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–+ servings
Candy Cake
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.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12
Calories 320 kcal

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
Keyword buttermilk cake, chocolate chips, crowd-pleaser, easy cake, marshmallows, nostalgic, potluck dessert, vintage
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