Six-Layer Chocolate Cake with Toasted Marshmallow Filling & Malted Chocolate Frosting
This year, I resumed my tradition of baking myself a birthday cake. Each year I like to pick an extra-special recipe that I’ve had my eye on and make it sometime around my birthday. Last year, I didn’t make one since I was in Florida and I spent my birthday eating chocolate, playing tennis and having dinner at an open-air restaurant on the Intercoastal. In the spirt of doing a complete 180, this year I’m home in Pittsburgh, watching the snow fall (holy crazy weather!).
In years past for my birthday, I’ve made an Oreo Cheesecake, a Peanut Butter-Fudge Cheesecake and Tiramisu Cupcakes, to name a few. I had originally thought about making some sort of chocolate-peanut butter/peanut butter cup cake this year, but since I gave up peanut butter for Lent, it will have to wait. Then I remembered this amazing “campfire delight cake” that I had seen on Sweetapolita awhile ago, and it seemed like the perfect over-the-top birthday cake candidate. With SIX(!!) layers of rich chocolate cake, a toasted marshmallow filling and a malted chocolate frosting, the cake was an absolute dream. It lived up to the hype and then some, as it is one of the best cakes to ever come out of my kitchen.
Let me tell you, this chocolate cake is intense. The layers are so moist and the flavor is deep and rich, thanks in part to using a high quality Dutch-process cocoa powder and hot coffee to enhance the chocolate.
The toasted marshmallow filling is flat-out genius. Not only is the frosting made with marshmallow cream, but actual toasted marshmallows are added. You get all of the marshmallow flavor along with little bits of toasted marshmallows with every bite. Paired with that chocolate cake recipe, I was pretty sure that things couldn’t get any better…
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Then, along came the chocolate frosting. This is no ordinary chocolate frosting. I discovered the wonderment of using Ovaltine in chocolate frosting when I made brownies with buttercream frosting last year; it adds a malted flavor that is distinct but not overpowering and a perfect accompaniment to the chocolate.
If you want a cake that has some serious wow factor, you must make this cake! Not only is it sky-high and absolutely stunning, but it tastes even better than it looks!
Since it’s my birthday, I’m off to eat another slice of cake :) Cheers!
One year ago: Cinnamon-Sugar Scones
Two years ago: Salted Peanut Chews and Tiramisu Cupcakes
Three years ago: Easy Vanilla Bean Buttercream and Peanut Butter-Fudge Cheesecake
Four years ago: Blueberry Crumb Cake
Five years ago: Caramel-Topped Flan
Six years ago: Oreo Cheesecake
Six-Layer Chocolate Cake with Toasted Marshmallow Filling & Malted Chocolate Frosting
Ingredients
For the Cake:
- 2½ cups (312.5 g) + 1 tablespoon all-purpose flour
- 3 cups (600 g) granulated sugar
- 1 cup (86 g) + 1 tablespoon Dutch-process cocoa powder
- 1 tablespoon baking soda
- 1½ teaspoons (1.5 teaspoons) baking powder
- 1½ teaspoons (1.5 teaspoons) salt
- 3 eggs, at room temperature
- 1½ cups (360 ml) buttermilk, at room temperature
- 1½ cups (355.5 ml) strong black coffee, hot
- ¾ cup (163.5 ml) vegetable oil
- 4½ teaspoons (4.5 teaspoons) vanilla extract
For the Toasted Marshmallow Filling:
- 16 large marshmallows
- 1 cup (120 g) powdered sugar
- 1 cup (227 g) unsalted butter, at room temperature
- ½ teaspoon (0.5 teaspoon) vanilla extract
- 7.5 ounce (212.62 g) Marshmallow Fluff
For the Malted Chocolate Frosting:
- 2 cups (454 g) unsalted butter, at room temperature
- 4 cups (480 g) powdered sugar
- ¾ cup (93.75 g) Ovaltine Classic
- 1 tablespoon vanilla extract
- Pinch of salt
- 8 ounces (226.8 g) semisweet or dark chocolate chocolate, melted and cooled
- ½ cup (119 ml) heavy cream
Instructions
- Make the Cake: Preheat oven to 350 degrees F. Grease three 8-inch round cake pans, line the bottoms with rounds of parchment paper, grease the parchment, then flour the insides of the pans, tapping out excess; set aside.
- In the bowl of an electric mixer (or large mixing bowl if you're using a hand mixer), sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla.
- Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin).
- Divide the batter evenly among prepared pans. Bake for 20 minutes and rotate the pans in the oven. Continue to bake until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs), about 12 more minutes. Cool the cakes (in the pans) on wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely.
- Make the Toasted Marshmallow Filling: Place the marshmallows on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. Place on the lowest rack of oven, and broil marshmallows until nice and brown on top, keeping an eye on them the entire time so they don't burn. Remove pan from oven and gently turn the marshmallows over, and broil until the other side is golden brown.
- Beat the butter and powdered sugar on low speed until blended together, about 1 minute. Add the vanilla extract and increase the speed to medium-high; beat for 3 minutes. Stop the mixer, add the Marshmallow Fluff and toasted marshmallows, and mix on the lowest speed for about 1 minute, scraping the sides of the bowl as necessary.
- Make the Malted Chocolate Frosting: Beat the butter and powdered sugar on low speed until blended together, about 1 minute. Add the Ovaltine, vanilla and salt, and continue to beat on low until well combined, about 1 to 2 minutes. Add the melted chocolate and beat on medium speed until smooth, about 2 minutes. Add the heavy cream and beat on medium-high speed for another minute.
- Assemble the Cake: Slice each cake layer in half horizontally so you have six cake layers. Place your first layer face-up on a cake plate and cover with one-third of the Toasted Marshmallow Frosting. Place another cake layer face-up and cover with about ¾ to 1 cup of Malted Chocolate Frosting. Repeat, alternating marshmallow and chocolate filling layers, until you come to your cake final layer, which you will place face-down. Frost the entire outside of cake with the remaining Malted Chocolate Frosting.
Notes
- Cake is best served the same day it is made, but leftovers can be stored at room temperature or in the refrigerator, well-wrapped, for up to 3 days.
- You can substitute marshmallow creme for the Marshmallow Fluff.
- For the cleanest cake slices, refrigerate the cake for about 30 minutes before cutting. Use a sharp knife dipped in hot water (and wiped dry) between each cut.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I’ve made this cake about seven times and every single time it gets devoured. I would like to know if you can make it just a double layer like a sheet pan? Everybody wants me to bring these to larger functions and I feel like I could get more servings if I just did two layers and a large sheet pan.
I have made this cake in the past and loved it as is. Our granddaughter wants a “hot chocolate” cake. Could I substitute hot cocoa powder for the Ovaltine?
I think that would work!!
Question on the Ovaltine. Is use of Ovaltine for the “malt” flavor in frosting? Could you substitute Carnation chocolate malt powder? I don’t see Ovaltine “Classic” in stores I guess.
Is it possible to make the cake a couple days ahead and freeze it?
Thanks
Is the marshmallow filling stable enough to frost the cake?? I want to make cupcakes for my twin nephews.
I have malted milk powder that isn’t chocolate. With the melted chocolate in the frosting, will this work? Thanks!
It’s a good recipe. It looks very tasty and pleasing to the eyes. It’s also easy to prepare.
Online Cake Delivery Mumbai
I spent 70.00 to make this cake for.my.boyfriends.birthday and this cake would not.stay.together. I put toothpicks in it but it slid completely off one side and collapsed on my kitchen floor! The icing is not very good , it’s just extremely rich but doesn’t taste good. This cake was very disappointing to say the least! I would not recommend it for sure!
did you follow the recipe correctly?? I’ve made this cake several times & I haven’t had any problems. You might have not let the cake cool down enough before frosting.
Made this cake multiple times and
it’s always been a winner. I’m about to make it again as this year’s
Christmas cake.
Like the other commentator who
replied, it sounds like you didn’t let
it cool down enough before icing it. 🤷♀️
Yes, the icing is very sweet, but the actual cake isn’t at all so they
balance each other out. Maybe put your icing on thinner, I never use
the whole batch of chocolate icing.
me again… can I cut this down to just two pans? easy to two/thirds the recipe?
thanks
Phyllis
Hi… help… I only have 2 round pans of this size…. can I fill them and then wait for the first two to come out of the oven, cool and then use one for the rest of the batter or do I need three pans? I am afraid that the batter will be ruined while it waits for the two pans to cool…. thanks
Phyllis
Awesome recipe for a delicious cake. Thanks for sharing your recipe. The layered cake was came up absolutely good.
Thanks Again,
Chefbakers.
Amazing!! On Sept 12, 2021, I tried this recipe (adjusted for high altitudes – I live in Denver), and it is wonderful!! I will be trying this recipe again soon. Thank you so much. I found that several years ago this was my 2nd Pinterest pin in the cake section. So glad I looked so far down my Pinterest listing.
Ohh that’s turns out really good we tried your recipe and believe me the taste was just awesome, glad that i bumped on to this Six layer chocolate cake and tried it, thank you soo much for such wonderful recipe
Hello! Due to scheduling I would like to make this cake over several days. I know that cake and the frosting would be fine, but if I make the filling the day before assembly should I keep it in the fridge or on the counter? And if I keep it in the fridge, how do I bring it back to life?
Recipe looks daunting , but it’s really not! Wonderful recipe, it the second time I’ve made and will again. Only problem is cake taker tall enough to hold it, HA!
I made this cake for a Birthday and the person I made it for LOVED IT. His Mother used to make him a simpler version when he was a kid, so this one really hit a home-run! A good decadent cake to make sporadically, easy to follow steps and great flavours. Thank you for sharing!!!
Yummy! A fantastic birthday cake! Thank you for sharing.
I’m a big lover of toasted marshmallows, and I’m excited to try this recipe! Thank you for providing this information.
Best homemade cake I’ve ever had!!! The cake itself is moist, rich, and delicious. Perfect taste and texture (although I cut out about 1/3 of the sugar, so if I’d used the whole amount I think it might’ve been a little too sweet). The toasted marshmallow filling was very sticky and hard to blend, but it was so good! The malt chocolate frosting was awesome as well. Perfect combo. I cut the entire recipe in half and made a 3 layer cake. I ended up with extra frosting and filling (about one cup each) and mixed in flour, baking soda, and an egg to make cookies! Super delicious. I found this recipe about seven years ago and have been wanting to make it since then. Glad I finally did! It wasn’t as time-consuming or difficult as I expected. Thanks for the awesome recipe.
I’m wondering if anyone has tried making this chocolate frosting with less butter? If some people think it’s a soft frosting, and I would rather have a light frosting, could I use less sugar?
Hi! Going to try making this cake for Valentine’s day. Can I substitute Milo for Ovaltine?
Yes, you can!
Delicious Cake !. I would like to eat this
This cake is delicious, but super sweet. I cut the sugar to 2 cups in the cake (could probably cut another 1/2 cup), 3/4 cup in the marshmallow filling and by 1 cup in the chocolate frosting, It was still very, very sweet but I was afraid if I used less sugar it might impact the consistency of the frostings.
Yum! Super rich cake! I loved the marshmallow filling and malt frosting. It was delicious, and a very rich cake. It’s in the list of my favorite cakes. Thanks for the share my friend
Hey,
The Cake is really mouthwatering! I gotta try this and I can’t wait anymore.
I have made this cake and it is delicious! I want to use the marshmallow filling( minus toasted marshmallows) for a cupcake frosting. Do you think it would pipe well? Thanks for your help!
Hello,
Is there a way I can replace the coffee in this recipe with something else?
If not does the cake taste of coffee a lot or not?
Thank you very much