Red Velvet Marshmallow Filling (Printer-friendly)
Velvety red chocolate cakes paired with a fluffy marshmallow cream for a sweet treat.
# What You'll Need:
→ Red Velvet Cakes
01 - 2 cups all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1/2 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 1 large egg
09 - 1 teaspoon vanilla extract
10 - 1 cup buttermilk, room temperature
11 - 1 tablespoon red food coloring
→ Marshmallow Filling
12 - 1/2 cup unsalted butter, softened
13 - 1 1/2 cups powdered sugar, sifted
14 - 1 jar marshmallow creme (7 ounces)
15 - 1 teaspoon vanilla extract
16 - Pinch of salt
# How To Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
03 - Beat butter and sugar in a large bowl until light and fluffy, approximately 3 minutes.
04 - Add egg and vanilla extract to butter mixture, beating until fully incorporated.
05 - Mix in red food coloring until batter is evenly colored.
06 - Alternate adding dry ingredients and buttermilk to wet mixture, starting and ending with dry ingredients. Mix until just combined; avoid overmixing.
07 - Drop 24 evenly sized mounds of batter onto prepared baking sheets using a cookie scoop or tablespoon, spacing 2 inches apart.
08 - Bake for 10 to 12 minutes until cakes spring back when lightly touched. Cool completely on wire rack.
09 - Beat butter until creamy. Add powdered sugar and beat until fluffy.
10 - Add marshmallow creme, vanilla, and salt. Beat until smooth and airy.
11 - Spread or pipe a generous tablespoon of marshmallow filling onto flat side of half the cakes. Top with remaining cakes to form sandwiches.
12 - Serve immediately or refrigerate in airtight container for up to 3 days.
# Expert Tips:
01 -
- The texture is somewhere between cake and cookie, soft and yielding with a slight crunch on the outside
- That marshmallow filling tastes like childhood but sophisticated enough for a dinner party dessert
02 -
- Room temperature ingredients are crucial—cold butter won't cream properly and cold eggs can cause the batter to seize
- The marshmallow filling can become runny if you overbeat it, so stop as soon as it's smooth and combined
03 -
- If you don't have buttermilk, mix 1 cup whole milk with 1 tablespoon lemon juice and let it sit for 5 minutes
- Use a cookie scoop for uniformly sized cakes, which means they'll bake evenly and pair up perfectly