If you grew up loving the classic Hostess Cupcakes, then you are going to fall head over heels for this Hostess Sheet Cake. With its fluffy chocolate cake base, sweet marshmallow cream filling, rich ganache frosting, and signature swirls on top, this sheet cake is a larger-than-life version of the beloved childhood treat. It’s perfect for birthday parties, casual gatherings, potlucks, or even just a weekend baking project to bring some extra joy to your kitchen.

This recipe is especially great for anyone who wants the nostalgic taste of Hostess cupcakes without the hassle of individually filling and frosting each one. With the ease of a 9×13 sheet cake, you get all the flavors you love in a simple, sliceable form. Let’s dive into everything you need to make this mouthwatering cake at home!

Ingredients You’ll Need

Chocolate Cake:

1 box (15.25 oz) chocolate cake mix
3 large eggs
1 cup whole milk
1/2 cup vegetable oil
1 teaspoon vanilla extract

Marshmallow Cream Filling:

1 jar (13 oz) marshmallow fluff
1 cup (2 sticks) butter, well softened
3 cups powdered sugar
1/4 cup heavy cream
2 teaspoons vanilla extract
¼ teaspoon kosher salt or sea salt

Chocolate Ganache Frosting:

1 cup heavy cream
1 bag (12 oz) semi-sweet chocolate chips
2 tablespoons butter, well softened
1 teaspoon vanilla extract

Kitchen Equipment Needed

9×13 inch cake pan
Large mixing bowls
Electric mixer (handheld or stand)
Rubber spatula
Offset spatula (for frosting)
Wire cooling rack
Saucepan
Heatproof bowl
Piping bag or Ziploc bag (for the signature swirls)
Whisk
Aluminum foil and plastic wrap

Step-By-Step Instructions

1. Bake the Chocolate Cake

Preheat your oven to 350°F and generously spray a 9×13 pan with cooking spray. In a large bowl, combine the chocolate cake mix, eggs, milk, vegetable oil, and vanilla extract. Beat everything together on medium-high speed for about 2 minutes until fully incorporated. Pour the batter into your prepared pan and bake for 25–35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack.

2. Freeze the Cake for Easy Handling

Once cooled, cover the cake with aluminum foil and place it in the freezer for 30–60 minutes. This step firms up the cake and makes it much easier to cut in half without crumbling.

3. Make the Marshmallow Cream Filling

In another large bowl, beat the marshmallow fluff, softened butter, powdered sugar, heavy cream, vanilla extract, and salt together until smooth, fluffy, and light. Reserve about ½ cup of the filling to use later for piping the decorative swirls on top.

4. Assemble the Cake

Remove the cake from the freezer. Invert it carefully onto a large cutting board. Using a serrated knife, slice the cake horizontally into two equal layers. Place the bottom layer back into the cake pan and evenly spread the marshmallow cream filling over it. Gently lay the top half of the cake over the filling. Cover with plastic wrap or foil and refrigerate for 30 minutes to set.

5. Prepare the Chocolate Ganache Frosting

Warm the heavy cream in a saucepan over medium heat until it steams and bubbles appear around the edges. Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let it sit undisturbed for 3 minutes, then whisk until smooth and glossy. Stir in the softened butter, vanilla extract, and a pinch of salt. Let the ganache cool at room temperature for about 15 minutes until it thickens to a spreadable consistency.

6. Frost and Decorate

Take the cake out of the fridge. Spread the ganache over the top using an offset spatula. Transfer the reserved marshmallow cream to a piping bag fitted with a thin round tip (or use a Ziploc bag with a small corner cut off) and pipe loops across the top, mimicking the classic Hostess cupcake design.

7. Slice and Enjoy!

Slice into generous squares and serve!

Tips and Tricks for the Perfect Hostess Sheet Cake

Don’t skip freezing the cake: This makes cutting the cake much easier and prevents it from falling apart when slicing.
Use room temperature ingredients: Especially the butter for the marshmallow cream filling to get that perfect, fluffy texture.
High-quality chocolate matters: Using good quality semi-sweet chocolate chips will give you a silkier, richer ganache.
Customize your swirls: If you’re not confident with piping loops, simple lines or zigzags will still look charming!

Recipe Swaps and Variations

Different Cake Mix: Try swapping the chocolate cake mix for a devil’s food cake or even a chocolate fudge mix for an extra rich flavor.
Flavor Boosts: Add a tablespoon of espresso powder to the cake batter to deepen the chocolate flavor.
Filling Fun: Mix a handful of mini chocolate chips into the marshmallow filling for a crunchy surprise.
Ganache Variations: Add a splash of liqueur (like Baileys or Kahlúa) to the ganache for a grown-up twist.

How to Store Hostess Sheet Cake

Room Temperature: You can leave the cake covered at room temperature for up to 2 days.
Refrigerator: Store covered in the fridge for up to 5 days. Let it sit at room temperature for about 30 minutes before serving for the best texture.
Freezer: For longer storage, freeze slices individually wrapped in plastic wrap and then foil. They’ll stay good for up to 2 months. Thaw in the fridge overnight before serving.

Perfect Food and Drink Pairings

Coffee: A hot cup of black coffee or a cappuccino pairs beautifully with the rich chocolate and sweet marshmallow.
Milk: Classic cold milk (or even a chocolate milk!) brings out the nostalgic flavors.
Berries: Serve slices with a side of fresh strawberries or raspberries for a refreshing contrast.
Whipped Cream: A dollop of freshly whipped cream can elevate this dessert into an extra indulgent treat.

FAQ About Hostess Sheet Cake

Q: Can I make this cake ahead of time?
A: Absolutely! You can bake and assemble the cake a day ahead and frost it the next day. It even tastes better after sitting for a few hours.

Q: Can I use homemade cake instead of box mix?
A: Yes! A basic homemade chocolate cake recipe can easily replace the box mix if you prefer everything from scratch.

Q: Is it necessary to cut the cake in half?
A: To replicate the authentic Hostess experience with the cream center, yes. However, you could also simply frost the top if you prefer an easier method.

Q: Can I use marshmallow creme instead of fluff?
A: Yes, marshmallow creme is very similar and can be used interchangeably with fluff in this recipe.

Final Thoughts

This Hostess Sheet Cake is everything you love about classic snack cakes, only bigger, better, and made with love right in your own kitchen. It’s simple enough for beginner bakers but impressive enough to be the centerpiece of your dessert table. With its decadent chocolate layers, fluffy marshmallow filling, and rich ganache topping, this cake is guaranteed to satisfy your sweet tooth and wow your guests.

If you make this recipe, I’d love for you to share it with your friends and family! Don’t forget to subscribe to the blog for more delicious, easy-to-follow recipes that bring smiles and full bellies. Happy baking!

Hostess Sheet Cake

Hostess Sheet Cake: The Ultimate Nostalgic Dessert