Devil’s Food Cake with Heavenly Marshmallow Icing Recipe
If you have ever experienced the magic of a rich, moist chocolate cake paired with the lightest, fluffiest frosting, you know just how unforgettable that combination can be. This Devil’s Food Cake with Heavenly Marshmallow Icing is exactly that—a luscious, deeply chocolaty cake layered with an irresistibly smooth and glossy marshmallow frosting that truly elevates every bite. It’s a celebration of flavors and textures that is bound to become your new favorite dessert for any occasion, from birthdays to cozy weekend treats.
Ingredients You’ll Need
The beauty of making this Devil’s Food Cake with Heavenly Marshmallow Icing lies in the simplicity and quality of the ingredients. Each one plays a crucial role, from the rich cocoa that brings an intense chocolate flavor to the perfectly whipped egg whites that give the icing its airy texture.
- Unsweetened natural cocoa powder: Adds deep, natural chocolate richness and a dark color to the cake.
- Hot water: Helps bloom the cocoa powder for an intensified chocolate flavor and smooth batter.
- Cake flour: Provides a tender crumb and light texture without weighing the cake down.
- Coarse salt: Enhances all the flavors and balances the sweetness perfectly.
- Baking powder and baking soda: Essential leavening agents that make the cake rise beautifully and stay light.
- Peanut or vegetable oil: Keeps the cake incredibly moist and soft for days.
- Granulated sugar and packed brown sugar: The duo ensures the cake is sweet with subtle molasses notes from the brown sugar.
- Large eggs: Bind the batter and help achieve that perfect rise and richness.
- Vanilla extract: Infuses warmth and depth into both the cake and the icing.
- Buttermilk: Adds moisture and a slight tang that complements the sweet chocolate.
- Granulated sugar (for icing): Forms the base of the marshmallow syrup for a glossy, sweet finish.
- Egg whites (room temperature): Whipped to soft peaks to create the marshmallow’s fluffy texture.
- Water (for icing): Dissolves the sugar to form the syrup essential to the marshmallow icing.
- Cream of tartar: Stabilizes the egg whites to achieve perfect peaks and long-lasting texture.
How to Make Devil’s Food Cake with Heavenly Marshmallow Icing
Step 1: Prepare Your Cake Pans and Preheat the Oven
Start by preheating your oven to 350 degrees Fahrenheit. Then, butter three 8-inch round cake pans thoroughly, line the bottoms with parchment paper, butter the paper, and dust everything lightly with flour. This ensures your layers come out cleanly and keep their perfect shape.
Step 2: Bloom the Cocoa Powder
In a small bowl, whisk together the unsweetened cocoa powder with the hot water until you get a smooth, glossy mixture. This step is a little trick that really wakes up that chocolate flavor in the cake, making it rich and intense.
Step 3: Combine Dry Ingredients
Sift together your cake flour, coarse salt, baking powder, and baking soda in a separate bowl to distribute the leavening agents evenly. Set this aside as the next step involves your wet ingredients.
Step 4: Mix Sugars and Oil
Using a mixer set to medium-low, beat together the peanut or vegetable oil with both the granulated and brown sugar until they are fully combined and smooth—this ensures a moist and tender crumb in the finished cake.
Step 5: Add Eggs and Vanilla
Incorporate the eggs one at a time, beating well after each addition. Once all the eggs are in, add the vanilla extract, then beat in the cocoa mixture. Reducing the mixer speed to low helps maintain the batter’s texture when you add the flour mix.
Step 6: Alternate Flour and Buttermilk
Add the dry flour mixture in two batches, alternating with buttermilk, beginning and ending with flour. This technique keeps the batter light and evenly mixed without overworking, preserving the cake’s perfect texture.
Step 7: Bake the Cake
Divide the batter evenly among your prepared pans. Bake for 40 to 45 minutes, or until a tester inserted into the center comes out clean. Let the cakes cool in their pans for 15 minutes before turning them out onto wire racks to cool completely.
Step 8: Make the Heavenly Marshmallow Icing
In a saucepan, bring together water, granulated sugar, and cream of tartar, and boil without stirring until thick clear bubbles form (about 245 degrees Fahrenheit). Meanwhile, beat the egg whites in a stand mixer to soft peaks. Slowly pour the hot sugar syrup in a thin, steady stream while beating on medium-high speed until the mixture cools and thickens, about 7 minutes. Finish by adding vanilla extract.
Step 9: Assemble and Frost Your Cake
Level the cooled cake layers with a serrated knife or leveler. Spread a generous layer of your marshmallow icing between each cake layer, then apply a thin crumb coat of icing around the whole cake to lock in crumbs. Finally, cover the cake with another layer of icing, piping or smoothing it as you like for that stunning finish.
How to Serve Devil’s Food Cake with Heavenly Marshmallow Icing
Garnishes
Brighten up the cake presentation with fresh berries like raspberries or strawberries for a pop of color and a hint of tartness. Toasted nuts or a dusting of cocoa powder can add texture and a bit of rustic charm to your dessert table.
Side Dishes
Serve your Devil’s Food Cake with Heavenly Marshmallow Icing alongside a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. Fresh fruit salad or a drizzle of raspberry coulis also make delightful companions that cut through the richness.
Creative Ways to Present
Try slicing the cake into petite squares for a casual gathering or set the cake on a beautiful cake stand with decorative piping to impress guests at dinner parties. For festive occasions, sprinkle edible glitter or place chocolate curls on top of the icing for an extra special touch.
Make Ahead and Storage
Storing Leftovers
This cake keeps beautifully covered at room temperature for a day or two, but to maintain the freshest texture and taste, refrigerate leftovers in an airtight container for up to 4 days. The marshmallow icing may firm up slightly in the fridge, but it will still be delicious.
Freezing
You can freeze the cake layers wrapped tightly in plastic wrap and then foil for up to 3 months. Thaw them overnight in the fridge before frosting. It’s best to prepare the marshmallow icing fresh, though, for the best consistency and flavor.
Reheating
If you prefer your cake slightly warm, gently warm individual slices in the microwave for 10 to 15 seconds. Avoid reheating the whole cake wrapped in foil or plastic as it may affect the marshmallow icing’s texture.
FAQs
Can I use a different type of cocoa powder?
While natural unsweetened cocoa powder is recommended for its pure chocolate flavor and acid content that interacts with baking soda, you can use Dutch-processed cocoa—but expect slight changes in flavor and texture.
Is it safe to use raw egg whites in the marshmallow icing?
The egg whites are cooked gently with the hot sugar syrup during the mixing process, which effectively pasteurizes them, making the marshmallow icing safe to eat.
Can I store this cake at room temperature?
Yes, if it’s covered and eaten within 1 to 2 days; however, refrigeration is better for longer storage to preserve freshness and prevent spoilage.
Can I substitute the oil with butter in the cake?
Oil helps keep the cake moist for longer, but you can substitute melted butter if you prefer a richer flavor—just expect a slightly different texture that is less tender.
How do I make sure the marshmallow icing turns out fluffy?
Make sure your egg whites are at room temperature and beat them to soft peaks before slowly adding the hot sugar syrup. The syrup temperature and slow addition are key to achieving that glossy, fluffy texture.
Final Thoughts
Sharing this Devil’s Food Cake with Heavenly Marshmallow Icing feels like passing along a delightful secret that never fails to impress and satisfy. The balance of deep chocolate richness and ethereal marshmallow sweetness is something truly special. I encourage you to try making this cake—it’s perfect for celebrating moments big or small and will undoubtedly win the hearts of everyone fortunate enough to take a bite.
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Devil’s Food Cake with Heavenly Marshmallow Icing Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12–16 servings 1x
- Diet: Vegetarian
Description
This Devil’s Food Cake with Heavenly Marshmallow Icing is a rich, moist chocolate layer cake with a light, fluffy meringue-style marshmallow frosting. Perfect for any celebration, the cake combines deep cocoa flavor balanced by a sweet and airy marshmallow icing that adds a beautiful finish and irresistible taste.
Ingredients
Devil’s Food Cake
- Butter and flour, for pans
- 1 1/2 cups unsweetened natural cocoa powder
- 1 1/2 cups hot water
- 3 1/4 cups cake flour
- 1 1/4 teaspoons coarse salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups peanut oil or vegetable oil
- 1 cup granulated sugar
- 1 1/4 cups packed brown sugar
- 4 large eggs
- 4 teaspoons vanilla extract
- 1 cup buttermilk
Heavenly Marshmallow Icing
- 1 cup granulated sugar (not confectioners sugar)
- 4 egg whites, room temperature
- 1/3 cup water
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pans: Preheat your oven to 350°F (175°C). Butter three 8-inch round cake pans, line the bottoms with parchment paper, butter the parchment, and dust the pans lightly with flour to prevent sticking.
- Mix Cocoa: In a bowl, whisk together the unsweetened cocoa powder and hot water until smooth and well combined. Set aside to cool.
- Sift Dry Ingredients: Sift cake flour, coarse salt, baking powder, and baking soda into a medium bowl. Set aside.
- Combine Sugars and Oil: Using a mixer, beat together the peanut or vegetable oil with the granulated and brown sugars on medium-low speed until fully combined and smooth.
- Add Eggs and Flavors: Add eggs one at a time, beating well after each addition. Then beat in the vanilla extract followed by the cooled cocoa mixture until incorporated.
- Add Dry Ingredients and Buttermilk: Reduce mixer speed to low. Add the sifted flour mixture in two batches, alternating with the buttermilk, starting and ending with the flour mixture. Beat until just combined, avoiding overmixing.
- Bake: Divide the batter evenly among the prepared pans. Bake for 40 to 45 minutes, or until a cake tester inserted into the center comes out clean. Remove from the oven and let them cool in pans on a wire rack for 15 minutes.
- Cool the Layers: Invert the cakes onto the wire rack, peel off the parchment papers, and allow the cakes to cool completely.
- Make the Icing Syrup: In a medium saucepan, combine granulated sugar, water, and cream of tartar. Bring to a boil without stirring and cook until the syrup reaches 245°F (118°C) with thick, clear bubbles, about 5 minutes. Be careful not to caramelize.
- Beat Egg Whites: Meanwhile, in a stand mixer bowl, beat the egg whites to soft peaks using medium-high speed.
- Add Syrup to Egg Whites: Slowly and carefully drizzle the hot sugar syrup into the egg whites while continuing to beat on medium-high. Continue beating for about 7 minutes until the mixture is glossy and forms stiff peaks.
- Add Vanilla: Stir in the vanilla extract at the end of the beating process.
- Assemble the Cake: Level the cake layers with a serrated knife or cake leveler. Spread a generous layer of marshmallow icing between each cake layer.
- Crumb Coat: Apply a thin layer of icing on the top and sides of the cake to seal in crumbs. Chill briefly if needed to set.
- Final Icing and Decoration: Spread or pipe the remaining icing over the entire cake. For decorative touches like rosettes, increase the icing recipe by 1.5 times. Decorate as desired and serve.
Notes
- Butter and flour the pans thoroughly to prevent sticking.
- Use natural unsweetened cocoa powder for the best flavor.
- Do not stir the sugar syrup while boiling to avoid crystallization.
- Temper your speed while adding hot syrup to egg whites to prevent cooking them.
- The marshmallow icing can be piped or spread for various decorative effects.
- Allow cakes to cool completely before icing to ensure smooth application.
- Recipe yields three 8-inch cake layers suitable for 12-16 servings depending on slice size.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/16th of cake)
- Calories: 460 kcal
- Sugar: 43 g
- Sodium: 180 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 55 mg
Keywords: Devil’s Food Cake, Chocolate Cake, Marshmallow Icing, Layer Cake, Chocolate Dessert, Meringue Frosting
