Toasted Marshmallow and Pretzel Milk Cake

Ingredients

• 2 cups flour, sifted
• 1 cup sugar
• 1 cup unsalted butter, softened
• 3 large eggs, room temperature
• 1 cup whole milk
• 1 cup crushed pretzels
• 2 tsp baking powder
• 1 tsp vanilla extract
• 1 tsp salt

• 2 cups mini marshmallows
• 1 cup heavy cream

Method

1. 01
   Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. 02
   In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. 03
   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. 04
   In a separate bowl, whisk together the sifted flour, baking powder, and salt.
5. 05
   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. 06
   Fold in the crushed pretzels gently, being careful not to overmix.
7. 07
   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. 08
   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. 09
   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!