Hostess Sheet Cake

Why You’ll Love This Recipe

If you’re a fan of Hostess cupcakes or just love a good chocolate cake, this recipe is for you. Hostess Sheet Cake delivers all the gooey, chocolatey goodness you crave, but in a larger, easy-to-share form. The cake itself is moist and rich, with a light crumb, and the fudge frosting adds the perfect amount of sweetness. It’s a simple recipe with a big payoff, making it ideal for potlucks, birthdays, or any occasion that calls for something special.

Ingredients

For the cake:

• 1 ¾ cups all-purpose flour

• 2 cups granulated sugar

• ½ cup unsweetened cocoa powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 2 large eggs

• 1 cup buttermilk

• ½ cup vegetable oil

• 1 teaspoon vanilla extract

• 1 cup boiling water

For the frosting:

• 1 cup unsalted butter

• 1/3 cup unsweetened cocoa powder

• 6 tablespoons milk

• 1 teaspoon vanilla extract

• 4 cups powdered sugar

• 1/2 cup chopped walnuts or pecans (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper.

2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.

3. In a separate bowl, beat together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.

4. Gradually add the wet ingredients to the dry ingredients and stir until combined.

5. Add the boiling water to the batter, mixing until smooth. The batter will be thin, but this is normal.

6. Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

7. While the cake is baking, prepare the frosting. In a medium saucepan, melt the butter over medium heat. Stir in the cocoa powder and milk, and bring the mixture to a boil, stirring constantly.

8. Once the mixture has boiled, remove it from the heat and stir in the vanilla extract.

9. Gradually add the powdered sugar to the saucepan, stirring until smooth and well combined. If you prefer a thicker frosting, add a little more powdered sugar until you reach the desired consistency.

10. Once the cake has finished baking, remove it from the oven and let it cool in the pan for about 5 minutes.

11. Pour the warm frosting over the cake, spreading it evenly to cover the entire surface. Sprinkle chopped walnuts or pecans on top if desired.

12. Let the cake cool completely before slicing and serving. Enjoy!

Servings and Timing

This recipe makes approximately 12 servings.

• Prep time: 15 minutes

• Cook time: 30-35 minutes

• Total time: 45-50 minutes

Storage/Reheating

Store leftover Hostess Sheet Cake in an airtight container at room temperature for up to 3 days. The cake will stay moist and delicious for several days. You can also refrigerate the cake for up to a week if you prefer. Let the cake come to room temperature before serving for the best flavor and texture.

FAQs

1. Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk for buttermilk. To mimic the tanginess of buttermilk, add 1 tablespoon of white vinegar or lemon juice to the milk and let it sit for a few minutes before using it in the recipe.

2. Can I make this cake in a different pan size?

Yes, you can use an 8×8 or 9×9-inch pan if you’d prefer a thicker cake. Just make sure to adjust the baking time accordingly, as it may take a little longer to cook through in a smaller pan.

3. Can I make this cake ahead of time?

Yes, this cake is great for making ahead. You can bake it a day or two in advance and store it covered at room temperature. The frosting will stay soft and creamy, and the cake will stay moist.

4. Can I use a store-bought frosting?

If you’re short on time, you can use store-bought chocolate frosting, but homemade frosting adds a richer flavor that pairs perfectly with the cake. If you choose to use store-bought frosting, you might want to warm it up slightly before spreading it on the cake for a smoother consistency.

5. Can I make this cake in a bundt pan?

You can make this recipe in a bundt pan, but you’ll need to adjust the baking time. A bundt pan typically takes longer to bake, so check the cake after 40 minutes and continue baking until a toothpick inserted comes out clean.

6. Can I make this cake without nuts?

Yes, the nuts are optional. If you prefer a nut-free cake, simply omit them from the frosting. The cake is delicious either way!

7. Can I freeze this cake?

Yes, you can freeze Hostess Sheet Cake! After it has cooled, slice it and wrap the pieces tightly in plastic wrap and aluminum foil. Store in the freezer for up to 2 months. Thaw at room temperature before serving.

8. How do I make this cake extra rich?

For a richer cake, you can add an extra tablespoon of cocoa powder and a splash of coffee to enhance the chocolate flavor. The coffee won’t overpower the cake but will bring out the chocolate’s richness.

9. Can I use dark chocolate cocoa powder instead of regular cocoa powder?

Yes, you can use dark chocolate cocoa powder for a more intense chocolate flavor. Just keep in mind that dark cocoa powder is more bitter than regular cocoa, so it will result in a deeper, more complex taste.

10. Can I use a hand mixer instead of beating by hand?

Yes, you can use a hand mixer to mix the ingredients for both the cake and frosting. Just be sure not to overmix the batter once the wet and dry ingredients are combined, as this can affect the texture of the cake.

Conclusion

Hostess Sheet Cake is a mouthwatering dessert that’s perfect for any occasion. With its tender, moist chocolate cake and rich, fudgy frosting, it’s the ultimate treat for chocolate lovers. The combination of simple ingredients and easy-to-follow steps makes this cake a go-to for anyone who loves homemade, comforting desserts. Whether you’re serving it for a birthday, a potluck, or just a sweet treat, this cake is sure to be a crowd favorite every time!

Hostess Sheet Cake

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• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 55-65 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Hostess Sheet Cake is a decadent, moist chocolate cake topped with a gooey, fudge-like frosting. Perfect for gatherings or a sweet treat, this easy-to-make cake delivers rich chocolatey goodness with every bite. Whether you’re celebrating or simply craving a delicious homemade dessert, Hostess Sheet Cake is sure to impress chocolate lovers everywhere!

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Ingredients

For the cake:

• 1 ¾ cups all-purpose flour

• 2 cups granulated sugar

• ½ cup unsweetened cocoa powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 2 large eggs

• 1 cup buttermilk

• ½ cup vegetable oil

• 1 teaspoon vanilla extract

• 1 cup boiling water

For the frosting:

• 1 cup unsalted butter

• 1/3 cup unsweetened cocoa powder

• 6 tablespoons milk

• 1 teaspoon vanilla extract

• 4 cups powdered sugar

• ½ cup chopped walnuts or pecans (optional)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper.

2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.

3. In a separate bowl, beat together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.

4. Gradually add the wet ingredients to the dry ingredients and stir until well combined.

5. Add the boiling water to the batter and mix until smooth (the batter will be thin).

6. Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

7. While the cake bakes, prepare the frosting: In a medium saucepan, melt the butter over medium heat. Stir in cocoa powder and milk, bringing the mixture to a boil, stirring constantly.

8. Once it boils, remove from heat and stir in vanilla extract.

9. Gradually add powdered sugar, mixing until smooth. Add more powdered sugar for a thicker consistency if needed.

10. Once the cake is done, let it cool for 5 minutes in the pan. Then pour the warm frosting over the cake, spreading it evenly.

11. Sprinkle with chopped walnuts or pecans if desired. Let the cake cool completely before slicing and serving.

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Notes

For a richer flavor, add an extra tablespoon of cocoa powder and a splash of coffee to the batter.If you don’t have buttermilk, you can substitute with regular milk by adding 1 tablespoon of vinegar or lemon juice to it before use.The nuts are optional, so you can omit them if you prefer a nut-free version.