Description
This Homemade Hostess Cupcake Cake is a decadent chocolate dessert featuring a moist cocoa cake base topped with a gooey marshmallow filling and finished with a rich chocolate glaze. Inspired by classic Hostess cupcakes, this recipe combines the perfect balance of chocolate, sweetness, and texture in an easy-to-make sheet cake format that’s perfect for sharing.
Ingredients
Scale
Cake
- 1 stick (1/2 cup) salted butter, melted
- 2 large eggs, at room temperature
- 1/2 cup buttermilk, at room temperature
- 1/2 cup plain Greek yogurt or sour cream
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 cup hot black coffee
- 1/2 cup dark or semi sweet chocolate chips (optional)
Filling
- 1 stick (1/2 cup) salted butter at room temperature
- 1/2 cup packed dark brown sugar
- 1 teaspoon salt
- 1/4 cup water
- 1 bag (10-ounce) mini marshmallows
Glaze
- 1 cup semi-sweet chocolate chips
- 1/3 cup milk
- 1 cup white chocolate chips, melted (for decoration)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350° F. Line a 9×13-inch cake pan with parchment paper to ensure easy removal and cleanup.
- Make the Cake Batter: In a large mixing bowl, beat together the melted butter, eggs, buttermilk, Greek yogurt (or sour cream), granulated sugar, and vanilla extract until smooth. Add the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Mix these dry ingredients into the wet ingredients until just combined. Slowly beat in the hot black coffee until fully incorporated, which helps enhance the chocolate flavor and keeps the cake moist.
- Bake the Cake: Pour the batter into the prepared cake pan. If you want an added chocolatey touch, sprinkle chocolate chips evenly over the top. Bake for 25 to 30 minutes, or until the top is set and a toothpick inserted near the center comes out with moist crumbs but no wet batter. Remove the cake from the oven and allow it to cool completely.
- Prepare the Marshmallow Filling: In a medium saucepan over medium heat, combine the room temperature butter, dark brown sugar, and 1/4 cup water. Bring to a boil, stirring constantly to melt the sugar and create a syrup. Continue cooking until the mixture is dark and bubbling, approximately 5 minutes. Stir in the salt. Reduce the heat to low, then add the mini marshmallows, stirring until they melt fully and the filling is smooth, about 5 minutes.
- Assemble the Filling Layer: Immediately pour the hot marshmallow filling over the cooled cake in the pan, spreading it evenly but leaving about a 1/4 inch border around the edges. This border helps contain the filling and glaze. Place the cake in the freezer to chill and set the filling layer for about 30 minutes.
- Make the Chocolate Glaze: Over low heat, melt the semi-sweet chocolate chips with the milk in a small saucepan or double boiler, stirring frequently until smooth. Pour the glaze gently and evenly over the chilled marshmallow filling, spreading it only up to the border to avoid mixing with the filling. Work quickly for the best appearance. The glaze will have a slightly imperfect, rustic finish.
- Let the Glaze Set: Allow the cake to sit at room temperature for at least 2 hours, or preferably overnight, so the glaze can fully set and firm up.
- Decorate with White Chocolate: Spoon the melted white chocolate into a piping bag fitted with a small round tip, or a sandwich bag with the corner snipped off. Pipe decorative loops or patterns on top of the cake for a finishing touch, mimicking the classic Hostess cupcake design.
- Serve: Slice the cake using a clean knife after each cut to minimize sticking. Enjoy this rich, sticky, and gooey dessert that’s reminiscent of nostalgic treats but made homemade for freshness and flavor.
Notes
- Using hot coffee enhances the chocolate flavor and makes the cake more moist.
- Chilling the cake after adding the marshmallow filling helps the filling set before glazing.
- The glaze should be poured gently and spread minimally to avoid mixing into the filling layer.
- Cleaning the knife between slices helps prevent sticky marshmallows from tearing the cake.
- The cake will be slightly messy and sticky due to the marshmallow filling; embrace the rustic texture.
- For a dairy-free alternative, substitute butter and milk with plant-based versions but results may vary.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Hostess cupcake cake, homemade chocolate cake, marshmallow filling, chocolate glaze, sheet cake recipe
