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Devil’s Food Zingers Cake Recipe

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4.2 from 39 reviews

  • Author: Ezabella
  • Total Time: 3 hours 30 minutes
  • Yield: 18 servings

Description

This Devil’s Food Zingers Cake is a rich, moist chocolate cake filled with a fluffy whipped marshmallow cream and topped with a smooth, luscious chocolate buttercream. Inspired by the classic Zingers snack cake, this homemade version delivers indulgent layers of decadent devil’s food cake, a pillowy marshmallow filling, and silky chocolate frosting for a perfect dessert to impress your guests or savor on any occasion.

Ingredients

Devil’s Food Chocolate Cake

  • 1 box (15.25 oz) devil’s food cake mix
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 3 large eggs
  • 2 teaspoons pure vanilla extract

Whipped Marshmallow Cream Filling

  • 1 cup heavy whipping cream
  • ½ cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • 1 jar (7 oz) marshmallow fluff

Chocolate Buttercream

  • 1 cup (2 sticks) butter, softened
  • 4 cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • ½ cup heavy whipping cream (plus more as needed)
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch cake pan with nonstick cooking spray or line it with parchment paper for easy removal.
  2. Mix Cake Batter: In a large bowl, combine the devil’s food cake mix, whole milk, vegetable oil, eggs, and vanilla extract. Use an electric hand mixer to beat the ingredients at medium speed for 2 minutes until the batter is smooth and glossy, remembering to scrape down the bowl as needed.
  3. Bake the Cake: Pour the batter evenly into your prepared pan and smooth the top with a spatula. Bake for 22-30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  4. Cool and Prepare Holes: Remove the cake from the oven and allow it to cool for 20 minutes. Then, using the handle of a wooden spoon, poke holes about 1 inch apart evenly across the cake surface.
  5. Cool Completely: Let the cake cool fully before adding the filling to ensure it sets well.
  6. Make Whipped Marshmallow Filling: In a large bowl, combine heavy whipping cream, powdered sugar, vanilla extract, and salt. Beat with a mixer at medium-high speed until stiff soft peaks form. Gently fold in the marshmallow fluff until smooth and fluffy.
  7. Fill the Cake: Spoon or pipe the marshmallow filling into the holes and spread it evenly over the cake’s top using an offset spatula. Using a piping bag with a snipped corner can help fill holes completely.
  8. Chill the Cake: Cover the cake pan with a lid or plastic wrap and refrigerate for at least 1 hour, allowing the filling to settle and firm up.
  9. Prepare Chocolate Buttercream: Beat softened butter in a large bowl or stand mixer on medium speed for 2-3 minutes until creamy and whipped. Add powdered sugar and cocoa powder and mix on low speed to incorporate.
  10. Add Remaining Ingredients: Pour in heavy cream, vanilla extract, and salt. Beat on medium speed for 2-3 minutes until smooth and fluffy. Adjust consistency by adding more cream if necessary.
  11. Frost the Cake: Spread the chocolate buttercream evenly over the chilled cake on top of the marshmallow layer using an offset spatula with light pressure.
  12. Create Decorative Texture: Use a fork or the tip of an offset spatula to gently drag lengthwise lines through the frosting, mimicking the ridged chocolate topping of a classic Devil’s Food Zinger.
  13. Final Chill: Cover the cake and refrigerate for at least 1 hour or up to 8 hours to set the frosting well before serving.
  14. Serve: Slice the cake straight from the refrigerator and let each piece sit at room temperature for 5 to 10 minutes before serving for the best soft texture. Enjoy!

Notes

  • For best results, ensure the cake is completely cooled before adding the marshmallow filling to avoid melting.
  • If the chocolate buttercream is too thick, add heavy cream 1 tablespoon at a time until you reach the desired spreadable consistency.
  • Using a piping bag to fill the holes allows for better control and ensures even filling.
  • Letting the cake slices sit at room temperature before serving enhances the cake’s softness and flavor.
  • You can substitute whole milk with buttermilk for a slightly tangier and richer cake flavor.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenloving.com/devils-food-zingers-cake-recipe/