Ding Dong Cake

Ding Dong Cake is the kind of dessert that hooks me from the first forkful, because it marries an old school carnival vibe with serious chocolate swagger. I remember the first time I made this cake for a neighborhood potluck, watching kids and adults alike hover at the table as the glossy chocolate glaze caught the light. It felt playful, a little nostalgic, and thoroughly celebratory.

There is something about the way the marshmallow center sneaks out when you slice into it that always gets a gasp and then a smile. I like to bring this cake when I want to make a statement without sounding pretentious, because it reads like a classic treat but tastes like something you spent all day perfecting. Over the years I tinkered with the balance of cocoa and sugar, and settled on a rhythm that gives the crumb a tender lift while keeping the outside dramatic and glossy.

For me, baking this Ding Dong Cake is an event, in the best possible way. I clear a space in the kitchen, put on music that keeps me moving, and savor the small moments the recipe asks for, like folding batter slowly and watching the frosting sheen up as it cools. Guests always ask for the recipe, and I love how it sparks stories about roadside snack cakes from childhood. This is more than a dessert, it is a memory maker, and I promise it will be the centerpiece of more than one gathering you host.

What You’ll Need for Ding Dong Cake

These ingredients are a balance of structure, flavor, and gloss. The dry elements give the cake its tender crumb while the liquids bring moisture and a deep chocolate note. The marshmallow filling is the playful center, and the final chocolate glaze ties everything together with shine and a satisfying set. I consider flour, cocoa powder, and butter the key players, because they determine texture, chocolate intensity, and finish.

• 2 cups all-purpose flour: Provide structure and bulk to the cake batter, forming the crumb and absorbing liquids; sift or whisk to remove lumps for even texture and optimal rise.
• 1 cup Dutch-process cocoa powder: Contribute deep chocolate flavor and color while tenderizing the crumb; use Dutch–process for a smoother, less acidic cocoa profile that pairs well with baking powder and baking soda.
• 1 1/2 cups granulated sugar: Sweeten the cake and aid in tenderization and moisture retention; creaming with eggs or combining with other wet ingredients helps incorporate air for a lighter texture.
• 1/2 cup dark brown sugar packed: Add a richer, caramel-like sweetness and extra moisture; packed brown sugar also contributes to a slightly denser, chewier crumb and deeper flavor complexity.
• 1 3/4 teaspoons baking powder: Leaven the cake by producing carbon dioxide when heated to create lift and a fine, even crumb; measure carefully to avoid metallic or soapy tastes from overuse.
• 1 teaspoon baking soda: Provide additional leavening and react with acidic components like cocoa or buttermilk to enhance rise and create open crumb pockets when combined properly.
• 1 teaspoon kosher salt: Enhance overall flavor balance by bringing out sweetness and suppressing bitterness; also strengthens gluten slightly and helps control yeast or chemical leavening performance.
• 3 eggs: Incorporate moisture and richness, contribute structure through protein coagulation, and help emulsify fats and liquids for an even batter and tender crumb.
• 1 cup buttermilk: Add acidity and tang while reacting with baking soda for lift; impart a tender, moist texture and subtle tangy flavor that brightens the chocolate profile.
• 1 cup freshly brewed coffee cooled and lukewarm: Introduce liquid and complementary roasted flavor notes that intensify the chocolate taste; use lukewarm coffee so it blends easily without cooking eggs or butter.
• 1/4 cup vegetable oil: Contribute fat for tenderness and moistness and help keep the cake soft; vegetable oil also provides a neutral flavor and promotes lasting freshness.
• 2 teaspoons vanilla extract: Add aromatic sweetness and depth to the batter; vanilla extract enhances overall flavor and rounds out chocolate and sugar notes.
• 1 cup butter (2 sticks) room temperature: Provide richness and a creamy mouthfeel to frostings or fillings; room–temperature butter is ideal for creaming to achieve smooth, stable buttercream.
• 4 teaspoons vanilla extract: Amplify aromatic vanilla flavor in fillings or frostings for a pronounced, sweet fragrance; multiple teaspoons build a strong and consistent vanilla profile.
• 12 or 13 ounces marshmallow fluff or fluff (size varies by brand): Create a light, fluffy marshmallow filling with airy sweetness and chewiness; helps emulate the cream center found in classic ding dong confections.
• 4 cups powdered sugar sifted: Sweeten and stabilize fillings or frostings while contributing smooth texture when sifted; powdered sugar also aids in achieving proper consistency for piping.
• 1/2 cup whole milk: Adjust the consistency of fillings or frostings and add richness; whole milk contributes fat that yields a creamier, silkier texture.
• 4 teaspoons light corn syrup: Improve shine and pliability of glazes or frostings while preventing crystallization; light corn syrup helps create a smooth, glossy finish.
• 2 teaspoons vanilla extract: Provide concentrated vanilla flavor to fillings or frostings, enhancing aroma and complexity; works with sugar and corn syrup to balance sweetness.
• 6 ounces 60% cacao dark bittersweet chocolate: Deliver deep, bittersweet chocolate intensity and melting richness for ganache or coating; choose 60% cacao for balanced chocolate flavor without excessive bitterness.
• 1 cup powdered sugar sifted: Sweeten and stabilize icings or dustings while contributing a fine texture when sifted; powdered sugar helps achieve necessary structure for finishing touches.
• 2 teaspoons whole milk: Thin and adjust the texture of chocolate glazes or frostings to desirable consistency; a small amount of whole milk smooths and softens the final coating.
• 2 teaspoons light corn syrup: Add shine and prevent crystallization in glazes, producing a glossy finish; light corn syrup helps the coating set with a smooth, tender bite.

Making This Ding Dong Cake

This recipe asks for patience and attention, but the rewards are worth every minute. Below I expand each direction into a careful step, focusing on the signals you’ll see and smell so you can feel confident while assembling a show stopping Ding Dong Cake. Take your time, and enjoy the tactile parts of the process.

1. Preheat the oven to 350 degrees. Coat the sides, bottom, and center of a tube pan with a removable bottom with cooking spray. Line the bottom of the pan with a round piece of parchment paper with a hole cut out in the middle. Set the pan on a rimmed baking sheet.: Warm air begins to circulate and the kitchen will smell faintly warm as the oven reaches temperature, which helps the batter expand in a predictable way without collapsing. A reliable oven thermometer is useful because oven dials can be off; if yours runs hot, the outside may set before the interior has risen. Avoid opening the door during the first half of the bake, as a sudden cool draft can make the crumb sink. Place a rimmed baking sheet under the pan to catch any spills, which simplifies cleanup.
2. In a large bowl, whisk together the flour, cocoa powder, both sugars, baking powder, baking soda, and salt until uniformly combined. Set aside.: As you grease the pan, you'll notice the metal become satin and ready, which prevents the cake from sticking when it cools. Lining the bottom with a round piece of parchment with a hole cut out reduces friction and helps the cake release cleanly. If you skip this step, the delicate crumb can tear or break when you remove it from the pan, so take the extra minute to prepare the pan well.
3. In a medium bowl, beat together the eggs, buttermilk, coffee, oil, and vanilla. Make a well in the center of the dry ingredients and pour the liquid into the well. Stir with a large spatula until a soft batter forms.: As you whisk, the dry mix takes on an even tone and there are no streaks of cocoa or pockets of leavening left behind, which ensures stable rise and uniform flavor. Sifting or vigorous whisking also incorporates a touch of air which helps with lift. If you leave clumps, you risk uneven baking pockets and bitter specks of unsifted cocoa.
4. Pour into the prepared baking pan (it should only come about one-third up the side of the pan). Bake until a toothpick inserted in the center comes out clean, 50-55 minutes. Let the cake cool in the pan for at least 3 hours, or up to overnight.: When you whisk these wet ingredients, the mixture becomes glossy and cohesive, which makes it easier to fold into the dry mix without overworking. The lukewarm coffee will smell richer and will intensify the chocolate notes. If the coffee is too hot, it can cook the eggs, causing an odd texture, so ensure it has cooled sufficiently.
5. In the bowl of an electric mixer, add butter and vanilla extract and beat until creamy. Add the marshmallow creme (or fluff) and beat until incorporated.: The wet meeting the dry in a controlled way helps prevent over mixing, which keeps the crumb tender. As you fold with a spatula, watch for streaks of dry flour to disappear and the batter to become soft and cohesive. Over mixing can develop gluten and make the cake tough, so stop when just combined.
6. Remove the cake from the cake pan and set it with the rounded side up. To create a tunnel for the filling, using a small paring knife, cut a curved rectangle, 2 inches long and 1 inch wide, into the top of the cake about halfway between the center hole and the outside edge of the cake, following the curve of the cake.: The batter should be pourable yet hold some body, with a rich chocolate sheen and a slightly thick ribbon when the spatula falls back into the bowl. If it appears too stiff, a tablespoon of additional buttermilk can help, but resist adding too much or the cake may not set properly. A common mistake here is vigorous beating, which can create tunnels in the crumb.
7. Cut into the cake about two-thirds deep, and use the knife to lift the rectangle out from the cake. If the hole isn't deep enough, use the knife to scrape out more cake, but don't cut all the way through to the bottom.: As you pour, the batter will settle with a smooth surface and small air bubbles may rise, promising an even bake. Filling only one third of the tube pan allows room for the cake to rise without overflowing. If you overfill, the batter can spill and bake unevenly, creating a dense top instead of a delicate crown.
8. Repeat working around the cake, cutting out rectangular pieces to make a continuous tunnel. Set the cake pieces right next to where they were cut so they can be put back when the time comes.: The oven will fill with a warm chocolate aroma and the top should spring back slightly when touched. The toothpick test ensures the interior is set; if it comes out with moist crumbs, give it a few more minutes and check again. Be mindful not to over bake, as that dries the crumb and makes slicing difficult when creating the marshmallow tunnel.
9. Once the tunnel has been cut around the entire cake, fill it slightly just over halfway with the marshmallow filling. Any extra fluff may be reserved for another use.: Cooling in the pan allows the structure to set fully, which makes the cutting and tunneling neater. The cake will radiate a gentle chocolate scent as it cools and the interior will firm without drying when left covered. Rushing removal while warm risks breaking the cake , so patience preserves its shape and texture.
10. Cut off half of each rectangular piece of the cake from the rough side. Place the removed cake pieces in the tunnel over the marshmallow filling to plug up the cake. Repeat all the way around the cake.: Softened butter will turn pale and fluffy, with ribbons forming as the paddle moves, signaling it has incorporated air important for a light filling. Creaminess is key to prevent lumps when you add the marshmallow fluff. If the butter is too cold, it will clump and not blend smoothly, resulting in an uneven filling texture.
11. Turn the cake over so the flat side of the cake is up, and the plugged side is on the bottom, and place on a baking rack set over a rimmed baking sheet.: As you fold in the fluff, the mixture becomes glossy and airy, smelling sweet and slightly toasted from the marshmallow. The texture should be smooth and spreadable, not sticky or runny. Overbeating can thin the filling and cause it to lose body, while under mixing leaves globs of fluff that are hard to pipe.
12. In a medium saucepan over medium heat, add the powdered sugar, milk, corn syrup, and vanilla and stir to combine. Cook, stirring constantly, until the sugar dissolves and the mixture starts to bubble on the sides of the pan.: The act of unmolding reveals a uniform ring of cake with a rounded dome, which makes the tunneling easier to execute along the curve. Place it on a stable surface so it does not wobble during cutting. If you try to cut while the cake is still warm, the crumb will compress and crumple, so ensure it is fully cooled.
13. Reduce the heat to low and add the chocolate, stirring until the frosting is smooth. Quickly spoon the warm frosting over the cake. The frosting will begin to harden and crust immediately as it cools (if this becomes a problem, spoon as much as you can where you want it, and wet your fingers and use them to smooth out the frosting).: The knife will make a clean incision and you will see the soft, tender crumb beneath the crust; the curve helps the tunnel follow the cake shape for even filling distribution. Take shallow initial cuts so you can judge depth, and remember you only want to go about two thirds deep overall. Cutting too deep risks breaching the bottom and leaking filling out the base.
14. In a small bowl, add the powdered sugar, milk, and corn syrup and mix until a thick paste forms. Scrape it into a pastry bag with a small round tip or a zip-top bag and cut off a corner.: As you lift, the removed piece should come away in one neat chunk, revealing a dark, tender interior; save these pieces nearby because they will be used later as plugs. If the knife drags, chill the cake slightly to firm it up; a too soft cake tears instead of cleanly lifting.
15. Make some test squiggles on a piece of paper to get the feel of it, then squeeze squiggle loops over the top of the iced cake.: Scraping allows you to control depth and shape of the tunnel, leaving a sturdy base so the filling will not leak. The sound is a gentle scrape and you will feel when you approach the bottom because resistance increases. Too aggressive scraping can create gaps that will cause the marshmallow to ooze out, so proceed carefully.
16. Repeat working around the cake cutting out rectangular pieces to make a continuous tunnel: As you work, the cake will gradually reveal a ring shaped cavity that lines up for even filling. Keep the removed rectangles close by, arranging them in order so replacements match visually. If you skip this sequence or mix pieces, reassembly can look uneven and make the final presentation messy.
17. Set the cake pieces right next to where they were cut so they can be put back when the time comes: Organizing the removed pieces preserves the cake's exterior pattern when you plug the tunnel later, resulting in a seamless finish. The cake pieces will feel slightly crumbly, so handle gently to avoid pulverizing them. If you stack them haphazardly you may lose track and the top will look patchy when reassembled.
18. Once the tunnel has been cut around the entire cake fill it slightly just over halfway with the marshmallow filling: As you spoon the filling, it will glisten and settle into the cavity with a pillowy texture that resists immediate flow, which is ideal for stability. The marshmallow adds sweetness and a tactile center that contrasts the crumb. Avoid overfilling, because excess will squeeze out when you replace the cake plugs, making the exterior sticky and harder to glaze.
19. Cut off half of each rectangular piece of the cake from the rough side: Trimming each plug creates a flush fit when you set them into the tunnel, and the act of cutting reveals the tender interior ready to nest into the marshmallow. The trimmed pieces should sit snugly on the filling, leaving a tidy top. If you remove too much, gaps will show; if you remove too little, the plugs may bulge and create lumps under the glaze.
20. Place the removed cake pieces in the tunnel over the marshmallow filling to plug up the cake: Seating the plugs restores the cake's silhouette and helps contain the filling. Press gently so the surface is even and the seam is minimal. A common oversight is forcing the plugs too deep, which can compress the marshmallow center and cause a dense bite.
21. Repeat all the way around the cake: As you work around the circle, the cake will begin to look whole again, with only subtle seams where the plugs were replaced. Check for slight depressions and nudge pieces to even the surface before turning the cake over. If any seam is too visible, trim and adjust that plug before moving on to glazing.
22. Turn the cake over so the flat side of the cake is up and the plugged side is on the bottom and place on a baking rack set over a rimmed baking sheet: Flipping the cake exposes the smooth, even top that will receive the glaze, and setting it on a rack allows excess glaze to drip cleanly onto the sheet. The rack ensures an even coating and keeps the cake elevated for a uniform crust. If you skip the rack, the glaze pools and creates an uneven finish underneath.
23. In a medium saucepan over medium heat add the powdered sugar milk corn syrup and vanilla and stir to combine: As the mixture warms, it will thin and the sugar will dissolve, creating a glossy base that will carry the chocolate smoothly. You should see small bubbles form around the pan edges before adding chocolate; this indicates the right temperature. Be careful not to let the sugar boil vigorously, as scorching alters the flavor and can create a grainy texture.
24. Cook stirring constantly until the sugar dissolves and the mixture starts to bubble on the sides of the pan: Stirring ensures even heat and prevents hot spots that can caramelize the sugar, which would alter the intended flavor. Once you see tiny bubbles along the sides and the mixture is silky, remove from high heat. A common mistake is walking away and allowing the mixture to boil too strongly, which makes the glaze dull instead of glossy.
25. Reduce the heat to low and add the chocolate stirring until the frosting is smooth: As the chopped chocolate melts, the aroma deepens and the mixture takes on a thick, satiny sheen, signaling it is ready to be spooned. If the chocolate does not melt smoothly, remove from heat and stir patiently; residual heat will finish the job. If the glaze thickens too much before you spoon it, a splash of warm milk will loosen it slightly.
26. Quickly spoon the warm frosting over the cake: The warm glaze will cascade over the dome and begin to set as it cools, forming a thin crust that looks professional and snaps gently when sliced. Work quickly because the frosting begins to harden; if it cools in the pan, rewarm gently to restore flow. If you wait too long, the glaze will set and will not coat smoothly, causing patchy coverage.
27. The frosting will begin to harden and crust immediately as it cools if this becomes a problem spoon as much as you can where you want it and wet your fingers and use them to smooth out the frosting: The quick crusting is what gives the cake its signature finish, but it can catch or streak if uneven. Lightly wet fingertips help nudge the glaze into place without tearing the crust. Avoid using too much water as it can thin the glaze and ruin the glossy surface.
28. In a small bowl add the powdered sugar milk and corn syrup and mix until a thick paste forms: This white paste should be stiff enough to hold shape when piped, with a glossy, slightly elastic feel thanks to the corn syrup . Test the consistency by piping a small line on parchment; it should hold its form. If it is too thin, add a bit more powdered sugar ; if too thick, a drop of milk will rescue it.
29. Scrape it into a pastry bag with a small round tip or a zip top bag and cut off a corner: As you transfer, the paste will settle into the bag and be ready to pipe, which allows you to make controlled squiggles across the top. Practice on parchment to get a feel for pressure. If your bag leaks at the top, twist and secure it with a clip to maintain steady pressure while piping.
30. Make some test squiggles on a piece of paper to get the feel of it then squeeze squiggle loops over the top of the iced cake: The act of piping is rhythmic and satisfying, and your squiggles will dry to a creamy white contrast against the dark glaze, giving a signature look. Work steadily and let each loop settle into the glaze; if you rush, the white will sink or smear. Allow the cake to rest so the piped decoration sets before slicing.

Make It Your Own

I like to think of these tips as ways to personalize the Ding Dong Cake while keeping the integrity of the texture and flavor. Small tweaks to technique and timing can change the expression from homey to elegant, so pick what suits your crowd.

• Choose your cocoa: Opt for Dutch processed cocoa powder for deeper color and a smoother flavor. If you only have natural cocoa, expect a slightly brighter, more acidic note; it still works well with the coffee to intensify the chocolate.
• Stabilize the filling: When mixing the marshmallow fluff into the whipped butter, keep the mixer on medium and scrape down the bowl regularly so the filling stays airy and lump free, which helps it pipe and settle neatly in the tunnel.
• Control the glaze temperature: Make sure the glaze is warm enough to flow but not so hot that it melts the plugged top; if it seems too thin, let it cool briefly until it coats the back of a spoon and glides off slowly.
• Test pipe first: Practice the white squiggles on parchment to perfect pressure and spacing. This reduces mistakes on the cake and helps you avoid over piping, which can look cluttered.
• Use a serrated knife for slicing: A gentle sawing motion delivers clean slices that reveal the marshmallow center without dragging the glaze, preserving the cake’s presentation for serving.
• Store wisely: Keep any leftovers at room temperature, lightly covered, for up to four days; refrigeration can dry the crumb, but a shallow container helps preserve the marshmallow center.

Serving Options for Ding Dong Cake

This cake makes a statement whether it sits on a casual dessert table or anchors a celebratory spread. Think about contrasts in temperature and texture when plating, and how the cake can be a centerpiece across occasions and seasons.

• Party centerpiece: Place the whole cake on a cake stand and surround with small plates for guests to slice themselves, making it perfect for birthdays or gatherings where the visual wow factor matters.
• Slice and serve with coffee: Offer hot brewed coffee alongside to echo the cake’s underlying flavors, turning it into a cozy afternoon treat for tea time or casual get togethers.
• Holiday dessert: Serve this cake at holiday meals where a dramatic chocolate dessert is welcome, and emphasize the shiny glaze as the focal point of the dessert course.
• Storage and transport: For travel, place the cake in a snug box on a flat surface and keep it cool; the glaze sets quickly and holds up well, making it suitable for potlucks and picnics.
• Seasonal pairings: In cooler months, pair with spiced drinks to complement the chocolate depth; in warmer months, keep portions modest and serve with lightly sweetened whipped cream to balance richness.
• Occasion friendly: This cake works for casual brunches, evening desserts, or any event where you want a nostalgic yet polished offering that slices into neat portions for sharing.

FAQ

Conclusion

This Ding Dong Cake shines because it pairs tender chocolate cake with a pillowy marshmallow core and a glossy bittersweet glaze, creating a multi textured dessert that feels both nostalgic and refined. I encourage you to give it a try, whether for a special occasion or a weekend bake, because the combination of show stopping look and comforting flavors makes sharing a joy. Once you take that first slice and watch the marshmallow center stretch, you will understand why this one becomes a repeat request at gatherings.

Ding Dong Cake

Ding Dong Cake is a tender chocolate cake with a pillowy marshmallow center and a glossy bittersweet chocolate glaze, offering creamy, crackly, and gooey textures in every slice. This easy to impressive dessert makes a standout celebration cake, delivering deep cocoa notes and crowd pleasing appeal for an easy weeknight dessert or special occasion. Make it to wow friends and family with nostalgic flair and professional finish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs 5 minutes mins

Total Time 4 hours hrs 20 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 430

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups all-purpose flour Provide structure and bulk to the cake batter, forming the crumb and absorbing liquids; sift or whisk to remove lumps for even texture and optimal rise.
• 1 cup Dutch-process cocoa powder Contribute deep chocolate flavor and color while tenderizing the crumb; use Dutch-process for a smoother, less acidic cocoa profile that pairs well with baking powder and baking soda.
• 1 1/2 cups granulated sugar Sweeten the cake and aid in tenderization and moisture retention; creaming with eggs or combining with other wet ingredients helps incorporate air for a lighter texture.
• 1/2 cup dark brown sugar packed Add a richer, caramel-like sweetness and extra moisture; packed brown sugar also contributes to a slightly denser, chewier crumb and deeper flavor complexity.
• 1 3/4 teaspoons baking powder Leaven the cake by producing carbon dioxide when heated to create lift and a fine, even crumb; measure carefully to avoid metallic or soapy tastes from overuse.
• 1 teaspoon baking soda Provide additional leavening and react with acidic components like cocoa or buttermilk to enhance rise and create open crumb pockets when combined properly.
• 1 teaspoon kosher salt Enhance overall flavor balance by bringing out sweetness and suppressing bitterness; also strengthens gluten slightly and helps control yeast or chemical leavening performance.
• 3 eggs Incorporate moisture and richness, contribute structure through protein coagulation, and help emulsify fats and liquids for an even batter and tender crumb.
• 1 cup buttermilk Add acidity and tang while reacting with baking soda for lift; impart a tender, moist texture and subtle tangy flavor that brightens the chocolate profile.
• 1 cup freshly brewed coffee cooled and lukewarm Introduce liquid and complementary roasted flavor notes that intensify the chocolate taste; use lukewarm coffee so it blends easily without cooking eggs or butter.
• 1/4 cup vegetable oil Contribute fat for tenderness and moistness and help keep the cake soft; vegetable oil also provides a neutral flavor and promotes lasting freshness.
• 2 teaspoons vanilla extract Add aromatic sweetness and depth to the batter; vanilla extract enhances overall flavor and rounds out chocolate and sugar notes.
• 1 cup butter (2 sticks) room temperature Provide richness and a creamy mouthfeel to frostings or fillings; room-temperature butter is ideal for creaming to achieve smooth, stable buttercream.
• 4 teaspoons vanilla extract Amplify aromatic vanilla flavor in fillings or frostings for a pronounced, sweet fragrance; multiple teaspoons build a strong and consistent vanilla profile.
• 12 or 13 ounces marshmallow fluff or fluff (size varies by brand) Create a light, fluffy marshmallow filling with airy sweetness and chewiness; helps emulate the cream center found in classic ding dong confections.
• 4 cups powdered sugar sifted Sweeten and stabilize fillings or frostings while contributing smooth texture when sifted; powdered sugar also aids in achieving proper consistency for piping.
• 1/2 cup whole milk Adjust the consistency of fillings or frostings and add richness; whole milk contributes fat that yields a creamier, silkier texture.
• 4 teaspoons light corn syrup Improve shine and pliability of glazes or frostings while preventing crystallization; light corn syrup helps create a smooth, glossy finish.
• 2 teaspoons vanilla extract Provide concentrated vanilla flavor to fillings or frostings, enhancing aroma and complexity; works with sugar and corn syrup to balance sweetness.
• 6 ounces 60% cacao dark bittersweet chocolate Deliver deep, bittersweet chocolate intensity and melting richness for ganache or coating; choose 60% cacao for balanced chocolate flavor without excessive bitterness.
• 1 cup powdered sugar sifted Sweeten and stabilize icings or dustings while contributing a fine texture when sifted; powdered sugar helps achieve necessary structure for finishing touches.
• 2 teaspoons whole milk Thin and adjust the texture of chocolate glazes or frostings to desirable consistency; a small amount of whole milk smooths and softens the final coating.
• 2 teaspoons light corn syrup Add shine and prevent crystallization in glazes, producing a glossy finish; light corn syrup helps the coating set with a smooth, tender bite.

Equipment

• Tube pan with removable bottom
• Rimmed Baking Sheet
• Parchment Paper
• Large bowl
• Medium Bowl
• Electric mixer
• Medium Saucepan
• pastry bag or zip-top bag
• Paring knife
• Baking rack

Method

 

1. Preheat the oven to 350 degrees. Coat the sides, bottom, and center of a tube pan with a removable bottom with cooking spray. Line the bottom of the pan with a round piece of parchment paper with a hole cut out in the middle. Set the pan on a rimmed baking sheet.: Warm air begins to circulate and the kitchen will smell faintly warm as the oven reaches temperature, which helps the batter expand in a predictable way without collapsing. A reliable oven thermometer is useful because oven dials can be off; if yours runs hot, the outside may set before the interior has risen. Avoid opening the door during the first half of the bake, as a sudden cool draft can make the crumb sink. Place a rimmed baking sheet under the pan to catch any spills, which simplifies cleanup.
2. In a large bowl, whisk together the flour, cocoa powder, both sugars, baking powder, baking soda, and salt until uniformly combined. Set aside.: As you grease the pan, you'll notice the metal become satin and ready, which prevents the cake from sticking when it cools. Lining the bottom with a round piece of parchment with a hole cut out reduces friction and helps the cake release cleanly. If you skip this step, the delicate crumb can tear or break when you remove it from the pan, so take the extra minute to prepare the pan well.
3. In a medium bowl, beat together the eggs, buttermilk, coffee, oil, and vanilla. Make a well in the center of the dry ingredients and pour the liquid into the well. Stir with a large spatula until a soft batter forms.: As you whisk, the dry mix takes on an even tone and there are no streaks of cocoa or pockets of leavening left behind, which ensures stable rise and uniform flavor. Sifting or vigorous whisking also incorporates a touch of air which helps with lift. If you leave clumps, you risk uneven baking pockets and bitter specks of unsifted cocoa.
4. Pour into the prepared baking pan (it should only come about one-third up the side of the pan). Bake until a toothpick inserted in the center comes out clean, 50-55 minutes. Let the cake cool in the pan for at least 3 hours, or up to overnight.: When you whisk these wet ingredients, the mixture becomes glossy and cohesive, which makes it easier to fold into the dry mix without overworking. The lukewarm coffee will smell richer and will intensify the chocolate notes. If the coffee is too hot, it can cook the eggs, causing an odd texture, so ensure it has cooled sufficiently.
5. In the bowl of an electric mixer, add butter and vanilla extract and beat until creamy. Add the marshmallow creme (or fluff) and beat until incorporated.: The wet meeting the dry in a controlled way helps prevent over mixing, which keeps the crumb tender. As you fold with a spatula, watch for streaks of dry flour to disappear and the batter to become soft and cohesive. Over mixing can develop gluten and make the cake tough, so stop when just combined.
6. Remove the cake from the cake pan and set it with the rounded side up. To create a tunnel for the filling, using a small paring knife, cut a curved rectangle, 2 inches long and 1 inch wide, into the top of the cake about halfway between the center hole and the outside edge of the cake, following the curve of the cake.: The batter should be pourable yet hold some body, with a rich chocolate sheen and a slightly thick ribbon when the spatula falls back into the bowl. If it appears too stiff, a tablespoon of additional buttermilk can help, but resist adding too much or the cake may not set properly. A common mistake here is vigorous beating, which can create tunnels in the crumb.
7. Cut into the cake about two-thirds deep, and use the knife to lift the rectangle out from the cake. If the hole isn't deep enough, use the knife to scrape out more cake, but don't cut all the way through to the bottom.: As you pour, the batter will settle with a smooth surface and small air bubbles may rise, promising an even bake. Filling only one third of the tube pan allows room for the cake to rise without overflowing. If you overfill, the batter can spill and bake unevenly, creating a dense top instead of a delicate crown.
8. Repeat working around the cake, cutting out rectangular pieces to make a continuous tunnel. Set the cake pieces right next to where they were cut so they can be put back when the time comes.: The oven will fill with a warm chocolate aroma and the top should spring back slightly when touched. The toothpick test ensures the interior is set; if it comes out with moist crumbs, give it a few more minutes and check again. Be mindful not to over bake, as that dries the crumb and makes slicing difficult when creating the marshmallow tunnel.
9. Once the tunnel has been cut around the entire cake, fill it slightly just over halfway with the marshmallow filling. Any extra fluff may be reserved for another use.: Cooling in the pan allows the structure to set fully, which makes the cutting and tunneling neater. The cake will radiate a gentle chocolate scent as it cools and the interior will firm without drying when left covered. Rushing removal while warm risks breaking the cake , so patience preserves its shape and texture.
10. Cut off half of each rectangular piece of the cake from the rough side. Place the removed cake pieces in the tunnel over the marshmallow filling to plug up the cake. Repeat all the way around the cake.: Softened butter will turn pale and fluffy, with ribbons forming as the paddle moves, signaling it has incorporated air important for a light filling. Creaminess is key to prevent lumps when you add the marshmallow fluff. If the butter is too cold, it will clump and not blend smoothly, resulting in an uneven filling texture.
11. Turn the cake over so the flat side of the cake is up, and the plugged side is on the bottom, and place on a baking rack set over a rimmed baking sheet.: As you fold in the fluff, the mixture becomes glossy and airy, smelling sweet and slightly toasted from the marshmallow. The texture should be smooth and spreadable, not sticky or runny. Overbeating can thin the filling and cause it to lose body, while under mixing leaves globs of fluff that are hard to pipe.
12. In a medium saucepan over medium heat, add the powdered sugar, milk, corn syrup, and vanilla and stir to combine. Cook, stirring constantly, until the sugar dissolves and the mixture starts to bubble on the sides of the pan.: The act of unmolding reveals a uniform ring of cake with a rounded dome, which makes the tunneling easier to execute along the curve. Place it on a stable surface so it does not wobble during cutting. If you try to cut while the cake is still warm, the crumb will compress and crumple, so ensure it is fully cooled.
13. Reduce the heat to low and add the chocolate, stirring until the frosting is smooth. Quickly spoon the warm frosting over the cake. The frosting will begin to harden and crust immediately as it cools (if this becomes a problem, spoon as much as you can where you want it, and wet your fingers and use them to smooth out the frosting).: The knife will make a clean incision and you will see the soft, tender crumb beneath the crust; the curve helps the tunnel follow the cake shape for even filling distribution. Take shallow initial cuts so you can judge depth, and remember you only want to go about two thirds deep overall. Cutting too deep risks breaching the bottom and leaking filling out the base.
14. In a small bowl, add the powdered sugar, milk, and corn syrup and mix until a thick paste forms. Scrape it into a pastry bag with a small round tip or a zip-top bag and cut off a corner.: As you lift, the removed piece should come away in one neat chunk, revealing a dark, tender interior; save these pieces nearby because they will be used later as plugs. If the knife drags, chill the cake slightly to firm it up; a too soft cake tears instead of cleanly lifting.
15. Make some test squiggles on a piece of paper to get the feel of it, then squeeze squiggle loops over the top of the iced cake.: Scraping allows you to control depth and shape of the tunnel, leaving a sturdy base so the filling will not leak. The sound is a gentle scrape and you will feel when you approach the bottom because resistance increases. Too aggressive scraping can create gaps that will cause the marshmallow to ooze out, so proceed carefully.
16. Repeat working around the cake cutting out rectangular pieces to make a continuous tunnel: As you work, the cake will gradually reveal a ring shaped cavity that lines up for even filling. Keep the removed rectangles close by, arranging them in order so replacements match visually. If you skip this sequence or mix pieces, reassembly can look uneven and make the final presentation messy.
17. Set the cake pieces right next to where they were cut so they can be put back when the time comes: Organizing the removed pieces preserves the cake's exterior pattern when you plug the tunnel later, resulting in a seamless finish. The cake pieces will feel slightly crumbly, so handle gently to avoid pulverizing them. If you stack them haphazardly you may lose track and the top will look patchy when reassembled.
18. Once the tunnel has been cut around the entire cake fill it slightly just over halfway with the marshmallow filling: As you spoon the filling, it will glisten and settle into the cavity with a pillowy texture that resists immediate flow, which is ideal for stability. The marshmallow adds sweetness and a tactile center that contrasts the crumb. Avoid overfilling, because excess will squeeze out when you replace the cake plugs, making the exterior sticky and harder to glaze.
19. Cut off half of each rectangular piece of the cake from the rough side: Trimming each plug creates a flush fit when you set them into the tunnel, and the act of cutting reveals the tender interior ready to nest into the marshmallow. The trimmed pieces should sit snugly on the filling, leaving a tidy top. If you remove too much, gaps will show; if you remove too little, the plugs may bulge and create lumps under the glaze.
20. Place the removed cake pieces in the tunnel over the marshmallow filling to plug up the cake: Seating the plugs restores the cake's silhouette and helps contain the filling. Press gently so the surface is even and the seam is minimal. A common oversight is forcing the plugs too deep, which can compress the marshmallow center and cause a dense bite.
21. Repeat all the way around the cake: As you work around the circle, the cake will begin to look whole again, with only subtle seams where the plugs were replaced. Check for slight depressions and nudge pieces to even the surface before turning the cake over. If any seam is too visible, trim and adjust that plug before moving on to glazing.
22. Turn the cake over so the flat side of the cake is up and the plugged side is on the bottom and place on a baking rack set over a rimmed baking sheet: Flipping the cake exposes the smooth, even top that will receive the glaze, and setting it on a rack allows excess glaze to drip cleanly onto the sheet. The rack ensures an even coating and keeps the cake elevated for a uniform crust. If you skip the rack, the glaze pools and creates an uneven finish underneath.
23. In a medium saucepan over medium heat add the powdered sugar milk corn syrup and vanilla and stir to combine: As the mixture warms, it will thin and the sugar will dissolve, creating a glossy base that will carry the chocolate smoothly. You should see small bubbles form around the pan edges before adding chocolate; this indicates the right temperature. Be careful not to let the sugar boil vigorously, as scorching alters the flavor and can create a grainy texture.
24. Cook stirring constantly until the sugar dissolves and the mixture starts to bubble on the sides of the pan: Stirring ensures even heat and prevents hot spots that can caramelize the sugar, which would alter the intended flavor. Once you see tiny bubbles along the sides and the mixture is silky, remove from high heat. A common mistake is walking away and allowing the mixture to boil too strongly, which makes the glaze dull instead of glossy.
25. Reduce the heat to low and add the chocolate stirring until the frosting is smooth: As the chopped chocolate melts, the aroma deepens and the mixture takes on a thick, satiny sheen, signaling it is ready to be spooned. If the chocolate does not melt smoothly, remove from heat and stir patiently; residual heat will finish the job. If the glaze thickens too much before you spoon it, a splash of warm milk will loosen it slightly.
26. Quickly spoon the warm frosting over the cake: The warm glaze will cascade over the dome and begin to set as it cools, forming a thin crust that looks professional and snaps gently when sliced. Work quickly because the frosting begins to harden; if it cools in the pan, rewarm gently to restore flow. If you wait too long, the glaze will set and will not coat smoothly, causing patchy coverage.
27. The frosting will begin to harden and crust immediately as it cools if this becomes a problem spoon as much as you can where you want it and wet your fingers and use them to smooth out the frosting: The quick crusting is what gives the cake its signature finish, but it can catch or streak if uneven. Lightly wet fingertips help nudge the glaze into place without tearing the crust. Avoid using too much water as it can thin the glaze and ruin the glossy surface.
28. In a small bowl add the powdered sugar milk and corn syrup and mix until a thick paste forms: This white paste should be stiff enough to hold shape when piped, with a glossy, slightly elastic feel thanks to the corn syrup . Test the consistency by piping a small line on parchment; it should hold its form. If it is too thin, add a bit more powdered sugar ; if too thick, a drop of milk will rescue it.
29. Scrape it into a pastry bag with a small round tip or a zip top bag and cut off a corner: As you transfer, the paste will settle into the bag and be ready to pipe, which allows you to make controlled squiggles across the top. Practice on parchment to get a feel for pressure. If your bag leaks at the top, twist and secure it with a clip to maintain steady pressure while piping.
30. Make some test squiggles on a piece of paper to get the feel of it then squeeze squiggle loops over the top of the iced cake: The act of piping is rhythmic and satisfying, and your squiggles will dry to a creamy white contrast against the dark glaze, giving a signature look. Work steadily and let each loop settle into the glaze; if you rush, the white will sink or smear. Allow the cake to rest so the piped decoration sets before slicing.

Notes

• Choose your cocoa: Opt for Dutch processed cocoa powder for deeper color and a smoother flavor. If you only have natural cocoa, expect a slightly brighter, more acidic note; it still works well with the coffee to intensify the chocolate.
• Stabilize the filling: When mixing the marshmallow fluff into the whipped butter, keep the mixer on medium and scrape down the bowl regularly so the filling stays airy and lump free, which helps it pipe and settle neatly in the tunnel.
• Control the glaze temperature: Make sure the glaze is warm enough to flow but not so hot that it melts the plugged top; if it seems too thin, let it cool briefly until it coats the back of a spoon and glides off slowly.
• Test pipe first: Practice the white squiggles on parchment to perfect pressure and spacing. This reduces mistakes on the cake and helps you avoid over piping, which can look cluttered.
• Use a serrated knife for slicing: A gentle sawing motion delivers clean slices that reveal the marshmallow center without dragging the glaze, preserving the cake's presentation for serving.
• Store wisely: Keep any leftovers at room temperature, lightly covered, for up to four days; refrigeration can dry the crumb, but a shallow container helps preserve the marshmallow center.

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Meet Rachel Martinez

I’m all about making the ordinary extraordinary. Give me basic pantry staples pasta, canned tomatoes, dried beans and I’ll show you how to create restaurant-worthy meals without the restaurant prices. I believe everyone deserves to eat well, regardless of budget or skill level. I’m usually the voice asking, “Can we substitute this?” because I know not everyone has specialty stores nearby. Practical, flavorful cooking is my love language.