Marshmallow Cake Recipe -
Marshmallow Cake Recipe

Marshmallow Cake

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"This is a very old recipe that belonged to my grandmother. I hope that you like it."

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Ingredients Edit and Save

Original recipe makes 2 -9 inch layers Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 inch layer cake pans.
  2. Cream the shortening, add the sugar gradually.
  3. Sift the flour, baking powder, cream of tartar, and salt. Add the flour mixture alternately with the milk to the creamed mixture.
  4. Beat the egg whites until stiff peaks are formed. Fold the beaten egg whites and the vanilla into the cake batter. Pour batter into the prepared pans.
  5. Bake at 350 degrees F (175 degrees C) for 30 minutes.
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Reviews More Reviews

Jun 02, 2006

I made cupcakes and was disappointed. It was exceptionally dry and doughy. If I had folded in the egg whites without the additional 1/4 C. milk, I don't believe the batter would have accepted the egg whites without utterly crushing them. The cake did have a nice rise to it, was a very nice white/ivory color and browned just slightly. The flavor would have been better with almond rather than vanilla as it might have helped mask the odd smell. Also, I expected a 'marshmallow' flavor, but the only similarity to its name was the light rise of the batter. Lastly, the directions say to fold the vanilla and the egg whites into the batter. However, the vanilla separated out from the egg white and, I thought, ruined the integrity of the whites' firm peaks. The result is till edible, I suppose, but I won't be bringing these to share anywhere and I won't add the recipe to my permanent rotation.

Oct 26, 2004

Very flavorful cake, I did add 1/4cup more milk to the batter(batter was way too dry) probably would never make again


8 Ratings

Apr 06, 2011

This is lovely, made as the recipe instructs. Light, sweet, slightly sponge-y, and will be perfect with fruit. It is quite sweet, and not everyone will want a sweet frosting on it. Do NOT add extra milk; it will weigh down the cake and ruin the texture, if not the flavor. I did sift the flour before measuring, then sifted it again as instructed. It's an older recipe, and that was how I learned to make cakes as a girl, so it seemed natural. I will admit that I didn't "fold" in the beaten egg whites. I whipped them in by hand, and the batter came together beautifully. I might have been able to use a low setting on my stand mixer to the same effect. Thank you for sharing!

Mar 25, 2010

amazing. used a 9 inch square, baked for 1 hour, and was amazing. can't say how amazing it is. so simple and disappearing as i write this

Oct 16, 2011

This was very good, although it tasted like corn bread to me. Was it supposed to taste like that? I put fruit dip on top with fruit on the side. It was delicio!!:]


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  • Calories
  • 130 kcal
  • 7%
  • Carbohydrates
  • 20.9 g
  • 7%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 4.5 g
  • 7%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 85 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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