Hostess Cake

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 Mini Mounds Bars, Homemade Worms in Dirt, or my Homemade Vanilla Oreo Cookies.

hostess cake
hostess cake

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.

hostess cake

Ingredients for a Hostess Cake

Organic Valley Salted Butter

Wholesome Organic Cane Sugar

Organic Valley Large Eggs

Lafaza Organic Ground Vanilla Bean

Organic Valley Grassmilk

Organic Valley Sour Cream

Homemade Organic Cake Flour

NuNaturals Organic Dutch Cocoa Powder

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Organic Valley Heavy Whipping Cream

Florida Crystals Organic Powdered Sugar

Simply Organic Vanilla Extract

Vegan Dark Chocolate Ganache

hostess cake

Tools Needed

Digital Food Scale

Stand Mixer

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!)

Piping Bags

Ateco tip #6

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hostess cake

How to Make a Hostess Cake

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. 

hostess cake

Tips for Making a Hostess Cake

• 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!

hostess cake

FAQ's

Can I make this cake ahead of time?

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.

Can I make this gluten free?

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.

How should I store this cake?

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.

Why Choose Organic Ingredients?

You all know I’m a huge organic advocate. And I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good. Otherwise they are just sweet and they don’t taste like much else.

Organic ingredients are more pure than conventional ones. Therefore they actually have more flavor than the non organic options. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Additionally, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! I linked all the exact ingredients I used when making this recipe in the Ingredients section. You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip — hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post on Food Labels and What They Mean.

hostess cake

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hostess cake

Hostess Cake

Mimi Council
The iconic Hostess cupcake turned into one giant cake. This Hostess Cake is made of rich chocolate cake, filled with whipped cream, topped with chocolate ganache, and a signature squiggle.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Makes 8 servings
Calories 502 kcal

Ingredients
 
 

Batter

Filling

Decorating Frosting

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

Gluten Free — Replace the cake flour with 127 grams (¾ cup plus 1 tablespoon) gluten free flour blend.
High Altitude — Bake at 350°F for 25 minutes or until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 502kcalCarbohydrates: 56gProtein: 6gFat: 30gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 123mgSodium: 323mgPotassium: 187mgFiber: 2gSugar: 41gVitamin A: 1075IUVitamin C: 0.3mgCalcium: 94mgIron: 1mg
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