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Mexican Hot Chocolate Cake

If you're looking for a rich and moist hot chocolate cake baked with a cinnamon twist, then this Mexican Hot Chocolate Cake is it!

Mexican Hot Chocolate Cake on cake pedestal.

My Mexican Hot Chocolate Cake is a twist on my Hot Cocoa Cake. The chocolate cake layers are made with Abuelita Mexican Hot Chocolate tablets. Plus for a little extra cinnamon flavor I added a teaspoon of ground cinnamon to the dry ingredients.

Overhead shot of Mexican Hot Chocolate Cake on cake pedestal.

Mexican Hot Chocolate Cake Ingredients

  • All-purpose flour: is very versatile for baking and is great for things that require a little extra structure.
  • Ground cinnamon: gives the chocolate cake a Mexican twist.
  • Baking soda: is a leavener and works with acidic ingredients like sour cream to produce carbon dioxide.
  • Baking powder: is a mixture of cornstarch and baking soda. Baking powder reacts twice, when it comes into contact with liquid and when it comes into contact with heat, creating bubbles in the batter that help give the cake its structure.
  • Salt: helps bring out the flavor.
  • Prepared boiling Mexican hot chocolate: is used in this recipe to melt the chocolate. To accurately measure boiling water, bring the water to a boil, then pour into a heatproof liquid measuring cup.
  • Unsweetened chocolate: is the traditional choice for recipes that produce a bold chocolate flavor. 
  • Dutch-processed cocoa powder: is less acidic than natural cocoa powder and enhances browning.
  • Instant espresso powder: intensifies the chocolate flavor.
  • Unsalted butter: is a fat that is rich in flavor and helps determine the texture of the cake.
  • Light brown sugar: helps bring out the chocolate flavor in the cake.
  • Eggs: bind thicken and emulsifies. I always use large eggs for consistency sake.
  • Sour cream: is an acidic ingredient that works with the baking soda to leaven the cake. Sour cream also helps produce a tender cake. Buttermilk and yogurt can be substituted for sour cream in most cakes.
  • Vanilla extract: helps bring out the flavors of the cake.
Overhead shot of melted chocolate, cocoa, espresso powder with Mexican hot chocolate for Mexican Hot Chocolate Cake.
Melted hot chocolate & cocoa mixture
Overhead shot of dry ingredients for Mexican Hot Chocolate Cake.
Dry ingredients
Overhead shot of beaten butter with sugar for Mexican Hot Chocolate Cake.
Beaten butter and sugar
Overhead shot of prepared cake batter for Mexican Hot Chocolate Cake.
Completed cake batter

Marshmallow Filling

Don't let cooking the egg whites intimidate you. My marshmallow filling is better than anything you can get in a jar. All you need is a candy thermometer and a little patience and planning. Here are a few tips for making your marshmallow filling process a success:

  • Be sure your egg whites are free of egg yolk. If there's even the tiniest bit of yolk, your egg whites won't whip up.
  • Use a candy thermometer.
  • Read the recipe before starting and have all your tools and ingredients ready to go.
Overhead shot of completed marshmallow filling for Mexican Hot Chocolate Cake.

Hot Chocolate Frosting

You'll want to keep this whipped frosting recipe close at hand. It's super easy to make and even easier to work with. Literally just combine all the ingredients in your mixer bowl and whip for about 2 minutes on medium speed.

Overhead shot of completed hot cocoa frosting for Mexican Hot Chocolate Cake.

Cake Assembly

  • Fit a piping bag with a round piping tip or coupler and place about 1 cup Cocoa Whipped Cream inside.
  • Place 1 cake layer on an 8 inch round cake board and place on a cake turntable with a nonslip mat. Pipe a frosting dam around the edge of the first cake layer.
  • Spread 1/2 cup of the marshmallow filling in an even layer over the top until the filling reaches the frosting dam.
  • Top the second layer of cake and pipe a frosting dam around the edge and spread about 1/2 cup of the marshmallow filling in an even layer over the top, until it reaches the frosting dam. Place the third cake layer on top (bottom side up).
Overhead shot of cake filling for Mexican Hot Chocolate Cake.

Mexican Hot Chocolate Cake Decorating Tools

  • Piping bags
  • Round piping tip or coupler
  • 8-inch round cake board
  • Cake turntable
  • Nonslip mat for turntable
  • 8-inch acrylic disc
  • Parchment paper
  • Cake scraper
  • Wilton piping tips #1M, #32, #17
Shop my favorite baking and cake decorating tools here!
Three quarter angle of Mexican Hot Chocolate Cake on cake stand.

Baking Schedule for Mexican Hot Chocolate Cake

  • Day 1: Bake chocolate cake layers.
  • Day 2: Prepare marshmallow filling and hot cocoa frosting, assemble and serve.
Close up hot of sliced Mexican Hot Chocolate Cake.

Make Ahead Options

Cake layers can be baked up to 3 days in advance, wrapped in plastic wrap and stored in the refrigerator.

Marshmallow filling and hot cocoa frosting is best made the day the cake is prepared.

Close up of Mexican Hot Chocolate Cake sliced on its side on a plate.

Cake Storage

Assembled cake can be stored in an airtight container for up to 2 days.

Marshmallow filling is best made the day of assembly.

Hot cocoa frosting is best made the day of assembly.

Close up shot of sliced Mexican Hot Chocolate Cake with fork.

Let's Connect

The Cake Chica is on the social media platforms below. Be sure to like and follow for all the latest recipes and baking tips.

Close up shot of Mexican Hot Chocolate Cake layers on cake pedestal.

Suggested Recipes

Hot Cocoa Cake
Hot Cocoa Cake
The Best Hot Cocoa Cupcakes
Gingerbread House Layer Cake
Gingerbread House Layer Cake
Mexican Hot Chocolate Cake on cake pedestal.

Mexican Hot Chocolate Cake

Yield: 12
Prep Time: 1 hour
Cook Time: 25 minutes
Additional Time: 1 hour
Total Time: 1 hour

Three layers of Mexican hot chocolate cake layers flavored with ground cinnamon and filled with marshmallow filling and hot cocoa whipped frosting, garnished with more marshmallow filling.

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Stand mixer
  • Candy thermometer
  • Piping bags
  • Round piping tip or coupler
  • 8-inch round cake board
  • Cake turntable
  • Nonslip mat for turntable
  • 8-inch acrylic disc
  • Parchment paper
  • Cake scraper
  • Wilton piping tips #1M, #32, #17

CAKE

  • 1 ½ cups (7.5 ounces) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 ¼ cups prepared hot chocolate from 1 Abuelita tablet, boiling
  • 4 ounces unsweetened chocolate, chopped
  • ½ cup (1.5 ounces) Dutch processed cocoa powder
  • 1 teaspoon instant espresso powder or instant coffee
  • 10 tablespoons unsalted butter, softened
  • 1 ½ cups (10.5 ounces)packed light brown sugar
  • 3 large eggs, at room temperature
  • ½ cup sour cream, at room temperature
  • 1 teaspoon vanilla extract

MARSHMALLOW FILLING

  • 1 cup (7 ounces) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 cup water
  • 4 egg whites
  • Pinch fine sea salt
  • 2 teaspoons vanilla extract

COCOA WHIPPED CREAM FROSTING

  • 1 cup (7 ounces) granulated sugar
  • 2/3 cup (2.4 ounces) Dutch processed cocoa powder, sifted
  • 1/8 teaspoon salt
  • 3 cups heavy whipping cream
  • 4 teaspoons vanilla extract

GARNISH

  • Use remaining marshmallow filling to decorate (optional)
  • Marshmallows (optional)
  • Cocoa powder (optional)
  • Freshly grated cinnamon (optional)

Instructions

CAKE

  1. Adjust your oven rack to the center position and heat the oven to 350 degrees. Spray 3 8-inch round cake pans with non-stick baking spray and set aside.
  2. In a large bowl, add flour, baking soda, baking powder and salt and whisk to combine. In a medium bowl add the boiling hot chocolate, chocolate, cocoa powder and instant espresso powder, whisk until smooth.
  3. Attach the paddle attachment to a stand mixer and beat the butter and sugar together on medium speed until light and fluffy, about 5 to 6 minutes. Add eggs one at a time beating after each addition until combined. Beat in sour cream and vanilla until incorporated.
  4. With the mixer speed on low, add the flour mixture in 3 additions, alternating with the chocolate mixture in 2 additions. Mix until just combined. Do not over mix. Give the batter a few final stirs by hand.
  5. Divide the batter evenly among the prepared cake pans and smooth the tops with an offset cake spatula or rubber spatula. Gently tap the cake pans on the counter to release air bubbles. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs attached. Rotate cake pans halfway through baking.
  6. Let cakes cool in their pans on wire racks for 10 minutes. Invert cakes on to wire racks to cool completely, about 2 hours.


MARSHMALLOW FILLING

  1. Combine the sugar, cream of tartar and water in a small saucepan with a tight fitting lid. Heat saucepan over medium-high heat uncovered. Once the mixture comes to a boil, cover the saucepan and cook for 2 minutes. Uncover the saucepan and continue to boil until the sugar syrup reaches 242 degrees on a candy thermometer.
  2. While the syrup is heating up, combine the egg whites and salt in a clean bowl of a stand mixer fitted with the whisk attachment. Starting on low speed, beat egg whites, and gradually increase the speed to medium-high in the process. Beat until soft peaks form.
  3. If your sugar syrup is close to reaching 242 degrees, continue to whip the egg whites to firm peaks. If your sugar syrup is not close to reaching 242 degrees, let the egg whites wait at the soft peak stage before whipping them into firm peaks as the sugar syrup comes to temperature.
  4. Once the sugar syrup has come to 242 degrees and the egg whites are whipped to firm peaks, run the mixer on high speed and slowly pour the sugar syrup down the inside of the bowl and into the whipped egg whites. Continue whipping until the filling becomes thick and holds stiff peaks, about 5 minute. Add vanilla extract and whip to combine.

COCOA WHIPPED CREAM

  1. (If you don’t have an extra mixer bowl, transfer the filling to another bowl and wash and dry your mixer bowl for the Cocoa Whipped Cream.) In the bowl of a stand mixer fitted with the whisk attachment, combine the sugar, cocoa powder, salt, cream and vanilla extract on medium-low speed until the sugar has dissolved, about 1 minute. Increase the mixer speed to medium-high and whip until the cream is thick and holds stiff peaks, about 2 minutes.

ASSEMBLE

  1. Fit a piping bag with a round piping tip or coupler and place about 1 cup Cocoa Whipped Cream inside. Place 1 cake layer on an 8-round cake board and place on a cake turntable with a nonslip mat. Pipe a frosting dam around the edge of the first cake layer.
  2. Spread 1/2 cup of the marshmallow filling in an even layer over the top until the filling reaches the frosting dam.
  3. Top the second layer of cake and pipe a frosting dam around the edge and spread about 1/2 cup of the marshmallow filling in an even layer over the top, until it reaches the frosting dam. Place the third cake layer on top (bottom side up).

CRUMB COAT

  1. Spread a light coating of frosting over the top and the sides of the cake creating a crumb coat, and freeze the cake for 15 minutes or refrigerate for 30 minutes.

FROSTING THE CAKE

  1. Line an 8-inch acrylic disc with parchment paper. Apply a large dollop of frosting on the top of the cake and spread out evenly until it reaches the edge of the cake. You should have excess frosting hanging off the edges.
  2. Place the lined acrylic disc on top of the cake (parchment paper side down), being sure it lines up with the bottom cake board.
  3. Apply more frosting to the sides of the cake, making sure it covers the bottom cake board all around. Once the cake has been fully covered in frosting, use a heated metal cake scraper and gently press it against the acrylic disc and bottom cake board and rotate the cake turntable to smooth. Apply more frosting to any gaps in the frosting and rotate the turntable until the sides are completely smooth.
  4. Place the cake in the freezer for 15 minutes, or the refrigerator for 20 to 30 minutes before removing the acrylic disc.
  5. Using a small offset cake spatula, insert the spatula under the acrylic disc and gently rotate the turntable until the disc releases. Peel off the parchment paper. Smooth out the top of the cake with the cake spatula until smooth.
  6. Fit a piping bags with Wilton piping tips #1M, #32 ,#17 and fill each piping bag with the remaining marshmallow filling. Use the 1M tip first and pipe rosettes over the the top edge. Use the remaining 2 piping tips to fill in the decorative edges.
  7. Grate fresh cinnamon over the top and garnish with cinnamon sticks and serve.

Notes

Assembled cake can be stored in an airtight container for up to 2 days.
Marshmallow filling is best made the day of assembly.
Hot cocoa frosting is best made the day of assembly.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 623Total Fat: 46gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 171mgSodium: 376mgCarbohydrates: 44gFiber: 3gSugar: 23gProtein: 9g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Cakes and Frostings

Snickerdoodle Layer Cake

My Snickerdoodle Layer Cake is light, airy and not too sweet and is inspired by the classic Snickerdoodle cookie.

Snickerdoodle Layer Cake on cake pedestal.

In this post I discuss:

  • The baking and cake decorating tools used for this cake.
  • Snickerdoodle Layer Cake reverse creaming method.
  • Cinnamon cream cheese frosting tips.
  • My filling and assembly process.
  • Crumb coating.
  • Frosting the cake.
  • Tips for cinnamon ganache drips.
  • Cake baking schedule.
  • Make ahead options.
Overhead shot of Snickerdoodle Layer Cake on cake pedestal.

Special Tools List

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Stand mixer
  • Piping bags (2)
  • Round piping tip or coupler
  • 8-inch round cake board
  • Cake turntable
  • 8-inch round acrylic disc
  • Parchment paper
  • Cake scraper
  • Offset cake spatula
  • Ateco piping tip #828
  • Pre-baked Snickerdoodle Cookies
Shop my favorite baking and cake decorating tools here!
Three quarter angle of the top of the Snickerdoodle Layer Cake.

Snickerdoodle Layer Cake Using Reverse Creaming Method

I used my most popular white cake recipe as the base for this Snickerdoodle Layer Cake and added some ground cinnamon to the batter. 

This cake batter uses the reverse creaming method.  Adding the butter to the dry ingredients coats the flour creating an ultra-tender crumb, instead of creaming the butter with the wet ingredients as you’ll see on most cake recipes. 

Cake flour has less protein in it than all-purpose flour which produces less gluten, leaving you with a finer crumb with a light and soft texture.

Overhead shot of wet ingredients for Snickerdoodle Layer Cake.
Wet ingredients
Overhead shot of dry ingredients for Snickerdoodle Layer Cake.
Dry ingredients
Overhead shot of dry ingredients with butter incorporated for Snickerdoodle Layer Cake.
Dry ingredients with butter
Overhead shot of completed cake batter for Snickerdoodle Layer Cake.
Completed cake batter

Cinnamon Cream Cheese Frosting Tips

  • Make sure your butter is nicely softened and well beaten before continuing with the recipe.
  • Cut the cream cheese into cubes. This will help the cream cheese come to room temperature quicker.
  • Be sure your cream cheese is at room temperature before adding into the frosting to ensure there aren't any chunks of cream cheese left in your frosting.
  • The cream cheese should be the last ingredient that goes into the frosting.
  • Don't over-beat or the frosting will get soupy.
Overhead shot of beaten butter for frosting for Snickerdoodle Layer Cake.
Beaten butter
Overhead shot of beaten butter and powdered sugar for frosting for Snickerdoodle Layer Cake.
Beaten butter and powdered sugar
Overhead shot of completed cream cheese frosting for Snickerdoodle Layer Cake.
Completed cream cheese frosting

Cake Filling and Assembly

Fit a piping bag with a round piping tip or coupler and fill with frosting. Place a cake layer on an 8-inch round cake board and place on a cake turntable. Spread about 1/2 cup of cream cheese frosting on top in an even layer all the way to the edges of the cake. Using the piping bag, pipe a frosting dam around the top edge of the cake.

Sprinkle a few snickerdoodle cookie crumbles on top. Place the second cake layer on top and gently press the cake layer to adhere to the frosting. Spread another 1/2 cup of frosting on top of the cake in an even layer, spreading all the way to the edges of the cake.

Pipe another frosting dam around the top edge of the cake. Sprinkle with more snickerdoodle cookie crumbs and place the last cake layer on top (bottom side up).

Chill the cake in the refrigerator for at least 30 minutes, before applying the final layer of frosting.

Overhead shot of filling with cream cheese frosting for Snickerdoodle Layer Cake.
Filling and assembly prep
Overhead shot of filling with Snickerdoodle cookie crumbs on top for Snickerdoodle Layer Cake.
Filling with cookie crumbles

Crumb Coat

Crumb coating is a thin layer of frosting that is applied to the cake once it's filled and stacked. It helps keep any loose crumbs from getting into the final layer of frosting as well as giving you a good base to start cake decorating on.

Crumb coated Snickerdoodle Layer Cake.

How To Frost A Cake

There are many different ways to frost a cake. Here's just one way I frost mine.

  • Fit a piping bag with a round tip or coupler and fill piping bag with frosting.
  • Pipe frosting on the top of the cake first. Use an offset cake spatula to smooth out the frosting on the top of the cake in an even layer.
  • If using an acrylic disc, line it with parchment paper and apply it to the top of the cake, making sure to line it up with the bottom cake board.
  • Pipe more frosting to the sides of the cake. (This doesn't need to be neat, it's just a way to get the frosting on the cake.)
  • Using the back of an offset cake spatula, smooth out the frosting all around the sides of the cake.
  • Use a cake scraper to smooth the sides of the cake. Apply more frosting to any gaps and continue to smooth the sides of the cake with the cake scraper until smooth.
Snickerdoodle Layer Cake with frosting applied.
Smoothed Snickerdoodle Layer Cake with frosting.

Cinnamon Ganache Drip Tips

  • Microwave the cinnamon chips and cream in 20 second intervals and stir until melted.
  • Once melted be sure to let the ganache sit for about 5 minutes before applying to a well chilled cake.
  • The ganache should be fluid but not hot before applying to the cake.
  • There are several options when applying drip: the spoon method, piping bag method, squeeze bottle method or pour it all on top and spread the ganache and let it fall naturally. I used the pour-it-all-on-top method for this cake.
Overhead shot of cinnamon chips and cream for Snickerdoodle Layer Cake.

Snickerdoodle Layer Cake Baking Schedule

  • Day 1: Bake Snickerdoodle cookies and bake cake layers.
  • Day 2: Prepare frosting, ganache and assemble and serve
Close up of cinnamon drip on Snickerdoodle Layer Cake.

Make Ahead

Snickerdoodle cookies can be made up to three days in advance, stored in an airtight container at room temperature.

Cake layers can be made up to 3 days in advance, wrapped in plastic wrap and stored in the refrigerator.

Frosting and ganache are best made the day of assembly.

Snickerdoodle Layer Cake sliced close up.

Snickerdoodle Cookie Garnish Tip

My original Snickerdoodle cookie recipe has these baked using 3 tablespoon balls of dough, which creates large cookies. Since I knew I wanted these cookies to go on top of this cake, I reduced the amount of dough to 2 tablespoons and reduced the bake time by a couple of minutes.

Close up of Snickerdoodle Layer Cake sliced on its side.

Let's Connect

The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!

Close up shot of Snickerdoodle Layer Cake cake layers.

Suggested Recipes

Close up of a taller stack of Snickerdoodle cookies.
Snickerdoodles
Close up of Snickerdoodle Cupcakes on cake stand.
Snickerdoodle Cupcakes
White Chocolate Pumpkin Cake on pedestal at three quarter angle.
White Chocolate Pumpkin Cake
Three quarter angle of the top of the Snickerdoodle Layer Cake.

Snickerdoodle Layer Cake

Yield: 12
Prep Time: 1 hour
Cook Time: 30 minutes
Additional Time: 1 hour
Total Time: 2 hours 30 minutes

My Snickerdoodle Layer Cake includes three layers of light, airy cinnamon cake filled with cinnamon cream cheese frosting and snickerdoodle cookie crumbles and topped with cinnamon ganache drip.

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Stand mixer
  • Piping bags
  • Round piping tip or coupler
  • 8-inch round cake board
  • Cake turntable
  • Nonslip mat
  • 8-inch acrylic disc
  • Parchment paper
  • Cake scraper
  • Offset cake spatula
  • Ateco piping tip #828
  • Snickerdoodle cookies

1 cup whole milk, at room temperature

  • 6 large egg whites, at room temperature
  • 1 teaspoon vanilla extract
  • 2 ¼ cups (9 ounces) cake flour
  • 1 ¾ cups (12 ¼ ounces) granulated sugar
  • 4 teaspoons baking powder
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 12 tablespoons unsalted butter, cut into tablespoon sized pieces, at room temperature

CINNAMON CREAM CHEESE FROSTING

  • 1 1/2 cups unsalted butter, at room temperature
  • 4 1/2 cups (18 ounces) powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cinnamon roll LorAnn flavoring (optional)
  • 1/8 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 24 ounces cream cheese, cut into cubes and softened

CINNAMON GANACHE

  • 1 cup cinnamon chips
  • 1/4 cup heavy cream

Instructions

SNICKERDOODLE CAKE

  1. Adjust an oven rack to the center position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick baking spray.
  2. In a bowl, whisk together milk, egg whites and vanilla extract. In the bowl of a stand mixer, with the paddle attachment attached, mix the flour, sugar, baking powder, cinnamon and salt on low speed until combined. Add butter one tablespoon at a time until the mixture forms pea-sized pieces, about 1 minute. Reserve ½ cup of the milk mixture and pour the remaining to the flour mixture and mix on medium-high speed until light and fluffy, about 1 minute. Reduce the mixer speed to medium-low and add the reserved ½ cup milk mixture to the batter and mix until combined, about 30 seconds. Do not over mix. The batter may look curdled. Give the batter a final stir by hand with a rubber spatula.
  3. Divide the batter evenly between the prepared cake pans. Gently tap cake pans on the counter to settle the batter and bake until a toothpick inserted in the centers comes out with a few moist crumbs attached, about 15 to 17 minutes, switching and rotating pans halfway through baking.
  4. Let cakes cool in their pans on wire racks for 10 minutes. Invert cakes on to wire racks to cool completely.

CINNAMON CREAM CHEESE FROSTING

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 5 minutes. Add the powdered sugar, vanilla extract, flavoring, salt and cinnamon. Reduce the speed to low and beat for 1 minute.
  2. Increase the speed to medium and beat until fluffy, about 4 minutes. Reduce the speed to medium-low and add the cream cheese in one piece at a time and beat until smooth, about 1 minute. Do not over beat or the frosting will become soupy.

ASSEMBLE

  1. Place a few Snickerdoodle cookies in a zip top bag and roughly break up the cookies with your fingers. Fit a piping bag with a round piping tip or coupler and fill with frosting. Center a cake layer on an 8-inch round cake board and place on a cake turntable with a nonslip mat underneath.
  2. Spread about 1/2 cup of cream cheese frosting on top in an even layer all the way to the edges of the cake. Using the piping bag, pipe a frosting dam around the top edge of the cake. Sprinkle a few snickerdoodle cookie crumbles on top. Place the second cake layer on top and gently press the cake layer to adhere to the frosting. Spread another 1/2 cup of frosting on top of the cake in an even layer, spreading all the way to the edges of the cake. Pipe another frosting dam around the top edge of the cake. Sprinkle with more snickerdoodle cookie crumbles and place the last cake layer on top (bottom side up).

CRUMB COAT

  1. Apply a thin coat of frosting over the entire cake, creating a crumb coat. Wipe off any excess frosting from your crumb coat in a separate bowl. Be sure not to get any crumbs into your bowl of clean frosting. Chill the cake in the refrigerator for at least 30 minutes, before applying the final layer of frosting.

ICING THE CAKE

  1. Apply a second and final coat of frosting on the cake by lining an 8-inch acrylic disc with parchment paper. Apply a generous amount of frosting on top of the cake and spread out in an even layer. You should have excess frosting hanging off the sides of the cake. Place the lined acrylic disc on top of the cake, parchment paper side down and gently press down on to adhere to the cake, making sure the disc is level and lines up with the bottom cake board.
  2. Apply more frosting to the sides of the cake. Gently press a cake scraper against the top disc and bottom cake board and smooth out the sides of the cake by rotating the cake turntable. Fill in any gaps in the frosting and rotate the cake turntable with the cake scraper again. Once the sides of the cake are smooth, chill the cake in the refrigerator for 30 minutes.
  3. Gently remove the acrylic disc from the top of the cake with your offset cake spatula, by inserting the spatula under the disc and gently turning the cake turntable until the disc releases. Peel off the parchment paper from the cake and fill in any holes in the frosting. Chill the cake in the refrigerator or freezer while you prepare the cinnamon drip.

CINNAMON GANACHE DRIP

  1. In a small glass bowl, add the cinnamon chips and heavy cream and microwave for 30 seconds. Stir chips until completely melted.
  2. Let ganache cool about 5 to 10 minutes before using. The ganache should still be fluid but not hot.
  3. Pour cinnamon ganache over the top of the cake and using an offset spatula, spread out the ganache to the edges allowing the cinnamon ganache to fall where it wants.
  4. Chill the cake in the refrigerator for 1 hour so the cinnamon ganache drips can set before adding additional decoration.

GARNISH AND DECORATING

  1. Fit a piping bag with Ateco piping tip #828. Fill the piping bag with remaining frosting. Pipe a frosting swirl along the edge of the cake and place a Snickerdoodle cookie half next to it. Pipe another swirl of frosting next to the cookie half and place another cookie half next to the swirl. swirls around the top edge of the cake. Continue this process all around the edge of the cake until you come back to where you started. Carefully transfer the cake to a cake pedestal and serve.

Notes

Snickerdoodle cookies can be made up to three days in advance, stored in an airtight container at room temperature.

Cake layers can be made up to 3 days in advance, wrapped in plastic wrap and stored in the refrigerator.

Frosting and ganache are best made the day of assembly.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 890Total Fat: 69gSaturated Fat: 38gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 185mgSodium: 684mgCarbohydrates: 60gFiber: 1gSugar: 34gProtein: 10g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Cakes and Frostings

White Chocolate Pumpkin Cake

This White Chocolate Pumpkin Cake was inspired by a piece of candy I ate recently. It was a piece of Dove White Chocolate Pumpkin Pie candy.

White Chocolate Pumpkin Cake on cake pedestal.

I already have a great white chocolate cake recipe, plus a rich and flavorful pumpkin pudding that this cake was begging to be created.

Get ready to devour three layers of decadent white chocolate cake filled with pumpkin filling, covered with white chocolate frosting. For the finishing touch, I poured a white chocolate drip on top and let it do its thing!

Overhead shot of White Chocolate Pumpkin Cake on cake pedestal.

White Chocolate Pumpkin Cake Ingredients

  • Cake flour: cake flour has a lower protein content than all-purpose flour, which produces delicate and fine crumbed cakes like this one.
  • Baking powder: leavens the cake.
  • Granulated sugar: flavors the cake batter and incorporates and dissolves easily into the cake batter.
  • Salt: helps enhance flavor.
  • Eggs: bind, thicken, emulsify and leavens.
  • Buttermilk: adds a tangy flavor, as well as tenderizes and creates a fluffy crumb. Bakers Tip: Sour cream or yogurt can be substituted for buttermilk. Both are acidic and produce similar results.
  • Vanilla extract: helps bring the flavors out.
  • Sour cream: makes the cake tender.
  • Unsalted butter: is rich in flavor and also helps determine the cakes crumb. Fat coats the flour stopping their ability to form too much gluten. Bakers Tip: Always use unsalted butter since different brands of butter have different amounts of salt in them.
  • Melted white chocolate: adds flavor to the white chocolate cake layers.
Overhead shot of melted white chocolate for White Chocolate Pumpkin Cake.
Melted white chocolate
Overhead shot of wet ingredients for White Chocolate Pumpkin Cake.
Wet ingredients
Overhead shot of dry ingredients for White Chocolate Pumpkin Cake.
Dry ingredients
Overhead shot of completed cake batter for White Chocolate Pumpkin Cake.
Completed batter

Pumpkin Filling

This filling comes together quickly with just a few ingredients, a bowl and a hand mixer.

Overhead shot of completed pumpkin filling for White Chocolate Pumpkin Cake.

White Chocolate Frosting

This frosting crusts over so I recommend using it right away or covering it with a damp cloth or paper towel.

Overhead shot of melted chocolate for White Chocolate Pumpkin Cake frosting.
Melted white chocolate
Overhead shot of beaten butter for White Chocolate Pumpkin Cake frosting.
Beaten butter
Overhead shot of beaten butter and chocolate for White Chocolate Pumpkin Cake.
Beaten butter and chocolate
Overhead shot of completed frosting for White Chocolate Pumpkin Cake.
Completed frosting

How To Fill White Chocolate Pumpkin Cake

  • Place a nonslip mat on top of your cake turntable. Center one cake layer on a cake board and place the cake board on a cake turntable. Fit a piping bag with a round piping tip or coupler and fill with about 1 1/2 cups buttercream. 
  • Pipe a buttercream dam around the edge of the cake. 
  • Place 1 cup of the pumpkin filling in the center and spread out in an even layer with a small offset cake spatula. Place the second cake layer on top and pipe a buttercream dam on the edge. Spread another 1 cup pumpkin filling on top in an even layer until it reaches the buttercream dam. Place the third cake layer on top (bottom side up). 
Overhead shot of cake layer on turntable for White Chocolate Pumpkin Cake.
Overhead shot of frosting dam and pumpkin filling for White Chocolate Pumpkin Cake.

How To Apply A Crumb Coat

Apply a thin layer of buttercream over the top and sides of the cake catching any loose crumbs and sealing them in. Refrigerate the cake for 30 minutes.

White Chocolate Pumpkin Cake crumb coated.

Frosting the Cake

  • Apply a second and final coat of buttercream on the cake by lining an 8-inch acrylic disc with parchment paper. Apply a generous amount of frosting on top and spread out in an even layer. 
  • Place the lined acrylic disc on top of the cake, parchment paper side down and gently press down on to the top of the cake, making sure the disc is level and lines up with the bottom cake board. 
  • Apply more frosting to the sides of the cake.
  • Gently press a cake scraper against the top disc and bottom cake board and smooth out the sides of the cake by rotating the cake turntable. Fill in any gaps in the buttercream and rotate the cake turntable with the cake scraper again. 
Frosting the White Chocolate Pumpkin Cake.

White Chocolate Drip Tips

  • I prefer to use white chocolate melts because I like the color and flavor more than real white chocolate. However, you can substitute the chocolate melts for white chocolate chips and proceed with the recipe as written. Note that real white chocolate is more temperamental so keep a close eye on it during the melting process.
  • For this cake I used the pour-and-spread method for the white chocolate drips. This look gave it a fun drip coating over the top of the cake. Another way to apply drips is strategically placing drips on the side of the cake with a spoon, squeeze bottle or piping bag. Then, covering the top and spreading the chocolate out to the sides where it meets the drips.
  • Chill your cake before adding the drips. The chilled cake will help slow down the drips, giving you more control.
  • Make sure the chocolate is the right temperature. It should be fluid but not warm.
Overhead shot of chopped white chocolate melts for White Chocolate Pumpkin Cake drip.
Chopped white chocolate melts
Overhead shot of chopped white chocolate melts and cream for White Chocolate Pumpkin Cake drip.
White chocolate melts and cream
Overhead shot of melted white chocolate drip for White Chocolate Pumpkin Cake.
Melted white chocolate drip

Cake Decorating Tools

  • Cake turntable
  • 8-inch round cake board
  • Piping bags
  • Round piping tip or coupler
  • Small offset spatula
  • 8-inch round acrylic disc
  • Parchment paper
  • Cake scraper
  • Ateco piping tip #828
  • Dove white chocolate pumpkin pie candy
Shop my favorite baking and cake decorating tools here!
White Chocolate Pumpkin Cake on pedestal at three quarter angle.

White Chocolate Pumpkin Cake Baking Schedule

  • Day 1: Bake cake layers.
  • Day 2: Prepare filling, frosting, assemble, and serve.
Close up of White Chocolate Pumpkin Cake slice.

Make Ahead

Filling can be made up to 5 days in advance, wrapped with plastic wrap, and stored in the refrigerator.

Cake layers can be made up to 3 days in advance, wrapped in plastic wrap and stored in an airtight container in the refrigerator.

Frosting and white chocolate drip are best made the day of assembly.

White open shot of White Chocolate Pumpkin Cake slices.

Let's Connect

The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!

White Chocolate Pumpkin Cake layers.

Suggested Recipes

Pumpkin Spice Marshmallow Cake on marble cake pedestal.
Pumpkin Spice Marshmallow Cake
Pumpkin Spice Layer Cake
Pumpkin Pie with Gingersnap Crust
White Chocolate Pumpkin Cake on pedestal at three quarter angle.

White Chocolate Pumpkin Cake

Yield: 12
Prep Time: 1 hour
Cook Time: 30 minutes
Additional Time: 45 minutes
Total Time: 2 hours 15 minutes

Three layers of white chocolate cake layers, filled with pumpkin filling, frosted with white chocolate frosting, white chocolate drip and white chocolate pumpkin candy.

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Stand mixer
  • Hand mixer
  • 4 cup liquid measuring cup
  • Sieve
  • Cake turntable
  • 8-inch round cake board
  • Piping bags
  • Round piping tip our coupler
  • Small offset cake spatula
  • 8-inch round acrylic disc
  • Parchment paper
  • Cake scraper
  • Ateco piping tip #828
  • Dove White Chocolate Pumpkin candy

WHITE CHOCOLATE CAKE

  • 3 cups (12 ounces) cake flour
  • 1 tablespoon baking powder
  • 1 1/2 cups (10.5 ounces) granulated sugar
  • 3/4 teaspoons salt
  • 4 large eggs
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream
  • 1 cup (2 sticks) unsalted butter, cut into tablespoon sized pieces, at room temperature
  • 1 cup (8 ounces) white chocolate, melted

PUMPKIN FILLING

  • 1 15-ounce canned pumpkin puree
  • 1 cup (8 ounces) mascarpone cheese
  • 1 1/2 cups (6 ounces) powdered sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1/8 teaspoon salt

WHITE CHOCOLATE BUTTERCREAM

  • 1/4 cup (2 ounces) heavy whipping cream
  • 1 cup (8 ounces) white chocolate chips
  • 2 cups (4 sticks) unsalted butter, slightly cold (around 65 degrees)
  • 6 cups (24 ounces) powdered sugar, measured then sifted
  • 1/8 teaspoon salt

WHITE CHOCOLATE DRIP

  • 1 cup (180 grams/8 ounces) Wilton Very White chocolate candy melts
  • 1/4 cup (2 ounces) heavy cream

Instructions

WHITE CHOCOLATE CAKE

  1. Adjust and oven rack to the center position and heat oven to 325 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
  2. Place white chocolate in a microwave safe bowl and heat on 30 second intervals, stirring between each interval until the chocolate is smooth. Set aside to cool slightly.
  3. In the bowl of a stand mixer, add the flour, baking powder, sugar and salt and mix on medium speed until combined.
  4. In a 4 cup measuring cup, add the eggs, buttermilk, vanilla extract and sour cream and whisk to combine.
  5. Slowly add the butter to the mixer bowl with the dry ingredients, one tablespoon at a time. Mix until the mixture resembles pea sized balls of flour.
  6. Reserve 1/2 cup of the wet ingredients and add the remaining into the dry ingredients. Mix on medium-high speed for 2 to 3 minutes, until combined. Add the reserved 1/2 cup wet ingredients to the batter and mix until combined on medium speed, about 30 seconds. Add the melted chocolate and mix on medium speed until combined.
  7. Divide the cake batter into the prepared cake pans and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached, rotating pans halfway through baking.
  8. Let cakes cool in their pans for 15 minutes, then invert them on to cooling racks to cool completely.

PUMPKIN FILLING

  1. In a large bowl, beat pumpkin puree with mascarpone cheese, powdered sugar, pumpkin spice and salt until thick.

WHITE CHOCOLATE BUTTERCREAM

  1. Heat cream in a microwave safe bowl for 1 minute. Pour hot cream over the white chocolate chips and stir until smooth and combined. Heat the mixture for another 20 to 30 seconds in 10 second intervals if needed. Set aside to cool slightly.
  2. In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter on medium-high speed for 5 minutes, scrapping down the sides of the bowl as needed.
  3. Reduce the mixer speed to medium and gradually add the melted white chocolate and mix until smooth and combined, about 30 seconds. Scrape down the sides of the bowl as needed.
  4. Remove the mixer bowl from the mixer stand and place a sieve on top. Pour the powdered sugar over the sieve and with a spoon, stir the powdered sugar until it is all in the mixer bowl. This method helps reduce the powdered sugar cloud. Place the mixer bowl back on the stand.
  5. Reduce the mixer speed to low, and mix until smooth and combined. Add salt and stir to combine.
  6. Increase the mixer speed to medium-high and beat for 3 to 5 minutes until the buttercream is smooth and light in color. Scrape down the sides of the bowl as needed.

ASSEMBLE CAKE

  1. Place a nonslip mat on top of your cake turntable. Center one cake layer on a cake board and place the cake board on a cake turntable. Fit a piping bag with a round piping tip or coupler and filled with about 1 1/2 cups buttercream. Pipe a buttercream dam around the edge of the cake.
  2. Place 1 cup of the pumpkin filling in the center and spread out in an even layer with a small offset cake spatula. Place the second cake layer on top and pipe a buttercream dam on the edge. Spread another 1 cup pumpkin filling on top in an even layer until it reaches the buttercream dam. Place the third cake layer on top (bottom side up).

CRUMB COATING

  1. Apply a thin layer of buttercream over the top and sides of the cake catching any loose crumbs and sealing them in. Refrigerate the cake for 30 minutes.
  2. Apply a second and final coat of buttercream on the cake by lining an 8-inch acrylic disc with parchment paper. Apply a generous amount of frosting on top and spread out in an even layer. You should have excess frosting hanging off the sides of the cake. Place the lined acrylic disc on top of the cake, parchment paper side down and gently press down on to the top of the cake, making sure the disc is level and lines up with the bottom cake board. Apply more frosting to the sides of the cake. Gently press a cake scraper against the top disc and bottom cake board and smooth out the sides of the cake by rotating the cake turntable. Fill in any gaps in the buttercream and rotate the cake turntable with the cake scraper again. Once the sides of the cake are smooth, chill the cake in the refrigerator for 30 minutes.
  3. Gently remove the acrylic disc from the top of the cake with your offset cake spatula, by inserting the spatula under the disc and gently turning the cake turntable until the disc releases. Peel off the parchment paper from the cake and fill in any holes in the buttercream. Chill the cake in the refrigerator while you prepare the white chocolate drip.

WHITE CHOCOLATE DRIP

  1. In a microwavable bowl combined candy melts and heavy cream and microwave for 20 second intervals, stirring between each interval until melted.
  2. Let chocolate cool at room temperature for about 15 to 20 minutes.
  3. Pour melted but cool white chocolate over the top of the cake and using an offset spatula, spread out the drip to the edges allowing the chocolate to drip where it may.
  4. Chill the cake in the refrigerator for 1 hour so the chocolate drip can set before adding additional decoration.
  5. Fit a piping bag with piping tip #828 and fill with remaining buttercream. Pipe 8 buttercream swirls on the top edge of the cake. Place a white chocolate pumpkin candy on top of each swirl and serve.

Notes

Filling can be made up to 5 days in advance, wrapped with plastic wrap, and stored in the refrigerator. Cake layers can be made up to 3 days in advance, wrapped in plastic wrap and stored in an airtight container in the refrigerator. Frosting and white chocolate drip are best made the day of assembly.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 504Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 123mgSodium: 527mgCarbohydrates: 66gFiber: 2gSugar: 34gProtein: 12g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Cakes and Frostings

Snickerdoodle Cupcakes

Topped with homemade marshmallow frosting, snickerdoodle cookie crumbles, these Snickerdoodle Cupcakes are a play on the classic snickerdoodle cookie.

Snickerdoodle Cupcakes in cupcake tin.

While we're on the subject of Snickerdoodles, don't forget to check out my recipe for Snickerdoodle cookies and save a few to top these cupcakes.

Overhead shot of Snickerdoodle Cupcakes in green cupcake tin.

Snickerdoodle Cupcakes

I used my most popular white cake recipe as the base for these Snickerdoodle Cupcakes and added some ground cinnamon to the batter. 

This cake batter uses the reverse creaming method.  Adding the butter to the dry ingredients coats the flour creating an ultratender crumb. Instead of creaming the butter with the wet ingredients as you'll see on most cake recipes. 

Cake flour has less protein in it than all-purpose flour which produces less gluten, leaving you with a finer crumb with a light and soft texture.

Overhead shot of wet ingredients for Snickerdoodle Cupcakes.
Wet ingredients
Overhead shot of dry ingredients for Snickerdoodle Cupcakes.
Dry ingredients
Overhead shot of dry ingredients with butter for Snickerdoodle Cupcakes.
Dry ingredients with butter
Overhead shot of completed cake batter for Snickerdoodle Cupcakes.
Completed cake batter

Marshmallow Frosting Tips

  • You will need a candy thermometer for this recipe.
  • Make sure your egg whites are free of yolk. If there’s even a small amount they will not whip up.
  • Your mixer bowl must also be clean. If there’s any oil residue left in your bowl, the egg whites will not whip up.
  • When pouring the sugar syrup in the mixer bowl with the egg whites, be sure to pour it down the inside of the mixer bowl, making sure not to hit the whisk attachment.
  • The Marshmallow Filling is best used the day it’s prepared.
Overhead shot of firmly beaten egg whites for Snickerdoodle Cupcakes.
Firm peak egg whites
Overhead shot of completed marshmallow frosting for Snickerdoodle Cupcakes.
Completed marshmallow frosting

Cupcake Tips

  • Don't overfill your cupcakes. Fill each cupcake with 3 tablespoons batter.
  • Use a 3 tablespoon-sized spring loaded ice cream scoop to measure out the batter.
  • Using an ice cream scoop not only keeps your cupcake pan nice and clean but also helps your cupcakes bake evenly.
Overhead shot of cupcake pan full with cake batter for Snickerdoodle Cupcakes.

Cupcake Decoration

Decoration is simple for this one. Fit a large piping bag with Ateco piping tip #808 and fill with marshmallow frosting. Hold the piping bag over the cupcake and squeeze to create a dome of frosting on top that covers the cupcake. Release the pressure and pull the piping bag up and away to form a peak.

Sprinkle Snickerdoodle cookie crumbs over the top and serve.

Snickerdoodle Cupcakes at three quarter angle in cupcake tin.

Cupcake Baking and Decorating Tools

  • Cupcake liners
  • 2 12-cup cupcake pans
  • Stand mixer
  • Candy thermometer
  • 3 tablespoon-sized spring loaded ice cream scoop
  • Large piping bag
  • Ateco piping tip #808
Shop my favorite baking and cake decorating tools here!
Close up of Snickerdoodle Cupcakes on cake stand.

Snickerdoodle Cupcake Baking Schedule

  • Day 1: Bake cupcakes.
  • Day 2: Prepare marshmallow frosting, assemble and serve.
Wide open shot of Snickerdoodle Cupcakes on cake stand.

Cupcake Storage

Cupcakes are best served the day they are assembled, but can keep in the refrigerator for 1 day. Bring to room temperature before serving.

Close up of single Snickerdoodle Cupcake.

Let's Connect

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Close up of eaten Snickerdoodle Cupcake.

Suggested Recipes

Close up of a taller stack of Snickerdoodle cookies.
Snickerdoodles
Cinnamon Roll Layer Cake
Cinnamon Roll Layer Cake
Cinnamon Roll Cookies
Snickerdoodle Cupcakes at three quarter angle in cupcake tin.

Snickerdoodle Cupcakes

Yield: 24
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

These Snickerdoodle Cupcakes are made with cinnamon cake, topped with marshmallow frosting and garnished with snickerdoodle cookie crumbs.

Ingredients

SPECIAL TOOLS

  • 2 12-cup cupcake pans
  • Cupcake liners
  • Stand mixer
  • Candy thermometer
  • 3 tablespoon sized spring loaded ice cream scoop
  • Piping bag
  • Ateco piping tip #808

CUPCAKES

  • 1 cup whole milk, at room temperature
  • 6 large egg whites, at room temperature
  • 1 teaspoon vanilla extract
  • 2 ¼ cups (9 ounces) cake flour
  • 1 ¾ cups (12 ¼ ounces) granulated sugar
  • 4 teaspoons baking powder
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 12 tablespoons unsalted butter, cut into tablespoon sized pieces, at room temperature

FROSTING

  • 1 cup (7 ounces) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 cup water
  • 4 egg whites
  • Pinch fine sea salt

Instructions

CUPCAKES

  1. Adjust an oven rack to the center position and heat oven to 350 degrees. Line 2 cupcake pans with cupcake liners and set aside.
  2. In a bowl, whisk together milk, egg whites and vanilla extract. In the bowl of a stand mixer, with the paddle attachment attached, mix the flour, sugar, baking powder, cinnamon and salt on low speed until combined. Add butter one tablespoon at a time until the mixture forms pea-sized pieces, about 1 minute. Reserve ½ cup of the milk mixture and pour the remaining to the flour mixture and mix on medium-high speed until light and fluffy, about 1 minute. Reduce the mixer speed to medium-low and add the reserved ½ cup milk mixture to the batter and mix until combined, about 30 seconds. Do not over mix. The batter may look curdled. Give the batter a final stir by hand with a rubber spatula.
  3. Using a 3 tablespoon sized spring loaded ice cream scoop, divide the batter evenly between the prepared cupcake pans. Gently tap cake pans on the counter to settle the batter and bake until a toothpick inserted in the centers comes out with a few moist crumbs attached, about 15 to 17 minutes, switching and rotating pans halfway through baking.
  4. Let cupcakes cool in their pans on wire racks for 5 minutes. Invert cupcakes on to wire racks to cool completely.

MARSHMALLOW FROSTING

  1. Combine the sugar, cream of tartar and water in a small saucepan with a tight fitting lid. Heat saucepan over medium-high heat uncovered. Once the mixture comes to a boil, cover the saucepan and cook for 2 minutes. Uncover the saucepan and continue to boil until the sugar syrup reaches 242 degrees on a candy thermometer.
  2. While the syrup is heating up, combine the egg whites and salt in a clean bowl of a stand mixer fitted with the whisk attachment. Starting on low speed, beat egg whites, and gradually increase the speed to medium-high in the process. Beat until soft peaks form.
  3. If your sugar syrup is close to reaching 242 degrees, continue to whip the egg whites to firm peaks. If your sugar syrup is not close to reaching 242 degrees, let the egg whites wait at the soft peak stage before whipping them into firm peaks as the sugar syrup comes to temperature.
  4. Once the sugar syrup has come to 242 degrees and the egg whites are whipped to firm peaks, run the mixer on high speed and slowly pour the sugar syrup down the inside of the bowl and into the whipped egg whites. Continue whipping until the filling becomes thick and holds stiff peaks, about 5 minute. Add vanilla extract and whip to combine.

ASSEMBLE

  1. In a small bowl, combine ½ teaspoon ground cinnamon with 2 tablespoons granulated sugar.
  2. Fill a piping bag fitted with Ateco piping tip #808 With marshmallow frosting. Pipe dollops of marshmallow frosting on top of each cupcake. Sprinkle cinnamon-sugar or snickerdoodle crumbs.

Notes

Cupcakes are best served the day they are assembled, but can keep in the refrigerator for 1 day, stored in an airtight container. Bring to room temperature before serving.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 995Total Fat: 52gSaturated Fat: 17gTrans Fat: 3gUnsaturated Fat: 29gCholesterol: 66mgSodium: 993mgCarbohydrates: 131gFiber: 5gSugar: 92gProtein: 11g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Cakes and Frostings

Snickerdoodles

If you're looking for Snickerdoodles that are soft, but crisp, full of cinnamon flavor and are as big as your face, then you've come to the right place!

Snickerdoodles close up of stacked cookies with cinnamon stick.

Snickerdoodles are a classic cookie that can be made anytime of year, but they usually seem to taste better around Christmastime. I don't know why they just do! 🎄

Close up of a taller stack of Snickerdoodle cookies.

Snickerdoodle Cookie 411

This recipe uses a mix of butter and shortening. Butter gives the cookie its flavor and the melt-in-your-mouth feel. Shortening on the other hand, gives the cookie a thicker texture. You have the option to substitute the shortening for coconut oil, but be sure to use refined coconut oil so you won't get the coconut flavor in your cookies.

You'll also notice this cookie uses cream of tartar which helps give the cookie a tanginess and helps give the cookie its crinkly appearance.

Overhead shot of dry ingredients for Snickerdoodles.
Dry ingredients
Overhead shot of creamed butter, shortening, and sugar Snickerdoodles.
Creamed butter, shortening & sugar
Overhead shot of completed cookie dough for Snickerdoodles.
Completed cookie dough

Cinnamon-Sugar Mixture

  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon

In a small bowl combine 1/4 cup sugar and 2 teaspoons cinnamon and set aside.

Overhead shot of cinnamon-sugar mixture for Snickerdoodles.
Cinnamon-sugar mixture
Overhead shot of cookie dough ball in cinnamon-sugar mixture for Snickerdoodles.
Cookie dough ball
Overhead shot of cookie dough ball covered in cinnamon-sugar mixture for Snickerdoodles.
Cookie dough ball covered

Why I Line My Baking Sheet With Parchment Paper

I prefer to line my baking sheet with parchment paper instead of a silicone mat and here's why:

  1. Parchment paper is coated with silicone which makes it nonstick.
  2. Once you're done with the parchment paper, simply throw it away. One less thing to wash.
  3. Silicone mats are super slick and sometimes causes cookies to spread more and brown quickly.
  4. Silicone mats also tend to cause condensation and can cause the bottom of the cookies to be slightly soggy.
Overhead shot of cookie dough balls on lined baking sheet for Snickerdoodles.
Cookie dough balls
Overhead shot of flattened cookie dough balls on lined baking sheet for Snickerdoodles.
Flattened cookie dough balls

Snickerdoodle Cookie Storage

Cookies can be stored in an airtight container at room temperature for up to 3 days.

Close up of Snickerdoodles on cooling rack.

Make Ahead

Cookie dough can be stored in the refrigerator, covered for up to 3 days. Let sit at room temperature until warm enough to scoop and bake.

Close up of Snickerdoodle cookies on cooling rack with milk.

Let's Connect

The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!

Suggested Recipes

Peanut Butter Chocolate Chip Cookies
Best Big Fat Chewy Chocolate Chip Cookie
Best Big Fat Chewy M&M Chocolate Chip Cookie

Adapted from The Ultimate Cookie Handbook by Tessa Arias

Close up of a taller stack of Snickerdoodle cookies.

Snickerdoodles

Yield: About 15

Chewy and crisp large Snickerdoodle cookies, sprinkled with cinnamon-sugar and baked to perfection.

Ingredients

SPECIAL TOOLS

  • Full sized rimmed baking sheet
  • Stand mixer or hand mixer
  • 3 tablespoon sized spring-loaded ice cream scoop

CINNAMON-SUGAR MIXTURE

  • 1/4 cup (1.75 ounces/50 grams) granulated sugar
  • 2 teaspoons ground cinnamon

COOKIES

  • 2 1/4 cups (10 ounces/286 grams) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup (8 tablespoons) unsalted butter, softened but still cool
  • 1/2 cup shortening
  • 1 1/4 cups (8.75 ounces/250 grams) granulated sugar
  • 1 large egg, plus 1 large egg yolk, at room temperature but still cool
  • 1 teaspoon vanilla extract

Instructions

CINNAMON-SUGAR MIXTURE

  1. In a small bowl combine 1/4 cup sugar and 2 teaspoons cinnamon and set aside.

COOKIES

  1. Adjust an oven rack to the center position and heat oven to 375 degrees. Line baking sheet with parchment paper and set aside.
  2. In a medium bowl, whisk together the flour, cinnamon, cream of tartar, salt and baking soda until combined.
  3. In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter, shortening and sugar on medium-high speed until light and fluffy, about 3 minutes. Add the egg, egg yolk and vanilla extract and beat on low speed until combined. Slowly beat in the flour mixture.
  4. Using a 3 tablespoon sized ice cream scoop, divide the dough into balls, then roll them in the cinnamon-sugar mixture. Place the dough balls on to the prepared baking sheet, spacing about 2 inches apart. Flatten each dough ball with the bottom of a measuring cup. Sprinkle lightly with more cinnamon-sugar mixture if desired.
  5. Bake cookies for 10 to 12 minutes, or until the cookies set and begin to brown. Cool on the baking sheet for 5 minutes before transferring cookies to a wire rack to cool completely.

Notes

Cookies can be stored in an airtight container at room temperature for up to 3 days.

Nutrition Information:
Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 152Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 42mgSodium: 106mgCarbohydrates: 16gFiber: 1gSugar: 1gProtein: 3g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Cookies and Candies

Caramel Apple Layer Cake

This time of year you’ll probably start to see candy or caramel apples in the grocery stores. It’s a sign that the weather is cooling down (hopefully) and the holidays are near. To celebrate the occasion, I created this Caramel Apple Layer Cake.

Caramel Apple Layer Cake on marble cake pedestal.

Caramel Apple Layer Cake has three layers of apple spice cake seasoned with a blend of ground cinnamon, ginger, and nutmeg. The apple filling is reminiscent of apple pie filling that’s seasoned with apple pie spice.

Next, the cake is covered in a Swiss meringue buttercream made from brown sugar instead of the traditional granulated sugar. Lastly, the cake is dripped with homemade salted caramel drip and topped with a caramel apple.

Caramel Apple Layer Cake overhead shot on cake pedestal.

Apple Layer Cake

  • All-purpose flour: is a great choice for cakes that require extra structure like this one!
  • Baking powder: is a mixture of baking soda and cornstarch. Baking soda works when it comes into contact with liquid, and again when it comes into contact with heat.
  • Ground cinnamon: most 'cinnamon' that you'll find in grocery stores is actually Cassia. Cassia has a stronger flavor than real cinnamon and is ideal for most baked goods.
  • Ground ginger: is the most commonly used form of ginger in bake goods. Ground ginger should always be aromatic and fresh and no more than about 2 months old for the best flavor.
  • Baking soda: is an alkali and should be used with an acidic ingredient such as buttermilk, sour cream, molasses or brown sugar. The leavening action happens right after mixing, so you should bake right away.
  • Salt: helps with flavor.
  • Freshly grated nutmeg: has a warm and woody flavor that makes it great for fall cake recipes. Nutmeg should always be purchased as a whole and not ground. To ground at home, use a grater and grate the nutmeg yourself. This ensures the best flavor.
  • Vegetable oil: helps the cake stay moist, provides tenderness and lubrication.
  • Granulated sugar: is the most common form of sweetener used in baking and easily incorporates well with other ingredients.
  • Brown sugar: has molasses added which gives baked goods a subtle caramel flavor with a soft and chewy texture.
  • Eggs: binds, leavens and emulsifies.
  • Unsweetened applesauce: adds a delicate flavor and moisture to cakes and other baked goods.
  • Diced apples: Granny Smith, Honeycrisp or Pink Lady apples are all great options to use in this cake.
Overhead shot of dry ingredients for Caramel Apple Layer Cake
Dry ingredients
Overhead shot of oil and sugars for Caramel Apple Layer Cake
Oil and sugars
Overhead shot of completed cake batter for Caramel Apple Cake,
Completed batter

Apple Filling

During the baking season it’s always a good idea to prepare anything that you can in advance. This apple filling is a great option for that. It comes together easily and can be made up to 7 days in advance. I used Pink Lady apples for this filling but, Granny Smith and Honeycrisp would also work well.

Overhead shot of filling for Caramel Apple Layer Cake.

Tips For Achieving Silky Smooth Brown Sugar Swiss Meringue Buttercream

  • Make sure your mixing bowl is super clean. No traces of grease should be present.
  • Your egg whites should be free of egg yolk or they will not whip up properly. Tip: Crack egg over a separate bowl to remove the egg white from the yolk and then toss the egg white in your clean mixer bowl. Do this with each egg so you will not contaminate all the egg whites in case you accidentally get egg yolk in one of your egg whites.
  • Be sure to combine your brown sugar and egg whites well by whisking together before heating. 
  • Your butter should be cut into tablespoon sized pieces and should be room temperature before adding into your whipped egg whites.
Overhead shot of egg whites and brown sugar for Caramel Apple Layer Cake.
Egg whites and sugar
Overhead shot of cooked egg whites and sugar for Caramel Apple Layer Cake.
Cooked egg whites and sugar
Overhead shot of brown sugar meringue for Caramel Apple Layer Cake.
Brown sugar meringue
Overhead shot of completed brown sugar Swiss meringue buttercream for Caramel Apple Layer Cake.
Completed buttercream

Salted Caramel Sauce Tips

  1. Measure out all your ingredients before starting.
  2. Do not multi-task during this process. Your caramel can go from perfect to burnt in a second!
  3. Let your caramel cool before adding to the cake. If it’s not cool, it can melt your buttercream or drip off completely.
  4. Freeze your cake to set the buttercream and the caramel drip once applied. Then, add a caramel apple on top.
Three quarter angle of Caramel Apple Layer Cake.

What Is A Crumb Coat?

A crumb coat is the first coat of buttercream that is applied to the cake. It’s a thin layer, holding in loose crumbs and helps keep crumbs from getting into your final layer of buttercream. Refrigerate or freeze the cake for 15 to 30 minutes before applying the final coat of buttercream.

Crumb coated Caramel Apple Layer Cake.

Icing The Cake

Because I’m using a decorative cake comb for this cake, I opted to change up my typical super smooth buttercream acrylic disc technique and use a piping bag, to pipe buttercream on to the cake and smooth out that way. This method of icing a cake is what I used when I was a beginner and helped me cover the cake evenly.

Make sure you have a good amount of butter cream over the top and sides of the cake. Smooth out the buttercream a bit before using a cake comb to apply your cake design to the sides of the cake.

Caramel Apple Layer Cake with piped buttercream.
Buttercream piping applied
Iced Caramel Apple Layer Cake.
Buttercream smoothed with cake comb

Cake Decorating Tools

  • Cake turntable
  • Nonslip mat
  • 8-inch round cake board
  • Piping bags
  • Round piping tip our coupler
  • Ateco piping tip #
  • Offset cake spatula
  • Cake comb
Shop my favorite baking and cake decorating tools here!
Three quarter angle Caramel Apple Layer Cake.

Caramel Apple Baking Schedule

  • Day 1: Make apple filling.
  • Day 2: Bake cake layers.
  • Day 3: Make caramel drip, buttercream, assemble and serve.
Caramel Apple Layer Cake sliced on its side on a plate.

Make Ahead and Cake Storage

  • Apple filling can be made up to 7 days in advance, stored in an airtight container in the refrigerator.
  • Cake layers can be made up to 5 days in advance wrapped in plastic wrap, stored in an airtight container in the refrigerator.
  • Caramel drip can be made up to 7 days in advance, stored in an airtight container in the refrigerator. Heat in the microwave on 30 second intervals, stirring after each interval.
  • Buttercream is best made the day of cake assembly.
Caramel Apple Layer Cake close up shot of cake slice.

Let’s Connect

The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!

Caramel Apple Layer Cake close up shot of cake layers.

Suggested Recipes

Apple Cinnamon Turnovers
Toasted Coconut Caramel Layer Cake
Apple Spice Cake on green cake pedestal.
Apple Spice Cake
Caramel Apple Layer Cake on marble cake pedestal.

Caramel Apple Layer Cake

Yield: 12
Prep Time: 1 hour
Cook Time: 25 minutes
Additional Time: 1 hour 30 minutes
Total Time: 2 hours 55 minutes

Three layers of apple spice cake baked with apples inside and filled with apple filling, covered with brown sugar Swiss meringue buttercream, drizzled with caramel and topped with a caramel apple.

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Stand mixer
  • Candy thermometer
  • Nonslip mat
  • Cake turntable
  • 8-inch round cake board
  • Piping bag
  • Round piping tip our coupler
  • Small offset cake spatula
  • Cake comb

APPLE SPICE CAKE

  • 3 cups (15 ounces) all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 cup plus 2 tablespoons vegetable oil
  • 1 cup (7 ounces) granulated sugar
  • 1 cup (7 ounces) light brown sugar
  • 4 large eggs
  • 3/4 cup unsweetened applesauce
  • 1 1/2 cups (240 grams) apples, such as Granny Smith, Honeycrisp or Pink lady, peeled and diced

APPLE FILLING

  • 1/2 cup (3.5 ounces) dark brown sugar
  • 3 tablespoons cornstarch
  • 2 medium-sized Granny Smith apples, peeled, cored and diced
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon apple pie spice
  • 1 1/2 cups water

CARAMEL SAUCE

  • 3/4 cup (5.25 ounces) granulated sugar
  • 2 tablespoons light corn syrup
  • 2 tablespoons water
  • 1/2 cup (4 ounces) heavy cream, at room temperature
  • 2 tablespoons unsalted butter, diced
  • 3/4 teaspoon sea salt
  • 1 teaspoon vanilla extract

BROWN SUGAR SWISS MERINGUE BUTTERCREAM

  • 1 cup egg whites
  • 2 cups (14 ounces/200 grams) brown sugar
  • 3 cups (6 sticks) unsalted butter, cut into tablespoon sized pieces, at room temperature
  • 1 tablespoon vanilla extract

Instructions

APPLE SPICE CAKE

  1. Adjust an oven rack to the center position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick spray and set aside.
  2. In a large bowl, whisk together the flour, baking powder, cinnamon, ginger, baking soda, salt and nutmeg.
  3. In the bowl of a stand mixer, fitted with the paddle attachment, beat together the oil and sugars on medium speed for 5 minutes. Reduce the mixer speed to medium-low and add the eggs, one at a time and mix until combined. Scrape down the mixer bowl as needed.
  4. Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the applesauce in two batches, beginning and ending with the flour mixture. Mix until just combined. Add the apples and mix on low speed for 30 seconds or until combined.
  5. Divide the batter between cake pans and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached, rotating cake pans halfway through baking.
  6. Let cakes cool in their pans on wire racks for 15 minutes. Then, invert cakes onto the wire cake racks to cool completely.

APPLE FILLING

  1. In a small saucepan, combine the brown sugar and cornstarch.
  2. Add the apples, butter, lemon juice, cinnamon, apple pie spice and water and cook over medium heat.
  3. Slowly bring to a simmer, stirring constantly to prevent the mixture from burning. Reduce the heat to low and allow it to simmer until thickened and softened, stirring frequently.
  4. Remove from the heat and let sit for 15 minutes to cool. Transfer to an airtight container and store in the refrigerator for up to 1 week.

CARAMEL DRIP

  1. In a small saucepan, combine the sugar, corn syrup and water.
  2. Heat mixture over high heat occasionally swirling the pan (do not stir), until it turns golden in color, about 8 minutes. The mixture will rapidly boil until slowing down, then darkening in color. Remove the saucepan from the heat and let the bubbles subside.
  3. Slowly whisk in the heavy cream. The mixture will sputter and foam up but be sure to keep stirring.
  4. Add the butter and continue to stir until the butter has melted. Add the salt and vanilla extract and stir to combine. Pour caramel into a heat proof container and let cool for at least 20 minutes. The caramel will thicken as it cools.

BROWN SUGAR SWISS MERINGUE BUTTERCREAM

  1. In the bowl of a stand mixer fitted with the whisk attachment, pour in the egg whites and sugar and whisk by hand until combined. Fill a medium saucepan with about 2 inches of water and bring to a simmer. Place mixer bowl on top, being sure the bottom of the bowl does not touch the water and attach a candy thermometer.
  2. Whisking occasionally, heat the egg mixture until the temperature reaches 160 degrees. Once the mixture reaches 160 degrees, transfer to a stand mixer and beat the mixture on high speed for 10 minutes or until medium-stiff peaks form. At this point the outside of the mixer bowl should be room temperature. Switch out the whisk attachment with the paddle attachment and with the mixer on low speed, add the butter one tablespoon at a time, and then add the vanilla extract. Once combined, turn up the mixer speed to medium-high and beat until the buttercream is smooth about 5 minutes.

ASSEMBLE

  1. Place a nonslip mat on top of a cake turntable and place a 8-inch round cake board on top. Center the first cake layer on top of the cake board, making sure there's even spacing from all around the edges.
  2. Fit a piping bag with a round piping tip or coupler and fill the piping bag with about 11/2 cup buttercream. Pipe a buttercream dam around the outer edge of the cake. Fill the center with 3/4 cup of the filling and spread out in an even layer with a small offset cake spatula. Drizzle a couple of tablespoons cooled caramel sauce over the filling. Do not over fill or the caramel might ooze out. Place the second cake layer on top and gently press to adhere to the bottom cake layer. Pipe a buttercream dam around the outer edge and spread 3/4 cup filling out in an even layer until it reaches the buttercream dam. Drizzle another couple of tablespoons over the filling. Add the third and final cake layer (bottom side up) on top and gently press to adhere.

CRUMB COAT

  1. Apply a thin layer of buttercream over the top and sides of the cake, creating a crumb coat. Chill the crumb coated cake in the refrigerator for 30 minutes.

CAKE DECORATING

  1. Fit a large piping bag with Ateco piping tip #???. Fill the piping bag with buttercream and pipe buttercream over the top and sides of the cake. Smooth out the buttercream to get the buttercream as even as possible.
  2. Gently press the cake comb against the bottom cake board and start turning the cake turntable to smooth out the buttercream. Add more buttercream to any gaps and smooth with the cake comb again until you have the cake comb design on the sides of the cake. Smooth out the top of the cake by using an offset cake spatula, pulling excess buttercream towards the center. Place the cake in the freezer or refrigerator for 15 minutes before applying the caramel drip.
  3. Once the caramel drip has come to the right consistency, using a spoon, drip caramel off the edges of the cake. Pour more caramel on top of the cake and smooth out with an offset cake spatula until it reaches the drips. Chill the cake in the freezer or refrigerator for about 15 minutes to set the caramel before adding a caramel apple. Once the caramel is firm, add a caramel apple on top and serve.

Notes

Apple filling can be made up to 7 days in advance, stored in an airtight container in the refrigerator.
Cake layers can be made up to 5 days in advance wrapped in plastic wrap, stored in an airtight container in the refrigerator.
Caramel drip can be made up to 7 days in advance, stored in an airtight container in the refrigerator. Heat in the microwave on 30 second intervals, stirring after each interval.
Buttercream is best made the day of cake assembly.

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Cakes and Frostings

Pumpkin Spice Marshmallow Cake

Some of the best cakes are those imperfectly perfect cakes, like this Pumpkin Spice Marshmallow Cake.

Pumpkin Spice Marshmallow Cake on marble cake pedestal.

This fall classic is baked with all cinnamon, ginger, cloves, nutmeg, cardamom and all spice. Lastly I mixed in a little orange zest to bring out all the flavors. For the filling and frosting, I roasted marshmallows and processed them in a food processor to cut some of the gooeyness. Once combined with the whipped meringue, you’ve got a roasted marshmallow frosting with bits of roasted marshmallow all throughout.

Overhead shot of Pumpkin Spice Marshmallow Cake on marble cake pedestal.

Pumpkin Spice Marshmallow Cake

  • All-purpose flour: is the most versatile flour there is. Since it has more protein in it than cake flour, it's a great choice for cakes that need extra structure.
  • Baking soda: reacts with other acidic ingredients, such as buttermilk, sour cream, molasses or brown sugar. Once the baking soda comes into contact with an acidic ingredient, it creates carbon dioxide and should be baked right away.
  • Baking powder: is a combination of baking soda and cornstarch. Baking soda works when it comes into contact with a liquid and again when it comes into contact with heat.
  • Ground cinnamon: perfect for all things fall, like this Pumpkin Spice Marshmallow Cake.
  • Ground ginger: is the most common form of ginger used for baking. It has a different flavor from fresh ginger root and should never be substituted for fresh ginger. Ground ginger should always be aromatic and fresh for best flavor.
  • Ground cloves: work great in combination with cinnamon, ginger, nutmeg, all spice and cardamom, however cloves are very potent and should be used conservatively.
  • Freshly grated nutmeg: should always be purchased as a whole. The flavor of freshly grated nutmeg is spicer, sweeter and warmer than bottled ground nutmeg.
  • Ground allspice: comes from allspice berries, not from a blend of different spices. Allspice should be used in conjunction with other spices as it can be overpowering if used on its own.
  • Ground cardamom: is another great spice to buy whole and ground yourself for best flavor.
  • Salt: helps with flavor.
  • Canned pumpkin puree: I prefer to use Libby's %100 Pure Pumpkin for best flavor. I've tried other brands and noticed a difference in flavor.
  • Granulated sugar: helps add flavor, moisture, structure and browning.
  • Vegetable oil: oil helps keep the cake moist a while still chilled.
  • Eggs: bind, leaven and emulsifies.
  • Grated orange peel: helps bring out all the flavors of the spices and pumpkin.
Overhead shot of dry ingredients for Pumpkin Spice Marshmallow Cake
Dry ingredients
Overhead shot of wet ingredients for Pumpkin Spice Marshmallow Cake.
Wet ingredients
Overhead shot of completed cake batter for Pumpkin Spice Marshmallow Cake.
Completed batter

Roasted Marshmallow Frosting

Get ready to be wowed! This isn’t a typical marshmallow frosting. Nope, this one is completely homemade, with bits of real roasted marshmallow bits inside. Because of that, the frosting isn’t super smooth and will end up with a more natural or organic look to it.

Note, that this frosting requires you to use a food processor to process the roasted marshmallows to cut down some of the gooeyness in the frosting.

Overhead shot of roasted marshmallows for Pumpkin Spice Marshmallow Cake
Roasted marshmallows
Overhead shot of roasted marshmallows and buttercream in the food processor for Pumpkin Spice Cake.
Roasted marshmallows and buttercream
Overhead shot of processed roasted marshmallows and buttercream for Pumpkin Spice Marshmallow Cake.
Processed marshmallows and buttercream
Overhead shot of completed roasted marshmallow frosting for Pumpkin Spice Marshmallow Cake.
Completed buttercream

Crumb Coating

While this cake doesn’t have to be crumb coated since there are bits of roasted marshmallows in it, I did it anyway. I went ahead and crumb coated this cake because it still gives you a nice base to work from and a chilled cake is always easier to ice.

Pumpkin Spice Marshmallow Cake pipped with frosting for preparation to ice.

Icing The Cake

Since the frosting is on the deliciously gooey side, I piped the frosting on the sides of the cake, then used a cake scraper to smooth out the sides.

Pumpkin Spice Marshmallow iced on the cake turntable.

Salted Caramel Sauce Tips

  • Once your sugar, corn syrup and water are combined DO NOT stir once the mixture starts to heat up. Mixing it at this point will cause the mixture to crystallize.
  • Don’t turn your back while cooking the sugar mixture. The caramel can go from perfect to burnt in a second! Be sure you have no interruptions while making the caramel sauce.
  • Be super careful when adding the cream, the mixture will steam and bubble rapidly, but continue to whisk constantly!
  • For applying the drips there are a few options:
    • Apply drips with a spoon.
    • Fill a piping bag with caramel sauce and cut a small opening from the tip, and pipe the sauce on to the sides.
    • Pour the sauce on top of the cake and smooth out with an offset cake spatula, letting the drips fall naturally where they may.
Pumpkin Spice Marshmallow on cake pedestal on three quarter angle.

Cake Decorating Tools

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Stand mixer
  • Candy thermometer
  • Rimmed baking sheet
  • Parchment paper
  • 8-inch cardboard cake round
  • Nonslip mat
  • Cake turntable
  • Offset cake spatula
  • Kitchen torch, optional
Shop my favorite baking and cake decorating tools here!
Pumpkin Spice Marshmallow Cake closeup sliced.

Pumpkin Spice Cake Baking Schedule

  • Day 1: Bake the cake layers.
  • Day 2: Prepare the frosting, assemble and serve.
Pumpkin Spice Marshmallow Cake wide open shot of cake slices.

Cake Storage

  • Cake layers can be baked up to 5 days in advance, wrapped in plastic wrap, stored in an airtight container in the refrigerator.
  • Roasted marshmallow filling and frosting is best used the day it is prepared.
  • Assembled cake is best served the day it is assembled, but it can be stored in the refrigerator for up to 1 day in a airtight container.
Pumpkin Spice Marshmallow Cake close up of cake slice with fork.

Let’s Connect

The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!

Pumpkin Spice Marshmallow Cake close up of cake layers.
Pumpkin Spice Layer Cake
Pumpkin Pie with Gingersnap Crust
Pumpkin Pie Cupcakes
Pumpkin Spice Marshmallow Cake on marble cake pedestal.

Pumpkin Spice Marshmallow Cake

Yield: 12
Prep Time: 1 hour
Cook Time: 25 minutes
Additional Time: 45 minutes
Total Time: 2 hours 10 minutes

Three moist layers of pumpkin spice cake filled and frosted with roasted marshmallow frosting and topped with homemade salted caramel sauce and roasted marshmallows.

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Stand mixer
  • Candy thermometer
  • Full sized rimmed baking sheet
  • Parchment paper
  • Food processor
  • 8-inch card board cake round
  • Nonslip mat
  • Cake turntable
  • Offset cake spatula
  • Kitchen torch, optional

CAKE

  • 3 cups (15 ounces) all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cardamom
  • ½ teaspoon salt
  • 1 15-ounce canned pumpkin
  • 1 1/2 cups (10.5 ounces) granulated sugar
  • 1 1/4 cups vegetable oil
  • 4 large eggs
  • 2 teaspoons finely grated orange peel

TOASTED MARSHMALLOW FROSTING

  • 4 large egg whites
  • 1 1/4 cups (8.75 ounces/250 grams) granulated sugar
  • 1 tablespoon corn syrup
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 20 large marshmallows
  • 3/4 cups unsalted butter, at room temperature
  • 1 1/2 cups (6 ounces/190 grams) powdered sugar, sifted
  • 1 teaspoon vanilla extract

CARAMEL SAUCE

  • 3/4 cup (5.25 ounces) granulated sugar
  • 2 tablespoons light corn syrup
  • 2 tablespoons water
  • 1/2 cup (4 ounces) heavy cream, at room temperature
  • 2 tablespoons unsalted butter, diced
  • 3/4 teaspoon sea salt
  • 1 teaspoon vanilla extract

Instructions

CAKE

  1. Spray 3 8-inch round cake pans with nonstick baking spray and set aside. Adjust an oven rack to the center position and heat oven to 350 degrees. In a large bowl whisk flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, allspice, cardamom and salt to combine.
  2. In the bowl of a stand mixer, combine the pumpkin, sugar and oil on medium-low speed for 2 minutes.
  3. Add eggs in one at a time, on low speed beating until just combined. Stir in orange peel.
  4. Add the dry ingredients into the wet ingredients and beat on low speed until just combined. Give the batter a final stir by hand with a rubber spatula. Divide cake batter between prepared cake pans and with a small offset cake spatula, spread the batter in an even layer and bake for 20 to 26 minutes or until a wooden skewer inserted in the center comes out with a few moist crumbs attached. Let cakes cool in their pan for 10 minutes and then invert on to cooling racks to cool completely.

TOASTED MARSHMALLOW FROSTING

  1. In the stainless steel bowl of a stand mixer, with the whisk attachment attach, combine the egg whites, sugar, corn syrup, cream of tartar and salt. Place the bowl of a saucepan of simmering water, being sure the bottom of the mixer bowl does not touch the simmering water. Whisking frequently, cook the egg white mixture until it reaches 130 degrees on a candy thermometer, the sugar should be completely dissolved before moving on to the next step.
  2. Carefully transfer to the mixer stand and beat on low speed for 2 minutes. Increase the mixer speed to medium and beat for another 2 minutes. Increase the speed to high and continue to beat for 5 minutes until the egg white mixture is thick and glossy. Add the vanilla extract and and mix to combine and set aside.
  3. Preheat the oven broiler and line a rimmed baking sheet with parchment paper. Arrange the marshmallows on the prepared baking sheet in a single layer. Broil the marshmallows, being sure to watch closely until they are toasted and slightly charred, about 3 minutes. Remove the baking sheet from the oven and flip the marshmallows over using tongs. Return the baking sheet to the oven and broil for 1 to 2 minutes more. Remove the baking sheet from the oven and let marshmallows cool 10 to 15 minutes. Using a greased rubber spatula, placed cooled marshmallows in the bowl of a food processor.
  4. In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter on medium speed until light and fluffy, about 6 minutes. Reduce the mixer speed to low and slowly add the powdered sugar and vanilla extract. Increase the mixer speed to medium-high and beat until fluffy, about 3 minutes.
  5. Transfer the buttercream to the food processor. Pulse a few times until the marshmallows are dispersed but there are still pieces of toasted marshmallow remaining. Transfer the mixture back to the mixer bowl and beat on medium speed until combined, about 30 seconds.
  6. Stop the mixer and add the meringue. Beat on low speed until combined. Don’t over beat or the frosting will deflate. Use frosting immediately.

ASSEMBLY

  1. Center one cake layer on an 8-inch cake round and place on top of a cake turntable lined with a nonslip mat. Spread about 2/3 cup marshmallow frosting over the top in an even layer. Top with a second cake layer, gently pressing down to adhere. Spread another 2/3 cup marshmallow frosting on top. Place the last cake layer on top, gently pressing down to adhere.

CRUMB COAT

  1. Apply a dollop of frosting to the top of the cake and with an offset cake spatula, spread a thin layer of frosting over the top and sides of the cake, catching any loose crumbs and sealing them in. Refrigerate or freeze the cake for 15 to 30 minutes.

FROSTING THE CAKE

  1. Add remaining frosting to a piping bag fitted with a round piping tip or coupler. Pipe frosting over the sides of the cake. Gently press a cake scraper against the bottom cake board and rotate the turntable to remove the excess frosting and to smooth the sides of the cake. Apply more frosting to any gaps and use the cake scraper and rotate the turntable again until the sides are smooth. Chill the cake in the refrigerator or freezer while you prepare the caramel drip.

CARAMEL DRIP

  1. In a small saucepan, combine the sugar, corn syrup and water.
  2. Heat mixture over high heat occasionally swirling the pan (do not stir), until it turns golden in color, about 8 minutes. The mixture will rapidly boil until slowing down, then darkening in color. Remove the saucepan from the heat and let the bubbles subside.
  3. Slowly whisk in the heavy cream. The mixture will sputter and foam up but be sure to keep stirring.
  4. Add the butter and continue to stir until the butter has melted. Add the salt and vanilla extract and stir to combine. Pour caramel into a heat proof container and let cool for 20 minutes. The caramel will thicken as it cools.

DECORATING

  1. Once the caramel drip has come to the right consistency, using a spoon, drip caramel off the edges of the cake. Pour more caramel on the top of the cake and smooth out with an offset cake spatula until it reaches the drips. Chill the cake in the freezer or refrigerator for about 15 minutes to set the caramel before adding toasted marshmallows on top.

ROASTED MARSHMALLOWS

  1. Using a kitchen torch, roast a few marshmallows and place on top of the cake and serve. If you don’t have a kitchen torch, you can roast the marshmallows in the broiler.

Notes

Cake layers can be baked up to 5 days in advance, wrapped in plastic wrap, stored in an airtight container in the refrigerator.
Roasted marshmallow filling and frosting is best used the day it is prepared.
Assembled cake is best served the day it is assembled, but it can be stored in the refrigerator for up to 1 day in a airtight container.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 678Total Fat: 45gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 30gCholesterol: 124mgSodium: 683mgCarbohydrates: 63gFiber: 2gSugar: 29gProtein: 8g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Cakes and Frostings

Apple Spice Cake

Fall is upon us and apples are everywhere. Apple Spice Cake is the perfect recipe to celebrate the season.

Apple Spice Cake on green cake pedestal.

The cake layers have fresh bits of apples baked inside. And it’s seasoned with ground cinnamon, ground ginger and nutmeg.

Apple Spice Cake overhead shot on cake pedestal.

Apple Spice Cake Ingredients

  • All-purpose flour: is a great choice for cakes that require extra structure like this one!
  • Baking powder: is a mixture of baking soda and cornstarch. Baking soda works when it comes into contact with liquid, and again when it comes into contact with heat.
  • Ground cinnamon: most 'cinnamon' that you'll find in grocery stores is actually Cassia. Cassia has a stronger flavor than real cinnamon and is ideal for most baked goods.
  • Ground ginger: is the most commonly used form of ginger in bake goods. Ground ginger should always be aromatic and fresh and no more than about 2 months old for the best flavor.
  • Baking soda: is an alkali and should be used with an acidic ingredient such as buttermilk, sour cream, molasses or brown sugar. The leavening action happens right after mixing, so you should bake right away.
  • Salt: helps with flavor.
  • Freshly grated nutmeg: has a warm and woody flavor that makes it great for fall cake recipes. Nutmeg should always be purchased as a whole and not ground. To ground at home, use a grater and grate the nutmeg yourself. This ensures the best flavor.
  • Vegetable oil: helps the cake stay moist, provides tenderness and lubrication.
  • Granulated sugar: is the most common form of sweetener used in baking and easily incorporates well with other ingredients.
  • Brown sugar: has molasses added which gives baked goods a subtle caramel flavor with a soft and chewy texture.
  • Eggs: binds, leavens and emulsifies.
  • Unsweetened applesauce: adds a delicate flavor and moisture to cakes and other baked goods.
  • Diced apples: I used Granny Smith apples for this cake but you can also use Honeycrisp or Pink Lady.
Overhead shot of dry ingredients for Apple Spice Cake.
Dry ingredients
Overhead shot of beaten oil and sugar for Apple Spice Cake.
Beaten oil and sugar
Overhead shot of completed cake batter for Apple Spice Cake.
Completed cake batter

Apple Filling

This apple pie filling is made with crisp Granny Smith apples. It’s flavored with a bit of apple pie spice as well to help bring out the flavors in the apples. And I love that you can make this filling up to 1 week in advance, which is always helpful during the baking season.

Overhead shot over completed apple filling in saucepan.

Apple Spice Swiss Meringue Buttercream

Swiss meringue buttercream is my favorite type of buttercream to use for my cakes. It’s lightly sweetened, silky-smooth and just plain delicious. Plus, it’s easy to adapt to any flavor you like.

For this version of Swiss meringue buttercream, I replaced the typical granulated sugar for brown sugar and added a bit of apple pie spice.

Overhead shot of uncooked brown sugar and egg whites for Apple Spice Cake.
Uncooked brown sugar and egg whites
Overhead shot of cooked sugar and egg whites for Apple Spice Cake.
Cooked brown sugar and egg whites
Overhead shot of meringue for Apple Spice Cake.
Meringue
Overhead shot of completed apple spice Swiss meringue buttercream for Apple Spice Cake.
Completed buttercream

Apple Spice Cake Assembly

  • Fit a piping bag with a round piping tip or a coupler and fill bag with about 1 cup buttercream.
  • Pipe a ring around the edge of the cake to create a buttercream dam. (This will help keep the filling in and not oozing out of the sides of the cake.
  • Fill the cake with about 3/4 cup apple filling and spread out with a small offset cake spatula evenly until it reaches the buttercream dam.
  • Place the next cake layer on top, gently pressing to adhere and repeat this process with the next layer of cake.
Overhead shot of buttercream dam with apple filling for Apple Spice Cake.

What Are The Benefits Of Crumb Coating?

  • Crumb coating holds in all the crumbs and prevents them from getting into the final layer of buttercream.
  • Crumb coating also helps keep the cake fresh and moist.
  • It also gives the cake a good base to start the decorating process.
Crumb coated Apple Spice Cake.

Icing The Cake

  • Apply a generous amount of buttercream on top of the chilled cake and spread out the buttercream just over the top of the cake. You should have excess buttercream hanging off the edges.
  • Line an 8-inch acrylic cake disc with parchment paper and place disc parchment side down on to the cake, making sure it’s level and the bottom cake board and the top acrylic disc line up.
  • Apply buttercream over the sides of the cake. Gently press a cake scraper against the bottom cake board and the top acrylic disc and rotate the turntable to remove the excess buttercream and to smooth the sides of the cake. 
  • Apply more frosting to any gaps and use the cake scraper and rotate the turntable again until the sides are smooth. Chill the cake in the refrigerator for 30 minutes before removing the acrylic disc.
  • Carefully insert your offset cake spatula under the acrylic disc and rotate the turntable to loosen. Remove the disc and the parchment paper. Smooth out the top of the cake with a cake spatula. 
Iced Apple Spice Cake.

Apple Spice Cake Baking Schedule

  • Day 1: Prepare apple filling.
  • Day 2: Bake cake layers.
  • Day 3: Prepare buttercream, assemble, decorate and serve.
Apple Spice Cake on green cake pedestal.

Cake Decorating Tools

  • Nonslip mat
  • Cake turntable
  • 8-inch round cake board
  • Piping bags
  • Round piping tip or coupler
  • Small offset cake spatula
  • 8-inch round acrylic disc
  • Parchment paper
  • Cake scraper
  • Ateco piping tip #828
Shop my favorite baking and cake decorating tools here!
Apple Spice Cake close up shot of cake slice.

Make Ahead

During baking season it’s always a good idea to plan, and make anything that you can ahead of time. I follow this idea all throughout the year and I find that it’s much less stressful this way, which helps create a better product in the end.

  • Apple filling can be made up to 1 week in advance.
  • Cake layers can be made up to 3 days in advance, wrapped in plastic wrap in an airtight container in the refrigerator.
  • Make the buttercream the day of assembly.
Apple Spice Cake sliced.

Let’s Connect

The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!

Suggested Recipes

Apple Cinnamon Turnovers
Pumpkin Spice Layer
Pumpkin Pie with Gingersnap Crust
Apple Spice Cake on green cake pedestal.

Apple Spice Cake

Yield: 12
Prep Time: 2 hours
Cook Time: 25 minutes
Additional Time: 30 minutes
Total Time: 2 hours 55 minutes

Three tall layers of apple spice cake baked with diced apples inside, filled with apple filling and frosted with apple spice Swiss meringue buttercream.

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Stand mixer
  • Nonslip mat
  • Cake turntable
  • 8-inch round cake board
  • Piping bags
  • Round piping tip or coupler
  • Small offset cake spatula
  • 8-inch round acrylic disc
  • Parchment paper
  • Cake scraper

APPLE SPICE CAKE

  • 3 cups (15 ounces) all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 cup plus 2 tablespoons vegetable oil
  • 1 cup (7 ounces) granulated sugar
  • 1 cup (7 ounces) light brown sugar
  • 4 large eggs
  • 3/4 cup unsweetened applesauce
  • 1 1/2 cups (240 grams) apples, such as Granny Smith, Honeycrisp or Pink lady, peeled and diced

APPLE PIE FILLING

  • 1/2 cup (3.5 ounces) dark brown sugar
  • 3 tablespoons cornstarch
  • 2 medium-sized Granny Smith apples, peeled, cored and diced
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh lemon juice
  • 1teaspoon ground cinnamon
  • 1/4 teaspoon apple pie spice
  • 1 1/2 cups water

APPLE SPICE SWISS MERINGUE BUTTERCREAM

  • 1/2 cup plus 2 tablespoons egg whites
  • 1 1/4 cup (8.75 ounces) light brown sugar
  • 2 cups (4 sticks) unsalted butter, cut into tablespoon sized pieces, at room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoons apple pie spice

Instructions

APPLE SPICE CAKE

  1. Adjust an oven rack to the center position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick spray and set aside.
  2. In a large bowl, whisk together the flour, baking powder, cinnamon, ginger, baking soda, salt and nutmeg.
  3. In the bowl of a stand mixer, fitted with the paddle attachment, beat together the oil and sugars on medium speed for 5 minutes. Reduce the mixer speed to medium-low and add the eggs, one at a time and mix until combined. Scrape down the mixer bowl as needed.
  4. Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the applesauce in two batches, beginning and ending with the flour mixture. Mix until just combined. Add the apples and mix on low speed for 30 seconds or until combined.
  5. Divide the batter between cake pans and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached, rotating cake pans halfway through baking.
  6. Let cakes cool in their pans on wire racks for 15 minutes. Then, invert cakes onto the wire cake racks to cool completely.

APPLE PIE FILLING

  1. In a small saucepan, combine the brown sugar and cornstarch.
  2. Add the apples, butter, lemon juice, cinnamon, apple pie spice and water and cook over medium heat.
  3. Slowly bring to a simmer, stirring constantly to prevent the mixture from burning. Reduce the heat to low and allow it to simmer until thickened and softened, stirring frequently.
  4. Remove from the heat and let sit for 15 minutes to cool. Transfer to an airtight container and store in the refrigerator for up to 1 week.


APPLE SPICE SWISS MERINGUE BUTTERCREAM

  1. In the bowl of a stand mixer fitted with the whisk attachment, pour in the egg whites and sugar and whisk by hand until combined. Fill a medium saucepan with about 2 inches of water and bring to a simmer. Place mixer bowl on top, being sure the bottom of the bowl does not touch the water and attach a candy thermometer.
  2. Whisking occasionally, heat the egg mixture until the temperature reaches 160 degrees. Once the mixture reaches 160 degrees, transfer to a stand mixer and beat the mixture on high speed for 10 minutes or until medium-stiff peaks form. At this point the outside of the mixer bowl should be room temperature. Switch out the whisk attachment with the paddle attachment and with the mixer on low speed, add the butter one tablespoon at a time, and then add the vanilla extract and apple pie spice. Once combined, turn up the mixer speed to medium-high and beat until the buttercream is smooth about 5 minutes.

ASSEMBLE

  1. Place a nonslip mat on top of a cake turntable and place a cake board on top. Center the first cake layer on top of the cake board, making sure there's even spacing from all around the edges.
  2. Fit a piping bag with a round piping tip or coupler and fill the piping bag with about 11/2 cup buttercream. Pipe a buttercream dam around the outer edge of the cake. Fill the center with half of the filling and spread out in an even layer with a small offset cake spatula. Place the second cake layer on top and gently press to adhere to the bottom cake layer. Pipe a buttercream dam around the outer edge and spread the remaining filling out in an even layer until it reaches the buttercream dam. Add the third and final cake layer (bottom side up) on top and gently press to adhere.

CRUMB COAT

  1. Apply a thin layer of buttercream over the top and sides of the cake, creating a crumb coat. Chill the crumb coated cake in the refrigerator for 30 minutes.

CAKE DECORATING

  1. Apply a generous amount of buttercream on top of the chilled cake and spread out the buttercream just over the top of the cake. You should have excess buttercream hanging off the edges. Line an 8-inch acrylic cake disc with parchment paper and place disc parchment side down on to the cake, making sure it’s level and the bottom cake board and the top acrylic disc line up.

  2. Apply buttercream over the sides of the cake. Gently press a cake scraper against the bottom cake board and the top acrylic disc and rotate the turntable to remove the excess buttercream and to smooth the sides of the cake. Apply more frosting to any gaps and use the cake scraper and rotate the turntable again until the sides are smooth. Chill the cake in the refrigerator for 15 minutes before removing the acrylic disc.
  3. Carefully insert your offset cake spatula under the acrylic disc and rotate the turntable to loosen. Remove the disc and the parchment paper. Smooth out the top of the cake with a cake spatula.
  4. Apply a small apple on top and a few cinnamon sticks and serve.

Notes

Apple filling can be made up to 1 week in advance.
Cake layers can be made up to 3 days in advance, wrapped in plastic wrap in an airtight container in the refrigerator.
Make the buttercream the day of assembly.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 406Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 102mgSodium: 426mgCarbohydrates: 61gFiber: 3gSugar: 26gProtein: 7g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Cakes and Frostings

Devil’s Food Halloween Cake

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To celebrate the upcoming holiday I created this festive and tasty Devil’s Food Halloween Cake made with dark chocolate cake layers, filled with marshmallow filling, and frosted with bakery-style frosting and black chocolate drip.

Devil’s Food Halloween Cake on black cake pedestal.

The inspiration for this cake came from Sprinkle Pop’s Vintage Halloween Sprinkle Mix. When I saw those kitty cat jack-o-lanterns I knew I had to create a cake just for those kitty cats!

Devil’s Food Halloween Cake overhead shot of cake on cake pedestal.

Devil’s Food Cake Ingredients

  • All-purpose flour: is very versatile for baking and is great for things that require a little extra structure.
  • Baking soda: is a leavener and works with acidic ingredients like sour cream to produce carbon dioxide.
  • Baking powder: is a mixture of cornstarch and baking soda. Baking powder reacts twice, when it comes into contact with liquid and when it comes into contact with heat, creating bubbles in the batter that help give the cake its structure.
  • Salt: helps bring out the flavor.
  • Boiling water: is used in this recipe to melt the chocolate. The use of water instead of milk helps the chocolate flavor come through. To accurately measure boiling water, bring the water to a boil, then pour into a heatproof liquid measuring cup.
  • Unsweetened chocolate: is the traditional choice for recipes that produce a bold chocolate flavor.
  • Dutch-processed cocoa powder: is less acidic than natural cocoa powder and enhances browning.
  • Instant espresso powder: intensifies the chocolate flavor.
  • Unsalted butter: is a fat that is rich in flavor and helps determine the texture of the cake.
  • Light brown sugar: helps bring out the chocolate flavor in the cake.
  • Eggs: bind thicken and emulsifies. I always use large eggs for consistency sake.
  • Sour cream: is an acidic ingredient that works with the baking soda to leaven the cake. Sour cream also helps produce a tender cake. Buttermilk and yogurt can be substituted for sour cream in most cakes.
  • Vanilla extract: helps bring out the flavors of the cake.
Overhead shot of dry ingredients for Devil’s Food Halloween Cake.
Dry ingredients
Overhead shot of melted chocolate for Devil’s Food Halloween Cake
Melted chocolate
Overhead shot of creamed butter and sugar for Devil’s Food Halloween Cake
Creamed butter and sugar
Overhead shot of completed cake batter for Devil’s Food Halloween Cake
Completed cake batter

Marshmallow Filling

Marshmallow filling pairs well with this dark chocolate cake. The filling is light and airy and drips down perfectly when sliced. The Cake Chica’s Tip: I also used some of the leftover filling in a piping bag to decorate the cake.

Overhead shot of marshmallow filling for Devil’s Food Halloween Cake

Bakery-Style Frosting

I’ve got a secret to share with you! There’s a secret ingredient that I use in this frosting that always has people asking me “what is that flavor in the frosting, it’s so good”! Well, my not-so-secret-ingredient is something called Princess Cake and Cookie Baking Emulsion. This emulsion adds another dimension of flavor, that little something extra, you know. Vanilla extract can always be used as a substitute in equal parts.

Overhead shot of beaten butter for frosting on Devil’s Food Halloween Cake.
Beaten butter
Overhead shot of powdered sugar in sieve for frosting for Devil’s Food Halloween Cake
Sifting powdered sugar
Overhead shot of completed frosting for Devil’s Food Halloween Cake.
Completed frosting

How To Fill A Cake

I use a frosting dam around the edge of the cake to help keep fillings neatly inside and keep the cake bulge to a minimum. I typically use anywhere from 1/2 cup to 3/4 cup filling in my cakes. Depending on the type of filling will determine the unit of measurement that I’ll use. Since Marshmallow Filling can be a bit slippery I make sure not to over fill the cake. Otherwise the cake layers will start to slip and slide. I recommend 2/3 cup filling for this particular cake.

Overhead shot of frosting dam and filling for Devil’s Food Halloween Cake

Crumb Coating

Crumb coating helps catch any loose crumbs and seals the cake in and keeps it fresh. It also gives you a good base to frost and decorate the cake.

Crumb coated Devil’s Food Halloween Cake

How To Make Black Chocolate Drip

  • Start with dark chocolate chips
  • Melt the chocolate chips with cream in a microwave until melted and combined.
  • Add a few drops of black gel food color.
Overhead shot of dark chocolate chips and heavy cream for Devil’s Food Halloween Cake
Chocolate chips and cream
Overhead shot of melted chocolate drip for Devil’s Food Halloween Cake.
Melted chocolate and cream
Overhead shot of chocolate drip with black gel food color.
Black chocolate drip

Devil’s Food Halloween Cake Baking Schedule

  • Day 1: Bake cake layers.
  • Day 2: Make filling, frosting, chocolate drip, assemble and serve.
Three quarter angle of cake on black cake pedestal.

Cake Decorating Tools

  • Nonslip mat
  • Cake turntable
  • 8-inch round cake board
  • Piping bag(s)
  • Round tip our coupler
  • Small offset cake spatula
  • Americolor Electric Orange gel food color
  • 8-inch round acrylic disc
  • Parchment paper
  • Cake scraper
  • Wilton piping tip #1M
  • Ateco piping tip #808
  • Sprinkle Pop Vintage Halloween Sprinkle Mix
Shop my favorite baking and cake decorating tools here!
Devil’s Food Halloween Cake on cake pedestal.

Make Ahead

  • Cake layers can be made up to 3 days in advance, wrapped in plastic wrap, stored in an airtight container in the refrigerator.
  • Marshmallow filling is best used the day it is prepared.
  • Frosting is best used the day it is prepared.
  • Chocolate drip is best used the day it is prepared.
Close up shot of Devil’s Food Halloween Cake sliced.

Storage

  • Cake layers can be made up to 3 days in advance, wrapped in plastic wrap, stored in an airtight container in the refrigerator.
  • Assembled cake can be stored at room temperature for up to 1 day or in the refrigerator for up to 2 days. Bring to room temperature before serving.
Wide open shot of Devil’s Food Halloween Cake slices.

Let’s Connect

The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!

Close up shot of cake layers for Devil’s Food Halloween Cake

Suggested Recipes

Devil’s Food Halloween Cake on cake pedestal.

Devil's Food Halloween Cake

Yield: 12
Prep Time: 1 hour
Cook Time: 30 minutes
Additional Time: 1 hour
Total Time: 2 hours 30 minutes

Devil's Food Cake filled with homemade marshmallow filling, frosted with bakery-style frosting and topped with black chocolate drip and bespoke sprinkles.

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Stand mixer
  • Candy thermometer
  • Nonslip mat
  • Cake turntable
  • 8-inch round cake board
  • Piping bag(s)
  • Round tip our coupler
  • Small offset cake spatula
  • Americolor Electric Orange gel food color
  • 8-inch round acrylic disc
  • Parchment paper
  • Cake scraper
  • Wilton piping tip #1M
  • Ateco piping tip #808
  • Sprinkle Pop Vintage Halloween Sprinkle Mix

CAKE

  • 1 ½ cups (7 ½ ounces) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon table salt
  • 1 ¼ cups boiling water
  • 4 ounces unsweetened chocolate, chopped
  • ½ cup (1 ½ ounces) cocoa Dutch processed cocoa powder
  • 1 teaspoon instant espresso powder or instant coffee powder
  • 10 tablespoons unsalted butter, cut into tablespoon sized pieces, at room temperature, about 65-67 degrees)
  • 1 ½ cups (10 ½ ounces) packed light brown sugar
  • 3 large eggs, at room temperature
  • ½ cup sour cream
  • 1 teaspoon vanilla extract

MARSHMALLOW FILLING

  • 4 large egg whites
  • 1 1/4 cups (8.75 ounces/250 grams) granulated sugar
  • 1 tablespoon light corn syrup
  • 1/4 teaspoon cream of tartar
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon marshmallow flavoring, optional

BAKERY-STYLE FROSTING

  • 1 cup (16 tablespoons/225 grams) unsalted butter, at room temperature
  • 1/4 cup (50 grams) shortening
  • Pinch of salt
  • 3 1/4 cup (13 ounces/410 grams) powdered sugar, sifted
  • 1/2 cup heavy cream
  • 2 teaspoons Princess Cake and Cookie Emulsion

DARK CHOCOLATE DRIP

  • 1 cup (170 grams) dark chocolate chips
  • 3/4 cup heavy cream
  • Black gel food coloring, optional

Instructions

CAKE

  1. Adjust an oven rack to the center position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with non stick baking spray and set aside.
  2. In a large bowl, whisk together the flour, baking soda, baking powder and salt. In another bowl whisk boiling water, chocolate, cocoa powder, and espresso powder until smooth and combined.
  3. In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium-low and add in eggs one at a time, beating until just combined after each addition. Add in the sour cream, and vanilla extract mix until combined. Reduce the speed to low, and add the flour mixture in 3 additions, alternating with the chocolate mixture in 2 additions. Scrape down the sides of the bowl as needed and give the batter a final stir by hand.
  4. Divide the cake batter evenly among the prepared pans and smooth out the batter with a small offset spatula and tap pan gently on the counter to settle the batter. Bake for 18 to 22 minutes, (rotating pans halfway through baking) or until a toothpick inserted in the center comes out with a few moist crumbs attached.
  5. Let cakes cool in their pans for 10 minutes, then invert the cakes from their pans onto a cooling rack to cool completely (about 2 hours).

MARSHMALLOW FILLING

  1. In the stainless steel bowl of a stand mixer, with the whisk attachment attach, combine the egg whites, sugar, corn syrup, cream of tartar and salt. Place the bowl of a saucepan of simmering water, being sure the bottom of the mixer bowl does not touch the simmering water. Whisking frequently, cook the egg white mixture until it reaches 130 degrees on a candy thermometer, about 10 minutes.
  2. Carefully transfer to the mixer stand and beat on low speed for 2 minutes. Increase the mixer speed to medium and beat for another 2 minutes. Increase the speed to high and continue to beat for 5 minutes until the egg white mixture is thick and glossy. Add the vanilla extract and marshmallow filling and mix to combine.

BAKERY-STYLE FROSTING

  1. In the bowl of a stand mixer with the paddle attachment attached, beat the butter, shortening and salt on medium speed until light and fluffy, about 8 minutes. Add the powdered sugar, heavy cream, and emulsion and slowly mix until combined, about 1 minute.
  2. Increase the mixer speed to medium-high and beat until light and fluffy, about 6 minutes.

ASSEMBLE CAKE

  1. Place a nonslip mat on top of your cake turntable. Place an 8-inch cake board on top. Spread a small amount of frosting in the center of the cake board to act as glue for the cake. Center one cake layer on the cake board. Fit a piping bag with a round tip or coupler and fill the piping bag with about 1 cup frosting. Pipe a frosting dam around the edge of the cake. Spread about 2/3 cup filling over the top with an offset cake spatula, smoothing the frosting out all the way to the frosting dam.
  2. Place the second cake layer on top and pipe another frosting dam around the edge. Spread another 2/3 cup filling on top in an even layer, spreading it all the way to the frosting dam. Place the last cake layer on top (bottom side up) and gently press down to adhere.

CRUMB COATING

  1. Pipe the remaining frosting in the piping bag on to the top of the cake and with an offset cake spatula, spread a thin layer of frosting over the top and sides of the cake, catching any loose crumbs and sealing them in. Refrigerate or freeze the cake for 15 to 30 minutes.

FROSTING THE CAKE

  1. Add orange gel food coloring to the remaining frosting in your mixer bowl. Mix on low speed to combine the food coloring. Keep adding orange gel coloring until the frosting is the desired color.
  2. Apply a large dollop of orange frosting on top of the cake and spread out evenly. Line an 8-inch round acrylic disc with parchment paper with a bit of frosting. Line up the acrylic disc with the bottom cake board and gently press on to the top of the cake to adhere. Add more frosting to the sides of the cake, making sure to cover the bottom cake board completely, and gently press a cake scraper against the acrylic disc and bottom cake board. Slowly rotate the cake turntable all the way around to create a smooth finish on the side of the cake. Chill the cake in the refrigerator or freezer for 15 to 30 minutes.
  3. Insert a small offset spatula under the acrylic disc and rotate the turntable until the disc releases. Peel off the parchment paper. Add more frosting to the top of the cake to fill in any gaps if needed. Smooth out the top of the cake with an offset cake spatula while rotating the turntable. Place the cake back in the freezer or refrigerator while you prepare the chocolate drip.

DARK CHOCOLATE DRIP

  1. Place chocolate and heavy cream in a microwavable bowl. Microwave on 30 second intervals, stirring between intervals until the chocolate is smooth and completely melted. Add a few drops of black gel food coloring and stir to combine. Cool chocolate for 15 to 20 minutes before adding drips to the sides and top of the cake.
  2. Using a spoon, carefully drip chocolate off the sides of the cake. Pour remaining chocolate on the center of the cake and using a small offset spatula, spread the chocolate out until it meets the chocolate drips and is smooth. Return the cake to the freezer or refrigerator for about 15 minutes so the chocolate drips can set before adding additional decoration to the cake.

DECORATING

  1. Fit a piping bag with Wilton piping tip #1M and fill remaining frosting. Pipe a few small swirls along one side of the cake and with another piping bag fitted with Ateco piping tip #808. Pipe remaining marshmallow filling in dollops between the frosting swirls. Sprinkle the cake with festive bespoke sprinkles. Carefully transfer the cake to a cake pedestal and serve.

Notes

Cake layers can be made up to 3 days in advance, wrapped in plastic wrap, stored in an airtight container in the refrigerator.
Assembled cake can be stored at room temperature for up to 1 day or in the refrigerator for up to 2 days. Bring to room temperature before serving.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 559Total Fat: 37gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 138mgSodium: 366mgCarbohydrates: 51gFiber: 3gSugar: 28gProtein: 8g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Cakes and Frostings

Chocolate Cream Cupcakes

These Chocolate Cream Cupcakes are the homemade version of the popular Hostess treat! 

Chocolate Cream Cupcakes overhead shot of completed cupcakes on cooling rack.

I’ve made dark chocolate cupcakes filled with homemade marshmallow filling that’s topped with chocolate glaze and marshmallow curlicues. No store bought cupcakes can compare!

Chocolate Cream Cupcakes completed on cooling rack at a three quarter angle.

Chocolate Cream Cupcake Ingredients

  • All-purpose flour: is very versatile for baking and is great for things that require a little extra structure.
  • Baking soda: is a leavener and works with acidic ingredients like sour cream to produce carbon dioxide.
  • Salt: helps bring out the flavor.
  • Boiling water: is used in this recipe to melt the chocolate. The use of water instead of milk helps the chocolate flavor come through. To accurately measure boiling water, bring the water to a boil, then pour into a heatproof liquid measuring cup.
  • Unsweetened cocoa powder: is chocolate liquor that has been processed to remove almost all of the cocoa butter.
  • Semi sweet chocolate chips: contain less cocoa butter than bar chocolate because they have stabilizers and emulsifiers that help them retain their shape.
  • Instant espresso powder: intensifies the chocolate flavor.
  • Granulated sugar: incorporates well while creaming with butter. It’s evenly ground and loose in texture making it perfect for baking.
  • Sour cream: is an acidic ingredient that works with the baking soda to leaven the cake. Sour cream also helps produce a tender cake. Buttermilk and yogurt can be substituted for sour cream in most cakes.
  • Vegetable oil: helps to tenderize the cake without adding water and also remains fluid when chilled which yields a cake with a moist and tender crumb.
  • Eggs: bind thicken and emulsifies. I always use large eggs for consistency sake.
  • Vanilla extract: helps bring out the flavors of the cake.
Chocolate Cream Cupcakes overhead shot of dry ingredients.
Chocolate Cream Cupcakes overhead shot of melted chocolate.
Chocolate Cream Cupcakes overhead shot of sugar, sour cream, oil, eggs and vanilla with chocolate.
Chocolate Cream Cupcakes overhead shot of completed cake batter.

Cupcake Tips

  1. Don’t overfill the cupcake cups. You should only fill about 2/3 full.
  2. To help make sure I don’t over fill my cupcake pan I use a 3 tablespoon sized spring loaded ice cream scoop.
  3. Be sure not to over bake. Since cupcakes are smaller than layer cakes, I typically check the cupcakes at about 12 minutes of baking and rotate the cupcake pan. At this point I’ll check for doneness and add another 3 to 5 minutes to the bake time.
Chocolate Cream Cupcakes overhead shot of cake batter in cupcake pan.
Chocolate Cream Cupcakes baked in cupcake pan.

Marshmallow Filling

The marshmallow filling comes together quickly, so be sure to read ahead and have all your ingredients measured and ready to go when you start. You will need a candy thermometer for this recipe.

Chocolate Cream Cupcakes overhead shot of marshmallow filling.

Cupcake Assembly

  1. Insert a small knife at a 45 degree angle about 1/4 inch from the edge and cut a cone of cake out of the center of each cupcake.
  2. Slice off the bottom cone of cake and discard, reserving the flat circular top.
  3. Pipe about 1 tablespoon of marshmallow filling in the center of each cupcake and place the flat circular piece of cake back on top.
  4. Spread about 1 tablespoon of chocolate glaze on top of each cupcake and set aside to set, about 10 to 15 minutes.
  5. With the remaining marshmallow filling, pipe curlicues on top of each cupcake and serve.
Chocolate Cream Cupcakes overhead shot of hollowed cupcakes.
Chocolate Cream Cupcakes overhead shot of filled cupcakes.

Cake Decorating Tools

  • 1 12-cup cupcake pan
  • Cupcake liners
  • Candy thermometer
  • Round piping tip or coupler
  • Piping bag(s)
  • Wilton piping tip #4
Shop my favorite baking and cake decorating tools here!
Chocolate Cream Cupcakes at three quarter angle.

Chocolate Cream Cupcakes Baking Schedule

  • Day 1: Bake cupcakes.
  • Day 2: Prepare filling, glaze, assemble and serve.
Chocolate Cream Cupcakes on a plate with bite.

Cupcake Storage

  • Baked cupcakes can be stored at room temperature or in the refrigerator in an airtight container for up to 3 days.
  • Assembled cupcakes can be stored at room temperature in an airtight container for up to 2 days.
Chocolate Cream Cupcakes wide open shot of cupcakes on a plate and background.

Let’s Connect

The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!

Chocolate Cream Cupcakes close up shot of eaten cupcake.

Suggested Recipes

Homemade Cosmic Brownies
Cosmic Brownie Layer Cake close up of cake on pedestal.
Cosmic Brownie Layer Cake
Twinkie Layer Cake on pedestal.
Twinkie Layer Cake
Chocolate Cream Cupcakes wide open shot of cupcakes on a plate and background.

Chocolate Cream Cupcakes

Yield: 12
Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes
Total Time: 1 hour 10 minutes

Homemade dark chocolate cupcakes filled with marshmallow filling and topped with chocolate glaze and marshmallow curlicues.

Ingredients

SPECIAL TOOLS

  • 1 12-cup cupcake pan
  • Cupcake liners
  • Candy thermometer
  • Round piping tip or coupler
  • Piping bag
  • Wilton piping tip #4

CUPCAKES

  • 1 cup (5 ounces) all-purpose flour
  • 1/2 teaspoon baking soda
  • ¼ teaspoon table salt
  • 1/2 cup boiling water
  • 1/3 cup (1 ounce) cocoa powder
  • 1/3 cup (2 ounces) semi sweet chocolate chips
  • 1 tablespoon instant espresso powder
  • 3/4 cup (5 1/4 ounces) granulated sugar
  • 1/2 cup sour cream
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

MARSHMALLOW FILLING

  • 1/2 cup granulated sugar
  • 1/8 teaspoon cream of tartar
  • 1/4 cup water
  • 2 large egg whites
  • Pinch salt
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon marshmallow flavoring, optional

GLAZE

  • 1 cup semisweet chocolate chips
  • 6 tablespoons unsalted butter

Instructions

CUPCAKES

  1. Adjust an oven rack to the center position and heat oven to 325 degrees. Line a cupcake pan with cupcake liners and set aside.
  2. In a large bowl, whisk the flour, baking soda, and salt together. In a separate bowl, add cocoa powder, chocolate chips, instant espresso powder and boiling water and whisk until the chocolate is melted and combined.
  3. Add the sugar, sour cream, oil, eggs and vanilla into the cocoa mixture and whisk to combine. Add the flour mixture and whisk until incorporated.
  4. Divide the batter into the prepared cupcakes pans, filling about 2/3 full. Gently even out the batter but tapping gently on the counter and bake until a toothpick inserted in the centers comes out with a few moist crumbs attached, about 18 to 25 minutes, rotating pans halfway through baking. Let cupcakes cool in their pan for 10 minutes on a cooling rack, then invert on cooling rack to cool completely.

MARSHMALLOW FILLING

  1. In a small saucepan combine the sugar, cream of tartar, and water and bring to a boil over medium heat. Cover the saucepan with a lid and continue to cook for 2 minutes. Uncover the saucepan and continue to boil the sugar until the syrup reaches 242 degrees on a candy thermometer.
  2. While the sugar syrup is coming to temperature, combine the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment. Beat on low speed, gradually increasing the speed to medium-high speed. Continue to beat the egg whites until soft peaks form. If your syrup is close to reaching 242 degrees, continue to whip the eggs whites to firm peaks. If your syrup is not close to reaching temperature then let the egg whites wait at soft peaks before whipping them to firm peaks as the syrup approaches temperature.
  3. Once the sugar syrup has reaches 242 degrees and the egg whites have been whipped to firm peaks, run the mixer at medium-high speed while slowly pouring the syrup down the inside of the mixer bowl. Continue whipping until the frosting has become thick and holds stiff peaks, about 5 minutes. Add vanilla extract and marshmallow flavoring and whip to combine.

ASSEMBLE

  1. Once cupcakes have cooled, insert the tip of a paring knife at 45-degree angle and about 1/4 inch from edge of cupcake to create a cone of cake and cut off cone the portion, leaving a circular disk of cake. Attach a round piping tip or coupler to a piping bag and fill with marshmallow filling. Pipe about 1 tablespoon marshmallow filling in to each cupcake and place the flat piece of cake on top.

GLAZE

  1. Microwave chocolate and butter in medium bowl for 1 1/2 to 2 minutes, stirring every 30 seconds. Let glaze cool to room temperature, about 15 to 20 minutes.
  2. Spread about 1 tablespoon chocolate glaze on top of each cupcake and let stand for 10 to 15 minutes. Attach Wilton piping tip #4 to a piping bag and fill with remaining marshmallow filling. Pipe curlicues across glazed cupcakes and serve.

Notes

Cupcakes can be stored at room temperature in an airtight container for up to 2 days.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 1198Total Fat: 68gSaturated Fat: 22gTrans Fat: 3gUnsaturated Fat: 40gCholesterol: 102mgSodium: 925mgCarbohydrates: 148gFiber: 6gSugar: 109gProtein: 12g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Cakes and Frostings

Twinkie Layer Cake

This Twinkie Layer Cake is a tribute to the ever popular Hostess Twinkie snack cake. It has three fluffy layers of fluffy sponge cake filled with homemade marshmallow filling.

Twinkie Layer Cake on pedestal.

I took a bit of a cheat here by adding a couple of store bought Twinkies, but if you’re feeling adventurous feel free to make homemade Twinkies here.

Twinkie Layer Cake overhead shot of cake on pedestal.

Vanilla Sponge Cake Ingredients

  • Cake flour: has a low protein content (6 to 8 percent) which helps to create cakes with a fine delicate crumb.
  • All-purpose flour: has a bit higher protein content (10 to 12 percent)than cake flour which helps to give cakes a firm structure.
  • Baking powder: is a mixture of baking soda and cornstarch. Baking powder is activated when it comes into contact with a liquid and again when it comes into contact with heat.
  • Salt: enhances flavor.
  • Granulated sugar: is perfect for baking because it incorporates well with butter during the creaming process.
  • Unsalted butter: helps with flavor and the cakes texture. Using unsalted butter is best because different brands of butter have different salt content. Unsalted butter allows you to have more control of your cake.
  • Vegetable oil: butter is best for flavor but oil is great for keeping cakes moist and tender.
  • Egg yolks: helps to thicken and emulsify.
  • Whipped egg whites: are used as a leavener. When the egg whites are whipped the trapped air expands in the oven giving the cake its lift. For tall cake layers be sure to whip egg whites to soft peaks before gently folding into the batter.
  • Vanilla extract: helps enhance flavor.
  • Whole milk: helps thin out the batter and generates steam while baking which helps produce a cakey crumb.
  • Cream of tartar: helps stabilize whipped egg whites and prevents sugar from crystalizing. It also acts as a leavener in cakes.
Twinkie Layer Cake overhead shot of completed cake batter.

Whipping And Folding Egg Whites

Delicate cakes like sponge or chiffon cakes require whipped egg whites as a leavener. When the air in the egg whites gets trapped they expand while baking giving the cakes lift. However, both the texture of the egg whites and the folding into the batter can have a huge impact on the overall texture and height of the cake.

To ensure a tall sponge cake, whip the egg whites to soft peaks before folding them gently into the cake batter.

Twinkie Layer Cake on pedestal at three quarter angle.

Twinkie Layer Cake Marshmallow Filling And Frosting

This marshmallow filling and frosting is best used as soon as it’s made. Be sure you have all your equipment and supplies ready to go. Timing is everything here.

Twinkie Layer Cake overhead shot of cooked egg white mixture.
Cooked egg white and sugar mixture
Twinkie Layer Cake overhead shot of completed marshmallow filling and frosting.
Completed marshmallow filling and frosting

Cake Assembly

  • Center one of the cake layers on an 8-inch round cake board and place on a cake turntable with a nonslip mat. 
  • Spread 3/4 cup marshmallow filling on top in an even layer spreading all the way to the edges. Top with another cake layer and apply another 3/4 cup filling and spread in an even layer all the way to the edge. Place the last cake layer on top (bottom side up) and apply a thin layer of marshmallow frosting over the top and sides of the cake creating a cake crumb. Chill the cake in the refrigerator or freezer for 15 to 30 minutes. 
  • Apply a generous amount of frosting on top of the chilled cake, spreading in an even layer all the way out to the edges. Apply more frosting to the sides of the cake, making sure the bottom cake board is completely covered in frosting. 
Twinkie Layer Cake overhead shot of marshmallow filling.

Cake Decorating Tools

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Stand mixer
  • Hand mixer
  • Candy thermometer
  • 8-inch round cake board
  • Cake turntable
  • Nonslip mat
  • Small offset cake spatula
Shop my favorite baking and cake decorating tools here!
Twinkie Layer Cake close up of cake slice.

Twinkie Layer Cake Baking Schedule

  • Day 1: Bake cake layers.
  • Day 2: Prepare marshmallow filling and frosting, assemble and serve.
Twinkie Layer Cake close up of cake slice with fork.

Let’s Connect

The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!

Twinkie Layer Cake close up of cake slice on its side.

Suggested Recipes

Cosmic Brownie Layer Cake close up of cake on pedestal.
Cosmic Brownie Layer Cake
Homemade Cosmic Brownies
Candy Bar Layer Cake
Twinkie Layer Cake on pedestal.

Twinkie Layer Cake

Yield: 12
Prep Time: 1 hour
Cook Time: 30 minutes
Additional Time: 30 minutes
Total Time: 30 minutes

Three layers of vanilla sponge cake filled with homemade marshmallow filling and frosting, topped with Twinkies.

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Stand mixer
  • Hand mixer
  • Candy thermometer
  • 8-inch round cake board
  • Cake turntable
  • Nonslip mat
  • Small offset cake spatula

VANILLA CAKE

  • 2 cups (8 ounces/226 grams) cake flour
  • 1/2 cup (2.5 ounces/71 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 3/4 (12.25 ounces/346.5 grams) granulated sugar
  • 1/2 cup unsalted butter, at room temperature
  • 6 tablespoons vegetable oil
  • 6 large eggs, separated, at room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup whole milk
  • 1/8 teaspoon cream of tartar

MARSHMALLOW FILLING AND FROSTING

  • 8 large egg whites
  • 1 ½ cups (10.5 ounces/500 grams) granulated sugar
  • 2 tablespoons light corn syrup
  • ½ teaspoon cream of tartar
  • 1/8 teaspoon table salt
  • 2 teaspoon vanilla extract
  • 1/2 teaspoon marshmallow flavoring, optional

Instructions

VANILLA CAKE

  1. Adjust an oven rack to the center position and heat the oven to 325 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
  2. In a large bowl add cake flour, all-purpose flour, baking powder and salt and whisk to combine.
  3. In a bowl of a stand mixer with the paddle attachment attached, beat the butter, sugar, and oil on medium-high speed for 5 minutes, until light and fluffy.
  4. Reduce the speed to medium-low and add the egg yolks one at a time. Add in the vanilla extract and mix until combined.
  5. Reduce the speed to low and add the flour mixture in three additions alternating it with the milk in 2 additions, mixing until incorporated.
  6. In a clean bowl, beat the egg whites and cream of tartar with a hand mixer on medium speed until the whites are foamy. Increase the mixer speed to high and beat until the egg whites form soft peaks.
  7. Add the egg whites to the batter in three additions, folding well with each addition. Divide the batter among the prepared cake pans and bake for 25 to 30 minutes, or until a wooden skewer inserted in the center comes out with a few moist crumbs attached. Let the cakes cool in their pans for 20 to 30 minutes then invert onto cooling racks to cool completely.

MARSHMALLOW FROSTING

  1. Attach the whisk attachment to the mixer stand. Add the egg whites, sugar, corn syrup, cream of tartar, and salt in the stainless steel bowl of a stand mixer and whisk together well by hand. Place the mixer bowl on top of a saucepan with about 2 inches of water, making sure the bottom of the mixer bowl does not touch the water when placed on top. Bring water to a simmer and place the mixer bowl on top. Whisk mixture frequently until a thermometer reaches 130 degrees, about 9 minutes.
  2. Carefully transfer the mixer bowl to the mixer stand and beat on low speed for 2 minutes. Increase the speed to medium and beat for another 2 minutes. Increase the speed to high and beat for another 5 minutes until thick and glossy. Add in the vanilla extract and mix until combined.

ASSEMBLE

  1. Center one of the cake layers on an 8-inch round cake board and place on a cake turntable with a nonslip mat.
  2. Spread 3/4 cup marshmallow filling on top in an even layer spreading all the way to the edges. Top with another cake layer and apply another 3/4 cup filling and spread in an even layer all the way to the edge. Place the last cake layer on top (bottom side up) and apply a thin layer of marshmallow frosting over the top and sides of the cake creating a cake crumb. Chill the cake in the refrigerator or freezer for 15 to 30 minutes.
  3. Apply a generous amount of frosting on top of the chilled cake, spreading in an even layer all the way out to the edges. Apply more frosting to the sides of the cake, making sure the bottom cake board is completely covered in frosting.

DECORATE

  1. Using the tip of an offset cake spatula, gently press the tip into the sides of the cake starting from the bottom and gently rotate the cake turntable to create a swirled finish. Continue moving all the way up the sides of the cake until you reach the top. Follow the same pattern on the top of the cake starting from the outer edge moving into the center. Place in the refrigerator or freezer for 15 to 30 minutes before adding a couple of Twinkies on top and serve.

Notes

Cake layers can be made up to 3 days in advance, wrapped in plastic wrap and stored in the refrigerator.

Marshmallow filling is best used the day it is made.

Assembled cake is best served the day of assembly.

Left over cake can be stored in an airtight container in the refrigerator for 1 day. Bring to room temperature before serving.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 431Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 140mgSodium: 363mgCarbohydrates: 44gFiber: 1gSugar: 19gProtein: 10g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Cakes and Frostings

Cosmic Brownie Layer Cake

You'll want to bring your sweet tooth along for this one! My Cosmic Brownie Layer Cake includes 3 layers of decadently sweet and chocolaty brownie layers, filled with a whipped chocolate ganache frosting. Next, I topped it off with a rich chocolate drip and Homemade Cosmic Brownies!

Cosmic Brownie Layer Cake on cake pedestal.

You can take a cheat here and use store bought brownies, however I encourage you to make them yourself if you have some time. They are easy to make and come together fairly quickly.

Cosmic Brownie Layer Cake close up of cake on pedestal.

Brownie Cake Layers

These brownie cake layers are rich and decadent and bake up just like typical brownies. The only difference is they are baked in round cake pans. A little will go a long way so be sure to slice accordingly.

Cosmic Brownie Layer Cake overhead shot of chocolate and butter.
Chocolate and butter
Cosmic Brownie Layer Cake overhead shot of melted chocolate and butter.
Melted chocolate and butter
Cosmic Brownie Layer Cake overhead shot of dry ingredients.
Dry ingredients
Cosmic Brownie Layer Cake overhead shot of sugar, eggs and egg yolk
Egg mixture
Cosmic Brownie Layer Cake dry ingredients combined with egg mixture.
Dry ingredients mixed with egg mixture
Cosmic Brownie Layer Cake overhead shot of completed batter with melted chocolate.
Completed batter with melted chocolate

Whipped Chocolate Ganache

Because the brownie layers in this cake are pretty decadent, I decided to pair it with a rich but light whipped ganache. Tip: Be sure to plan accordingly. The ganache has to chill for at least 6 hours before whipping.

What Is Ganache

Ganache is chocolate and cream mixed together, usually in equal parts. Tip: Be careful not to over-mix or the ganache will become grainy.

Cosmic Brownie Layer Cake overhead shot of chilled ganache.
Chilled ganache
Cosmic Brownie Layer Cake overhead shot of whipped ganache.
Whipped ganache

How To Apply A Crumb Coat

  • Place a medium dollop of whipped ganache on top of the cake.
  • Using a small offset spatula, start spreading the ganache out. 
  • Continue to spread ganache on the sides of the cake. The ganache does not have to be perfectly smooth. 
  • Refrigerate the cake uncovered for at least 15 minutes to set before adding the final coat of ganache.
Cosmic Brownie Layer Cake crumb coated.

Chocolate Drip Tips

  • Chill your cake before adding the drips. The chilled cake will help slow down the drips, giving you more control.
  • Make sure the chocolate is the right temperature. It should be fluid but not warm.
  • Find the spot on your cake that will be the back and run a test drip on it. If the drip slips off the cake it's too hot. If the drips clump, it's too cold.
  • For more controlled drips, use a spoon or a squeeze bottle and add the drips to the sides of the cake first. I prefer using a spoon for my drips.
  • Once you have your side drips done, gently pour the remaining chocolate on the top and spread out until it meets the edges. Reheat the chocolate if needed.
Cosmic Brownie Layer Cake overhead shot of cake on pedestal.

Cake Decorating Tools

For links to my favorite tools be sure to click the button below!

  1. Cake turntable
  2. Nonslip mat
  3. 8-inch cake round
  4. Small offset cake spatula
  5. 8-inch acrylic disc or cake board
  6. Parchment paper
  7. Cake scraper
Shop my favorite baking and cake decorating tools here!

Cosmic Brownie Layer Cake Baking Schedule

  • Day 1: Prepare Homemade Cosmic Brownies.
  • Day 2: Bake brownie cake layers and prepare ganache.
  • Day 3: Whip ganache, assemble, decorate and serve cake.
Cosmic Brownie Layer Cake close up of cake slice.

Make Ahead

  • Homemade Cosmic Brownies can be made up to a week in advance.
  • Brownie cake layers can be made up to 3 days in advance.
  • Whipped ganache is best used the day it is whipped.
  • Chocolate drip is best made the day of assembly.
Cosmic Brownie Layer Cake slice of cake in the back ground.

Let's Connect

The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!

Suggested Recipes

Brownie A La Mode Layer Cake
Homemade Cosmic Brownies
Chocolate Raspberry Cake with Whipped Ganache Frosting
Cosmic Brownie Layer Cake on cake pedestal.

Cosmic Brownie Layer Cake

Yield: 12
Prep Time: 1 hour
Cook Time: 20 minutes
Additional Time: 6 hours 45 minutes
Total Time: 1 hour

Three brownie layers filled and frosted with whipped ganache frosting, covered in chocolate drip, rainbow chips and homemade cosmic brownies.

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Stand mixer
  • Nonslip mat
  • Cake turntable
  • 8-inch cake round
  • Small offset cake spatula
  • 8-inch acrylic disc or cake board
  • Parchment paper
  • Cake scraper

BROWNIE CAKE

  • 1 cup, plus 6 tablespoons unsalted butter, diced
  • 10 ounces bittersweet chocolate, chopped
  • 2 1/3 cups (11.5 ounces) all-purpose flour
  • 1/3 cup (1.2 ounces) unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoons salt
  • 2 2/3 cups (18.7 ounces) granulated sugar
  • 5 large eggs
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

WHIPPED GANACHE

  • 14 ounces bittersweet chocolate, finely chopped
  • 4 cups (32 ounces) heavy cream

CHOCOLATE DRIP

  • 6 ounces semi sweet chocolate, chopped
  • 3/4 cup (6 ounces) heavy cream
  • 1/4 cup unsalted butter, cut into cubes

GARNISH

  • Rainbow chips
  • Homemade Cosmic Brownies

Instructions

BROWNIE CAKE

  1. Adjust and oven rack in the center position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
  2. Fill a medium-sized saucepan with 2 inches of water and bring to a simmer over medium-low heat. Place butter and chocolate in a heatproof bowl and place on top of the saucepan, making sure the bottom of the bowl does not touch the water. Heat the butter and chocolate until it begins to melt, stirring until smooth. Once the butter and chocolate have melted and is smooth, remove from the heat and set aside to cool.
  3. In a large bowl, whisk together the flour, cocoa powder, baking powder and salt.
  4. In the bowl of a stand mixer fitted with the whisk attachment, beat the sugar, eggs and egg yolk on medium-high speed until foamy, about 5 minutes. Add the vanilla extract and mix to combine.
  5. Reduce the mixer speed to low, and slowly add the flour mixture to the egg mixture in two batches, scraping down the sides of the mixer bowl as needed between additions.
  6. With the mixer off, add the melted butter-chocolate mixture and fold the batter together with a rubber spatula until combined.
  7. Divide the cake batter between prepared cake pans and bake for 20 to 24 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Do not over bake.
  8. Let the cakes cool in their pans on wire racks for 15 minutes and then invert on to cooling racks to cool completely.

WHIPPED GANACHE

  1. Place chocolate in the bowl of a stand mixer.
  2. In a medium saucepan, bring the heavy cream to a gentle boil over medium-high heat. Pour hot cream over the chocolate and let sit for 1 minute, then whisk until the chocolate is melted and smooth. Cover the surface of the ganache with plastic wrap and refrigerate until firm enough to whip, at least 6 hours
  3. With the whisk attachment attached to a stand mixer, beat the ganache on medium-high speed, until medium peaks form and is firm enough to spread, about 1 minute.

ASSEMBLE

  1. Place a non slip mat on top of a cake turntable. Place an 8-inch cake round on top. Spread a small amount of ganache on the cake board. Center a cake layer on top of the cake board, making sure there is even spacing around the edge of the cake board. With an offset cake spatula, spread 2/3 cup of the ganache over the top in an even layer, spreading all the way to the edge. Place the second layer cake on top and apply another 2/3 cup ganache over the top spreading in an even layer all the way to the edge. Place the last cake layer on top (bottom side up) and gently press to adhere. Apply a thin layer of whipped ganache over the top and sides of the cake creating a crumb coat and chill in the freezer or refrigerator for 15 to 30 minutes.
  2. Spread a generous amount of whipped ganache on top of the chilled cake, spreading all the way out to the edge. You should have excess ganache hanging off the sides.
  3. Line an 8-inch acrylic disc with parchment paper by attaching it with a little ganache. Place the acrylic disc, parchment paper side down on the cake, making sure the disk lines up with the bottom cake board.
  4. Apply ganache on to the sides of the cake, covering the bottom cake board completely. Once the sides are covered in ganache, apply a cake scraper to the bottom cake board and top acrylic disc, and rotate the turntable to smooth out the ganache. Apply more ganache to areas that have gaps and continue to rotate until the sides are smooth. Place the cake in the refrigerator or freezer for another 15 to 30 minutes to chill before removing the acrylic disc.
  5. Remove the acrylic disc by carefully inserting a small offset cake spatula under the disc (but not under the parchment paper) and slowly rotate the turntable until the disc releases. Carefully peel back the parchment paper and apply more ganache to any gaps if needed and smooth out. Place the cake back in the freezer or refrigerator while you prepare the Chocolate Drip.

CHOCOLATE DRIP

  1. Place chocolate and butter in a medium heat proof bowl.
  2. In a small saucepan, bring cream to a simmer over medium heat. Pour hot cream mixture over the chocolate and stir until melted. Let cool for 20 minutes before using.
  3. With a spoon or squeeze bottle, strategically place a layer of Chocolate Drips on the side of the cake. Pour some of the Chocolate Drip in the center of the cake and spread out until it meets the chocolate drips.
  4. Chill the cake in the refrigerator for 15 minutes so the Chocolate Drip can set before adding additional decoration to the top of the cake.

DECORATING

  1. Place the cake on a cake pedestal and fit a piping bag with Ateco piping tip #828 and pipe swirls around the top edge of the cake. Decorate with homemade Cosmic Brownies, rainbow chips and serve.

Notes

Homemade Cosmic Brownies can be made up to a week in advance.
Brownie cake layers can be made up to 3 days in advance.
Whipped ganache is best used the day it is whipped.
Chocolate drip is best made the day of assembly.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 901Total Fat: 61gSaturated Fat: 32gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 182mgSodium: 436mgCarbohydrates: 75gFiber: 11gSugar: 31gProtein: 17g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Cakes and Frostings