Are you ready to bake a cake that's so light and airy, it practically melts in your mouth? Then get ready for this unbelievably delicious marshmallow cake recipe! This isn't your grandma's heavy, dense cake; this is a cloud of sweetness, perfectly balanced with a hint of vanilla and a delightful marshmallow fluffiness. It's a fantastic dessert for any occasion, easy enough for beginner bakers, and impressive enough to wow experienced cooks. Get ready to discover one of the best recipes for a truly unforgettable homemade cake!
Ingredients:
For the Cake:
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (240ml) milk
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (225g) mini marshmallows
For the Marshmallow Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 1/2 cup (120ml) milk
- 1 teaspoon vanilla extract
- 1 cup (225g) mini marshmallows
Instructions:
Get started with the cake:
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round baking pans. This prevents sticking and ensures a nice, even rise.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure everything is well combined to avoid lumps.
- In a separate bowl, whisk together the milk, oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Don't overmix; a few lumps are okay. Overmixing develops gluten, resulting in a tough cake.
- Gently fold in the mini marshmallows.
- Divide the batter evenly between the prepared baking pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Time for the frosting:
- While the cakes are cooling, prepare the frosting. In a large bowl, beat the softened butter until light and fluffy. This step is crucial for a smooth, creamy frosting.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add the milk and vanilla extract and beat until smooth and creamy.
- Stir in the mini marshmallows until evenly distributed.
Assemble your masterpiece:
- Once the cakes have completely cooled, frost the top of one layer with a generous amount of marshmallow frosting.
- Carefully place the second cake layer on top and frost the entire cake with the remaining frosting.
- For extra flair, you can garnish with extra mini marshmallows or even a dusting of powdered sugar.
Tips for the best Marshmallow Cake:
- Don't overmix the batter: Overmixing leads to a tough cake. Mix until just combined.
- Let the cakes cool completely: Frosting a warm cake will cause the frosting to melt.
- Use fresh marshmallows: Stale marshmallows won't melt as well in the frosting.
- Soften your butter thoroughly: This ensures a smooth and creamy frosting.
Variations:
- Chocolate Marshmallow Cake: Add 1/2 cup unsweetened cocoa powder to the cake batter.
- Strawberry Marshmallow Cake: Add 1 cup of chopped strawberries to the cake batter and use strawberry extract in both the cake and frosting.
- Different Frosting: Experiment with other frostings like cream cheese frosting or even a simple glaze.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-450
- Fat: 18-20g
- Carbohydrates: 60-65g
- Sugar: 40-45g
- Protein: 4-5g
These values are estimates and may vary depending on the specific ingredients used. This recipe offers a delicious treat but should be enjoyed in moderation as part of a balanced diet. This cake is perfect for birthdays, celebrations, or simply a delightful afternoon treat. Enjoy your baking!