Sometimes, there isn’t really a good story or anecdote for why I make a given recipe. Sometimes you just really want a slice of chocolate cake. So the next time you’re craving cake for no real reason at all, here’s a good recipe to satisfy that urge.
Chocolate Cake With Marshmallow Frosting
1 1/3 cups Flour
1 1/3 cups Sugar
2 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Kosher Salt
1/2 cup Cocoa Powder
3/4 cup Vegetable Oil
1 Vanilla Bean (or 1 1/2 tsp Vanilla Extract)
1 cup Whole Milk
12 Tbsp Butter, softened
1 Tbsp Milk
2 cups Powdered Sugar
10 Large Marshmallows
- Preheat oven to 325F. Spray cake pan with Pam and line bottom with parchment paper.
- Whisk flour, sugar, baking powder, baking soda, and salt together in large bowl. Sift cocoa powder in to bowl and whisk to combine.
- In separate bowl, whisk together vegetable oil, eggs, and vanilla. Combine with dry ingredients using a rubber spatula. Mixture will look pasty, don’t worry.
- Heat milk in microwave or pot until simmering. Pour into rest of cake mix and whisk until just combined.
- Pour batter into cake pan, tap to remove air bubbles, and cook for 40-50 minutes.
- Remove cake from oven and let cool over wire rack.
- Meanwhile, heat up broiler. Place marshmallows on silicon-lined baking tray and place under broiler until well toasted and golden brown.
- Place butter in bowl of stand mixer with paddle attachment. Beat on medium until light and fluffy, 1-2 minutes. Add sugar and beat on medium for 2 minutes. Add milk and beat on medium speed for 30 seconds.
- Add toasted marshmallows, breaking up with spatula if pieces are too big. Beat on medium speed for 1-2 minutes until combined.
- Chill cake and frosting until cold, then frost cake. We cut the cake in half so we can have two layers.