Hostess Cake
Table of Contents
Hostess Cake
There’s something undeniably enchanting about a Hostess Cake—those soft, rich layers, filled with sweet marshmallow cream, and topped with glossy chocolate ganache. Imagine sinking your teeth into the velvety texture, the chocolate melted in your mouth, and the marshmallow adding a delightful surprise. This isn’t just another dessert; it’s a little piece of nostalgic joy for those who grew up savoring every bite of store-bought treats. It’s perfect for any occasion, whether you’re celebrating a birthday or simply indulging in an afternoon snack.
I remember the first time I laid eyes on a homemade version of this classic treat. My friend had brought it to a potluck, and the moment I took a bite, I could hardly believe it wasn’t from a package. The homemade touch transformed it into something even more special. The beauty of making a Hostess Cake from scratch is that you control the ingredients, allowing for fresher flavors and textures. Want to impress your friends at the next gathering? Trust me, they’ll be lining up for another piece of this decadent delight!
Why You’ll Love This Recipe
- Simple & Quick: With just 30 minutes of prep time, you’ll have a showstopper dessert ready to impress!
- Irresistible Flavor: Rich chocolate paired with fluffy marshmallow cream will have your taste buds dancing.
- Eye-Catching Appeal: The glossy ganache and artistic piping make this cake as fun to look at as it is to eat.
- Flexible Serving: Perfect for parties, lunchboxes, or even a late-night snack—who needs a reason to indulge?
- Diet-Friendly Options: Substitute with gluten-free flour or dairy-free alternatives for a crowd-pleasing treat.
Ingredients You’ll Need
- 1 cup plus 1 tbsp (150g) all-purpose flour: This forms the base, creating that soft texture. You can substitute with cake flour for a lighter feel.
- ⅓ cup (28g) cocoa powder: For a rich chocolate flavor, I recommend using Dutch cocoa; it gives a deeper taste.
- ½ teaspoon baking powder: Helps the cake rise for a light and airy texture.
- ½ teaspoon baking soda: This adds an extra lift and works with the cocoa to enhance the flavor.
- ¾ cup (150g) granulated sugar: Sweetens the cake; you can also try brown sugar for a hint of caramel flavor.
- ¼ teaspoon salt: Balances the sweetness for a well-rounded flavor.
- 1 large egg: This binds the ingredients together and adds moisture.
- ¼ cup (60ml) oil (such as canola, olive, sunflower, or vegetable oil): Keeps the cake moist and tender; olive oil gives an interesting depth.
- ⅓ cup (80ml) whole milk: Adds creaminess. Feel free to substitute with non-dairy milk if needed.
- 1 teaspoon (5ml) pure vanilla extract: Enhances the cake’s flavor profile.
- ½ cup (120ml) hot coffee: Don’t skip this! It intensifies the chocolate flavor without making the cake taste like coffee.
- 5 oz (142g) marshmallows: Provides the iconic fluffy filling; mini marshmallows are easier to melt.
- 3 tablespoons (42g) unsalted butter: Adds richness to the marshmallow filling.
- 1 cup (273ml) 35% heavy whipping cream: The backbone of the ganache and filling; try to use heavy cream for best results.
- 5 oz (142g) semisweet dark chocolate: For that luxurious ganache; couverture chocolate offers excellent melting properties.
- ⅓ cup plus 1 tbsp (95ml) cold 35% heavy whipping cream: For the ganache, starting with chilled cream helps in achieving that glossy finish.
- 1 teaspoon (7ml) honey or corn syrup: Adds shine to the ganache and helps prevent crystallization.
How to Make Hostess Cake
Preheat and Prepare the Pan: Start by preheating 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. Secure the parchment down with binder clips if desired; it really helps keep everything in place.
Make the Cake Batter: In a medium bowl, sift together 1 cup plus 1 tbsp of all-purpose flour, ⅓ cup of cocoa powder, ½ teaspoon of baking powder, and ½ teaspoon of baking soda. Add in ¾ cup of granulated sugar and ¼ teaspoon of salt, whisking to blend everything evenly.
Combine Wet Ingredients: Create a well in the center of the dry ingredients, and add in ¼ cup of oil, 1 large beaten egg, ⅓ cup of milk, and 1 teaspoon of vanilla extract. Gently whisk until combined; it might look a bit dry. Then, slowly mix in ½ cup of hot coffee, whisking until the batter is smooth and thin.
Bake the Cake: Pour the batter into the prepared pan, spreading it evenly with a small offset spatula. Bake for 20-25 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack. Once cool, you may trim the top to level it, but I find this usually bakes nice and flat.
Make the Marshmallow Cream Filling: Place 5 oz of marshmallows into a large heat-safe bowl. Melt 3 tablespoons of unsalted butter and pour it over the marshmallows. Microwave for 2-3 minutes on medium power, stirring every 30 seconds. Be sure not to overheat; you want the marshmallows fluffy, not burnt. Stir until it becomes smooth and let it cool for about 5-10 minutes.
Whip the Cream: While the marshmallow mixture cools, pour 1 cup of heavy whipping cream into a mixing bowl and whip it until stiff peaks form using an electric hand mixer. Add about ½ cup to the cooled marshmallow mixture to loosen it, then gently fold in the remaining whipped cream in three additions to maintain that fluffy texture. Chill it in the fridge for 15 minutes.
Assemble the Cake: Once the cake is cool, carefully slice it horizontally into two even layers using a serrated knife. Reserve 3 tablespoons of marshmallow cream for decoration, then spread the remaining cream evenly over the bottom layer with an offset spatula. Place the other cake layer on top, and refrigerate while you make the ganache.
Prepare the Ganache Icing: Chop the 5 oz of semisweet dark chocolate and place it in a heatproof bowl. Heat the ⅓ cup plus 1 tablespoon of heavy cream with 1 teaspoon of honey until it gently boils. Pour the hot cream over the chocolate, cover, and let it stand for 2 minutes. Gently whisk until the ganache is smooth and glossy.
Finish the Cake: Remove the layered cake from the fridge and pour the ganache over the top. Gently spread it to cover the surface and let it drip down the sides a bit—you want those drips for presentation! Work quickly because the ganache sets fast.
Decorate the Top: Once the ganache has set, fill a small piping bag or a zip-top bag with the reserved marshmallow cream. Fit the bag with a small round nozzle or cut off the tip, and pipe loops across the top in three rows, mimicking the iconic Hostess design. Slice, serve, and enjoy!
Storing & Reheating
To keep your Hostess Cake fresh, store it at room temperature for up to 2 days. For longer storage, cover it tightly and refrigerate for up to a week. You can also freeze it for up to 3 months—just be sure to wrap it well in plastic wrap and then foil to prevent freezer burn. When you’re ready to enjoy it again, simply let it thaw in the fridge overnight. Reheating isn’t necessary, but a quick 10-second burst in the microwave can refresh the texture.
Chef’s Helpful Tips
- Avoiding Cake Mishaps: Make sure your baking powder and baking soda are fresh for the best rise. Old leavening agents can make your cake dense.
- Room Temperature Ingredients: Using ingredients like eggs and milk at room temperature helps create a smoother batter.
- Timing is Key: Don’t overwhip the cream; this can lead to a buttery texture—stiff peaks are what you’re after!
- Ganache Tips: For a shinier finish, the cream should be piping hot when poured over the chocolate. Also, let it sit before whisking for that glossy look.
- Experiment: Feel free to add flavors like peppermint extract to the marshmallow filling for a twist on the classic.
Indulging in a homemade Hostess Cake brings comfort and nostalgia while being a delicious treat that friends and family will adore. Don’t hesitate to experiment with different flavors or decorations; your creativity is the limit. There’s nothing quite like enjoying this delectable cake with those you love, sharing moments that invite laughter and satisfaction.
Recipe FAQs
Can I make this cake ahead of time?
How do I know when the cake is done?
What if I don’t have heavy cream for the ganache?
Can I use a different type of cake flour?
⭐ If you make my Hostess Cake recipe, Awesome! I would love to hear from you. Please give it a star rating and review below! 👇
Hostess Cake
Enjoy the deliciously moist Hostess Cake, made with easy-to-find ingredients like cocoa, marshmallows, and whipped cream. Perfect for celebrations or a sweet treat any day!
- Prep Time 30 minutes
- Cook Time No Data
- Yield 9 servings 1x
Ingredients
- 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 (such as canola, olive, sunflower or vegetable oil)
- ⅓ cup (80ml) whole milk
- 1 teaspoon (5ml) pure vanilla extract
- ½ cup (120ml) hot coffee
- 5 oz (142g) marshmallows (about 3 cups mini marshmallows or 24 large ones*)
- 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
Instructions
- Preheat the oven to 325°F. Line an 8×8-inch square metal baking pan with parchment paper, leaving a 2-inch overhang. Use binder clips to secure if desired.
- In a medium bowl, combine flour, cocoa powder, baking powder, and baking soda. Add sugar and salt, whisking to blend.
- Create a well in the center, and pour in oil, egg, milk, and vanilla. Whisk until mixed, then add hot coffee and whisk until smooth.
- Spread the batter evenly in the prepared pan and bake for 20-25 minutes or until a skewer comes out clean. Let it cool in the pan.
- For the filling, place marshmallows in a heat-safe bowl. Pour melted butter over them and heat in the microwave, stirring occasionally until smooth. Allow to cool slightly.
- Whip cold cream until stiff peaks form. Fold half into the marshmallow mixture, then fold in the remaining cream gently. Chill for 15 minutes.
- Slice the cooled cake in half horizontally. Spread most of the marshmallow cream on the bottom layer, and place the top layer on. Refrigerate while preparing ganache.
- For the ganache, heat cream with honey until boiling. Pour over chopped chocolate, let sit, then whisk until smooth.
- Pour ganache over the cake, spreading to cover completely. Use reserved marshmallow cream to pipe decorative swirls on top. Slice and serve.
Notes
Ensure the marshmallow filling is cooled to avoid melting the whipped cream.
For best results, use high-quality cocoa powder and chocolate for rich flavor.
Store any leftovers in an airtight container in the fridge for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 22g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
