Marshmallow Cake

Marshmallow Cake

Carol 0

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

Ingredients {{adjustedServings}} servings 130 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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  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 5

  1. 8 Ratings


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.


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


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!