Go Back
Granny Pete's Chocolate Espresso Cake With Marshmallow Frosting | Recipe via DisplacedHoueswife Rebecca Firth

Granny Pete's Chocolate Cake With Marshmallow Frosting

This easy peasy cake is basically a classed-up, giant Ding Dong. Enjoy!! xo
4.84 from 6 reviews
Print Save
Course: Celebration Cake
Cuisine: Dessert


For the Cake

  • 16 tablespoons (226 g/8 oz/2 sticks) unsalted butter, room temperature, cut into 16 pieces
  • 2 cups (384 g) granulated sugar
  • 2-3 teaspoons finely ground espresso (not instant or coffee (see note above))
  • ½ cup (118 ml) milk, room temperature
  • 2/3 cup (160 g) sour cream, room temperature
  • 3 large eggs (room temperature)
  • 3  teaspoons real vanilla extract
  • 2 cups (272) g all-purpose flour (how to measure flour)
  • 1 cup (84 g) unsweetened dark Dutch-process cocoa powder, sifted
  • 1 teaspoon   baking powder
  • 1 teaspoon   baking soda
  • 1 teaspoon sea salt
  • ½ cup (118 ml) hot, fresh-brewed espresso or strong coffee

For the Espresso Soak

  • ½ cup (96 g) granulated sugar
  • ½ cup (118 ml) fresh brewed espresso or strong coffee

For the Marshmallow Frosting

  • 3 large egg whites (room temperature)
  • 3/4 cup (144 g) granulated sugar
  • 4 tablespoons light corn syrup
  • 1/4 teaspoon   cream of tartar
  • 1/8 teaspoon   sea salt
  • 1/2 teaspoon real vanilla extract

To Garnish

  • Sprinkles! (optional :))


For The Cake

  • Preheat oven to 350F (177C) and place a rack in the center of the oven.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, add the butter, sugar and finely ground espresso and mix on medium speed until light and fluffy, about 4-5 minutes. With the mixer on low, stream in the milk. Scrape the sides and bottom of the bowl to make sure everything is well blended. Add in the sour cream and mix for 1 minute more until light, fluffy and fabulous. With the mixer on low, add in the eggs, one at a time, making sure that each is well blended before adding in the next. Add in the vanilla and run the machine for 30 seconds more. Take the bowl out of the mixer.
  • In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt and whisk to blend completely. Fold the flour mixture into the butter mixture in three batches, mixing each until almost (but not quite) blended. Finally, pour in the hot espresso and stir. Scrape the sides and bottom of the bowl to make sure everything is well blended. Stir the batter enough that everything is combined but being cautious not to mix too much as we don't want a tough cake. Set aside.
  • Grease your 9 x 13 baking dish (23 x 33–cm) and line with parchment paper, taking care that it lays flat against the dish and letting the excess hang over the sides of the pan (you'll use these to pull the cake out of the pan). Pour the batter into the prepared baking dish. Tap on the counter several times to settle the cake batter and release any trapped bubbles. Use a spatula to smooth and even out the top of the cake batter. Bake in the center of the oven for about 40-43 minutes. Use a toothpick or cake tester to test for doneness. Some moisture and crumbs are fine, but if it's coated in cake batter, bake it for several minutes more. Another way to test for doneness: press the center part of the cake gently and it should spring back when your finger lifts.

For The Espresso Soak

  • To prepare the Espresso Soak, combine the sugar and fresh brewed espresso in a small saucepan and stir over medium-low heat until the sugar has completely dissolved. Set aside to cool a bit.
  • Let the cake sit for 10 minutes and then brush the Espresso Soak over the top of the cake. If you don’t have a pastry brush, then just slowly pour it all over the top giving it time to absorb into the cake. After another 20 minutes use the parchment overhand to lift the cake out of the baking dish and finish cooling completely on a cooling rack.

For the Marshmallow Frosting

  • For the Marshmallow Frosting, add the egg whites, sugar, corn syrup, cream of tartar, and salt in the clean bowl of an electric stand mixer and nestle it in a saucepan of simmering water over medium-high heat. Do not allow the bottom of the bowl to touch the water. Whisk until the mixture is opaque, frothy, the sugar is melted (rub some between two fingers, if it feels gritty, keep whisking) and warm to the touch. Remove the bowl from the heat and transfer it to the stand mixer fitted with the whisk attachment. Mix on medium-high speed until stiff and glossy and cool to the touch, about 3-5 minutes. Add in the vanilla and run the machine for 30 seconds more or until combined. Smear over the top of the cooled cake. Sprinkle with sprinkles if you're feeling it.
  • Thank you so much for making Granny Pete's Chocolate Cake with Marshmallow Frosting! Please tag me on social @displacedhousewife #displacedhousewife so I can see your gorgeous cakes. Happy baking!! xo
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo