Best Toasted Marshmallow Ginger Cake Recipes

TOASTED MARSHMALLOW CAKE

Toasted Marshmallow Cake image

If you enjoy the flavor of toasted marshmallows, then this cake is for you! It's great topped with additional toasted marshmallow frosting, or with some chocolate ganache and graham cracker crumbs!

Provided by Kim

Categories White Cake

Time 1h

Yield 8

Number Of Ingredients 12

Ingredients

1 cup mini marshmallows
1 ⅔ cups all-purpose flour
1 ½ 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

Steps:

Preheat the oven's broiler and place an oven rack a few inches below it. Line a baking sheet with parchment paper and lightly grease the parchment.
Spread out mini marshmallows on the baking sheet in an even layer, and put under the broiler until browned and toasted, about 30 seconds. Remove from heat and allow to cool.
Preheat the oven to 325 degrees F (165 degrees C) and place an oven rack in the middle of the oven. Line a 9-inch round cake pan with parchment paper and lightly grease it.
Whisk together flour, baking powder, and salt in a small bowl.
Cream together toasted mini marshmallows, butter, oil, sugar, and marshmallow crème in a large bowl with an electric mixer until thoroughly incorporated and smooth, 2 to 3 minutes. Beat in egg whites, 1 at a time, mixing well after each addition. Mix in vanilla and almond extracts. Stir in half of the flour mixture until just combined. Mix in buttermilk until just combined. Stir in remaining flour mixture until just combined.
Pour batter into the prepared cake pan, and spread into an even layer.
Bake in the preheated oven until the top springs back lightly when touched, 35 to 40 minutes. Allow cake to cool in the pan for 10 to 15 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 306.3 calories, Carbohydrate 40.7 g, Cholesterol 31.3 mg, Fat 13.7 g, Fiber 0.7 g, Protein 4.9 g, SaturatedFat 7.7 g, Sodium 266.9 mg

TOASTED MARSHMALLOW ICE CREAM CAKE

Toasted Marshmallow Ice Cream Cake image

Provided by Food Network Kitchen

Time 2h30m

Yield 8 servings

Number Of Ingredients 7

Ingredients

3/4 cup graham cracker crumbs (from about 6 crackers)
3/4 cup pecans, finely ground
2 tablespoons sugar
3 tablespoons unsalted butter, melted
1/4 cup store-bought chocolate syrup
2 quarts vanilla ice cream, slightly softened
2 cups mini marshmallows

Steps:

Stir the graham cracker crumbs, pecans, sugar and butter in a bowl until combined. Press the crumb mixture into the bottom of a 9-inch springform pan. Drizzle with the chocolate syrup and freeze until firm, about 15 minutes.
Spread the vanilla ice cream over the chocolate-drizzled crust in a smooth, even layer, packing the ice cream into the pan. Freeze until firm, about 2 hours.
Remove the cake from the freezer and top with the marshmallows. Toast the topping with a kitchen torch or broil about 4 inches away from the heat until the marshmallows are puffed and evenly browned, rotating the pan as needed. Return the cake to the freezer for 15 minutes. Run a knife around the edge of the cake before removing the side of the pan. Serve immediately or freeze for up to 2 days.