Lemon Cake with Fluffy, Less-Sweet Lemon Frosting

Here’s a beautiful lemon cake with lovely, bright lemon flavours both in the cake and the fluffy lemon frosting. The cake layers are based on my Vanilla Cake recipe that readers around the world have fallen in love with. Far superior to typical butter cakes in texture, flavour and appearance, the bonus is that it... Get the Recipe The post Lemon Cake with Fluffy, Less-Sweet Lemon Frosting appeared first on RecipeTin Eats.

Lemon Cake with Fluffy, Less-Sweet Lemon Frosting

Here’s a beautiful lemon cake with lovely, bright lemon flavours both in the cake and the fluffy lemon frosting. The cake layers are based on my Vanilla Cake recipe that readers around the world have fallen in love with. Far superior to typical butter cakes in texture, flavour and appearance, the bonus is that it stays perfectly fresh for 4 whole days (unheard of!) and it’s more foolproof to make!

Quick take: Lemon Cake with Fluffy Lemon Frosting

  • Lemon sponge cake with 2 or 3 layers – Based on this Vanilla Cake batter which is one of the all-time most popular recipes on this website. It has an elegant, tender patisserie-style crumb that stays fresh for 4 days. Made with fresh lemon juice and zest.

  • Not–too-sweet Lemon Frosting – Based on this frosting, which has gained a huge following, this lemon frosting is fluffy, 100% smooth, but far less sweet and rich than buttercream. The texture sits between buttercream and whipped cream, but more towards the lightness of whipped cream. It behaves just like buttercream, ie. spread, pipe, fill cakes. More information here: My Secret Less-Sweet Fluffy Vanilla Frosting.

Whole Lemon Cake with Fluffy Lemon Frosting

Lemon Cake

This is a three-layer Lemon Cake with a beautifully tender crumb that’s adapted from my Vanilla Cake batter. The Vanilla Cake batter is one of my master recipes that I adapt to all sorts of cakes. It could be blueberry-studded ones, a pink, real strawberry cake (in the works!) or even a layered chestnut cream Mont Blanc Cake.

The sponge is unique because it’s made using a French-Japanese cake-making method that relies on whipped eggs more than baking powder to lift the cake. This yields a much more elegant, softer crumb than typical Western cakes which often start with a “cream butter and sugar” instruction.

Here’s a comparison of the Vanilla Cake Crumb vs a typical butter cake:

As mentioned, this makes is an excellent general-purpose foundation for so many other cakes. Like this Lemon Cake! Here’s a little behind the scenes Instagram video from when I was experimenting:

A post shared by Nagi & Dozer – RecipeTin Eats (@recipe_tin)

So, this recipe was actually the outcome of cake sample number 3 you see in the above video! After keeping it to myself for a few months, I decided it was time to share!

Side photo showing crumb of Lemon Cake with Fluffy Lemon Frosting
Lemon zest for Lemon Tart

Ingredients in Lemon Cake

Here are the ingredients required for the beautiful soft, fluffy Lemon Cake Layers. I’ve gone into more detail on each of the ingredients in the Vanilla Cake on which this batter is based (same batter, plus lemon flavour), so I won’t repeat it in full here.

Lemon Cake with Lemon Frosting ingredients
  • Lemon zest and juice – For lemon flavour. Most of the lemon flavour comes from the zest, and the tartness comes from the juice.

  • Natural lemon extract (oil), OPTIONAL – Extracted from lemons, this is a concentrated lemon flavour that gives this cake a little lemon flavour boost. No matter how much lemon you put in a cake batter, you can never really achieve the same flavour you can with just a a small amount of lemon extract (we just use 1/4 teaspoon).

    It comes in little bottles like food colouring, found in the same section. However, if you don’t want to get a bottle especially for this cake, I get it. So just skip it – I promise this cake still has sufficient lemon flavour!

  • Flour – Just plain/all-purpose flour works better here than cake flour. However, if you can only get cake flour, that works just fine. The only difference is that the cake surface becomes a bit tacky the next day (not really a big deal in this frosted cake);

  • Sugar – Superfine / caster sugar is best as it dissolves more readily. But ordinary granulated white sugar is fine too. Please do not attempt to substitute with brown sugar or any sugar substitutes;

  • Butter – Unsalted, the default for baking;

  • Eggs – Fresher is better, and at room temperature. Fresh eggs fluff better, and fridge-cold eggs take longer to fluff to the same volume. If you don’t know how, here’s how to check how fresh your eggs are;

  • Milk, full fat – just plain cow milk. Low fat works as well but rises marginally less. Do not substitute with non dairy milk or buttermilk;

  • Baking powder – For lifting power. If you don’t use yours regularly, make sure sure it’s still good. Inactive baking powder is a common hidden culprit of cake fails;

  • Vanilla – For flavour which compliments the lemon flavour;

  • Salt – Just a little brings out the flavours of everything else in the cake; and

  • Oil – For a touch of extra moisture but more importantly, it keeps the cake fresh for 5 days. Any neutral flavoured oil works fine here – vegetable, canola, peanut etc.


How to make Lemon Cake

The batter for this cake is based on my Vanilla Cake in which I already provided comprehensive process steps and The Why for. Rather than repeating it all, I’ll focus on the essentials relevant to this particular cake.

But to briefly recap the key points of Vanilla Cake: This method is safer than the usual “cream butter and sugar” cakes, and yields a plush, velvety, professional bakery-style crumb. And it stays 100% fresh for 5 days!

  1. Beat eggs & sugar for 7 minutes until tripled in volume. This is the secret to the beautifully light, plush texture of the cake!

  1. Add dry ingredients – Whisk the dry cake ingredients in a bowl (ie. flour, baking powder, salt). Add the dry Ingredients in 3 batches to whipped egg mix, mixing on Speed 1 for 5 seconds after each addition. Stop as soon as most of the flour is mixed in.

  1. Hot milk mixture – Whisk hot milk, hot butter, oil, lemon juice and lemon zest in your now-empty flour bowl. You will see little lumps which is the zest.

    Lighten the sour cream mixture – Add some of the egg batter into the hot milk mixture. The purpose of this step is to lighten the hot milk mixture before combining it with the batter so it is incorporated more easily. The batter is beautifully aerated and this technique thus helps preserve all those air bubbles we created in Step 1.

  1. Mix on low speed until just combined – we don’t want to knock out all those air bubbles we created, remember!

  1. Cakes pans – Divide the batter between the cake pans, then smooth the surface.

    Bake for 21 minutes. If they don’t all fit, put 2 on the middle shelf and one on shelf below in the middle. Take out the top 2 at 21 minutes, then move the bottom one up a shelf and bake for a further 2 minutes.

    Let the cakes stand for a few minutes in the pan then cool upside down on a rack. Why upside down? Because it will flatten out any slight doming on the upper surface so there’s no need to trim to make the cakes level.

You’ll know straightaway when you touch the cake that it’s a very special cake because you can feel how plush and velvety it is even on the surface.

Be sure to let it cool fully before frosting, otherwise it will melt your frosting!


How to make my secret Less-Sweet Fluffy Lemon Frosting

Ah, that magic fluffy frosting that’s 100% smooth and so much less sweet than buttercream! This frosting uses a flour based roux as the thickener which is whipped up with icing sugar / powdered sugar and butter.

It’s gained a cult following, with good reason. ???? For this cake, we’re making a lemon flavoured version of the recipe.

Lemon Frosting ingredients

All you need is butter, flour, milk, sugar, salt and lemon. Flour?? I hear you query. YES. That is what thickens this into a frosting texture. I promise you will not detect even the faintest bit of flour once finished – not in texture and certainly not taste.

Lemon Cake with Lemon Frosting ingredients

Why salt? As with the cake, just a little brings out the flavours of everything else in the frosting. You won’t taste it!


How to make this Magic Fluffy Lemon Frosting

First, we make the roux. It’s just like how we start creamy-sauce savoury foods like Mac and Cheese – except it’s sweet, and we take it much further until it’s very thick.

1. Thickening roux for frosting

How to make Less-Sweet Fluffy Vanilla Frosting
  1. Milk, sugar, flour – Stir the sugar and flour in a dry saucepan over medium heat – this just toasts the sugar lightly to bring out some flavour. Then slowly pour the warm milk in as you whisk (this avoids lumps)

  2. Cook over medium heat until it thickens in a thick dolloping custard. The range of thickness possible is actually quite broad – I’ve made it way thicker and it still worked perfectly. In fact, the frosting holds its structure longer, and it pipes with sharper, more defined edges even though it is just as fluffy. Just don’t take it off when it’s still watery. 

  3. Scrape it into a bowl (“it” being a roux);

  4. Cover roux with cling wrap, pressing onto the surface to prevent a skin from forming (or use paper if you’re plastic adverse) then very importantly, allow to fully cool otherwise it will melt the butter. It will become like a thick, pasty, thoroughly unappetising jelly and at this stage you will start doubting me. Have faith!

Cooling the roux / making ahead – I usually cool on counter for 20 minutes then refrigerate for 30 minutes or so to speed things up. Don’t let it get fridge cold because otherwise it won’t mix together well with the room temp butter (because the temperatures are too different). You can also leave it overnight in the fridge but take it out about 1 hour prior to dechill it and bring to room temperature.

Now, we whip it up like any other frosting.

2. Whip frosting

How to make Less-Sweet Fluffy Vanilla Frosting

Beat butter until creamy – just for a couple of minutes. We don’t need it to become aerated because we will be whipping the combined mixture like you do whipped cream and at this stage it will fluff up more;

6. Add dollops of the roux, beating as you go. Take about 1 minute to add all the roux in, this will ensure your Frosting stays smooth.

7. Beat, beat, beat – Add the lemon zest, juice and a pinch of salt, then beat for another 2 to 3 minutes, just like you’re whipping up a big bowl of cream. Only beat until it’s got a whipped cream consistency. Once it does, stop beating. Do not beat more than 4 minutes because this may activate the starch in the flour and make the frosting a bit sticky.

8. Voila! Your Fluffy Lemon Frosting is done, ready to use!

Bowl of whipped Fluffy Vanilla Frosting - Ermine Frosting

Decorating the Lemon Cake

The Lemon Frosting behaves just like buttercream. So you can spread it or pipe it into beautiful swirls, even into sky high mounds on Cupcakes if you wanted to!

In the cakes shown in this post and the recipe video, I’ve kept it pretty simple:

  • Lemon Slices and fresh flowers – As shown in the photos above, I just finished the cake with a smooth frosting on the surface then decorated it with lemon slices and edible flowers. Planting my own edible flowers is one of the best things I’ve ever put in my garden! They are completely low maintenance and are still thriving 9 months after planting them.

  • Lemon quarters and decorative piping – In the cake I make in the recipe video below, you’ll see that I just use leftover frosting to pipe decorative blobs around the edge of the cake, then tuck a quartered slice of lemon next to the blobs. (I’m sure there’s a proper word for the blobs, it just alludes me right now ????)

Fork cutting into piece of Lemon Cake with Fluffy Lemon Frosting

I just realised what a complete fabrication the photo above is. That tiny sliver of a slice. As if I would ever cut myself a slice that small. What was I thinking?? ????

Stays 100% fresh for 4 days

One very unique characteristic of this cake batter is that the crumb stays 100% perfectly fresh for 4 days, and is still excellent after 7 days. That’s basically unheard of in the cake work! See the video and photo demos in the Vanilla Cake recipe.

Because this Lemon Cake has milk and butter in the frosting, it is best to store it in the fridge. But as with any cake, it must be brought to room temperature before eating. Nobody wants to eat cold, firm frosting! It must be creamy and fluffy!!! – Nagi x


Watch how to make it

Print

Lemon Cake – with a secret Fluffy Lemon Frosting

Recipe video above. This lemon cake is made using the cake batter from this Vanilla Cake that has gained a huge following worldwide, revered for it's gorgeous velvety tender crumb and that it stays perfectly fresh for 4 days. Beautiful bright, fresh lemon flavour using both real lemons plus optional boost from lemon extract.
And if that wasn't enough, we're frosting this with my secret Fluffy Less-Sweet Lemon Frosting. 100% smooth, far less sweet than buttercream, it has a fluffy texture that sits between whipped cream and buttercream. Read more about it here (it has a huge fan base!)
Course Cakes
Cuisine Western
Keyword Cheesecake recipe, sponge cake, vanilla cake
Prep Time 20 minutes
Cook Time 30 minutes
Cooling 2 hours
Servings 12
Calories 339cal
Author Nagi

Ingredients

Lemon Cake

  • 2 cups plain / all purpose flour (cake flour OK too, Note 1)
  • 2 1/2 teaspoons baking powder (check it's still active, Note 2)
  • 1/4 tsp salt
  • 4 large eggs (50 – 55g / 2 oz each), at room temp (Note 3)
  • 1 1/2 cups caster / superfine sugar (granulated/regular ok too, Note 2)
  • 115g / 1/2 cup unsalted butter , cut into 1.5cm / 1/2” cubes (or so)
  • 1 cup milk , full fat (Note 5)
  • 3 tsp vanilla extract , the best you can afford (Note 6)
  • 3 tsp vegetable or canola oil (Note 7)
  • 3 tbsp lemon zest (from 2 lemons)
  • 1/3 cup lemon juice
  • 1/4 tsp natural lemon extract (lemon oil) , recommended but not essential (Note 8)

My secret Less-Sweet Lemon Frosting (Note 9):

  • 6 1/2 tbsp flour, plain/all purpose
  • 1 1/3 cups milk (full fat best, low fat ok, 0% fat no good)
  • 1 1/3 cups caster / superfine white sugar (or granulated/ordinary)
  • 300g / 1 1/3 cups unsalted butter , softened
  • 3 tsp lemon zest (from 1 lemon)
  • 4 tbsp fresh lemon juice

Instructions

Preparation:

  • Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 9). Place shelf in the middle of the oven.
  • Grease 2 x 20cm / 8” cake pans with butter, then line with parchment / baking paper. (Note 9 more pan sizes) Best to use cake pan without loose base, if you can.

Combine Dry Ingredients

  • Whisk flour, baking powder and salt in a large bowl. Set aside.

Beat eggs until aerated:

  • Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater.
  • With the beater still going, pour the sugar in over 45 seconds.
  • Then beat for 7 minutes on speed 8, or until tripled in volume and white.

Finish cake batter:

  • Heat Milk-Butter: While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter (or use stove). Do not let milk bubble and boil (foam ok). Don’t do this ahead and let the milk cool (this affects rise).
  • Gently add flour: When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 – 10 sec until the flour is just mixed in. Once you can’t see flour, stop straight away.
  • Lighten hot milk with some Egg Batter: Pour hot milk, vanilla and oil into the now empty flour bowl. Add about 1 1/2 cups (2 ladles or so) of the Egg Batter into the Milk-Butter (don't need to be 100% accurate with amount). Use a whisk to mix until smooth – you can be vigorous here. Will look foamy.
  • Slowly add milk: Turn beater back on Speed 1 then pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.
  • Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds – batter should now be smooth and pourable.

Bake:

  • Pour batter into pans.
  • Knock out bubbles: Bang each cake pan on the counter 3 times to knock out big bubbles (Note 10 for why)
  • Bake 30 minutes or until golden and toothpick inserted into centre comes out clean.

Cool & frost:

  • Remove from oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down – slight dome will flatten perfectly. Level cake = neat layers.
  • Frost with provided Lemon Frosting, or Lemon Cream Cheese Frosting from this Lemon Blueberry Layer Cake recipe.

Secret Less-Sweet Fluffy Lemon Frosting:

  • Thickening roux: Place flour and sugar in a large saucepan over medium heat. Cook, stirring constantly, for 30 seconds.
  • Add milk: While whisking constantly, slowly pour the milk in (this ensure it's lump free). As the milk gets hotter, it will start to thicken – stir constantly so the base doesn't catch.
  • Thicken roux: Cook until the mixture thickens in a thick, dolloping custard – see video for texture. (Note 13 tip)
  • Cool: Remove from heat and scrape into a bowl. Cover with cling wrap, pressing down onto the surface to prevent a skin from forming. Cool completely (20 min counter then 30 min fridge), but do not let it get fridge cold. (Note 14) It will firm into a very thick paste.
  • FROSTING – cream butter: Beat butter with either a handheld beater or stand mixer (with whisk attachment) for 3 minutes until it's smooth and changes from yellow to very pale yellow, almost white.
  • FROSTING – add roux: While beating on speed 5, add the roux one heaped tablespoon at a time. Take about 1 minute to add it all. Once all added, add lemon zest and juice, then whip for 2 minutes until you can see that it is stiff enough to hold peaks liek whipped cream. Do not whip more than 4 to 5 minutes (this will activate starch and make it sticky).

Frosting Cake:

  • Flip a cake layer upside down (for level surface). Spread with 3 – 4mm / 0.12 – 0.16" frosting. Top with another upside cake layer, spread with ore frosting. Cover with final cake layer then use remaining frosting to cover top and sides.

Notes

To ensure success:
  1. Read recipe from start to finish before starting;
  2. Make sure your baking powder is not past its expiry – here’s how to check;
  3. Fresh eggs make the cake rise properly (old eggs don’t aerate as well);
  4. Work in order of steps per recipe;
  5. Don’t incorporate add-ins like funfetti or blueberry (they sink); and
  6. Once you start, keep going until it’s in the oven. Do not at any point leave batter sitting around – bubbles will subside!
Stand Mixer speeds are for a Kitchen Aid which has 10 speed settings. Hand beater works for same times and speeds (though not as powerful, I have found that the ability to move around bowl makes it just as effective).

RECIPE NOTES
1. Cake flour works just fine with this recipe, but butter and vanilla flavour, and crumb is ever so slightly better using plain  / all purpose flour. Also, cake flour makes the cake surface sweaty and sticky the next day.
2. Caster / superfine sugar are finer grains than regular / granulated sugar so it dissolves when whipped with the eggs. Granulated / regular sugar sometimes doesn’t fully dissolve which doesn’t affect the cake rise or texture but can leave some very brown sugar specks on the surface / sides. Not a big deal – just visual if serving undecorated.
3. Eggs – important to be at room temp as they fluff better when whipped which is key to the fluffy texture of this cake. Also, fresher eggs aerate better = better rise. Old eggs don’t fluff as well. 
Quick way to warm up fridge cold eggs – place in a large bowl, cover with warm tap water (just warm, not hot), leave for 5 minutes. Wipe dry (to avoid residual water dripping into bowl), then use per recipe.
Large eggs –  50 – 55g / 2 oz per egg this is the industry standard of egg sizes sold as “large eggs” in Australia and the US. If your eggs are significantly larger or smaller in size, just weigh your eggs and use 200 – 220g / 8 oz in total (including shell) or 180 – 200g / 7.3 oz in total excluding shell (this is useful if you need to use a partial egg to make up the total required weight. Just crack eggs, whisk THEN pour into a bowl to measure out what you need).
4. Baking powder – dead baking powder is a common problem with cake fails, even if not past the expiry date. Here’s how to check yours is still good.
Baking soda (bi-carb) won’t make the cake rise quite as well. If you have no choice, then use 3/4 teaspoons of baking soda.
5. Milk – if you sub with lower fat milk then the texture of the crumb becomes a little less tender. Do not substitute with non-dairy milk, such as soy or almond milk.
6. Vanilla come in all sorts of qualities. I use Vanilla Extract. Better quality (more expensive) = better flavour, but I think vanilla bean paste is wasted in cakes. 
7. Oil – just 3 teaspoons makes a noticeable difference to the tenderness of the crumb AND keeps the crumb moist for days.
8. Natural lemon extract – To give the lemon flavour a slight boost! Comes in small bottles like food colouring. Not essential, but does drive home that lemon flavour in a way you can’t achieve using just juice and zest (unless you use way more which compromises cake rise).
9. Oven preheating – 30 minutes preheat is recommended to ensure no loss of heat when the oven door is opened. Never use the rapid heat function on your oven for baking, no matter how fancy your oven is!
10. Cake pans – the batter is quite thin so to ensure no leakage, best not to use a cake pan with a loose base or a springform pan. If that’s all you’ve got, then use butter to firmly fill the gap and for extra insurance, try to cut the paper for the base slightly larger so it goes slightly up the wall.
Cake pan sizes – click here for a useful table of different cake pan sizes, cake height and bake times.
  • 2 x 20cm / 8″ cake pans- per base recipe above, bake 30 minutes
  • 3 x 20cm / 8″ cake pans – 21 minutes at temp per recipe. If they don’t all fit, put 2 on the middle shelf and one on shelf below. Take out top 2 at 21 minutes, then move bottom one up and bake for further 2 minutes.
  • 2 x 23 cm / 9″ cake pans – 27 minutes
  • 3 x 23 cm / 9″ cake pans – 20 minutes
  • 2 x 15cm / 6″ cake pans – halve the recipe, 25 – 27 minutes.
  • 12 cup tube pan or bundt pan (grease & dust with flour) – bake 1 hour, but note cake will not be as fluffy as pictured and described
  • 23 x 33 cm / 13 x 9″ rectangle cake – 30 minutes
  • Cupcakes – halve this recipe and bake per Vanilla Cupcakes recipe
11. Knock out big bubbles by banging pan on counter that causes irregular holes inside crumb and unsightly bubble brown spots on the surface. Does not burst the tiny bubbles that make the cake rise – they are too small to bang out!
12. Cake sweetness note – sweeter than Asian cakes, less sweet than typical Western butter cakes. Please do not reduce sugar – 1 1/2 cups is minimum required to make the eggs foamy enough to rise.
13. Roux thickness – Thicker texture = thicker frosting texture but won’t make the frosting dense, it’s still fluffy and spreadable but it just makes it “sturdier” with sharper edges when piped.
14. Cooling roux down – Roux needs to be at room temp (17 – 20°C /63-68°F  in order to incorporate with the butter. If too hot, will melt butter. If too cold, won’t blend in with butter. You can leave in fridge overnight but take it out 1 hour prior to using (to dechill – otherwise it won’t mix well with softened butter).
14. Different measures in different countries – tablespoon and cup sizes differ slightly from country to country. In most recipes, the difference is not enough to affect the outcome of the recipe, but for baking recipes, you do need to be careful.
This cake recipe has been specifically tested using both US and Australian cups (the two countries with the greatest size variance) and the cakes were exactly the same. So you can have confidence that this recipe can be used no matter which country you are in – only exception is Japan (cup sizes are considerably smaller (200ml) so please use weights provided).
For absolutely certainty, opt to use the weights provided (click Metric toggle button above ingredients). Professional kitchens only use weights.
15. Storage – if not frosting immediately once cooled, cover surface with baking paper (surface gets tacky), then wrap in cling wrap immediately then place in an airtight container. Do not leave it sitting around for hours once cooled, cakes go stale quite quickly. Leave out rather than in fridge, unless it’s super hot where you live. Keeps in freezer for 3 months.
Frosted or wrapped unfrosted cake keeps perfectly for 4 days (practically like freshly made). Still good on Day 7 but a bit less moist.
Once frosted, store in fridge – will keep for 4 to 7 days per above – and bring to room temperature before serving. Nobody likes cold stiff frosting – we want it creamy!
16. Nutrition per slice, assuming 12 servings, cake and frosting. Eat salad tomorrow.

Nutrition

Calories: 339cal | Carbohydrates: 51g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 91mg | Sodium: 97mg | Potassium: 190mg | Fiber: 1g | Sugar: 31g | Vitamin A: 434IU | Calcium: 90mg | Iron: 2mg

Life of Dozer

You’d think this dog never gets out, the way he carries on lying forlornly by the front door. As you all well know, he gets out for a good play every single day and I take him everywhere with me!!! #DramaQueen

The post Lemon Cake with Fluffy, Less-Sweet Lemon Frosting appeared first on RecipeTin Eats.

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Mississippi Mud Cake

Mississippi mud cake is a delicious, ooey-gooey cake that is perfectly moist. It is absolutely amazing! And let me warn you now… you won’t be able to stop after just one piece! If you love chocolate then you definitely need to try this cake! It is so yummy and easy to make! You will be…

Mississippi Mud Cake

Mississippi mud cake is a delicious, ooey-gooey cake that is perfectly moist. It is absolutely amazing! And let me warn you now… you won’t be able to stop after just one piece!

If you love chocolate then you definitely need to try this cake! It is so yummy and easy to make! You will be bringing this to every event and holiday party because you won’t be able to get enough of it. For more chocolate cake recipes, try out this Lasagna Cake, the one and only AMAZING Texas Sheet Cake, and my favorite Chocolate Cupcakes!

Mississippi mud cake being cut into with a fork.

What is Mississippi Mud Cake?

This is an excellent question! And one that you definitely will want to know the answer to. Mississippi mud cake is layers of chocolate and soft, fluffy marshmallows! To be honest, you will be able to see just how tender and moist this cake is when you take your first bite! And if you are a chocolate lover then this recipe is definitely for you! It reminds me a little bit of Texas Sheet Cake with marshmallows or Classic Chocolate Cake with a twist! And not only is this delicious to eat up but it is so simple and easy to make!

Even though this cake is mostly chocolate and marshmallows, it’s an easy one to add to and make your own! In fact, try adding in some walnuts or pecans to the batter or the frosting if you love nuts! I love it when I can do this to cakes because it makes them different every time! Once you mix in that crunch with that yummy moist cake, you will be in absolute heaven! This cake is absolutely sensational! It’s one of those recipes that gets requested often at our house. It’s definitely a recipe that your family will go crazy for!

Ingredients in Mississippi Mud Cake

This ingredients list is simple and you will most likely have all of these ingredients already in your kitchen! This delicious cake is a home run for just about everyone! See the recipe card below for a list of exact measurements.

  • Vegetable oil: Using this instead of butter is what makes this a tender, moist cake.
  • Coffee: This does’t make the cake taste like coffee! But if you would rather, you can use buttermilk or warm water instead!
  • Eggs: Used to keep all of the ingredients together.
  • Vanilla: Adds a sweet flavor
  • Flour: neccessary for a base to your batter!
  • Sugar: You can’t bake a good cake without sugar!
  • Unsweetened cocoa powder: Make sure that you are NOT using Dutch process cocoa powder.
  • Baking soda: This will help the cake to rise.
  • Salt: Salt enhances all of the other ingredients.
  • Mini Marshmallows: These are the best part about this cake! toasted to perfection, you won’t want to miss these!

Frosting

  • Butter: Use unsalted butter for the best results.
  • Milk: You can use 1% or 2% milk.
  • Unsweetened cocoa powder: The same cocoa powder you used in the batter will be great!
  • Powdered sugar: Frosting uses powdered sugar instead of granulated sugar because it dissolve quickly and makes your frosting smooth!
  • Vanilla extract: This adds in the perfect, sweet flavor to the frosting.
  • Salt: Use a dash of salt to enhance the other ingredients.
  • Pecans or walnuts: These are totally optional 

How to Make Mississippi Mud Cake

This cake only takes a few minutes to mix together! The rest of the time will be a test to see if you can wait patiently while it bakes in the oven! Your mouth will be watering the whole time… Good luck!

  1. Prep: Preheat the oven to 325°. Spray a 9×13 pan with cooking spray and set aside.
  2. Whisk wet ingredients: In a large bowl whisk together the vegetable oil, warm coffee, eggs, and vanilla until combined.
  3. Mix in dry ingredients: In a medium bowl sift together the flour, sugar, unsweetened cocoa powder, baking soda and salt. Add the dry ingredients to the wet ingredients and gently whisk together until fully combined.
  4. Bake and add marshmallows: Fill the pan and bake for 40-45 minutes, until the center of the cake springs back lightly when pressed on, or a toothpick comes out clean. Immediately add the whole bag of marshmallows over the top of the hot cake and return to the oven. Bake for 2-3 minutes, just until the marshmallows are starting to puff and melt.
  5. Cool and frost: Remove the cake from the oven and allow it to cool completely. Drizzle the frosting over the cake while the frosting is still warm. Allow to chill in the fridge for about 20-30 minutes until the frosting has set before serving.

How to Make Frosting

  1. Simmer: In a medium sauce over medium heat combine the butter, milk and cocoa powder. Cook until simmering and simmer for 2-3 minutes, being sure to stir constantly.
  2. Add more ingredients and whisk: Remove from the heat and whisk in the vanilla and powdered sugar. You can use a hand mixer to get the frosting nice and smooth if you would like.
  3. Drizzle: Drizzle the warm frosting over the cake and allow to chill in the fridge for 20-30 minutes before serving.
The process shots of making mudslide cake.

Tips for Making This Cake

Mississippi mud cake is a classic southern cake! It’s quick and easy to make and will be sure to WOW a crowd! Here are a few tips to help you make the best cake!

  • Vegetable oil: Use vegetable oil instead of butter in this recipe. This will give make your cake tender and very moist. If you’d like to substitute the oil for butter you can, but know that it will change the texture.
  • Use room temperature ingredients: You have to prepare ahead for this! But it will make your batter so smooth. If you do this, then the ingredients will blend better and make a lighter, fluffier cake!
  • Coffee: There won’t be any coffee flavor in your cake! This just enhances it and makes for a deeper, richer chocolate flavor. If you don’t want to use coffee you can substitute it for buttermilk or even hot water!
  • Cocoa powder: This cake HAS to use regular cocoa powder. It activates the baking soda in the recipe. If you use Dutch process cocoa powder instead, the cake won’t rise! Dutch process cocoa powder won’t have the proper reaction with the baking soda.
  • Baked marshmallows: Don’t leave the cake in the oven too long after you’ve added the marshmallows! If you leave them in the oven for longer than 2-3 minutes you run the risk of the marshmallows getting too big and then they will deflate.
Mississippi mud cake on a serving spoon.

Storing Leftovers

If you are lucky enough to have any of this leftover for later, you want to make sure you know what to do with the extras! Here are some tips on how you can store it!

  • Don’t refrigerate or freeze: The marshmallows from getting too cold and hard.
  • Store at room temperature: Wrap the cake pan with aluminum foil or plastic wrap. You can store it at room temperature for up to 5 days!

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Print

Mississippi Mud Cake

Mississippi mud cake is a delicious, ooey-gooey cake that is perfectly moist. It is absolutely amazing! And let me warn you now… you won't be able to stop after just one piece!
Course Dessert
Cuisine American
Keyword mississippi mud cake
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 People
Calories 509kcal
Author Alyssa Rivers

Ingredients

  • ¾ cup vegetable oil
  • 1 and 1/4 cup warm coffee
  • 2 large eggs
  • 2 and 1/4 teaspoons vanilla
  • 2 cups all purpose flour
  • 1 and 1/2 cup granulated sugar
  • ¾ cup unsweetened cocoa powder (NOT Dutch process)
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 (10.5 ounces) bag of Mini Marshmallows

Frosting

  • ½ cup unsalted Butter
  • 5 Tablespoons milk
  • 3 Tablespoons unsweetened Cocoa Powder
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 dash salt
  • 1 cup chopped pecans or walnuts optional

Instructions

  • Preheat the oven to 325°. Spray a 9×13 pan with cooking spray and set aside.
  • In a large bowl whisk together the vegetable oil, warm coffee, eggs, and vanilla until combined.
  • In a medium bowl sift together the flour, sugar, unsweetened cocoa powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and gently whisk together until fully combined.
  • Fill the pan and bake for 40-45 minutes, until the center of the cake springs back lightly when pressed on, or a toothpick comes out clean. Immediately add the whole bag of marshmallows over the top of the hot cake and return to the oven. Bake for 2-3 minutes, just until the marshmallows are starting to puff and melt.
  • Remove the cake from the oven and allow it to cool completely. Drizzle the frosting over the cake while the frosting is still warm. Allow to chill in the fridge for about 20-30 minutes until the frosting has set before serving.

Frosting

  • In a medium saucepan over medium heat combine the butter, milk, and cocoa powder. Cook until simmering and simmer for 2-3 minutes, being sure to stir constantly.
  • Remove from the heat and whisk in the vanilla and powdered sugar. You can use a hand mixer to get the frosting nice and smooth if you would like.
  • Drizzle the warm frosting over the cake and allow to chill in the fridge for 20-30 minutes before serving.

Nutrition

Calories: 509kcal | Carbohydrates: 75g | Protein: 5g | Fat: 23g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 398mg | Potassium: 148mg | Fiber: 3g | Sugar: 55g | Vitamin A: 291IU | Calcium: 26mg | Iron: 2mg

Source : The Recipe Critic More   

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