Toasted Marshmallow Layer Cake Recipe
A decadent three-layer vanilla cake filled with silky marshmallow frosting and covered in toasted marshmallow fluff that creates a delightful contrast between its caramelized exterior and pillowy interior.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the vanilla cake:</li><li class="ingredients-single-item">350g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, at room temperature</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">4 large eggs, at room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract (or vanilla bean paste)</li><li class="ingredients-single-item">240ml buttermilk, at room temperature</li><li class="ingredients-single-item">For the marshmallow frosting:</li><li class="ingredients-single-item">8 large egg whites</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">1/2 tsp cream of tartar</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">For the toasted marshmallow exterior:</li><li class="ingredients-single-item">400g marshmallows (regular or mini)</li><li class="ingredients-single-item">2 tbsp water</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Three 20cm (8-inch) round cake pans</li><li class="equipment-single-item">Stand mixer with whisk attachment</li><li class="equipment-single-item">Candy thermometer</li><li class="equipment-single-item">Kitchen torch (or broiler)</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Rotating cake stand (optional)</li></ul>
BAKE SMARTER
Kitchen Converter
Quickly switch between common baking units without leaving the recipe.
Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Grease three 20cm (8-inch) round cake pans and line the bottoms with parchment paper. This double insurance prevents sticking and makes cake removal seamless.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Setting these dry ingredients aside allows for proper incorporation later without overmixing.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed for 4-5 minutes until pale and fluffy. This extended creaming creates tiny air pockets that help your cake rise evenly and develop a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Adding eggs gradually prevents the batter from curdling and ensures proper emulsification.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Beat in the vanilla extract until fully incorporated. Then, with the mixer on low speed, add the dry ingredients in three parts, alternating with the buttermilk (beginning and ending with the dry ingredients). Mix just until combined – overmixing develops gluten, resulting in a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Divide the batter evenly among the prepared pans. Use a kitchen scale for precise measurements – each pan should contain approximately 450-500g of batter. Smooth the tops with an offset spatula.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges start pulling away from the sides. The cakes should spring back lightly when touched.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Cool in the pans for 10 minutes before transferring to wire racks to cool completely. This gradual cooling prevents the cakes from cracking due to temperature shock.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the marshmallow frosting, combine egg whites, sugar, and cream of tartar in the heatproof bowl of your stand mixer. Set the bowl over a saucepan of simmering water (ensuring the bottom doesn't touch the water) to create a double boiler.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Whisk constantly until the sugar dissolves completely and the mixture reaches 70°C (160°F) on a candy thermometer. This temperature ensures the egg whites are safely pasteurized.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Transfer the bowl to the stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff, glossy peaks form and the mixture has cooled to room temperature, about 7-8 minutes. Add the vanilla and beat to combine. The meringue should hold its shape firmly when the whisk is lifted.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once the cakes are completely cool, level the tops if necessary using a long serrated knife. Place one cake layer on your serving plate or cake stand.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Spread approximately 240ml (1 cup) of the marshmallow frosting on top of the first layer. The frosting should be thick enough to provide structure but soft enough to spread easily. Top with the second cake layer and repeat with another cup of frosting.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Place the final cake layer on top and coat the entire cake with a thin layer of frosting (a crumb coat). Refrigerate for 20 minutes to set this base layer, which locks in crumbs and provides a clean surface for the final coating.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Cover the cake with the remaining marshmallow frosting, creating decorative swirls and peaks with your offset spatula. The textured surface will enhance the visual appeal of the toasted finish.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>For the toasted marshmallow exterior, place the marshmallows and water in a large microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely melted and smooth (about 1-2 minutes total).</li><li class="MethodStepper"><h4 class="step-title">Step 17</h4>Working quickly while the mixture is hot, use a spatula to apply the melted marshmallow to the outside of the frosted cake, creating additional peaks and swirls. The marshmallow will begin to set as it cools, so work in sections if needed.</li><li class="MethodStepper"><h4 class="step-title">Step 18</h4>Use a kitchen torch to carefully toast the marshmallow exterior, holding the flame about 10-15cm from the surface. Move it continuously to achieve a beautiful golden brown color without burning. If you don't have a torch, place the cake under a broiler for 30-60 seconds, watching carefully to prevent burning.</li><li class="MethodStepper"><h4 class="step-title">Step 19</h4>Allow the cake to set at room temperature for at least 30 minutes before serving. This gives the layers time to meld and flavors to develop.</li><li class="MethodStepper"><h4 class="step-title">Step 20</h4>Store any leftovers covered at room temperature for up to 2 days. The toasted marshmallow exterior creates a protective seal that helps keep the cake fresh and moist.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
What's the best technique for achieving an evenly toasted marshmallow exterior?
Use a kitchen torch held 10-15cm from the surface, moving continuously to prevent burning. Work in small sections, rotating the cake for even coverage. If using a broiler instead, place the cake on the middle rack, watch constantly, and rotate every 15 seconds for uniform golden-brown colour.
How can I prevent the marshmallow frosting from deflating or weeping?
Ensure your egg white mixture reaches 70°C to fully dissolve the sugar, beat until completely cool before using, avoid refrigerating the finished cake (as condensation can cause weeping), and toast the exterior soon after applying the melted marshmallow coating.
Can I make this celebration cake in advance for a special occasion?
You can bake the cake layers 1-2 days ahead and store well-wrapped at room temperature. The assembled cake is best enjoyed within 24 hours of completion as the toasted marshmallow exterior will begin to soften over time. Avoid refrigeration as it affects the texture.
Want to try something else in ...
More recipes you might like
Keep exploring with more recipes from What's Baking.
