Soft Chocolatey Cake Sandwiches (Printable Version)

Soft, chocolatey cake sandwiches filled with luscious vanilla cream for a classic treat.

# What You Need:

→ Chocolate Cakes

01 - 2 cups all-purpose flour (250 g)
02 - ¾ cup unsweetened cocoa powder (75 g)
03 - 1½ teaspoons baking soda
04 - ½ teaspoon baking powder
05 - ½ teaspoon salt
06 - 1 cup granulated sugar (200 g)
07 - ½ cup unsalted butter, softened (110 g)
08 - ½ cup vegetable oil (120 ml)
09 - 2 large eggs
10 - 1 cup buttermilk (240 ml)
11 - 2 teaspoons vanilla extract

→ Cream Filling

12 - ¾ cup unsalted butter, softened (170 g)
13 - 2 cups powdered sugar, sifted (240 g)
14 - 1 jar marshmallow creme (about 7 oz / 200 g)
15 - 1 teaspoon vanilla extract
16 - Pinch of salt

# Steps:

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

# Expert Advice:

01 -
  • They're ridiculously easier to make than they look, and people always think you spent hours on them.
  • The combination of soft chocolate cake with pillowy marshmallow filling is genuinely addictive in a way that feels like coming home.
  • They keep for days, which means you can bake a batch and actually enjoy them without rushing through dessert.
02 -
  • Don't skip the cooling step before assembling—warm cakes will melt your filling into a runny mess instead of the pillowy sandwich you want.
  • Sift that powdered sugar; I learned this the hard way when my first batch of filling had little gritty bits throughout.
  • Room temperature ingredients actually do matter here, especially the butter—cold butter doesn't cream properly and you'll end up with an uneven batter.
03 -
  • Don't open the oven door while they're baking because the temperature drop can mess with how they rise—just trust the timer and resist the urge to peek.
  • If your filling is too stiff to spread easily, let it come to room temperature for a few minutes or beat it one more time to fluff it up; if it's too soft, pop it in the fridge for 10 minutes before assembling.
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