Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups mini marshmallows
- 1/2 cup butter, melted
- 1/2 cup light corn syrup
- 1 teaspoon vanilla extract
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Spatula
- Large bowl
- Small bowl
- Saucepan
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
5. Slowly add the flour mixture to the butter mixture, alternating with the buttermilk, until all ingredients are combined.
6. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely before filling.
8. To make the marshmallow filling, melt the butter in a saucepan over low heat. Add the corn syrup and vanilla extract and stir until combined.
9. Add the marshmallows and stir until melted and smooth.
10. Pour the marshmallow filling into the center of the cooled cake and spread evenly. Allow the filling to cool and set before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information: N/A
Substitutions for Ingredients
- All-purpose flour can be substituted with whole wheat flour.
- Butter can be substituted with vegan margarine.
- Granulated sugar can be substituted with coconut sugar.
- Buttermilk can be substituted with almond milk.
- Light corn syrup can be substituted with honey.
Variations:
- The cake can be decorated with edible decorations such as candy eyes, gummy worms, and chocolate chips.
- The cake can be filled with a variety of fillings such as cream cheese, lemon curd, or raspberry jam.
Tips and Tricks:
- Make sure to grease and flour the cake pan before adding the batter to prevent sticking.
- Be careful not to overmix the batter or it will become tough.
- Allow the cake to cool completely before adding the marshmallow filling.
Storage Instructions:
The cake can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The cake can be reheated in the microwave for 30-60 seconds.
Presentation Ideas:
The cake can be decorated with edible decorations such as candy eyes, gummy worms, and chocolate chips.
Garnishes:
The cake can be garnished with whipped cream, fresh fruit, or chocolate shavings.
Pairings:
The cake pairs well with a glass of cold milk or a cup of hot cocoa.
Suggested Side Dishes:
The cake can be served with a side of ice cream or a scoop of frozen yogurt.
Troubleshooting Advice:
- If the cake is too dry, try adding more buttermilk to the batter.
- If the cake is too wet, try adding more flour to the batter.
Food Safety Advice:
- Make sure to use clean utensils and bowls when preparing the cake.
- Make sure to store the cake in an airtight container to prevent contamination.
Food History:
Caterpillar cakes have been around since the 1950s and are a popular dessert for children's birthday parties.
Flavor Profiles:
The cake has a sweet and buttery flavor with a hint of vanilla and the marshmallow filling adds a sweet and creamy flavor.
Serving Suggestions:
The cake can be served as a dessert or as a snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Sweet, Creamy, Fluffy, Marshmallowy