I have had this cake on my “baking list” for years. Among many other things that will slowly make their way to the blog, haha. I made the traditional Hostess Cupcakes version for staff just for fun so many years ago, before I even started the blog! So I’ve had the recipe since then, but it just needed to be adjusted for cake. And yet, it’s taken me this long to actually make it!
When I saw my friend Becky’s adorable Orange Cream Cake on Instagram a couple months ago, it sparked memories of Chocolate Hostess Cupcakes. So thanks for that push Becky! While I had never seen an Orange Cream Hostess Cupcake when I was younger (like Becky had), I did covet the chocolate ones whenever I could get them. My mom was strict, especially with lunch at school. If I got desserts, it was only on specific days like Wednesdays or Tuesdays/Thursdays so they were limited. And they never once included Hostess products of any kind – mostly it was fruit snacks or Dunkaroos. So I envied the kids at school that came with Hostess Cupcakes daily – I wondered what their moms were like…
But, now I don’t have a mom telling me what I can or cannot eat – yet I am not buying Hostess Cupcakes… so thanks Mom. But, I am sharing my Hostess Cake with you all today, finally! This delicious and easy chocolate cake is filled with whipped cream frosting in the middle, just like the traditional Hostess Cupcake. It’s topped with my Vegan Dark Chocolate Ganache and a little piping of vanilla frosting in the iconic squiggle pattern. Get the recipe below for my Hostess Cake.
Tips for Making the Best 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!
Why use organic ingredients in this recipe? 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. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! 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 here on Food Labels and What They Mean.
Makes 2 layer 6-inch cake
Vegan Dark Chocolate Ganache
1/2 cup organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
2 organic large eggs, room temperature
1/2 cup organic milk, room temperature
1/4 cup organic heavy whipping cream, room temperature
1/4 cup organic sour cream, room temperature
127 grams (3/4 cup plus 2 1/2 tablespoons) all natural cake flour
43 grams (1/2 cup) organic Dutch cocoa powder, sifted
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon organic ground vanilla bean
1 tablespoon organic salted butter, softened
71 grams (1/2 cup) organic powdered sugar, sifted
2 teaspoons organic milk
1 cup organic heavy whipping cream
71 grams (1/2 cup) organic powdered sugar, sifted
1/2 teaspoon organic vanilla extract
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.
Gluten Free – Replace the cake flour with 127 grams (3/4 cup plus 1 tablespoon) organic gluten free flour blend.
High Altitude – Bake at 350°F for 25 minutes or until a wooden pick inserted in center comes out clean.
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Make sure to check out my Strawberry Whipped Cream Cake recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!