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Hostess Sheet Cake

A nostalgic homemade version of the classic Hostess Sheet Cake, featuring moist chocolate cake, creamy filling, and rich ganache, perfect for gatherings and special occasions.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 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 Enhances chocolate flavor
For the Cream Filling
  • 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 For achieving spreadable consistency
For the Ganache
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream Heated until just simmering
For the Swirl Icing
  • 1/4 cup powdered sugar
  • 1 tablespoon milk
  • 1 tablespoon softened butter

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and line a 9×13-inch sheet pan with parchment paper.
  2. In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until smooth and then stir it into the dry ingredients.
  4. Add the hot coffee and stir until the mixture is smooth and thin.
Baking
  1. 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.
  2. Let the cake cool completely in the pan.
Cream Filling
  1. Beat the unsalted butter and vegetable shortening together until fluffy and light in color.
  2. Gradually add in the powdered sugar, vanilla extract, and salt, then drizzle in heavy cream until reaching a spreadable consistency. Chill until needed.
Assembly
  1. Once the cake has cooled, slice it horizontally into two even layers.
  2. Spread the cream filling on the bottom half and place the second layer on top.
Ganache Preparation
  1. 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.
  2. Spread the ganache generously over the top of the cake.
Swirl Icing
  1. Mix powdered sugar, milk, and softened butter until smooth, then pipe decorative loops on top of the ganache.
Chilling
  1. Refrigerate the cake for at least 1 hour before slicing to achieve neat layers.

Notes

For best results, ensure all ingredients are at room temperature. You can replace coffee with hot water if preferred. Consider chilling cream filling and ganache slightly to help set on the cake.