Soft Chocolatey Cake Sandwiches (Printable)

Soft chocolatey cake sandwiches with a creamy vanilla filling, offering a rich and tender treat.

# What You Need:

→ Chocolate Cakes

01 - 2 cups all-purpose flour (250 g)
02 - ¾ cup unsweetened cocoa powder (75 g)
03 - 1½ teaspoons baking soda
04 - ½ teaspoon baking powder
05 - ½ teaspoon salt
06 - 1 cup granulated sugar (200 g)
07 - ½ cup unsalted butter, softened (110 g)
08 - ½ cup vegetable oil (120 ml)
09 - 2 large eggs
10 - 1 cup buttermilk (240 ml)
11 - 2 teaspoons vanilla extract

→ Cream Filling

12 - ¾ cup unsalted butter, softened (170 g)
13 - 2 cups powdered sugar, sifted (240 g)
14 - 1 jar marshmallow creme (about 7 oz / 200 g)
15 - 1 teaspoon vanilla extract
16 - Pinch of salt

# Steps:

01 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt until evenly mixed.
03 - In a large bowl, beat sugar, softened butter, and vegetable oil until light and fluffy. Incorporate eggs one at a time, beating thoroughly after each addition. Stir in vanilla extract.
04 - Alternately add the flour mixture and buttermilk to the creamed ingredients, beginning and ending with the flour mixture. Mix gently just until combined to avoid overworking the batter.
05 - Drop 2-tablespoon-sized mounds of batter onto prepared baking sheets, spacing each approximately 2 inches apart.
06 - Bake in preheated oven for 10 to 12 minutes, or until cakes spring back when lightly pressed. Allow to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
07 - Beat softened butter until smooth. Gradually add sifted powdered sugar, then blend in marshmallow creme, vanilla extract, and salt. Continue beating until mixture is light and fluffy.
08 - Spread or pipe filling onto the flat side of half the cakes. Sandwich with remaining cakes, flat side down.
09 - Refrigerate assembled sandwiches for at least 30 minutes to set the filling before serving for optimal texture.

# Expert Tips:

01 -
  • The cakes stay impossibly soft and tender, never dry or crumbly like store-bought versions.
  • Marshmallow creme in the filling gives it an ethereal fluffiness that regular buttercream can't match.
  • They're actually easier to make than they look, and the whole process feels like a little kitchen victory.
02 -
  • Don't skip the cooling step on the baking sheet—trying to move them too soon means broken cakes and regret.
  • Sifting your powdered sugar actually matters here; lumpy filling feels gritty and looks sloppy.
  • Room-temperature butter for the filling whips up properly; cold butter won't combine smoothly with the marshmallow creme.
03 -
  • Don't overmix the batter after adding the wet and dry ingredients together; a few lumps are your friend and keep cakes tender.
  • Parchment paper is non-negotiable here because these delicate cakes stick to bare sheets no matter how much you grease them.
Go Back