Hostess Cake

You know that sweet, nostalgic feeling when you take a bite of something that reminds you of childhood? Hostess Cake does just that! This deliciously soft chocolate cake, filled with a fluffy marshmallow cream and topped with a luscious ganache, is like a warm hug for your taste buds. Perfect for satisfying that afternoon craving or as a dessert at your next gathering, it’s a homemade twist on a classic favorite that many of us grew up with. Trust me, once you whip this up, you’ll find yourself making it again and again.

But don’t worry; making your own Hostess Cake isn’t as daunting as it may sound! With a few simple ingredients and straightforward steps, you can enjoy this delightful dessert right from your kitchen. The rich chocolate flavor combined with the creamy filling creates a harmonious balance that is simply irresistible. I can’t wait for you to try it out!

How to Make Hostess Cake

1. Preheat the Oven: 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 on each side for easy removal. Use binder clips to secure the parchment if desired.

2. Prepare 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, and ½ teaspoon baking soda. Add in ¾ cup (150g) granulated sugar and ¼ teaspoon salt, whisking to combine well.

3. Mix the Wet Ingredients: Make a well in the center of the dry ingredients and add in ¼ cup (60ml) oil, 1 large beaten egg, ⅓ cup (80ml) whole milk, and 1 teaspoon (5ml) pure vanilla extract.

4. Combine the Batter: Slowly whisk the mixture until combined. It may look a bit dry at this point—don’t worry! Gradually add in ½ cup (120ml) hot coffee and whisk until the batter is smooth, though thin.

5. Bake the Cake: Pour the batter evenly into your prepared pan, using a small offset spatula. Bake for 20-25 minutes, or until a skewer inserted into the center comes out clean. Allow it to cool completely in the pan on a wire rack.

6. Trim if Necessary: If the top of the cake isn’t even, use a serrated knife to trim it once cooled—this helps with layering.

7. Make Marshmallow Filling: In a large heat-safe mixing bowl, add 5 oz (142g) of marshmallows. Pour 3 tablespoons (42g) of melted unsalted butter over the marshmallows. Microwave on medium power for about 2-3 minutes, stirring every 30 seconds, until puffed and gooey. Stir vigorously until smooth, then let it cool for about 5-10 minutes until close to room temperature.

8. Whip the Cream: While the marshmallow mixture cools, pour 1 cup (273ml) of cold heavy whipping cream into a mixing bowl. Use an electric hand mixer to whip until stiff peaks form. Add about ½ cup of this whipped cream into the cooled marshmallow mixture, mix well to loosen it up, then gently fold in the remaining whipped cream in three separate additions.

9. Layer the Cake: Cut the cooled chocolate cake horizontally in half to create two layers. Reserve 3 tablespoons of the marshmallow cream filling, spreading the rest evenly on the bottom cake layer. Place the second cake layer on top and refrigerate while making the ganache.

10. Prepare the Ganache: Place 5 oz (142g) of chopped semisweet dark chocolate in a heatproof bowl. In a small saucepan, heat ⅓ cup plus 1 tablespoon (95ml) of cream with 1 teaspoon of honey or corn syrup until gentle boiling. Pour the hot cream over the chopped chocolate, cover, and let it sit for 2 minutes. Whisk gently until you achieve a smooth, glossy ganache.

11. Top the Cake: Remove the cake from the refrigerator and pour the ganache over the top, spreading it across the surface. Let it drip down the sides a little.

12. Decorate: Once the ganache has set, scoop the reserved marshmallow cream into a piping bag and pipe three rows of loops across the cake.

Now, slice up that luscious creation and dig in! Enjoy every bit of that chocolatey, marshmallowy goodness.

Storing & Reheating

For the freshest taste, store leftover Hostess Cake in an airtight container at room temperature for up to 2 days. Refrigeration is fine, too; just make sure it’s in a container to avoid drying out, where it can last up to a week. If you want to keep it longer, slice the cake and freeze it in a freezer-safe container for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge. Just note that while the flavor will be just as delightful, the texture may slightly change, so refresh it by warming slightly in the microwave before serving.

Hostess Cake is a delicious throwback that keeps your heart (and taste buds) happy. This recipe combines comfort and flavor in a way that few desserts can. So, don’t hesitate—get baking and let the indulgent flavors brighten your day! Each bite will be a reminder of those sweet moments, inviting you to create new memories.

Recipe FAQs

Can I use different types of chocolate?

Absolutely! While semisweet chocolate is commonly used for ganache, dark chocolate or milk chocolate can also be substituted according to your taste preference. Just adjust the sugar slightly if needed, since milk chocolate is sweeter.

Is there a way to make this cake gluten-free?

Yes, you can replace the all-purpose flour with a 1:1 gluten-free flour blend. Many blends already contain xanthan gum, which will help with the texture. Just be sure to check the packaging!

How do I keep the marshmallow filling from getting too runny?

Make sure your marshmallow mixture is cooled sufficiently before folding in the whipped cream. If the filling still seems too runny, refrigerating it for a bit longer can help it set up better before adding it to the cake.

Can I make this cake in advance?

Certainly! You can prepare the cake layers and filling a day ahead. Just avoid adding the ganache until you’re ready to serve for the best presentation. Store the layers in an airtight container in the fridge.

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📖 Recipe Card

Hostess Cake

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• Author: Peter
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Yield: 9 servings 1x
• Category: Cakes
• Method: Baking
• Cuisine: American

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Description

This Hostess Cake features a delightful combination of chocolate and marshmallows, layered with light whipped cream. It’s quick to prepare and perfect for any occasion, appealing to both kids and adults with its homemade charm.

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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
• 1 teaspoon (7ml) honey or corn syrup

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Instructions

1. Preheat your oven to 325°F and line an 8×8-inch baking pan with parchment paper, leaving some overhang to assist with removal later.
2. In a medium bowl, sift together the flour, cocoa powder, baking powder, and baking soda. Incorporate sugar and salt, whisking well.
3. Create a well in the dry mixture and add the oil, egg, milk, and vanilla. Whisk until just combined, then add the hot coffee and mix until smooth.
4. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a skewer inserted into the center comes out clean. Allow to cool completely in the pan, then level the cake top if necessary.
5. For the marshmallow cream filling, melt the butter over the marshmallows in the microwave, stirring every 30 seconds for 2-3 minutes. Stir until smooth and let it cool to near room temperature.
6. Whip cold cream in a bowl until stiff peaks form, then mix in half of it with the cooled marshmallow mixture. Fold in the remaining whipped cream and chill for 15 minutes.
7. Slice the cooled cake in half horizontally to create two layers. Reserve some marshmallow filling and spread the rest on the bottom layer. Stack the second layer on top and refrigerate.
8. To prepare the ganache, heat the cream with honey until boiling, then pour it over the chopped chocolate. Let sit for 2 minutes and whisk until smooth and glossy.
9. Remove the cake from the fridge and pour the ganache over the top, allowing it to drip down the sides. Work quickly as it will set soon after.
10. Finally, fill a piping bag with the reserved marshmallow cream and pipe decorative loops on top of the cake. Slice and enjoy!

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Notes

For an extra flavor boost, you can add a pinch of espresso powder to the batter or ganache.
Ensure the marshmallow filling is cool before mixing with whipped cream to maintain fluffiness.
Store leftovers in the fridge to keep the ganache from melting.

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Nutrition

• Serving Size: 1 slice
• Calories: 315
• Sugar: 20g
• Sodium: 150mg
• Fat: 19g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 30mg

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