Snack Cake

A buttermilk snack cake that hides marshmallows and chocolate chips inside the batter and finishes with a crunchy brown sugar-walnut topping. The marshmallows melt during baking and leave behind gooey, stretchy pockets throughout the crumb. The chocolate chips hold their shape just enough to give you a melty hit of semi-sweet in every other bite.

The cake itself is a straightforward creamed butter-and-sugar base, but buttermilk is what keeps it tender and moist. Alternating the wet and dry ingredients while mixing ensures a smooth batter that rises evenly.

That crumble topping of chopped walnuts, brown sugar, and melted butter goes on before baking and turns golden and crunchy in the oven. It’s the contrast between the soft, gooey interior and the crispy top that makes this disappear fast.

Kitchen Tips

• Fold the marshmallows and chips in gently at the end. Over-stirring melts the marshmallows before baking and creates sticky clumps.
• Test with a toothpick at 30 minutes. If it comes out with wet batter (not just melted marshmallow), give it a few more minutes.
• Use mini marshmallows, not large ones. Large marshmallows create big empty pockets when they melt.
• Let the cake cool in the pan. It’s soft and sticky when warm and slices much cleaner at room temperature.

Variations

• Swap chocolate chips for peanut butter chips and add chopped peanuts to the topping.
• Use pecans instead of walnuts for a sweeter, butterier nut crunch.
• Drizzle melted chocolate over the cooled cake for a more dressed-up dessert presentation.