Best 4 Grandmas Marshmallow Cake Recipes
Indulge in the nostalgic charm of Grandma's Marshmallow Cake, a classic dessert with a delightful combination of textures and flavors. This delectable cake features layers of fluffy vanilla sponge cake, creamy marshmallow filling, and a rich chocolate ganache frosting, creating a symphony of sweetness in every bite. Each layer is meticulously crafted to harmonize perfectly, resulting in a cake that is both visually stunning and irresistibly delicious. Accompanying the main recipe are variations that cater to different dietary preferences and tastes. For those seeking a gluten-free option, a dedicated recipe offers a delightful alternative using almond flour and coconut flour, delivering the same irresistible flavor and texture. Additionally, a vegan version of the cake is available, crafted with plant-based ingredients to cater to those with specific dietary restrictions. Explore the world of Grandma's Marshmallow Cake through these carefully curated recipes, each promising an unforgettable dessert experience.
Here are our top 4 tried and tested recipes!
MARSHMALLOW CAKE
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
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
MARSHMALLOW CRISPY CAKES
Make these marshmallow crispy cakes for the family. Deliciously chewy and crisp, they're a lovely teatime treat and kids will enjoy helping to make them
Provided by Cate Dixon
Time 15m
Yield Makes 24
Number Of Ingredients 6
Steps:
- Butter a 34 x 24 x 5cm deep baking tray and line with baking parchment. Melt the butter and vanilla in a large saucepan over a low heat, then add the marshmallows and cook gently, stirring occasionally until everything is melted, smooth and glossy.
- Remove from the heat and mix in the rice cereal and 150g of the white chocolate chunks. Stir until the cereal is evenly coated, then tip into the baking tray and press into the corners using slightly wet hands to prevent the mixture from sticking to you. Leave to cool for 1 hr until set.
- Melt the remaining 50g white chocolate in a heatproof bowl set over a pan of simmering water, ensuring the base of the bowl doesn't touch the water. Drizzle the melted white chocolate over the crispy cakes and sprinkle over the mini marshmallows, if using. Leave to set, then cut into 12 squares. Cut the squares in half diagonally to serve. Will keep in an airtight container for up to two weeks.
Nutrition Facts : Calories 144 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 14 grams sugar, Protein 2 grams protein, Sodium 0.2 milligram of sodium
GRANDMA'S MARSHMALLOW CAKE
Steps:
- Sprinkle coconut in bottom of a 13" by 9" dry baking pan. In a large bowl combine crushed graham wafers, marshmallows, milk, and cherries.
- Press mixture into pan on top of the coconut. Top with a sprinkle of more coconut. Refrigerate at least 24 hours. Cut into squares and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GRANDMA'S TANDY KAKE
My grandmother made this for all our family gatherings. Everyone loves it now I make it for every party we attend or host. -John Morgan III, Lebanon, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 24 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, beat eggs and sugar until thick and lemon-colored. Beat in milk and vanilla. In another bowl, combine flour, baking powder and salt; gradually add to egg mixture and mix well., Spread into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until lightly browned. Cool 15 minutes on a wire rack. Spread peanut butter over top; cool completely., In a double boiler or metal bowl over simmering water, melt chocolate and butter; stir until smooth. Gently spread over peanut butter. Refrigerate 30 minutes or until firm.
Nutrition Facts : Calories 290 calories, Fat 14g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 156mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.
Tips:
- Use fresh ingredients for the best flavor.
- Make sure your oven is preheated before baking the cake.
- Do not over-mix the batter, as this can result in a tough cake.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting it.
- For the best results, use a high-quality marshmallow creme.
- If you don't have marshmallow creme, you can make your own by melting marshmallows in a double boiler.
- Be creative with your frosting! You can use any flavor of frosting you like, or even top the cake with fresh fruit or whipped cream.
Conclusion:
Grandma's Marshmallow Cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its fluffy marshmallow frosting and moist chocolate cake, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!
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