Marshmallow Cake Recipes

CHOCOLATE MARSHMALLOW CAKE

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. Combine flour, baking powder, baking soda and salt; set aside. In a large bowl, beat eggs, sugar, applesauce and vanilla. Stir in chocolate mixture. Gradually add dry ingredients; mix well. , Pour into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in center comes out clean, 20-30 minutes., Set aside 1/2 cup marshmallows for glaze. Sprinkle remaining marshmallows over cake. Return to oven until marshmallows are softened, about 2 minutes. , In a small saucepan, combine sugar, milk and butter. Bring to a boil; boil 1-1/2 minutes. Remove from heat; stir in chocolate chips and reserved marshmallows until melted. Quickly drizzle over cake (glaze will harden as it cools).

MARSHMALLOW FROSTING

Steps:

• Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
• Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

GRANDMA'S MARSHMALLOW CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 inch layer cake pans.
• Cream the shortening, add the sugar gradually.
• Sift the flour, baking powder, cream of tartar, and salt. Add the flour mixture alternately with the milk to the creamed mixture.
• Beat the egg whites until stiff peaks are formed. Fold the beaten egg whites and the vanilla into the cake batter. Pour batter into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 30 minutes.

ALL MARSHMALLOW CONFETTI CAKE

Steps:

• For the yellow marshmallow "cake" layers: Coat a 9-by-13-inch cake pan with cooking spray.
• Whisk together the gelatin and 1 cup cold water in a small bowl. Let set until the gelatin absorbs the liquid.
• In a saucepan with a candy thermometer attached, combine the sugar, salt, 1/2 cup of the corn syrup and 1/2 cup water. Place over high heat and bring to a boil.
• Meanwhile, pour the remaining 1/2 cup corn syrup in the bowl of a stand mixer fitted with the whisk attachment. Heat the gelatin in a microwave or on the stove until melted completely. Pour into the mixing bowl with the corn syrup, turn the mixer on low and keep it stirring until the sugar syrup is ready.
• When the syrup reaches 240 degrees F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes, then increase to medium high and beat 5 more minutes. Finally, increase to the highest speed and beat 1 to 2 more minutes. Add the butter flavor, then beat again for 1 to 2 minutes. The mixture should be opaque and tripled in volume. Add the golden yellow food coloring and beat until incorporated. Fold in the rainbow sprinkles. Pour the marshmallow into the prepared pan and let stand until set, about 2 hours.
• For the marshmallow coating: Stir together the cornstarch and powdered sugar in a bowl. Sift about 1/4 cup over a work surface.
• Turn out the marshmallow onto the coating. Sift a little more of the coating over the surface of the marshmallow and cut out two 5-inch circles using a pastry ring. Cut the leftover marshmallow into pieces, coat with more of the coating and save for snacking. Let the 2 yellow rounds dry (cure) for 4 hours.
• For the white marshmallow "frosting:" Grease a 6-by-3-inch round cake pan with cooking spray. Line the edges with a double thickness of parchment paper so that the paper extends 3 inches over the top edge of the pan (for a total height of 6 inches in the pan). Lightly coat the paper with cooking spray.
• Repeat the instructions for the yellow marshmallow exactly, except use 1 teaspoon vanilla flavor in place of the butter flavor.
• Pour some of the white marshmallow into the prepared pan, about 2 inches up the side. Press a yellow layer into the white marshmallow until the yellow and white layers are even. Top with more white marshmallow and press in the second yellow layer. Fill with the remaining white marshmallow.
• Let the marshmallow stand, uncovered, in the pan overnight. When set, pull the marshmallow out of the pan by the parchment paper and dust it with the coating.
• For the decors: Using a soft-bristle kitchen-dedicated art brush, coat the bottom half of the cake with corn syrup or piping gel. Pat rainbow sprinkles onto the sides of the cake.
• Place the buttercream in a piping bag fitted with a large French pastry tip. Pipe 1.5-inch mounds of frosting around the top edge of the cake, pulling each mound of frosting into a peak. Immediately cover with rainbow sprinkles.
• Cut the marshmallow into 4 pieces using a sharp chef's knife that has been warmed under hot water and wiped dry. Then cut each piece into 2, for a total of 8 pieces.

MARSHMALLOW CHOCOLATE CAKE

Steps:

• In a mixing bowl, place cake mix, water, oil, and eggs; beat until well combined. Pour batter into a greased 9x13-inch baking pan.
• Bake at 350 degrees for 30-35 minutes, or until cake tests done with a wooden pick.
• Remove cake from oven and immediately pour marshmallows evenly over the top. Set aside.
• Place butter, sugar, and evaporated milk in a medium-sized saucepan.
• Bring to a boil over medium to medium-high heat, stirring frequently; boil for 30 seconds.
• Remove from heat; add chocolate chips and vanilla extract. Whisk until chocolate chips are melted and icing is thickened and glossy.
• Working quickly, pour over marshmallows and smooth with a rubber spatula.
• Allow to cool completely.

27 EASY MARSHMALLOW RECIPES

Steps:

• Melt butter in a large pan over low heat. Add marshmallows to the pan and stir until fully melted (approximately 2-3 minutes). Remove from heat.
• Add your cereal to the pan and mix until everything is well-coated.
• Remove from the pan.
• With either waxed paper or a buttered spatula, firmly press the mixture into a buttered 9x13 pan.
• Let cool and cut into 2x2" squares.
• Serve and enjoy.

MARSHMALLOW CHOCOLATE POKE CAKE

Steps:

• Bake cake according to box directions in a 9×13 cake pan.
• Using a handle of a wooden spoon, poke holes all over the warm cake. Set aside to cool slightly and make the filling.
• Place sweetened condensed milk, heavy cream, and chocolate chips in a microwave safe bowl. Microwave for about 30 seconds to 1 minute. Stir until smooth, microwaving more, if needed to melt the chocolate completely. The mixture should be pourable but not too runny. If it's too thick, reheat it. If it's too thin, set aside to cool and thick slightly. Transfer the mixture in a measuring jug and pour in the holes. Spread remaining chocolate on top. Set aside to cool, about an hour, then refrigerate until completely cooled.
• To make the topping, whip heavy cream until it begins to thicken, add powdered sugar, and vanilla and whip until stiff peaks form. Gradually mix in marshmallow fluff. Spread the topping over cooled cake.
• Melt ½ cup chocolate chips with 3 Tablespoons heavy cream until smooth. Transfer the mixture in a zip-lock bag, cut off the corner and pipe the chocolate ganache all over the top and use a toothpick or skewer to create a more marbleized pattern of swirls.

MARSHMALLOW CAKE

Steps:

• In a saucepan on low heat, combine marshmallows and milk. Cook until marshmallows are melted, and mixture starts to boil. Remove from heat.
• In a large bowl, beat cream cheese until smooth. Stir in egg yolk. Fold in 1/3 of the melted marshmallow mixture, then quickly fold in remaining marshmallow until no streaks remain. Stir in lemon juice.
• In a large bowl, beat cream until soft peaks form. Fold the whipped cream into the cream cheese mixture until no streaks remain. Spread into graham crust. Refrigerate for 3 hours.

MARSHMALLOW CRISPY CAKES

Steps:

• Butter a 34 x 24 x 5cm deep baking tray and line with baking parchment. Melt the butter and vanilla in a large saucepan over a low heat, then add the marshmallows and cook gently, stirring occasionally until everything is melted, smooth and glossy.
• Remove from the heat and mix in the rice cereal and 150g of the white chocolate chunks. Stir until the cereal is evenly coated, then tip into the baking tray and press into the corners using slightly wet hands to prevent the mixture from sticking to you. Leave to cool for 1 hr until set.
• Melt the remaining 50g white chocolate in a heatproof bowl set over a pan of simmering water, ensuring the base of the bowl doesn't touch the water. Drizzle the melted white chocolate over the crispy cakes and sprinkle over the mini marshmallows, if using. Leave to set, then cut into 12 squares. Cut the squares in half diagonally to serve. Will keep in an airtight container for up to two weeks.