Hostess Cake evokes a sense of nostalgia, especially for those who grew up savoring its soft chocolate layers and creamy filling. The cake’s rich cocoa flavor, combined with sweet marshmallow cream and a glossy ganache, makes it feel indulgent yet comforting. Imagine a slice of this delightful dessert on a cozy afternoon, perhaps enjoyed with a steaming cup of coffee—the perfect treat to satisfy any sweet tooth and elevate any gathering.
I still remember the first time I baked a Hostess Cake in my tiny apartment kitchen. It was a rainy day, and I craved a treat that reminded me of childhood snacks. Little did I know how simple it would be to replicate this beloved dessert. Now, this recipe is a go-to for both special occasions and everyday cravings. Once you try it, you’ll understand why making this cake from scratch is a joy—it tastes better than anything you might find at the store, and it’s so much fun to share with family and friends!
Why You’ll Love This Recipe
- Simple & Quick: With just 30 minutes of prep time, this cake comes together fast, making it perfect for last-minute gatherings.
- Irresistible Flavor: The combination of rich chocolate, fluffy marshmallow cream, and luscious ganache creates a taste explosion in every bite.
- Eye-Catching Appeal: Its glossy finish and decorative piping make it a stunning centerpiece on any dessert table.
- Flexible Serving: Perfect for parties, snacks, or a sweet finish to a family meal.
- Diet-Friendly Options: You can experiment with gluten-free flour or dairy alternatives to suit your dietary needs.
Ingredients You’ll Need
- 1 cup plus 1 tbsp (150g) all-purpose flour: Essential for providing structure; for gluten-free, try a 1:1 gluten-free flour blend.
- ⅓ cup (28g) cocoa powder: Dutch cocoa enhances the chocolate flavor; sweetened cocoa can be used in a pinch.
- ½ teaspoon baking powder: Helps the cake rise; ensure it’s fresh for best results.
- ½ teaspoon baking soda: Works with the acid in the batter for leavening; does not substitute with baking powder.
- ¾ cup (150g) granulated sugar: Sweetens the cake while keeping it moist; brown sugar can add a hint of caramel flavor.
- ¼ teaspoon salt: Balances sweetness; never omit as it enhances flavor.
- 1 large egg: Acts as a binder; substitute with flax egg or applesauce for vegan versions.
- ¼ cup (60ml) oil (canola, olive, sunflower, or vegetable oil): Keeps the cake tender; avoid light oils for better flavor.
- ⅓ cup (80ml) whole milk: Adds richness to the batter; almond or oat milk can be used as alternatives.
- 1 teaspoon (5ml) pure vanilla extract: Boosts flavor; avoid imitation for best results.
- ½ cup (120ml) hot coffee: Enhances chocolate flavor; can use hot water in a pinch.
- 5 oz (142g) marshmallows: The heart of the filling; mini or standard marshmallows both work.
- 3 tablespoons (42g) unsalted butter: Adds richness; margarine is an option, but butter delivers the best taste.
- 1 cup (237ml) 35% heavy whipping cream: For making the marshmallow filling; coconut cream is a non-dairy alternative.
- 5 oz (142g) semisweet dark chocolate: Makes for a rich ganache; consider using good-quality couverture chocolate for a silkier texture.
- ⅓ cup plus 1 tbsp (95ml) 35% heavy whipping cream, cold from the fridge: Used in the ganache; cold cream helps achieve the right consistency.
- 1 teaspoon (7ml) honey or corn syrup: Adds sheen to the ganache; agave syrup can also work.
How to Make Hostess Cake
- Preheat and Prepare: Preheat the oven to 325°F. Line an 8×8-inch square metal baking pan with parchment paper, ensuring there’s a 2-inch overhang on each side for easy removal. Secure the edges with binder clips if you have them—this keeps the parchment in place!
- Mix 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, ½ teaspoon baking soda, ¾ cup (150g) granulated sugar, and ¼ teaspoon salt. Whisk well until evenly combined.
- Make the Batter: Create a well in the center of the dry ingredients. Add ¼ cup (60ml) oil, 1 large egg, ⅓ cup (80ml) whole milk, and 1 teaspoon (5ml) pure vanilla extract. Slowly whisk the mixture until combined; the batter will be dry initially. Then, add ½ cup (120ml) hot coffee and whisk until smooth. It should be thin but creamy.
- Bake the Cake: Spread the batter evenly into your prepared pan using a small offset spatula. Bake for 20-25 minutes until a skewer inserted into the center comes out clean. Once done, transfer the cake to a wire rack to cool completely in the pan. If needed, trim the top to make it level.
- Prepare the Marshmallow Cream: Place 5 oz (142g) marshmallows in a large heat-safe mixing bowl. Pour 3 tablespoons (42g) melted unsalted butter over them. Microwave on medium power for 2-3 minutes, stirring every 30 seconds. The marshmallows will puff up, so watch closely! Once melted, stir vigorously with a spatula until smooth. Allow it to cool for 5-10 minutes until close to room temperature.
- Whip Cream: While the marshmallow mixture cools, pour 1 cup (237ml) cold heavy whipping cream into a mixing bowl. Whip until it holds stiff peaks using an electric mixer. Add about ½ cup of whipped cream into the cooled marshmallow mixture, mixing gently to loosen it up. Switch to a spatula and carefully fold in the remaining whipped cream in three additions. Chill in the fridge for 15 minutes.
- Layer the Cake: Using a serrated knife, slice the cooled chocolate cake horizontally to create two thin layers. Reserve about 3 tablespoons of your marshmallow cream filling, and spread the remaining filling evenly over the bottom layer using an offset spatula. Place the second cake layer on top and refrigerate while you prepare the ganache.
- Make the Ganache: Place 5 oz (142g) chopped semisweet dark chocolate in a heatproof bowl. In a small saucepan or microwave, heat ⅓ cup plus 1 tbsp (95ml) heavy whipping cream with 1 teaspoon honey or corn syrup until just boiling. Pour the hot cream over the chocolate, cover the bowl, and let it sit for 2 minutes. Whisk until smooth and glossy.
- Glaze the Cake: Remove the cake from the fridge and pour the ganache over the top, using a spatula to spread it evenly and let it drip down the sides. Work quickly to ensure the ganache stays pourable.
- Decorate: Once the ganache sets, fill a small piping bag or zip-top bag with the reserved marshmallow cream. Fit the bag with a small round nozzle or snip the tip off, then pipe a decorative pattern on top of the cake.
Storing & Reheating
This Hostess Cake can be stored at room temperature for up to 2 days, but a cool, dry spot is best. For longer storage, keep it in the refrigerator for up to 5 days in an airtight container. If you want to freeze it, wrap slices tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months. When you’re ready to enjoy it, simply let it thaw in the refrigerator or at room temperature. Keep in mind that the texture may change slightly after freezing, but a brief stay at room temperature can help refresh it.
Chef’s Helpful Tips
- Avoid overmixing the batter; it should be combined but not too vigorous to maintain a tender cake.
- Ensure your marshmallow mixture is not too hot when combining with whipped cream, or it will melt and lose its fluffy texture.
- If your ganache looks too thick, you can whisk in a bit more warm cream to get it to the right consistency.
- For a professional finish, let the cake set once decorated; this allows the ganache to harden slightly and creates a beautiful glossy top.
The rich layers of chocolate echo a cozy childhood, and the marshmallow filling offers that delightful sweetness we often crave. Experiment with flavors or add in layers of fruits or nuts as you like. This is a recipe that invites creativity—so have fun with it!
Recipe FAQs
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it at room temperature, wrapped in plastic wrap. Assemble it the following day for the freshest texture, or make the entire cake and refrigerate for up to 5 days.
What can I use if I don’t have heavy cream?
If you don’t have heavy cream on hand, full-fat coconut milk is a fantastic substitute for the whipped cream and ganache. It will add a slight coconut flavor that can be quite delightful!
Why is my marshmallow cream too runny?
This can happen if the marshmallows overheated or didn’t cool down properly before mixing with the whipped cream. Make sure your marshmallow mixture is just warm to the touch before combining.
Can I freeze the Hostess Cake?
Yes, you can freeze the cake for up to 3 months. Just be sure to wrap it well, and allow it to thaw at room temperature before enjoying!
Print
Hostess Cake
Hostess Cake is a delightful dessert featuring rich chocolate flavors complemented by fluffy marshmallow cream. With simple ingredients and easy prep, it’s a must-try for dessert enthusiasts looking for homemade sweetness.
- Total Time: 0 hours
- Yield: 9 servings 1x
Ingredients
- 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 (such as canola, olive, sunflower or vegetable oil)
- ⅓ cup (80ml) whole milk
- 1 teaspoon (5ml) pure vanilla extract
- ½ cup (120ml) hot coffee
- 5 oz (142g) marshmallows (about 3 cups mini marshmallows or 24 large ones*)
- 3 tablespoon (42g) unsalted butter
- 1 cup (237ml) 35% heavy whipping cream
- 5 oz (142g) semisweet dark chocolate*
- ⅓ cup plus 1 tbsp (95ml) 35% heavy whipping cream, cold from the fridge
- 1 teaspoon (7ml) honey or corn syrup
Instructions
- Preheat the oven to 325°F. Line an 8×8-inch square metal baking pan with parchment paper, leaving a 2-inch overhang. Secure with binder clips if desired.
- Sift flour, cocoa powder, baking powder, and baking soda into a medium bowl. Add sugar and salt, whisk to blend evenly.
- Make a well in the dry ingredients, then add oil, beaten egg, milk, and vanilla extract; whisk until combined and slightly dry. Add the hot coffee and whisk until smooth. The batter will be thin.
- Spread batter evenly in the prepared pan and bake for 20-25 minutes until a skewer comes out clean. Transfer to a wire rack to cool completely, then level the cake if needed.
- For the marshmallow cream, place marshmallows in a heat-safe bowl. Pour melted butter over them and microwave for 2-3 minutes, stirring every 30 seconds until smooth and flowing. Let it cool for 5-10 minutes.
- Pour cold cream into a bowl and whip until stiff peaks form. Mix half of the whipped cream into the cooled marshmallow mixture, then gently fold in the remaining whipped cream in three additions. Chill in the fridge for 15 minutes.
- Slice the cooled cake in half horizontally to create two layers. Reserve 3 tablespoons of marshmallow cream, then spread the rest on the bottom layer. Place the second layer on top and refrigerate.
- For the ganache, heat heavy cream with honey in a saucepan until it boils. Pour over chopped chocolate and let it sit for 2 minutes, then whisk until smooth and glossy.
- Pour the ganache over the cake, spreading it to cover the surface and letting it drip down the sides. Work quickly as the ganache sets fast.
- Once the ganache sets, fill a piping bag with the reserved marshmallow cream and pipe designs on top of the cake. Slice and enjoy!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Make sure the marshmallow filling cools slightly to avoid melting the whipped cream when mixing.
Using a serrated knife helps create even layers for the cake.
Chill the finished cake for a firmer texture before serving.
- Prep Time: 30 minutes
- Cook Time: No Data
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 302
- Sugar: 24g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 36mg
