Hostess-Style Chocolate Snack Cakes
Hostess-Style Chocolate Snack Cakes
Ingredients
For the Chocolate Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup boiling water
For the Creamy White Filling
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
For the Chocolate Ganache Coating
- 1 1/2 cups semi-sweet chocolate chips
- 3/4 cup heavy cream
- 1 tablespoon light corn syrup
- 1/2 teaspoon vanilla extract
For the White Squiggle Icing
- 1/2 cup powdered sugar
- 1 tablespoon milk, or more, as needed
- 1/4 teaspoon vanilla extract
Instructions
- 1
Preheat 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.
⏱️ 3 min
- 3
Add the milk, vegetable oil, large eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes, scraping down the sides of the bowl as needed.
⏱️ 5 min
- 4
Carefully stir in the boiling water until just combined. The batter will be thin.
⏱️ 2 min
- 5
Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350
- 6
Let the cake cool completely in the pan on a wire rack. This is crucial before frosting.
⏱️ 60 min
- 7
While the cake cools, prepare the creamy white filling. In a medium bowl, beat the softened unsalted butter with an electric mixer until creamy. Gradually add the powdered sugar, heavy cream, vanilla extract, and salt, beating until light and fluffy.
⏱️ 10 min
- 8
Once the cake is completely cool, spread the creamy white filling evenly over the top surface of the chocolate cake. Chill the cake in the refrigerator for at least 30 minutes to set the filling.
⏱️ 35 min
- 9
Prepare the chocolate ganache coating. In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream. Microwave in 30-second intervals, stirring after each, until the chocolate is melted and smooth. Stir in the light corn syrup and vanilla extract.
⏱️ 5 min
- 10
Let the ganache cool slightly at room temperature until it thickens to a pourable but not runny consistency (about 15-20 minutes).
⏱️ 20 min
- 11
Pour the chocolate ganache over the chilled cake, spreading it evenly with an offset spatula to cover the top and allow it to cascade down the sides. Use a serrated scraper along the sides to create a textured, ridged pattern if desired.
⏱️ 5 min
- 12
Return the cake to the refrigerator to chill for at least 30 minutes, allowing the ganache to set.
⏱️ 30 min
- 13
Prepare the white squiggle icing. In a small bowl, whisk together the powdered sugar, 1 tablespoon of milk, and vanilla extract until smooth. Add more milk a few drops at a time if needed to reach a thin, piping consistency.
⏱️ 3 min
- 14
Transfer the white squiggle icing to a piping bag fitted with a small round tip, or a small Ziploc bag with a tiny corner snipped off.
⏱️ 1 min
- 15
Pipe parallel lines of white frosting across the top of the chocolate-covered cake in a distinct squiggly pattern, mimicking the iconic Hostess design.
⏱️ 3 min
- 16
Cut the large cake into uniform rectangular or square portions to serve.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Hostess-Style Chocolate Snack Cakes
For the Chocolate Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup boiling water
For the Creamy White Filling
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
For the Chocolate Ganache Coating
- 1 1/2 cups semi-sweet chocolate chips
- 3/4 cup heavy cream
- 1 tablespoon light corn syrup
- 1/2 teaspoon vanilla extract
For the White Squiggle Icing
- 1/2 cup powdered sugar
- 1 tablespoon milk, or more, as needed
- 1/4 teaspoon vanilla extract
Instructions
- 1
Preheat 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.
⏱️ 3 min - 3
Add the milk, vegetable oil, large eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes, scraping down the sides of the bowl as needed.
⏱️ 5 min - 4
Carefully stir in the boiling water until just combined. The batter will be thin.
⏱️ 2 min - 5
Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350 - 6
Let the cake cool completely in the pan on a wire rack. This is crucial before frosting.
⏱️ 60 min - 7
While the cake cools, prepare the creamy white filling. In a medium bowl, beat the softened unsalted butter with an electric mixer until creamy. Gradually add the powdered sugar, heavy cream, vanilla extract, and salt, beating until light and fluffy.
⏱️ 10 min - 8
Once the cake is completely cool, spread the creamy white filling evenly over the top surface of the chocolate cake. Chill the cake in the refrigerator for at least 30 minutes to set the filling.
⏱️ 35 min - 9
Prepare the chocolate ganache coating. In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream. Microwave in 30-second intervals, stirring after each, until the chocolate is melted and smooth. Stir in the light corn syrup and vanilla extract.
⏱️ 5 min - 10
Let the ganache cool slightly at room temperature until it thickens to a pourable but not runny consistency (about 15-20 minutes).
⏱️ 20 min - 11
Pour the chocolate ganache over the chilled cake, spreading it evenly with an offset spatula to cover the top and allow it to cascade down the sides. Use a serrated scraper along the sides to create a textured, ridged pattern if desired.
⏱️ 5 min - 12
Return the cake to the refrigerator to chill for at least 30 minutes, allowing the ganache to set.
⏱️ 30 min - 13
Prepare the white squiggle icing. In a small bowl, whisk together the powdered sugar, 1 tablespoon of milk, and vanilla extract until smooth. Add more milk a few drops at a time if needed to reach a thin, piping consistency.
⏱️ 3 min - 14
Transfer the white squiggle icing to a piping bag fitted with a small round tip, or a small Ziploc bag with a tiny corner snipped off.
⏱️ 1 min - 15
Pipe parallel lines of white frosting across the top of the chocolate-covered cake in a distinct squiggly pattern, mimicking the iconic Hostess design.
⏱️ 3 min - 16
Cut the large cake into uniform rectangular or square portions to serve.
⏱️ 3 min