Description
Delight in this irresistible Chocolate Chip-Marshmallow Picnic Cake, a moist and tender cake brimming with semi-sweet chocolate chips and topped with gooey melted mini marshmallows. Perfect for outdoor gatherings or any festive occasion, this cake combines classic flavors with a fun, melty marshmallow topping that adds a whimsical touch to every bite.
Ingredients
Dry Ingredients
- 2 2/3 cups all-purpose flour (347 grams)
- 1 1/2 cups granulated sugar (315 grams)
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
Wet Ingredients
- 12 tablespoons unsalted butter, softened (170 grams)
- 1 cup whole buttermilk, at room temperature (242 grams)
- 1/4 cup vegetable oil (56 grams)
- 2 teaspoons vanilla extract
- 4 large eggs, at room temperature
Add-ins
- 1 heaping cup semi-sweet chocolate chips (about 6-7 ounces or half a bag)
- 1/2 to 2/3 bag mini marshmallows (5-7 ounces)
Instructions
- Prepare Pan and Oven: Grease a 9x13x2-inch pan thoroughly with butter or baking spray to prevent sticking. Preheat your oven to 350°F (175°C) to ensure it’s at the ideal temperature for baking the cake evenly.
- Mix Dry Ingredients and Butter: In the bowl of a stand mixer fitted with the whisk attachment, combine the flour, sugar, baking powder, baking soda, and kosher salt. Add the softened butter and mix on medium-low speed until the mixture achieves a sandy texture with no lumps of butter visible, indicating thorough incorporation. Using a hand mixer is an alternative but may take longer.
- Combine Wet Ingredients: In a separate large glass measuring cup or mixing bowl, whisk together the buttermilk, vegetable oil, vanilla extract, and room temperature eggs until smoothly blended.
- Add Wet to Dry Mixtures: Switch your stand mixer to the paddle attachment. With the mixer running on low, slowly stream in the liquid mixture. Once combined, scrape down the sides and bottom of the bowl to incorporate all ingredients evenly, and mix on low for a few more seconds.
- Pour Batter and Add Chocolate Chips: Transfer the batter into your prepared pan and spread it out evenly using a rubber spatula, offset spatula, or the back of a spoon. Scatter the semi-sweet chocolate chips evenly across the surface, leaving plenty of batter visible beneath.
- Bake Initial Cake Layer: Place the cake pan on the center rack of the oven. Position a half sheet tray on the rack underneath to catch any potential marshmallow drips. Bake for 28 minutes until the cake has set but is not fully baked through.
- Add Marshmallows: Carefully and quickly pull the oven rack out slightly and sprinkle mini marshmallows evenly over the top of the cake, just enough to cover the surface. Return the cake to the oven promptly to prevent marshmallows from melting prematurely and deflating.
- Finish Baking: Bake the cake for an additional 7 minutes. Test doneness by inserting a wooden skewer into the center; it should come out with moist crumbs clinging but no raw batter.
- Cool and Serve: Remove the cake from the oven and transfer it onto a wire rack. Allow it to cool completely to room temperature before slicing and serving for the best texture and flavor.
Notes
- Using room temperature eggs and buttermilk helps create a smoother batter and better rise.
- Greasing the pan well ensures easy removal and clean slices.
- Be careful when adding marshmallows during baking to avoid sudden temperature drops which can affect the cake’s texture.
- The half sheet tray underneath the cake is to catch any oozing marshmallow and keep the oven clean.
- If you prefer a less gooey top, reduce the amount of marshmallows slightly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
