Marshmallow Cake Recipes

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. Combine flour, baking powder, baking soda and salt; set aside. In a large bowl, beat eggs, sugar, applesauce and vanilla. Stir in chocolate mixture. Gradually add dry ingredients; mix well. , Pour into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in center comes out clean, 20-30 minutes., Set aside 1/2 cup marshmallows for glaze. Sprinkle remaining marshmallows over cake. Return to oven until marshmallows are softened, about 2 minutes. , In a small saucepan, combine sugar, milk and butter. Bring to a boil; boil 1-1/2 minutes. Remove from heat; stir in chocolate chips and reserved marshmallows until melted. Quickly drizzle over cake (glaze will harden as it cools).

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.

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.