Marshmallow cake, also fondly known as “fluffy dream cake,” is a delightful combination of moist cake layers, airy marshmallow frosting, and often a sweet surprise hidden within. This heavenly dessert is perfect for birthdays, potlucks, or simply satisfying your sweet cravings.
This article guides you through a simple yet detailed recipe to help you create your own marshmallow masterpiece at home. Get ready to impress your family and friends with your baking prowess!
What You’ll Need to Make Marshmallow Cake:
Ingredients:
For the Cake:
- 2 1/4 cups (281g) all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups (2 sticks or 226g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs
- 1 cup (240ml) whole milk
- 1 teaspoon vanilla extract
For the Marshmallow Frosting:
- 7 large egg whites
- 1 1/2 cups (300g) granulated sugar
- 1/4 teaspoon salt
- 1/4 cup water
- 1 teaspoon vanilla extract
Optional Add-ins:
- 1 cup chopped nuts (pecans, walnuts, or your favorite)
- 1 cup chocolate chips
- Fresh fruit for decoration
Marshmallow Cake Ingredients
Equipment:
- Two 9-inch round cake pans
- Parchment paper
- Electric mixer
- Several mixing bowls
- Rubber spatula
- Serrated knife
- Stand mixer with whisk attachment (recommended for frosting)
- Piping bag and tip (optional, for frosting decoration)
Step-by-Step Guide:
1. Preparing the Cake Layers:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper for easy removal later.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mixing on low speed until just combined. Do not overmix.
- Divide the batter evenly between the prepared cake pans.
2. Baking the Cake Layers:
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
3. Making the Marshmallow Frosting:
- While the cakes are baking, prepare the marshmallow frosting. In the bowl of a stand mixer (or a large heatproof bowl if using a handheld mixer), whisk together the egg whites, sugar, salt, and water.
- Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. Heat the mixture, whisking constantly, until the sugar dissolves and the temperature reaches 160°F (71°C) on a candy thermometer. This will take about 5-7 minutes.
- Immediately transfer the bowl to the stand mixer fitted with the whisk attachment. Beat on high speed until stiff, glossy peaks form, about 7-10 minutes.
- Reduce the speed to low and gradually add the vanilla extract. Continue beating until the frosting is smooth and thick.
Whipping Marshmallow Frosting
4. Assembling the Marshmallow Cake:
- Once the cakes have cooled completely, use a serrated knife to level the tops if necessary.
- Place one cake layer on a serving plate or cake stand. If desired, spread a layer of your chosen add-ins (chocolate chips, nuts) over the cake layer.
- Top with half of the marshmallow frosting, spreading evenly.
- Place the second cake layer on top and frost the entire cake with the remaining frosting.
5. Decorating and Serving:
- You can leave the frosting as is or get creative with decorations. Use a piping bag to create swirls or dollops of frosting. Decorate with sprinkles, chocolate shavings, or fresh fruit.
- Allow the cake to chill in the refrigerator for at least 30 minutes before slicing and serving. This will help the frosting set and make the cake easier to cut.
Expert Tips and FAQs:
- Can I use a different type of frosting? Absolutely! While marshmallow frosting is traditional, feel free to use your favorite frosting recipe, such as buttercream, cream cheese frosting, or even whipped cream.
- My frosting seems runny. What did I do wrong? This could happen if the egg whites weren’t heated enough or if the sugar wasn’t completely dissolved. Ensure you use a candy thermometer to check the temperature and whisk constantly while heating.
- How do I store leftover marshmallow cake? Store the cake in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Making a marshmallow cake might seem daunting, but with this step-by-step guide, you’ll realize it’s surprisingly achievable. This delightful dessert is guaranteed to impress with its fluffy texture and sweet, satisfying flavor. So gather your ingredients, put on your apron, and let’s get baking!
Don’t forget to share your marshmallow cake creations with us! We’d love to see your baking triumphs. For more delicious recipes and baking inspiration, browse through our website!
