Description
Soft chocolate cakes sandwiched with fluffy marshmallow cream filling – a beloved New England treat that’s perfect for any occasion.
Ingredients
For the Chocolate Cakes:
- 2¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder (Dutch-processed preferred)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup unsalted butter, softened
- ⅓ cup vegetable oil
- 1 cup packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Marshmallow Filling:
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 jar (7-8 oz) marshmallow fluff
- 1 teaspoon vanilla extract
Instructions
- Heat oven to 375°F and line two large baking sheets with parchment paper.
- Whisk together flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl.
- Beat butter, oil, and brown sugar with electric mixer for 4 minutes until pale and fluffy.
- Beat in eggs one at a time, then vanilla, mixing well after each addition.
- Alternate adding flour mixture and buttermilk, beginning and ending with flour. Mix on low speed until just combined.
- Drop 2-tablespoon portions of batter onto prepared baking sheets, spacing 2 inches apart.
- Bake 9-10 minutes, rotating pans halfway through, until tops are matte and spring back when touched.
- Cool on pans 5 minutes, then transfer to wire racks to cool completely.
- For filling, beat butter and powdered sugar until creamy, about 3 minutes. Add marshmallow fluff and vanilla, beating until smooth.
- Spread 2 tablespoons filling on flat side of half the cakes. Top with remaining cakes and press gently.
Notes
- Store at room temperature in airtight container up to 4 days
- Can be frozen individually wrapped for up to 2 months
- All ingredients should be at room temperature for best results
- Don’t overmix batter once flour is added to avoid tough cakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes