• Preheat the oven to 350 degrees and prepare cake pans with parchment paper and a little butter.
• In a bowl, sift together dry ingredients. In a separate bowl, combine all the wet ingredients. On low speed (with a stand or handheld mixer) slowly add the wet ingredients to the dry ingredients. Once combined, scrape down the mixing bowl to make sure everything was incorporated well.
• Divide your batter evenly between your two cake pans. Bake at 350 degrees for 35 – 40 minutes until a toothpick comes out clean. Let cakes cool completely before assembling.

Marshmallow buttercream instructions

• In the bowl of a stand mixer (or handheld) with the paddle attachment, cream butter on medium speed until it’s a light yellow color. Slowly begin to add your powdered sugar.
• Next, add your marshmallow fluff and mix until well combined. Your buttercream should be a smooth spreadable consistency.
• Set aside about ½ cup of buttercream and add 2 tablespoons cocoa powder for the top of your cake.

Assembling the cocoa mug c ake

• Make sure your cake layers are leveled so you have four even layers. Next, stack and fill your cake layers with your Marshmallow Buttercream, adding about ½ cup to each layer and spreading evenly.
• Finally, frost your entire cake with a thin layer of buttercream for a crumb coat and stick in the fridge.