Moist chocolate cake with marshmallow topping is to die for! And if you love chocolate as much as me, you are going to love this recipe. Gooey, chocolatey, marshmallow cake is divine.
Olivia helped me to make this chocolate cake for her grandfather’s birthday last week. She really loves to be in the kitchen with me. 😍 And of course, it’s a birthday cake so we are not counting calories. 😉🍫
If you want to see how Olivia make this chocolate cake click here.
Moist chocolate cake with marshmallow topping is really easy to make. The base is a yummy moist chocolate cake and let it cool completely, top it up quickly with marshmallows. Let it cool and slice it up.
- This recipe yield one 9-inch (24.5 cm) square cake pan. You can make two cakes and layer marshmallow frosting in between each layer for a rustic look.
- For this recipe, it is essential to use unsweetened cocoa powder for the cake batter and frosting.
- Always use large eggs, and make sure they are at room temperature. A quick way to warm up an egg from the fridge is to place it in a bowl of warm water for about 10 minutes.
- Have a clean damp cloth on hand to wipe the knife clean after every cut. This helps so that nothing sticks to marshmallow frosting left behind on the blade when you make the next slice.
If you like this recipe, be sure to check out our other Chocolate Dessert Recipes!
- Fudgy Chocolate Brownies
- Chocolate Brownie Chocolate Cookie
- Chocolate Swiss Roll
- Chocolate Cake with Rocky Road Frosting
- Chocolate Banana Cake
Other Recipes Using Buttermilk
- Crunchy Buttermilk Fried Chicken
- Moist Chocolate Cake with Marshmallow Topping
- Sourdough Carrot Buns
- Sourdough Banana Bread
- Overnight Sourdough Pancake
- Easy Homemade Waffles
So, for those who love chocolate and marshmallow, this recipe is a fantastic find. I hope you will try it sometime.
If you have tried this recipe or any other recipe on my blog, please don’t forget to rate the recipe and let me know how you got on in the comments below. I love hearing from you!
You will need:
For the chocolate cake
- 75 grams all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 50 grams unsweetened cocoa powder
- 150 grams granulated white sugar
- 1 tsp vanilla extract or 1/2 tsp vanilla bean paste
- 200 grams buttermilk (or milk by adding 2 to 3 tbsp vinegar or lemon juice)
- 1 large egg, room temperature
- 65 grams butter, melted and at room temperature
For the Marshmallow frosting
- 65 grams butter, softened at room temperature
- 50 grams buttermilk (or milk by adding 2 to 3 tbsp vinegar or lemon juice)
- 15 grams unsweetened cocoa powder
- 1/2 tsp vanilla extract
- 200 grams powdered sugar
- 60 grams small marshmallow
- Preheat the oven to 175 degrees Celcius (347 F) and prepare one 9 inch square cake pan by spraying liberally with baking spray and lining the bottom with parchment paper. Set aside.
- In a small saucepan, add butter and melt over low heat. Set aside until lukewarm.
- For the dry ingredients: In a bowl, sift and add flour, baking powder, baking soda, and cocoa powder. Then add sugar and whisk a little bit to combine. Set aside.
- For the wet ingredients: In another bowl, whisk buttermilk, vanilla, and egg. Whisk until combined.
- Pour the melted and lukewarm butter and the wet ingredients into the dry ingredients. Stir vigorously until smooth and scrape down the sides and bottom of the bowl and stir again briefly.
- Pour the cake batter into the prepared cake pan. Bake in the preheated oven (middle rack) for 20 minutes, or until a skewer or toothpick inserted into the center comes out clean.
- Remove from the oven and allow the cake to cool in the pan for about 1 hour or until cooled completely before frosting it.
For the marshmallow Frosting
- Mix butter, buttermilk, and cocoa in a small saucepan and heat on low heat while stirring.
- Once all the ingredients are well combined, take the pan off the heat and whisk the vanilla extract and powdered sugar. Then gently fold the small marshmallows and pour them over the baked cake.
- Let the frosting cool completely before cutting.