Ingredients
- 7 tablespoons unsalted butter, melted
- 1/3 cup buttermilk
- 3 tablespoons neutral oil (grapeseed or vegetable)
- 2 1/2 tsp vanilla extract
- 3 eggs
- 2 cups cake flour (or, 1 cup 3/4 cup flour + 1/4 cup cornstarch)
- 3/4 cup + 3 tablespoons sugar
- 2 tablespoons packed brown sugar
- 1 tsp baking powder
- 1 tsp salt
Mix-ins
- 1/2 cup chocolate chips
- 1/2 cup crumbled graham crackers (no into complete crumbs – leave a few larger chunks)
- 1 cup dried marshmallows (like these or these)
- 1 tablespoon all-purpose flour
- 1/2 cup chocolate chips for chocolate drizzle, if desired
Instructions
- Heat the oven to 350°F. Line a 9x5in loaf pan with parchment paper.
- Whisk the melted butter, buttermilk, oil, vanilla extract, and eggs together in a large bowl.
- Whisk the cake flour, sugar, brown sugar, baking powder, and salt together in a separate large bowl.
- Pour the wet ingredients into the dry ones and stir to combine. If the batter looks lumpy, use a whisk to break up all the lumps.
- In a separate bowl, toss the chocolate chips, graham cracker crumbs, and marshmallows with the flour.
- Fold the the mix-ins into the batter. Pour the bater into the loaf pan. You can sprinkle leftover mix-in ingredients on top of the batter if desired.
- Bake until the cake rises and puffs, about 70 minutes. At 60 minutes, tap the top of the cake with your fingertips: The cake should bounce back and the center should no longer be jiggly. If it doesn’t pass this test, leave the cake in the oven for an additional 5 to 10 minutes.
- Let the cake cool in the pan for 45 minutes, then use the parchment paper to pull it out. Turn the cake right side up and let it cool completely.
- If desired, melt 1/2 cup of chocolate chips in the microwave in 30 second intervals until fully melted and smooth. Drizzle or spread on top of the cake and sprinkle with any leftover marshmallows.
- The cake will keep in the refrigerator, wrapped, for up to 1 week. Let the refrigerated cake sit at room temperature for 1 hour before serving.