If you’re looking to capture the nostalgic flavor of your favorite snack cake in a generous party-ready dessert, this Hostess Sheet Cake is calling your name. Moist chocolate cake meets a fluffy marshmallow cream filling and rich ganache topping, all in one pan. It’s everything you love about the classic treat, but reimagined for a crowd.

The beauty of this sheet cake is how it layers texture and flavor in every bite. The chocolate base is tender and rich without being too dense, while the filling mimics that signature Hostess fluffiness with a touch of vanilla. Top it all off with a glossy, pourable chocolate ganache and you’ve got yourself a show-stopping dessert that travels well and disappears quickly.

Why You’ll Love This Hostess Sheet Cake

This dessert brings back every sweet memory of those shiny little foil wrappers and the surprise of a creamy center. But instead of peeling back packaging, you’re slicing into a homemade masterpiece that’s infinitely more flavorful. It’s simple to bake, requires no layers or fancy tools, and feeds a whole party.

It’s also versatile: dress it up with sprinkles or mini chocolate chips for birthdays, or leave it classic for that unmistakable Hostess look. Plus, you can make it ahead of time, and it still tastes freshly made days later.

What Makes the Hostess Sheet Cake So Good?

The secret is in the trio of textures. A rich, cocoa-laced cake lays the foundation, acting as the perfect base for the fluffy vanilla filling. That signature filling is whipped until it’s cloud-like, but stable enough to slice cleanly. Then comes the ganache: smooth, glossy, and deeply chocolatey, it locks in the moisture while adding a bakery-style finish.

Ingredients for the Hostess Sheet Cake

To bring this retro-inspired cake to life, we use pantry staples with a few key ingredients to replicate that Hostess magic. Each one plays an important role in getting the flavor and texture just right.

All-purpose flour gives the cake its structure while keeping it soft enough to melt in your mouth.

Unsweetened cocoa powder delivers that deep chocolate flavor reminiscent of Hostess cupcakes.

Granulated sugar keeps the cake moist and sweet without overpowering the chocolate.

Baking soda and baking powder help the cake rise evenly for a light, tender crumb.

Buttermilk adds a slight tang and incredible moisture, making every bite richer.

Eggs bind the batter and give it structure while keeping things fluffy.

Vegetable oil ensures a soft crumb and a cake that stays moist even days later.

Vanilla extract appears in both cake and filling for that warm, classic taste.

Marshmallow fluff is the key to mimicking the Hostess cream filling.

Butter gives richness to the filling and ganache while helping create that silky texture.

Powdered sugar sweetens and thickens the filling to the perfect spreadable consistency.

Heavy cream is what makes the ganache glossy and decadent.

Semi-sweet chocolate chips create a ganache that’s sweet but still intensely chocolatey.

How To Make the Hostess Sheet Cake

Step 1: Bake the Cake

Start by preheating your oven to 350°F and greasing a 9×13 inch baking pan. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and a pinch of salt. In a separate bowl, combine buttermilk, eggs, oil, and vanilla extract. Pour the wet ingredients into the dry and mix until just combined. Pour into the prepared pan and bake for about 28-32 minutes, or until a toothpick comes out clean. Let it cool completely.

Step 2: Make the Cream Filling

While the cake cools, beat softened butter until creamy. Add marshmallow fluff, powdered sugar, and vanilla. Beat until the mixture becomes light and fluffy. Once the cake is cooled, spread the cream filling evenly over the surface and refrigerate to set.

Step 3: Top with Ganache

To make the ganache, heat heavy cream in a saucepan just until it simmers. Pour over the chocolate chips and let sit for a minute before stirring smooth. Once slightly cooled but still pourable, pour the ganache over the cream layer and spread it gently to the edges. Chill until set.

Step 4: Serve

Let the cake sit at room temperature for about 10 minutes before slicing. Clean slices and creamy layers make each piece picture-perfect.

How to Serve and Store the Hostess Sheet Cake

This sheet cake makes 12 to 15 generous slices, depending on how you cut it. Perfect for birthdays, family gatherings, or dessert potlucks. To serve, use a sharp knife wiped clean between each cut to maintain those beautiful layers.

Store the cake covered in the refrigerator for up to 5 days. You can also freeze individual slices by wrapping them in plastic wrap and storing them in an airtight container. Just thaw in the fridge overnight before enjoying.

What to Serve With Hostess Sheet Cake?

Coffee or Espresso

The richness of the cake pairs beautifully with the boldness of coffee, making it a satisfying dessert choice.

Fresh Berries

Add a side of raspberries or strawberries to cut through the sweetness and give a fresh contrast.

Whipped Cream

If you’re feeling extra indulgent, a dollop of whipped cream adds another layer of lightness.

Vanilla Ice Cream

Chocolate and vanilla always get along. A scoop of vanilla ice cream alongside this cake is a match made in heaven.

Salted Pretzels

For a salty-sweet combo, serve it with a handful of crunchy pretzels.

Chocolate-Dipped Fruit

Elegant and fun, this adds variety and continues the chocolate theme.

Milk

Sometimes classic is best. A tall glass of milk brings it all back to that Hostess snack cake moment.

Want More Chocolate Cake Ideas?

If this Hostess Sheet Cake hits the spot, you’ll probably love these chocolate-filled recipes too:

Ooey Gooey Butter Cake when you want rich, melt-in-your-mouth indulgence.
Decadent Pistachio Cream Cake for nutty layers with luscious filling.
Peanut Butter Smores Sandwich Cookies that hit all the sweet campfire notes.
Carrot Pound Cake with Vanilla Glaze if you want something just as moist but a little more spiced.

Save This Recipe For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

Let me know in the comments how yours turned out! Did you pipe extra filling or maybe add sprinkles on top? Did it bring back memories of the classic Hostess cupcake?

I always enjoy hearing your creative twists. And if you have questions, drop them below – I’m here to help.

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