Best Marshmallow Fluff Sponge Cake Recipes

17 EASY MARSHMALLOW CAKES

17 Easy Marshmallow Cakes image

Treat yourself with these tasty marshmallow cake recipes! From poke cake to icebox cake to birthday cake, no one can resist these delicious creations.

Provided by insanelygood

Number Of Ingredients 17

Ingredients

Mississippi Mud Cake
Marshmallow Chocolate Poke Cake
Easter Peeps Cake
Hot Chocolate Poke Cake
No-Bake Chocolate Marshmallow Mousse Cake
S'mores Icebox Cake
S'mores Ice Cream Cake
Lemon Marshmallow Poke Cake
Whoopie Pie Cake
Peanut Butter Confetti Cake
Strawberry Upside-Down Cake
Birthday Cake Marshmallows
Strawberry Marshmallow Mousse Cake
Ding Dong Cake
The Best Vanilla Cake
Fluffernutter Cake
S'mores Mug Cake

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a marshmallow cake in 30 minutes or less!

Nutrition Facts :

MARSHMALLOW CAKE

Marshmallow Cake image

This is a very light version of a cheesecake that I learned from a friend in Japan. A perfect recipe for people looking for something sweet to top off a meal.

Provided by Lola Smith

Categories World Cuisine Recipes Asian Japanese

Time 3h20m

Yield 8

Number Of Ingredients 7

Ingredients

½ (10.5 ounce) package marshmallows
½ cup milk
1 (8 ounce) package cream cheese, softened
1 egg yolk
½ lemon, juiced
1 cup heavy cream
1 (9 inch) prepared graham cracker crust

Steps:

In a saucepan on low heat, combine marshmallows and milk. Cook until marshmallows are melted, and mixture starts to boil. Remove from heat.
In a large bowl, beat cream cheese until smooth. Stir in egg yolk. Fold in 1/3 of the melted marshmallow mixture, then quickly fold in remaining marshmallow until no streaks remain. Stir in lemon juice.
In a large bowl, beat cream until soft peaks form. Fold the whipped cream into the cream cheese mixture until no streaks remain. Spread into graham crust. Refrigerate for 3 hours.

Nutrition Facts : Calories 404 calories, Carbohydrate 35.1 g, Cholesterol 98.4 mg, Fat 28.2 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 14.8 g, Sodium 266.2 mg, Sugar 21.5 g

MISSISSIPPI MUD CAKE II

Mississippi Mud Cake II image

This very unusual cake recipe uses marshmallow cream in the batter for a taste everyone will love.

Provided by Carol

Categories Desserts Cakes Sheet Cake Recipes

Yield 24

Number Of Ingredients 13

Ingredients

1 ¼ cups butter, softened
½ cup unsweetened cocoa powder
2 cups white sugar
4 eggs
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups chopped walnuts
2 teaspoons vanilla extract
1 (7 ounce) jar marshmallow creme
½ cup milk
3 cups confectioners' sugar
⅓ cup unsweetened cocoa powder

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan.
In a large sauce pan over low heat, melt 1 cup of the butter with the cocoa. Stir often. Remove from heat and add white sugar, beat well. Beat in eggs one at a time.
Combine flour, baking powder, and salt and stir into the egg mixture. Stir in the chopped nuts and 1 teaspoon vanilla. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. Remove cake from oven and spread the marshmallow cream over the cake. Spoon chocolate icing over marshmallow topping while the cake is still hot and spread. The cake will get "muddied" by the spreading action.
To Make Icing: Beat together the remaining 1/4 cup butter, 1/3 cup cocoa, 1 teaspoon vanilla, the milk, and the confectioner's sugar. Once well combined spoon over the still hot cake.

Nutrition Facts : Calories 332.6 calories, Carbohydrate 47 g, Cholesterol 56.8 mg, Fat 15.8 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 7.1 g, Sodium 158.3 mg, Sugar 35.8 g

MARSHMALLOW CREME-FILLED BUNDT CAKE

Marshmallow Creme-Filled Bundt Cake image

Everyone has a favorite snack cake from childhood. If the Twinkie was yours, you will love this bundt version. The iconic yellow cake gives way to a fluffy cream filling.

Provided by Food Network Kitchen

Categories dessert

Time 2h35m

Yield 8 to 10 servings

Number Of Ingredients 6

Ingredients

One 15.25-ounce box yellow cake mix (plus required ingredients)
6 large egg whites, beaten to stiff peaks
6 tablespoons unsalted butter, at room temperature
1 cup marshmallow creme
1/2 cup confectioners' sugar
1 tablespoon heavy cream

Steps:

Prepare a 12-cup bundt pan according to the cake mix package directions. Mix the cake according to the package directions. Fold the egg whites into the batter with a rubber spatula until fully combined. Pour the batter into the prepared bundt pan and bake according to the package directions. Let cool completely.
Combine the butter and marshmallow creme in a large bowl and beat with an electric mixer until smooth and well combined. Add the confectioners' sugar and cream and beat until fluffy, about 3 minutes. Put the marshmallow mixture into a piping bag fitted with a long thin round tip.
Flip the cake so it is flat-side up and make 12 evenly-spaced holes in the bottom of the cake using a skewer, pressing only halfway down into the cake and wiggling the skewer slightly to widen the holes until they are each about 1 inch wide. Insert the piping tip in each of the hollowed-out holes and pipe in some marshmallow mixture until it starts to ooze out the top of the hole. Flip the cake flat-side down onto a cake stand or serving platter. Serve immediately or cover and refrigerate for up to 2 days.