Best 2 Toasted Marshmallow Ice Cream Cake Recipes
Indulge in a delightful symphony of flavors with our toasted marshmallow ice cream cake, a culinary masterpiece that elevates the classic s'mores experience to new heights. This irresistible cake features layers of moist chocolate cake, creamy marshmallow ice cream, and a torched meringue topping that mimics the campfire-roasted marshmallow. It's a dessert that evokes nostalgic memories of summer nights spent around the campfire, with a modern twist that's sure to impress.
This recipe provides step-by-step instructions for creating each element of the cake, from the rich chocolate cake batter to the luscious marshmallow ice cream. It also includes a guide to torching the meringue topping, ensuring that it achieves the perfect golden-brown color and slightly crispy texture.
In addition to the toasted marshmallow ice cream cake, the article offers a collection of other delectable recipes that are perfect for any occasion. From the classic chocolate chip cookies to the decadent red velvet cupcakes, each recipe is carefully crafted to deliver a unique taste experience.
Whether you're a seasoned baker or a beginner looking to try something new, this article has something for everyone. So gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave your taste buds craving more.
TOASTED MARSHMALLOW CAKE
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
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
ICE CREAM CAKE
Steps:
- Heat the oven to 350 degrees F. Grease a 13 by 17-inch sheet pan and line the bottom and sides with parchment or waxed paper.
- Sift together the 3 cups sugar, flour, cocoa, baking powder, baking soda, and salt. Transfer to a mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly. Whisk together the eggs, milk, oil, and vanilla extract in a medium bowl and add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed just until combined. The batter will be quite thin. Pour the batter into the pan. Bake until a tester inserted in the center of the cake comes out clean (a few crumbs are okay) and the center feels firm to the touch, 25 to 30 minutes. Let cool in the pan. Chill, covered, until ready to build the cake. Make room in your freezer for a serving platter that you'll build the cake on.
- Place a piece of parchment over the entire cake and flip it out onto another sheet pan. Peel off the original parchment and cut the cake in half so you have 2 pieces 13 by 8 1/2 inches. Place a piece of cake on a rectangular serving platter and schmear the ice cream on it all the way to the edges. Smooth it out with an offset spatula and place back in the freezer.
- After it has chilled 15 minutes or so place the second layer of cake on top, cover with parchment paper and press down with a sheet pan gently to stick the top layer. Return to the freezer while you make the chocolate topping.
- In a small saucepan, heat the 1 cup of cream and once it comes to a boil pour it over the chopped semisweet chocolate and whisk to make a smooth ganache. Do the same with the remaining 1/2 cup of cream and the white chocolate, adding the mint extract and green coloring to make a light mint green color then place it in small pastry bag with a small plain tip.
- Remove the cake from the freezer and working quickly spread the chocolate ganache over the surface of the cake smoothing it with an offset spatula.
- Drizzle lines of the green ganache over the entire surface of the cake at diagonal. Take a toothpick and run it back and forth in the opposite direction to draw it through the ganache and make decorative pattern.
- Return to the freezer until ready to serve. Trim off the edges to even off the cake then cut into rectangle pieces.
Tips:
- Use fresh marshmallows. Fresh marshmallows will give your ice cream cake a gooey, chewy texture. If you use old marshmallows, they will be dry and crumbly.
- Toast the marshmallows evenly. Toasting the marshmallows evenly will give your ice cream cake a golden brown color and a delicious flavor. If you toast the marshmallows too much, they will be burnt and bitter.
- Use a high-quality ice cream. The ice cream you use will make a big difference in the flavor of your cake. Choose a high-quality ice cream that you enjoy the taste of.
- Let the cake freeze completely before serving. This will help the cake to hold its shape and make it easier to slice.
- Store the cake in the freezer until you are ready to serve. This will help the cake to stay fresh and delicious.
Conclusion:
Toasted marshmallow ice cream cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its gooey, chewy marshmallow filling and creamy ice cream, this cake is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert, give toasted marshmallow ice cream cake a try. You won't be disappointed!
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