Butterscotch Chocolate Chip Cake with Fluffy Marshmallow Chocolate Frosting

When I think of Halloween, I think of butterscotch. Do you remember those Brach’s pick a mix candies? Do they even make those anymore? I’m an 80′s kid, so I remember when those used to be standard trick or treating candy, and I would always be sure to pick out the butterscotch discs. It’s not that I don’t love me some candy bars, it’s just that the butterscotch candies felt special because it was the only time of year I had them.

Anyway, with Halloween just around the corner, I’ve been having serious craving for butterscotch, so when I found a recipe for butterscotch cake, I knew I had to make it. I added some mini chocolate chips to the cake for texture, and paired it with a not too sweet chocolate buttercream made with marshmallow fluff.

I’ve been using marshmallow fluff in frosting lately because I like the texture it adds. It’s light, fluffy, and not too sweet. My taste testers (aka dear friends and family) said this cake was a favorite of theirs. It’s also a favorite of mine, not only for the taste, but also for the fact that it’s a one bowl cake, which means less dishes. Also, there is no powdered sugar in the frosting, which means my kitchen won’t be covered in the stuff after I finish making it. Less cleanup = happy Natasha.

What’s your your favorite Halloween candy?

Cook Time: 25 minutes

Yield: One 3 layer 8-inch cake

Ingredients

• For the Cake
• 3 cups (375 grams) all-purpose flour
• 1 cup granulated (200 grams) sugar
• 1 cup (215 grams) firmly packed light brown sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 6 large eggs, at room temperature
• 1 1/2 cups (3 sticks, 339 grams) unsalted butter, at room temperature and cut into one inch cubes
• 2 teaspoons (10 ml) vanilla extract
• 1 cup (250 ml) whole milk
• 1 cup (175 grams) mini chocolate chips
• For the Frosting
• 1 cup (2 sticks, 226 grams) unsalted butter, at room temperature
• 13 oz. (368 grams) marshmallow fluff
• 1/4 cup (30 grams) unsweetened cocoa powder
• 1 (5 ml) teaspoon pure vanilla extract
• pinch of salt
• 1-2 tablespoons cream or milk
• mini chocolate chips for garnishing

Instructions

1. For the Cake
2. Preheat the oven to 350 degrees fahrenheit.
3. Grease and line 3 8-inch baking pans with parchment paper and set aside.
4. In a large bowl (or the bowl of a stand mixer), which together the flour, granulated sugar, brown sugar, baking powder, and salt.
5. Add the eggs, butter, and vanilla extract and beat on medium low until combined.
6. Scrape down the sides of the bowl with a spatula, and beat for an additional 2 minutes on medium high (decrease the time to 1 minute if using a stand mixer).
7. Add the milk in 1/2 cup at a time, and beat on low after each addition until just blended.
8. With a spatula, fold in the chocolate chips.
9. Divide the batter between the 3 cake pans. I used a scale to make sure they were evenly divided.
10. Bake for 23-27 minutes, or until a toothpick inserted into the middle comes out clean.
11. Cool on wire racks for 10 minutes.
12. Invert the cakes on to wire racks and cool completely before frosting. For the Frosting
13. With an electric mixer, beat the butter on medium speed until light and creamy (about 2-3 minutes)
14. Add the marshmallow fluff and beat on medium speed until thoroughly combined.
15. Add the cocoa powder and beat on low speed to combine. Turn the mixer up to medium and beat until incorporated, scraping down the sides of the bowl when necessary.
16. Add the vanilla and salt and beat until combined.
17. If the frosting is too stiff to spread, beat the cream in one tablespoon at a time until it reaches the right consistency. To Assemble the Cake
18. Place one layer of the cake on an 8-inch cake board. Place about 1/2 cup of the frosting on top, and spread evenly with a palette knife. Place the second layer on top of the first, followed by another 1/2 cup of frosting, and spread evenly.
19. Place the third layer on top and put a generous scoop of frosting on the top of the cake. Spread evenly across the top of the cake. Work your way around the sides until the entire cake is covered with a thin layer of frosting. I find that a turntable is helpful when frosting a layer cake. Let the crumb coat set in the fridge for about 30 minutes.
20. Once the crumb coat has set, spread a thicker layer of frosting on the top and sides of the crumb coat to create a smooth finish. Top the cake with additional mini chocolate chips.

Cake recipe adapted from Piece of Cake