If you can’t get enough of the fudgy, cream-filled
Contents
cupcakes, then this sheet cake will be your new favorite dessert. Taking inspiration from the classic Hostess dessert, this sheet cake delivers on all the same flavors in an easy, shareable form. We start with a chocolate cake box mix in this recipe, before layering on homemade marshmallow frosting and rich chocolate ganache. To really complete the copycat Hostess look, we pipe our cake with icing in the traditional, iconic design the cupcakes are known for.
Ingredients
- Cooking spray
- All-purpose flour, for pan
- 1(15.25-oz.) box Devil’s food cake mix, plus ingredients called for on box
- 2(7.5-oz.) jars Marshmallow Fluff
- 1 c.(2 sticks) unsalted butter, softened
- 2 tsp.kosher salt
- 2 tsp.pure vanilla extract
- 3 c.(345 g.) (or more) confectioners’ sugar, divided
- 1 1/2 c.semisweet chocolate chips
- 3/4 c.heavy cream
- 1 tbsp.(or more) whole milk
Directions
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- Step 1
Preheat oven to 350°. Generously grease a 17″ x 12″ half-sheet or jelly roll pan with cooking spray; lightly sprinkle with flour, tapping out excess.
- Step 2Prepare cake batter according to box directions. Spread batter into prepared pan; smooth into a thin, even layer with a rubber spatula.
- Step 3Bake cake until a tester inserted into the center comes out clean, 22 to 25 minutes. Let cool in pan on a wire rack.
- Step 4Meanwhile, in the large bowl of a stand mixer fitted with the whisk attachment, beat Fluff and butter until smooth and fluffy. Add salt, vanilla, and 2 cups confectioners’ sugar and beat until smooth.
- Step 5Using an offset spatula, spread marshmallow frosting on cooled cake.
- Step 6Place chocolate chips in a medium heatproof bowl. In a small saucepan over medium heat, heat cream until bubbles begin to break the surface around edges of pan. Pour hot cream over chips, swirling bowl to coat chips. Cover bowl and let sit 3 to 5 minutes. Uncover and, starting from the center and working your way to edges of bowl, gently whisk until chocolate is melted and smooth. Let cool to room temperature.
- Step 7Pour cooled ganache over marshmallow frosting; spread with offset spatula. Refrigerate until set, about 10 minutes.
- Step 8In a medium bowl, whisk milk and remaining 1 cup confectioners’ sugar until smooth. If icing is too loose, add more confectioners’ sugar; if it’s too thick, add more milk.
- Step 9Transfer icing to a pastry bag fitted with a small tip. Pipe decorative doodle patterns on a diagonal across ganache.
- Step 1
