This Hostess Sheet Cake brings all of the nostalgic flavors of the beloved Hostess cupcakes to one easy, shareable sheet cake! Layers of rich, chocolatey devil's food cake are filled with a fluffy, homemade marshmallow cream, leaving you with sweetness and indulgence in every bite. Finished with a silky chocolate ganache and decorated with the iconic Hostess white frosting swirls, this dessert is a true throwback on a classic treat that everyone will love!
Want to Save This Recipe?
Enter your email below & we'll send it to your inbox. Plus get great new recipes from us every week!
If you grew up loving Hostess cupcakes, this cake is the ultimate twist on your childhood favorite treat! Perfect for parties, special celebrations, or when you're craving a simple, nostalgic treat, this Hostess sheet cake brings comforting, sweet flavors to any occasion. Guaranteed to be a hit with kids and adults alike, this cake is sure to have everyone coming back for seconds!
If you love nostalgic, copycat desserts like this one, be sure to check out our Copycat Dairy Queen Ice Cream Cake as well. It's another childhood favorite made right at home, featuring layers of chocolate cake, creamy ice cream, and that iconic crunchy chocolate layer everyone loves.
Together, these two recipes are perfect for birthdays, celebrations, or anytime you're craving a fun, throwback dessert that feels just as special as the originals.
Jump to:
Why You'll Love This Recipe
- Nostalgic dessert: This sheet cake brings the classic flavors of Hostess cupcakes straight to your own kitchen. The rich chocolate cake, creamy marshmallow filling, and signature frosting swirls bring back childhood memories in every bite.
- Crowd-pleaser: Both kids and adults will love this simple, delicious dessert-because who doesn't love Hostess cupcakes?
- Shareable and fun: Unlike cupcakes, this sheet cake can be cut into large or small portions, making it perfect for potlucks, parties, and family gatherings - just like our Sugar Cookie Cake Bars which are another easy, crowd-friendly dessert option.
- Easy shortcut ingredients: Using a Devil's Food boxed cake mix keeps prep simple while still delivering bakery-style results.
- Make-ahead friendly: This cake can be assembled ahead of time and chilled, making entertaining stress-free.
- Homemade twist on a classic: You get all the flavor of the iconic snack cake with a richer, fresher homemade taste.
Ingredients
Gather the ingredients below to make this Hostess cake recipe!
- Devils Food cake mix: Gives the sheet cake it's rich, moist chocolate cake base
- Eggs: Bind the cake ingredient together
- Milk: Makes the cake tender and keep it's moist
- Vegetable oil: Gives the cake a soft texture
- Vanilla: Enhances the sweetness of the chocolate flavor
- Marshmallow fluff: Perfectly fluffy and creamy, like the classic Hostess-style filling but better!
- Butter: Makes the filling rich and helps to keep it stable
- Powdered sugar: Adds sweetness and thickness to the filling
- Heavy cream: Makes the filling super smooth and easier to spread
- Salt: Balances the sweetness of the filling
- Milk chocolate chips: Provide the perfect sweetness and classic chocolate flavor
See recipe card for full information on ingredients and quantities.
Substitutions & Variations
- Dark chocolate ganache: Swap the milk chocolate chips for dark chocolate chips to create a richer, less sweet frosting.
- Homemade cake mix: Use a homemade chocolate cake instead of a boxed mix if preferred.
- Twinkie-inspired cake: Use vanilla or yellow cake mix for a lighter, Twinkie-style version with the same marshmallow filling and chocolate topping.
- Semi-sweet chocolate option: Semi-sweet chocolate chips offer a balance between milk and dark chocolate.
- Chocolate buttercream frosting: Replace the ganache with a classic chocolate buttercream for a softer, more traditional frosting.
- Extra marshmallow layer: Double the marshmallow filling for an even creamier center - especially if you love gooey marshmallow desserts like our Surprise Inside Marshmallow Brownie Bites!
- Cupcake variation: Turn this recipe into filled cupcakes using the same cake, filling, and frosting components.
How to Make Hostess Sheet Cake
Once you've gathered all your ingredients, preheat the oven to 350ºF and lightly spray a 9x13-inch baking dish with non-stick cooking spray; set aside. Then, follow the steps below to make this homemade Hostess cake.
- Step 1: In a large mixing bowl, beat the cake mix, eggs, milk, vegetable oil, and vanilla until smooth.
- Step 2: Transfer batter to your prepared baking dish and bake for 30-35 minutes or until a toothpick comes out clean. Allow cake to cool and then place it in your freezer for 30-60 minutes, allowing it to harden.
- Step 3: In a large bowl, beat the marshmallow fluff, butter, powdered sugar, heavy cream, vanilla, and salt until smooth, then transfer ½ cup of the mixture to a small zip-top bag and set aside.
- Step 4: Remove the cake from the freezer, slice it in half lengthwise, spread the marshmallow filling over the bottom layer, replace the top layer, then cover and refrigerate for 30 minutes.
- Step 5: Place the chocolate chips in a bowl, pour the hot cream over them, and let sit for 3 minutes.
- Step 6: Whisk in the butter and vanilla until smooth, then let the frosting cool and thicken.
- Step 7: Remove cake from refrigerator. Spread frosting evenly over cake.
- Step 8: Snip a small corner off the bag and pipe the loop design onto the cake.
Helpful Tips
- Two-pan method: Bake the cake in two 9x13-inch pans using half the batter in each to avoid cutting the cake in half later. Watch closely, as thinner layers bake faster (about 25 minutes).
- Freeze for easier cutting: Briefly freezing the cake helps it firm up and makes slicing easier-30-60 minutes is the sweet spot.
- Chill for clean slices: Let the assembled cake chill for 1-2 hours before serving for neat, clean cuts.
- Parchment paper tip: Line the pan with these sheets of parchment paper to lift the cake out easily instead of flipping.
- Let ganache thicken slightly: Allow the ganache to cool until spreadable so it doesn't run off the cake.
- Use an offset spatula: An offset spatula makes spreading both the marshmallow filling and ganache much easier.
Recipe FAQs
The easiest way to cut your cake into two even layers is to use a serrated knife or a cake leveler if you have one. You can lightly score the cake where you plan to slice and rotate the cake as you cut to maintain a straight, even slice. You could also use the two pan method I mention in the Helpful Tips section!
Absolutely! You can easily make classic cupcakes with this recipe by pouring the batter into cupcake tins and baking them for 15-18 minutes. Then, fill the cooled cupcakes with marshmallow cream and finish with chocolate frosting and iconic white swirls.
While it may be difficult to get "perfect" swirls, the best way to get uniform, smooth swirls is to use steady, even pressure when frosting. You can even practice on parchment paper first if you'd like.
Gently warm it in short bursts in the microwave, stirring between each, until smooth.
Storage & Freezing Instructions
Storage Instructions
Hostess sheet cake can sit at room temperature for a few hours, but refrigerating it is the best way to keep it fresh, soft, and moist. Store the cake in an airtight container in the refrigerator for 5-7 days. Before serving, let it sit at room temperature for about 15 minutes to soften.
Freezing Instructions
To freeze, chill the cake until firm, then wrap it tightly in plastic wrap followed by a layer of foil. For slices, wrap each piece individually. Freeze for up to 2 months. When ready to serve, thaw overnight in the refrigerator.
More Cake Recipes You'll Love
Looking for other dessert recipes like this? Try these:
Did you try this recipe?
If you decide to try this Hostess Sheet Cake recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how it went in the 💬 comments below! I'd love to hear from you!
Hostess Sheet Cake
Ingredients
For the Cake
- 15.25 ounce box Devils Food cake mix
- 3 eggs
- 1 cup milk
- ½ cup vegetable oil
- 1 teaspoon vanilla
For the Filling
- 7 ounce jar marshmallow fluff
- 1 cup butter (softened)
- 3 cups powdered sugar
- ¼ cup heavy cream
- 2 teaspoons vanilla
- ¼ teaspoon salt
For the Frosting
- 1 cup heavy cream
- 12 ounces milk chocolate chips
- 2 tablespoons butter (softened)
- 1 teaspoon vanilla
Instructions
For the Cake
- Preheat oven to 350ºF.
- Prepare a 9x13-inch baking dish by spraying it with non-stick cooking spray. Set aside.
- In a large mixing bowl, add cake mix, eggs, milk, vegetable oil, and vanilla. Beat well until smooth.
- Transfer batter to your prepared baking dish.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow cake to cool completely. When cake is cool enough, place it in your freezer for 30-60 minutes, allowing it to harden.
For the Filling
- In a large mixing bowl, add marshmallow fluff, butter, powdered sugar, heavy cream, vanilla, and salt. Beat well until smooth.
- Place ½ cup of the marshmallow mixture in a small ziplock baggie and save for later.
For the Frosting
- Place chocolate chips in a small mixing bowl. Set aside.
- Place the heavy whipping cream in a microwave safe cup and heat it for 1 minute.
- Gently pour heated whipping cream over chocolate chips. Allow to sit for 3 minutes.
- Add butter and vanilla. Whisk until smooth.
- Allow frosting to cool for 15 minutes or until it thickens. Placing the frosting in the refrigerator will speed this process up.
Assembling the Cake
- Remove cake from freezer and gently flip it onto a large cutting board or platter.
- Cut the cake in half, lengthwise. Carefully remove the top half and set it aside.
- Spread the marshmallow mixture evenly over top of the bottom layer.
- Carefully place the top layer of cake on top of the marshmallow filling.
- Cover the cake with plastic wrap and refrigerate it for 30 minutes.
- Remove cake from refrigerator.
- Spread frosting evenly over cake.
- Cut a small corner off the ziplock bag with your reserve marshmallow mixture. Carefully pipe the loop design on your cake.
- Serve and enjoy!
Notes
- Two-pan method: Bake the cake in two 9x13-inch pans using half the batter in each to avoid cutting the cake in half later. Watch closely, as thinner layers bake faster (about 25 minutes).
- Freeze for easier cutting: Briefly freezing the cake helps it firm up and makes slicing easier-30-60 minutes is the sweet spot.
- Chill for clean slices: Let the assembled cake chill for 1-2 hours before serving for neat, clean cuts.
- Parchment paper tip: Line the pan with parchment paper to lift the cake out easily instead of flipping.
- Let ganache thicken slightly: Allow the ganache to cool until spreadable so it doesn't run off the cake.
- Use an offset spatula: An offset spatula makes spreading both the marshmallow filling and ganache much easier.
Leave a Reply