Description
This Hostess Sheet Cake is a rich and decadent dessert featuring a moist Devil’s Food cake layered with a fluffy marshmallow filling, topped with a smooth dark chocolate ganache and delicate vanilla icing swirls. Perfect for any celebration or special treat.
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 your oven to 350 degrees Fahrenheit. Line a 12×18 sheet pan with parchment paper, leaving an overhang on the sides for easy removal, then spray the parchment with nonstick cooking spray.
- Mix Cake Batter: In a large bowl, combine the Devil’s Food cake mix, 3 large eggs, ½ cup whole milk, ½ cup coffee, and ½ cup vegetable oil. Mix thoroughly using a hand mixer for the best results.
- Bake Cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven 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 let it cool in the pan for about 1 hour. Once cooled, slice the cake horizontally into two equal halves approximately 12×9 inches each.
- Prepare Marshmallow Filling: In a medium bowl, combine 2½ cups powdered sugar, 13 ounces marshmallow creme, 6 tablespoons room temperature salted butter, 4 tablespoons heavy cream, and ½ tablespoon clear vanilla extract. Mix until smooth and no lumps remain. If the filling is too runny, gradually add more powdered sugar until it thickens enough to spread without running.
- Assemble Cake with Filling: Place one cake half, top down, on a smaller parchment-lined sheet pan. Spread the marshmallow filling evenly over the top, reaching the edges. Carefully place the other cake half on top, right side up, aligning it with the bottom half. Remove any excess filling from the sides with a butter knife.
- Make Ganache: Heat 5 ounces of heavy cream in a microwave-safe cup on high for 2 minutes and 30 seconds, stirring every 15 seconds to avoid boiling. Pour the heated cream over 5 ounces of dark chocolate chips in a medium bowl. Stir until smooth and shiny, then let it rest for 5 minutes until slightly thickened but still pourable.
- Apply Ganache: Pour about half of the ganache over the center of the cake and spread it evenly to the edges. Add the remaining ganache to fully cover the top. Let the ganache set for 1 hour at room temperature.
- Prepare Vanilla Icing: In a small bowl, mix 1 cup powdered sugar, 1 teaspoon clear vanilla extract, and 1½ tablespoons whole milk until smooth.
- Decorate with Icing Swirls: Mark the cake into 4 rows vertically and 3 rows horizontally (total 12 slices). Place the icing in a piping bag and cut a small tip. Pipe continuous looping lines down the center of each row to create delicate icing swirls.
- Serve: Slice the cake along the marked lines into 12 pieces. Serve and enjoy your rich and delicious Hostess Sheet Cake!
Notes
- Using coffee instead of water in the cake batter enhances the chocolate flavor.
- If you don’t have coffee, you can substitute with hot water or milk.
- Make sure the ganache cream does not boil to prevent separation.
- For easier slicing and decorating, chilling the cake before icing is recommended.
- Use a hand mixer for mixing cake batter and marshmallow filling to achieve a smooth texture.
- Adjust powdered sugar in the filling to get the perfect spreading consistency.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 80 mg
