Candy Cake is a charming vintage dessert that perfectly captures the nostalgia of mid-20th-century American home baking. The recipe combines fluffy cake batter with chopped marshmallows and chocolate chips for a delightful gooey texture, topped with a buttery brown sugar crumble that caramelizes beautifully during baking. Its name comes from its candy-like sweetness and texture, a true “church supper” or “family gathering” favorite. This simple yet indulgent cake embodies the comfort and warmth of classic home desserts, ideal for potlucks, holidays, or a cozy weekend bake.
Ingredients
- 2 cups flour (sifted, not cake flour)
- 2 ½ tsp baking powder
- ¼ tsp salt
- ½ cup shortening (Crisco)
- 1 cup sugar
- 1 egg
- ¾ cup buttermilk
- 1 tsp vanilla extract
- 12 large marshmallows (cut into eighths)
- ½ cup chocolate chips
- ¼ cup brown sugar
- 2 tbsp butter (melted)
- ½ cup nuts (chopped, walnuts or pecans)
Instructions
Step 1: Preheat Oven
- Preheat oven to 375°F (190°C). Grease a 13×9×2-inch baking pan.
Step 2: Combine Dry Ingredients
- In a medium bowl, sift together flour, baking powder, and salt. Set aside.
Step 3: Cream Shortening and Sugar
- In a large mixing bowl, cream together Crisco and sugar until light and fluffy.
- Add the egg and beat well.
Step 4: Add Wet Ingredients
- Mix in buttermilk and vanilla extract until well combined.
Step 5: Combine Mixtures
- Gradually add the dry ingredients to the wet mixture, stirring until smooth.
Step 6: Add Candy Components
- Fold in chopped marshmallows and chocolate chips.
Step 7: Pour Batter
- Spread the mixture evenly into the prepared pan.
Step 8: Make the Topping
- Combine brown sugar, melted butter, and chopped nuts.
- Sprinkle this mixture evenly over the batter.
Step 9: Bake
- Bake for 45–50 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Step 10: Cool and Serve
- Cool in the pan before cutting into squares. Serve warm or at room temperature.
Tips
- Cut marshmallows into small pieces (eighths as written) to help them melt evenly into the batter
- Lightly dust chocolate chips with a bit of flour to keep them from sinking in the batter
- Substitute mini marshmallows to save prep time cutting standard marshmallows
- Toast the chopped nuts before sprinkling for deeper flavor
- Line pan with parchment for easier removal and cleaner slices
- Add a pinch of cinnamon to the brown sugar, nut topping for a warm flavor note
- Try swapping chocolate chips for butterscotch or peanut butter chips for variation
- Buttermilk can be substituted with milk plus 1 teaspoon vinegar or lemon juice if needed
- Let cake cool slightly before serving so molten marshmallow sets but cake remains gooey
- Serve warm with whipped cream or ice cream for a richer dessert
Nutrition
Calories: 320kcalCarbohydrates: 48gProtein: 3gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 25mgSodium: 160mgPotassium: 90mgFiber: 1gSugar: 32gVitamin A: 220IUCalcium: 60mgIron: 1mg
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