Ingredients
Devil's Food Cake
- 1 box (15.25 oz) devil's food cake mix
- 1 cup whole milk
- ½ cup vegetable oil
- 3 large eggs
- 2 teaspoons pure vanilla extract
Whipped Marshmallow Cream Filling
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 1 jar (7 oz) marshmallow fluff
Chocolate Buttercream Frosting
- 1 cup (2 sticks) butter, softened
- 4 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ½ cup heavy whipping cream (plus more as needed)
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt (kosher salt recommended)
Instructions
- Preheat Oven: Preheat your oven to 350°F. Prepare a 9x13-inch cake pan by spraying it with nonstick cooking spray or lining it with parchment paper to prevent sticking.
- Make Cake Batter: In a large bowl, combine the devil's food cake mix, whole milk, vegetable oil, eggs, and vanilla extract. Using an electric hand mixer, beat on medium speed for 2 minutes until the batter is smooth and glossy. Scrape down the bowl sides as needed to ensure even mixing.
- Bake Cake: Pour the batter evenly into the prepared pan and smooth the surface. Bake for 22-30 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs. Remove from oven and let cool for 20 minutes.
- Poke Cake Holes: Use the handle of a wooden spoon to poke even holes spaced about 1 inch apart across the entire surface of the warm cake. Let the cake cool completely before adding filling.
- Prepare Whipped Marshmallow Cream Filling: In a large bowl, beat the heavy whipping cream, powdered sugar, vanilla extract, and salt on medium-high speed until soft stiff peaks form, meaning it holds shape but remains creamy. Gently fold in the marshmallow fluff on low speed until combined, fluffy, and smooth.
- Fill Cake Holes: Spoon or pipe the marshmallow cream into the holes and over the cake top, then smooth the surface with an offset spatula. Using a Ziploc bag with a snipped corner is recommended for precise filling. Cover and refrigerate for at least 1 hour or up to 6-8 hours to let filling set.
- Make Chocolate Buttercream Frosting: Beat softened butter on medium speed for 2-3 minutes till creamy. Gradually incorporate powdered sugar and cocoa powder on low speed until just combined. Add heavy whipping cream, vanilla, and salt, then beat on medium speed for 2-3 minutes until smooth and fluffy. Add more cream 1 tablespoon at a time if frosting is too stiff.
- Frost the Cake: Spread the chocolate buttercream evenly over the chilled cake using an offset spatula, applying light pressure. Create soft horizontal ridges on the frosting using a fork or spatula to mimic the classic Zinger top texture.
- Chill Before Serving: Cover the cake and refrigerate at least 1 hour, or up to 8 hours, until set. When ready to serve, slice the cake chilled and allow each slice to sit at room temperature for 5-10 minutes for optimal softness and flavor. Enjoy your homemade Devil's Food Zingers Cake!
Notes
- Ensure the cake is completely cooled before adding the marshmallow filling to prevent it from melting.
- If you want a more intense chocolate flavor in the buttercream, consider adding a teaspoon of espresso powder.
- The filling can be piped more neatly using a Ziploc bag with the corner cut off.
- For best texture, let the sliced pieces come to room temperature before serving.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
