Hostess Cupcake Cake
If you liked Hostess Cupcakes in your lunchbox as a kid, you’ll love this cake version that’s all grown up!
OH my gosh. This cake. YOU GUYS! Where to even begin?!? Because, honestly, this cake was all kinds of ridiculous. In the very best way…
I remember back when my mom would pack my lunches and would on a very rare occasion send me to school with a Hostess Cupcake in my lunchbox. I tried to not let my friends see me geek out over a cupcake in (but seriously, how come none of the other 5th graders ever seemed as fall-over-yourself excited about cupcakes as I did?? Was I truly alone in that feeling?!). So I’d carefully set it aside until I had finished my lunch. I wanted it to be the very last thing that I tasted before going back to class.
And there was no just shoveling the whole thing in my mouth. Oh no. I took my time and savored each component separately. First, I peeled (yes, peeled, you know what I’m talking about!) off the chocolate icing and ate that first. Next I scooped out the cream filling. And finally, I’d eat the remaining cake. If I was lucky enough to get a Hostess Cupcake in my lunchbox, you can darn well believe I made it a full-blown experience when it came time to eat it!
Being the mature adult that I am today, it’s been long, long time since I’ve sampled fine packaged delicacies such as a Hostess Cupcake. But that doesn’t mean I hold it in any less regard. In fact, I made this cake as an ode to my favorite lunchbox treat!
Basically, if a Hostess cupcake grew up to be a full-blown layer cake, this is what it would be. And it’s nothing short of OMG SO GOOD. To use my most eloquent terminology there.
Today’s cake recipe combines layers of my all-time favorite chocolate cake with a copycat Little Debbie cream filling (that I also used in these Oatmeal Cream Pies), and it’s topped with a sinfully indulgent chocolate ganache.
It’s literally a larger-than-life Hostess Cupcake with better chocolate frosting, a better cream filling, and much better chocolate cake.
So, what I’m say is pretty much this: if you were that child geeking out in the cafeteria over a Hostess Cupcake… this one’s for you ????.
- My Best Chocolate Cake baked in two 9-inch rounds and cooled
- A batch of my Perfect Chocolate Ganache
- 1 cup vegetable shortening
- 1/4 cup corn syrup
- 7 ounce jar of marshmallow cream
- 1 1/2 cups powdered sugar
- 1 tsp vanilla
- Bake the cakes and let cool completely.
- Make the cream filling: Use an electric mixer to whisk together the shortening, the marshmallow cream, and the corn syrup. Add the vanilla and the powdered sugar 1/2 cup at a time, mixing in between additions. The mixture will not look as smooth once you add the powdered sugar, and that's okay.
- Spread the filling onto one layer of cake (reserve a little filling to pipe a swirl on top if desired). Place the second cake on top. Use a spatula to smooth any cream that squeezed out of the sides. CHILL the assembled cake for 30 minutes.
- Make the ganache. Spread on top of the cake (and pipe the swirl on top if you want to) and return to the refrigerator immediately. This keeps the ganache from melting the filling and making the cake sag.
- Once the ganache has cooled and is no longer in danger of softening the filling, it's okay to keep the cake at room temperature.