Gingerbread cake topped with marshmallow fluff, toasted and finished with caramel and sprinkles!
This cake needs to be on your Christmas recipe list. It is easy to make and a huge hit in my home. I bought a 7oz container of Jet-Puffed marshmallow crème. It is the perfect amount to make the cake topping. It can be a little challenging to spread on the cake so make sure the cake has cooled completely, or it will pull up cake pieces. After you spread it best you can it is time toast!
You can use a kitchen torch or the oven. Set the oven to broil with the door cracked open and keep an eye on it. You just want a golden-brown toasted marshmallow.
Let’s get started!
Ingredients
Gingerbread cake
- 2 1/3 cups All-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 3/4 tsp salt
- 1/3 cup granulated sugar
- 1/2 cup shortening
- 3/4 cup hot water
- 1Â egg
- 1 cup maple syrup
Topping
- 7 ounces of Jet-Puffed marshmallow crème
- Caramel topping (I use ice cream caramel topping)
- Sprinkles any Christmas themed sprinkle works (optional)
Directions
- Preheat the oven to 350℉
- Grease a 9×13″ pan
- In a medium bowl add the flour, baking soda, cinnamon, salt, and ginger. Stir and set aside.
- in a large bowl or a standing mixer with the whisk attachment add the shortening and sugar. Whisk until fluffy, about 5 minutes.
- Now add the maple syrup and egg. Whisk until combined.
- Add the flour mixture a little at a time, alternating between flour and hot water. Mix well.
- Pour the batter into the baking dish.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake completely cool. About 1 ½ – 2 hours.
- Spread all the marshmallow over the cake.
- Torch or broil the marshmallow until nice and golden like a s’more. To broil- Set the oven to broil with the door cracked open and keep an eye on it. You just want a golden-brown toasted marshmallow.
- Slice and serve with caramel topping and sprinkles.
- ENJOY!
