeze for an hour as well! The colder the cake, the easier it is to create clean lines. After chilling the cake, fill a large glass with hot water. I typically use a large Stanley or travel mug. Place a large, sharp knife (not serrated) in the hot water for 1 minute. right before cutting pull the cake out of the fridge. Wipe the knife with a paper towel or towel and immediately slice. You do not want any water transferring to the cake. Repeat for each slice, allowing the knife to get hot again by placing in the water for 10-15 seconds. That’s how I get picture perfect slices every time 🙂
This recipe is pure nostalgia and adults and kids alike will love it! It’s perfect for any birthday, holiday, Christmas, valentine’s day or July 4th celebration. 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 natural cocoa powder you can also use dark chocolate cocoa powder for a deeper chocolate flavor
- 1 ¾ cup all-purpose flour
- 1 ¾ 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 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 cups powdered sugar
- ¾ cup cocoa powder you can also use dark chocolate cocoa powder for a deeper chocolate flavor
- ¼ 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. See above in the blog post on how I cut this cake and get clean slices every time!
This is BOMB, without question the best chocolate cake I have ever had.
What can I substitute for thr coffee??
Hot water!
You really won’t be able to taste the coffee in it, it just brings out the best chocolate flavour!!
Water! She said water instead of coffee-
Is the post it says you can use super hot water. I did the water in mine and it was still super delicious!!
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 ✨
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 ✨
Made this today, and it was amazing! Everyone loved it.
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!
An amazing recipe! My family really loved it!
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.
Wat brand marshmallow ffluff?
Fluff brand is the best (i have done side-by-side tastings!), but you can any marshmallow cream.
Used vegan fluff due to an egg allergy. Turned out great!
It seems like such a huge volume of ingredients for the finished size! Is the single 9×13” sheet pan correct?
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!
thanks ( :
As an acid baker, I disagree. Salt is a needed ingredient as it brings out flavors and cuts the sweetness in dessert recipes.
Could you freeze the “cake” layers before doing the “fluff”and the “frosting”, so the layers are more easy to handle?
Yes definitely! I find Chilling this cake makes it easier to slice as well!
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.
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!
this is a skill issue. cake was awesome, you’re just not a good baker
That’s uncalled for to put her down by calling her a bad baker. She is probably not as an accomplished baker as you are for sure! Or me….but still. Kindness is always needed!
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Can I use hand mixer? I don’t have kitchen aid I’m poor .
Yes or a whisk!
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. 😊
That’s a great idea! 🙂
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!
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!
has anyone tried halving the sugar if you prefer it less sweet? it’s a lot… will it affect the texture?
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
Do you think it can be made in 2 9inch round pans and stacked?
Yes it can! I also have this version as a layered cake: https://mymessykitchenn.com/layered-chocolate-hoho-cake/
What would I need to alter for high altitude?
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!
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 🙂
Can you used instant coffee?
Yes that would work, and you can also just use water!
A must try! The kids loved this. What a nostalgic treat!! 10/10
would this recipe work for cupcakes?
I actually have a cupcake version! Here’s the link 🙂
https://mymessykitchenn.com/hostess-cupcakes/
Can I use margarine instead of butter for the batter?
Yes you can substitute margarine for the same amount of butter the recipe calls for!
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!
Wow this review made me so happy, I love that this cake was a part of your family celebrations! 🙂
I am unable to print this recipe because the print button will not bring up the printable copy.
can i use less butter , don’t think i could eat eat knowing the quantity.
Help! My cake completely fell in the middle. It’s cooked through but there is a huge dip. Should I remake the cake before I make the filling?
Help! My cake completely fell in the middle. It’s cooked through but there is a huge dip. Should I remake the cake before I make the filling?!
This cake is AMAZING! I made it today for my 60th birthday. I will definitely be making it again. I didn’t have to change anything about this recipe. All of the components are perfect. The cake is moist, the filling is creamy & delicious and the chocolate frosting is THE BEST! I was reluctant to use coffee, but it only heightened the chocolatey flavor. You can’t taste it at all. I did as you suggested and used two square edged 9”x13” pans lined with parchment paper, and that made the removal process so much easier. They lifted out perfectly and shaved 8 minutes off of the baking time. This cake is well worth the time it took to make. My advice for anyone baking this cake is to follow the directions exactly. Don’t cut corners. Thank you for sharing this deliciously wonderful cake! ♥️
The cake was delicious but the frosting looked nothing like the photo, photo looked more like dark ganache. i will def make again and try different frosting. used the coffee, cake was moist and so flavorful but did not take coffee like at all. also used 2 9 x13 pans, cake is so moist that i think it would be hard to slice horizontally
HI! I would love to know which type of marshmallow you used. Was it the marshmallow fluff brand or the Kraft Jet puffed marshmallow creme? Thanks!
Hi Chelsea!
I wasn’t able to find Fluff, so I used Kraft jet puffed marshmallow creme.
The Kraft marshmallow creme is perfect!
Can you provide measurements for a gluten free flour substitution?
I have not made this cake with gluten free flour so I cannot provide a substitution. I have baked with King Arthur’s gluten free flour, the one that is an equal substitute for normal flour, and those baked goods turned out great!
Absolutely delicious. We cut the recipe in half and it worked perfectly. Really tastes like a Hostess cupcake but better!
Hi we don’t marshmallow fluff or anything similar even here . How can I make it from scratch
Hi! When I put together the batter it was quite watery Is that okay, I used the correct measurements. I’m just worried it’s watery then my normal cakes
This recipe is a thinner cake! Most chocolate cakes are thinner to ensure they are moist when baked. Hope it turned out well 🙂
mine was fairly runny as well but it baked perfectly
Deliciously moist chocolate cake! I would echo another commenter that my frosting looked nothing like the picture. How did you get it so smooth? Did you melt it and pour to get that glazed look?
This cake is amazing!!! I found this recipe last month and have made it twice already! Everyone LOVES it and so do I!!!
How long is this cake good for? I am making it for the 4th but have little time between now and then to make it
My chocolate frosting was very light brown not dark like yours. I can’t figure out where I went wrong.
This is a fab cake and I think it’s worth the effort for hosting or as a gift to take to a party. I think it’s a bit too much work for an every day cake, however. People raved about it. The cake itself is delicious, dark and moist. I used coffee, not hot water, and highly recommend this. Splitting the batter into two pans was a problem for me. I haven’t figured out the right way to line a pan with parchment yet and I did the crinkle method (crinkle all the paper before lining the pan). Splitting the batter in half wasn’t heavy enough to keep the parchment down, so one of the halves ended up very uneven with one side being just a 1/4″ tall and the other side of the same pan being over 1″ tall. The frosting makes way too much frosting. I reduced it to about 3/4 of the recipe and it was still too much. I also cut a lot of sugar out of both the white marshmallow fluff filler and from the chocolate frosting. I felt it was still too sweet, but you need sugar to have a consistency that holds together. My marshmallow fluff was too soft and thus was falling apart on day two of the cake. Anyway, love this cake and will make it again.
So glad you ended up liking it 🙂
When using two 9x 13 are the cakes supposed to be thin? Mine are very thin… I wish they were a bit thicker. Otherwise it’s good but the filling is a bit sweet to me. I think next time I will add more marshmallow cream and less sugar!
Would the cake be good if it’s premade? I’d like to make it on Thursday at my home and take it to a Halloween party on Saturday. I can slice it on Saturday and keep it refrigerated until then.
Yes definitely!
Way too sweet. And I love desserts and all things chocolate, but this was practically inedible. I even cut out one cup of sugar in the frosting. The cake itself is good/quite chocolatey. But everything else felt like a sugar bomb and not in a good way. So disappointing
I want to make this this weekend. I only have glass 9×13 pans. Will they work?
Yes you can use a glass pan, baked goods just tend to bake more evenly in metal vs glass pans!
Would a ganache work for chocolate frosting,
Yes you can definitely use ganache for a richer frosting!
Yes definitely! I use a ganache frosting on my Hostess Cupcakes if you’re looking for a recipe!
If you make your own marshmallow fluff, does that decrease the need for any of the other filling ingredients? (Asking because homemade fluff looks like it would be lighter and ‘fluffier’ – closer to a homemade whipped cream compared to the one from the jar)
As long as it’s thick enough to spread and not run out over the edges of the cake I don’t see why not! 🙂
So far from what I tasted while making it, things were yummy – but I thoroughly expected the frosting to be more like a ganache – it turned out like a full on buttercream. Did this recipe used to have melted baker’s chocolate or melted chocolate chips as the chocolate for the frosting? No big deal, I’m just curious!
I do have a layered Hostess cake that uses ganache, this recipe has a chocolate frosting but a ganache would be amazing as well!
This specific recipe uses a chocolate frosting, but my Hostess Cupcakes and Hostess Layered Cake both use ganache! But you can use whichever you prefer 🙂
I made this last night. It was delicious however I have a question. The recipe for the frosting is just that, regular chocolate frosting but in your photos it’s entirely different. How or what did you differently? I had thick fluffy chocolate frosting and it needs more of a ganache or icing.
Glad to hear you liked the recipe! This is a chocolate buttercream and can vary in color and texture depending on the butter, powdered sugar and cocoa powder you use. You can definitely make this with a ganache frosting if you prefer!
Question does the pan have to be metal or can one be glass?
It can be glass but metal is a better pan for baking in general! It bakes the cakes more evenly but a glass one will work fine!
Hostess Sheet Cake is such a nostalgic classic! It’s wonderfully moist, perfectly sweet, and the rich chocolate frosting takes it to the next level. Ideal for gatherings or just a simple treat, this cake never disappoints. A true crowd-pleaser that brings back those comforting homemade vibes every time!
Cake layers looked great and batter tasted amazing. Filling was sweet before I added the powdered sugar, but that’s to be expected. It was a little thinner than I expected, but probably firms up in the fridge. My biggest hang up is the frosting. It was a mess trying to mix the powdered sugar, cocoa and softened butter let the instructions. I had to add the milk to get it to come together and then added the final cup of powdered sugar and the rest of the ingredients. The result is very sweet and tastes pretty good, but is lighter in color than yours (even using dark cocoa) and not at all shiny. If I made this again I might try a different frosting or at least whipping the butter and gradually adding the other ingredients. Not sure why it looks so much lighter in color and stiffer than the photo.
Update: I spoke too soon! The frosting darkens in color as it sits and after an hour in the fridge and 90 min on the counter, it was darker and more shiny. My husband loved it as is! I found the chocolate frosting to be a little too much, but may just try cutting the sugar next time or using a thinner layer. The cake is excellent and so fun!
I hate to leave a negative review but this cake is borderline inedible. The filling was disgusting. There is so much powdered sugar that’s all you taste and the marshmallow fluff flavor is lost. I opted to top it with a dark chocolate ganache because another four cups of powdered sugar heaped on top didn’t sound appealing. The cake was still sickeningly sweet and my teeth hurt after eating a small piece.
This cake is amazing!! I get so many compliments when I serve it! I’m doing a bake sale event and wondering your thoughts on making cupcakes with the recipe? Any tips?
Making this again for my husbands birthday per his request. I wanted to update my rating to 5 stars. This cake is excellent! Yes, it’s a lot of work, but it’s a labor of love. Yes, it’s crazy sweet (but that should be obvious based on the ingredients). Nobody could stop eating it the first time I made it and we’re all excited to have it again. Make it when you have time and people to share it with! I may cut back the sugar in the frosting a little this time, but you can easily taste as you go and make your own decision there.
Came out great and my friends loved it. What’s the best way to pre-slice for a party? Going to make for superbowl but debating if your cupcakes would be better. Thanks.
Wow! So decadent and a hit with my family. Definitely very small pieces of this one as I’m going to be wired for hours with all the butter and sugar. The cake is so moist and the coffee definitely adds depth as noted.
Next time I won’t skip the parchment paper as my cakes broke trying to get out of my greased 9×9 metal pans.
I do not have the skill or patience to spread the frosting as pictured; mine was very thick. But it tastes great and no complaints from the fam!