Hostess Sheet Cake
Hostess Sheet Cake
Ingredients
For the Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup hot water, or hot coffee for richer flavor
For the Vanilla Marshmallow Cream Filling
- 1/2 cup unsalted butter, 1 stick, softened
- 1 marshmallow fluff, 7 ounce jar
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 3-4 tablespoons milk or heavy cream
For the Chocolate Icing
- 1/2 cup unsalted butter, 1 stick
- 1/2 cup unsweetened cocoa powder
- 1/2 cup milk
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F. Grease and flour a 9x13 inch baking pan.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt.
⏱️ 5 min
- 3
Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes, or until the mixture is well combined and smooth.
⏱️ 5 min
- 4
Carefully and slowly pour in the hot water (or coffee) while continuing to mix on low speed until the batter is smooth and thin. Be careful as the batter will be very liquidy.
⏱️ 3 min
- 5
Pour the cake batter into the prepared 9x13 inch baking pan.
⏱️ 1 min
- 6
Bake for approximately 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
⏱️ 35 min•🌡️ 350
- 7
Let the cake cool completely in the pan on a wire rack. This is crucial for the filling and icing. This will take at least 60 minutes.
⏱️ 60 min
- 8
While the cake cools, prepare the Vanilla Marshmallow Cream Filling. In a large bowl, using an electric mixer, beat the softened unsalted butter until it is light and creamy.
⏱️ 5 min
- 9
Add the entire jar of marshmallow fluff to the creamed butter and beat until fully combined and fluffy.
⏱️ 3 min
- 10
Gradually add the sifted powdered sugar, about 1 cup at a time, beating well after each addition until smooth. The mixture will be very thick.
⏱️ 5 min
- 11
Beat in the vanilla extract. Then, add 3 tablespoons of milk or heavy cream and beat on medium-high speed until the filling is light, fluffy, and spreadable. If the filling is too thick, add the remaining tablespoon of milk, one teaspoon at a time, until the desired consistency is reached.
⏱️ 5 min
- 12
Once the chocolate cake is completely cooled, use a small round cookie cutter (about 1-inch in diameter) or a small knife to cut out shallow circles on the top of the cake, making sure not to cut all the way through to the bottom. Carefully scoop out a small portion of cake from the center of each circle to create a cavity.
⏱️ 10 min
- 13
Transfer the marshmallow cream filling to a piping bag (or use a spoon). Pipe or spoon the filling into each cavity until it's slightly mounded.
⏱️ 5 min
- 14
Gently press the removed cake portions back on top of the filling, or simply smooth the surface if you removed them entirely.
⏱️ 2 min
- 15
Prepare the Chocolate Icing. In a medium saucepan, melt the unsalted butter over medium heat.
⏱️ 3 min
- 16
Whisk in the unsweetened cocoa powder and milk until the mixture is smooth. Bring this mixture to a gentle boil, then immediately remove it from the heat.
⏱️ 5 min
- 17
Gradually whisk in the sifted powdered sugar and vanilla extract until the icing is smooth and free of lumps. The icing should be pourable but thick enough to coat the cake.
⏱️ 5 min
- 18
While the icing is still warm, carefully pour it over the filled and cooled chocolate cake. Spread it evenly using an offset spatula or the back of a spoon, ensuring it covers the entire top surface.
⏱️ 3 min
- 19
Allow the chocolate icing to set at room temperature for at least 30 minutes, or until firm to the touch, before slicing and serving.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Hostess Sheet Cake
For the Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup hot water, or hot coffee for richer flavor
For the Vanilla Marshmallow Cream Filling
- 1/2 cup unsalted butter, 1 stick, softened
- 1 marshmallow fluff, 7 ounce jar
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 3-4 tablespoons milk or heavy cream
For the Chocolate Icing
- 1/2 cup unsalted butter, 1 stick
- 1/2 cup unsweetened cocoa powder
- 1/2 cup milk
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F. Grease and flour a 9x13 inch baking pan.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt.
⏱️ 5 min - 3
Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes, or until the mixture is well combined and smooth.
⏱️ 5 min - 4
Carefully and slowly pour in the hot water (or coffee) while continuing to mix on low speed until the batter is smooth and thin. Be careful as the batter will be very liquidy.
⏱️ 3 min - 5
Pour the cake batter into the prepared 9x13 inch baking pan.
⏱️ 1 min - 6
Bake for approximately 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
⏱️ 35 min•🌡️ 350 - 7
Let the cake cool completely in the pan on a wire rack. This is crucial for the filling and icing. This will take at least 60 minutes.
⏱️ 60 min - 8
While the cake cools, prepare the Vanilla Marshmallow Cream Filling. In a large bowl, using an electric mixer, beat the softened unsalted butter until it is light and creamy.
⏱️ 5 min - 9
Add the entire jar of marshmallow fluff to the creamed butter and beat until fully combined and fluffy.
⏱️ 3 min - 10
Gradually add the sifted powdered sugar, about 1 cup at a time, beating well after each addition until smooth. The mixture will be very thick.
⏱️ 5 min - 11
Beat in the vanilla extract. Then, add 3 tablespoons of milk or heavy cream and beat on medium-high speed until the filling is light, fluffy, and spreadable. If the filling is too thick, add the remaining tablespoon of milk, one teaspoon at a time, until the desired consistency is reached.
⏱️ 5 min - 12
Once the chocolate cake is completely cooled, use a small round cookie cutter (about 1-inch in diameter) or a small knife to cut out shallow circles on the top of the cake, making sure not to cut all the way through to the bottom. Carefully scoop out a small portion of cake from the center of each circle to create a cavity.
⏱️ 10 min - 13
Transfer the marshmallow cream filling to a piping bag (or use a spoon). Pipe or spoon the filling into each cavity until it's slightly mounded.
⏱️ 5 min - 14
Gently press the removed cake portions back on top of the filling, or simply smooth the surface if you removed them entirely.
⏱️ 2 min - 15
Prepare the Chocolate Icing. In a medium saucepan, melt the unsalted butter over medium heat.
⏱️ 3 min - 16
Whisk in the unsweetened cocoa powder and milk until the mixture is smooth. Bring this mixture to a gentle boil, then immediately remove it from the heat.
⏱️ 5 min - 17
Gradually whisk in the sifted powdered sugar and vanilla extract until the icing is smooth and free of lumps. The icing should be pourable but thick enough to coat the cake.
⏱️ 5 min - 18
While the icing is still warm, carefully pour it over the filled and cooled chocolate cake. Spread it evenly using an offset spatula or the back of a spoon, ensuring it covers the entire top surface.
⏱️ 3 min - 19
Allow the chocolate icing to set at room temperature for at least 30 minutes, or until firm to the touch, before slicing and serving.
⏱️ 30 min