Hostess Sheet Cake
Ingredients
*For the cake:*
- 2 cups granulated sugar
- ¼ cup melted salted butter
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- 2 eggs at room temperature
- ¾ cup cocoa powder
- 1 ¾ cups all-purpose flour
- 2 tsp baking soda
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup brewed strong coffee or 1 cup hot water as a substitute
- 1 cup whole milk
*For the filling:*
- 14 oz marshmallow fluff
- 1 cup room temperature salted butter
- 3 ½ cups powdered sugar
- 2 tsp vanilla extract
- 2-4 tbsp whole milk or heavy cream, at room temperature
- ¼ tsp salt
*For the frosting:*
- 1 cup room temperature salted butter
- 4 ½ cups powdered sugar
- ¾ cup cocoa powder
- ½ cup whole milk at room temperature
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
*For the cake:*
- Preheat the oven to 350°F. Grease and line a 9×13 metal baking pan with parchment paper.
- In a stand mixer, combine melted butter, granulated sugar, vegetable oil, vanilla extract, and room temperature eggs. Mix until combined.
- In a separate bowl, sift cocoa powder, flour, baking soda, baking powder, and salt. Add half of the dry ingredients to the mixer, then add the milk. Mix, then add the rest of the dry ingredients and the coffee. Mix until fully incorporated.
- Pour the batter into the prepared pan and bake for 30-35 minutes. Allow to cool for 30 minutes at room temperature before refrigerating for about 1 hour or up to overnight.
*For the filling:*
- Beat butter and marshmallow fluff in a stand mixer until smooth.
- Add vanilla extract, powdered sugar, salt, and milk. Adjust the milk for desired consistency. Set aside.
*For the frosting:*
- Cream butter, powdered sugar, and cocoa powder in a stand mixer.
- Add vanilla, milk, and salt. Beat until smooth. Set aside.
*Assembly:*
- Once the cake has cooled, flip it out of the pan and slice it in half lengthwise.
- Place the bottom half down, add marshmallow filling, and top with the other half. Refrigerate for 30 minutes to 1 hour.
- Spread fudge frosting on the top and sides of the cake.
- Use a piping bag to add extra marshmallow filling in small looped lines across the cake.
- Slice and serve! This cake can be stored at room temperature or refrigerated. Enjoy!