I recently discovered a new way to make marshmallow creme filling that makes me want to revise every marshmallow-filled cake recipe I’ve ever made. That’s one of the things I love most about my job – I’m perpetually learning and improving and having epiphanies about cake that I want to shout from the rooftops. This marshmallow creme filling is everything I was hoping for as a cake filling. Soft and gooey. Not cloyingly sweet. Perfect marshmallow flavor. Easy to make with a few simple ingredients. If you’ve been on the hunt for a marshmallow creme filling, I’m certain this one will satisfy.
This post may contain affiliate links. For more information, see our disclosure policy.
The first time I made this marshmallow creme filling was for my Hostess Cupcake layer cake recipe, and it turned out exactly as I imagined. I was inspired by the marshmallow creme center of Hostess Cupcakes and the homemade version exceeded my expectations. So much that my son requested this marshmallow filling for his birthday cake + I am currently working on an Oatmeal Creme Pie layer cake recipe that will include this filling between oatmeal cookie cake layers (more on that asap).
You’ll only need a handful of ingredients for this filling: butter, a little bit of powdered sugar (mostly for stability), a splash of vanilla extract, an entire 7 ounce jar of Marshmallow Fluff, and a pinch of salt to balance everything out.
How to Fill a Cake with Marshmallow Filling
Since this marshmallow creme filling is so creamy and soft, it needs a little extra stability in the form of a buttercream dam. That simply means you’ll want to pipe buttercream (or any other thick frosting) around the edge of your cake layer before filling in the center with the marshmallow creme. The dam will help support the cake layer(s) above instead of letting them squish the filling out with their weight. Here’s how to make a buttercream dam:
- Fill a piping bag with buttercream (or another thick frosting), snip off ½ inch opening, and pipe a circle of buttercream about ¼ inch inward from the edge of the cake layer.
- Fill in the center of the dam with marshmallow creme filling and smooth it down until it’s level with the top of the dam.
- Place the next cake layer on top and repeat the process if there will be additional filling layers.
Cake Flavors to Pair with Marshmallow Filling
I’ve paired this marshmallow filling recipe with a couple different cakes so far (both inspired by Hostess snack treats). Here are a few other flavor recommendations that I imagine would be amazing:
- One-Bowl Chocolate Cake
- S’mores Cake
- Banana Nutella Cake
- Chocolate Vanilla Marble Cake
- Funfetti Cake
- Pumpkin Biscoff Cake
- Vanilla Cake
- Strawberry Cake
- Cookies & Cream Cake
Keep in mind that this marshmallow filling will work with cupcakes as well (and almost any other baked good that you can fill). Whatever you pair this marshmallow creme filling with, it’s sure to be a hit!
Marshmallow Creme Filling
Ingredients
- 1/2 Cup (113g) unsalted butter, room temperature
- 1 Cup (105g) powdered sugar
- 7 Oz (198g) Jet-Puffed Marshmallow Creme
- 1 tsp pure vanilla extract
- pinch of salt, or to taste
Instructions
- In the bowl of a stand mixer with the paddle attachment or using a hand mixer, whip the butter on high speed until smooth and creamy, about 5 minutes. Turn the mixer to low speed and add the powdered sugar. Mix until fully combined, about 2 minutes.
- Add the marshmallow fluff, vanilla, and salt. Continue to mix on low speed until combined and uniform, 1-2 minutes.
Hello, wonderful recipe. Can I use strawberry flavoring instead of vanilla for a strawberry cake. Can this be changed to any flavor I want without messing it up?
Can you torch this to give a toasted appearance?
I was too afraid to try this and ruin the cream.
Hi Kalea! I don’t think you can torch this because of the butter. If you want a marshmallow filling that you can torch, this one works great: https://sugarandsparrow.com/marshmallow-meringue-frosting-recipe/
Can you freeze a cake filled with this type of filling
Yes you can! Just be sure to thaw it in the refrigerator a day ahead of when you want to serve it, then remove it from the refrigerator a few hours beforehand so it comes back to room temp.
I’m sorry you didn’t like the flavor of this, Gwen. Did you use salted butter or unsalted? Or make any substitutions? I’m wondering what might have happened since you got different results both times you made it.
What is the alternative for marshmallow cream there is not in my country there is only marshmallow as a candy.
Hi Shery! I have never tried substituting the marshmallow creme for anything else, so I don’t have a good solution. I’ll report back if I hear of one though!