Cherry Mallow Cake
Treat yourself to a slice of nostalgia with this delightful Cherry Mallow Cake, a show-stopping dessert that combines sweet maraschino cherries and fluffy marshmallow frosting for the ultimate indulgence. This vibrant layer cake features a tender, pink-tinged crumb infused with cherry juice and studded with chopped maraschino cherries, making every bite a burst of fruity charm. Topped with a creamy whipped marshmallow frosting enriched with mini marshmallows, this cake is as whimsical as it is delicious. Perfect for birthdays, celebrations, or simply as a weekend treat, this easy-to-follow recipe is ready in just an hour and serves 12. Garnish with extra cherries for a stunning finish, and let this stunning Cherry Mallow Cake be the centerpiece of your next dessert table!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter
- 1 cups milk
- 2 teaspoons vanilla extract
- 3 large eggs
- 0.25 cups maraschino cherry juice
- 0.5 cups maraschino cherries (chopped)
- 2 cups mini marshmallows
- 1 cups heavy cream
- 0.5 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottom with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Add the unsalted butter, milk, and vanilla extract to the bowl. Use an electric hand mixer or stand mixer on low speed to combine the ingredients until smooth.
Add the eggs, one at a time, mixing after each addition. Gradually pour in the maraschino cherry juice and mix until the batter is uniform and a light pink color.
Gently fold in the chopped maraschino cherries with a spatula until evenly distributed.
Divide the batter evenly between the two cake pans. Smooth the tops with a spatula and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
In the meantime, prepare the marshmallow frosting by whipping the heavy cream in a large bowl until soft peaks form.
Add the powdered sugar and vanilla extract to the whipped cream and continue whisking until stiff peaks form.
Fold in the mini marshmallows gently until combined.
Once the cakes are fully cooled, place one cake layer on a serving plate. Spread a thick layer of marshmallow frosting over the top.
Place the second cake layer on top and frost the entire cake with the remaining marshmallow frosting.
Decorate the top of the cake with extra maraschino cherries, if desired. Chill the cake in the refrigerator for at least 1 hour to set before serving.
Slice and serve your delicious Cherry Mallow Cake. Enjoy!
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 211 mg | 9% | |
| Total Carbohydrate | 65.8 g | 24% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 43.3 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 78 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
