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Hostess Sheet Cake Recipe: Best Easy Chocolate Cake Bars Ever

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This Hostess sheet cake recipe transforms the nostalgic flavors of classic Hostess cupcakes into easy-to-serve chocolate cake bars with a creamy vanilla filling and glossy chocolate glaze. Perfect for parties, potlucks, or whenever you crave a crowd-pleasing, fudgy chocolate treat.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 3/4 cup (65g) unsweetened cocoa powder (Dutch-process preferred)
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 cup (226g) unsalted butter, melted
  • 1 cup (240ml) hot coffee
  • 1 cup (240ml) buttermilk
  • 2 large eggs, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • For the Creamy Filling:
  • 1/2 cup (113g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 2–3 tbsp (30-45ml) heavy cream
  • 1 tsp (5ml) pure vanilla extract
  • Pinch of salt
  • For the Chocolate Glaze:
  • 1 cup (170g) semisweet chocolate chips
  • 1/4 cup (57g) unsalted butter
  • 1 tbsp (15ml) light corn syrup (optional)
  • 2–3 tbsp (30-45ml) milk

Instructions

  1. Preheat oven to 350°F (175°C). Line a 10×15-inch sheet pan with parchment paper, letting it hang over the sides. Lightly grease the paper.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
  3. In another bowl, whisk together melted butter, hot coffee, buttermilk, eggs, and vanilla.
  4. Pour wet ingredients into dry ingredients and whisk until just combined and smooth. Do not overmix.
  5. Pour batter into prepared pan and gently tap to settle. Bake for 20-24 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  6. Cool cake in the pan on a wire rack for at least 30 minutes until completely cool.
  7. For the filling: Beat softened butter with powdered sugar on medium speed until light and fluffy, about 2-3 minutes. Add heavy cream, vanilla, and a pinch of salt. Beat until creamy and spreadable. Adjust consistency with more cream or powdered sugar as needed.
  8. Lift cooled cake from pan using parchment. Spread vanilla filling evenly over the cake with an offset spatula or butter knife. Chill for 10-15 minutes.
  9. For the glaze: In a small saucepan, melt chocolate chips, butter, and corn syrup (if using) over low heat, stirring until smooth and shiny. Add milk as needed to reach a pourable consistency.
  10. Pour warm glaze over the filling and gently spread to cover. Let set at room temperature for 30 minutes or refrigerate for 15 minutes.
  11. Lift cake out and slice into bars or squares, wiping the knife between cuts for clean edges.
  12. Serve at room temperature. Store covered at room temp for up to 2 days, or refrigerate for up to 5 days.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute plant-based butter and milk, and use vegan chocolate chips. Let cake cool completely before adding filling to prevent melting. For clean slices, chill after glazing and use a hot, dry knife. Cake can be made ahead and assembled the next day. Store at room temp for 2 days or refrigerate for up to 5 days. Freeze individually wrapped bars for up to 2 months.

Nutrition

Keywords: Hostess sheet cake, chocolate cake bars, easy dessert, potluck dessert, creamy filling, chocolate glaze, nostalgic dessert, homemade Hostess, party dessert, lunchbox treat

Find it online: https://pokirecipes.com/hostess-sheet-cake-recipe-best-easy-chocolate-cake-bars-ever/