Go Back
–+ servings
Hostess Cupcake Layer Cake

Hostess Cupcake Layer Cake: A Nostalgic Chocolate Dream

This Hostess Cupcake Layer Cake is a nostalgic treat filled with rich chocolate, creamy marshmallow, and luscious ganache, perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 36 minutes
Cooling Time 30 minutes
Total Time 1 hour 36 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour substitute with a 1:1 gluten-free flour blend for gluten-free
  • 2 cups granulated sugar brown sugar can enhance flavor
  • 3/4 cup natural unsweetened cocoa powder use Dutch-processed for deeper taste
  • 1 tsp baking soda vital leavening agent
  • 1 tsp baking powder enhances leavening
  • 1/2 tsp salt elevates flavor
  • 1 cup vegetable oil substitute with melted butter for richer taste
  • 4 large eggs acts as a binding agent
  • 2 tsp pure vanilla extract
  • 1 cup buttermilk replace with milk + 1 tbsp vinegar
  • 1 cup hot coffee or hot water enhances chocolate richness
For the Whipped Ganache Frosting
  • 2 cups semi-sweet chocolate chips swap for dark chocolate for less sweet
  • 1 cup heavy whipping cream coconut cream for non-dairy option
For the Marshmallow Filling
  • 1/2 cup unsalted butter
  • 2 cups powdered sugar
  • 1 cup marshmallow fluff homemade marshmallow cream works as alternative
  • 1 tsp pure vanilla extract

Equipment

  • Stand mixer
  • 9-inch round cake pans
  • Parchment Paper
  • Mixing bowls
  • Saucepan

Method
 

Step-by-Step Instructions for Hostess Cupcake Layer Cake
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans with non-stick spray and parchment.
  2. In a large stand mixer bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt; mix on low for 30 seconds.
  3. Add vegetable oil, eggs, vanilla, and buttermilk; blend until just combined. Gradually pour in hot coffee or water.
  4. Pour the batter into prepared pans and bake for 32-36 minutes until a toothpick comes out clean.
  5. While cakes cool, heat cream in a saucepan, pour over chocolate chips, let sit for 5 minutes, then whisk until smooth.
  6. Whip the cooled ganache on medium-high until light and fluffy, about 3 minutes.
  7. In another bowl, beat butter and sugar until creamy, then add marshmallow fluff and vanilla until smooth.
  8. Level the tops of the cakes, spread marshmallow filling on one layer, then top with ganache and second layer.
  9. Apply a crumb coat with ganache, chill for about 30 minutes, and then frost the whole cake.
  10. Decorate with reserved filling as desired.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 56gProtein: 6gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 300mgPotassium: 200mgFiber: 3gSugar: 30gVitamin A: 600IUCalcium: 50mgIron: 2mg

Notes

Ensure ingredients are at room temperature for better mixing and texture. Avoid overmixing to maintain cake fluffiness.

Tried this recipe?

Let us know how it was!