Why You’ll Love this Heavenly Toasted Marshmallow Cake
If you’re searching for a dessert that transforms humble marshmallows into something extraordinary, this Toasted Marshmallow Cake is about to become your new obsession.
The delicate balance of flavors—vanilla, almond, and caramelized marshmallow—creates a dessert that’s sophisticated yet nostalgic.
I’m particularly fond of how the mini marshmallows get slightly toasted, adding that campfire-like flavor we all crave.
And can we talk about that texture? Fluffy cake with pockets of gooey marshmallow goodness. Perfect for birthdays, dinner parties, or those moments when you’re craving something sweet but special.
What Ingredients are in Heavenly Toasted Marshmallow Cake?
Creating this dreamy Toasted Marshmallow Cake requires a thoughtful balance of pantry staples and a few special ingredients that work together to create that unforgettable marshmallow flavor.
The secret to this cake’s unique character lies in the combination of actual mini marshmallows and marshmallow creme, which create pockets of gooey goodness throughout the cake while infusing the batter with that distinctive sweet, vanilla-y flavor we all associate with toasted marshmallows.
- 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
- ⅔ cup buttermilk
When shopping for these ingredients, I recommend seeking out high-quality vanilla extract since it’s a prominent flavor.
And don’t skip the almond extract—though it’s a small amount, it adds that certain something that elevates this cake from good to memorable.
For the mini marshmallows, the regular ones work perfectly, but if you can find the extra-tiny variety (sometimes labeled as “mallow bits”), they distribute even more evenly throughout the batter.
How to Make this Heavenly Toasted Marshmallow Cake
Let’s get baking, shall we? To start, preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it thoroughly and lining the bottom with parchment paper. This extra step prevents any heartbreaking cake-sticking situations that might ruin your masterpiece.
In a medium bowl, whisk together 1 cup all-purpose flour, 1½ teaspoons baking powder, and ½ teaspoon salt until well combined. Set this dry mixture aside while you work on the heart of the cake.
In your stand mixer (or with a hand mixer if that’s what you’ve got), cream together ½ cup softened unsalted butter, 1 tablespoon vegetable oil, and ½ cup white sugar until light and fluffy, about 3-4 minutes. Don’t rush this step—it’s what gives your cake that perfect texture!
Next, beat in 3 tablespoons marshmallow creme until smooth and incorporated. The mixture might look a bit curdled, but don’t worry, that’s normal.
Now for the delicate part: add your 3 egg whites one at a time, beating well after each addition, then mix in 1 teaspoon vanilla extract and ¼ teaspoon almond extract.
Gradually add the dry ingredients to your butter mixture in three parts, alternating with ⅔ cup buttermilk, beginning and ending with the flour mixture.
Gently fold in 1 cup mini marshmallows by hand, being careful not to deflate the batter. Pour this dreamy mixture into your prepared pan, smooth the top, and bake for about 40 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
The marshmallows will create little pockets of gooey sweetness throughout your cake, while some on top might get that perfect toasty golden color. Divine!
Heavenly Toasted Marshmallow Cake Substitutions and Variations
While every great recipe deserves to be made exactly as written, sometimes our pantry situations call for a bit of creativity.
If you’re out of buttermilk, mix regular milk with a tablespoon of lemon juice or vinegar.
No marshmallow creme? Simply melt down some mini marshmallows with a touch of corn syrup.
Almond extract can be replaced with extra vanilla, though you’ll miss that subtle nutty depth.
For a chocolatey twist, fold in 1/4 cup cocoa powder, reducing flour accordingly.
Want something fruity? A handful of freeze-dried strawberries, crushed into powder, creates a gorgeous pink variation that tastes divine.
What to Serve with Heavenly Toasted Marshmallow Cake
When it comes to pairing something with this cloud-like toasted marshmallow cake, I’m all about creating perfect harmony on the plate.
A scoop of vanilla bean ice cream melting against a warm slice? Heaven.
For something more unexpected, try a drizzle of salted caramel sauce or a spoonful of dark chocolate ganache to balance the sweetness.
Fresh berries add a wonderful tartness, particularly raspberries or sliced strawberries.
And don’t overlook beverages—a cup of strong coffee cuts through the richness perfectly, while a glass of cold milk is classic comfort.
For adults, a dessert wine or champagne turns this into a celebration-worthy finish.
Final Thoughts
After spending time with this toasted marshmallow cake recipe, I’m absolutely convinced it deserves a spot in your dessert rotation.
The combination of fluffy cake and that irresistible toasted marshmallow flavor creates something truly special for any occasion.
What I love most about this cake is its versatility. Dress it up for birthdays or keep it casual for weekend treats.
The marshmallow creme adds a nostalgic touch that brings people together, don’t you think? The slight hint of almond extract elevates it beyond ordinary vanilla cake.
Trust me, once you’ve mastered this recipe, you’ll wonder how you lived without it.
