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…
Save This Recipe
Enter your email address, and we'll send it straight to your inbox!
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!
We LOVE this cake and now in our family we call it “The Cake” and is almost a given my daughter and sister will ask for it on their birthdays! I’m trying to figure out a cupcake version of this! Any ideas??
Hi, would this work as well without the coffee? I am not a fan of coffee… Also, how much (if at all) like coffee does the original cake taste?
I, too, dislike coffee. However, the coffee enhances the chocolate flavor. I can’t taste the coffee in the final product.
The Coffee does bring out the flavour of the chocolate, so I wouldn’t skip that. I could recommend to use some instant FLAVOURED coffee such as french vanilla (or even hazelnut) to bring another depth of flavour to the cake mix. In my opinion the cake doesn’t end up tasting like coffee.
Red wine may be a good coffee substitute.
Super rich cake! I loved the marshmallow filling and malt frosting. It was delicious, and a very rich cake.
I am SO glad I gave this cake a go! Mu daughter was so impressed with it at her birthday party! So we’re the guests!
It is worth any extra effort!
I followed the recipe exactly and it was divine!
Thank you browneyedbaker!
My son and I made this cake yesterday for my birthday. It was hands down the best cake we’ve ever had! Words can’t describe just how delicious it was!
Aww I love that you made this together! Happy Birthday! So glad you enjoyed the cake :)
Can I divide the cake batter 6 ways and cut the baking time so
I don’t have to attempt to cut them in half ?
I think that should work!
I only have two pans… should I 2/3 the recipe or just bake two pans, then wait to fill up pan #3 and bake it? Will it be ok to have the batter wait around?
thanks
Phyllis
I made the Marshmallow filling and when I added the fluff and the toasted mellows the combination all went to liquid and I can see the butter is liquid, were you meant to mention the toasted marshmallows are meant to be cooled before adding??
Hi Stefanie, Hmmm if you had them out of the oven before you started the frosting they shouldn’t have been hot enough to melt the butter. If they were still piping out then that would be an issue.
How many marshmallows should I use if I can only get regular sized marshmallows? And I have the same question for mini marshmallows.
This is the best cake I’ve ever eaten, let alone baked. I was lucky enough to stumble upon the recipe several years ago and have used it for every birthday in the family since. It’s rich and beautiful, and keeps well. Although the recipe seemed a bit more involved (with all of the layers and toasting the marshmallows, etc) than what I’m normally looking for, I’m so glad I gave it a chance. Can’t recommend it highly enough!
The recipe looks delicious; I am planning to make for a family gathering this weekend. When you refer to ovaltine, is it a cup of powder or a cup of the ovaltine after mixing with milk? I love toasted marshmallows and cannot wait to try this recipe! Thank you for sharing.
I have one word for this cake. WOW!!! It was time consuming but definitely worth it. I cut the layers with dental floss. It works great every time. I sprinkled malt on top with shaved dark chocolate.
This one is a great winner in my book. Thanks for sharing.
Do you have any recommendations for how to best actually slice the cake into two layers? I’ve done this before with mediocre success. Suggestions appreciated.
Hi Sarah, I use a cake leveler.
Thanks for sharing this recipe. This cake was a huge hit! The cake layers are very rich and moist, almost fudgy. The marshmallow definitely ups the sweetness considerably but the toasted bits offset that a little. A word to the wise: if you are mixing the filling with a hand mixer, add the marshmallow fluff and toasted marshmallows to the butter/sugar mixture A LITTLE AT A TIME.
Won’t make that mistake again.
Very Delicious Receipe
How well does this cake transport? Because the layers are thinner, is it more delicate?
This cake will weigh over 8 pounds or so! As long as you have it in the fridg overnight so it is cold when you start, you will be fine. It is not fragile, but the frosting gets soft at room temp.
My son requested this for his 16th birthday cake! Due to having lots of company and lots of other cooking to do over the holiday weekend I didn’t have the time to split the layers. So, although I only made a 3 layer cake it….was…..amazing! Everyone raved over it— even those that said they don’t like malt! :) One of those said it was probably the best cake they’ve ever had! I have leftover filling and frosting since I didn’t make the full 6 layers. Not a problem since I have a chocolate cake layer in my freezer (from another time) that we will put to good use! I plan on making this cake over and over again!
This cake look incredible. The chocolate with the marshmallow fluff reminds me a little of a fancy Hostess cupcake.
How should I adjust the recipe if I wanna make a 6in cake?
Hello! Can I use the marshmallow filling instead of the chocolate frosting?
Delicious. The chocolate cake and frosting recipe are amazing . The entire family loved it. My husband loves malted chocolate so he really enjoyed this. Because I didn’t have much time, I used homemade dulce de Leche (instead of marshmallows) between layers and I didn’t cut the cakes, so my cake was only three layers. Next time I will make it according to the recipe ( marshmallows are much better than dulce de leche, imo ). Thank you for the recipe!
The recipe looks amazing.
This is hands down the best cake I have every made…by far. The cake batter recipe I use whenever I am making a chocolate cake. The combination is a winner, it is sweet so a little goes a long way but it is AMAZING.
I made this for my son’s 13th birthday. It was awfully sweet, just incredibly sweet and we couldn’t eat it. I think my son was very polite and ate his one slice, the rest went in the trash. The cake batter was perfect, the cream filling and frosting are way over the top. I was very disappointed after all that effort.
Not sure what u expect considering the cake; filling and icing…… must be a family that doesn’t eat overly sweet sweets. Cake was a hit,,,,,
I made this cake today and plan to frost it tomorrow. My question is- after I slice each cake in half how do I remove such a thin layer of cake without breaking it??
Hi Nicole, I either use my hands (very carefully) or a large cake spatula.
I usually use a flat big surface like a Edgeless cookie sheet
Could I make the frosting the day before & do the cake the next day? Do you think it will hold up overnight?
Hi Tiana, Yes that would work!
Hello, I am looking to bake this recipe in an 11×3 round cake pan. Do you think this will be enough? If not, how much more do I need to increase it? How many cups of batter does this yield? By my calculations an 8 inch requires 3 cups multiply that by 3 and you get 9 cups? Please let me know, this looks delicious
Hi Nada, Unfortunately, I’m really not 100% sure, as I’ve never used a cake pan that large. I hesitate to say it will all fit in that one pan, I would worry about overflowing.
I just wanted to let you know that this is the most delicious cake I have ever made. I made it for a going away party at work for about 30 people and I am a lazy baker so I just split the cake batter into 2 9×13 pans and just did cake, marshmallow layer, cake, frosting. It was a hit. Thanks so much for the recipe!
Would using 9in pans yield the same result or do I need to increase the ingredients ?
Hi Karla, You could totally use 9-inch pans without adjusting any ingredients; you would just need to decrease the baking time a bit. I would recommend rotating the pans at 15 minutes, then checking after another 8 minutes to be on the safe side.
Can I bake the cake layers and freeze 3 days ahead of making the other ingredients and assembling?
Hi Carrie, If you’re making them three days ahead, I don’t think you need to freeze them. Just wrap tightly in plastic wrap. Enjoy!
What is the “face up” side? The cut side or the pan side?
The cut side.