Devil’s Food Snacking Cake with Marshmallow Frosting

From Jessie Sheehan's cookbook, Snackable Bakes

devil's food snacking cake, jessie sheehan, snackable bakes

Snackable Bakes / Nico Schinco

Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 12 to 14
Yield: 1 (8-inch) square cake
Nutrition Facts (per serving)
357 Calories
19g Fat
45g Carbs
3g Protein
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Nutrition Facts
Servings: 12 to 14
Amount per serving
Calories 357
% Daily Value*
Total Fat 19g 24%
Saturated Fat 8g 38%
Cholesterol 44mg 15%
Sodium 223mg 10%
Total Carbohydrate 45g 16%
Dietary Fiber 1g 3%
Total Sugars 29g
Protein 3g
Vitamin C 0mg 0%
Calcium 29mg 2%
Iron 2mg 10%
Potassium 28mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 appears in Snackable Bakes, reprinted with permission.

Ingredients

For the Cake

  • Baking spray or butter, for greasing

  • 1 cup (237 ml) tap water

  • 1/2 cup (40 g) Dutch-processed cocoa powder

  • 1 teaspoon espresso powder, optional

  • 3/4 cup (150 g) full-fat mayonnaise

  • 1 cup (200 g) granulated sugar

  • 1 1/2 teaspoons vanilla extract

  • 1 large egg

  • 1 teaspoon baking powder

  • 1/8 teaspoon baking soda

  • 1/2 teaspoon kosher salt

  • 1 1/2 cups (195 g) all-purpose flour

For the Frosting

  • 3/4 cup (170 g) unsalted butter, at room temperature

  • 7 ounces (198 g) marshmallow creme

  • 1 tablespoon vanilla extract

  • 1/2 teaspoon kosher salt

  • 3/4 cup (90 g) confectioners' sugar

  • Pink sparkling sugar, for decorating (pink because it’s my everything, but you do you)

Steps to Make It

Make the Cake

  1. Gather the ingredients.

  2. Preheat the oven 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.

  3. Whisk together the water, cocoa powder, and espresso powder (if using) in a liquid measuring cup and set aside.

  4. Whisk together the mayonnaise, granulated sugar, and vanilla in a large bowl for 30 seconds; whisk in the egg.

  5. Sprinkle the baking powder, baking soda, and salt into the bowl, one at a time, vigorously whisking after each.

  6. 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.

  7. 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.

  8. Remove from the oven and let cool in the pan for about 20 minutes, or until you can safely lift the cake out by the parchment overhang without burning yourself. Run a butter knife around the edges if it resists. Let cool to room temperature before frosting.

Make the Frosting & Serve

  1. Gather the ingredients.

  2. 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.

  3. Beat in the confectioners’ sugar. Increase the speed to medium-high and continue to beat for 2 to 3 minutes until light and fluffy.

  4. Generously frost the cake, then sprinkle with sparkling sugar. Slice and serve.

Storage

  • Keep the cake, wrapped, on the counter for up to 3 days—and FYI, she is an excellent traveler, and does very well in hot weather (basically, she’s a dream).
  • For longer storage, keep in an airtight container in the fridge for up to 7 days.

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