Hostess Cake
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This Hostess Cake is just like the classic nostalgic Hostess Cupcake. Rich chocolate cake is filled with whipped cream frosting and topped with dark chocolate ganache and that signature white squiggle.
If you love nostalgic desserts, try some of my other favorites like my Homemade Worms in Dirt, Vegan Snickers Bars, or my Homemade Vanilla Oreo Cookies.
Table of Contents
Why You'll Love This Recipe
Nostalgic: This Hostess Cake is incredibly nostalgic! If you grew up eating the Hostess cupcakes, then this is exactly like that, but in cake form! I rarely ever got a Hostess cupcake as a child as my mom didn't buy them. Sometimes I got to enjoy one at a friends, which kind of made me obsessed!
Chocolate + Whipped Cream: This Hostess Cake is a rich and moist chocolate cake that's filled with whipped cream. It's finished off with chocolate ganache and that signature squiggle. The light and fluffy whipped cream compliments the rich chocolate cake just perfectly.
Perfect for Any Party: You can't go wrong with this Hostess Cake, no matter what you're celebrating! This simple chocolate and vanilla cake is a simple cake that everyone will love.
Ingredients
Lafaza Organic Ground Vanilla Bean
NuNaturals Organic Dutch Cocoa Powder
Organic Valley Heavy Whipping Cream
Florida Crystals Organic Powdered Sugar
Simply Organic Vanilla Extract
Tools Needed
6-inch Cake Pan (use code MIMIBAKES for 10% off Kana, my favorite sustainable cake pans!)
Parchment Paper (use code MIMIBAKES for 10% off Kana, my favorite non toxic parchment paper!)
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line two 6-inch cake pans with parchment paper.
Step 2
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter and cane sugar and mix on low until combined and there are no butter chunks.
Add the eggs, milk, heavy whipping cream, and sour cream and mix on low to combine. Scrape the sides of the bowl and mix so there are no butter chunks on the bottom or sides.
In a separate bowl, add the cake flour, cocoa powder, baking powder, and sea salt and whisk together. With the mixer on low, slowly add in the cake flour mixture and mix on low until combined and you have a smooth cake batter. Divide evenly into the two cake pans, about 368 grams each.
Step 3
Bake for 30 minutes or until a toothpick inserted in center comes out clean. Allow to cool completely in the cake pans. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 4
To make the decorating frosting: In a medium mixing bowl, add the butter, powdered sugar, and milk and whisk until you have a smooth frosting. Transfer to a piping bag with decorating tip #6.
Step 5
To make the filling: In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), add the heavy whipping cream, powdered sugar, and vanilla extract. Whisk on low and gradually increase speed until stiff peaks form.
Step 6
To assemble the cake, place the first cake layer on a cake plate or spinner. Add the filling on top and spread evenly. Place the second cake layer on top. I went around the sides with a cake spatula as well to smooth it.
Add chocolate ganache on top, enough to cover the top of the cake. Pipe squiggles on top in one line down the middle of the cake.
Baker's Tips
- Make the Chocolate Ganache ahead of time, so it has time to cool to room temperature. You want the ganache to be room temperature so it just coats the top of the cake and doesn't run down the sides too much. I prefer to use my Vegan Dark Chocolate Ganache recipe for this cake, as I feel the richness of the dark chocolate ganache is more similar to a Hostess Cupcake. But, if you don't want to make the vegan version, you can use my traditional Chocolate Ganache recipe as well.
- Make sure the cake is completely cooled before assembling. The filling is a whipped cream frosting, so it will suffer if the cake is warm at all. It also has to be stored in the fridge because of this filling.
- The decorating frosting is completely optional. It's only to make it look like the iconic Hostess Cupcake, it really serves no other purpose than that! So, if you want to skip this step, that's totally okay! Or if you bake frequently and have any sort of icing, cookie decorating frosting or writing frosting around – that will do too!
FAQ's
If you want to make this ahead of time, I'd recommend just baking the cake layers and chocolate ganache the day before. You can wrap them in plastic wrap and then assemble the cake the day of. The whipped cream is best when it's fresh. And this is a naked cake, so it's not covered on the sides. This can make the cake dry out if prepared in advance.
Yes, there's a simple adjustment in the Notes at the bottom of the recipe to make this gluten free. I even link my favorite gluten free flour mix.
Because this has a whipped cream filling, this cake needs to be stored in the fridge. You should store it in an airtight container to prevent it from drying out.
Craving More?
Hostess Cake
Equipment
- Ateco Tip #6 (or no tip is fine)
Ingredients
Batter
- 113 grams salted butter (softened)
- 170 grams cane sugar
- 2 large eggs (room temperature)
- ½ cup milk (room temperature)
- ¼ cup heavy whipping cream (room temperature)
- ¼ cup sour cream (room temperature)
- 127 grams cake flour
- 43 grams Dutch cocoa powder (sifted)
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon ground vanilla bean
Filling
- 1 cup heavy whipping cream
- 71 grams powdered sugar (sifted)
- ½ teaspoon vanilla extract
Topping
Decorating Frosting
- 1 tablespoon salted butter (softened)
- 71 grams powdered sugar (sifted)
- 2 teaspoons milk
Instructions
- Preheat the oven to 350°F. Line two 6-inch cake pans with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter and cane sugar and mix on low until combined and there are no butter chunks.
- Add the eggs, milk, heavy whipping cream, and sour cream and mix on low to combine. Scrape the sides of the bowl and mix so there are no butter chunks on the bottom or sides.
- In a separate bowl, add the cake flour, cocoa powder, baking powder, and sea salt and whisk together. With the mixer on low, slowly add in the cake flour mixture and mix on low until combined and you have a smooth cake batter.
- Divide evenly into the two cake pans, about 368 grams each.
- Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cake pans.
- To make the decorating frosting: In a medium mixing bowl, add the butter, powdered sugar, and milk and whisk until you have a smooth frosting. Transfer to a piping bag with decorating tip #6.
- To make the filling: In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), add the heavy whipping cream, powdered sugar, and vanilla extract. Whisk on low and gradually increase speed until stiff peaks form.
- To assemble the cake, place the first cake layer on a cake plate or spinner. Add the filling on top and spread evenly. Place the second cake layer on top. I went around the sides with a cake spatula as well to smooth it.
- Add chocolate ganache on top, enough to cover the top of the cake. Pipe squiggles on top in one line down the middle of the cake.
- Serve immediately or store in the fridge for up to 5 days.
Notes
Nutrition
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