Cake Batter Marshmallows

Cake Batter Marshmallows | Cookies and Cups

These Cake Batter Marshmallows are simple to whip up! I used mine for Cake Batter S’mores! Homemade marshmallows. Y’all.

I know people have been saying it forever, but really, they are so amazingly amazing. Worlds better than store-bought. Actually, it’s hard to even compare them, because they are completely different.

So anyway, I busted out Shauna’s book Marshmallow Madness again. I am, and have been obsessed with this book for the past year. Most recently I made these S’mores Fudge Bars using her recipe for Homemade Fluff.  You guys need to make those before the summer ends.  Honestly.

But I decided I needed to make some Cake Batter Marshmallows.  Because I also decided I needed to make a Cake Batter S’mores.  We’ll get to those in a minute.

Of course I knew Shauna probably did all the leg work for the marshmallows already, so I studiously consulted the book. Yep. She did.

She calls them Birthday Cake Marshmallows.  Tomato-patahto.

Cake Batter Marshmallows | Cookies and CupsThese marshmallows are so fun.  They are a basic vanilla marshmallow, but I added dry cake mix into the mallow AND extra sprinkles. I even took it one step further and added some cake mix into the coating.

It all worked.

There’s a few steps to these, but if I can so it, do can you.  Pinky promise.

First you’ll need unflavored gelatin…

Cake Batter Marshmallows

Mix that with some water…

Cake Batter Marshmallows

Let it sit for 5 minutes or so.  It will get jello-ish… It’s called “blooming”.

Cake Batter Marshmallows

Meanwhile mix together some sugar syrup in a small saucepan.  Bring it to 240°. While that is boiling, melt your gelatin in the microwave for 30 seconds and turn it back to a liquid.

Pour that into the bowl of your stand mixer with some corn syrup and let your mixer stir it together on low speed while you’re syrup is boiling.

Cake Batter Marshmallows

Finally when the syrup has reached 240° pour that slowly into the mixer and turn the speed up to medium.  Let it go for 5 minutes.

Cake Batter Marshmallows

It will look like the picture in the upper right-hand corner. Then turn mixer up again and let it mix for another 5 minutes.   It will look like the picture in the LOWER right-hand corner.

Crank your speed up to high for another minute or two.  From start to finish it will have tripled in volume.

Then sift some dry cake mix into the mallow…

Cake Batter Marshmallows

And also sprinkles.

Cake Batter Marshmallows

Stir that together and pour into a prepared pan…

Cake Batter Marshmallows

Garnish with more sprinkles if you want!

Cake Batter Marshmallows

Let it sit for 6 hours.  I know it’s hard. Then whisk together some powdered sugar, cornstarch and a little more cake mix. This is your coating.

Cake Batter Marshmallows

Dip your knife into the coating and cut your marshmallows into squares.

Cake Batter Marshmallows

Coat them pretty thoroughly with the coating you prepared…

Cake Batter Marshmallows

And yeah.  The most perfectly squishy marshmallow you ever did see. I seriously love these things.

Cake Batter Marshmallows | Cookies and Cups

Now…onto the important part.

I used the Cake Batter Marshmallows to make…dum dum dummmmmm…Cake Batter S’mores. You guys.

This is 2 sugar cookies, white chocolate and a cake batter marshmallow.

Possibly my favorite invention ever.

Cake Batter Marshmallows | Cookies and Cups


Cake Batter Marshmallows


makes 24 marshmallows


  • 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


  1. Line an 8×8 pan with foil and spray lightly. Set aside.
  2. In a small bowl combine 1/2 cup water and the gelatin. Whisk together and let sit for 5 minutes.
  3. Meanwhile combine the sugar, 1/4 cup of the corn syrup, 1/4 cup water and salt in a small saucepan over high heat. Boil until the temperature reads 240° on a candy thermometer.
  4. While syrup is boiling pour remaining corn syrup in the bowl of your stand mixer, fitted with whisk attachment. Place the gelatin, which will now be fairly solid in to the microwave and heat for 30 seconds, turning it back into a liquid. Pour that into the mixing bowl with the corn syrup and turn mixer on low and let it run.
  5. When the syrup is 240* slowly pour it in to the running mixer and turn speed up to medium. Beat it for 5 minutes. THEN increase speed to medium high and continue beating for another 5 minutes. Lastly turn mixer up to high and beat for 1 minute more. It will be opaque and fluffy.
  6. Sift in cake mix and fold sprinkles in, until evenly combined.
  7. Pour mixture into prepared pan, garnish with more sprinkles and and let sit in a cool, dry place for at least 6 hours.
  8. When ready to cut the marshmallows, make the coating by whisking together the powdered sugar, cornstarch and cake mix together.
  9. Remove the foil from the pan and peel back from the marshmallow.
  10. Dip your knife into the coating mixture and cut the marshmallows into squares.
  11. Coat each cut marshmallow with coating, to prevent sticking.


Store in a cool, dry place in single layer inside an airtight container fro up to 2 weeks. You will need to toss these again with more coating the longer they sit.

recipe slightly adapted from Marshmallow Madness by Shauna Sever from Piece of Cake

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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50 Responses
  1. Karenb

    Can this recipe be doubled for a 9″ x 13″ pan? I am embarrassed to admit that I never owned an 8″ x 8″ pan!! That size is just too small for my family and all their friends that hang out at my house! Thanks for sharing-can’t wait to make them!!

  2. I’ve been trying to make vegetarian marshmallows… it’s much harder when you can’t eat gelatine! I haven’t quite managed it yet but I’m getting closer, need to try it when the humidity is lower, I think. Yours look so cute and colourful 🙂

  3. I had some cake mix left over from the Grown-Up Cake Batter Milkshakes that I made a couple weeks ago, but I used it to top a peach cobbler! Now I’m wishing I’d seen this first!

  4. Holly K

    Last year, “pinspired” by the devil’s playground aka Pinterest, I attempted homemade marshmallows. The kids were so excited, I was so excited, it was a joyous occasion. Until it wasn’t, because I failed miserably. I can bake, cook and follow directions like nobody’s business so I have no idea what went wrong but it did, very wrong and all our marshmallow hopes and dreams were crushed, er, flattened. But this recipe, just might be the ticket to helping me recover from my Post Traumatic Marshmallow Experience. You PROMISE that it’s easy?!? 🙂

  5. I’ve been seriously wanting to make homemade marshmallows for a few years and I finally made them this past week. I wanted to make an all-honey version, but I was making them at my mom’s and she has the most limited kitchen possible! I didn’t have a candy thermometer so I tried to guesstimate soft ball stage and I don’t think I let the syrup cook enough because when I tried to cut the marshmallows, they disintegrated into nothing! I’ll have to try them again now that I’m back in my well-stocked kitchen 🙂

    So close! These sound like real diet-killers!

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Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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