Hostess Cake

Hostess Cake is a delightful treat that captures the essence of childhood nostalgia while delivering a rich, indulgent experience that every dessert lover will adore. Imagine sinking your teeth into soft, chocolatey cake layers filled with fluffy marshmallow cream, all topped with a luscious chocolate ganache. It’s an electrifying combination of flavors and textures that makes this dessert stand out in any gathering. From birthdays to cozy family nights, Hostess Cake will surely become your go-to dessert for impressing friends and family.

I first discovered this sweet gem during a baking adventure with my grandmother, who always knew how to create magic in the kitchen. The smell of chocolate wafting through the house was intoxicating, and once I had a taste, I was head over heels! There’s something beautifully satisfying about making your own version of a classic store-bought treat, and I can promise you, this homemade Hostess Cake will redefine your dessert expectations. Trust me; you’re going to want to make it!

How to Make Hostess Cake

1. Preheat the Oven and Prepare the Pan: Set your oven to 325°F. Line an 8×8-inch square metal baking pan with parchment paper, leaving a 2-inch overhang for easy removal later. If you’d like, use binder clips to secure the parchment down.
2. Combine the Dry Ingredients: In a medium bowl, sift together 1 cup plus 1 tbsp (150g) all-purpose flour, ⅓ cup (28g) cocoa powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ¾ cup (150g) granulated sugar, and ¼ teaspoon salt. Whisk them together till well blended.
3. Mix Wet Ingredients: Make a well in the center of the dry ingredients and pour in ¼ cup (60ml) oil, 1 large beaten egg, ⅓ cup (80ml) whole milk, and 1 teaspoon (5ml) pure vanilla extract. Gradually stir to combine; it will look a bit dry at this point.
4. Incorporate Hot Coffee: Add ½ cup (120ml) hot coffee to the mixture and whisk until smooth; the batter will be quite thin.
5. Bake the Cake: Spread the batter evenly into the prepared pan with a spatula. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool entirely in the pan on a wire rack. If necessary, trim the top to create an even surface.
6. Prepare the Marshmallow Cream Filling: Place 5 oz (142g) marshmallows in a large heat-safe mixing bowl. Drizzle 3 tablespoons (42g) unsalted butter over them. Heat in the microwave for 2-3 minutes (stirring every 30 seconds) until the marshmallows in the bowl puff up. Once melted, mix until smooth, then cool for about 5-10 minutes.
7. Whip the Cream: While it cools, whip 1 cup (273ml) of cold heavy whipping cream into stiff peaks using an electric mixer. Gently fold about ½ cup of the whipped cream into the cooled marshmallow mixture. Then, gradually fold in the remaining whipped cream in three additions to maintain fluffiness. Chill in the fridge for about 15 minutes.
8. Layer the Cake: Once cooled, slice the cake horizontally in half to create two layers. Reserve about 3 tablespoons of your marshmallow cream filling, then spread the rest evenly over the bottom layer. Place the other layer on top and refrigerate while you prepare the ganache.
9. Make the Ganache: In a heatproof bowl, add 5 oz (142g) finely chopped semisweet dark chocolate. In a saucepan or microwave, bring ⅓ cup plus 1 tbsp (95ml) heavy cream and 1 teaspoon (7ml) honey or corn syrup just to boil, then pour it over the chocolate and cover the bowl. Let it sit for 2 minutes before whisking gently until smooth and shiny.
10. Finish the Cake: Remove the cake from the fridge and pour the ganache over the top. Use a spatula to spread it, allowing some to drip down the sides. Work quickly, as the ganache sets fast. Once set, fill a piping bag or zip-top bag with the reserved marshmallow cream and pipe decorative loops across the top of the cake. Slice, serve, and enjoy!

Storing & Reheating

To store your Hostess Cake, cover it with plastic wrap and leave it at room temperature for up to 2 days. For longer preservation, refrigerate it for up to a week in an airtight container. If you decide to freeze it, wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag. The cake can be frozen for up to 3 months. To refresh the cake, let it thaw in the fridge overnight, then enjoy it cold or give each slice a quick 10-second microwave reheat for a warm treat.

The beauty of this Hostess Cake lies not only in its delicious layers but also in its ability to connect us to joyful moments spent in the kitchen or at gatherings. As you dive into this delightful creation, savor each layer and flavor, allow yourself some flexibility in the kitchen, and make it your own! Bring out your inner baker and recreate this masterpiece—each bite is sure to bring a smile to your face.

Recipe FAQs

Hostess Cake

Recipe Author: Naomi

This Hostess Cake features a deliciously soft chocolate base layered with fluffy marshmallow cream, topped with a rich ganache. Perfect for gatherings or a sweet treat at home!

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• Prep Time 30 minutes
• Cook Time 25 minutes
• Yield 9 servings 1x

Ingredients

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• 1 cup plus 1 tbsp (150g) all-purpose flour
• ⅓ cup (28g) cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¾ cup (150g) granulated sugar
• ¼ teaspoon salt
• 1 large egg
• ¼ cup (60ml) oil
• ⅓ cup (80ml) whole milk
• 1 teaspoon (5ml) pure vanilla extract
• ½ cup (120ml) hot coffee
• 5 oz (142g) marshmallows
• 3 tablespoon (42g) unsalted butter
• 1 cup (273ml) 35% heavy whipping cream
• 5 oz (142g) semisweet dark chocolate
• ⅓ cup plus 1 tbsp (95ml) 35% heavy whipping cream, cold from the fridge
• 1 teaspoon (7ml) honey or corn syrup

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Instructions

1. Preheat the oven to 325°F. Line an 8×8-inch square baking pan with parchment paper, leaving a 2-inch overhang.
2. Sift flour, cocoa powder, baking powder, and baking soda into a bowl. Add sugar and salt, and whisk to combine.
3. Create a well in the dry ingredients. Add oil, egg, milk, and vanilla extract, and whisk together until combined. The batter will be thin.
4. Spread the batter in the prepared pan and bake for 20-25 minutes or until a skewer comes out clean. Let cool completely in the pan.
5. For the filling, melt butter with marshmallows in a microwave for 2-3 minutes, stirring until smooth. Let cool slightly.
6. Whip the cold cream until it holds stiff peaks. Mix in half into the marshmallow mixture, then fold in the rest gently.
7. Slice the cooled cake in half and spread marshmallow filling over the bottom layer. Add the top layer and chill.
8. For ganache, heat cream with honey until boiling, then pour over chopped chocolate. Whisk until smooth.
9. Pour ganache over the chilled cake and let it set. Pipe the reserved filling on top in loops. Slice and serve!

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Notes

The cake layers can be made a day in advance and assembled just before serving.
Experiment with different types of chocolate for the ganache topping.
Ensure the marshmallow filling cools to room temperature before mixing in whipped cream for the best texture.

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Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 20g
• Sodium: 200mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 50mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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