There’s something undeniably nostalgic about Hostess Sheet Cake. Whether it’s the creamy filling or the rich chocolate ganache, this dessert evokes fond childhood memories of grabbing a treat after school or celebrating with friends. Making your own version at home is not only satisfying, but it also lets you control the ingredients, making it fresher and more delicious than store-bought options. Plus, it’s perfect for gatherings, birthdays, or just to indulge yourself.
Why Make This Hostess Sheet Cake
One of the best reasons to whip up this Hostess Sheet Cake is its incredible taste combined with visual appeal. The moist chocolate cake pairs perfectly with a creamy filling and a luscious ganache, creating a delightful treat that everyone will rave about. This cake is perfect for so many occasions; it adds a charm to birthday parties, tea times, or just as a delightful after-dinner dessert. It’s easy to slice and serve, making it a go-to choice for any gathering. Not to mention, the price of making it at home is often much lower than buying pre-made cakes!
How to Make Hostess Sheet Cake
Creating this Hostess Sheet Cake is a straightforward process that even beginner bakers can master. The steps are simple, and the ingredients are easy to find, allowing you to enjoy fresh cake in no time. The baking method ensures that you end up with a tender cake that’s moist and flavorful. By incorporating hot coffee into the batter, you’ll deepen the chocolate flavor to new heights.
Ingredients:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee
- 1/2 cup unsalted butter
- 1/2 cup vegetable shortening
- 1 cup powdered sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3 tablespoons heavy cream
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 tablespoon milk
- 1 tablespoon softened butter
Directions:
Preheat your oven to 350°F (175°C). Begin by greasing and lining a 9×13-inch sheet pan with parchment paper to ensure easy removal of the cake later.
In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt until combined.
In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until smooth. Pour this mixture into the dry ingredients and stir until just combined.
Add the hot coffee to the batter. Stir until the mixture is smooth and thin; this is essential for that moist texture!
Pour the batter into your prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
For the cream filling, beat the unsalted butter and vegetable shortening together until fluffy and light in color.
Gradually add in the powdered sugar, vanilla extract, and salt. Drizzle in heavy cream until you reach a light, spreadable consistency; chill the filling until needed.
Once the cake has cooled, carefully slice it horizontally into two even layers. Spread the whipped cream filling on the bottom half and place the second layer on top.
To prepare the ganache, heat the remaining heavy cream until just simmering. Pour it over the semi-sweet chocolate chips and let sit for 2 minutes before stirring until smooth.
Allow the ganache to cool slightly, then spread it generously over the top of the cake.
For the swirl icing, mix powdered sugar, milk, and softened butter until smooth. Pipe decorative loops across the top of the ganache for that classic touch.
Refrigerate the cake for at least 1 hour before slicing to get neat layers. Clean your knife between cuts for beautiful presentation.
Nutritional Information
Each serving of Hostess Sheet Cake (based on 12 servings) contains approximately:
- Calories: 450
- Total Fat: 22g
- Saturated Fat: 10g
- Cholesterol: 55mg
- Sodium: 210mg
- Total Carbohydrates: 62g
- Dietary Fiber: 3g
- Sugars: 36g
- Protein: 6g
How to Serve Hostess Sheet Cake
Serving this cake can be as simple or as fancy as you like! Place it on a beautiful cake stand for special occasions, or slice it into rectangles for an easy dessert to share at a potluck. Pair it with a scoop of ice cream or a dollop of whipped cream for added indulgence. It also goes wonderfully with a hot cup of coffee or tea!
How to Store Hostess Sheet Cake
To store your Hostess Sheet Cake, keep it covered in the refrigerator where it will last up to 5 days. Alternatively, you can freeze the cake for up to 3 months. Just wrap it tightly in plastic wrap and aluminum foil. When ready to enjoy, thaw it in the fridge overnight before serving.
Expert Tips for Perfect Hostess Sheet Cake
- Make sure all your ingredients are at room temperature for the best blending and rise.
- If you’re not keen on coffee, you can replace it with hot water, though the coffee really enhances the chocolate flavor!
- For a more decadent treat, consider adding a layer of chocolate ganache between the cake layers before applying the cream filling.
- Always chill your cream filling and ganache slightly to help them set on the cake more firmly.
Delicious Variations
- Peanut Butter Swirl: Add 1/2 cup of creamy peanut butter to your cream filling for a delicious twist.
- Mint Chocolate: Incorporate 1 teaspoon of peppermint extract into the filling for a minty flavor that pairs well with chocolate.
- Fruit Layer: Add a layer of fresh strawberries or raspberries between the cake layers for a refreshing surprise.
Frequently Asked Questions
Can I use a different type of flour?
Yes! You can substitute with whole wheat flour for a heartier texture, although it may slightly alter the taste and texture.Is there a dairy-free option for this recipe?
Absolutely! You can use almond or coconut milk in place of buttermilk, and substitute the butter with dairy-free margarine.How can I make this gluten-free?
Use a gluten-free all-purpose flour blend instead of regular flour. Make sure the other ingredients, like baking powder and baking soda, are gluten-free.Can I prepare the cake ahead of time?
Yes, you can bake the cake a day in advance. Just let it cool completely, wrap it well, and refrigerate until you’re ready to assemble.What if my ganache doesn’t set?
Ensure your ganache has cooled adequately and try refrigerating it for a short time. If it remains too liquid, you may have to add a little more chocolate or let it cool longer.How do I prevent my cake from sticking to the pan?
In addition to greasing your pan, lining the bottom with parchment paper provides an extra layer of protection against sticking.What can I do with leftover cake?
Leftover cake can be crumbled into parfaits, layered with yogurt and fruits. Alternatively, you can turn them into cake pops!Can I use liquid coffee instead of instant coffee?
For this recipe, using brewed coffee is preferred as it helps maintain moisture in the cake.How thick should the icing loops be?
Aim for thin, delicate loops to create an elegant look, ensuring that they do not overpower the cake’s design.Is it better to make this cake the day before serving?
Yes, letting the cake sit overnight allows the flavors to meld beautifully, and the cake becomes more moist and delicious!
Conclusion
Hostess Sheet Cake is a delightful treat that brings back fond memories while providing an irresistible flavor experience. With its rich chocolate flavor, creamy filling, and beautiful ganache topping, this cake is sure to impress your family and friends alike. Give it a try for your next gathering or simply for a sweet treat at home, and you’ll be sure to enjoy every slice. Happy baking!
Hostess Sheet Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease and line a 9×13-inch sheet pan with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt.
- In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until smooth and then stir it into the dry ingredients.
- Add the hot coffee and stir until the mixture is smooth and thin.
- Pour the batter into your prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan.
- Beat the unsalted butter and vegetable shortening together until fluffy and light in color.
- Gradually add in the powdered sugar, vanilla extract, and salt, then drizzle in heavy cream until reaching a spreadable consistency. Chill until needed.
- Once the cake has cooled, slice it horizontally into two even layers.
- Spread the cream filling on the bottom half and place the second layer on top.
- Heat the remaining heavy cream until just simmering, pour it over the semi-sweet chocolate chips, and let it sit for 2 minutes before stirring until smooth.
- Spread the ganache generously over the top of the cake.
- Mix powdered sugar, milk, and softened butter until smooth, then pipe decorative loops on top of the ganache.
- Refrigerate the cake for at least 1 hour before slicing to achieve neat layers.