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

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

5 from 16 reviews

This Hostess Cupcake Layer Cake is a decadent treat inspired by the iconic Hostess Cupcakes, featuring moist chocolate cake layers filled with fluffy marshmallow cream and crowned with whipped chocolate ganache frosting. Perfect for celebrations, this recipe combines rich chocolate flavor with the light sweetness of marshmallow filling for a nostalgic, bakery-style dessert.

Ingredients

Scale

Chocolate Cake

  • 2 Cups (265g) all purpose flour
  • 1 2/3 Cups (340g) granulated sugar
  • 2/3 Cup (60g) natural unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 Cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 1/2 tsp pure vanilla extract
  • 1 Cup (240ml) buttermilk, room temperature (see notes for DIY recipe)
  • 1 Cup (240ml) hot coffee or hot water

Whipped Chocolate Ganache Frosting

  • 2 Cups (16oz, 370g) semi-sweet chocolate chips
  • 2 Cups (16oz, 480ml) heavy whipping cream

Marshmallow Cream Filling

  • 1/2 Cup (113g) unsalted butter, room temperature
  • 1 Cup (105g) powdered sugar
  • 7 Oz marshmallow fluff
  • 1 tsp pure vanilla extract

Instructions

  1. Prepare the Cake Pans and Oven: Preheat your oven to 350ºF (175ºC). Spray the sides of either three 6-inch or two 8-inch cake pans with cooking spray and line the bottoms with parchment paper circles to prevent sticking.
  2. Make the Chocolate Cake Batter: In a stand mixer bowl, combine all the dry ingredients (flour, sugar, cocoa powder, baking soda, baking powder, and salt). Mix on low speed for 30 seconds to evenly distribute. Add the vegetable oil, eggs, vanilla extract, and buttermilk, mixing on low until just combined. With the mixer still on low, slowly pour hot coffee or hot water into the batter and mix until fully combined, about 1 minute. The batter will be thin.
  3. Bake the Cake Layers: Divide the batter evenly into the prepared pans and bake for 32-36 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before frosting.
  4. Make the Whipped Chocolate Ganache: Place chocolate chips in a heatproof bowl. Warm heavy cream in a saucepan over medium-high heat until it begins to simmer and small bubbles form around the edges. Pour hot cream over the chocolate, cover with a plate, and let sit 2 minutes. Whisk until smooth, cover with plastic wrap, and refrigerate until the ganache is room temperature (1-2 hours). Once ready, whip the ganache on medium-high speed until it lightens in color and forms soft peaks, about 2-3 minutes.
  5. Prepare the Marshmallow Cream Filling: Using a stand mixer or hand mixer, whip the butter on high speed until smooth and creamy (about 5 minutes). Lower speed and add powdered sugar, mixing about 2 minutes until combined. Add marshmallow fluff and vanilla extract, mixing on low until smooth and uniform, 1-2 minutes.
  6. Assemble the Cake Layers: Level and slice each cooled cake layer to desired height. Reserve 2 tablespoons of marshmallow cream filling for decorating. Fill a piping bag with about 1 cup of whipped chocolate ganache, snip the tip about 1/2 inch. Place the first cake layer on a turntable, pipe a ring of ganache around the edge, and fill the center with half the marshmallow filling. Repeat with the second layer. Place the final cake layer upside down to create a flat top.
  7. Crumb Coat and Chill: Using the remaining chocolate ganache, crumb coat the entire cake. Refrigerate for at least 20 minutes to set the crumb coat.
  8. Final Frosting and Decoration: Smooth the remaining whipped chocolate ganache over the crumb coat with an icing smoother for a flawless finish. Chill for 10 minutes. Put the reserved marshmallow filling into a piping bag with Wilton Tip 3, and pipe overlapping loops across the top of the cake from one edge to the other to create a decorative effect.

Notes

  • DIY Buttermilk: Mix 1 tablespoon white vinegar with 1 cup whole milk. Stir and let sit 15 minutes before using as a buttermilk substitute.
  • Over-Whipped Ganache: If the whipped ganache becomes curdled, gently warm it in a double boiler while whisking to remelt, cool to room temperature, and then rewhip briefly to the desired consistency.
  • Re-whipping Ganache: If your ganache loses smoothness after sitting out, re-whip using a whisk or hand mixer to restore the creamy texture.
  • Storage & Make Ahead: Bake the cakes up to two days ahead, storing them tightly wrapped at room temperature. Cakes can also be frozen up to two months wrapped securely; thaw to room temperature before assembling.

Nutrition

Keywords: Hostess cupcake cake, chocolate layer cake, marshmallow filling, whipped ganache, chocolate cake recipe, homemade hostess cupcake

Find it online: https://messykitchenmagic.com/add-1-tbsp-of-white-vinegar-to-a-jar-and-top-it-with-1-cup-of-whole-milk-recipe/