Hostess Sheet Cake

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Rich, nostalgic, and ridiculously indulgent — the Hostess Sheet Cake takes everything you loved about the classic snack cake and transforms it into a full-blown dessert masterpiece. With ultra-moist chocolate cake layers, a dreamy vanilla cream filling, and a glossy ganache topping complete with that signature white swirl, this cake is a surefire hit for birthdays, celebrations, or anytime you want to treat yourself.

Each bite delivers a perfect balance of chocolatey depth and sweet creaminess. It’s soft, fudgy, and rich — exactly what you’d expect from a homemade take on the beloved Hostess cupcake, only bigger and better. Whether you’re serving a crowd or stashing leftovers for later, this recipe brings a bakery-level dessert right into your kitchen.

Why You’ll Love This Hostess Sheet Cake

• It captures the nostalgic flavor of a Hostess cupcake but on a grander, shareable scale.
• Simple to make with no piping bags or special molds required.
• The cream filling is fluffy, light, and not overly sweet — the perfect contrast to the rich cake.
• Great for parties, potlucks, or meal prep dessert for the week.

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Preparation Phase & Tools to Use

To nail this Hostess Sheet Cake, you’ll need a few essential kitchen tools:

• Sheet Pan (9×13-inch): This is key to achieving the classic sheet cake shape and even baking.
• Mixing Bowls: Multiple bowls are helpful to keep the dry and wet ingredients separate until combined.
• Electric Mixer: This makes blending the cake batter and whipping the cream filling much easier and faster.
• Offset Spatula: Essential for evenly spreading the cream filling and ganache.
• Piping Bag (optional): To recreate the iconic white swirl on top. A zip-top bag with the corner snipped off works too.

Each tool helps streamline your process and ensures a bakery-worthy finish, especially the mixer for that silky filling and the spatula for smooth layering.

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Preparation Tips

Use room-temperature ingredients to ensure the batter mixes evenly and rises properly. When baking the cake, avoid overmixing — just stir until the ingredients are combined to keep the texture soft and moist. Chill the cake before adding the cream filling to make spreading easier and cleaner. Let the ganache cool slightly before pouring it over the cake, so it sets beautifully instead of soaking into the top. Lastly, refrigerate the assembled cake for at least an hour before slicing for clean layers.

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Ingredients for this Hostess Sheet Cake

For the Chocolate Cake:

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup buttermilk (room temperature)
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot coffee (or hot water for a milder flavor)

For the Cream Filling:

• 1/2 cup unsalted butter (softened)
• 1/2 cup vegetable shortening
• 1 cup powdered sugar
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 3 tablespoons heavy cream (adjust for desired fluffiness)

For the Chocolate Ganache:

• 1 cup semi-sweet chocolate chips (or chopped chocolate)
• 1/2 cup heavy cream

For the White Swirl:

• 1/4 cup powdered sugar
• 1 tablespoon milk
• 1 tablespoon softened butter (optional for thickness)

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Step 1: Prepare the Chocolate Cake

Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch sheet pan with parchment paper. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. In another bowl, mix the eggs, buttermilk, oil, and vanilla until smooth. Gradually combine the wet and dry ingredients, then stir in the hot coffee until the batter is silky and thin.

Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean. Let the cake cool completely in the pan before proceeding.

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Step 2: Make the Cream Filling

In a large mixing bowl, beat the softened butter and shortening until light and fluffy (about 3 minutes). Add powdered sugar, vanilla extract, and salt. Mix until smooth, then drizzle in heavy cream one tablespoon at a time until the filling becomes fluffy and spreadable. Chill for 10 minutes before layering.

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Step 3: Layer the Cake

Once the cake is cooled, slice it horizontally to create two even layers. Carefully lift off the top layer and set aside. Spread the cream filling evenly over the bottom layer using an offset spatula, then gently place the top layer back on. Press lightly to seal.

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Step 4: Prepare and Pour the Ganache

Heat the heavy cream in a small saucepan until just simmering. Pour it over the chocolate chips in a bowl and let it sit for 2 minutes. Stir until completely smooth. Let the ganache cool slightly (about 5 minutes), then pour it over the top of the cake and spread to the edges for an even coat.

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Step 5: Add the Iconic Swirl

Mix the powdered sugar and milk (plus optional butter) to form a thick icing. Transfer to a piping bag or zip-top bag with the corner snipped off. Pipe a series of loops across the top to mimic the classic Hostess look.

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Step 6: Chill and Serve

Refrigerate the cake for at least 1 hour before slicing to allow the filling and ganache to set. Slice into squares using a sharp knife, wiping between cuts for neat layers.

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Notes

For best results, use high-quality cocoa powder and real vanilla extract — they make a noticeable difference in flavor. The coffee in the cake batter deepens the chocolate flavor without making it taste like coffee, but hot water works just as well if you prefer. Chill each component (cake, filling, ganache) before layering to keep things neat and firm.

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Watch Out for These Mistakes While Cooking

• Overmixing the batter: This can make the cake dense and tough. Mix until just combined.
• Skipping the cooling phase: If the cake is warm when you add the filling, it will melt and ooze.
• Pouring hot ganache on the cake: Let it cool a few minutes first or it may soak into the cake instead of setting cleanly on top.
• Too much cream in the filling: Adding more than needed can make it too runny to hold between layers.

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Storage Instructions

Store the Hostess Sheet Cake covered in the refrigerator for up to 5 days. The flavors develop even more after the first day, making it a great make-ahead dessert. If you’d like to freeze it, wrap individual slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.

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Estimated Nutrition

Per serving (based on 12 servings):

• Calories: 510
• Fat: 30g
• Saturated Fat: 14g
• Cholesterol: 60mg
• Sodium: 310mg
• Carbohydrates: 58g
• Sugar: 42g
• Fiber: 3g
• Protein: 5g

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Frequently Asked Questions

Can I use a different size pan?

Yes, but keep in mind that a different pan will alter the baking time and thickness of the layers.

What can I use instead of buttermilk?

You can mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5–10 minutes.

Can I skip the coffee in the cake?

Absolutely. Hot water can be substituted, though coffee enhances the chocolate flavor.

How do I slice the cake cleanly?

Chill the cake first and use a sharp knife. Wipe the blade between each cut.

Can I make this cake in advance?

Yes! It actually tastes better the next day once all the flavors settle and layers firm up.

Can I make this dairy-free?

You can use dairy-free milk and butter substitutes, but results may vary slightly in taste and texture.

Is the cream filling overly sweet?

Not at all. It’s balanced to contrast the rich chocolate cake and ganache.

What’s the best way to store leftovers?

In an airtight container in the fridge. It keeps beautifully for several days.

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Conclusion

The Hostess Sheet Cake is the ultimate upgrade to your favorite childhood treat. With layers of soft, moist chocolate cake, a creamy filling, and a glossy ganache topping, it’s the perfect dessert to bring a nostalgic smile to anyone’s face. Whether you’re baking for a special occasion or just indulging your sweet tooth, this cake delivers bakery-style results with simple, pantry-friendly ingredients. Don’t be surprised if it becomes a requested regular in your dessert lineup.

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