Hostess Cupcake Layer Cake Recipe

Introduction

This Hostess Cupcake Layer Cake is a beautifully rich and moist chocolate cake layered with fluffy marshmallow cream and whipped chocolate ganache. Perfect for special occasions or an indulgent treat, it combines classic flavors with a luxurious texture.

Ingredients

• 2 Cups (265g) all purpose flour
• 1 2/3 Cups (340g) granulated sugar
• 2/3 Cup (60g) natural unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 Cup (120ml) vegetable oil
• 2 large eggs, room temperature
• 1 1/2 tsp pure vanilla extract
• 1 Cup (240ml) buttermilk*, room temperature (see notes for DIY recipe)
• 1 Cup (240ml) hot coffee or hot water
• 2 Cups (16oz, 370g) semi-sweet chocolate chips
• 2 Cups (16oz, 480ml) heavy whipping cream
• 1/2 Cup (113g) unsalted butter, room temperature
• 1 Cup (105g) powdered sugar
• 7 Oz marshmallow fluff
• 1 tsp pure vanilla extract

Instructions

1. Step 1: Preheat the oven to 350ºF and prepare three 6-inch or two 8-inch cake pans by spraying the sides with cooking spray and lining the bottoms with parchment paper circles.
2. Step 2: In a stand mixer bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Stir on low speed for 30 seconds to blend.
3. Step 3: Add the vegetable oil, eggs, vanilla extract, and buttermilk. Mix on low until just combined.
4. Step 4: With the mixer on low, slowly add the hot coffee or hot water. Continue mixing on low until fully combined, about 1 minute. The batter will be thin.
5. Step 5: Pour the batter evenly into the prepared pans. Bake for 32-36 minutes, or until a toothpick inserted comes out clean. Cool completely before frosting.
6. Step 6: To make the whipped chocolate ganache, place the chocolate chips in a heatproof bowl. Heat the heavy cream in a saucepan over medium-high heat until it just begins to simmer with bubbles around the edge.
7. Step 7: Pour the hot cream over the chocolate. Cover with a plate and let sit for 2 minutes, then whisk until smooth. Cover with plastic wrap and refrigerate until room temperature, about 1-2 hours.
8. Step 8: Once cooled, whip the ganache with a mixer on medium-high until it lightens in color and forms peaks, about 2-3 minutes.
9. Step 9: For the marshmallow cream filling, whip the butter on high until smooth and creamy, about 5 minutes. Add powdered sugar on low speed and mix to combine.
10. Step 10: Add marshmallow fluff and vanilla extract. Mix on low speed until uniform, about 1-2 minutes.
11. Step 11: Level and torte the cooled cake layers to your preferred height. Reserve 2 tablespoons of marshmallow cream for decoration and fill a piping bag with about 1 cup of whipped chocolate ganache, cutting a 1/2 inch opening.
12. Step 12: Place the first cake layer on a turntable. Pipe a circle of ganache around the edge and fill the center with half the marshmallow cream.
13. Step 13: Add the next cake layer and repeat the ganache circle and marshmallow cream filling. Place the final layer on top upside down so the bottom becomes the top.
14. Step 14: Crumb coat the entire cake with whipped ganache and chill for at least 20 minutes.
15. Step 15: Smooth the remaining ganache over the cake using an icing smoother, then refrigerate for 10 minutes to set.
16. Step 16: Use the reserved marshmallow cream in a piping bag with a Wilton Tip 3 to pipe overlapping loops across the top of the cake for decoration.

Tips & Variations

• For homemade buttermilk, combine 1 cup milk with 1 tablespoon lemon juice or white vinegar and let sit for 5 minutes before using.
• Use brewed coffee instead of hot water to deepen the chocolate flavor.
• Refrigerate cake layers if baking ahead to make leveling and assembling easier.
• For a different look, use white chocolate chips in the ganache for a sweeter variation.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. Before serving, let it sit at room temperature for about 30 minutes for the best texture. Leftover cake can be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator and then bring to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake and freeze the cake layers in advance. Wrap them well and thaw before assembling. The assembled cake can be refrigerated for a few days but is best fresh.

What can I use if I don’t have marshmallow fluff?

You can substitute with homemade marshmallow creme or a mixture of melted marshmallows and a little light corn syrup to achieve a similar texture and flavor.

Hostess Cupcake Layer Cake Recipe

Print Recipe

★★★★★

4.4 from 60 reviews

This Hostess Cupcake Layer Cake is a luscious triple-layer chocolate cake with whipped chocolate ganache frosting and a fluffy marshmallow cream filling, replicating the classic hostess cupcake experience in cake form. Moist chocolate cake layers are filled with airy marshmallow cream and decadently coated in a silky whipped chocolate ganache, making it a show-stopping dessert perfect for celebrations or any special occasion.

• Author: Dylan
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 Cups (265g) all purpose flour
• 1 2/3 Cups (340g) granulated sugar
• 2/3 Cup (60g) natural unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt

Wet Ingredients

• 1/2 Cup (120ml) vegetable oil
• 2 large eggs, room temperature
• 1 1/2 tsp pure vanilla extract
• 1 Cup (240ml) buttermilk*, room temperature
• 1 Cup (240ml) hot coffee or hot water

Whipped Chocolate Ganache

• 2 Cups (16oz, 370g) semi-sweet chocolate chips
• 2 Cups (16oz, 480ml) heavy whipping cream

Marshmallow Cream Filling

• 1/2 Cup (113g) unsalted butter, room temperature
• 1 Cup (105g) powdered sugar
• 7 Oz marshmallow fluff
• 1 tsp pure vanilla extract

Additional

• Cooking spray (for pans)
• Parchment paper (for lining pans)

Instructions

1. Make the Chocolate Cake: Preheat your oven to 350ºF. Prepare three 6-inch or two 8-inch cake pans by spraying with cooking spray and lining the bottoms with parchment paper circles for easy removal.
2. Mix Dry Ingredients: In the bowl of a stand mixer, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt on low speed for 30 seconds to combine thoroughly.
3. Add Wet Ingredients: Add vegetable oil, eggs, vanilla extract, and buttermilk to the dry ingredients. Mix on low just until combined. Then slowly stream in hot coffee or hot water while continuing to mix on low until smooth and uniform.
4. Bake the Cake Layers: Pour the thin batter evenly into prepared pans. Bake for 32-36 minutes until a toothpick inserted in the center comes out clean. Allow cakes to cool completely before frosting.
5. Make the Whipped Chocolate Ganache: Place chocolate chips in a heatproof bowl. Heat heavy cream in a saucepan over medium-high until it simmers with small bubbles around the edges. Pour hot cream over the chocolate chips, cover with a plate, and let sit for 2 minutes.
6. Whisk Ganache and Chill: Whisk the chocolate and cream until smooth and fully combined. Cover the surface with plastic wrap and refrigerate until the ganache cools to room temperature and thickens, about 1-2 hours.
7. Whip the Ganache: Using a stand mixer with a whisk attachment or hand mixer, whip the ganache on medium-high speed 2-3 minutes until it lightens in color and forms soft peaks similar to buttercream.
8. Make the Marshmallow Cream Filling: In a stand mixer bowl with paddle attachment or using a hand mixer, whip butter on high speed about 5 minutes until creamy. Lower speed and add powdered sugar, mixing until combined.
9. Add Marshmallow and Vanilla: Mix in marshmallow fluff and vanilla extract on low speed until smooth and uniform, 1-2 minutes.
10. Prepare Cake Layers: Once cooled, level and torte each cake layer to preferred height. Reserve 2 tablespoons of marshmallow cream for piping decoration and put 1 cup of whipped ganache into a piping bag with a 1/2 inch opening.
11. Assemble First Two Layers: Place first layer on turntable. Pipe a circle of whipped ganache around the edge. Fill center with half the marshmallow cream. Repeat with second layer, then top with final layer upside down so bottom is on top.
12. Crumb Coat Cake: Apply a thin layer of whipped ganache all around cake and refrigerate for at least 20 minutes to set the crumb coat.
13. Finish Frosting: Use an icing smoother to create a smooth finish with remaining whipped ganache. Chill for 10 minutes to set the frosting.
14. Pipe Marshmallow Decoration: Fill a piping bag fitted with Wilton Tip 3 with reserved marshmallow cream. Starting at one edge, pipe continuous overlapping loops to decorate top of cake for a classic look.

Notes

• For DIY buttermilk: mix 1 cup milk with 1 tablespoon white vinegar or lemon juice. Let sit 5 minutes before using.
• Be sure cake layers are completely cooled before assembling to prevent melting the frosting.
• Using hot coffee instead of water enhances the chocolate flavor in the cake.
• Whipped ganache consistency is key: it should be smooth and hold a peak to frost the cake properly.
• Crumb coating chills the cake and seals in crumbs for a clean frosting finish.

Keywords: Hostess cupcake cake, chocolate layer cake, marshmallow cream filling, whipped ganache frosting, homemade hostess cupcake