Ingredients - Cake

1 cup (120 g) all purpose flour
1 teaspoon (5 ml) baking powder
1 pinch of salt
2 eggs
1 cup (200 g) sugar
1 tablespoon (15 g) butter
½ cup (120 ml) hot milk
1 teaspoon (5 ml) vanilla extract

Ingredients - Marshmallow Frosting

½ cup (95 g) shortening
1 cup (100 g) powder sugar
¾ cup (180 ml) melted marshmallow
2 tablespoon (30 ml) milk
1 teaspoon (5 ml) vanilla extract


Preheat oven to 350°F/176°C.

Lightly grease two 9-inch (23 cm) round cake pans and line the bottoms with parchment paper (very important!).

In a medium bowl, whisk together flour, baking powder and salt.

In a large bowl, or the bowl of a stand mixer, beat eggs and sugar together at medium-high speed until the mixture has at least tripled in volume, about 5 minutes. Whisk in flour mixture by hand or with the mixer at low speed.

In the meantime, combine butter and milk in a small saucepan and bring to a simmer, stirring to melt the butter. Remove from heat and add in vanilla extract. Allow to cool slightly, 2-3 minutes. With the mixer on low speed, gradually incorporate the hot milk mixture into the cake batter until batter is uniform.

Divide evenly into prepared pans.

Bake for about 22-24 minutes, or until the cake springs back when lightly pressed and a toothpick inserted into the center of the cake comes out clean. Allow cakes to cool for about 5 minutes in the pans, then run a knife around the edges and turn them out onto wire racks to cool completely.

Fill and frost cakes as desired.