How to Make a Marshmallow Cake


If you’re looking for a moist and chocolatey cake that everyone will love, then this Schaumkusstorte is the one for you! It’s so easy to make, too.

The cake is topped with a buttery, liquified marshmallow fluff filling that gives it a light and airy texture unlike anything else! It also comes with a chocolate ganache swirl and marshmallow whipped cream!

1. Recipe

Marshmallow cake is a delicious dessert that’s simple and easy to make. It’s perfect for any occasion and sure to please everyone.

This s’mores cake features layers of chocolate cake, graham cracker crust, a whipped milk chocolate ganache, toasted marshmallow filling, and fluffy marshmallow frosting. It’s topped with assorted marshmallows and drizzled with warm fudge sauce.

It’s a great treat to bring to a party, or just to share with your family. You can even make it ahead of time and freeze it for later.

Like poke cakes, this cake has a gooey center that flows out like a volcano when you pull it apart. It’s an amazing surprise for chocolate lovers!

2. Ingredients

A marshmallow cake is a sweet, simple dessert made with layers of fluffy white marshmallows and chocolate or vanilla cake. They’re perfect for a variety of occasions and can be prepared quickly and easily.

The ingredients used in marshmallow cake include sugar, water, butter, milk, cocoa powder, and icing sugar. They’re combined and beaten until the mixture is light, airy, and creamy.

For the yellow marshmallow: Grease a 6×3 inch round pan (see blog photo for measuring). Line the edges with parchment paper that extends 3 inches over the top edge of the pan for a total height of 6-inches in the pan.

Pour some of the marshmallow into the prepared pan, about 2-inches up the side. Press a yellow layer into the white marshmallow until both are even. Fill in with the remaining white marshmallow and let stand uncovered overnight.

3. Preparation

When making marshmallow creme, you want to make sure it’s done right. The trick is to beat the egg whites and molten sugar together until the mixture is opaque and tripled in volume.

To get this effect, you’ll have to use a candy thermometer to ensure the mixture reaches 240 degrees F (115 deg C). Once the syrup is ready, you’ll have to be careful not to touch it and stir it because that will cause it to crystallize.

You can also make the icing ahead and keep it in the fridge until you’re ready to frost. However, you should be aware that it will wilt at room temperature so it’s best to make the cake and then cover it with plastic wrap before frosting. You can even freeze a frosted cake for up to 2 days but be sure to bring it out before serving.

4. Cooking

A marshmallow cake is a fun and easy dessert to make. It’s easy to customize to any season and it doesn’t require a lot of fancy ingredients!

To start, sift the flour, baking powder and salt together into a large bowl. Then, beat the butter in a stand mixer until it’s soft and creamy.

You’ll want to keep the mixture on low speed until it’s well combined. This step is important because over-mixing can result in a drier, denser cake.

Then, gently fold in the remaining flour. Be sure to be very gentle with the folding so you don’t over-batter the cake and make it too sticky.

Then, use a sharp chef’s knife that has been warmed under hot water and wiped dry to cut the marshmallow into pieces. You’ll see that it sways to and fro a bit while it’s cutting, but it doesn’t affect the flavor!


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