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

Comment Pages 1 2
  1. Tay on March 28, 2013 at 10:14 pm

    Where do you purchase your cocoa powder from (I could only find the brand you mentioned online)? Is there any brand you could recommend that could be purchased from Whole Foods or Amazon.com?

    Reply

    • Michelle on March 30th, 2013 at 5:13 pm

      Hi Tay, I purchase my Dutch-process cocoa powder from Penzeys (they have an actual brick and mortar store here in Pittsburgh). I have not purchased any cocoa powder from Whole Foods, but I have heard good things about the Callebaut cocoa powder, which you can get from Amazon.

      Reply

  2. Gina on March 30, 2013 at 12:08 am

    The save icon that allows you to save the recipe to your recipe box is not working. I am usually able to click on it and it saves your recipe to my recipe box. I tried it with the coconut cake recipe too and all that comes up is a blank square. Is there a new way to do it?
    Thanks,
    Gina

    Reply

    • Michelle on March 30th, 2013 at 5:27 pm

      Hi Gina, I am so sorry for the inconvenience. I will work to get the issue resolved.

      Reply

  3. Nari on March 30, 2013 at 11:45 pm

    Happy belated birthday!!
    This cake looks like 6 layers of heaven!! I am a terrible baker so i doubt i can pull something like this off! But i wonder where i can try even a bite of this AMAZINGGGGG CAKEEE!! It just looks too good to be true!

    Reply

  4. Tea on March 31, 2013 at 6:22 am

    I made this cake today, its a very moist cake, haven’t finished assembling it yet.
    But don’t you think that its a bit too much 1tbsp of baking soda? My cake spilt over during baking.

    Reply

    • Michelle on March 31st, 2013 at 2:49 pm

      I had no trouble with the amount of baking soda; my cakes actually baked up perfectly even and didn’t even dome. I would just level off the tops of the cakes when you assemble!

      Reply

  5. Diana on March 31, 2013 at 8:37 pm

    This was a HUGE hit at Easter dinner – thank you!

    Reply

  6. cupcake with filling on March 31, 2013 at 8:51 pm

    ohhhh.. I am drooling just by looking at the cake…what a nice creamy you have there…

    Reply

  7. Obsessive Compulsive Baking Disorder on April 1, 2013 at 5:48 am

    Oh my goodness gracious this cake looks amazing!!
    Such a shame i’m back at university without kitchen facilities for my birthday, otherwise I would make this in a flash!!
    xx

    Reply

  8. Diana on April 1, 2013 at 11:34 am

    The best thing I ate this week was without question your Six Layer Chocolate Cake With Toasted Marshmallow Filling! Thank you so much for a truly exceptional recipe!

    Reply

  9. LisaK@CanNeBodyHearMe on April 1, 2013 at 11:46 am

    I made this cake for my fiance’s birthday along with your Perfect Party Cake.

    This cake was everyone’s FAVORITE! :) I did modify the recipe a teensy bit (I always separate my egg yolks and whites and beat the whites into stiff peaks to fold into the batter right before baking…It’s just a trick I “swear by” haha). That’s the only “change” I made :)

    Delicious!! And the malted chocolate frosting was SO GOOD! I love chocolate malts. The cake was BEAUTIFUL! 6 gorgeous layers of deliciousness!

    Reply

    • LisaK@CanNeBodyHearMe on April 1st, 2013 at 2:44 pm

      Oh, and in case anyone was wondering… this cake is 13 Weight Watchers PointsPlus for 1/32nd of the cake LOL. (But oh so worth it!)

      Reply

  10. Velva on April 1, 2013 at 9:25 pm

    Holy cow! This cake stopped me dead in my tracks. OMG that is over the top pretty, and no doubt delicious.

    btw, Happy Birthday!

    Velva

    Reply

  11. Ileana Keltz on April 4, 2013 at 7:56 pm

    Happy belated birthday from one brown eyed baker to another. My birthday was the 23rd. This cake looks awesome. I will be making this week for my sis-in-law.

    Reply

  12. Ruth Bowler on April 5, 2013 at 7:04 pm

    Just made this last week for my son’s birthday. All I can say is WOW! I am terrified to calculate the calories but it was outstanding and worth every calorie.

    Reply

  13. Marci Jo on April 9, 2013 at 8:41 pm

    This cake turned into an event for my daughter’s 16th birthday! It took me all day to shop for the ingredients and tools (didn’t have the pans, and heavy cream was nowhere to be found on Easter weekend!). Was going to make it for her actual birthday on the 3rd but had a migraine that lasted for 4 days. We finally made the cake part this weekend on Sunday. I made the marshmallow filling and frosting and put it together last night and tonight we took our first pieces out. I can now say that I have made a 6 layer cake! I know how to toast marshmallows without a campfire! I made the most beautiful frosting I have ever seen in my life! My daughter said that the cake tasted “beautiful!” It was truly delicious!!! Thanks for sharing such an amazing recipe. It just may become a yearly tradition, only I hope it won’t always take us a week and a half to get it done! (I was so proud when I cut the cake and it looked like the picture! And that it tasted wonderful! Usually I am a terrible cook, so this was a HUGE undertaking! Thank you so much!!! The directions were so easy to follow and the toasted marshmallow filling with the crunchy little bits is to die for!)

    Reply

  14. Jenny on April 15, 2013 at 11:27 am

    Wow! I made this cake this weekend and it was phenomenal. Thank you for sharing it…pure genius. I actually did a little dance when it was all done because it was sooo good!

    Reply

  15. 343mama on April 20, 2013 at 11:08 am

    Made this yesterday and it is HUGE! And yummy. Transporting it shortly after assembly was tricky – I feel like maybe I should have tucked it in the fridge to firm up first.
    Each individual component is quite tasty on its own, but my favorite by far was the toasted marshmallow filling. I’m not actually a huge marshmallow fan, and this was so luscious I could have just gotten out a spoon and been perfectly happy!
    When I was almost finished with the frosting, I really hesitated to add the cream, because the frosting was already quite soft, and I was afraid it was going to turn into soup. I crossed my fingers and added it anyway, and was surprised that it was fine.
    Thanks for the recipe – the birthday girl was quite delighted!

    Reply

  16. Amanda Karber on April 21, 2013 at 1:13 pm

    I made this for my birthday cake this year, too–thanks to you! It was absolutely fantastic! Perfection. Followed everything to a T! Definitely don’t leave the coffee out, people! I love coffee, but you can’t taste it at all in this cake. Plus, I’m sure it adds to the deep, dark chocolate color. I used a high-quality espresso powder made according to directions on jar as a short-cut to brewing a fresh cup. My favorite part is the bits of toasty marshmallow in the marshmallow flavor! :) If I made it for a crowd, I might consider not torting the layers, and keeping it to 3 thick layers (for a little less chocolate filling since it’s pretty sweet). Great cake and fantastic photos! :)

    Reply

  17. Amanda Karber on April 21, 2013 at 1:14 pm

    Here’s another quick tip for transporting tall cakes like this: You can use a plastic straw or bamboo skewer cut to the height of the cake–put it right through the middle of the cake like a stake to keep the layers from sliding on each other. Just frost over the top of it. Since it’s in the center of the cake, you’ll see it when you slice pieces. Better than having your cake on the floor of the back seat. ;)

    Reply

  18. Megan on April 22, 2013 at 2:04 pm

    This cake was amazing! I made it for myself for my birthday and it was seriously the best thing I’ve ever eaten. Thank you so much for inventing toasted marshmallow frosting. I never even knew that existed, and now I can’t live without it. Best. Cake. Ever.

    Reply

    • Megan on April 22nd, 2013 at 2:05 pm

      p.s. How do you make the decorations in the frosting? Back of a spoon?

      Reply

      • Michelle on April 22nd, 2013 at 11:13 pm

        Hi Megan, I used a large offset spatula and just held it against the cake as I spun the cake on a decorating pedestal, gradually moving the spatula up as it went around.

        Reply

  19. Maral on April 22, 2013 at 7:56 pm

    Hi Michelle,

    I love to make this cake for my birthday but I need more cake to feed everyone. How do I calculate how much more batter I need to make three 9″ round cakes instead of 3?

    Many Thanks.

    Reply

    • Michelle on April 22nd, 2013 at 11:15 pm

      I’m not sure what you mean – you want to make 3 9″ round cakes instead of 3… what? You don’t need to adjust the quantities to make 9″ cakes – they will just be slightly thinner and need a little less time in the oven.

      Reply

      • Maral on April 23rd, 2013 at 7:59 am

        My apologies, I made a typo. I meant to say I want to make three 9″ round cakes instead of 8″. Meaning I want more cake. I need to know how much more batter, frosting and filling I need. You see and 8″ is small for my party so the cake has to be larger I just don’t know the ratios. I don’t want to double the amount because I know that would be too much and I’ll have plenty left overs.

        Reply

        • Michelle on April 23rd, 2013 at 12:04 pm

          Hi Maral, If you are making 3 cakes total, then simply triple the recipe. If all you are doing is using 9″ pans instead of 8″ pans, do not alter the ingredients at all (there is not that much of a difference between an 8″ and 9″ pan), just know that they will take a little less time to cook.

          Reply

  20. Cielo Landrito on April 22, 2013 at 9:17 pm

    The black coffee, is that 1.5 cups instant coffee dissolved in 1.5 cups hot water?

    Reply

    • Michelle on April 22nd, 2013 at 11:14 pm

      That is 1.5 cups of brewed coffee, however you go about making it.

      Reply

    • Karl on April 25th, 2013 at 10:40 am

      I used instant Folgers and the cake turned out delicious. I keep the instant Folgers for cooking because I am not a coffee drinker so I don’t have ground coffee around (since it would go stale).

      Reply

  21. Amber Busto on April 24, 2013 at 5:22 pm

    I wanted to try this recipe for my daughter’s first birthday, however, I have 50+ people attending. If I made this into a rectangular 4-layer cake, would it make a difference?

    Reply

    • Michelle on April 25th, 2013 at 7:04 pm

      Hi Amber, I’m not sure what type of “difference” you’re asking about. You may need to adjust the ingredient amounts and baking time based on the size of your pans.

      Reply

      • Amber Busto on April 28th, 2013 at 10:16 am

        I was wondering if having four layers and maybe thicker filling would change the taste of the cake at all. Thanks for your help.

        Reply

        • Michelle on April 28th, 2013 at 11:50 pm

          Nope, no difference in taste!

          Reply

          • Amber Busto on May 6th, 2013 at 10:35 am

            Sorry Michelle, one more question. I’m sorry if my questions seem silly but I haven’t been baking for very long! Would using espresso instead of coffee be alright? Would I need to adjust anything, like the amount I add to the cake?

            Reply

            • Michelle on May 7th, 2013 at 12:13 am

              It would have a much stronger flavor. You would use the same amount, but it might be slightly overpowering in the cake. You don’t want to actually taste the coffee, just let it enhance the chocolate.

  22. Karl on April 25, 2013 at 10:39 am

    I made two batches of this yesterday…one batch for layer cake and one batch for cupcakes. It is deliciously decadent. For the cupcakes I piped the roasted marshmallow filling into the middle of the cupcakes then piped a nice amount of the malted chocolate on top. Thanks for the recipe.

    Reply

  23. Rose on April 25, 2013 at 12:49 pm

    I made this cake last week and it turned out better than I would have imagined! My boyfriend does not eat chocolate cake but he absolutely loved the flavor combinations. And I used Hershey’s regular cocoa powder instead of the dutch process powder. I still got wonderful results! Thanks for the great recipe.

    Reply

  24. Lindsay on April 26, 2013 at 11:17 am

    Can you make the buttercream frosting the day before and refrigerate it or will it not turn out?

    Reply

    • Michelle on April 26th, 2013 at 12:10 pm

      Hi Lindsay, You can, but you’ll just need to re-whip it before frosting the cake.

      Reply

  25. Gina on April 27, 2013 at 10:26 pm

    Made this cake today for my husbands birthday. Everyone loved it. It got rave reviews. Thanks for all the great recipes and pictures. This is my first stop every morning when I turn on my computer.

    Reply

  26. Vaish on May 2, 2013 at 12:32 am

    Hi Michelle,
    This cake looks FAB! Can’t wait to try it out:).. I have one question though.. Is it ok if I don’t use the fluff? it’s not available where I live:).. Do let me Know.. thanks:)

    Reply

  27. Vaish on May 2, 2013 at 1:15 pm

    Hi Michelle,
    Thanks so much for the marshmallow creme recipe…gng to make this cake soon and i’ll let you know how it went:) You have a fantastic Blog and your photography is mind blowing!

    Reply

  28. Lauren on May 2, 2013 at 10:10 pm

    Hi I am thinking about making this for my sons birthday and I need to make a 12″ round so would I have to double this recipe or make a full recipe and do half of it as well? If you can let me know I would appricate it :)

    Reply

    • Michelle on May 3rd, 2013 at 11:20 am

      Hi Lauren, This is a good site for pan sizes and volumes: http://www.thebakingpan.com/baking-tips/baking-pan-sizes.html. This particular recipe uses 3 8-inch pans (21 cups volume). One 12-inch pan has a 15-cup volume. Depending on how many layers you want, you’ll need to do a little math to determine how to scale the recipe.

      Reply

  29. Nicole on May 6, 2013 at 8:02 pm

    I made this cake over the weekend and it was amazing. definatley a birthday worthy cake. It is delicious. My favorite part is the marshmallow filling.

    Reply

  30. Lauren on May 7, 2013 at 2:34 am

    Ok so im going to be making a 10″ round instead of the 12″ so would i have to double it still and is there anything else i can use instead of coffee?….i made a test batch and i tasted it

    Reply

    • Michelle on May 7th, 2013 at 12:12 pm

      Hi Lauren, I would refer to that page I sent you the link to above. Use the volume capacities to calculate how you need to scale the ingredients, depending on how many layers you are making.

      Reply

      • Lauren on May 8th, 2013 at 6:10 pm

        Thank you Michelle I will go ahead and do that

        Reply

  31. Karin on May 9, 2013 at 10:45 pm

    I needed a smaller cake but really wanted to try this. I ended up halving everything, then baking the cake in a jelly roll pan (20 minutes), rolling it up and filling with the toasted marshmallow filling, then frosting the roll with the malted milk chocolate. It’s not as impressive a presentation as the full version, for sure, but it tasted wonderful and the proportions worked very well, except for a little chocolate frosting left over (but who’s complaining?) Thank you for sharing this; I’ll definitely make it again!

    Reply

  32. Sarah on May 17, 2013 at 2:50 pm

    do you think it would be possible to do this cake in a sheet cake form, with less layers (a total of four, using 2 9×13 pans)? If so how would you adjust the cooking time?

    Reply

    • Michelle on May 17th, 2013 at 10:59 pm

      Hi Sarah, You could definitely try it! I haven’t made the cake that way, so I can’t give you a precise cooking time or guarantee on how it will turn out. If you try it, definitely stop back and share your feedback!

      Reply

  33. Jenn on May 20, 2013 at 10:43 am

    This cake looks amazing! What technique or tool did you use to frost it?

    Reply

    • Michelle on May 22nd, 2013 at 12:26 am

      Hi Jenn, I just used a large offset spatula with a little pressure while I turned the cake on a turn table-style cake stand.

      Reply

  34. Nicole Nalchajian on May 23, 2013 at 7:32 pm

    This is such a great cake! It’s just the right mix of all the different flavors and textures. I made it for Easter and it was a big hit, and now I’m making it for my Mom’s birthday tomorrow. Thank you for a great recipe!

    Reply

  35. Megan on May 27, 2013 at 8:13 pm

    I made this cake for a BBQ yesterday and it was a hit! I posted a pic on my FB page and now a friend wants it for his birthday cake. It was my first attempt at a multi-layer cake so i was doubly happy that it turned out. One minor complaint from my taste testers was that it was a little too sweet so I thought I would try dark chocolate instead of semisweet in the frosting next time. Do you have a brand that you would recommend? Thank you!

    Reply

    • Michelle on May 31st, 2013 at 5:53 pm

      HI Megan, I use Ghiradelli baking bars for almost all of the chocolate when I bake.

      Reply

  36. Kats on June 6, 2013 at 11:56 pm

    This really tempted me to make it, until I counted 8 cups of sugar in the recipe. (Not counting what’s in marshmallows and fluff.) How is that possible to eat? I love sweets, but yikes!

    Reply

  37. Emmay on June 7, 2013 at 8:52 am

    Hey! I was just wondering- because we don’t really get marshmallow fluff here, what do you recommend we use as a substitute? Is marshmallow cream okay? And if so, should we still use the same amount as fluff and use the roasted marshmallows too?

    Reply

  38. Tori on June 8, 2013 at 2:35 pm

    I just finished making this. EVERYTHING IS SO YUMMY.

    But. my cake slid apart all over the place so I put it in a seran wrap straight jacket and put it in the fridge. What do I do next time to fix it?

    Reply

    • Michelle on June 9th, 2013 at 9:14 pm

      Hi Tori, Did it slide during assembly, during frosting, at some other point? You can wrap the individual layers in plastic wrap and refrigerate for an hour or so before assembling, which will make them more firm. As for the assembly itself, work with a light touch. Anytime you’re working with a layer cake, you don’t want to have heavy hands.

      Reply

  39. rachel Bonati on June 10, 2013 at 6:53 am

    Do you by any chance know the quantities in grams or ounces as cup measurements in the UK are so complicated..Many thanks.

    Reply

  40. Stacy on June 13, 2013 at 2:02 pm

    I made this cake last night. I wish I could taste it but I made it for a fundraiser auction. Unfortunately, the icing is too soft to decorate with but it does and would make a lovely birthday/special occasion cake. The cake is very fudgy and fragile but none the less delicious. I will make a second cake.

    Reply

  41. Troutie on June 18, 2013 at 8:38 pm

    Made this cake for a luncheon that I hosted at my home today. AMAAAAZING!! Every bit as delicious as I imagined when seeing the picture. One caution, this dessert definitely takes some time. If you have the time and incentive, go for it!! Totally worth it.

    Reply

  42. shawn on June 27, 2013 at 2:41 am

    Hi,
    Thank you for the recipe, believe it or not this was the first cake I ever made myself! right off the bat it was not easy! But the comments I got from my friends is ” they would manage the shop for me if I start making cakes”! Ok so somethings for all of you that are thinking about making this. 1) It takes a long time because there are 3 main processes you have to do before assembly, so have some patience. 2) you may not find corn syrup or marshmellow fluff, go to youtube and find out how to make it (+ 2 mini processes). 3)The cake is ultra sweet + rich, I reduced the sugar in mine by 1 cup but still got a sugar rush from 1 slice — beware! 4) 6 layers is a bit much I would stick to 4 else it serves about 20 – 30 people! ( did not fit in my cake box as it is taller than standard and heavy!) 7) if you don’t know how to frost a cake … like me .. learn first :P 8) when making the layers if your using a convection oven at 180 degrees do not go over 20 mins I actually reduced to 10 – 12 mins. (tip) layer gets a bit harder after cooling so don’t worry if it is not too hard in the oven. Make sure you cool it down to room temp before removing the layer *imp*. thats it … Not sure you will read this post Michelle but thanks again for a great cake! to all if you have any questions I will try and answer it :) pls mail to shadowops977@yahoo.com

    Reply

  43. Killian on July 4, 2013 at 9:32 pm

    I made this today as my birthday cake (we’ll be at a baseball game tomorrow, so I made it a day early). Holy cow, was it good. I suck at cutting cake layers, and the finished product was a lopsided mess, but the taste was just amazing.

    Thanks for the recipe!

    Reply

  44. SadieBakes on July 25, 2013 at 1:30 pm

    I made this yesterday as a two layer cake for a birthday celebration at work and I have to tell you it is one of the best cakes I have ever made (and I’ve made a lot!). The layers of flavor between the toasted marshmallow, the chocolate cake, and the malt frosting was a perfect combination. Everyone raved that the chocolate cake was just the perfect combo of moistness and density and the frosting didn’t overpower the flavor. Even a professed “chocolate-hater” said he loved it. Great recipe, thank you for posting it!!

    Reply

  45. andreana on August 13, 2013 at 10:14 pm

    I recently made this cake and it was DELICIOUS. Everything from the frosting to the cake was awesome. Thank you for a wonderful dessert :-)

    Reply

  46. Tiffany Nam on August 17, 2013 at 5:14 pm

    Thank you so much for this recipe! I made this cake for my birthday…SO DELICIOUS. So worth it. I’m so bad at making layers though, so mine was only 3! Thank you again!

    Reply

  47. Pearl on August 27, 2013 at 12:50 am

    Hi Michelle!!
    I know it’s a weird request but is there any way I can omit marshmallows from the filling we can’t have them due to the presence of gelatin in them.. Please let me know if I can omit them completely..
    Thanks

    Reply

    • Michelle on August 27th, 2013 at 9:23 pm

      Hi Pearl, Unfortunately, the frosting won’t turn out correctly if you omit the marshmallows. I would recommend substituting a different type of filling.

      Reply

      • Pearl on August 27th, 2013 at 11:35 pm

        Oh I see.. Which one would you suggest as a substitution?

        Reply

        • Michelle on August 29th, 2013 at 4:33 pm

          Hi Pearl, You could use whatever you’d like – a peanut butter filling, a vanilla buttercream, maybe raspberry, etc.

          Reply

  48. Cathy Roe on September 3, 2013 at 9:02 pm

    I am a chocoholic, sweet tooth, and I love malt, but this cake is simply too much. The chocolate cake itself is delicious! Dark and fudgy. But the combination of the cake, marshmallow, and malt frosting put this way over the top for me. The recipe intrigued me, so I made it for my birthday. I really hate to be negative. Glad I satisfied my curiosity, but I won’t make this again.

    Reply

  49. Joanne on September 5, 2013 at 8:17 pm

    I made this cake for my bosses birthday today and everyone raved about it!! It is extremely moist and surprisingly it is not too sweet! I wish I could attach a picture cause it looks fantastic! The sticky filling holds the layers in place for a professional looking result. Is a bit of work and a tad expensive but very special looking and tasting! Thank you for this recipe!! I will definitely make it again.

    Reply

  50. Maddie on October 4, 2013 at 4:49 pm

    Hi Michelle, I was wondering if I could make the frosting a day in advance? If so how long can I keep it in the freezer or refrigerator?

    Reply

    • Michelle on October 6th, 2013 at 7:54 pm

      Hi Maddie, Yes, you could make it a day or two in advance and keep it in the refrigerator. You will need to re-whip it with your mixture before using.

      Reply

  51. lucy on October 16, 2013 at 2:01 pm

    Could I make 1 large cake and divide it to fill

    Reply

    • Michelle on October 17th, 2013 at 5:31 pm

      Hi Lucy, I don’t think that would work well.

      Reply

  52. Barbara on October 17, 2013 at 8:35 pm

    Made this cake today and it is one of the best cakes I have ever tasted. Thanks for a great recipe.

    Reply

  53. Holly on October 21, 2013 at 1:06 pm

    Just wanted to say thanks for the recipe..huge hit at my company potluck party! I did mess up though, I didn’t cool the melted chocolate down enough in the frosting, so when I added it, instead of it mixing in, it set! So I just had tiny chips of chocolate all through the icing, so I called it “malted chocolate chip frosting” instead, lol, a mistake but I think the texture of it made it even better! It came out great though, so rich, thanks and keep up the great work! :)

    Reply

  54. Rosie on December 6, 2013 at 12:03 am

    i love this recipe. its my go to chocolate cake one now. happy belated birthday. making this cake for my god son birthday. he loves chocolate. its dense enough to be covered in fondant. love it girly :)

    Reply

  55. Miranda Pisino on December 27, 2013 at 6:00 pm

    My daughter picked out this cake for her 5th birthday party. It was amazing!! I thought the adults would eat the cake and I made super cute peanut butter and chocolate puppy cupcakes for the kids. Wrong. EVERY kid there wanted this cake instead. It was definitely a winner with everyone

    Reply

  56. Daphne on December 31, 2013 at 10:42 am

    I didn’t know that Original Ovaltine had a malt flavor to it. I have always bought the Chocolate Malted Ovaltine. Do you think it makes a difference as to which one I use? I was considering doing just malted milk and cocoa powder, but wasn’t sure how that would turn out. I want to make this for my daughter’s birthday, she asked me to make her cake this year and wants one with Chocolate and Marshmallow…this cake sounds better than what I was originally planning!

    Reply

    • Michelle on December 31st, 2013 at 3:06 pm

      Hi Daphne, I don’t think it makes a difference. If your daughter loves chocolate, then go with the chocolate malted version. Enjoy and happy birthday to her!

      Reply

  57. Marci Jo on December 31, 2013 at 7:12 pm

    I was so thrilled to see this in your top 20 recipes of the year! I made this cake for my daughter’s 16th birthday. Never have I felt so accomplished and it was oh, soooo yummy!

    Reply

  58. Chandana on January 2, 2014 at 3:43 pm

    Hello,
    I would like to server this cake Saturday evening. I was wondering if I could make the cake, Marshmallow filling and Frosting on Friday and then assemble it on Saturday morning?

    Thanks,
    Chandana

    Reply

    • Michelle on January 2nd, 2014 at 9:26 pm

      Hi Chandana, Yes, you could definitely do that. Enjoy!

      Reply

      • Chandana on January 3rd, 2014 at 12:43 pm

        Thank you Michelle .. will surely let you know how it turns out.

        Reply

  59. Roxanne on January 9, 2014 at 5:01 pm

    Hi, I am trying this now! Glad you said the batter was thin I thought for sure I had done something wrong. A lot of salt in there too, with 1 1/2 Tablespoons soda and salt as well. I’ve got my fingers crossed, making it for my son’s 18th birthday. He loves chocolate and toasted marshmallows!

    Reply

  60. Nancy on January 13, 2014 at 7:01 pm

    The first time I tried making this, I didn’t wait for the layers to cool like the novice baker I am, so I was forced to turn it into a dirt cake (that everyone still raved over). Fast forward a few months and I gave it another try. I wanted redemption!! I still have to work on having clean even layers by cutting the cake correctly and spreading the fillings evenly, but at least it was a layered cake this time!! The flavors were incredible- you really did think of great ways of making each part of this cake stand out!! Thanks so much for sharing this recipe! :)

    Reply

  61. Mandie on January 30, 2014 at 9:25 am

    Is it possible to substitute the oil for melted butter?

    Reply

    • Michelle on January 30th, 2014 at 11:50 am

      Hi Mandie, I would not recommend substituting oil for melted butter.

      Reply

  62. Chandana on February 4, 2014 at 6:29 pm

    Hello Michelle,
    I had started baking the cake on Jan 3rd, but had to leave while the cakes were baking due to a family emergency. Luckily everything turned out ok. The 3 layers turned out really good, but I never got around to frosting and putting them together. So I want to bake it all the way now. I had a question around the size of the marshmallows. The recipe calls for Large marshmallows. I could only find the “Jumbo Mallows” – Extra Large Marshmallows. How many of those you think I should use? Thank you in advance for you reply, I greatly appreciate your taking the time.

    Reply

    • Michelle on February 5th, 2014 at 7:58 pm

      Hi Candana, I haven’t used jumbo mallows before, so I have no idea how much bigger they are than “large” marshmallows. I’d use maybe 12 marshmallows instead of the 16. Give or take, it won’t make or break the recipe. Enjoy the cake!

      Reply

      • Chandana on February 12th, 2014 at 1:47 pm

        Thank you Michelle, I will let you know for sure how it turns out. This is a great chocolate cake recipe, that can me used for cupcakes also. Do you have a white/yellow cake from scratch recipe that you would recommend. I like really moist “stick to fork” cake. I had found one many years back, but have lost it. Thank you for your reply, it is greatly appreciated.

        Reply

        • Michelle on February 12th, 2014 at 6:41 pm

          Hi Chandana, I am currently working on a great yellow cake recipe, so stay tuned!

          Reply

          • Chandana on February 13th, 2014 at 1:24 am

            Looking forward to it! Thank you!

            Reply

  63. Bonnie on February 11, 2014 at 1:25 pm

    Is there anybody out there who has used regular cocoa in this? Did it turn out good still? I’m not going to ask if it’s just as good because I know the answer would be no, but I can’t find Dutch process in any of my stores here!! And I just want to make sure it’s not going to be a total waste to make it if I don’t have the Dutch processed. I want to do it for valentines day!

    Reply

  64. lauryn on February 21, 2014 at 3:29 pm

    This is the best cake I have ever made/ eaten in my entire life. I am not exaggerating in the slightest. The only issue I had was the layers sliding. We have ended up with just a huge mess of fallen over pieces of cake contained by our cake holder, just after cutting one piece! Any suggestions on how to avoid that in the future? I used stints as well. Still tastes delicious though.

    Reply

    • Michelle on February 21st, 2014 at 10:36 pm

      Hi Lauryn, I didn’t have an issue with anything sliding, but you might want to refrigerate the cake layers (wrapped in plastic wrap) before assembling, and then after frosting to sort of “set” everything if you are having issues.

      Reply

  65. mizu on March 2, 2014 at 3:30 am

    My daughter’s third birthday is coming up and I think this would be perfect for her! Happy upcoming birthday by the way!

    Reply

  66. Kelsey on March 6, 2014 at 1:54 pm

    Is there something I can substitute for the Ovaltine? I want to try this cake, but I’m not a fan of the malted flavor.

    Reply

    • Michelle on March 6th, 2014 at 11:35 pm

      Hi Kelsey, You could substitute cocoa powder.

      Reply

  67. Julie H. on March 14, 2014 at 11:17 am

    Very late to the party on this recipe, but I followed it from another post on your site. I have to say I have made this cake recipe before, it’s fantastic. I got it from Ina Garten. This recipe is basically just a one and a half replica of her recipe for Beatty’s Chocolate Cake. It is absolutely the greatest chocolate I have ever eaten. I make it with a Marshmallow Fluff frosting and it’s amazing. So so good. Here is her recipe if you want a smaller, two layer version: http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe.html

    Reply

    • Kelly Holman on June 17th, 2014 at 6:11 pm

      Hi, Julie! Would you mind sharing the recipe you use for the Marshmallow Fluff frosting? Smiles, Kelly

      Reply

  68. Polly on March 26, 2014 at 1:40 pm

    Just got this out of the oven, baked the mix in a 9″ square tin for about an hour and fifteen minutes…smells yummy! Just wondering if it’s ok to freeze? This is a test run for my daughter’s wedding in ten days time, and I don’t want to be baking the day before the event (will be icing it then tho, usually don’t freeze things iced).

    Reply

    • Michelle on March 29th, 2014 at 1:08 pm

      Hi Polly, Yes, you can freeze it. Congratulations to your daughter!

      Reply

  69. Leanne on April 4, 2014 at 10:52 pm

    My goodness. I made this cake for my daughter’s birthday and people were licking the plates – literally. No one cared about manners, it was all about getting every last crumb off the plates. I thought there was going to be a homicide as the last slice disappeared. That toasted marshmallow filling was the best I have ever had in a cake; it was very sweet, but I love sweet. I think I may have over cooked the marshmallows, because they kind of caramelized and were slightly crunchy, like tiny bits of toffee mixed in. Even with the mistake, it tasted AMAZING!!

    Reply

  70. John on May 6, 2014 at 1:47 pm

    The source recipe (http://sweetapolita.com/2011/02/campfire-delight-6-layer-rich-chocolate-malted-toasted-marshmallow-cake/) calls for 1 1/2 T vanilla for the cake, but here it calls for 4 1/2 T. Is this a misprint?

    Reply

    • John on May 6th, 2014 at 1:52 pm

      And now I see I cannot read. Teaspoons it is.

      Reply

  71. siirizep on May 8, 2014 at 2:14 pm

    Hey! I need a quick answer, can i replace Ovaltine with icing sugar and cocoa??? :) Is normal dark cocoa good for the cake?

    Reply

    • Michelle on May 12th, 2014 at 10:58 am

      I would just replace the Ovaltine with a malted milk powder if you have it, since the frosting already has powdered sugar and chocolate. Yes, dark cocoa will work for the cake.

      Reply

  72. Megan on May 15, 2014 at 1:11 pm

    Help! I have made this cake several times using Ovaltine Classic and it’s delicious. However, my stores don’t seem to carry the Classic flavor anymore. They do carry Chocolate Malt flavor though. Can I use that instead, or should I use plain malted milk powder? I want to make this for a dessert contest at work tomorrow!

    Reply

    • Michelle on May 16th, 2014 at 10:43 am

      Hi Megan, I would use regular malted milk powder. So glad you enjoy the cake!

      Reply

  73. Denise on May 16, 2014 at 2:17 pm

    OMG! I made this cake for my bosses birthday and it was a huge hit with everyone in my office! It looked and tasted fabulous – unfortunately I forgot to take a photo of it before it got devoured! Darn! I guess I’ll just have to make it again sometime and remember to take a “before” photo. This recipe is a keeper!

    Reply

  74. Joy on May 18, 2014 at 9:22 pm

    I love your blog!!! You are my go to for all baking recipes, I just made your German Chocolate Cake. It was delicious, thanks for the recipe. I am making a cake for my sister-n-laws birthday and she is a chocaholic. Do you think I could use this cake recipe with chocolate mousse filling and chocolate buttercream frosting? Would that be too much?

    Reply

    • Michelle on May 19th, 2014 at 2:06 pm

      Hi Joy, That sounds amazing! A lot of chocolate, but probably a chocoholic’s dream :)

      Reply

  75. Julie on May 31, 2014 at 5:04 pm

    Oh MY … That malted chocolate frosting… I’ve made this three times in as many months now, as layer cakes and cupcakes. The most recent is a gluten-free adaptation for a friend’s birthday tomorrow. Too bad malt always has gluten but even without it’s a sublime sugarfest deserving of birthdays. Stunning concoction, and thanks for sharing it. My waistline is not as grateful though :)

    Reply

  76. Tynya on June 6, 2014 at 10:41 am

    Hi! I have been asked to make this cake for a party, and I was wondering if any of this could be made the day before? Thanks soooo much! This looks amazing!

    Reply

    • Michelle on June 7th, 2014 at 3:07 pm

      Hi Tynya, Yes, you can make any of the components ahead of time.

      Reply

  77. Kelly Holman on June 17, 2014 at 6:07 pm

    Hola, Michelle! I’m looking for a marshmallow frosting that can be used to frost a cake without drying out or getting ridiculously sticky. Do you think this marshmallow filling can be used to ice a cake? This cake looks amazing, by the way! I’ll definitely give it a go at some point. Smiles, Kelly

    Reply

    • Michelle on June 18th, 2014 at 10:32 am

      Hi Kelly, I haven’t tried frosting an entire cake with the marshmallow frosting, so I can’t say for sure. It’s slightly sticky, but not awful. You could do a test run with something small and go from there.

      Reply

  78. Charlotte on June 24, 2014 at 12:31 am

    Hi Michelle!
    Long time reader, first time writer. Can this be made in a 9 x 13 format, or something else that would be not quite so stacked? I would love to make this for a group of 30 and in the original form I’d have to make 3 or 4!

    Reply

    • Michelle on June 26th, 2014 at 11:00 am

      Hi Charlotte, I am not at all sure how you could make this in a 9×13 pan. This cake is very rich, and if you need to serve 30 people, you could easily make 2 cakes.

      Reply

  79. Hala on October 16, 2014 at 4:15 am

    Hello.. this cake looks very yummy. Any substitution for the Ovaltine? I don’t think this is something I can find where I live. Also what kind of strong coffee do you recommend? I don’t drink coffee and don’t buy it at all actually (don’t know even any brand) but I will make an exception to use it in this recipe.
    Thank you,
    Note: I have made a small search and some recommended Horlicks as substitution. They say we can use the same quantity recommended in any given recipe. Any ideas?

    Reply

    • Michelle on October 16th, 2014 at 10:36 am

      Hi Hala, If you have any type of malted drink mix, you can use that in place of the Ovaltine. The brand of coffee doesn’t matter at all – you could get a cup from your local coffee shop if you wanted.

      Reply

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