Description
Hostess Cupcake Layer Cake brings childhood nostalgia right to your dessert table with creamy chocolate layers and classic cream filling. Recreating this beloved treat lets friends marvel at your baking skills while enjoying pure cake happiness.
Ingredients
Scale
Main Ingredients:
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (75g) unsweetened cocoa powder
- 1 cup (240ml) hot coffee or hot water
- 2 large eggs, room temperature
Liquid Ingredients:
- 1 cup (240ml) buttermilk, room temperature
- ½ cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 2 cups (480ml) heavy whipping cream
- 12 teaspoons milk
Supporting Ingredients:
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- ½ cup (60g) powdered sugar
- 1 jar (7 ounces / 200g) marshmallow creme
- 2 cups (340g) semi-sweet chocolate chips
Instructions
- Warm the oven to 350°F (175°C). Generously coat two 8- or 9-inch cake pans with butter and flour, ensuring complete coverage.
- Combine 2 cups flour, 2 cups sugar, ¾ cup cocoa powder, 2 teaspoons baking powder, 1 ½ teaspoons baking soda, and 1 teaspoon salt in a large mixing bowl.
- Whisk 1 cup buttermilk, ½ cup vegetable oil, 2 eggs, and 2 teaspoons vanilla into the dry ingredients until the batter becomes smooth.
- Pour 1 cup hot coffee or water into the batter, stirring until it reaches a thin, silky consistency.
- Divide the batter evenly between prepared pans. Bake for 30-35 minutes at 350°F until a toothpick inserted in the center comes out clean.
- Allow cake layers to cool completely on a wire rack for approximately 1 hour.
- Whip 1 cup heavy cream with ½ cup powdered sugar and 1 teaspoon vanilla until soft peaks form.
- Gently fold 1 jar of marshmallow creme into the whipped cream until fully incorporated.
- Trim cake layers if needed to create flat surfaces for stacking.
- Spread the marshmallow filling across the first layer, leaving a ½-inch border around the edges.
- Place the second cake layer on top of the filling.
- Melt 2 cups chocolate chips with 1 cup heavy cream in a double boiler, stirring until smooth and glossy.
- Allow ganache to cool slightly, then pour over the entire cake, encouraging drips down the sides.
- Mix ½ cup powdered sugar with 12 teaspoons milk to create a thick icing.
- Use a small round piping tip to create the classic Hostess swirl across the top of the cake.
- Refrigerate the cake for 30 minutes to set the ganache and filling.
- Serve chilled or at room temperature, slicing carefully to maintain the beautiful layers.
Notes
- Use room temperature ingredients to ensure smooth cake batter and even mixing.
- Brew strong coffee or espresso for deeper chocolate flavor in the cake layers.
- For a gluten-free version, swap all-purpose flour with a 1:1 gluten-free baking blend.
- Refrigerate cake for easier slicing and to help ganache set perfectly without cracking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 416 kcal
- Sugar: 38 g
- Sodium: 219 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 53 mg