Cake is my super-duper, very favorite of all time food and one of my favorite things to bake. I don't make it as often as I'd like, but my go-to recipe is a devil's food cake from the now out-of-print Kathleen's Bake Shop Cookbook. It's a foolproof, from-scratch recipe, and it delivers a perfectly moist and light-as-air cake every single time. I usually switch up the frostings whenever I make it — I love a true, silky vanilla buttercream, but those always seem like a lot of effort. So when I came across this The Kitchn article, which says that marshmallow fluff makes the easiest buttercream frosting, I obviously had to try it. A lot of silky buttercream recipes call for sugar syrup (which requires a candy thermometer) or corn syrup, so when I read the fluff ingredients and saw corn syrup is a main one, this recipe started to make a lot of sense.
It uses a one to one to one ratio — one small (7.9 oz.) jar of fluff, one cup of powdered sugar, one cup of butter, and one teaspoon vanilla extract. It took about five minutes total to make. That's it! And the result was incredibly silky vanilla frosting. Just perfectly creamy and spreadable, not like those sugary frostings that feel gritty and develop a crust after sitting for a while.
Yes, it's quite sweet, so if you like a frosting that tastes more like butter than sugar, this may not be for you. But I was surprised at how perfectly not-too-sweet it tasted when paired with the cake itself. As you can see from the photos, I ended up making a naked cake. That's because it was ~definitely~ not enough frosting to cover three eight-inch layers. But the naked cake ended up super pretty and a perfect ratio anyway! Next time I'd just double the ingredients.
Super easy but seems like it took a lot of effort? That's my favorite kind of recipe. I will absolutely will be baking this exact combination again. —Maitland Quitmeyer
Get the recipe here.