Chocolate cake with a marshmallow buttercream.
Dry Ingredients
13.25 oz Devil's Food Cake Mix
1 1/3 cup all purpose flour
1 cup sugar
3.9 oz. chocolate instant pudding
1/2 teaspoon salt
Wet Ingredients
3 eggs
1 cup sour cream
1 1/3 whole milk
2 Tablespoons canola oil
2 Tablespoons espresso or favorite coffee
Add all dry ingredients together and wisk until combined.
Mix eggs until they are no longer separated. Add all other wet ingredients. Mix until combined. I prefer using Bosch or Kitchen Aid mixer.
Add dry ingredients to wet ingredients slowly. Mix for 1-2 minutes. Do not over mix.
Spray all pans with Baker joy or other baking spray that will prevent cake from sticking to pan. For 6 inch cake fill each pan with 10 oz of batter. This will yield four 6" layers. For 8 inch cake fill each pan with 15 oz. of batter. This will yield 3 layers. If you aren't using a scale divide batter evenly between pans.
Bake at 325 degrees for 25-30 minutes.
Marshmallow Frosting
2 cups of unsalted butter OR 1 cup of unsalted butter and 8 oz. of shortening
2 lbs powdered sugar
1 1/2 Tablespoons vanilla
1/2 cup heavy whipping cream
7 oz marshmallow fluff
Cream butter in Bosch or KitchenAid mixer. I prefer my Bosch for frosting. The lid keep the powdered sugar contained. If using shortening add it to creamed butter and mix. Add half of the powdered sugar and mix. Add heavy whipping cream and vanilla. Mix. Add remaining powdered sugar. Mix on high for 1-2 minutes. Add marshmallow fluff . Mix until combined.
Yields 50 ounces. You can use this to fill your cake and then cover it in chocolate buttercream or fill and cover using marshmallow frosting.
Notes
Add additional marshmallow fluff to your taste. Marshmallow fluff will making the frosting a little more sticky when spreading and smoothing it onto your cake.
Leftover frosting can be kep t in the fridge for 1-2 weeks and in the freezer for 3-4 months.
I like to remove cakes from the oven and gently press the top down with a wet paper towel and the flat side of a bowl or measuring cup. This is to create a flat surface for stacking. Once cooled, I wrap the layers in press and seal, freeze cakes, then place the in the fridge to defrost before frosting them.
You can use vanilla instead of espresso or coffee. However, I find that the coffee improves the chocolate flavor.