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Ribena Marshmallow Cake: No Bake, Just Chill!

March 5, 2015

After finding the best dish soap for my hands, I restarted my baking journey. Besides plowing the Internet for recipes, I also joined a baking community on Facebook, Baking’s Corner, which really inspired me to up my game a notch!

Whilst I don’t have the guts to bake complicated food just yet (think Kueh Lapis aka thousand layer cake), I took note of the simpler, never attempted before, recipes.

And one of them was the Ribena Marshmallow Cake.


This Ribena Marshmallow Cake is easy-peasy. It’s so easy and delicious that I’m all for making it again and again! It may take a bit of time to put everything together (all the chilling in between), but it is not at all physically draining.

The best part is, you can leave it unattended in the refrigerator without worrying that something will happen to it. Haha!

Part One: The Crust

Crush the 10 pieces of Digestive biscuits and combine with the unsalted butter. I crushed them with my hands, ensuring that every piece is fully crumbled to sand-like state. If you have a food processor, you can use that as well.

Once mixed evenly together, spoon them into your container/cake pan/tart pan – whichever you prefer – and spread it out evenly to cover the entire base. After the base is covered, put it into the refrigerator to chill for at least two hours.

I used two GLAD Entrée containers (measuring about 15cm x 15cm each) for my cake, and I left the base to chill overnight as I made it at about 11pm. Hehe.

Part Two: The Filling

Put all the ingredients for the filling into a pot and cook it over low heat and stir constantly to prevent burning.

The first time I did this, I used the regular sized marshmallows (Rocky Mountain) and it took a while for all of it to melt completely. The second time round, I cut them into quarters and the time spent over the stove was much shorter. So if you really want to save time on this, get the mini marshmallows, then you won’t have to spend time cutting them up too!

After everything has melted and combined completely, pour it over the crust and put it back into the refrigerator to chill.

As I’m using two containers for this, I spooned the filling alternating from one container to another to ensure that it is distributed evenly between them.

While waiting for the marshmallow filling to firm up, Sean and I took the children out for breakfast, did some grocery shopping and laundry too! Hehe!

Part Three: The Topping

Pick a small bowl that can fit nicely into a bigger bowl, then fill the smaller bowl with room temperature water and sprinkle gelatin over it. Do not stir! Just sprinkle and set it aside for about 10 minutes. I covered mine with cling wrap during this wait.

When 10 minutes is up, fill the bigger bowl with hot water (I used boiling hot) and then placed the smaller bowl in it. Set it aside for another 10 minutes or until everything has melted and the mixture becomes clear. Once that happens, remove the smaller bowl and let it cool to room temperature.

After the mixture has cooled to room temperature, stir in Ribena Cordial to combine then pour it over the filling. Leave it to chill in the refrigerator for at least two hours.

Just like what I did with the filling, I spooned the topping, alternating between the two containers, to make sure that they both receive the same amount of topping.

And this is what awaits you at the end of (at least) two hours…

Yummilicious Ribena Marshmallow Cake!

Needless to say, this cake is a hit in our family and the children look forward to having some when they return home from school 😀

Ribena Marshmallow Cake
Delicious and light, perfect for dessert! This cake is also an alternative to cheesecake.
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  1. 150g Digestive Biscuit (crushed)
  2. 60g Unsalted Butter (softened)
Marshmallow Filling
  1. 200g Marshmallow
  2. 250ml Fresh Milk
  3. 200ml Whipping Cream
  4. 2 teaspoon Gelatin
Ribena Topping
  1. 130ml Water
  2. 3 teaspoon Gelatin
  3. 90ml Ribena Cordial
  1. Combine crushed biscuit and butter in a bowl.
  2. Spread onto a tart pan or cake pan with removable base.
  3. Refrigerate for about 2 hours, or until it has set.
  1. Put all Marshmallow Filling ingredients into a pot.
  2. Simmer over low heat and stir constantly until the marshmallow and gelatin are completely dissolved.
  3. Pour onto the chilled crust. Refrigerate for about 2 hours, or until it has set.
  1. Sprinkle gelatin into the bowl of water. Do not stir. Set it aside for 10 minutes.
  2. Place the bowl in a larger bowl filled with hot water and set aside for 10 minutes, or until the gelatin melts completely.
  3. Remove the bowl from hot water and let it cool to room temperature.
  4. Stir in Ribenia cordial and pour over the chilled marshmallow filling. Refrigerate for about 2 hours, or until it has set.
  5. Serve chilled.
Adapted from Baking's Corner
Adapted from Baking's Corner
Amazingly Still

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