Lemon Caramel Marshmallow Drip Cake: A Must-Try Delight!
A soft, golden, and totally irresistible Lemon Caramel Marshmallow Drip Cake that’s perfect for any occasion.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 1 hr 25 min
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 250g all-purpose flour
- 200g sugar
- 120g butter
- 3 eggs
- Zest of 2 lemons
- 1 tsp vanilla extract
- 200ml heavy cream
- 80g lemon curd
- 2 tbsp powdered sugar
- 150g sugar
- 3 tbsp water
- 40g butter
- 100ml coconut cream
- Marshmallows (for topping)
- Crushed cookies (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans.
- Cream butter and sugar until fluffy, then add eggs, lemon zest, and vanilla. Fold in flour gently.
- Bake for 20–25 minutes, until golden and springy. Cool completely, then slice into 2–3 layers.
- Whip cream with powdered sugar and fold in lemon curd for a bright, tangy filling.
- Make caramel by heating sugar and water until amber, then whisk in butter and coconut cream until smooth. Cool slightly.
- Stack cake layers with lemon cream and a drizzle of caramel between each. Frost with whipped cream.
- Add marshmallows on top, toast lightly with a kitchen torch, and drizzle more caramel. Sprinkle cookie crumbs for crunch.
Notes
- Chill before slicing for clean layers
- Serve with a side of fresh berries for balance
- Perfect centerpiece dessert for spring or summer gatherings
- Whip cream just to soft peaks for smooth spreading
- Use homemade lemon curd for a brighter flavor
- Warm caramel slightly before drizzling for glossy drips
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 35g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 50g
- Protein: 6g