Hostess Cake
Hostess Cake is a charming dessert that captures the spirit of childhood nostalgia in every bite. This delightful confection features layers of moist chocolate cake, luscious marshmallow cream, and a glossy chocolate ganache, making it a true showstopper at any gathering. Whether youâre reminiscing about snacks from your childhood or just indulging a sweet tooth, Hostess Cake brings an irresistible combination of flavors and textures that delight both young and old.
My journey with this treat started long ago when I spotted a pack of Hostess Cakes at a friendâs birthday party. The soft chocolate, the sweet marshmallow, and the rich chocolate coating created a sensation that lingered on my taste buds. The good news? Making your own version at home is not only easier than you might think, but it also allows you to customize flavors and ensure quality ingredients. Gather your loved ones, because this recipe is bound to turn any ordinary day into an occasion for celebration!
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: This dessert can be made in about an hour with just a few easy steps.
- Irresistible Flavor: Experience the rich chocolate cake paired with fluffy marshmallow cream for a match made in heaven.
- Eye-Catching Appeal: With its layers and glossy ganache, this cake is as beautiful as it is delicious.
- Flexible Serving: Perfect for parties, snack time, or whenever a craving strikes.
- Diet-Friendly Options: Adaptable for gluten-free or dairy-free diets with some easy substitutions.
Ingredients You’ll Need
- 1 cup plus 1 tbsp (150g) all-purpose flour: This forms the structure of the cake. For gluten-free options, consider a 1:1 gluten-free baking blend.
- â cup (28g) cocoa powder: Rich Dutch cocoa enhances the chocolate flavor. Use high-quality cocoa for the best results.
- ½ teaspoon baking powder: This gives the cake a lift, making it light and fluffy.
- ½ teaspoon baking soda: It activates with the acidity of the cocoa, contributing to the cake’s texture.
- ž cup (150g) granulated sugar: Sweetens the cake and balances the chocolateâs bitterness.
- Âź teaspoon salt: Enhances flavor and balances sweetness.
- 1 large egg: Adds moisture and richness to the cake.
- Âź cup (60ml) oil: Use canola, sunflower, or vegetable oil for moisture. Olive oil can work as well but may alter the flavor slightly.
- â cup (80ml) whole milk: Contributes to the cake’s moistness; non-dairy milk options can be used.
- 1 teaspoon (5ml) pure vanilla extract: Brightens the flavors; opt for pure over imitation for best taste.
- ½ cup (120ml) hot coffee: Intensifies the chocolate flavor. You can substitute with hot water if preferred.
- 5 oz (142g) marshmallows: This forms the filling. Mini or regular marshmallows work perfectly.
- 3 tablespoons (42g) unsalted butter: Adds richness to the marshmallow filling.
- 1 cup (273ml) 35% heavy whipping cream: Essential for whipping; it creates those fluffy layers!
- 5 oz (142g) semisweet dark chocolate: The key ingredient for a delicious ganache. Look for couverture chocolate chips for a smooth finish.
- â cup plus 1 tbsp (95ml) cold heavy cream: For creating the ganache topping.
- 1 teaspoon (7ml) honey or corn syrup: Adds gloss and sweetness to ganache; you can skip it if desired.
How to Make Hostess Cake
- Prep the Oven and Pan: Preheat your oven to 325°F. Line an 8×8-inch metal baking pan with parchment paper, leaving a 2-inch overhang on each side for easy removal. If desired, secure the edges with ž-inch binder clips.
- Mix the Dry Ingredients: In a medium bowl, sift together 1 cup plus 1 tbsp all-purpose flour, â cup cocoa powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ž cup granulated sugar, and Âź teaspoon salt. Whisk to combine thoroughly.
- Combine Wet and Dry Ingredients: Make a well in the center of the dry ingredients and add Âź cup oil, 1 large beaten egg, â cup milk, and 1 teaspoon vanilla extract. Whisk until blended, then slowly incorporate ½ cup hot coffee until smooth; the batter will be thin.
- Bake the Cake: Spread the batter evenly in your prepared pan using an offset spatula. Bake for 20-25 minutes or until a skewer inserted in the center comes out clean. Transfer to a wire rack and cool completely in the pan.
- Prepare the Marshmallow Cream: In a large heat-safe bowl, place 5 oz of marshmallows. Pour 3 tablespoons melted unsalted butter over the marshmallows. Microwave for 2-3 minutes on medium, stirring every 30 seconds. Once melted and smooth, let cool for 5-10 minutes.
- Whip the Cream: In a mixing bowl, whip 1 cup heavy cream with an electric mixer until it holds stiff peaks. Stir ½ cup whipped cream into the cooled marshmallow mix to loosen it, then gently fold in the remaining whipped cream.
- Layer the Cake: Using a serrated knife, slice the cooled chocolate cake in half horizontally to create two layers. Spread the marshmallow cream evenly over the bottom layer. Place the second layer of cake on top and refrigerate while making the ganache.
- Make the Ganache: Place 5 oz chopped semisweet dark chocolate in a heatproof bowl. Heat â cup plus 1 tbsp of heavy cream and 1 teaspoon honey or corn syrup until gently boiling. Pour this hot cream over the chocolate and let it sit for 2 minutes. Whisk until the mixture is smooth and glossy.
- Top the Cake: Remove the layered cake from the fridge and pour the ganache over the top, letting it drizzle down the sides. Work quickly, as the ganache will set fast over the chilled cake.
- Finishing Touches: Once the ganache has set, fill a piping bag with the reserved marshmallow cream. Pipe decorative loops across the cake in three rows. Slice, serve, and enjoy!
Storing & Reheating
Store your Hostess Cake at room temperature for up to 2 days under a cake dome or in an airtight container. If you need to keep it longer, refrigerate it for up to a week. For freezing, wrap individual slices solidly in plastic wrap and store in an airtight container for up to 3 months. When ready to enjoy, let it thaw at room temperature or pop it in the microwave for a quick warm-up. Remember, the texture may change slightly after freezing, but a minute in the oven can refresh its delightful taste.
Chef’s Helpful Tips
- Avoid overmixing the batter; gently combine ingredients until just mixed for a tender texture.
- Make sure your marshmallow mixture cools before adding whipped cream, or it will deflate.
- Use a serrated knife to cut the cake for even layers without tearing.
- Chill your mixing bowl and beaters when whipping cream for best results.
- If the ganache seems too thick, add a splash more cream to reach your desired consistency.
- This cake can be made in advanceâjust await the final ganache topping until the day of serving.
Hostess Cake is not just a treat; itâs an experience to savor and share. With its rich layers, smooth ganache, and fluffy filling, it embodies the joy of baking at home. Donât be afraid to try variations or add personal touchesâperhaps a hint of espresso in the ganache or a sprinkle of sea salt on top. The beauty of baking lies in creativity, and this recipe welcomes experimentation. Enjoy this delightful twist on a classic, and let each bite remind you that some sweets are meant to be enjoyed with friends and family.
Recipe FAQs
Can I make this cake ahead of time?
How do I prevent the cake from sticking to the pan?
Can I freeze this cake?
What can I use instead of marshmallows in the filling?
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Hostess Cake
Treat yourself to this Hostess Cake with irresistible chocolate flavor and marshmallow cream filling. Itâs easy to make and a hit with everyone!
- Prep Time 30 minutes
- Cook Time 25 minutes
- Yield 9 servings 1x
Ingredients
- 1 cup plus 1 tbsp (150g) all-purpose flour
- â cup (28g) cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ž cup (150g) granulated sugar
- Âź teaspoon salt
- 1 large egg
- Âź cup (60ml) oil
- â cup (80ml) whole milk
- 1 teaspoon (5ml) pure vanilla extract
- ½ cup (120ml) hot coffee
- 5 oz (142g) marshmallows
- 3 tablespoon (42g) unsalted butter
- 1 cup (273ml) 35% heavy whipping cream
- 5 oz (142g) semisweet dark chocolate
- â cup plus 1 tbsp (95ml) 35% heavy whipping cream, cold from the fridge
- 1 teaspoon (7ml) honey or corn syrup
Instructions
- Preheat oven to 325°F and line an 8×8-inch baking pan with parchment paper, allowing a 2-inch overhang.
- Sift the flour, cocoa powder, baking powder, and baking soda into a bowl. Add sugar and salt, whisk together.
- Make a well in the dry ingredients and add oil, egg, milk, and vanilla. Whisk until combined. Slowly add hot coffee and mix until smooth.
- Pour batter into the prepared pan and bake for 20-25 minutes until a skewer comes out clean. Cool completely in the pan.
- To create the filling, melt butter with marshmallows in the microwave, stirring until smooth. Let cool to room temperature.
- Whip cold cream until stiff peaks form. Mix half into the cooled marshmallow until loosened, then fold in the rest gently.
- Slice the cooled cake in half horizontally. Spread marshmallow cream over the bottom layer and place the second layer on top. Chill in the fridge.
- For ganache, heat cream with honey, pour it over chopped chocolate, and whisk until smooth. Pour over the cake, letting it drizzle down the sides.
- Using the reserved marshmallow cream, pipe loops across the top of the cake. Slice to serve.
Notes
Ensure the marshmallow mixture is cool before adding whipped cream to avoid melting.
Use an offset spatula to spread the marshmallow cream evenly for a smooth finish.
The ganache sets quickly, so work fast when pouring it over the cake.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.