Marshmallow-Candy Swirl Cake

I've been finding a lot of inspiration at the candy store lately. There's something so wonderful about all those bins of colorful candies - jawbreakers, gummybears and jelly beans (and etcetera) - just looking at them makes me feel happy and energetic. (Or maybe I'm just having a sugar rush. 
Marshmallow-Candy Swirl Cake


  1. 3 1/2 cups/287g cake flour (such as Swan's down, do not substitute homemade cake flour)
  2. 1 Tbsp plus 1 tsp baking powder
  3. 1/2 tsp salt
  4. 6 large egg whites, room temp
  5. 1 teaspoon vanilla extract
  6. 1 1/2 cups/12.75 oz whole milk, room temp
  7. 1 cup/113g unsalted butter, softened
  8. 1 1/2 cups/298g sugar
  9. Pink, yellow and green food color 


  • Preheat oven to 350 degrees. Grease two 6-inch pans and one 4-inch pan; line with parchment. 
  • Sift together flour, baking powder, and salt; set aside. Whisk together egg whites and milk in a separate bowl; set aside.
  • Beat butter using the paddle attachment until soft and creamy. Add sugar gradually and beat until light and fluffy.  Scrape down the bowl as needed.  Beat in vanilla.
  • Add flour mixture alternately with the egg white/milk mixture.  Begin and end with flour mixture and beat until smooth on medium-low speed after each addition.