Strawberry Bundt Cake with Marshmallow Rocky Road Frosting #BundtBakers

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Strawberry Bundt Cake with Marshmallow Rocky Road Frosting

Strawberry Bundt Cake with Marshmallow Rocky Road Frosting

It’s Bundt Baker’s time of the month again and this month our challenge was to make a Rocky Road Bundt Cake. I decided for me this cake would be all about the frosting so I started with a box strawberry cake mix and made it according to the package directions.

The frosting on this cake actually has a dozen strawberry marshmallows in it!  It has an interesting consistency that worked perfectly on this cake. It starts out as a type of butter cream but when you add the marshmallows to it the consistency totally changes, to a soft and creamy consistency. Be careful not to get the marshmallows to hot when you add them. If you do the frosting will melt and you will have a mess on your hands. I put my marshmallows in a 1000 watt microwave for just less than 15 seconds. When you see the first marshmallow start to puff up take them out of the microwave. It will dry to the touch in a couple of hours. Be sure to frost it quickly so you can get the topping ingredients to stick to the cake.

Strawberry Bundt Cake with Marshmallow Rocky Road Frosting

I used mini marshmallows, mini chocolate chips and chopped almonds for the rocky road topping. As soon as you get the frosting on the cake you want to add the marshmallow mixture to the top and sides. I found the mini marshmallows at our bulk food store but regular marshmallows will work also. I didn’t need to add additional food coloring to the frosting, I just let the strawberry marshmallows color it.  I would use regular chocolate chips and sliced almonds if you can’t find the minis. I had some freeze dried strawberries so I crushed up a handful of them and added them to the top for a little more strawberry flavor.

5.0 from 1 reviews
Strawberry Bundt Cake with Marshmallow Rocky Road Frosting
Author: 
Recipe type: Bundt Cake, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: Serves 10
 
Strawberry Bundt Cake with Marshmallow Rocky Road Frosting
Ingredients
  • one strawberry cake made according to package directions
  • Frosting
  • ½ cup butter - softened
  • 2 cups confectioner's sugar
  • 1 teaspoon vanilla
  • 2 tablespoons milk
  • 12 strawberry marshmallows
  • Toppings
  • 1 cup mini marshmallows
  • ½ cup mini chocolate chips
  • ½ cup chopped almonds
  • handful freeze dried strawberries - optional
Instructions
  1. Make the cake according to package directions. Bake in a bundt pan. Cool.
  2. To make the frosting add the butter, confectioner's sugar, vanilla and milk to a mixing bowl. Beat with a whisk attachment for about 5 minutes until light and fluffy.
  3. Put the marshmallows in a glass bowl. Microwave them for about 15 seconds, they will just start to puff up. Do not get them too hot. It is okay if they aren't all puffed. If you get them too hot they will melt the frosting. Add the marshmallows to the mixing bowl. Beat for about 3 minutes.
  4. Frost the cake. Sprinkle the toppings on the side and top of cake.

 #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.

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Strawberry Bundt Cake with Marshmallow Rocky Road Frosting

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Comments

  1. says

    Nice to see a prominence of fruit in a rocky road cake. So many are chocolate. It’s a lovely color and I’m sure it tastes as good as it look.

  2. says

    Talk about a festival of strawberry and chocolate! I love all the little bits stuck on the frosting, Mary Ellen. A feast for the eyes as well as the mouth.

  3. says

    Mary Ellen, your cake looks amazing. I love strawberry cake and I love that you used it in a rocky road theme! I want to cut myself a piece right through this screen!

  4. says

    Mary Ellen, you are one smart cookie! Fantastic idea of making your Rocky Road themed cake out of a strawberry cake! With Strawberry Marshmallow frosting too!!! Beautifully delicious looking! :-)

  5. says

    Dear Mary Ellen, your bundt is so very pretty. I love the pink theme you chose…I can only imagine how wonderful it must have tasted. xo, Catherine

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