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It's ooey-gooey and delicious, absolutely befitting the name Marsh Cake! The tender, moist chocolate cake is holding up a bubbly, creamy, sugary pool of melted marshmallows, a sweet and stretchy treat! And then over the top, another melty layer of chocolate icing! Everything is magical with the Marsh Cake!
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Ingredients
- For the cake:
- 2 large eggs
- 1 cup whole or 2% milk
- 1/2 cup sour cream
- 1 cup plus 1 tablespoon vegetable oil, divided
- 2 cups all-purpose flour
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 1/2 cup Dutch-processed cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 (10-ounce) bag marshmallows, about 4 cups
- For the frosting:
- 8 tablespoons unsalted butter
- 1/3 cup whole or 2% milk
- 1/4 cup Dutch-processed cocoa powder
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 2 1/2 cups powdered sugar
Directions
Step 1 -Place the eggs, 1 cup of the milk, and the sour cream in a medium bowl and let sit until they come to room temperature, about 30-45 minutes.
Step 2 -Arrange a rack in the middle of the oven and preheat the oven to 350 degrees F.
Step 3 -Coat a 9x13-inch baking dish with 1 tablespoon of the vegetable oil.
Step 4 -In a large bowl, add the all-purpose flour, the brown sugar, the granulated sugar, 1/2 cup of the Dutch-processed cocoa powder, the baking powder, and the baking soda and whisk until combined.
Step 5 -Add the remaining vegetable oil, 1 tablespoon of the vanilla extract, and 1/2 teaspoon of the kosher salt to the egg mixture and whisk until smooth and combined.
Step 6 -Add the wet ingredient mixture to the flour mixture and stir with a wooden spoon or flexible spatula until just combined.
Step 7 -Pour the batter into the prepared baking dish.
Step 8 -Bake until a toothpick inserted into the center comes out clean, about 30-33 minutes.
Step 9 -Transfer the cake from the oven and evenly scatter the marshmallows over the still-hot cake.
Step 10 -Return the cake to the oven and bake just until the marshmallows start to melt, about 2-3 minutes.
Step 11 -Place the baking dish on a wire rack and let the cake cool for 30 minutes.
Step 12 -In a large saucepan over medium heat, melt the unsalted butter.
Step 13 -Add the remaining milk, the remaining Dutch-processed cocoa powder, the remaining vanilla extract, and the remaining kosher salt to the melted butter and whisk until combined.
Step 14 -Slowly sift in the powdered sugar and whisk until smooth, about 1 minute.
Step 15 -Remove the saucepan from the heat and let the frosting cool.
Step 16 -Slowly pour the frosting over the warm cake and spread it into an even layer.
Step 17 -Let the cake sit until the frosting is set, about 30 minutes.
Step 18 -Slice and serve.
