Chocolate Snacking Cake with Marshmallow Frosting

A simple one-bowl chocolate cake is frosted with a marshmallow frosting perfect for an after-school snack.
Chocolate Snacking Cake with Marshmallow Frosting Recipe | Jessie Sheehan Bakes
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Chocolate Snacking Cake with Marshmallow Frosting

A simple one-bowl chocolate cake is frosted with a marshmallow frosting perfect for an after-school snack.
Recipe Author Jessie Sheehan
Course Cake, Dessert, Desserts
Cuisine Cake
Prep Time 40 minutes
Cook Time 30 minutes
Servings 12 slices

Ingredients

For the cake

  • 1 cup dark brown sugar packed
  • 1 cup all-purpose flour
  • 5 tbsps Dutch-process cocoa powder
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1 large egg
  • 2 large egg yolk
  • 1/4 cup vegetable oil
  • 1/2 cup buttermilk
  • 1/2 cup boiling water

For the frosting

  • 2 large egg whites
  • 3/4 cup light brown sugar packed
  • 1/4 tsp cream of tartar
  • 1 pinch kosher salt
  • 3 tbsps water
  • 1/2 tsp pure vanilla extract

Instructions

To make the cake:

  • Preheat the oven to 350°F. Grease an 8x8x2-inch pan with nonstick cooking spray or softened butter. Line with parchment paper and grease again.
  • To make the cake, add the dark brown sugar, flour, cocoa powder, baking powder, baking soda, and salt to a large mixing bowl and whisk to combine.
  • Add the egg, yolk, vanilla, oil, and buttermilk and whisk until smooth and combined.
  • Add the boiling water and whisk until smooth.
  • Pour the batter into the prepared pan and bake for 20 to 25 minutes, rotating at the halfway point. The cake is ready when a toothpick inserted in the middle comes out with a moist crumb or two. Let cool completely in the pan.

To make the frosting

  • Place a large heatproof bowl over a saucepan of simmering water over medium-high heat. Do not allow the bottom of the bowl to touch the water. Add the egg whites, light brown sugar, cream of tartar, salt, and water.
  • Using an electric hand mixer, beat the egg white mixture on high speed until stiff and glossy, about 7 minutes.
  • Remove the bowl from the saucepan of hot water, add the vanilla, and continue beating for another 2 minutes.
  • Generously frost the cake – either in the pan – or invert it on to a serving platter first. If you wish, you can decorate your cake with chocolate curls, chopped chocolate pieces, cocoa powder, or chocolate sprinkles!

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