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Hostess Suzy Q's Copycat Recipe

The chocolatiest sandwich snack cake with deliciously silky smooth marshmallow cream filling.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 14 snack cakes
Author: Mallory Austin


  • Cooking twine or unflavored dental floss
  • Offset spatula
  • Half sheet pan or cookie sheet w/ 1" edge


Cream Filling

  • 1 stick salted butter, room temp 1/2 cup
  • 2 cups marshmallow fluff or marshmallow creme
  • 1 - 1/2 cups powdered sugar
  • splash milk or heavy cream
  • 1/2 tsp vanilla extract

Chocolate Cake

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup cocoa powder
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 tsp instant espresso powder
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 cup water (lightly boiled) if you don't have instant espresso powder, you can use ot coffee on this step


Chocolate Cake

  • Preheat oven to 325ยบ F. Grease 2 cookie sheets or half sheet pans with at least a 1" lip (17 1/4" x 12 1/4" x 1")
  • Add flour, sugar, cocoa, baking powder, baking soda, and salt to a large bowl of a stand mixer. Using paddle attachment, stir through flour mixture until combined well.
  • Add milk, vegetable oil and eggs to flour mixture and mix together on medium speed until well combined. In a microwave safe glass, heat water until boiled. Remove from microwave and add espresso powder and mix well. With mixer on low speed, carefully add boiling espresso water to the cake batter. Increase to high speed for about 1 minute to add air to the batter, scraping the bottom to ensure it's fully incorporated.
  • Evenly distribute cake batter onto prepared sheet pans, coming about half way up the pans. Bake in the oven until a toothpick inserted in the center comes out clean, about 20 minutes. Remove from the oven and allow the cakes to cool completely. Turn onto cooling racks to completely cool before frosting.

Cream Filling

  • Add butter to a mixing bow and beat with hand mixer on medium speed, add the marshmallow fluff and beat together until super soft and airy. Reduce the speed to low and carefully add the 1 cup of powdered sugar, slowly, followed by the milk or cream. Beat on low until it has all been incorporated.
    Increase the speed to medium-high and beat for an additional 1 to 2 minutes, or until very light and fluffy. Adding a tad more powdered sugar if texture is too runny.


  • Cut the sheet cake in half length wise, so you have two long pieces, about 6" wide. Brush off any excess crumbs. Lay the two long pieces side by side onto a clean surface and spread an even layer of cream filling onto one side of the cake. Top with the matching side, creating one long sandwich. Repeat with the second sheet cake.
  • If you have any uneven edges, use a bread knife and trim the edges. Using unflavored dental floss or cooking twine, cut sandwiches about every 2-3 inches by pressing the string down into the cake and pulling the string through the side. It will yield about 6-8 sandwiches or so, per cake.
  • I wrapped each cake in cling wrap for individual snacking and packing in lunches, then put them into an air tight container in the fridge.