Hostess Sheet Cake
Hostess Sheet Cake
Ingredients
For the Chocolate Cake
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1/2 cup hot water
- 2 large eggs
- 1 teaspoon vanilla extract
For the Vanilla Marshmallow Cream Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable shortening
- 4 cups powdered sugar
- 1/4 teaspoon cream of tartar
- 1 tablespoon vanilla extract
- 1/2 cup milk
For the Chocolate Ganache Icing
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon corn syrup
- 1 tablespoon 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 dry ingredients for the chocolate cake: all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt.
⏱️ 5 min
- 3
Add the wet ingredients to the dry mixture: melted unsalted butter, buttermilk, vegetable oil, hot water, large eggs, and vanilla extract. Mix until the batter is just combined and smooth; avoid overmixing.
⏱️ 5 min
- 4
Pour the prepared cake batter into the greased and floured 9x13 inch baking pan.
⏱️ 2 min
- 5
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
⏱️ 30 min•🌡️ 350
- 6
Allow the cake to cool completely before proceeding. This will take approximately 60 minutes.
⏱️ 60 min
- 7
While the cake cools, prepare the vanilla marshmallow cream filling. In a large bowl, beat together the softened unsalted butter and vegetable shortening using an electric mixer until the mixture is light and fluffy.
⏱️ 5 min
- 8
Gradually add the powdered sugar, cream of tartar, and vanilla extract to the butter mixture, continuing to beat.
⏱️ 5 min
- 9
Slowly pour in the milk while continuing to beat until the marshmallow cream filling is smooth and fluffy.
⏱️ 3 min
- 10
Once the chocolate cake is completely cool, use an offset spatula or a knife to carefully remove the top layer of the cake, creating a "well" in the center.
⏱️ 5 min
- 11
Spread the vanilla marshmallow cream filling evenly into the created well of the cake.
⏱️ 3 min
- 12
Carefully place the removed top cake layer back on top of the filling.
⏱️ 2 min
- 13
Prepare the chocolate ganache icing. In a microwave-safe bowl, combine the semi-sweet chocolate chips, heavy cream, and corn syrup.
⏱️ 2 min
- 14
Microwave the mixture in 30-second intervals, stirring thoroughly after each interval, until the chocolate is fully melted and the ganache is smooth.
⏱️ 3 min
- 15
Stir in the vanilla extract until well combined.
⏱️ 1 min
- 16
Pour the warm chocolate ganache evenly over the assembled cake, ensuring it covers both the top and sides. Allow the ganache to set before slicing and serving.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Hostess Sheet Cake
For the Chocolate Cake
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1/2 cup hot water
- 2 large eggs
- 1 teaspoon vanilla extract
For the Vanilla Marshmallow Cream Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable shortening
- 4 cups powdered sugar
- 1/4 teaspoon cream of tartar
- 1 tablespoon vanilla extract
- 1/2 cup milk
For the Chocolate Ganache Icing
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon corn syrup
- 1 tablespoon 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 dry ingredients for the chocolate cake: all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt.
⏱️ 5 min - 3
Add the wet ingredients to the dry mixture: melted unsalted butter, buttermilk, vegetable oil, hot water, large eggs, and vanilla extract. Mix until the batter is just combined and smooth; avoid overmixing.
⏱️ 5 min - 4
Pour the prepared cake batter into the greased and floured 9x13 inch baking pan.
⏱️ 2 min - 5
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
⏱️ 30 min•🌡️ 350 - 6
Allow the cake to cool completely before proceeding. This will take approximately 60 minutes.
⏱️ 60 min - 7
While the cake cools, prepare the vanilla marshmallow cream filling. In a large bowl, beat together the softened unsalted butter and vegetable shortening using an electric mixer until the mixture is light and fluffy.
⏱️ 5 min - 8
Gradually add the powdered sugar, cream of tartar, and vanilla extract to the butter mixture, continuing to beat.
⏱️ 5 min - 9
Slowly pour in the milk while continuing to beat until the marshmallow cream filling is smooth and fluffy.
⏱️ 3 min - 10
Once the chocolate cake is completely cool, use an offset spatula or a knife to carefully remove the top layer of the cake, creating a "well" in the center.
⏱️ 5 min - 11
Spread the vanilla marshmallow cream filling evenly into the created well of the cake.
⏱️ 3 min - 12
Carefully place the removed top cake layer back on top of the filling.
⏱️ 2 min - 13
Prepare the chocolate ganache icing. In a microwave-safe bowl, combine the semi-sweet chocolate chips, heavy cream, and corn syrup.
⏱️ 2 min - 14
Microwave the mixture in 30-second intervals, stirring thoroughly after each interval, until the chocolate is fully melted and the ganache is smooth.
⏱️ 3 min - 15
Stir in the vanilla extract until well combined.
⏱️ 1 min - 16
Pour the warm chocolate ganache evenly over the assembled cake, ensuring it covers both the top and sides. Allow the ganache to set before slicing and serving.
⏱️ 4 min