EASY Homemade Hostess Cake (with VIDEO)

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Get ready to re-live your childhood with this nostalgic cake that is better-tasting version of those iconic packaged Hostess cupcakes in cake form. This homemade Hostess Cake is so much fun to make and even more fun to eat with fluffy marshmallow cream filling sandwiched between rich, moist chocolate cake layers. It is complete with chocolate icing and those signature marshmallow icing loops on top! This is certainly an elevated version with so much chocolate flavor and pure chocolate ganache instead of that plastic-y icing. Your kids will have so much fun making it and it is very easy to serve. You also don't need marshmallow fluff to make the filling because I make this quick version using whole marshmallows and whipped cream. You are going to love it!

WHY THIS RECIPE WORKS

Simple ingredients - this cake is very easy to make. Although there are 3 components, they are all very simple and the cake batter is a one-bowl recipe.
Pure chocolate flavor - if you love chocolate, then this cake will be a true pleasure. The ganache icing is rich and smooth.
Moist chocolate cake - this simple recipe produces a very moist rich chocolate cake that bakes evenly with a flat top so it is easy to slice into two even layers.
Smooth chocolate icing - I use a quick chocolate ganache to cover the cake it is so silky and fudgy.
Homemade marshmallow cream - marshmallow fluff isn't available everywhere, so I make this easy version. You just need 3 simple ingredients and 3 minutes to make the filling! No need to whip any egg whites or make it from scratch if you have a bag of marshmallows.

sliced hostess cake on cutting board showing cross section

WHAT IS HOSTESS CAKE?

This Hostess Cake is a riff on the iconic American packaged snack cakes sold in most grocery stores. They consist of moist chocolate cake, a creamy filling, chocolate icing and a signature white icing squiggle on top. These little treats are individually wrapped and sold in a carton. They're often included in school lunchboxes as a treat, similar to Twinkies and Donettes (powdered mini donuts). My homemade version is way better with rich chocolate flavor, simple ingredients and a dreamy chocolate ganache icing.

INGREDIENTS FOR HOSTESS CAKE

Here are some notes about the ingredients. For a full list of ingredients, check out the recipe card at the bottom of the page.

All purpose flour - you do not need specialty cake flour to make a wonderful chocolate cake. Just be sure to measure your flour correctly. Adding too much flour is the most common mistake and leads to tough and dry cake. The most accurate way to measure flour is using a scale. If you don't have one then fluff your flour with a spoon, spoon it into your measuring cup and use a knife to level it off. This batter is meant to be thin so refrain from adding more flour to make it thicker.
Granulated sugar - simple white sugar will keep this cake moist and tender.
Pure vanilla extract - vanilla is important to enhance the flavor of chocolate.
Cocoa powder - I recommend getting some good quality cocoa powder. It's the main flavor and you want it to shine so use the best you can find. I love to use this Dutch Process cocoa powder for this recipe. Make sure you use unsweetened cocoa powder and not cocoa mix.
Eggs - one whole egg will set the structure of this cake and help emulsify the batter.

Oil - this is an oil-based cake because oil is liquid at room temperature (it's an unsaturated fat) which means that the cake will still be soft when it's cold.
Milk - I typically bake with whole milk or 2% milk and it works great.
Hot coffee - you'll need to brew hot coffee (or make instant coffee) or simply use hot water and keep it hot to make the batter. Itis the main source of moisture in this cake and the coffee helps enhance the roasted cocoa notes. The cake does not taste like coffee.
Dark chocolate - you'll need pure dark chocolate to make the glaze. Anything between 50 and 60% cocoa solids will work. You can use my favorite semisweet chocolate callets which means you don't need to chop them.
Marshmallows - I prefer large marshmallows as they melt better. Use a fresh bag of marshmallows for the best results as older marshmallows can dry out and resist melting.
Butter - some salted butter makes the filling taste so creamy and also helps it melt smoothly.
Whipping cream - look for whipping cream or "heavy" cream with 35% milkfat to make the filling and the ganache glaze.

STEP BY STEP INSTRUCTIONS: HOW TO MAKE HOSTESS CAKE

STEP 1). Make the cake. Combine dry ingredients. Sift flour, cocoa powder, baking powder and baking soda into a medium bowl. Add sugar and salt, then whisk to blend evenly.
STEP 2). Add liquid ingredients. Make a well in the center of the dry ingredients, then add oil, beaten egg, milk and vanilla extract and slowly whisk it in until combined and the batter starts to come together, but it will still look dry. Then, add the hot coffee or water and whisk until smooth.
STEP 3). Bake. Spread batter evenly into prepared pan using a small offset spatula and bake for 20-25 minutes until a skewer inserted into the center comes out clean. Transfer to a wire rack and let cool completely in the pan. Trim the top of the cake to level it out and make it flat if necessary, but I never need to because it always bakes up nice and flat.
STEP 4). Make the marshmallow cream filling. Place marshmallows in large heat-safe mixing bowl. Pour melted butter over them and place the bowl and microwave for 2 minutes on high power stirring after every 30 seconds. Near the end, the marshmallows will puff up a lot. Remove the bowl and stir stir vigorously with a spatula until it becomes smooth and flowing. Set it aside and let cool completely. It must be completely cool or it will melt the whipped cream.
STEP 5). Whip cream. Pour heavy cream into a mixing bowl and whip until it holds stiff peaks using an electric hand mixer. Add about ½ cup of whipped cream to the bowl with the cooled marshmallow mixture and mix it in with the electric hand mixer to loosen it up. Then, switch to a spatula and fold in the remaining whipped cream in 3 separate additions to ensure it stays fluffy. Place it in the fridge and chill for 15 minutes.
STEP 6). Assemble the cake. Use a serrated knife to slice the cooled chocolate cake in half horizontally. You will have two thin layers. Reserve about 3 tablespoons of the marshmallow cream filling and then spread the rest evenly over the bottom cake layer using an offset spatula. Place the second cake layer on top and refrigerate while you make the ganache topping.
STEP 7). Make the ganache icing. Place chopped chocolate in a heatproof bowl. Heat cream with honey or corn syrup in a small saucepan or in the microwave until it comes to a gentle boil. Immediately pour the hot cream over the chocolate, cover the bowl and let stand for 2 minutes. Whisk gently until smooth and glossy.
STEP 8). Cover with icing. Remove the cake from the fridge and pour the ganache over top, spreading it out cover the surface and letting it drip down the sides a bit. Work quickly as the ganache will set fast over the chilled cake.
STEP 9). Pipe on the squiggle. 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 cut off the tip, then pipe a string of loops across the cake in three rows as demonstrated in the video. Slice and enjoy!

EXPERT BAKING TIPS

Use a neutral tasting oil like pure sunflower oil for the cleanest flavor to let the chocolate taste stand out.
Use fresh marshmallows. A pack of marshmallows that has been sitting in your cupboard for a year has likely lost moisture. These dried out marshmallows may look fine, but their lower moisture content will make them resist melting so they won't melt down smoothly to a creamy consistency. You can tell when they are stale by their color as well - older marshmallows will have look off-white instead of white.
Do not reduce the sugar. The right amount of sugar will make cake moist because it binds water so that it stays tightly in the batter and doesn't evaporate excessively during baking. The right amount of sugar keeps the cake tender even when served cold.
Keep an eye on the baking time. Set a timer for the first time stated in the recipe and check with a skewer - it should come out clean.
Cool the marshmallow mixture completely. The marshmallow/butter mixture should be cool before you fold in the whipped cream otherwise the cream will collapse and the filling won't have that fluff and volume.
Whisk the ganache gently to bring it together. Ganache requires gentle stirring to come together to a silky smooth consistency. You can use a whisk to help it emulsify, but just a gentle stirring motion and avoid "whipping" it.

RECIPE FAQ

What type of oil is best for chocolate cake?

Firstly - use a fresh oil! Do not use anything that's been opened for a long time and when you store oil, it should be in a cool dark place. Light and heat accelerate oxidation reactions that can make the flavor turn rancid. My oil of choice for baking is sunflower oil for its clean and neutral taste, but any other oil such as canola or safflower will do. You can even use olive oil, but keep in mind that it will add the taste of olive oil to the cake.

Which cocoa powder is best for Hostess cake?

This recipe works with both Dutch process and natural cocoa powder. For a darker color like in this photo, I use high fat Dutch cocoa powder. My absolute preference is this one and this one. The first one is rich with a deep color while still having some nice complex fruity notes which some Dutch cocoa powders can lack. Natural cocoa has a wonderful fruity flavor and I like to use it as well. You can use Hershey's natural cocoa or this one that I love.

What is the secret to super moist cake and how do I make my cake more moist?

It's not more fat! Moisture comes from liquid, not fat. So you can add more butter and more oil, but it will really just make the cake more dense and more tender by shortening the texture. Fat will not make a cake moist as only liquids can add moisture. This cake is moist because of the amount of liquid in the batter.

How do you add moisture to a chocolate cake?

The hot coffee adds so much moisture to this recipe. Oil makes the texture very soft and in turn gives the perception of "moistness". That's because oil is made up of mostly unsaturated fats that are liquid at room temperature. Butter contains more saturated fats that are solid at room temperature, therefore the texture of a butter cake will be more crumbly and firm.

Can I make this chocolate cake recipe with a round pan?

Yes, you can make this cake in a 9-inch round pan. If you use an 8-inch round pan the cake and filling layers will be taller and the cake will take longer to bake. If you use a 9x9-inch square pan, the layers will be thinner.

What type of marshmallows can I use for the filling?

I recommend large marshmallows instead of mini ones since they tend to melt more smoothly. Mini marshmallows have a larger surface area and hold their shape a little better to resist melting compared to larger ones. Also, quality matters here and different brands have different melting qualities, so choose a brand you trust.

Why didn't my marshmallows melt smoothly?

If your marshmallows don't melt down smoothly with the butter, it is likely that they have dried out a bit. To help this along, add 1-2 teaspoons of boiling water and keep mixing until it comes together.

Can I freeze Hostess cake?

I would not recommend freezing this whole cake as the filling will have a very different texture once thawed. However, you can freeze the cooled cake base. Just wrap it well in plastic and then store in a freezer bag in the freezer for up to 3 months.

If you love cake, check out these recipes!

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Video

Hostess Cake

Christina Marsigliese, Food Scientist MSc.

This Hostess Cake is so much fun to make and even more fun to eat with fluffy marshmallow cream filling sandwiched between rich, moist chocolate cake layers. It is complete with chocolate icing and those signature marshmallow icing loops on top! I guarantee it tastes so much better than the packaged Hostess snack cakes you buy at the supermarket.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 30

Cook Time 25

Servings 9 servings

Ingredients

Chocolate Fudge Cake batter:

1 cup plus 1 tbsp (150g) all-purpose flour
⅓ cup (28g) cocoa powder (I prefer this Dutch cocoa or this one)
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

Marshmallow Cream Filling:

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

Ganache Icing:

5 oz (142g) semisweet dark chocolate* (I love these couverture chocolate chips)
⅓ cup plus 1 tbsp (95ml) 35% heavy whipping cream, cold from the fridge
1 teaspoon (7ml) honey or corn syrup

*I find the larger marshmallows melt more smoothly and have a better consistency. Quality matters here.

Instructions

Preheat the oven to 325°F. Line an 8x8-inch square metal baking pan with parchment paper leaving a 2-inch overhang at each side so you can easily remove the cake afterwards. Secure the sides down on the edge of the pan with ¾-inch binder clips if desired.
Make the cake. Sift flour, cocoa powder, baking powder and baking soda into a medium bowl. Add sugar and salt, then whisk to blend evenly.
Make a well in the center of the dry ingredients, then add oil, beaten egg, milk and vanilla extract and slowly whisk it in until combined and the batter starts to come together, but it will still look dry. Then, add the hot coffee or water and whisk until smooth. The batter will be thin.
Spread batter evenly into prepared pan using a small offset spatula and bake for 20-25 minutes until a skewer inserted into the center comes out clean. Transfer to a wire rack and let cool completely in the pan. Trim the top of the cake to level it out and make it flat if necessary, but I never need to because it always bakes up nice and flat.
Meanwhile, make the marshmallow cream filling. Place marshmallows in large heat-safe mixing bowl. Pour melted butter over them and place the bowl in the microwave for 2-3 minutes on medium power stirring after every 30 seconds. Near the end, the marshmallows will puff up a lot, but be careful not to over-heat them or the sugar will burn. Remove the bowl and stir stir vigorously with a spatula until it becomes smooth and flowing. Set it aside and let cool for 5-10 minutes until it comes close to room temperature. It must be cool or it will melt the whipped cream, but if it cools to much it will harden.
NOTE: if your marshmallow mixture is not melting down smoothly, see the FAQ section above for troubleshooting.
While it is cooling, pour cold cream into a mixing bowl and whip until it holds stiff peaks using an electric hand mixer. Add about ½ cup of whipped cream to the bowl with the cooled marshmallow mixture and mix it in with the electric hand mixer to loosen it up. Then, switch to a spatula and fold in the remaining whipped cream in 3 separate additions to ensure it stays fluffy. Place it in the fridge and chill for 15 minutes.
Use a serrated knife to slice the cooled chocolate cake in half horizontally. You will have two thin layers. Reserve about 3 tablespoons of the marshmallow cream filling and then spread the rest evenly over the bottom cake layer using an offset spatula. Place the second cake layer on top and refrigerate while you make the ganache topping.
Make the ganache icing. Place chopped chocolate in a heatproof bowl. Heat cream with honey or corn syrup in a small saucepan or in the microwave until it comes to a gentle boil. Immediately pour the hot cream over the chocolate, cover the bowl and let stand for 2 minutes. Whisk gently until smooth and glossy.
Remove the cake from the fridge and pour the ganache over top, spreading it out cover the surface and letting it drip down the sides a bit. Work quickly as the ganache will set fast over the chilled cake.
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 cut off the tip, then pipe a string of loops across the cake in three rows as demonstrated in the video. Slice and enjoy!