Okay, now don’t freak out, but there is mayonnaise in this cake. I know; crazy. But it takes the place of the oil in the recipe, as well as the eggs (though, yes, I do throw in one, for good measure). And the texture is so perfect, as well as the flavor, that you need to put any mayo-phobias behind you and get baking. The marshmallow frosting here is epic, but if you’re just not feeling like pulling out your stand mixer for it, I totally understand and suggest you glaze this cutie with a cream cheese glaze instead.

This recipe is also in my cookbook Snackable Bakes.

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Devil’s Food Snacking Cake with Marshmallow Frosting

Recipe Author Jessie Sheehan

Course Cake

Cuisine Cake

Keyword cake

Prep Time 20

Cook Time 40

Total Time 1

Ingredients

For the Cake

Baking spray or butter, for greasing
1 cup hot tap water
1/2 cup (40 grams) Dutch-processed cocoa powder
1 teaspoon espresso powder optional
3/4 cup (150 grams) full-fat mayonnaise
1 cup (200 grams) granulated sugar
1 1/2 teaspoons pure vanilla extract
1 large egg
1 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspon kosher salt
1 1/2 cups (195 grams) all-purpose flour

For the Frosting

3/4 cup (170 grams) unsalted butter, room temperature
7 ounces (198 grams) marshmallow creme
1 tablespoon pure vanilla extract
1/2 teaspoon kosher salt
3/4 cup (90 grams) confectioners' sugar
Pink sparkling sugar, for decorating (pink because it’s my everything, but you do you)

Instructions

Make the Cake

Gather the ingredients.
Position a rack in the center of the oven and heat to 350 F. Grease an 8-inch square cake pan with cooking spray or softened butter. Line with a large sheet of parchment paper that extends up and over two opposite sides of the pan.
Whisk together the water, cocoa powder, and espresso powder, if using, in a liquid measuring cup and set aside.
Whisk together the mayonnaise, granulated sugar, and vanilla in a large bowl for 30 seconds; whisk in the egg.
Sprinkle the baking powder, baking soda, and salt into the bowl, one at a time, vigorously whisking after each.
Whisk half of the flour into the bowl, followed by the cocoa mixture, then whisk in the remaining half of the flour. The batter will be thin.
Scrape the batter into the prepared pan and bake for 25 to 30 minutes, rotating the pan at the halfway point. The cake is ready when a wooden skewer inserted into the center comes out with a moist crumb or two.
Remove from the oven and let cool in the pan until you can safely lift the cake out by the parchment overhang without burning yourself, about 20 minutes. Run a butter knife around the edges if it resists. Let cool to room temperature before frosting.

Make the Frosting & Serve

Gather the ingredients.
Beat together the butter, marshmallow creme, vanilla, and salt on medium speed in the bowl of an electric stand mixer fitted with the paddle attachment until fluffy, 1 to 2 minutes, scraping the bowl with a flexible spatula, as needed.
Beat in the confectioners’ sugar. Increase the speed to medium-high and continue to beat for 2 to 3 minutes until light and fluffy.
Generously frost the cake, then sprinkle with sparkling sugar. Slice and serve.