Toasted Marshmallow and Pretzel Milk Cake

Ingredients

Instructions

1. 1 Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. 2 In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. 3 Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. 4 In a separate bowl, whisk together the sifted flour, baking powder, and salt.
5. 5 Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined.
6. 6 Fold in the crushed pretzels gently, being careful not to overmix.
7. 7 Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. 8 While the cake is baking, prepare the toasted marshmallow topping. In a small saucepan over low heat, combine the mini marshmallows and heavy cream, stirring until smooth and melted.
9. 9 Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack.
10. 10 Spread the toasted marshmallow mixture over the top of the cooled cake. Use a blowtorch to toast the marshmallow topping until golden brown, or place it under a broiler for a few seconds, watching carefully to prevent burning.
11. 11 Let the cake cool completely before serving. Enjoy your creation!