Hostess Cupcake Layer Cake
Inspired by Hostess Cupcakes (aka one of my grade school obsessions), this cake features layers of fudgy chocolate cake, marshmallow cream filling, and a decadent whipped chocolate ganache frosting.
Servings 15 slices
Ingredients
Chocolate Cake
- 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
- 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
Whipped Chocolate Ganache Frosting
- 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
Make the Chocolate Cake
- Preheat the oven to 350ºF and prepare three 6-inch or two 8-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with a parchment paper circle.
- Place all of the dry ingredients into the bowl of a stand mixer and stir on low for 30 seconds to fully combine them. Add the vegetable oil, eggs, vanilla, and buttermilk and mix on low until just combined. With the mixer still on low, add the hot coffee (or hot water) in a slow stream. Continue mixing on low until fully combined, about 1 minute. The batter will be thin.
- Pour the batter into the prepared cake pans and bake for 32-36 minutes, until a wooden toothpick inserted comes out clean. Cool completely before frosting.
Make the Whipped Chocolate Ganache
- Place the chocolate chips into a heat resistant bowl (glass or metal) and set aside. In a saucepan over medium-high heat, warm the heavy whipping cream until it just starts to simmer. I always look for small bubbles forming around the edge and a soft simmer starting in the middle. When it's reached this point, pour the cream into your bowl of chocolate, cover it with a plate, and let it sit for 2 minutes.
- Whisk the chocolate and heavy cream mixture together until it’s uniform in consistency and there are no bits of chocolate left on your whisk. Cover the surface of the ganache with a piece of plastic wrap and refrigerate until the ganache is room temperature. This can take between 1-2 hours depending on how deep your bowl of ganache is (the shallower the container the quicker it will set). In the meantime, you can move on to making the marshmallow cream filling if you'd like.
- When the ganache ready to whip it will be about the consistency of smooth peanut butter. Use a stand mixer with the whisk attachment or a hand mixer, whip the ganache on medium-high speed just until it lightens in color and maintains a nice peak (similar to the consistency of buttercream frosting), about 2-3 minutes**.
Make the Marshmallow Cream Filling
- In the bowl of a stand mixer with the paddle attachment or using a hand mixer, whip the butter on high speed until smooth and creamy, about 5 minutes. Turn the mixer to low speed and add the powdered sugar. Mix until fully combined, about 2 minutes.
- Add the marshmallow fluff and vanilla. Continue to mix on low speed until combined and uniform, 1-2 minutes.
Assembly
- Once the chocolate cake layers have cooled completely, level and torte each layer to your desired height. Reserve about 2 Tablespoons of marshmallow cream filling (to pipe the top detail) and set aside. Add about 1 Cup of whipped chocolate ganache into a piping bag and snip off about 1/2 inch opening.
- Place the first layer on a turntable and pipe a circle of whipped chocolate ganache around the edge of the cake layer. Fill in the center with half of the marshmallow cream filling. Here's a detailed tutorial on this filling method in case this is your first time working with a soft filling.
- Place the next cake layer on top and repeat the process of piping the ganache circle and filling in the center with the rest of the marshmallow cream filling. Place the final layer on top, upside down so that the bottom of the cake layer is the top of the cake. Crumb coat the cake with whipped chocolate ganache and place it in the refrigerator for at least 20 minutes to let everything set up.
- Use an icing smoother to create a smooth buttercream finish with the rest of the chocolate ganache frosting***, then place the cake into the refrigerator for about 10 minutes to let the frosting set. Add the reserved marshmallow cream filling into a piping bag fitted with Wilton Tip 3. Starting at one edge of the cake, pipe a continuous series of overlapping loops directly across the top of the cake, ending on the opposite edge.
Notes
*DIY Buttermilk Recipe: add 1 Tbsp of white vinegar to a jar and top it with 1 Cup of whole milk. Stir and let sit for 15 minutes before using in the recipe.
**If your whipped ganache starts to look curdled, it has been over-whipped. The only way to fix this is to place the ganache back into a heatproof bowl and set it over a pot of simmering water (or double boiler). Melt it back into liquid, whisking constantly, and re-cool it to room temperature before whipping it again for less time than before.
***If at any point you need to re-whip your chocolate ganache frosting after it's been sitting out, just add it back into your stand mixer with the whisk attachment or use a hand mixer to bring it back to smooth consistency.
Make Ahead Tips:
- The chocolate cake can be made ahead and stored at room temperature, covered tightly in plastic wrap, for up to two days. Alternatively, you can cover with plastic wrap and store in the freezer for up to two months before thawing to room temperature.
- You can make the chocolate ganache, cover with plastic wrap, and store in the refrigerator for up to two weeks before bringing it back to room temperature and whipping it into frosting.
- The already whipped ganache frosting can be stored in an airtight container in the refrigerator for up to two weeks. When you're ready to use it, bring it back to room temperature and re-whip until it reaches smooth frosting consistency.
- The marshmallow cream filling can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you're ready to use it, bring it back to room temperature and re-mix with your mixer on low speed until smooth and creamy.