Delicious Hostess Sheet Cake with Fresh Milled Flour

If you’ve ever encountered that charmingly nostalgic Hostess Sheet Cake at a family gathering or a potluck, you know it’s a showstopper. Now imagine making that classic treat from scratch, but with a wholesome twist—using fresh milled flour. It’s a treat that adds a bit of an artisanal touch without feeling complicated or fussy. The rustic, slightly nutty flavor from the freshly ground flour adds a delightful edge to the soft, moist cake that’s draped in rich chocolate frosting.

Course Dessert

Cuisine American

Prep Time 1

Cook Time 20

Cooling Time 1

Total Time 2 20

Servings slices

Calories 473kcal

Ingredients

Cake Batter:

1 ⅔ cups maple sugar or sugar 300 grams
¼ cup melted butter 58 grams
¼ cup avocado oil 50 grams
2 teaspoons vanilla
2 eggs
2 ½ cups fresh milled soft white wheat flour finely milled 288 grams
¾ cup cocoa powder 75 grams
2 teaspoons baking soda
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup strong brewed coffee or hot water 255 grams
1 cup whole milk 266 grams

Filling:

1 cup softened butter 230 grams
3 cups powdered sugar 300 grams
2 teaspoons vanilla
2-4 tablespoons milk

Chocolate Frosting:

¾ cup softened butter 173 grams
3 cups powdered sugar 300 grams
¾ cup cocoa powder
2-4 tablespoons milk
1 teaspoon vanilla

Instructions

Preheat the oven to 350 degrees F.
Line one or two 9 x 13 inch pans with parchment paper. If using one pan, you will need to cut the cake in half horizontally.
In the bowl of a stand mixer, combine the butter, sugar, oil, vanilla, and eggs.
In a separate bowl, sift the flour, cocoa powder, baking soda, baking powder, and salt together. Be sure to add the bran from the flour back in.
Add half of the dry ingredients into the bowl of the stand mixer and combine. Add the milk and mix to combine.
Add the remaining dry ingredients and mix together. Then add the coffee and mix until combined.
Evenly divide the batter between the two pans (unless you are using one pan).
Bake for 18-22 minutes (bake for 25-30 minutes if using one pan).
Allow the cakes to cool for 10-20 minutes then carefully remove from the pan and cool on a baking rack (if using one pan, slice the cake in half horizontally after it has cooled completely).
Prepare the filling by creaming the butter in the bowl of a stand mixer, then add the remaining ingredients. Beat until fluffy. Add more or less milk depending on the consistency. Reserve ¼ cup of frosting for the loops on top.
Spread the filling onto one of the cake layers, then place the second cake layer on top.
Refrigerate for 30 minutes to 1 hour.
Prepare the chocolate frosting by creaming the butter in the bowl of a stand mixer. Add the remaining ingredients and beat until fluffy. Add more or less milk depending on the consistency.
Spread the icing on top of the cake. To get a smoother look, use a frosting knife or spoon and dip it in water as you run it along the top of the cake. Continue dipping in water as you do this.
Place the reserved filling in a bag with a piping tip or cut the corner off of a plastic bag and create 4 rows of horizontal loops across the cake.

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