Chocolate Cake With The Easiest Marshmallow Buttercream Ever

By cecelia26_

Ingredients

• Cake:
• 1 3/4 cups all purpose flour
• 2 cups sugar
• 3/4 cup unsweetened cocoa
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 2 eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla
• 1 cup boiling water
• Marshmallow Buttercream:
• 1 cup milk
• 2 cups miniature marshmallows
• 1 cup butter, room temperature
• 2 teaspoons vanilla extract
• Food Color

Details

Adapted from nibbledish.com

Preparation

Step 1

Cake:
Preheat oven to 350 degrees. Prepare two 9-inch cake pans by rubbing with butter, sprinkling with flour and tapping out extra. In a large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Mix together with a wooden spoon then set aside. In small bowl combine eggs, milk, oil and vanilla. Beat well with hand mixer. Slowly add boiling water and mix. Add wet ingredients to flour mixture and fold and stir until smooth. Pour batter into pans, dividing evenly. Bake for 25-30 minutes or until toothpick inserted in center comes out clean. Remove cake from pans and cool on racks. Cool cake completely before frosting. The buttercream is prone to melt on a warm cake.

Marshmallow Buttercream:
In a saucepan over low heat, add milk and marshmallows; stir until mixture is melted. Set aside to cool. Using an electric mixer, cream the butter until light and fluffy. Slowly drizzle in the marshmallow mixture and vanilla extract. Whip until creamy. Tint the icing. Frost cooled cake immediately. If you plan to refrigerate the cake, the frosting will harden. Set the cake out and serve at room temperature.