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Chocolate Cake with Marshmallow Frosting

 

chocolate cake with marsh frost

Chocolate Cake
1 3/4 cups all-purpose flour
3/4 cup sugar
2/3 cup light brown sugar
1 tbsp espresso powder
1 1/2 tsp baking soda
1/4 tsp salt
1 cup cocoa powder
3/4 cup butter, at room temperature
2 eggs
1 1/2 tsp vanilla extract
1 cup buttermilk, at room temperature
1/2 cup sour cream, at room temperature
Marshmallow Frosting (recipe follows)
Preheat oven to 350 degrees F. Butter two  inch round cake pans. Line with bottom with wax paper, butter the paper and dust the paper with flour. In a medium bowl sift together, flour, cocoa, espresso powder, baking soda and salt. In the bowl of an electric mixer fitted with paddle attachment, cream the butter and sugars. Add the eggs and vanilla, mix well. Combine buttermilk and sour cream. On low-speed add the buttermilk mixture and flour mixture alternately. Mix the batter until well blended. Be careful not to over mix. Divide the batter between two pans, smooth tops with a spatula. Bake on middle rack of oven for 25-30 minutes or until a toothpick comes out clean. Cool for ten minutes, remove from pans. Cool completely before frosting.
Marshmallow Frosting
1 and 1/2 cups butter
2 cups powdered sugar
1/2 tsp vanilla
16 ounce jar of Fluff
Cream butter in a mixing bowl with an electric mixer on  until butter is soft and fluffy. Gradually beat in confectioners’ sugar; beat in vanilla extract. Gently fold the marshmallow crème into the frosting until thoroughly incorporated
Thanks Baker Pippi!
Pippi
Published inDessertRecipes

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