Hostess Cupcake Layer Cake

There is a special magic in the simple act to add 1 Tbsp of white vinegar to a jar and top it with 1 Cup of whole milk when making this Hostess Cupcake Layer Cake. This small step transforms ordinary milk into the perfect tangy buttermilk, infusing the rich chocolate cake layers with moistness and a subtle brightness that balances the sweetness perfectly. The cake layers combine with fluffy marshmallow cream filling and a silky whipped chocolate ganache frosting to create a show-stopping dessert that tastes as indulgent as it looks. This recipe is a celebration of classic flavors with thoughtful details that make every bite a delight!

Ingredients You’ll Need

The ingredients for this cake are wonderfully straightforward and essential—they each play a unique role in building flavor, texture, and that irresistible look. From the rich cocoa powder that deepens the chocolate taste to the lightness the buttermilk brings, every element is important to create this luscious, multi-layered masterpiece.

• All-purpose flour: Provides the perfect structure to make the cake tender yet sturdy enough to hold layers and frosting.
• Granulated sugar: Adds sweetness and helps create a moist crumb within the cake.
• Natural unsweetened cocoa powder: Brings intense chocolate flavor and a beautiful dark color.
• Baking soda and baking powder: Essential leavening agents for that light, airy texture.
• Salt: Enhances all the flavors and balances sweetness beautifully.
• Vegetable oil: Keeps the cake moist and tender without overpowering the flavor.
• Large eggs: Add richness and act as a binder for the cake layers.
• Vanilla extract: Infuses subtle warmth and aromatic sweetness.
• Buttermilk (DIY): This is where you add 1 Tbsp of white vinegar to a jar and top it with 1 Cup of whole milk to mimic traditional buttermilk, providing that slight tang and tenderness.
• Hot coffee or hot water: Enhances the chocolate flavor without adding bitterness.
• Semi-sweet chocolate chips: For the whipped chocolate ganache frosting, creating richness and a silky finish.
• Heavy whipping cream: Whipped into the ganache to achieve fluffy frosting consistency.
• Unsalted butter: The base for the marshmallow cream filling, adding creaminess and stability.
• Powdered sugar: Sweetens the marshmallow filling and helps it hold its shape.
• Marshmallow fluff: Brings that iconic, pillowy marshmallow texture and sweetness.

How to Make add 1 Tbsp of white vinegar to a jar and top it with 1 Cup of whole milk

Step 1: Preparing the DIY Buttermilk

This simple but essential step sets the foundation for a moist, tender cake. To make the buttermilk substitute, add 1 Tbsp of white vinegar to a jar and top it with 1 Cup of whole milk, then stir gently and let it sit for about 15 minutes. You’ll see it begin to curdle slightly—this means it’s ready! This tangy buttermilk substitute is what ensures your cake layers stay soft and flavorful.

Step 2: Mixing the Chocolate Cake Batter

Preheat your oven to 350ºF and prepare your cake pans with cooking spray and parchment paper. In a large mixing bowl or stand mixer, start by whisking all your dry ingredients—flour, sugar, cocoa powder, baking soda, baking powder, and salt. Then, add the wet ingredients: vegetable oil, eggs, vanilla extract, and the magic buttermilk you just prepared. Mix gently until combined, then slowly incorporate hot coffee or water, which amplifies the chocolate richness in your batter and helps keep it perfectly moist.

Step 3: Baking and Cooling

Divide the batter evenly among your prepared pans and bake for about 32-36 minutes, or until a toothpick inserted comes out clean. Don’t rush cooling; letting your cake layers cool completely before frosting helps maintain the luscious texture and ensures your frosting won’t melt or slide off.

Step 4: Creating the Whipped Chocolate Ganache Frosting

Place semi-sweet chocolate chips in a heatproof bowl. Warm heavy cream until it just begins to simmer, then pour over the chocolate. Let it sit covered for 2 minutes, then whisk until smooth and uniform. Chill until it cools to room temperature—this can take 1-2 hours depending on the container depth. Once ready, whip the ganache until light and fluffy with soft peaks, providing a rich yet airy frosting to complement the cake layers.

Step 5: Making the Marshmallow Cream Filling

Whip unsalted butter until silky and creamy, then gradually add powdered sugar. Next, fold in marshmallow fluff and a splash of vanilla extract until everything is smooth and fluffy. This irresistible, cloud-like filling pairs perfectly with the chocolate layers, delivering that nostalgic Hostess cupcake vibe.

Step 6: Assembling the Layer Cake

Level each cooled cake layer before stacking. Using a piping bag, pipe a circle of whipped ganache around the cake layer’s edge, then fill the center with marshmallow cream filling. Stack the layers repeating this pattern, and invert the final layer so its bottom side becomes the cake top for a flat surface. Crumb coat with ganache and chill to set. Finish with a smooth ganache coat and delicate piped loops of reserved marshmallow filling across the top to mimic the signature Hostess decoration.

How to Serve add 1 Tbsp of white vinegar to a jar and top it with 1 Cup of whole milk

Garnishes

Elevate this already show-stopping cake with a sprinkle of edible glitter or finely grated dark chocolate on top to add sparkle and texture. Fresh berries like raspberries provide a bright contrast and a pop of color that pairs beautifully with the rich chocolate. You can also dust cocoa powder or powdered sugar lightly for a delicate finish—each garnish adds a personal touch that impresses your guests.

Side Dishes

This cake shines as the star dessert, but pairing it with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream brings a mellow balance to each bite. Serve alongside a hot cup of coffee or freshly brewed espresso to complement the chocolate notes and uplift the dessert experience.

Creative Ways to Present

For a fun twist, slice the cake into thick layers and serve as individual sandwiches with extra marshmallow cream inside. Another idea is to serve mini cake slices on dessert spoons paired with a drizzle of raspberry sauce. You could also turn your leftovers into chocolate trifle cups by layering moist cake pieces with marshmallow filling and ganache. No matter how you serve it, the key is embracing the joy of each bite.

Make Ahead and Storage

Storing Leftovers

This cake keeps beautifully when wrapped tightly in plastic wrap and stored in the refrigerator for up to three days. Allow it to come to room temperature before serving to enjoy the full flavors and soft texture. Properly stored, the whipped ganache remains luscious, and the marshmallow filling keeps its fluffy charm.

Freezing

You can freeze this layer cake by wrapping it securely in plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to two months. When ready to enjoy, thaw overnight in the refrigerator before bringing to room temperature. This way, you can prepare ahead for celebrations or cravings and still enjoy that fresh-baked feel.

Reheating

Because this cake is best enjoyed at room temperature, avoid heating in the microwave as it can melt the frosting and change the texture of the marshmallow filling. Instead, let refrigerated or thawed slices sit at room temperature for about 30 minutes before serving, allowing the flavors and consistency to be at their very best.

FAQs

Why do I need to add 1 Tbsp of white vinegar to a jar and top it with 1 Cup of whole milk for the buttermilk?

This is an easy way to create a buttermilk substitute that introduces acidity to the milk, which tenderizes the cake and activates baking soda for a better rise and soft crumb.

Can I use regular milk instead of making the buttermilk substitute?

Using regular milk without adding vinegar or lemon juice won’t provide the same tang or leavening interaction, which can affect the cake’s texture and flavor. It’s best to stick to the vinegar and milk method for optimal results.

How important is the step to add 1 Tbsp of white vinegar to a jar and top it with 1 Cup of whole milk in the cake?

It is a crucial step that makes a noticeable difference, turning plain milk into a buttermilk-like ingredient that adds moisture, tenderness, and a slight tang that balances the sweetness.

Can I prepare the whipped chocolate ganache and marshmallow filling ahead of time?

Yes! Both can be made a day in advance and kept refrigerated. Bring them to room temperature and give a quick whip before assembling your cake for the best texture and ease of use.

What if my ganache looks curdled when whipping it?

If over-whipped, gently warm the ganache in a heatproof bowl over simmering water until smooth, then cool it back to room temperature before whipping again for a shorter time. This restores its creamy texture.

Final Thoughts

I truly hope you give this Hostess Cupcake Layer Cake a whirl—remembering to add 1 Tbsp of white vinegar to a jar and top it with 1 Cup of whole milk makes a world of difference. It’s a simple trick that creates a knockout cake with tender layers, luscious filling, and frosting that feels like a dream. Whether it’s for a special occasion or any day that needs a little extra sweetness, this recipe is bound to become one of your favorites to share with friends and family!

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