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Pumpkin Spice Marshmallow Cake

Some of the best cakes are those imperfectly perfect cakes, like this Pumpkin Spice Marshmallow Cake.

Pumpkin Spice Marshmallow Cake on marble cake pedestal.

This fall classic is baked with all cinnamon, ginger, cloves, nutmeg, cardamom and all spice. Lastly I mixed in a little orange zest to bring out all the flavors. For the filling and frosting, I roasted marshmallows and processed them in a food processor to cut some of the gooeyness. Once combined with the whipped meringue, you’ve got a roasted marshmallow frosting with bits of roasted marshmallow all throughout.

Overhead shot of Pumpkin Spice Marshmallow Cake on marble cake pedestal.

Pumpkin Spice Marshmallow Cake

  • All-purpose flour: is the most versatile flour there is. Since it has more protein in it than cake flour, it’s a great choice for cakes that need extra structure.
  • Baking soda: reacts with other acidic ingredients, such as buttermilk, sour cream, molasses or brown sugar. Once the baking soda comes into contact with an acidic ingredient, it creates carbon dioxide and should be baked right away.
  • Baking powder: is a combination of baking soda and cornstarch. Baking soda works when it comes into contact with a liquid and again when it comes into contact with heat.
  • Ground cinnamon: perfect for all things fall, like this Pumpkin Spice Marshmallow Cake.
  • Ground ginger: is the most common form of ginger used for baking. It has a different flavor from fresh ginger root and should never be substituted for fresh ginger. Ground ginger should always be aromatic and fresh for best flavor.
  • Ground cloves: work great in combination with cinnamon, ginger, nutmeg, all spice and cardamom, however cloves are very potent and should be used conservatively.
  • Freshly grated nutmeg: should always be purchased as a whole. The flavor of freshly grated nutmeg is spicer, sweeter and warmer than bottled ground nutmeg.
  • Ground allspice: comes from allspice berries, not from a blend of different spices. Allspice should be used in conjunction with other spices as it can be overpowering if used on its own.
  • Ground cardamom: is another great spice to buy whole and ground yourself for best flavor.
  • Salt: helps with flavor.
  • Canned pumpkin puree: I prefer to use Libby’s %100 Pure Pumpkin for best flavor. I’ve tried other brands and noticed a difference in flavor.
  • Granulated sugar: helps add flavor, moisture, structure and browning.
  • Vegetable oil: oil helps keep the cake moist a while still chilled.
  • Eggs: bind, leaven and emulsifies.
  • Grated orange peel: helps bring out all the flavors of the spices and pumpkin.

Roasted Marshmallow Frosting

Get ready to be wowed! This isn’t a typical marshmallow frosting. Nope, this one is completely homemade, with bits of real roasted marshmallow bits inside. Because of that, the frosting isn’t super smooth and will end up with a more natural or organic look to it.

Note, that this frosting requires you to use a food processor to process the roasted marshmallows to cut down some of the gooeyness in the frosting.

Crumb Coating

While this cake doesn’t have to be crumb coated since there are bits of roasted marshmallows in it, I did it anyway. I went ahead and crumb coated this cake because it still gives you a nice base to work from and a chilled cake is always easier to ice.

Pumpkin Spice Marshmallow Cake pipped with frosting for preparation to ice.

Icing The Cake

Since the frosting is on the deliciously gooey side, I piped the frosting on the sides of the cake, then used a cake scraper to smooth out the sides.

Pumpkin Spice Marshmallow iced on the cake turntable.

Salted Caramel Sauce Tips

  • Once your sugar, corn syrup and water are combined DO NOT stir once the mixture starts to heat up. Mixing it at this point will cause the mixture to crystallize.
  • Don’t turn your back while cooking the sugar mixture. The caramel can go from perfect to burnt in a second! Be sure you have no interruptions while making the caramel sauce.
  • Be super careful when adding the cream, the mixture will steam and bubble rapidly, but continue to whisk constantly!
  • For applying the drips there are a few options:
    • Apply drips with a spoon.
    • Fill a piping bag with caramel sauce and cut a small opening from the tip, and pipe the sauce on to the sides.
    • Pour the sauce on top of the cake and smooth out with an offset cake spatula, letting the drips fall naturally where they may.
Pumpkin Spice Marshmallow on cake pedestal on three quarter angle.

Cake Decorating Tools

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Stand mixer
  • Candy thermometer
  • Rimmed baking sheet
  • Parchment paper
  • 8-inch cardboard cake round
  • Nonslip mat
  • Cake turntable
  • Offset cake spatula
  • Kitchen torch, optional
Pumpkin Spice Marshmallow Cake closeup sliced.

Pumpkin Spice Cake Baking Schedule

  • Day 1: Bake the cake layers.
  • Day 2: Prepare the frosting, assemble and serve.
Pumpkin Spice Marshmallow Cake wide open shot of cake slices.

Cake Storage

  • Cake layers can be baked up to 5 days in advance, wrapped in plastic wrap, stored in an airtight container in the refrigerator.
  • Roasted marshmallow filling and frosting is best used the day it is prepared.
  • Assembled cake is best served the day it is assembled, but it can be stored in the refrigerator for up to 1 day in a airtight container.
Pumpkin Spice Marshmallow Cake close up of cake slice with fork.

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Pumpkin Spice Marshmallow Cake close up of cake layers.
Pumpkin Spice Marshmallow Cake on marble cake pedestal.

Pumpkin Spice Marshmallow Cake

Yield: 12
Prep Time: 1 hour
Cook Time: 25 minutes
Additional Time: 45 minutes
Total Time: 2 hours 10 minutes

Three moist layers of pumpkin spice cake filled and frosted with roasted marshmallow frosting and topped with homemade salted caramel sauce and roasted marshmallows.

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Stand mixer
  • Candy thermometer
  • Full sized rimmed baking sheet
  • Parchment paper
  • Food processor
  • 8-inch card board cake round
  • Nonslip mat
  • Cake turntable
  • Offset cake spatula
  • Kitchen torch, optional

CAKE

  • 3 cups (15 ounces) all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cardamom
  • ½ teaspoon salt
  • 1 15-ounce canned pumpkin
  • 1 1/2 cups (10.5 ounces) granulated sugar
  • 1 1/4 cups vegetable oil
  • 4 large eggs
  • 2 teaspoons finely grated orange peel

TOASTED MARSHMALLOW FROSTING

  • 4 large egg whites
  • 1 1/4 cups (8.75 ounces/250 grams) granulated sugar
  • 1 tablespoon corn syrup
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 20 large marshmallows
  • 3/4 cups unsalted butter, at room temperature
  • 1 1/2 cups (6 ounces/190 grams) powdered sugar, sifted
  • 1 teaspoon vanilla extract

CARAMEL SAUCE

  • 3/4 cup (5.25 ounces) granulated sugar
  • 2 tablespoons light corn syrup
  • 2 tablespoons water
  • 1/2 cup (4 ounces) heavy cream, at room temperature
  • 2 tablespoons unsalted butter, diced
  • 3/4 teaspoon sea salt
  • 1 teaspoon vanilla extract

Instructions

CAKE

  1. Spray 3 8-inch round cake pans with nonstick baking spray and set aside. Adjust an oven rack to the center position and heat oven to 350 degrees. In a large bowl whisk flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, allspice, cardamom and salt to combine.
  2. In the bowl of a stand mixer, combine the pumpkin, sugar and oil on medium-low speed for 2 minutes.
  3. Add eggs in one at a time, on low speed beating until just combined. Stir in orange peel.
  4. Add the dry ingredients into the wet ingredients and beat on low speed until just combined. Give the batter a final stir by hand with a rubber spatula. Divide cake batter between prepared cake pans and with a small offset cake spatula, spread the batter in an even layer and bake for 20 to 26 minutes or until a wooden skewer inserted in the center comes out with a few moist crumbs attached. Let cakes cool in their pan for 10 minutes and then invert on to cooling racks to cool completely.

TOASTED MARSHMALLOW FROSTING

  1. In the stainless steel bowl of a stand mixer, with the whisk attachment attach, combine the egg whites, sugar, corn syrup, cream of tartar and salt. Place the bowl of a saucepan of simmering water, being sure the bottom of the mixer bowl does not touch the simmering water. Whisking frequently, cook the egg white mixture until it reaches 130 degrees on a candy thermometer, the sugar should be completely dissolved before moving on to the next step.
  2. Carefully transfer to the mixer stand and beat on low speed for 2 minutes. Increase the mixer speed to medium and beat for another 2 minutes. Increase the speed to high and continue to beat for 5 minutes until the egg white mixture is thick and glossy. Add the vanilla extract and and mix to combine and set aside.
  3. Preheat the oven broiler and line a rimmed baking sheet with parchment paper. Arrange the marshmallows on the prepared baking sheet in a single layer. Broil the marshmallows, being sure to watch closely until they are toasted and slightly charred, about 3 minutes. Remove the baking sheet from the oven and flip the marshmallows over using tongs. Return the baking sheet to the oven and broil for 1 to 2 minutes more. Remove the baking sheet from the oven and let marshmallows cool 10 to 15 minutes. Using a greased rubber spatula, placed cooled marshmallows in the bowl of a food processor.
  4. In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter on medium speed until light and fluffy, about 6 minutes. Reduce the mixer speed to low and slowly add the powdered sugar and vanilla extract. Increase the mixer speed to medium-high and beat until fluffy, about 3 minutes.
  5. Transfer the buttercream to the food processor. Pulse a few times until the marshmallows are dispersed but there are still pieces of toasted marshmallow remaining. Transfer the mixture back to the mixer bowl and beat on medium speed until combined, about 30 seconds.
  6. Stop the mixer and add the meringue. Beat on low speed until combined. Don’t over beat or the frosting will deflate. Use frosting immediately.

ASSEMBLY

  1. Center one cake layer on an 8-inch cake round and place on top of a cake turntable lined with a nonslip mat. Spread about 2/3 cup marshmallow frosting over the top in an even layer. Top with a second cake layer, gently pressing down to adhere. Spread another 2/3 cup marshmallow frosting on top. Place the last cake layer on top, gently pressing down to adhere.

CRUMB COAT

  1. Apply a dollop of frosting to the top of the cake and with an offset cake spatula, spread a thin layer of frosting over the top and sides of the cake, catching any loose crumbs and sealing them in. Refrigerate or freeze the cake for 15 to 30 minutes.

FROSTING THE CAKE

  1. Add remaining frosting to a piping bag fitted with a round piping tip or coupler. Pipe frosting over the sides of the cake. Gently press a cake scraper against the bottom cake board and rotate the turntable to remove the excess frosting and to smooth the sides of the cake. Apply more frosting to any gaps and use the cake scraper and rotate the turntable again until the sides are smooth. Chill the cake in the refrigerator or freezer while you prepare the caramel drip.

CARAMEL DRIP

  1. In a small saucepan, combine the sugar, corn syrup and water.
  2. Heat mixture over high heat occasionally swirling the pan (do not stir), until it turns golden in color, about 8 minutes. The mixture will rapidly boil until slowing down, then darkening in color. Remove the saucepan from the heat and let the bubbles subside.
  3. Slowly whisk in the heavy cream. The mixture will sputter and foam up but be sure to keep stirring.
  4. Add the butter and continue to stir until the butter has melted. Add the salt and vanilla extract and stir to combine. Pour caramel into a heat proof container and let cool for 20 minutes. The caramel will thicken as it cools.

DECORATING

  1. Once the caramel drip has come to the right consistency, using a spoon, drip caramel off the edges of the cake. Pour more caramel on the top of the cake and smooth out with an offset cake spatula until it reaches the drips. Chill the cake in the freezer or refrigerator for about 15 minutes to set the caramel before adding toasted marshmallows on top.

ROASTED MARSHMALLOWS

  1. Using a kitchen torch, roast a few marshmallows and place on top of the cake and serve. If you don’t have a kitchen torch, you can roast the marshmallows in the broiler.

Notes

Cake layers can be baked up to 5 days in advance, wrapped in plastic wrap, stored in an airtight container in the refrigerator.
Roasted marshmallow filling and frosting is best used the day it is prepared.
Assembled cake is best served the day it is assembled, but it can be stored in the refrigerator for up to 1 day in a airtight container.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 678Total Fat: 45gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 30gCholesterol: 124mgSodium: 683mgCarbohydrates: 63gFiber: 2gSugar: 29gProtein: 8g

*Nutrition information is an estimate and will vary.*

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