Hostess Suzy Q’s Copycat Recipe
If you’ve ever savored the delightful experience of biting into a Hostess Suzy Q, you understand the nostalgia that comes fluttering back. This indulgent treat features layers of rich chocolate cake surrounding a fluffy vanilla cream filling, and it’s a childhood favorite for many. Today, we’ll explore how you can easily recreate this iconic snack at home, turning your kitchen into a sweet memory lane. Get ready to impress family and friends with a homemade version that’s incredibly satisfying and oh-so-delicious!
Why Make This Recipe
This copycat recipe for Hostess Suzy Q’s is special for many reasons. First, it offers a delicious way to indulge in a nostalgic treat without a trip to the store. The homemade filling has a creamy texture that outshines anything mass-produced. Additionally, you can customize the filling with optional ingredients, such as marshmallow fluff or chocolate ganache, to take it to the next level.
Imagine serving these lovely homemade snacks at a birthday party or simply treating yourself after a long day. Not only are they a hit with kids, but adults will find it hard to resist.
"These Suzy Q’s are the ultimate homemade treat! I’ve never tasted anything as rich or creamy. They remind me of my childhood lunchboxes but way better!"
How to Make Hostess Suzy Q’s Copycat Recipe
This recipe is straightforward, consisting of a few key steps. First, you will need to bake the chocolate cake. Once it cools, the fun begins as you make the whipped cream filling and assemble your homemade cakes. The result? Sweet, nostalgic bites that are sure to delight.
Ingredients
To recreate those sweet childhood memories, gather the following ingredients:
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder (Dutch-process makes them darker and richer)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup whole milk, at room temperature
- 1/2 cup vegetable oil
- 1 cup hot coffee (or hot water, but coffee enhances chocolate flavor)
- 2 teaspoons vanilla extract
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 3 cups powdered sugar (you may need more for thickness)
- 1/4 cup heavy cream or whole milk
- 2 teaspoons vanilla extract (for the filling)
- 1/4 teaspoon salt (for the filling)
- Optional: 2 tablespoons marshmallow fluff
- Optional toppings: chocolate ganache and extra cocoa powder for dusting
How to Prepare It
Follow these simple steps to bring your Hostess Suzy Q’s to life:
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The Pan Prep: Preheat your oven to 350°F. Line a 10×15 inch jelly roll pan with parchment paper, leaving some overhang for easy removal later. Spray the parchment with cooking spray to avoid sticking.
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The Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. It’s essential to make sure there are no lumps, especially from the cocoa powder.
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The Wet Ingredients: In a medium bowl or large measuring cup, whisk together the eggs, milk, oil, and vanilla until smooth.
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The Mixing Process: Pour the wet ingredients into the dry ones, mixing gently with a wooden spoon or spatula. The cake batter will be thick at first. Gradually add the hot coffee and stir until smooth. Yes, it will be thin, but that’s what we want for a moist cake!
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The Baking: Spread the batter into the prepared pan, filling the corners evenly. Bake for 15–18 minutes until the top springs back when touched, or a toothpick inserted in the center comes out clean. Avoid overbaking; we want soft and tender cake.
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The Cooling: Let the cake cool in the pan for 10 minutes. Carefully use the parchment overhang to lift the cake out onto a wire rack, allowing it to cool completely before adding the filling.
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The Cream Filling Base: While the cake cools, prepare the filling. In another bowl, beat the softened butter with an electric mixer for 2-3 minutes until fluffy and pale.
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The Filling Assembly: Gradually incorporate the powdered sugar, mixing on low and increasing to high speed for fluffiness. Add cream, vanilla, and salt. Beat for 3-4 minutes until stiff peaks form. If it feels too soft, add more powdered sugar.
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The Cake Cutting: With the cake cool, cut it in half lengthwise, followed by segments of roughly 3×2 inches, yielding 16 pieces.
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The Filling Application: Take one rectangle and flip it, then spread about 2-3 tablespoons of cream filling atop it. Be generous!
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The Sandwich Assembly: Place another rectangle on top of the cream, flat sides together, and gently press down. The filling should ooze from the edges a bit for that classic look.
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The Repeat Process: Continue layering until all pieces are filled. Maintain the rhythm and try not to snack on the leftover cream.
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The Optional Topping: For presentation, drizzle the tops with melted chocolate ganache or a gentle dusting of cocoa powder.
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The Storage and Eating: Wrap each Suzy Q individually in plastic wrap. They store well at room temperature for 2–3 days or in the fridge for up to one week.
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The Appreciation: Unwrap, take a bite, and let the soft, moist chocolate cake and rich filling work their magic. Trust me, you’ll want more than one!
How to Serve Hostess Suzy Q’s Copycat Recipe
These treats can be served as the star of your dessert table or alongside coffee for a delightful afternoon snack. They pair beautifully with a glass of milk, a cup of coffee, or even tea.
For a fun twist, consider pairing your Suzy Q’s with fresh berries or ice cream, adding a lovely contrast of flavors and textures. If you’re feeling extra fancy, a sprinkle of sea salt or a caramel drizzle can elevate your presentation.
How to Store
Keep your Suzy Q’s fresh by wrapping them individually in plastic wrap. They can last up to two to three days at room temperature. For extended freshness, you can store them in the refrigerator for up to a week. Just remember, they taste best at room temperature!
Tips to Make
- Make sure your butter is softened to room temperature for the filling.
- Don’t shy away from tasting your filling along the way. If you think it could use a touch more vanilla or sweetness, adjust accordingly.
- Consider adding a pinch of instant pudding mix to stabilize your filling further if you desire a thicker texture.
- Don’t skip the cooling step; warm cake will melt your filling, which leads to mess!
Variations
Feel free to get creative! You can add different flavors of extracts like almond or hazelnut. Alternatively, swap out the chocolate layer for a vanilla or red velvet cake for a fresh twist. Add in crushed nuts or chocolate chips for texture or try different fillings like cream cheese frosting for something a little more decadent.
FAQs
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How long do Suzy Q’s keep?
They can be kept at room temperature for 2–3 days and refrigerated for up to a week. -
Can I use a different type of flour?
You can try using gluten-free flour, but the texture may change slightly. -
What happens if I use cold ingredients?
Using cold eggs or milk can affect the mixing process and texture of the cake. Always use room temperature ingredients for the best results.
For More Recipe Inspiration
→ Explore more delicious treats like these light and fluffy protein muffins here.
→ Check out this delightful bento cake recipe here.
Craving more? Don’t forget to follow us on Pinterest and Facebook for more sweet ideas!
Hostess Suzy Q's Copycat
Ingredients
For the chocolate cake
- 1.75 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cups unsweetened cocoa powder (Dutch-process makes them darker and richer)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup whole milk, at room temperature
- 0.5 cups vegetable oil
- 1 cup hot coffee (or hot water, but coffee enhances chocolate flavor)
- 2 teaspoons vanilla extract
For the cream filling
- 1 cup unsalted butter, softened to room temperature
- 3 cups powdered sugar (may need more for thickness)
- 0.25 cups heavy cream or whole milk
- 2 teaspoons vanilla extract (for filling)
- 0.25 teaspoon salt (for filling)
- 2 tablespoons marshmallow fluff Optional
Optional toppings
- to taste chocolate ganache
- to taste extra cocoa powder for dusting
Instructions
Preparation
- Preheat your oven to 350°F. Line a 10×15 inch jelly roll pan with parchment paper, leaving some overhang for easy removal later. Spray the parchment with cooking spray.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt, ensuring there are no lumps.
- In a medium bowl, whisk together the eggs, milk, oil, and vanilla until smooth.
- Pour the wet ingredients into the dry ones, mixing gently. Gradually add the hot coffee and stir until smooth. The batter will be thin, which is desired.
- Spread the batter into the prepared pan and bake for 15–18 minutes until the top springs back when touched, or a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then lift it out using the parchment overhang and cool completely on a wire rack.
Cream Filling
- In a separate bowl, beat the softened butter with an electric mixer for 2-3 minutes until fluffy.
- Gradually incorporate the powdered sugar, then add the cream, vanilla, and salt. Beat for 3-4 minutes until stiff peaks form, adjusting powdered sugar as needed.
Assembly
- With the cooled cake, cut it in half lengthwise, then into segments of roughly 3×2 inches to yield 16 pieces.
- Take one rectangle, flip it, and spread about 2-3 tablespoons of cream filling on top.
- Place another rectangle on top, flat sides together, and press down gently to allow some filling to ooze out.
- Continue layering until all pieces are filled.
- For presentation, drizzle with melted chocolate ganache or dust with cocoa powder.
- Wrap each Suzy Q individually in plastic wrap. They store well at room temperature for 2–3 days or in the fridge for up to one week.