Rose Mary Mogan


I made this wonderful cake for a community event that I recently attended. It was very well received. I love the recipe because you can always change a few simple ingredients to make an entirely different cake altogether.

Adding the pastel marshmallows made for an impressive presentation. This cake is very moist, tasty and full of flavor.


★★★★★ 1 vote

12 or more depending on portion size
25 Min
1 Hr 30 Min


  • 3 stick
    butter, softend
  • 8 oz
    cream cheese, softned room temperatue
  • 3 c
    all purpose flour, i used white lily
  • 6 large
    eggs, room temperature
  • 1 Tbsp
    lemon extract
  • 2 Tbsp
    vanilla bean paste
  • 1 Tbsp
    baking powder
  • 2/3 c
    evaporated milk
  • 3 c
    granulated sugar



  1. PREHEAT OVEN TO 325 DEGREES F. Cream butter and cream cheese in mixing bowl until very creamy.
  2. Gradually add the sugar and beat well after each addition has been added.Then add in the eggs one at a time beating well after each has been incorporated into batter.
  3. Sift the flour and baking powder together in a medium mixing bowl
  4. Now alternate the milk and flour In 1/3 increments alternating after each has been added into the sugar egg mixture. Add in both extracts and beat again until well incorporated.
  5. Spray a Bundt pan with Baker's Joy being sure to coat the tube & around sides and top of pan.
  6. Bake in preheated 325 degree F. oven for 1 hour & 30 minutes or until tooth pick inserted into center of cake comes out clean. Be sure to leave at least 1 1/2 to 2 inches in cake pan to allow cake to rise.
  7. Frost cake as desired. I used canned cream cheese frosting & Pastel colored mini marshmallows for this event, because it was on display for an extended period of time. Otherwise I would have used a homemade cream cheese frosting.

Printable Recipe Card


Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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