Caramel Marshmallow Cake, soft, moist cake recipe, with caramel and marshmallows and topped with a fresh whipped cream frosting. Great for celebrations, parties and dessert

Caramel Marshmallow Cake ... oh my word! For all you caramel and cake lovers, here is the cake recipe you've been waiting for all your life!

Welcome to the world of Lovefoodies! We're forever experimenting and inventing new and fun ways to eat food we all love. Maybe you've landed on this page because you like Caramel? Maybe you're a cake monster? or maybe you are curious about the marshmallows in this cake?
I love caramel.....cake.....marshmallows....cream...... so why not put them all in one dessert to make it a really cheeky one?

This soft cake recipe really is full of surprises.

It's moist, the cake batter has got marshmallows inside it...yes, you read that right...MARSHMALLOWS!

It's got a middle filling of lovely fresh whipped cream, a layer of Dulce De Leche, AND to top it all off...you only have to look at the top of this cake! It's even got mini Malteser / whopper bits all over it, as well as the other favorites we've mentioned. What fun it was to make...and what fun it was to eat! A PURE DELIGHT!

This cake is great for a celebration, party, birthday, gathering, such as a pot luck, church coffee morning and so on. I've also made these in cupcake size for portion control and convenience as I took them to a kiddies birthday party. They were the first cakes to all disappear!

So let's see what we need to do to get one of these cheeky toffee cakes into your home.... and yes, you will surprise your diners for sure!

Check out our handy Oven Temperature Conversion Guide!

Prep Time

20 minutes

Cook Time

25 -35 minutes

Yield

8 servings

You will need

• Two 8 inch cake tins. If using one deep 8 inch tin, (and cutting the cake in half yourself, the cook time will be 45 minutes approx)
• or one 8 ½ x 4 ½ x 2 ½ (6 cup) Loaf pan - the cook time will be between 1 hr 20 minutes - 1 hr 30 minutes at 300 F

Ingredients

The Cake

3 cups / 350 g Self Raising flour
3 cups / 350 g Light Brown sugar
1 ½ cups 350 g Room temperature butter
6 Medium Eggs
½ cup / 120 ml of milk
2 tablespoons Dulce De Leche
4 marshmallows cut into pieces. (about 2 tablespoons)

The cream filling & topping

1 ½ cups or 10 oz or 300 ml fresh whipping cream (heavy cream)
1 package 'Whip It' OR  3 Teaspoons cornflour (cornstarch) & 3 Teaspoons Powdered sugar

What is Whip It?

Whip it is an ingredient used to stiffen up the whipped cream so it will stay firm for 24-48 hours if refrigerated.

If you don't use some kind of stiffener, you must eat your cake within a few hours otherwise the fresh cream will start to break down and go watery.

I know some cannot get hold of Whip it, so I have given you an alternative of adding cornstarch & powder sugar to the cream. This will give you the same results without compromise on flavour.

The other ingredients you need: (the filling & topping)

5 tablespoons Dulce De Leche. If you want to make your own dulce de leche, you can use our easy recipe.

A handful of large marshmallows cut into small pea sized peices, or a bag of mini marshmallows

A Package of mini Malteser / Whopper bits or some other mini crunchy chocolatey goodies for sprinkling

Instructions

1. Set oven to 180 C, Gas 4, 350 F

2. Grease & flour your baking tins. - Rub some butter all over the insides of your tins, then put a spoonful of flour in the centre of one, roll the tin around so the flour sticks to the tin, tip the excess flour into the next tin and do the same. Discard the excess flour.

3. Get everything ready to make the cake. Sift the flour. Set aside

Make the cake first

4. Beat the butter and sugar until pale, and fluffy.

5. Add the eggs, one at a time whilst beating the mix. If the batter starts to split, add a tablespoon of your sieved flour after each egg. Add half the flour, and all the milk (slowly) and combine. Add the 2 tablespoons of Dulce De Leche.

6. Switch your mixer off and with a metal spoon, add a handful of marshmallows and combine gently, then add the remaining flour. GENTLY FOLD in the remaining flour into the cake mix. Be patient, fold gently so you incorporate air and not cause the cake to end up with a 'rubbery' texture.

7. Pour the batter evenly into the two cake pans and place in the oven for 25-30 minutes. If you are using one deep 8 inch cake pan, the cook time will be around 40 minutes or so. Use the clean toothpick test to check your cake is done.
If you are like me and you like to watch the cakes cooking in the oven...DO NOT PANIC if you see marshmallows growing in your cake batter! When the cake is done the marshmallows will from a gooey mix inside the sponge!

8. When the cakes are ready, take out of the oven and leave them for 2 minutes to relax in the tins. 

Turn them out of the tins UPSIDE down on a cooling rack. We want them to be flat so we can decorate the top. Allow to completely cool.

As you can see I made 2 little cupcakes with the same batter, as a test.. well, you know, the cook should ALWAYS try what they make before serving to others yes?

Make the fresh cream filling & topping:

9. Add the fresh whipping cream, Whip It, OR sieved cornstarch/cornflour & sugar powder to your mixer bowl. Start on a slow speed, as it thickens, increase the mixer speed and whisk until the cream is stiff and thick. The cream should stay on the beater when you take it out of the bowl.

10. Take 2 or 3 tablespoons of Dulce De Leche and spread it on to the surface of one cake (for the middle of the cake). Then use half the cream to spread on top of the Dulce De Leche, so it will be the filling like a sandwich. Smooth evenly but not too neat. I think it's nice to have some of the cream sticking out the sides.

11. Carefully place the other half of the cake on top of the cream. Add the rest of the cream (not too smooth, but in bumps) and decorate with your marshmallows, blobs of Dulche De Leche and chocolate mini crunchie things. Be as random and creative as you like!

For best results, place in the fridge to chill for an hour or so before slicing.
This cake will keep refrigerated for up to 2 days, although it is doubtful it will last that long!

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

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