Vanilla Layer Cake with Chocolate Buttercream Frosting

A great friend deserves an even greater cake, and this one delivers on all levels. It’s not much more time consuming than the box kind, but the end result is definitely worth the effort. The cake bakes up moist and buttery, and the icing is inspired—you make it using marshmallow fluff instead of sugar, which gives a light, mousselike consistency. (Pop Rocks on top bring the fun.) Oh, and it’s chocolate. Let the candle licking begin!

SERVES: 12 to 15

INGREDIENTS:

FOR THE VANILLA LAYER CAKE:

• 2 sticks unsalted butter, plus more for buttering the cake pans
• 4 cups all-purpose flour, plus more for dusting the cake pans
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1½ teaspoons salt
• 2 cups sugar
• 2 tablespoons pure vanilla extract
• 4 large eggs, at room temperature
• 2 cups buttermilk, at room temperature

INSTRUCTIONS:

1. Preheat the oven to 350°F. Butter and flour two 9-inch cake pans.
2. In a large bowl, sift together the flour, baking powder, baking soda, and salt.
3. Using a stand mixer or a hand mixer, in another large bowl beat the 2 sticks butter and the sugar until light and fluffy. Beat in the vanilla. Add the eggs, one at a time, beating well between additions. Beat in the buttermilk.
4. Add the flour mixture in 4 batches, beating between additions until it is just combined, being careful not to overmix.
5. Divide the batter between 2 cake pans. Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. Run a knife gently between each cake and the edge of the pan. Lightly shake the pan up and down to loosen the cake, then slowly tip the pan over until the cake starts to come out. Support the cake with your other hand and forearm as you take it out of the pan, then tip the cake back so it stays right side up. Put the cake on an elevated wire rack (so it can air on all sides and not get too moist on the bottom).

FOR CHOCOLATE BUTTERCREAM FROSTING:

INGREDIENTS:

• 2 sticks unsalted butter, at room temperature
• Two 7.5-ounce jars marshmallow cream
• ¾ cup cocoa powder
• ⅔ cup semisweet chocolate chips, melted and cooled (for directions on how to melt chocolate, see page 233)
• 1 tablespoon pure vanilla extract
• 1 package strawberry-flavored Pop Rocks (optional)

INSTRUCTIONS:

1. Using a stand mixer or hand mixer, in a large bowl, beat the butter until fluffy.
2. Beat in the marshmallow cream until smooth.
3. Add the cocoa powder, melted chocolate, and vanilla and beat until incorporated.
4. The frosting should be smooth and spreadable; if the mixture is too thick, mix in 1 tablespoon water.

TO ASSEMBLE:

1. When the cake layers are completely cool, place one layer on a cake stand or plate.
2. Spread frosting on top.
3. Place the second cake layer on the frosting and finish frosting the cake sides and top.
4. Immediately before serving, sprinkle the top with a few Pop Rocks here and there, if desired.

TIP:

• Using an offset spatula (a spatula with a blade that bends upward) helps transfer cakes neatly from the pan to a cake stand.
• You can also run the spatula under hot water and use it to smooth out the frosting.