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Hostess Cupcake Layer Cake Recipe

Hostess Cupcake Layer Cake Recipe
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★★★★★

5 from 30 reviews

This Hostess Cupcake Layer Cake is a decadent and rich chocolate cake inspired by the iconic Hostess Cupcake flavor. Featuring moist chocolate cake layers layered with fluffy marshmallow cream filling and topped with a smooth whipped chocolate ganache, this homemade treat is perfect for chocolate lovers seeking a nostalgic dessert with a luscious texture and classic taste.

Ingredients

Scale

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

Ganache Ingredients

  • 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

Instructions

  1. Make the Chocolate Cake: Preheat the oven to 350ºF (175ºC) and prepare three 6-inch or two 8-inch cake pans by spraying sides with cooking spray and lining bottoms with parchment paper to ensure easy cake release. Combine all dry ingredients in a stand mixer bowl and stir on low for 30 seconds to blend.
  2. Mix Wet Ingredients: Add vegetable oil, eggs, vanilla extract, and buttermilk to the dry mix. Mix on low until just combined, then slowly stream in hot coffee or water while maintaining low speed until batter is smooth but thin, about 1 minute.
  3. Bake the Cakes: Divide batter evenly into prepared pans. Bake in preheated oven for 32-36 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely before frosting.
  4. Prepare Whipped Chocolate Ganache: Place chocolate chips in a heatproof bowl. Heat heavy cream over medium-high heat until small bubbles form around the edge and it starts to simmer. Pour hot cream over chocolate chips, cover with a plate, and let sit for 2 minutes. Whisk until smooth and no lumps remain.
  5. Chill and Whip Ganache: Cover ganache surface with plastic wrap and refrigerate 1-2 hours until it reaches room temperature and thickens to smooth peanut butter consistency. Whip with mixer on medium-high speed until lightened in color and stiff peaks form, about 2-3 minutes.
  6. Make Marshmallow Cream Filling: Using a stand mixer with paddle attachment, whip butter on high speed for 5 minutes until creamy. Add powdered sugar and mix on low until combined, about 2 minutes. Add marshmallow fluff and vanilla extract; mix on low until fully combined and uniform, 1-2 minutes.
  7. Assemble the Cake Layers: Once cooled, level and torte each cake layer to desired height. Reserve 2 tablespoons of marshmallow filling for piping decoration. Fill a piping bag with about 1 cup whipped ganache, cutting about a 1/2-inch opening.
  8. Layer Filling and Ganache: Place the first cake layer on a turntable. Pipe a ganache ring around the edge, then fill the center with half the marshmallow cream. Repeat with second layer and remaining marshmallow cream. Place final layer upside down, with bottom of cake on top.
  9. Crumb Coat the Cake: Cover entire cake with whipped ganache using an icing spatula to seal in crumbs. Refrigerate at least 20 minutes to let ganache set.
  10. Final Frosting and Decoration: Use an icing smoother to create a smooth buttercream finish with remaining ganache. Chill the cake for 10 minutes. Add reserved marshmallow cream to a piping bag fitted with Wilton Tip 3 and pipe overlapping loops across the top edge of the cake for decoration.

Notes

  • For homemade buttermilk, combine 1 cup milk with 1 tablespoon lemon juice or white vinegar; let sit 5-10 minutes until thickened.
  • Use room temperature eggs and buttermilk to ensure even mixing and tender crumb.
  • Hot coffee intensifies the chocolate flavor but can be substituted with hot water if preferred.
  • Ganache consistency depends on chilling time; thinner ganache takes longer to whip.
  • Use a turntable for easier, more precise cake assembly and frosting application.
  • Store cake refrigerated and allow to come to room temperature before serving for best texture.

Nutrition

Keywords: Hostess cupcake cake, chocolate layer cake, marshmallow filling, whipped ganache, nostalgic dessert

Find it online: https://servedbynora.com/hostess-cupcake-layer-cake-recipe/