Lucky Charms Marshmallow Cake
Ingredients
Cake batter:
- 1 ½ cups unsalted butter room temperature
- 3 cups sugar
- 9 eggs room temperature
- 1 ½ tsp vanilla extract
- 4 ½ cups all-purpose flour
- 1 ½ tsp baking soda
- 1 ½ tsp salt
- 1 ¾ cups buttermilk
- pink blue and yellow food colouring
Buttercream:
- 3 cups unsalted butter room temperature
- 1 ½ tsp vanilla extract
- 7 cups confectioner’s sugar
- 2 cups lucky charms marshmallows
- ½ cup lucky charms cereal
Instructions
Bake the cake:
- Beat the butter and sugar with an electric mixer until pale and fluffy. Add the vanilla extract and eggs one at a time, mixing with each addition.
- In a separate bowl, combine the flour, baking soda and salt. Add this to the batter in 2 additions, alternating with the buttermilk.
- Divide the batter into 3 bowls and dye them pink, blue and yellow.
- Pour the batter into 3 greased and floured 8-inch round cake pans. Bake at 350F for 40 minutes, or until a skewer inserted into the middle comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack and cool completely.
Make the buttercream:
- Beat the butter with an electric mixer until pale and fluffy. Add the vanilla extract and confectioner’s sugar one cup at a time, beating with each addition. Beat for 3-5 minutes, until fluffy.
To assemble:
- Slice the browned tops and sides off the cakes.
- Stack the cakes, spreading some buttercream and some cereal bits between each layer. Coat the entire cake in a thin layer of buttercream and chill in the fridge for 30 minutes.
- Coat the cake in a thick, generous layer of buttercream and stick Lucky Charm marshmallows all over the buttercream. Enjoy!
Video
Notes
Want to see more video tutorials? Check out all of my recipes here!
http://www.youtube.com/pankobunny