Hostess Sheet Cake
Learn how to make the classic Hostess Sheet Cake, a moist chocolate cake topped with creamy homemade frosting for the perfect easy dessert.
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp fine salt
- 1 cup unsalted butter
- 1 cup water
- 1/3 cup unsweetened cocoa powder
- 2 large eggs at room temperature
- 1/2 cup buttermilk at room temperature
- 1 tsp vanilla extract
Frosting
- 1/2 cup unsalted butter softened
- 6 tablespoons whole milk
- 1/4 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 4 cups powdered sugar
Equipment
- mixing bowl
- saucepan
- whisk
- oven
- 13x9-inch baking pan
Instructions
- Preheat your oven to 350°F. Grease a 13x9-inch baking pan and set it aside.
- In a large mixing bowl, whisk together the 2 cups flour, 2 cups granulated sugar, 1 teaspoon baking soda, and 1 teaspoon fine salt until they are fully combined.
- Combine 1 cup butter, 1 cup water, and 1/3 cup cocoa powder in a medium saucepan. Place it over medium heat, stirring occasionally, until the butter melts and the mixture just begins to boil. Immediately pour this hot mixture over the dry flour mixture and stir with a whisk until the batter is smooth.
- In a separate small bowl, whisk the 2 eggs, 1/2 cup buttermilk, and 1 teaspoon vanilla extract. Pour this into the chocolate batter and stir vigorously with a spatula until the batter is completely smooth and uniform in color.
- Pour the finished batter into your prepared baking pan, spreading it into an even layer. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, make the frosting. Melt 1/2 cup butter in a saucepan over medium heat. Whisk in the 6 tablespoons milk and 1/4 cup cocoa powder and bring the mixture to a gentle boil. Remove from heat and whisk in 1 teaspoon vanilla extract.
- Gradually sift in the 4 cups powdered sugar, whisking constantly until the frosting is completely smooth and free of lumps. The frosting should be pourable but will thicken as it cools slightly.
- Pour the warm frosting over the hot cake as soon as it comes out of the oven, spreading it evenly with an offset spatula to cover the entire surface. Allow the cake to cool completely in the pan before slicing and serving.