Marshmallow Cake
Indulge in the ultimate sweet treat with this Marshmallow Cake, a soft and fluffy dessert that’s guaranteed to impress! This delightful creation combines a tender, vanilla-infused sponge cake with layers of gooey marshmallows and a rich marshmallow fluff topping for a decadent texture in every bite. The mini marshmallows are toasted to perfection, creating a golden, caramelized finish that makes this cake as visually stunning as it is delicious. Perfect for birthdays, holidays, or any occasion that calls for something extra special, this recipe is easy to follow, requiring just 20 minutes of prep time. Serve slices of this show-stopping dessert with a splash of nostalgia and watch it become the highlight of your gathering. Keywords: Marshmallow Cake, fluffy dessert, marshmallow topping, toasted marshmallow, easy cake recipe.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1.5 cups Granulated sugar
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 4 cups Mini marshmallows
- 1 jar (about 7 ounces) Marshmallow fluff
- 1 cup Powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk. Start and finish with the dry ingredients. Mix until just combined.
Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Immediately after removing the cake from the oven, sprinkle 2 cups of mini marshmallows evenly over the top of the hot cake. Let them slightly melt into the cake while cooling.
In a medium mixing bowl, combine the marshmallow fluff and powdered sugar. Mix until smooth and fluffy.
Once the cake has cooled completely, spread the marshmallow fluff mixture evenly over the top.
Sprinkle the remaining 2 cups of mini marshmallows over the fluffy layer and lightly toast them using a kitchen torch or in a broiler for about 1-2 minutes. Keep close watch to avoid burning!
Let the cake set for 10 minutes before slicing and serving. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
5112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.4 g | 154% | |
| Saturated Fat | 70.3 g | 351% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 2700 mg | 117% | |
| Total Carbohydrate | 970.0 g | 353% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 678.4 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 444 mg | 34% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 876 mg | 19% | |
*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.
