Six-Layer Chocolate Cake with Toasted Marshmallow Filling & Malted Chocolate Frosting

Six-Layer Chocolate Cake with Toasted Marshmallow Filling and 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.

Six-Layer Chocolate Cake with Toasted Marshmallow Filling and Malted Chocolate Frosting

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…

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.

Six-Layer Chocolate Cake with Toasted Marshmallow Filling and Malted Chocolate Frosting

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!

Six-Layer Chocolate Cake with Toasted Marshmallow Filling and Malted Chocolate Frosting

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

Yield: 12 to 16 servings

Prep Time: 1 hour 30 minutes

Cook Time: 35 minutes

Total Time: 4 hours

An amazing six-layer chocolate cake with a toasted marshmallow filling and a malted chocolate frosting. This is one for the ages!

Ingredients:

For the Cake:
2½ cups + 1 tablespoon all-purpose flour
3 cups granulated sugar
1 cup + 1 tablespoon Dutch-process cocoa powder
1 tablespoon baking soda
1½ teaspoons baking powder
1½ teaspoons salt
3 eggs, at room temperature
1½ cups buttermilk, at room temperature
1½ cups strong black coffee, hot
¾ cup vegetable oil
4½ teaspoons vanilla extract

For the Toasted Marshmallow Filling:
16 large marshmallows
1 cup powdered sugar
1 cup unsalted butter, at room temperature
½ teaspoon vanilla extract
1 (7½-ounce) jar Marshmallow Fluff

For the Malted Chocolate Frosting:
2 cups unsalted butter, at room temperature
4 cups powdered sugar
¾ cup Ovaltine Classic
1 tablespoon vanilla extract
Pinch of salt
8 ounces semisweet or dark chocolate chocolate, melted and cooled
½ cup heavy cream

Directions:

1. 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.

2. 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.

3. 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).

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

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.

Notes:

  • 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.

(Recipe adapted from Sweetapolita)

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273 Responses to “Six-Layer Chocolate Cake with Toasted Marshmallow Filling & Malted Chocolate Frosting”

Comment Pages 1 2 3 4
  1. Averie @ Averie Cooks on March 25, 2013 at 1:29 am

    Happy Birthday!!!!!! I don’t even know where to begin. Buttermilk AND oil make for such a soft and moist cake. And the coffee (1.5 cups!) and the Dutch proc cocoa powder. Love using that combo. Then the Fluff AND the toasted marshmallows worked in for texture. And then the Ovaltine. So many amazing little tricks worked in. I could have a field day just with each layer on it’s own!

    Reply

  2. Amy on March 25, 2013 at 1:40 am

    This looks amazing and Im keen to give it a go but I was wondering what is marshmallow fluff and is there a substitute for it? I live in Australia so we dont have a lot of that sort of thing here.

    Reply

    • Kate Hutchinson on March 26th, 2013 at 4:36 am

      I have seen marshmallow fluff in Woolworths/Safeway check the aisle with the maple syrup it will probably be there

      Reply

      • Amy on March 27th, 2013 at 10:48 pm

        Awesome I’ll have a look this arvo after work!

        Reply

        • Barbara on May 28th, 2013 at 3:48 am

          This is probably a little late into this topic, but I have bought it at Coles and Reject Shop has it quite frequently.

          Reply

  3. Sarah on March 25, 2013 at 1:55 am

    There is NO SUBSTITUTE for making your own birthday cake! Nothing makes me feel more giddy and excited than frosting myself up a giant layer cake! Woohoo, it’s a Celebration!

    Reply

  4. Cristina on March 25, 2013 at 2:16 am

    Happy birthday!!! Hey yesterday was my birthday. :-) If it makes you feel better the weather in my neck of Florida was cruddy and rainy so you didn’t miss out on much. I seriously am in love with your blog and drooling over this cake!!

    Reply

  5. Listening Daisy on March 25, 2013 at 3:09 am

    Happy birthday!

    Reply

  6. T.R. on March 25, 2013 at 3:19 am

    Happy Personal New Year!!!!. I love that you make a treat for yourself every year. I think I’ll start this year and this cake looks amazing. I’m usually a red velvet fan but I did your Cheese Cake Factory red velvet for my xmas party. :O)

    Reply

  7. Mimi on March 25, 2013 at 3:21 am

    Happy B’day!
    Your cake looks divine…
    Can you share what brand of Dutch-Process cocoa you used?

    Reply

    • Michelle on March 28th, 2013 at 2:17 pm

      Thank you Mimi! I use Penzeys Dutch-process cocoa.

      Reply

      • Mimi on April 4th, 2013 at 6:55 pm

        ooh, I’ve been wanting to try that brand, and now I will…Thanks!

        Reply

  8. Valerie on March 25, 2013 at 3:29 am

    First of all, a very Happy Belated Birthday to you, MIchelle! WOW — What a cake!!! It looks so darn amazing, that I was almost tempted to lick my computer screen — ALMOST!

    Reply

  9. anastassia on March 25, 2013 at 3:47 am

    happy birthday!

    Reply

  10. Jill on March 25, 2013 at 3:52 am

    I may have to make this very soon, even though I just finished two cakes in a row (carrot and ice cream) for our family’s crazy birthday week! Can you suggest a substitution for the coffee? I’ve subbed out lots of things before, but never coffee. Our family doesn’t consume that in any form and I can’t think of how I could replace it. Thanks! :)

    Reply

    • Michelle on March 28th, 2013 at 2:18 pm

      Hi Jill, That’s tough. You can substitute hot water, but it may zap the cake of a lot of flavor. Coffee plays a big role in chocolate baked goods, bringing out a significant amount of flavor.

      Reply

      • Erica on January 26th, 2014 at 1:49 am

        I just made the chocolate cake last night with hot water. It’s soooooo good. My family loved it. I can’t imagine how much more amazing with the coffee. But I have two little ones, so I have to make the cake without the coffee. It came out super moist like a piece of heaven.

        Reply

  11. teresa on March 25, 2013 at 4:12 am

    Wow!!! Really! Happy birthday!

    Reply

  12. Jessica @ Portuguese Girl Cooks on March 25, 2013 at 5:53 am

    Happy Birthday Michelle!!!! Hope you have an awesome day!!! This cake is AMAZING!! I made it just after Rosie had posted it, and it still remains one of my all time favourite cakes! It really is that good! Your’s turned out absolutely perfect!

    Reply

  13. Melissa on March 25, 2013 at 6:06 am

    Happy birthday to you Michelle! On your birthday we celebrate you and your accomplishments! Thank you for bringing is your wonderful website and sharing your recipes and knowledge! Xoxo

    Reply

  14. Iris on March 25, 2013 at 6:20 am

    I love,love,love this recipe! Will definetly be trying! Happy birthday!

    Reply

  15. Katrina @ Warm Vanilla Sugar on March 25, 2013 at 6:27 am

    Wow, this cake looks insanely lovely!

    Reply

  16. Tracey on March 25, 2013 at 7:16 am

    Happy Birthday, my friend! Hope you have a wonderfully sweet day :) I am absolutely drooling over this cake – wow, what a perfect birthday treat!!

    Reply

  17. Haylie on March 25, 2013 at 7:19 am

    Well doesn’t that look amazing..

    Happy belated birthday! I must say, I think I might make this for my own birthday… Mines coming up on the 31st! Thanks again for sharing :) xx

    Reply

  18. Jodi Pavlik on March 25, 2013 at 7:56 am

    W-O-W! That cake looks incredible! I would like a slice please :) Happy birthday!

    Reply

  19. Jeri Barry on March 25, 2013 at 7:58 am

    Happy Birthday! Thank you for sharing such a wonderful cake recipe! This is beautiful and sounds delicious. I hope to make it for a friend who is not a fan of marshmallow. Is there another filling you could recommend that would contrast with the frosting and would still give such a dramatic presentation? Thanks!

    Reply

    • Michelle on March 28th, 2013 at 2:21 pm

      Hi Jeri, You could try a lot of different things – a vanilla bean meringue buttercream, a peanut butter icing – depends on what your friend likes!

      Reply

  20. Aimee on March 25, 2013 at 8:23 am

    Happy Birthday!!! I had made this cake twice and it’s one of my favorites. The chocolate cake is the only recipe I use..

    Reply

  21. Thea on March 25, 2013 at 8:26 am

    Happy Birthday!! Wonderful post – I too bake my own birthday cakes :) This sounds like heaven in cake form, can’t wait to try someday!

    Reply

  22. Paula on March 25, 2013 at 8:29 am

    Happy Birthday! You really outdid yourself with this cake. Just fabulous!

    Reply

  23. Gloria @ Simply Gloria on March 25, 2013 at 8:34 am

    Happy Birthday! I love this cake! (So pinning it!) I always make my own bday cake every year…I love to. And my family loves it too! (=

    Reply

  24. Rachel @ Baked by Rachel on March 25, 2013 at 8:44 am

    Happy birthday!! This is a stunning cake and is totally making my mouth water

    Reply

  25. Fayem on March 25, 2013 at 8:54 am

    Happy Birthday Michelle, cake looks great, I hope if I have the courage to make this, it turns out like yours. Might give it a go this year for my daughters birthday.

    Reply

  26. Sarah on March 25, 2013 at 8:55 am

    Happy Birthday! I wonder if the tops of the cakes need to be leveled before layered. Did you have trouble layering this cake using the rounded tops of the cakes?

    Reply

    • Michelle on March 28th, 2013 at 2:21 pm

      Hi Sarah, I usually do level cakes, but these baked up perfectly flat, so there was no need! If you do find that your cakes dome when baked, then I would level them.

      Reply

  27. Marcia Drake on March 25, 2013 at 9:18 am

    Happy Birthday Michelle. Just describing this cake to my co-worker had her drooling. I have been looking forward to what you were doing with those gorgeous toasted marshmallows since Friday. Yummy with a capital Y!
    Again, I hope your birthday is filled with something wonderful (not more snow).

    Reply

  28. Katie on March 25, 2013 at 9:20 am

    Happy Birthday, that cake looks amazing, enjoy it!

    Reply

  29. Jessica on March 25, 2013 at 9:25 am

    Happy birthday to YOU!!! Hope it’s your best year yet.
    And this cake…OH MY GOODNESS. It makes me want to bake a cake for myself for my birthday this year. YUM.

    Reply

  30. Rieneke on March 25, 2013 at 9:40 am

    Have a happy birthday and enjoy your cake !

    Reply

  31. Eldonna on March 25, 2013 at 9:44 am

    If you celebrated your birthday Sunday you could have made the PB cup cake and eaten it. Sunday is celebrated as a “little Easter” each time, as such Sundays are not included in the 40 days of Lent. Happy Birthday!

    Reply

  32. Maria on March 25, 2013 at 9:55 am

    WOW! What a cake! Happy Birthday my friend! xoxo

    Reply

  33. Emily on March 25, 2013 at 9:56 am

    Happy Birthday! Enjoy the day and thanks for an amazing blog!

    Reply

  34. Eva @ Eva Bakes on March 25, 2013 at 10:00 am

    Happy birthday! Feel free to send any leftover cake my way… though it’s doubtful since this cake looks insanely good!

    Reply

  35. Lisa on March 25, 2013 at 10:11 am

    Happy Birthday! This cake looks divine. I can pull off a two layer cake, but 6 may be out of my realm. May need to work up to it:)

    Reply

  36. CateyLou on March 25, 2013 at 10:11 am

    Happy birthday to you. I LOVE the idea of baking yourself a cake. I’m going to borrow that tradition from you! This cake is gorgeous – it looks so decadent, perfect for a birthday!

    Reply

  37. Beth @ It's Always Someone's Birthday on March 25, 2013 at 10:13 am

    Happy Birthday! This looks like my kinda cake! What a great way to treat yourself on your birthday!!

    Reply

  38. Marcie @ Flavor The Moments on March 25, 2013 at 10:21 am

    Happy birthday! What a great cake to celebrate with! That cake sounds fantastic with coffee and buttermilk, but then the toasted marshmallow AND Ovaltine make it sound to die for. I love chocolate malt, and just recently discovered how great it is in baked goods. I often bake my own birthday cakes, and this year will be no different. This just might be the one!

    Reply

  39. Mari @ Oh, Sweet & Savory on March 25, 2013 at 10:29 am

    Happy Birthday! I *love* that you treat yourself to a home-made birthday cake! And the recipe — oh-my-goodness! It looks absolutely amazing! I will absolutely make it. Quick question: Do you have a substitute for the Ovaltine?

    Reply

    • Michelle on March 28th, 2013 at 2:25 pm

      Hi Mari, It depends on why you want to substitute in the first place. Availability? Don’t like malt? You could substitute regular malted milk powder, but it won’t be as chocolatey. If you don’t like malt, you could just use more sugar for a chocolate frosting.

      Reply

      • Junglewife on March 30th, 2013 at 8:48 pm

        Quick question – I live overseas and don’t have access to Ovaltine but I do have malted milk powder. You said subbing the malted milk powder would make it not as chocolatey – do you think I could add some extra cocoa powder? My birthday is in a month and I’d love to make this for myself! :-)

        Reply

        • Michelle on March 31st, 2013 at 2:46 pm

          Yes, you could do exactly that. Enjoy!

          Reply

          • Junglewife on May 3rd, 2013 at 5:23 am

            My birthday was yesterday, and I made this delicious cake! Unfortunately as I was going through my cupboards I found that my half-empty can of malted milk powder was hard as a rock! But, where I live we can get a chocolate drink mix called Milo, which I remembered is malted as well! So I used that in place of the Ovaltine. And oh my word, was the cake delicious! I almost couldn’t eat the last bite of my (super-thin) slice, it was so rich! If I ever make it again, there is only one thing I would do differently (besides maybe halving the recipe and making a smaller cake!) and that is adding the toasted marshmallows to the filling while they are still warm. I let them cool because I was worried about melting the butter, and I probably shouldn’t have. The recipe didn’t specify one way or the other, but the cooled marshmallows didn’t seem to mix in as well as the warm ones probably would have.

            Reply

  40. Sheri on March 25, 2013 at 10:34 am

    I think I just shed one little tear of bliss when I saw this. :)
    Happy birthday! Let us ALL celebrate with cake!

    Reply

  41. Rebecca on March 25, 2013 at 10:37 am

    Happy birthday! It looks amazing! :) Does anybody know the metric measurements of the ingredients?

    Reply

  42. Kim on March 25, 2013 at 10:41 am

    Birthdays are the BEST excuse for cake! Have a great day—and save me a bite :)

    Reply

  43. Barbara @ Barbara Bakes on March 25, 2013 at 10:43 am

    This looks spectacular! Breakfast!?!

    Reply

  44. marie @ little kitchie on March 25, 2013 at 10:44 am

    WOW!!! Now this is putting me in a good mood on a Monday morning :)

    Reply

  45. Shelley on March 25, 2013 at 11:16 am

    I have a potluck this Wednesday and signed up for a dessert. This would be a show-stopper. My main issues are storage and transportation.

    Just how tall is this thing when assembled?

    Reply

  46. Sue on March 25, 2013 at 11:17 am

    Happy Birthday! Wow!! That is one beautiful cake!

    Reply

  47. Karen@Mignardise on March 25, 2013 at 11:30 am

    Such a special, gorgeous cake! This is exactly what I would want for my birthday too! Hope you had a happy day.

    Reply

  48. Noreen on March 25, 2013 at 11:37 am

    Hi Michelle, this cake looks fabulous…but I’m not a malt flavor fan. Any idea for substitutions? Happy Birthday!!!

    Reply

    • Michelle on March 28th, 2013 at 2:28 pm

      Hi Noreen, You could throw in some more powdered sugar and cocoa powder for a pure chocolate frosting.

      Reply

  49. thebakingcup - carolina on March 25, 2013 at 11:51 am

    Amazing Cake!! Happy Birthday!

    Reply

  50. Anna @ Crunchy Creamy Sweet on March 25, 2013 at 12:08 pm

    This cake is simply stunning! Happy Birthday, Michelle!

    Reply

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