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Hostess Cupcake Layer Cake Recipe

Hostess Cupcake Layer Cake Recipe
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★★★★★

4.9 from 12 reviews

This Hostess Cupcake Layer Cake recipe replicates the iconic chocolate cupcake with a whipped chocolate ganache and marshmallow cream filling, layered into a rich and moist chocolate cake. Perfect for special occasions or indulgent dessert cravings, this cake combines layers of fudgy cake, fluffy marshmallow filling, and luscious whipped chocolate ganache frosting for a decadent treat.

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 (see notes for DIY recipe)
  • 1 Cup (240ml) hot coffee or hot water

Ganache and Frosting

  • 2 Cups (16oz, 370g) semi-sweet chocolate chips
  • 2 Cups (16oz, 480ml) heavy whipping cream
  • 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 and prepare three 6-inch or two 8-inch cake pans by spraying with cooking spray and lining the bottom with parchment paper circles. In a stand mixer bowl, combine all dry ingredients on low for 30 seconds. Add vegetable oil, eggs, vanilla, and buttermilk, mixing on low until just combined. Slowly add hot coffee while mixing on low for 1 minute until smooth. Pour batter into pans.
  2. Bake the Cake Layers: Bake the cake layers for 32-36 minutes or until a toothpick inserted comes out clean. Let cool completely before frosting.
  3. Make the Whipped Chocolate Ganache: Place chocolate chips in a heatproof bowl. Warm heavy cream over medium-high heat until small bubbles form and it simmers gently. Pour cream over chocolate, cover, and let sit 2 minutes. Whisk until smooth, cover with plastic wrap, and refrigerate 1-2 hours until room temperature.
  4. Whip the Ganache: Using a stand mixer or hand mixer, whip the ganache on medium-high speed until it lightens in color and holds soft peaks, about 2-3 minutes.
  5. Make the Marshmallow Cream Filling: Beat butter on high speed until creamy (about 5 minutes). Add powdered sugar on low speed, mixing 2 minutes. Add marshmallow fluff and vanilla, mixing until smooth and combined, about 1-2 minutes.
  6. Assemble the Cake: Level and torte the cooled cake layers. Reserve 2 tablespoons of marshmallow cream for piping. Fill a piping bag with 1 cup whipped ganache, snip 1/2 inch opening. Place first cake layer on a turntable, pipe a ganache circle around the edge, and fill center with half the marshmallow filling.
  7. Layer the Cake: Add second cake layer, repeat ganache ring and fill with remaining marshmallow cream. Place final layer upside down on top. Crumb coat with ganache and refrigerate for 20 minutes.
  8. Finish Frosting: Smooth remaining ganache over cake using an icing smoother. Chill in refrigerator for 10 minutes to set.
  9. Pipe Top Decoration: Using reserved marshmallow cream in a piping bag with Wilton Tip 3, pipe a continuous overlapping loops pattern across the top of the cake from one edge to the other.

Notes

  • To make buttermilk, combine 1 cup of milk with 1 tablespoon of lemon juice or white vinegar; let sit for 5-10 minutes before using.
  • For best results, use room temperature eggs and ingredients.
  • Hot coffee enhances the chocolate flavor but hot water can be used as a substitute.
  • Ensure ganache is properly cooled to room temperature before whipping for best texture.
  • Use an icing smoother for a professional finish on the ganache layer.

Nutrition

Keywords: Hostess Cupcake cake, chocolate layer cake, whipped ganache, marshmallow filling, chocolate cake recipe, layered chocolate cake

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