Marshmallow Cake

Name: Marshmallow Cake
Prep time: 15 min
Total time: 2 h
Yield: 10 serving(s)
Ingredients: Cooking spray; 2 c. all-purpose flour; 3/4 c. unsweetened cocoa powder; 1 tsp. baking soda; 1 tsp. kosher salt; 1 c. hot coffee; 1 c. granulated sugar; 1/2 c. packed brown sugar; 3/4 c. vegetable oil; 1/2 c. sour cream, room temperature; 3 large egg whites, room temperature; 1/4 tsp. cream of tartar; 1 1/2 c. granulated sugar; 3/4 c. water; 1 tsp. pure vanilla extract

By Makinze GorePublished: Aug 31, 2020

3.7

3 Ratings

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preview for Get Out Your Blowtorch To Whip Up This Incredible Marshmallow Cake

Classic buttercream is great and all, but have you ever had Italian meringue? The not too sweet frosting pairs well with the rich chocolate cake and is great for toasting the outside. You already love it on lemon meringue pies so now is the time to try it on your favorite cake. Unlike a traditional meringue for pie, an Italian meringue cooks the egg whites with a hot simple syrup so it's safe to eat after it's done whipping, which means toasting is completely optional but very beautiful and gives it that toasted marshmallow vibe. Make pretty swoops with an offset spatula or pipe it on to make pretty swirls and rosettes!

Have you made this yet? Let us know how it went in the comments below!

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Yields:: 10 serving(s)
Prep Time:: 15 mins
Total Time:: 2 hrs

Ingredients

For the cake

Cooking spray
2 c.
all-purpose flour
3/4 c.
unsweetened cocoa powder
1 tsp.
baking soda
1 tsp.
kosher salt
1 c.
hot coffee
1 c.
granulated sugar
1/2 c.
packed brown sugar
3/4 c.
vegetable oil
1/2 c.
sour cream, room temperature

For marshmallow frosting

3
large egg whites, room temperature
1/4 tsp.
cream of tartar
1 1/2 c.
granulated sugar
3/4 c.
water
1 tsp.
pure vanilla extract

Directions

1. Step 1Make cake: Preheat oven to 350°. Line two 8” cake pans with parchment and grease with cooking spray. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
2. Step 2In another large bowl, whisk hot coffee and sugar together. Add oil and sour cream and whisk to combine. Pour into dry ingredients and whisk until just combined.
3. Step 3Divide batter between prepared pans and bake until a toothpick inserted in middle comes out clean, 25 to 30 minutes. Let cool 15 minutes, then invert onto a wire cooling rack and let cool completely.
4. Step 4Make frosting: Place egg whites and cream of tartar into the bowl of a stand mixer or heat safe mixing bowl. In a small pot over medium heat combine sugar and water and bring to a simmer. Without stirring, watch pot carefully until mixture reaches 230° to 235°, but keep mixture over heat. Use a wet pastry brush to wipe sides of pot as sugar crystals form.
5. Step 5As soon as sugar mixture reaches 230° begin to whip egg whites using the whisk attachment or hand mixer. Continue beating until egg whites are frothy and sugar mixture reaches 240°. This should happen around the same time.
6. Step 6As soon as mixture reaches 240° very slowly stream mixture into egg whites while beating on medium-high speed. Then pour in vanilla. Continue beating until egg whites double in volume and mixture is smooth, glossy, and stiff peaks form.
7. Step 7Assemble cake: Trim tops of cake using a serrated knife to make a smooth, flat top, as needed. Place one layer of cake on a serving platter and top with a heaping amount of frosting. Use an offset spatula to smooth into an even surface. Top with second layer and frost tops and sides. If desired, use a kitchen torch to toast meringue.