Erupting Volcano Cake

This chocolate volcano cake with erupting orange marshmallow fluff and candy lava is perfect for birthdays and will delight kids and adults alike!

• Preparation Time: 50 mins
• Cooking Time: 48 mins
• Total Time: 1 hr 38 mins
• Calories: 620 Calories

Ingredients

• 1 cup butter, softened
• 1 cup white sugar
• 3 eggs
• 4 cups confectioners' sugar
• 1 drop red food coloring
• 1 drop yellow food coloring
• red food coloring
• dry ice
• 1 tall glass or mason jar
• 0.5 cup butter, melted
• 0.5 teaspoon vanilla extract
• 0.25 cup warm water
• 1.3333333730698 cups water
• 1.25 cups unsweetened cocoa powder
• 0.5 cup water, divided
• 0.5 cup light corn syrup
• 0.66666668653488 cup heavy whipping cream
• 1 drop cinnamon flavoring
• 0.25 (13 ounce) jar marshmallow cream (such as Marshmallow Fluff®)
• 1 (15.25 ounce) package dark chocolate cake mix (such as Betty Crocker® Super Mo
• 1 (15.25 ounce) package dark chocolate cake mix (such as Betty Crocker® Super Mo

Recipe Instructions

Step 1

Line a baking sheet with aluminum foil.

Step 2

Combine 1 cup softened butter and vanilla extract together in another large bowl; beat with an electric mixer on low speed until creamy. Gradually beat in sifted sugar mixture until well-blended. Add heavy cream; beat until frosting is well-blended and spreading consistency.

Step 3

Place base cake layer on a large serving platter. Spread a thin layer of frosting on top. Position top cake layer over the base so that holes are aligned. Trim hole at the center of the cakes with a knife so that it is large enough to fit a tall glass or mason jar. Cut off the top with a serrated knife to create a volcano "rim".

Step 4

Spread frosting all over stacked cake. Arrange cake trimmings as "lava rocks" around the base. Refrigerate until frosting sets.

Step 5

Pour streams of red syrup carefully onto the lined baking sheet to create candy "lava". Cool until set, about 5 minutes. Peel off the baking sheet and place around the sides and top of the frosted cake.

Step 6

Place glass or mason jar inside the frosted cake. Add a small amount of dry ice, marshmallow lava, and remaining 1/4 cup water. Dry ice will create a "smoke" effect and cause marshmallow lava to bubble over cake rim.

Step 7

Preheat oven to 350 degrees F (175 degrees C). Grease one angel food cake pan for the base cake layer and one fluted tube pan (such as Bundt) for the top cake layer.

Step 8

For the base cake layer: Combine 1 chocolate cake mix, 1 1/3 cup water, 3 eggs, and 1/2 cup melted butter in a large bowl; beat with an electric mixer on low speed, about 30 seconds. Increase speed to medium and continue to beat, scraping bowl occasionally, until batter is smooth, about 2 minutes. Pour into prepared angel food cake pan.

Step 9

For the top cake layer: Combine cake mix, 1 1/3 cup water, 3 eggs, and 1/2 cup melted butter in a large bowl; beat with an electric mixer on low speed, about 30 seconds. Increase speed to medium and continue to beat, scraping bowl occasionally, until batter is smooth, about 2 minutes. Pour into prepared fluted tube pan.

Step 10

Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, about 40 to 45 minutes. Cool in pans briefly, then invert onto wire racks and let cool, about 30 minutes

Step 11

Meanwhile, make the frosting: Sift confectioners' sugar and cocoa powder together in a large bowl.

Step 12

To make the candy lava: Combine white sugar, light corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil; cook until syrup reaches 310 degrees F (155 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in 2 drops red food coloring and cinnamon flavoring.

Step 13

To make the marshmallow cream lava: Place marshmallow cream, 1/4 cup water, 1 drop red food coloring, and yellow food coloring in a small saucepan over low heat; cook and stir until smooth and even in color, 3 to 5 minutes.