Toasted Marshmallow Filled Chocolate Layer Cake
Toasted marshmallow filled chocolate layer cake has six layers of heavenly, decadent, moist chocolate cake! Filled with a toasted marshmallow buttercream frosting, this is an extraordinary cake for special occasions.
Celebrations always call for chocolate. I made this cake last weekend for a dear friend who just landed her dream job!!!… in San Diego :(. And there is no better way to say “I am so happy for you” and “I’m going to terribly miss you” than a super moist chocolate cake.
Did I mention this friend of mine was the one who introduced me to baking?? Yeah, I made my first cake in her kitchen using her Kitchenaid and baking supplies. She was so kind and laughed gently as I sprayed the cake pan and splattered PAM all over my face and her counter :). I am very grateful!!
This cake first caught my attention on Sweetapolita’s recipe index a year ago, and recently, Brown Eyed Baker recreated it for her birthday. I knew I had to try it, and this occasion was the perfect time. I needed a WOW cake and this chocolate marshmallow filled chocolate layer cake delivered!
Let’s discuss the toasted marshmallow filled chocolate layer cake.
It’s six-layers of very rich chocolate cake enriched with hot coffee which makes for a moist cake. Then, the cake is filled with a toasted marshmallow frosting made with crunchy toasted marshmallows, butter and marshmallow cream. Such goodness!! The malted flavor in the chocolate frosting was achieved by adding Ovaltine (who knew???) and it complimented the chocolate so well.
This is the best cake I have made so far!!!
And I am glad it was for this occasion. I am so happy for my friend and so proud of her great achievement. There is no doubt, I will miss her and her baby so much, but on the bright side, I now have San Diego on my vacation list and can’t wait to visit!
Here’s the recipe for the epic toasted marshmallow filled chocolate layer cake. Enjoy!
- 2 ½ cup + 1 tablespoon all purpose flour
- 3 cups sugar
- 1 cup + 1 tablespoon Cocoa powder (I used Ghirardelli)
- 1 tablespoon baking soda
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon salt
- 3 large eggs, at room temperature
- 1½ cups buttermilk, at room temperature
- 1 ½ cups strong black coffee, hot
- ¾ cup vegetable oil
- 1 ½ tablespoons vanilla extract
- 16 large white marshmallows
- 1 cup powdered confectioners’ sugar, sifted
- 1 cup (2 sticks) butter, at room temperature
- ½ teaspoon vanilla paste (I used Nielson Madagascar) or pure vanilla extract
- 7.5 ounce Marshmallow Fluff
- 1lb butter (4 sticks), at room temperature
- 4 cups confectioners’ sugar, sifted
- ¾ cup Ovaltine Classic (brown in color)
- 1 tablespoon pure vanilla extract
- Pinch of salt
- 8 ounces semisweet or dark chocolate, melted and cooled (I used a combination of both)
- ½ cup heavy whipping cream
- Preheat oven to 350oF. Grease and line three 8-inch round cake pans with parchment paper. Grease parchment and set aside.
- Sift together all the dry ingredients in the bowl of an electric mixer.
- In a medium bowl, combine all the wet ingredients using a whisk.
- Mix the dry ingredients on low speed for 1 minute. Stop the mixer and add the wet ingredients. Mix for 2 minutes on medium speed and scrape the sides and bottom of bowl. Mix for additional minute on medium speed.
- The batter will be thin. Divide evenly among the baking pans. (I measured the batter by the cup to ensure equal layers of cake.
- Bake for 20 minutes and rotate pans in the oven. Continue to bake until a toothpick inserted in the center comes out almost clean, about 12 more minutes.
- Cool cakes in pan on wire racks for 20 minutes. Gently invert onto rack to cool completely. Meanwhile you could start on the filling and frosting.
- Preheat oven to broil.
- Line a cookie sheet with foil and spray with nonstick cooking spray.
- Place the marshmallows on the lined sheet and place on the lowest rack of oven.
- Broil marshmallows until brown, about 30-60 seconds. Keep an eye on them as they burn really fast.
- Remove pan from oven and turn the marshmallows over.
- Broil until golden brown, another 30-60 seconds.
- In an electric mixer fitted with the paddle attachment, beat the butter and icing sugar on low until combined, about 1 minute. Add vanilla and increase speed to medium and beat for about 3 minutes.
- Add the marshmallow fluff and toasted marshmallows and mix on lowest speed for 1 minute, just until combined.
- Beat the icing sugar and butter on low speed for about 1 minute in the bowl of a stand mixer fitted with the paddle attachment.
- Add the malt powder, vanilla and salt and beat on low speed for about 2 minutes until well combined.
- Pour in the cooled chocolate and beat for additional 2 minutes on medium speed until smooth.
- Add whipping cream and beat on medium-high for an additional minute or two.
- Slice each cake in half horizontally to yield six cake layers.
- On a cake stand or 8-inch cake board, place the first layer face-up and cover with a third of the toasted marshmallow filling. Place another cake layer face-up and cover with malted chocolate frosting.
- Repeat until you come to your final layer, which you will place face-down.
- Frost the entire outside of cake with a thin layer ‘crumb coat’ of frosting. Chill for 20 minutes.
- Frost with remaining frosting to create a smooth finish. Decorate and style as desired.