Marshmallow Easter Bonnet Cake Recipe

Lemon Marshmallow Easter Bonnet Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Lemon cake mix filled with lemon filling and crown of hat is filled with marshmallow, cream cheese and confectioner’s sugar filling.  Its delicious!

Note: you will need canned or purchased lemon pastry filling or cream cheese filling with a little bit of lemon curd. 


Units Scale

118.25 ounce package lemon cake mix
13 ounce package lemon instant pudding/pie mix-dry
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 teaspoon lemon extract
2 cups lemon pastry filling* Purchased pre made filling
17-ounce marshmallow crème
14 ounce package cream cheese, softened
1 cup heavy whipping cream-whipped
4 tablespoons confectioner’s sugar
1 teaspoon crème bouquet extract or vanilla
3-cans Lemon Frosting or 3 cups buttercream lemon frosting


  1. Preheat oven to 350.
  2. Lightly spray with cooking spray 12-inch round and half- round baking pan.
  3. Sprinkle half round pan with flour to coat pan.
  4. Line bottom of 12-inch pan with parchment paper, lightly spray with cooking spray. Set aside.
  5. In large mixing bowl, combine cake mix, pudding mix, water, oil, eggs and extract.
  6. Beat on medium speed 2 minutes.
  7. Divide batter between the two pans and fill half full.
  8. Bake 12-inch cake for 25 minutes and half round 15-18 minutes.
  9. Remove cakes from oven to cool 5 minutes, invert cakes onto cooling rack.
  10. Wrap cakes in plastic wrap and freeze for one hour.
  11. Meanwhile, whip heavy cream, confectioner’s sugar and extract to firm peaks.
  12. Place whipped cream in separate bowl.
  13. Whip marshmallow crème and cream cheese together in mixing bowl until smooth.
  14. Add whipped cream and cheese mixture until combined. Set aside.

Hat Assembly:

  1. Remove cakes from freezer and cut 12-inch cake in half making two layers.
  2. Leaving a one-inch edge around the half round cake cut a center well for marshmallow filling.
  3. Save top slice of the center cake to replace over the crème.
  4. Fill well with marshmallow cream cheese mixture, plug opening with reserved cake pieces.
  5. Place in freezer to firm while preparing 12-inch layer.
  6. Separate 12-inch layer in half horizontally.
  7. Place bottom half of cake on 10 or 12 inch cake board,.
  8. In piping bag with or without a tip, fill with lemon frosting.
  9. Pipe a wall around the outer edge of cake.
  10. With lemon pastry filling, fill cake top inside the wall of lemon frosting.
  11. Top with remaining cake half.
  12. Place in refrigerator to firm for 25 minutes.
  13. Frost top and sides of 12-inch layered cake with lemon frosting.
  14. Frost half round cake with frosting before adding to base cake.
  15. Place filled half round cake in center of 12-inch cake to resemble a hat.
  16. Add additional frosting around brim to fill in any gaps.
  17. Tie decorative ribbon around the base of the crown of cake as a band and bow.
  18. Attach edible flowers or clean faux flowers or pipe buttercream flowers to decorate.


Don’t let the long instructions discourage you from making this cake.  It is worth baking and making.

Pans needed:   half ball cake pan 

12″ round layer cake pan 

Freezing the 12″ round cake and ball pan cake half for 45 minutes will make the cake easier to cut, fill and frost.