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Hostess Cupcake Sheet Cake

by Jessie Daye

First published: July 18, 2024 | Updated: June 22, 2026
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In 1919 the Continental Baking Co. launched the original Hostess®CupCake which at the time had no icing squiggle or crème filling. This is a more decadent sheet cake version of this classic treat. Scroll down for the quick recipe and the full recipe!

Hostess Cupcake Sheet Cake

Author: Jessie Daye
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Ingredients

  • 2 cups (240 g) all-purpose flour
  • 2 cups (396 g) granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 2 large eggs
  • 1 cup buttermilk (or milk)
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup coffeeorboiling water

Method

  1. Preheat oven to 350°. Grease and line a 9×13 metal baking pan with parchment paper thatoverlapsthe sides so you can lift the cake out later very easily. **You can also bake in two 9×13 pans if you are worried about slicing the cake horizontally.
  2. In the bowl of a stand mixer or in a large bowl with a handheld mixer, add flour, sugar, cocoa, baking soda, baking powder, and salt and combine.
  3. Add milk, vegetable oil, eggs, and vanilla extract to flour mixture. Mix on medium speed until well combined. Reduce speed and carefully add coffee (or boiling water) to the cake batter until well combined.
  4. Pour into the prepared baking pan and bake for 35-45 minutes (**If using 2 pans check each one around 20-25 minutes) or until baked through. Check with a toothpick. Remove from oven and allow to cool for 30 minutes at room temperature before refrigerating until completely chilled, at least two hours or overnight.
  5. Prepare filling and ganache while cake bakes.In a medium bowl prepare the filling. Beat butter and a little more than 3/4 of the marshmallow fluff until smooth. Add vanilla extract, powdered sugar, salt and milk. ** Add more milk if needed to reach a soft consistency. Set aside.
  6. For the chocolate Ganache, add chopped chocolate to a medium heat-proof bowl and heat the cream in a small saucepan over medium heat until it begins to gently simmer. Pour the cream over chocolate, and let sit for 2–3 minutes until melted. Use a spatula to mix until smooth. Refrigerate for two hours until thick. Do not microwave!
  7. Once the cake has completely cooled, lift the cake out of the pan and use a serrated knife to slice the cake in half length wise.
  8. Place the bottom half of the sheet cake down and add the marshmallow cremé filling, reserving about a ½ cup for piping the squiggle. Evenly spread over the center of the cake and top with the other half of the cake.
  9. Evenly spread the chocolate ganache on the top of the cake and refrigerate for 1 hour.
  10. Add extra marshmallow cremé filling to a piping bag fitted with a small round tip and pipe 5 small looped lines from one side to the other width wise. Slice and serve. Store in the refrigerator.

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Hi, I'm Jessie. 

I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.

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