Gingerbread Marshmallow Cake

Somehow I always end up going back to cakes.

I mean, what says celebration better than cake? Even if there’s nothing to celebrate, who doesn’t just love cake? Chocolate, vanilla, german chocolate, red velvet, no matter what the flavor you really can’t go wrong. And it really doesn’t matter if it turns out pretty or not, if nothing else it tastes amazing.

I feel like I have some of the fondest childhood memories centered around cake. I can remember when I was little for either mine or my brothers’ birthdays, my mom would make us a birthday cake. It was usually chocolate, and just the smell of cocoa powder in the air was the most amazing scent. To this day even when I make chocolate cake, that chocolatey scent just brings back those memories.

Now I know this cake isn’t chocolate, I do deviate sometimes, but this cake is really really like really delicious. It fits the season perfectly! Which is why I decided to make it.

Gingerbread and marshmallow? Yes.

Now I am going to put a BIG disclaimer about the caramel… See, my caramel is a work in progress. It’s probably due to the fact that I usually get lazy and eye everything. This caramel however, turned out perfectly! Perfect consistancy, flavor, everything. The downside? I’m not exactly sure these are the most accurate measurements, so if you’re a caramel genius you’re good to go, if you’re new, I suggest just following your gut and check the temperature!

Gingerbread Marshmallow Cake

(Recipe by Sarah Eats Austin)

For the cake 

1 cup Guinness Stout

1 cup dark molasses (not blackstrap)

1/2 teaspoon baking soda

2 cups all-purpose flour

1 1/2 teaspoons baking powder

2 teaspoons ground ginger

1/2 tsp black pepper

1 tablespoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon freshly grated nutmeg

Pinch of ground cardamom

3 large eggs

1 cup packed dark brown sugar

1 cup granulated sugar

3/4 cup vegetable oil


Preheat oven to 350°F. Grease and flour 2 6″ inch cake pans. This is very important with this cake!

 Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.

Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.

Pour batter into cake pans and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 40-45 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely. 

For the marshmallow frosting

3 large egg whites

2/3 cup plus 2 tablespoons sugar

3/4 cup light corn syrup

1 teaspoon pure vanilla extract


Beat egg whites together until light and frothy using an electric stand mixer with the whisk attachment. With the mixer running, slowly pour in 2 tablespoons sugar; beat until soft peaks form.

In a large saucepan, combine 1/3 cup water, corn syrup, and remaining 2/3 cup sugar. Place over medium heat and cook until boiling. Start cooking over medium heat stirring occasionally but never taking your eyes off it. Raise heat to medium high and continue cooking until mixture reaches the soft-ball stage, about 240 degrees F on a candy thermometer, it will take about 10-15 minutes. (The hot syrup may bubble up the sides, turn heat down briefly or remove pan from heat, once the syrup goes back down raise heat and continue cooking.)

Drape an old, clean kitchen towel over the front and side of the mixer, leaving one side open to pour in the syrup. With the mixer on low, slowly add hot syrup to egg-white mixture. Increase mixer speed to high and continue beating for 6-8 minutes. Add vanilla and continue to beat until mixture looks like marshmallow cream, 2-4 minutes more.

Allow to cool, spoon and store in tightly sealed jars in the refrigerator up to a month. 

For the caramel

1/2 cup sugar

2-3 tbls water

1/2 tsp vanilla extract

1/2 cup heavy cream


In a small saucepan combine the sugar and water. Heat over medium high heat and let the sugar dissolve. Cook until the color reaches a nice amber, swirling the mixture occasionally, or until it reaches 165F.

Once it reaches that temperature, take off the heat and add in the vanilla and heavy cream, CAREFUL it will splash and splutter.

Stir to combine and makes an even caramel mixture.

Let cool to room temperature.


Place one layer of cake on a cake plate, spread some marshmallow frosting over top and drizzle with half of the caramel, top with the second layer of cake and frosting, and drizzle with the rest of the caramel.

1 thought on “Gingerbread Marshmallow Cake

  1. Pingback: Holiday Recipe Roundup! | saraheatsaustin

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