Soft Chocolatey Cake Sandwiches (Print Version)

Soft chocolatey cake sandwiches paired with a smooth vanilla cream filling for a delightful treat.

# What You'll Need:

→ Chocolate Cakes

01 - 2 cups all-purpose flour
02 - ¾ cup unsweetened cocoa powder
03 - 1½ teaspoons baking soda
04 - ½ teaspoon baking powder
05 - ½ teaspoon salt
06 - 1 cup granulated sugar
07 - ½ cup unsalted butter, softened
08 - ½ cup vegetable oil
09 - 2 large eggs
10 - 1 cup buttermilk
11 - 2 teaspoons vanilla extract

→ Cream Filling

12 - ¾ cup unsalted butter, softened
13 - 2 cups powdered sugar, sifted
14 - 7 oz marshmallow creme
15 - 1 teaspoon vanilla extract
16 - Pinch of salt

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
03 - In a large bowl, beat sugar, butter, and oil until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
04 - Alternately add flour mixture and buttermilk to the wet ingredients, starting and ending with the flour. Mix just until combined.
05 - Drop 2-tablespoon-sized mounds of batter onto prepared sheets, spacing them 2 inches apart. Bake for 10 to 12 minutes, until cakes spring back when lightly touched. Let cool 5 minutes, then transfer to a rack to cool completely.
06 - Beat butter until smooth. Gradually add powdered sugar, then mix in marshmallow creme, vanilla extract, and salt. Beat until fluffy.
07 - Spread or pipe filling onto the flat side of half the cakes; top with remaining cakes to form sandwiches.
08 - Chill assembled pies for 30 minutes to achieve optimal texture before serving.

# Expert Suggestions:

01 -
  • The filling is so fluffy and creamy that it practically melts on your tongue, making each bite feel like a small celebration.
  • They're surprisingly forgiving to make, and the dough comes together in minutes, leaving you with homemade desserts that look and taste like they took all day.
02 -
  • Don't skip cooling the cakes completely before assembling—warm cakes will melt your filling and create a mess that's hard to fix.
  • Sifting your powdered sugar makes an enormous difference; lumps can ruin the smoothness of your filling, and it only takes an extra minute.
03 -
  • If your filling breaks while beating, it usually means your butter was too cold or your marshmallow creme was old; start fresh with softened butter and new fluff from a fresh jar.
  • The parchment paper trick saves you from scraping burnt bottoms and ensures your cakes have those characteristic flat edges that make filling them easier.
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