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Butterscotch Marshmallow Cake

Robyn
This butterscotch marshmallow cake has three layers. The cake base is butterscotch, and each middle layer is filled with butterscotch ganache and marshmallow frosting. The whole cake is frosted with a final layer of marshmallow frosting.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 20 minutes
Chill Time 1 hour
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 12

Ingredients
  

Butterscotch Cake

  • 1 box yellow cake mix
  • 1 box (3.4 oz) instant butterscotch pudding mix
  • 4 eggs
  • 1 cup buttermilk Or 1 cup milk with 1 tablespoon of vinegar
  • 1/2 cup vegetable oil
  • 1 tsp vanilla

Marshmallow Frosting (x2 to make whole cake)

  • 1 cup butter softened
  • 3 cups powdered sugar
  • 1 cup marshmallow fluff
  • 1 tsp vanilla
  • 1 pinch salt

Butterscotch Ganache

  • 1 cup butterscotch chips
  • 1/2 cup heavy whipping cream
  • 1/4 cup powdered sugar optional, to make thicker

Instructions
 

Butterscotch Cake Instructions

  • Preheat your oven according to the instructions on your cake mix box. Grease 3 8-inch cake round pans and line them with parchment paper.
  • In a large mixing bowl, combine the yellow cake mix and instant butterscotch pudding mix. Add the eggs, buttermilk, vegetable oil, and vanilla extract. Mix well until the batter is smooth and all ingredients are fully combined
  • Divide your batter evenly between the 3 prepared cake rounds
  • Bake for about 15-20 minutes, or until a toothpick inserted comes out clean.
  • Allow cake rounds to cool completely before frosting and decorating

Marshmallow Frosting Instructions

  • In a large mixing bowl, beat the softened butter until creamy and smooth.
  • Add in the powdered sugar, vanilla and salt. Mix until everything is smooth and there are no lumps of sugar or butter
  • Gently fold in the marshmallow fluff or marshmallow cream
  • If frosting is too thick, add in some milk or heavy cream a tablespoon at a time. If frosting is too thin, add in more powdered sugar 1/4 cup at a time.
  • Use frosting immediately. Wait to make your second batch of frosting for decorating until right before you decorate.

Butterscotch Ganache Instructions

  • Place butterscotch chips and heavy cream in a microwave-safe bowl.
  • Microwave for 30 seconds and stir well.
  • If there are still large, solid chunks of butterscotch chips, microwave for another 30 seconds.
  • Stir well. Continue microwaving and stirring until you have a smooth ganache.

Assembling Butterscotch Marshmallow Layer Cake

  • Level your cake rounds to make sure they are flat.
  • Place a dab of marshmallow frosting on your cake board and place the bottom cake round on top of it.
  • Pipe a ring of frosting around your cake round. Fill in the round with butterscotch ganache. Smooth flat with an offset spatula.
  • Repeat this for the second cake round.
  • Place your third cake round on top. Pipe a circle of frosting and fill it in with more frosting. Smooth flat.
  • Pipe frosting down the sides of your cake and smooth flat with a scraper.
  • Chill your cake in the fridge for at least an hour or in the freezer for 30 minutes.
  • Make your second batch of frosting per the instructions above
  • Add an extra, final layer of frosting to the sides and top of your cake. Smooth everything flat. Place in the fridge or freezer to chill another 30 minutes.
  • Pipe frosting swirls on top of your cake and drizzle with leftover butterscotch ganache.
Keyword Butterscotch Marshmallow Cake, Butterscotch Marshmallow Layer Cake