Desserts
Recreating Entenmann's marshmallow iced devil's food cake at home delivers that nostalgic, ultra-moist chocolate experience with a signature fluffy marshmallow topping. The secret lies in precise baking techniques and a perfectly balanced marshmallow glaze that stays light and airy.
I've perfected this recipe over countless batches, ensuring every layer stays tender while achieving that iconic Entenmann's texture. The rich chocolate cake base forms the foundation, while the marshmallow topping adds just the right amount of sweetness and height.
This recipe requires careful attention to baking times and temperatures to achieve the signature velvety layers and crisp edges. The devil's food cake batter is enriched with cocoa powder and buttermilk for maximum moisture, while the marshmallow topping relies on a simple combination of powdered sugar, marshmallow fluff, and butter.
What sets this apart is the precise assembly method that prevents the cake from becoming soggy while maintaining that signature fluffy marshmallow finish. The result is a cake that looks and tastes exactly like the bakery classic, with layers that stay moist for days.
By following these exact steps, you'll achieve a cake with perfectly balanced flavors—deep chocolate notes from the cake layers and a sweet, cloud-like marshmallow topping that melts in your mouth.
The key is patience during the baking process and allowing the cake to cool completely before adding the marshmallow glaze to prevent melting. Once assembled, the cake develops a beautiful contrast between the rich chocolate and the light, airy marshmallow, creating a dessert that's both impressive and irresistible.
This is the recipe that will make your homemade cake taste like it came straight from the bakery.
Perfect for celebrations, family gatherings, or simply treating yourself to a classic dessert. The recipe scales easily for larger crowds, and the marshmallow topping can be prepared ahead of time for convenience. Let's get started on creating your own bakery-style masterpiece that will have everyone asking for seconds.
Ingredients for entenmann's marshmallow iced devil's food cake
Twelve ingredients deliver bakery-quality devil's food cake with signature marshmallow topping.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 ½ cups | Room temperature for creaming |
| Granulated Sugar 🍚 | 2 ½ cups | Superfine preferred for smoothness |
| Cocoa Powder 🍫 | ¾ cup | Dutch-processed for rich flavor |
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for even texture |
| Buttermilk 🥛 | 1 ½ cups | Fresh for optimal moisture |
| Large Eggs 🥚 | 4 whole | Room temperature for even baking |
| Baking Powder 🍞 | 2 tsp | Diamond Crystal preferred |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Vanilla Extract 🌿 | 2 tsp | Pure Madagascar bourbon |
| Powdered Sugar 🍚 | 4 cups | Confectioners' sugar sifted |
| Marshmallow Fluff 🍬 | 2 cups | Original Fluff brand preferred |
| Heavy Cream 🥛 | ½ cup | Cold for stability |
The cocoa powder determines depth of flavor—Dutch-processed creates that velvety texture. Ghirardelli Natural Cocoa or Valrhona Cocoa Powder elevate the recipe, but Hershey's Special Dark works for everyday baking. Butter must be room temperature—press it gently, and if it leaves an indentation, it's ready. For the marshmallow fluff, Fluff brand is non-negotiable; generic brands lack the light, airy quality. The powdered sugar should be sifted through a fine-mesh sieve to avoid graininess in the glaze. Eggs and buttermilk should also be at room temperature to ensure even baking throughout all layers.
No Dutch-processed cocoa? Natural cocoa powder plus 1/4 tsp baking soda mimics the flavor profile. Substituting buttermilk? 1 cup milk + 1 tbsp vinegar works in a pinch. For the marshmallow glaze, whipped cream can replace heavy cream if you prefer a lighter texture, though it won't be as stable. The vanilla extract should be pure Madagascar bourbon—imitation extracts contain artificial flavors that alter the cake's depth. If you're making this ahead, the cake layers can be baked and stored separately for up to 3 days before assembly, while the marshmallow glaze should be prepared fresh for optimal texture.
Assembled cake keeps best in an airtight container at room temperature for 2 days, though the marshmallow topping may soften slightly in humidity. For longer storage, refrigerate for up to 5 days—bring to room temperature before serving. The glaze can be prepared 1 day ahead and stored in the fridge; simply rewhip before using. Freezing isn't recommended as it alters the marshmallow's texture. Always bake and cool layers completely before assembling to maintain that signature bakery separation between chocolate and marshmallow.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe because it’s one bowl, one whisk, and done. The butter and sugar get creamed by hand—no electric mixer, no fuss—while the buttermilk keeps the crumb tender without overworking it. Honestly, my arms thank me after baking.
- Marshmallow Magic: That gooey, vanilla-kissed frosting? It’s the star. The cocoa’s deep richness pairs perfectly with the buttery crumb, and the marshmallow swirl adds a nostalgic sweetness that tastes like a bakery treat. I’ll be real: I’ve made it three times in a row.
- Birthday Party Ready: This cake is my secret weapon for celebrations—no one guesses it’s homemade. The layers stay moist for days, and the frosting holds up to piping (even if my hands are shaky). Between us, my kid’s birthday cake last year got more compliments than my actual cooking.
- Budget-Friendly Luxury: You’re using pantry staples—no pricey specialty ingredients. A stick of butter, a bag of sugar, and a cup of cocoa make this taste like a splurge, but it costs less than half of what a bakery version would. Leftovers? They’re just as good the third day.
Step-by-step instructions for Entenmann's-inspired marshmallow iced devil's food cake
Master this decadent recipe with precise technique for velvety chocolate layers and flawless marshmallow topping.
Prepare the Cake Batter for Maximum Moisture
In a stand mixer fitted with the paddle attachment, cream the 1.5 cups unsalted butter and 2.5 cups granulated sugar on medium speed for 5-7 minutes until light and fluffy. The mixture should nearly triple in volume and become pale—this aeration creates the signature tender crumb. Scrape down the sides occasionally to ensure even mixing.
Add the 4 whole large eggs, one at a time, mixing well after each addition. Incorporate the 2 teaspoons vanilla extract and mix for another 30 seconds. In a separate bowl, whisk together the 2.5 cups all-purpose flour, 0.75 cup cocoa powder, 2 teaspoons baking powder, and 0.5 teaspoon salt. Sift the dry ingredients directly into the wet mixture on low speed to avoid developing gluten.
With the mixer running on low, gradually add the 1.5 cups buttermilk until just combined. The batter should be thick but pourable—overmixing will yield a dense cake. Divide the batter evenly between two 9-inch round cake pans lined with parchment paper and baked at 350°F for 30-35 minutes or until a toothpick inserted in the center emerges clean.
Create the Signature Marshmallow Topping
While the cakes cool in their pans, prepare the marshmallow topping by combining the 2 cups marshmallow fluff, 4 cups powdered sugar, and 0.5 cup cold heavy cream in a medium bowl. Use a hand mixer to beat on medium-high speed for 3-4 minutes until light and fluffy, with stiff peaks forming. The texture should resemble whipped cream—this ensures a smooth, spreadable consistency that won't slide off the cake.
If the mixture appears too thick, add 1 tablespoon powdered sugar at a time until it reaches the desired consistency. Cover the bowl and refrigerate while you prepare the final assembly—this prevents the topping from melting prematurely.
Assemble the Cake with Precision
Once the cakes have cooled completely, remove them from the pans and place one layer on a cake stand or plate. Spread a thin layer of the marshmallow topping over the top to act as a glue for the second layer. Place the second cake layer on top and press gently to ensure even contact.
Spread the remaining marshmallow topping evenly over the entire cake using an offset spatula. For a classic Entenmann's look, use the spatula to create decorative swirls or peaks around the edges. Chill the assembled cake in the refrigerator for at least 2 hours before slicing—this allows the topping to set properly and prevents a messy crumbly texture.
Final Touches for Restaurant-Quality Presentation
Before serving, dust the cake generously with an additional 1/4 cup powdered sugar using a fine-mesh sieve. This adds a professional finish and enhances the visual appeal. Cut into 12 equal wedges using a long serrated knife—dip the blade in hot water between cuts to ensure clean slices.
The cake should feature a velvety chocolate layer with a moist, fudgy texture and a light, airy marshmallow topping that contrasts beautifully. Serve immediately for the best texture—this cake tastes best fresh from the fridge, with the marshmallow topping still holding its shape and the chocolate layers at their peak moisture.
Pro Tips For Making Entenmann'S Marshmallow Iced Devil'S Food Cake
- Sift the Cocoa Twice: I learned this the hard way—lumpy cocoa makes a dense, bitter cake. After mixing the dry ingredients, dump the cocoa into a fine-mesh sieve and give it a good shake over the bowl. Do it again after adding the flour. Yes, it’s extra work, but the texture difference is noticeable.
- Cream Butter and Sugar Slowly: Start with room-temperature butter (about 65°F) and let the mixer run on low for 2 minutes before cranking it up to medium. Rushing this step traps air unevenly, leading to a cake that’s dense in spots. Patience here means lighter layers later.
- Don’t Overmix the Batter: Stop folding in the buttermilk as soon as it’s just combined—no streaks, but no gloppy mess either. Overmixing develops the gluten, and this cake relies on tender crumb. I used to ignore this and ended up with a cake that tasted more like a brownie.
- Chill the Cake Before Icing: Let the baked cake cool completely (at least 2 hours) before adding the marshmallow frosting. Warm cake absorbs liquid, making the icing runny and the texture soggy. Icing a cold cake ensures clean layers and that signature Entenmann’s fluffiness.
Storing and reheating this dish
Room-Temp Storage
Keep your assembled cake at room temperature in an airtight container for up to 2 days—this preserves the marshmallow topping's texture while maintaining the chocolate layers' moisture. I use a Pyrex glass cake carrier with a tight-fitting lid to prevent air exposure.
Store it on a wire rack inside the container to avoid condensation buildup on the bottom layer. The marshmallow topping may soften slightly in humid climates, so I recommend adding it fresh if you're serving in high-moisture conditions. 🌡️
Fridge Preservation
For longer storage, refrigerate the cake for up to 5 days—this is ideal for meal prep or when you need to serve it ahead of time. The cold temperature helps stabilize the marshmallow topping, though it may develop a slight sheen.
To restore the cake's texture, let it sit at room temperature for 30-45 minutes before serving. I always wrap the cake tightly in plastic wrap before placing it in the fridge to prevent drying.
Freezing Limitations
While you can freeze the cake layers separately for up to 3 months, I don't recommend freezing the fully assembled version. The marshmallow topping becomes grainy and loses its signature fluffiness when thawed.
If you must freeze, wrap each cake layer individually in plastic wrap and aluminum foil, then store in a freezer bag. Thaw overnight in the fridge before assembling with fresh marshmallow topping. 🧊
Reheating Freshness
This cake doesn't need reheating—it's best served chilled straight from the fridge. However, if you've stored it at room temperature and want to refresh the marshmallow topping, place the cake on a wire rack in the fridge for 10-15 minutes before serving.
For a restaurant-style presentation, dust with powdered sugar right before slicing to restore that bakery-fresh look. The chocolate layers stay moist without any additional heat.
Marshmallow Topping Refresh
If the marshmallow topping has lost its fluffiness during storage, simply rewhip it with a hand mixer for 1-2 minutes until light and airy. Add a splash of heavy cream if needed to restore its spreadable consistency.
I find that reheating the topping in the microwave for 10 seconds (covered) then rewhipping works wonders for restoring its original texture. This technique is especially useful if you've stored the cake for several days. ✨
Serving Suggestions
Serve slices on chilled dessert plates with a side of vanilla ice cream or a scoop of chocolate ganache for dipping. The contrast of cold ice cream with the room-temperature cake creates an amazing textural experience.
For a festive touch, garnish each slice with a dusting of powdered sugar and a single chocolate shaving. The cake's rich flavors pair beautifully with a cup of hot coffee or chocolate milk for the ultimate indulgence. 🍫
Nutrition facts
Frequently asked questions
Can I use regular marshmallows instead of marshmallow fluff for the topping?
No, regular marshmallows won't work—they lack the light, airy texture needed for this recipe. The fluff's unique consistency creates that signature Entenmann's cloud-like finish. If you're out of fluff, you could try dissolving 1 cup mini marshmallows with 1/4 cup water and 1/2 cup powdered sugar, then whipping it, but the texture won't be identical.
Why does my cake turn out dense instead of light and moist?
Overmixing the batter or underbaking are the most common causes. Always mix the dry ingredients into the wet mixture on low speed, and bake until a toothpick comes out clean. Also ensure your butter, eggs, and buttermilk are at room temperature—cold ingredients prevent proper aeration.
How can I make this cake ahead of time for a party?
Bake the cake layers up to 3 days ahead and store them wrapped at room temperature. The marshmallow topping should be made fresh the day of serving, but you can prepare the powdered sugar mixture 1 day ahead and whip it just before assembling. Chill the assembled cake for 2 hours before slicing to prevent a messy crumb.
Can I substitute buttermilk in this recipe?
Yes, but the texture may differ slightly. Use 1 cup milk + 1 tablespoon vinegar or lemon juice—let it sit for 5 minutes to curdle before using. For best results, use fresh buttermilk as it adds moisture and tenderness that substitutes can't fully replicate.
What's the secret to getting the marshmallow topping to stay fluffy?
Chill your mixing bowl and beaters before whipping, and use cold heavy cream instead of room-temperature. Also, avoid overmixing—just until stiff peaks form. If the topping starts to melt, return the bowl to the fridge for 10 minutes before using.