INGREDIENTS:

CAKE:

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 ¾ cups sugar
• 4 eggs, at room temperature
• 2 tablespoons vanilla extract
• 3½ cups cake flour
• ¼ teaspoon ground allspice
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• ½ cup Greek yogurt

MARSHMALLOW FILLING:

• ½ cup (1 stick) unsalted butter
• ¼ cup cream cheese
• ¾ cup marshmallow cream
• 1 tablespoon vanilla extract
• 2 cups confectioners’ sugar
• 2 tablespoons heavy cream

WHITE FROSTING:

• 24 ounces white vanilla candy melts
• 4 tablespoons shortening

INSTRUCTIONS:

1. Preheat the oven to 350°F and grease a 10-by-15-inch baking pan well with butter.
2. In a large bowl, cream the butter and sugar together. Add the eggs and vanilla, then mix well.
3. In a medium bowl, combine the cake flour, allspice, baking powder, and salt. Add half of the flour mixture to the wet ingredients and stir. Add the milk and the remaining flour mixture and stir to combine. Finally, add the Greek yogurt and mix well.
4. Pour the batter into the prepared baking pan. Bake for 30 to 40 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire rack and allow the cake to completely cool, then refrigerate for at least 30 minutes.

TO MAKE THE MARSHMALLOW FILLING:

5. Combine the butter, cream cheese, and marshmallow cream in the bowl of a stand mixer fitted with the whisk attachment. Add the vanilla and beat until smooth. Add the confectioners’ sugar and heavy cream and mix until well combined. Refrigerate for at least 30 minutes.

TO ASSEMBLE THE CAKE:

6. Remove the cake from the refrigerator and cut it into an even number of equal-sized rectangles.

7. Place the marshmallow filling into a piping bag fitted with a large round tip. Carefully layer half of the cakes with the marshmallow filling, then top with a plain cake. Refrigerate again for at least 2 hours.
8. Make the white frosting when the cakes have finished chilling. Combine the candy melts and shortening in a large bowl and heat in a microwave to melt. Do this in 30-second intervals and mix in between each heating. Repeat until smooth.
9. Place a wire rack on top of a baking sheet and spray with nonstick spray. Once the white frosting is melted, take the cakes and dip each of the four sides in the frosting so every side (except the top and bottom) is completely covered, then place the cake on the wire rack. Repeat until all cakes are covered.
10. Allow the sides of the cake to harden a bit. Once hardened (you might have to reheat the white frosting) dip the tops of the cakes. Allow the tops to harden as well, then serve.

Here are a few variations of the cake recipe:

1. Chocolate Marshmallow Cake:

• Add ½ cup of cocoa powder to the cake batter for a chocolatey twist.
• For the marshmallow filling, mix in ¼ cup of chocolate chips or chunks.
• Use chocolate candy melts for the white frosting, and you can drizzle some melted dark chocolate on top for extra flavor.

2. Lemon Blueberry Cake:

• Add the zest of 1 lemon to the cake batter for a refreshing citrus flavor.
• Instead of the marshmallow filling, use a blueberry compote or fresh blueberries mixed with a bit of lemon juice and sugar.
• Keep the white frosting as is, or you can add a touch of lemon extract for a lemony frosting.