es an outrageously good buttercream frosting. It also makes a surprise appearance in this Marshmallow Creme Pound Cake, helping to produce a cake that is flavorful, tender and absolutely delicious.
This cake was inspired by a fit of experimentation and a sale on marshmallow creme at my local market. The marshmallow creme essentially replaces all of the sugar that you would add in a traditional pound cake recipes. I used both butter and cream cheese in the batter, as well as a splash of vanilla extract, and the cake bakes up beautifully. It is easy to underbake pound cakes because they are so rich and dense. They tend to have a long baking time and that makes some bakers a bit nervous about “drying out” the cake. When baking a pound cake – whether it is this recipe or another – make sure to test your cake for doneness using a toothpick , which should come out clean or with only a couple of moist crumbs attached. Check the cake early and don’t be afraid to bake it for a few more minutes, then check again. This cake is particularly moist for a pound cake, thanks to the creme and the cream cheese, so it will be nice and moist when it is done.
The finished cake is a perfect snacking cake, easy to cut into thin slices so you can indulge throughout the day (which is how I eat it). It can be cut into more substantial slices and served with berries and whipped cream for a more elegant look. The cake has a buttery vanilla flavor and a subtle tang from the cream cheese. It is not overly sweet, but doesn’t need any frosting and is good on its own.
You may be wondering if you can use Marshmallow Fluff in this recipe instead of marshmallow creme. Marshmallow Fluff is actually a name brand of marshmallow creme, so they’ll yield the same results in this cake regardless of what brand you use. I typically use Kraft brand because that is what is most commonly available at stores in my area.
Marshmallow Creme Pound Cake
3 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup butter, room temperature
8 oz cream cheese, softened
3 7-oz jars marshmallow creme
3 large eggs
1/3 cup milk (pref. whole)
2 tsp vanilla extract
Preheat oven to 325F. Lightly grease a 10-inch tube pan.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, beat together butter and cream cheese. Beat in marshmallow creme, followed by eggs and vanilla extract. Mix in half of the flour mixture, followed by the milk. Mix in the remaining flour, stirring until no streaks of dry ingredients remain visible. Pour into prepared pan.
Bake for 65-70 minutes, or until a toothpick inserted into the cake comes out clean or with only a few moist crumbs attached. The cake should spring back when lightly pressed.
Allow cake to cool completely in the pan, then run a knife around the edge to loosen it (if necessary) and transfer onto a serving plate.
Makes 1 cake; Serves 12-16.