Hostess Sheet Cake Recipe

Hey friend, if you’ve ever found yourself craving a rich, chocolaty dessert that’s reminiscent of those classic bakery treats but made right in your own kitchen, this Hostess Sheet Cake Recipe is going to become your new go-to. It’s that perfect blend of moist devil’s food cake layered with a luscious marshmallow filling, all topped with a silky ganache and delicate vanilla icing swirls. Honestly, I love making this whenever I want to impress guests without stressing in the kitchen.

What I really adore about this Hostess Sheet Cake Recipe is how it manages to feel both retro and modern at the same time. It’s an ideal dessert for birthdays, potlucks, or anytime you want that magical combination of fluffy cake and creamy marshmallow to brighten your day. Plus, the recipe uses some handy shortcuts like boxed cake mix, but trust me, the final result tastes anything but “boxed.” You’re going to enjoy how effortlessly impressive this cake turns out.

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Ingredients & Why They Work

Before you dive in, let’s talk ingredients—the magic behind this Hostess Sheet Cake Recipe lies in combining simple pantry staples with a few special touches to create that nostalgic but fresh flavor profile. Choosing quality ingredients makes a big difference here.

• Devil’s Food Cake Mix: Using a good-quality mix ensures consistently moist and chocolatey cake every time.
• Whole Milk: Adds richness and tenderness to the cake crumb.
• Coffee: Enhances the chocolate flavor without tasting like coffee.
• Vegetable Oil: Keeps the cake moist and soft, much better than butter for this type of cake.
• Large Eggs: Provide structure and help the cake rise nicely.
• Powdered Sugar: Gives the filling and icing that perfect sweet, smooth texture.
• Marshmallow Creme: The star of the filling, it adds that classic fluffy, gooey texture you want.
• Salted Butter: Richness and a slight saltiness balance the sweetness.
• Heavy Cream: Used both in the filling and ganache, it makes both ultra creamy and decadent.
• Clear Vanilla Extract: Adds pure vanilla flavor without clouding the colors of your icing.
• Dark Chocolate Chips: For a ganache that’s rich, shiny, and smooth—go for at least 60% cacao for the right bitterness.

Tweak to Your Taste

One of the best parts about this Hostess Sheet Cake Recipe is how customizable it is. I’ve played around with it enough to confidently say, make it your own—whether you want to change the filling flavor or try different toppings, it’s flexible.

• Variation: I sometimes swap out the dark chocolate ganache for a milk chocolate version when I want something a little sweeter, and it’s just as dreamy.
• Dietary Modifications: You can make this gluten-free by using a gluten-free devil’s food mix and watch for marshmallow creme ingredients if you have allergies.
• Seasonal Twists: Adding a pinch of cinnamon or cayenne in the filling gives it a delightful warming kick for fall or winter gatherings.

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

Step 1: Prepare and Bake the Cake

First things first, preheat your oven to 350°F and line a 12×18-inch sheet pan with parchment paper, leaving an overhang on the sides so you can lift the cake out easily later. I like to spray the parchment with nonstick spray to make sure the cake releases perfectly without sticking. Whisk together the cake mix, eggs, whole milk, coffee, and vegetable oil until smooth with a hand mixer—this usually takes just a minute or two. Pour your batter evenly into the pan, smoothing the top, and bake for 13 minutes. Don’t overbake! Check with a toothpick; it should come out clean but the cake should stay soft and moist. Let it cool completely, about an hour in the pan.

Step 2: Slice and Prepare the Marshmallow Filling

Once cooled, carefully cut the cake width-wise so you end up with two thinner sheets about 12×9 inches each. I like using a serrated knife to avoid crumb damage. Place one half upside down on a smaller parchment-lined sheet pan. In a bowl, mix the filling ingredients—powdered sugar, butter, marshmallow creme, heavy cream, and vanilla extract—until smooth and thick. If your filling seems a little runny, add extra powdered sugar in small amounts; you want it spreadable but not dripping. Spread this marshmallow layer evenly over the cake bottom.

Step 3: Assemble the Cake Layers

Gently place the second cake layer on top of the filling with the top side facing up. Make sure the edges line up well. If your marshmallow filling tries to squeeze out the sides, a butter knife can help you push it back in so the layers stay neat. This stacking is what gives the cake those signature layers we all crave.

Step 4: Make and Pour the Ganache

Heat the heavy cream in the microwave in short bursts, stirring every 15 seconds to avoid overheating or boiling. When it’s hot but still smooth, pour it over your dark chocolate chips sitting in a bowl. Stir gently until you have a glossy, smooth ganache. Let it rest for a few minutes so it thickens slightly but remains pourable. Spread half the ganache evenly over the cake, then add more until the top is fully covered and shiny. Pop the cake in the fridge for about an hour to let the ganache set.

Step 5: Pipe the Vanilla Icing Swirls

Mix your powdered sugar, vanilla, and milk until smooth to make the icing. One of my little tricks is to mark where I’ll cut the cake—about 4 rows across and 3 down—so piping the swirls follows a neat grid. Fill a piping bag with a small hole cut at the tip, and pipe continuous looping lines across the top of the cake. It’s this charming detail that gives the cake its classic Hostess vibe. Once decorated, slice into 12 generous pieces and get ready to wow whoever you’re serving.

How to Serve Hostess Sheet Cake Recipe

Garnishes

I usually keep garnishes simple with this cake because it’s already visually stunning and deliciously rich. A light dusting of cocoa powder around the edges or a sprinkle of chocolate shavings adds an elegant touch without overpowering the flavors. Sometimes I even add a few fresh raspberries on the side to contrast the chocolate’s richness.

Side Dishes

This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla bean ice cream for an extra indulgent experience. For a lighter balance, fresh fruit like sliced strawberries or a simple berry salad gives great freshness alongside the sweet, dense cake.

Creative Ways to Present

For parties, I like to serve the cake on a beautiful wooden board or vintage platter with a cake slicer nearby for easy serving. If you want to dress it up, adding edible gold leaf on a few ganache sections elevates it to wow-worthy status. I once made mini versions in muffin tins for a cupcake-styled presentation—same flavors, just bite-sized fun!

Make Ahead and Storage

Storing Leftovers

After enjoying your slices, wrap the remaining cake tightly in plastic wrap and store it in the fridge to keep the ganache firm and the filling fresh. I’ve found it stays delicious for up to 3 days, making it perfect for make-ahead occasions or if you just want leftovers to enjoy.

Freezing

This Hostess Sheet Cake Recipe actually freezes well! Wrap the whole assembled cake tightly in plastic wrap and then in foil to guard against freezer burn. When you want to enjoy it, thaw it overnight in the fridge, and it’ll taste almost as fresh as day one.

Reheating

I usually don’t heat up this cake because it’s best served cool to keep the ganache and filling set. But if you want to soften it a little before serving, let slices sit at room temperature for about 20 minutes and they’ll become perfectly tender without melting the icing or ganache.

FAQs

Final Thoughts

This Hostess Sheet Cake Recipe holds a special place in my heart because it combines simplicity with that nostalgic charm we all love from classic bakery treats. Whether you’re making it for a casual gathering or a special celebration, it delivers smiles and whispered “wow”s every time. Trust me, once you try this, you’ll see how easy it is to create something that tastes so much more special than the effort it takes. Give it a whirl—you won’t regret it!

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