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Round chocolate cake topped with marshmallows and chocolate sauce.
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Chocolate Marshmallow Layer Cake

A moist chocolate layer cake filled with marshmallow frosting, topped with chocolate buttercream frosting, and garnished with mini marshmallows.
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 12
Calories 707kcal

Ingredients

Cake:

  • 2 cups granulated sugar
  • 1 ¾ cups all purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk I prefer whole milk
  • ½ cup vegetable or canola oil
  • 2 teaspoons pure vanilla extract
  • 1 cup boiling water

Marshmallow frosting:

  • ½ cup unsalted butter softened
  • 1 ¼ cups powdered sugar
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon milk
  • One 7-oz container marshmallow creme/marshmallow fluff

Chocolate frosting:

  • ¾ cup unsalted butter softened
  • ¾ cup unsweetened cocoa powder
  • 3 ½ cups powdered sugar
  • ¼ whole milk (plus more if needed)

Topping:

  • 1 ½ cups mini marshmallows
  • 3 tablespoons chocolate chips
  • 1 teaspoon milk

Instructions

Cake:

  • Preheat oven to 350°F. Grease three 9-inch cake pans, and line the bottoms with rounds of parchment paper. Set aside.
  • In a large bowl, stir together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla extract, and beat on medium speed for two minutes with a hand mixer or stand mixer. Add the boiling water and stir to combine, scraping the sides and bottom of the bowl as necessary (the batter will be thin). Divide the batter evenly among the three prepared pans. Use a measuring cup or large glass measuring bowl to help divide the batter evenly.
  • Bake for 22-25 minutes, until a toothpick inserted into the center of the cakes comes out clean. Place the pans on wire racks to cool completely. You can also refrigerate the cakes (tightly covered) until you're ready to frost them.

Marshmallow frosting:

  • With a hand mixer or stand mixer, beat the butter and powdered sugar until creamy and combined, about one minute. Add vanilla extract and milk, and beat for another minute. Add the marshmallow creme and beat until completely combined, about one additional minute.
  • Place one layer of cake on a serving platter and spread with half of the marshmallow frosting, leaving a ¼ to ½ inch border around the outside (so the frosting won't spill out the sides). Place another layer of cake on top, and spread with the remaining marshmallow frosting, leaving a ¼ to ½ inch border around the outside. Place the third layer of cake on top of that, and transfer the cake to the refrigerator while you prepare the chocolate frosting.

Chocolate frosting and assembly:

  • Whisk or sift powdered sugar and cocoa powder until all lumps are removed. With a hand mixer or stand mixer, beat butter, cocoa powder, and powdered sugar on low speed, then slowly pour in the ¼ cup milk. Once the ingredients are incorporated, increase the mixer to medium speed and beat for about one minute, until thick and creamy. Add more milk, if needed, to thin out the frosting.
  • Remove the cake from the refrigerator and frost the top and sides with the chocolate frosting. Immediately pile the mini marshmallows in the center of the cake, lightly pressing them down to help them stick to the frosting.
  • Heat the chocolate chips and 1 teaspoon milk in the microwave in 15-20 second increments, until smooth and creamy, stirring frequently. Drizzle the marshmallows with melted chocolate (this will help them stick together). Place the cake in the refrigerator to allow the frosting to firm up. Allow the cake to sit at room temperature for an hour before serving.

Notes

You can make the cake a day ahead and keep the layers tightly covered in the refrigerator until you're ready to frost them.
Cake adapted from Hershey's

Nutrition

Calories: 707kcal | Carbohydrates: 108g | Protein: 5g | Fat: 31g | Saturated Fat: 21g | Cholesterol: 78mg | Sodium: 384mg | Potassium: 247mg | Fiber: 4g | Sugar: 86g | Vitamin A: 640IU | Calcium: 79mg | Iron: 2.6mg