Hostess Cupcake Cake

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Recipe Intro From bakedwithlovebyivy

This Hostess Cupcake Cake is a giant and elevated version of the nostalgic school lunchbox treat. Rich chocolate cake, a sour cream vanilla buttercream center, smooth chocolate ganache, and the iconic icing swirl on top. This is the perfect cake for snacking after school.

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  • Ingredient Notes
  • FAQs
  • Recipe Card

Ingredient Notes

  • Sour Cream

    The sour cream makes for a moist and tangy chocolate cake. It also adds a tangy balance to the vanilla buttercream filling. You can use plain greek yogurt as replacement for sour cream if neccesary.

  • Semisweet Chocolate Chips

    I prefer to use semisweet chocolate chips for the ganache. You can use milk or dark chocolate chips instead if you would prefer.

FAQs

What is the filling in a Hostess Cupcake made of?

What is chocolate ganache?

Prep time: 30mins
Cook time: 40mins
Serves or Makes: 1 loaf cake

Recipe Card

ingredients

Cake

  • 1 cup plus 2 tablespoons all purpose flour
  • 1 cup white granulated sugar
  • 1/4 cup dark cocoa powder
  • 1/2 teaspoon baking powder
  • 1 1/8 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/4 cup sour cream
  • 1/4 cup neutral oil
  • 1 teaspoon vanilla extract
  • 1/4 cup plus 2 tablespoons milk
  • 1/2 cup brewed coffee, espresso, or instant coffee

ingredients

Filling

  • 1 stick (1/2 cup) unsalted butter, softened
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 1 1/2 tablespoons sour cream
  • 2 tablespoons heavy cream, as needed

ingredients

Ganache

  • 1 cup semisweet chocolate chips
  • 3/4 cup heavy cream
  • 1/8 teaspoon salt

Method

  • Step 1

    Preheat oven to 350 degrees Fahrenheit.

  • Step 2

    In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.

  • Step 3

    In a medium bowl, whisk the eggs, sour cream, oil, milk, vanilla, and coffee.

  • Step 4

    Pour the wet mixture into the dry mixture and whisk until just combined and smooth.

  • Step 5

    Transfer the batter to a standard loaf pan greased and lined with parchment paper.

  • Step 6

    Bake for 35-40 minutes or until a toothpick inserted comes out with a few moist crumbs.

  • Step 7

    To make the filling, whip together the softened butter, salt, and vanilla until fluffy.

  • Step 8

    Add powdered sugar and mix to combine.

  • Step 9

    Mix in sour cream and add heavy cream as needed until the consistency is smooth and fluffy.

  • Step 10

    Transfer 1/4 of the filling to a piping bag with a small round tip and the remaining 3/4 of filling to a piping bag fitted with a large round tip.

  • Step 11

    For the ganache, heat up the cream in the microwave in 30 second increments until it steams.

  • Step 12

    Add the chocolate chips and salt to a medium bowl and pour the hot cream over the chocolate chips.

  • Step 13

    Whisk until smooth.

  • Step 14

    Once cooled, release the cake from the pan using an offset spatula to run around the sides.

  • Step 15

    Using the piping bag with the large round tip, poke 5 holes across the center of the chocolate cake and squeeze the filling into each.

  • Step 16

    Top the cake with the chocolate ganache and use an offset spatula to spread it out into an even layer.

  • Step 17

    Using the piping bag fitted with the small round tip, pipe the signature swirl across the center of the cake on top of the ganache.

  • Step 18

    Slice and enjoy!