Why You’ll Love this Heavenly Toasted Marshmallow Cake
Marshmallow lovers, prepare to meet your new obsession. This cake isn’t just a dessert—it’s a cloud-like experience that combines the nostalgic joy of toasted marshmallows with the comfort of homemade cake.
The mini marshmallows create pockets of gooey sweetness throughout, while the marshmallow creme adds that unmistakable flavor we all crave.
What makes this recipe special? It’s the perfect balance of textures—a tender crumb with those irresistible toasty bits that remind you of summer campfires.
Can you imagine the aroma that fills your kitchen? Trust me, your family will come running.
What Ingredients are in Heavenly Toasted Marshmallow Cake?
Creating this cloud-like confection requires a perfect balance of pantry staples and specialty ingredients that work together to achieve that unmistakable marshmallow flavor. The ingredients are simple enough, but the result is anything but basic.
The combination of mini marshmallows folded into the batter and marshmallow creme incorporated into the mix creates layers of texture and pockets of gooey sweetness that make this cake truly special.
- 1 cup mini marshmallows
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 tablespoon vegetable oil
- ½ cup white sugar
- 3 tablespoons marshmallow creme
- 3 large egg whites, at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ⅓ cup buttermilk
When shopping for these ingredients, quality matters. The marshmallow creme (sometimes called Fluff) should be fresh and soft, not dried out.
And don’t skip the almond extract—it’s subtle but adds that certain je ne sais quoi that elevates this cake from good to unforgettable. Room temperature egg whites will whip up better, creating a lighter texture, so plan ahead and let them sit out for about 30 minutes before baking.
Can’t find buttermilk? No problem. You can make a quick substitute by adding a teaspoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
How to Make this Heavenly Toasted Marshmallow Cake
Creating this cloud-like cake is like orchestrating a delicious ballet of ingredients, where timing and technique matter as much as the components themselves. Start by preheating your oven to 350°F and preparing a 9-inch cake pan with parchment paper and a light coating of butter or cooking spray.
In a medium bowl, whisk together 1 cup of all-purpose flour, 1½ teaspoons of baking powder, and ½ teaspoon of salt, setting this dry mixture aside while you tackle the heart of the batter.
In a stand mixer (or with a hand mixer if you’re working with what you’ve got), cream together ½ cup of softened unsalted butter, 1 tablespoon of vegetable oil, and ½ cup of white sugar until the mixture is light and fluffy—about 3 minutes, and yes, every minute counts here.
Then gently fold in 3 tablespoons of marshmallow creme until just incorporated. With the mixer on medium speed, add 3 room-temperature egg whites one at a time, allowing each to fully incorporate before adding the next. This patience pays dividends in the cake’s final texture.
Mix in 1 teaspoon of vanilla extract and ¼ teaspoon of almond extract, which work together to create that nostalgic marshmallow aroma we’re after.
Now comes the delicate dance of combining wet and dry ingredients. Add the flour mixture to your batter in three portions, alternating with additions of ⅓ cup of buttermilk, beginning and ending with the flour.
Mix on low speed just until combined—overmixing is the enemy of tenderness here. Finally, fold in 1 cup of mini marshmallows by hand, distributing them evenly throughout the batter.
Pour this dreamy mixture into your prepared pan, smoothing the top with a spatula, and bake for about 40 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. The cake should pull slightly away from the edges and have a golden crown.
Allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. And remember, the hardest part of making this cake? Waiting for it to cool before diving in.
Heavenly Toasted Marshmallow Cake Substitutions and Variations
What if you’re craving this delightful marshmallow cake but don’t have all the ingredients on hand? No worries! You can swap buttermilk for regular milk mixed with a teaspoon of vinegar. Don’t have marshmallow creme? Try melting regular marshmallows with a touch of corn syrup.
For fun variations, I’d recommend folding in chocolate chips for a s’mores-inspired cake. Or maybe add crushed graham crackers between layers. Feeling adventurous? A splash of bourbon in the batter brings warmth, while orange zest adds unexpected brightness. Dietary restrictions? Gluten-free flour works, too.
What to Serve with Heavenly Toasted Marshmallow Cake
When considering companions for this cloud-like confection, you’ll want options that complement its sweet, toasty flavor profile.
I recommend a scoop of vanilla bean ice cream—the creamy coolness against that warm, marshmallowy goodness? Divine.
Fresh berries make a perfect acidic counterpoint, cutting through the sweetness. Raspberries or strawberries, particularly.
For drinks, try a robust coffee or espresso. The bitter notes balance the sugary intensity of the cake.
Or maybe a glass of cold milk? Classic for a reason.
Hot chocolate with a splash of Baileys works beautifully for adults. Decadence upon decadence.
Final Thoughts
Every bite of this Toasted Marshmallow Cake delivers a cloud-like texture and nostalgic flavor that’ll transport you straight to summer campfires.
The delicate balance of sweet marshmallow creme with almond extract creates that perfect, not-too-sweet dessert we’re all searching for.
I can’t get enough of how the mini marshmallows create little pockets of gooey goodness throughout.
Isn’t it amazing how simple ingredients transform into something so magical?
Whether it’s a birthday celebration or just because it’s Tuesday, this cake deserves a spot in your recipe collection.
Trust me, your friends will be begging for the secret.
