Wilbur Cocoa Marshmallow Cake
Indulge in the irresistible decadence of the Wilbur Cocoa Marshmallow Cake, a treat that combines rich, velvety chocolate with a luscious marshmallow frosting. This eye-catching dessert begins with moist cake layers infused with the deep, premium flavors of Wilbur cocoa powder, creating a perfect balance of sweetness and chocolate intensity. Topped with a creamy marshmallow frosting made from melted mini marshmallows and buttery vanilla notes, this cake is a showstopper sure to delight at any gathering. Easy to prepare in under an hour and serving up to 12, this recipe is ideal for celebrating birthdays, holidays, or simply satisfying your sweet tooth. Perfectly suited for chocolate lovers, make the Wilbur Cocoa Marshmallow Cake the centerpiece of your dessert table today!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups Wilbur cocoa powder
- 2 cups granulated sugar
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 0.5 cups unsalted butter
- 3 cups mini marshmallows
- 1.5 cups powdered sugar
- 3 tablespoons milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, Wilbur cocoa powder, sugar, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined using a hand or stand mixer on medium speed.
Carefully stir in the boiling water (the batter will be thin). Pour the batter evenly into the prepared cake pans.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
While the cakes cool, prepare the marshmallow frosting. In a medium saucepan over low heat, melt the butter and mini marshmallows together, stirring constantly until smooth.
Remove the saucepan from heat, then whisk in powdered sugar, milk, and vanilla extract until the frosting is smooth and spreadable.
Place one cake layer on a serving plate and spread a layer of the marshmallow frosting on top.
Place the second cake layer on top and frost the top and sides of the cake with the remaining marshmallow frosting.
Let the cake sit for 10-15 minutes to allow the frosting to set before slicing and serving.
Nutrition Facts
Calories |
5707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.4 g | 242% | |
| Saturated Fat | 60.7 g | 304% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 522 mg | 174% | |
| Sodium | 5314 mg | 231% | |
| Total Carbohydrate | 1027.4 g | 374% | |
| Dietary Fiber | 78.0 g | 279% | |
| Total Sugars | 688.6 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 680 mg | 52% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 2670 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
