These cake batter marshmallows are surprisingly easy to make and far better than anything from a store. They start as a basic vanilla marshmallow enriched with dry white cake mix and extra rainbow sprinkles for that unmistakable cake-batter flavor. I used them for cake-batter s’mores—two sugar cookies, white chocolate and one of these marshmallows—and they were a revelation. Read on for the full recipe and tips for perfect, pillowy marshmallows at home.
Homemade marshmallows are a different category of treat: light, tender and delightfully soft. These add-ins—dry cake mix and extra sprinkles—turn a classic marshmallow into a nostalgic cake-batter experience. While there are a few steps, the process is straightforward and rewarding.
The method uses gelatin that you bloom in cold water, a hot sugar syrup heated to 240°F (soft-ball stage), and then whipping everything together in a stand mixer until it becomes opaque and fluffy. Finishing touches include folding in cake mix and sprinkles, then coating the cut marshmallows in a powdered sugar–cornstarch–cake mix blend so they stay non-sticky.
Start by blooming the gelatin in cold water so it softens and absorbs the liquid. While it rests, prepare a sugar syrup on the stove. Microwave the gelatin briefly to return it to liquid form, then combine it with corn syrup in the mixer bowl before gradually streaming in the hot syrup. The mixer does the heavy lifting—after about 10–11 minutes of beating in stages, the mixture will have tripled in volume and be glossy and thick.
Once whipped, sift in the white cake mix and fold in the rainbow sprinkles. Pour the marshmallow into a prepared pan, top with more sprinkles if you like, and allow it to set in a cool, dry place for several hours. After it firms up, cut it into squares and toss each piece in a coating of powdered sugar, cornstarch and a touch of cake mix.
Cake Batter Marshmallows
Description
Makes about 24 marshmallows. Light, pillowy, and flavored with white cake mix and rainbow sprinkles for a cake-batter twist on classic homemade marshmallows.
Ingredients
- 4 1/2 tsp unflavored gelatin
- 1/2 cup cold water
- 3/4 cup granulated sugar
- 1/2 cup light corn syrup, divided
- 1/4 cup water
- 1/4 tsp salt
- 1/4 cup white cake mix
- 3 Tbsp rainbow sprinkles, plus more for garnish
Coating
- 1/2 cup powdered sugar
- 1/3 cup cornstarch
- 2 Tbsp white cake mix
Instructions
- Line an 8×8-inch pan with foil and spray lightly. Set aside.
- In a small bowl, combine 1/2 cup cold water and the gelatin. Whisk and let sit 5 minutes to bloom; it will become slightly jello-like.
- In a small saucepan, combine the sugar, 1/4 cup corn syrup, 1/4 cup water and salt. Heat over high and bring the mixture to 240°F (soft-ball stage) on a candy thermometer.
- Place the remaining 1/4 cup corn syrup in the bowl of a stand mixer fitted with the whisk attachment. Microwave the bloomed gelatin about 30 seconds to liquefy it, then add it to the mixer bowl. Turn the mixer on low to combine while the syrup finishes heating.
- When the syrup reaches 240°F, slowly pour it into the running mixer. Increase the speed to medium and beat 5 minutes. Then raise to medium-high and beat another 5 minutes. Finally, increase to high for 1 minute. The mixture should be opaque, thick and fluffy.
- Sift the white cake mix into the whipped marshmallow, then fold in the sprinkles until evenly distributed.
- Pour the marshmallow into the prepared pan and smooth the top. Garnish with extra sprinkles if desired. Let it set in a cool, dry place for at least 6 hours (overnight is best).
- To make the coating, whisk together powdered sugar, cornstarch and 2 tablespoons cake mix.
- Remove the marshmallow slab from the pan by lifting the foil. Dip a sharp knife into the coating mixture and slice the marshmallow into squares.
- Toss each marshmallow in the coating to prevent sticking and coat thoroughly.
Notes and Tips
Store marshmallows in a single layer in an airtight container in a cool, dry place for up to two weeks. They may become slightly sticky over time; re-coating them in the powdered sugar mixture will help maintain their texture.
If you don’t have a stand mixer, an electric hand mixer can work, but be prepared for a vigorous process as the mixture thickens. Be careful when working with hot sugar syrup—use a reliable candy thermometer and keep children away during heating.
These are excellent for traditional s’mores or as a playful swap in cookies and desserts where you want a sweet, cake-batter marshmallow flavor. For best results, use good-quality sprinkles and fresh cake mix; they contribute texture and aroma to the finished marshmallows.
Enjoy these chewy, nostalgic marshmallows as a special homemade treat. They’re a fun project for anyone who loves baking and a delightful way to elevate s’mores, hot cocoa, or cookie sandwiches.
