Toasted Marshmallow Chocolate Cake

Chocolate Toasted Marshmallow Cake pairs a rich, moist chocolate cake with a toasted marshmallow frosting made from real marshmallows and finished with graham cracker crumbs.

This cake blends familiar, comforting flavors—chocolate, toasted marshmallow and graham cracker—into a dessert that tastes like a campfire treat with every bite. I baked it for a coworker’s birthday and it was a hit: moist, chocolate-forward and evocative of marshmallows toasted over a fire. Even in an office setting, the frosting made me think of evenings by the campfire.

The chocolate cake base is adapted from a tried-and-true recipe that produces tender, moist layers every time. The addition of hot coffee intensifies the chocolate flavor and helps keep the crumb soft, which makes this an ideal cake for anyone who avoids dry desserts. The frosting combines both jarred marshmallow cream and toasted whole marshmallows for texture and a true toasted-marshmallow flavor. A layer of frosting mixed with graham cracker crumbs and chopped pecans between the cake layers adds crunch and balance.

Note that the toasted marshmallows in the frosting will create a slightly textured finish; small marshmallow pieces remain in the frosting and give it a rustic, handmade appearance that’s part of the cake’s charm.

Chocolate Toasted Marshmallow Cake

By: Spoonful of Flavor

Summary: A rich chocolate cake layered with toasted marshmallow frosting and finished with graham cracker crumbs and shaved chocolate.

Ingredients

For the cake:

• 1 ¾ cups all-purpose flour
• 2 cups sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup hot strong coffee

For the frosting, filling and garnish:

• 20 large white marshmallows
• 1 ¼ cups confectioners’ sugar, sifted
• 1 ¼ cups butter (2 sticks + 2 tbsp.), at room temperature
• ¾ teaspoon pure vanilla extract
• 10 ounces marshmallow cream (or marshmallow fluff)
• ½ cup finely chopped pecans
• ½ cup graham cracker crumbs, plus extra for garnish
• Shaved chocolate, for garnish

Instructions

1. Prepare pans and dry ingredients: Preheat the oven to 350°F (175°C). Grease the sides of two 8-inch round cake pans, dust them lightly with flour and tap out the excess. Line the bottom of each pan with a circle of parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, baking soda, baking powder and salt; mix until evenly combined.
2. Combine wet ingredients and mix batter: In a small bowl, whisk together the buttermilk, vegetable oil, eggs and vanilla. Pour the wet mixture into the dry ingredients and beat just until smooth. Add the hot coffee and mix only until incorporated. The batter will be thin—this is normal and helps create a moist cake.
3. Bake the cakes: Divide the batter evenly between the prepared pans. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10–15 minutes. Run a knife around the edges, invert the cakes onto a wire rack, and peel off the parchment circles. Cool completely before frosting.
4. Toast the marshmallows: Place the marshmallows spaced on a baking sheet lined with parchment paper. Set the rack to the lower position beneath the broiler. Broil the marshmallows just until the tops are nicely browned, about 30–60 seconds—watch carefully because marshmallows can burn quickly. Turn the marshmallows and broil the other side until golden brown. Let them cool slightly.
5. Make the frosting: In an electric mixer fitted with the paddle attachment, beat the butter and sifted confectioners’ sugar on low speed until blended, about 1 minute. Add the vanilla and increase to medium-high speed; beat for about 3 minutes until light and fluffy. Add the marshmallow cream and the toasted marshmallows, then mix on low speed for about 1 minute to incorporate. The frosting will have some texture from small marshmallow pieces.
6. Assemble the cake: Place one cake layer on a cardboard cake round or serving plate. Spread roughly one-third of the frosting over the first layer. Sprinkle half of the graham cracker crumbs and half of the chopped pecans evenly over the frosting. Place the second cake layer on top. Use the remaining frosting to cover the top and sides of the cake. Garnish with additional graham cracker crumbs and shaved chocolate as desired.

Notes

The chocolate cake is based on a well-known rich chocolate recipe, while the toasted marshmallow frosting is adapted to include both marshmallow cream and toasted whole marshmallows for authentic campfire flavor and texture. Keep a close eye when toasting marshmallows under the broiler—they brown quickly and can go from golden to burnt in seconds. The finished cake stores well covered at room temperature for a day or refrigerated for longer storage; allow chilled slices to come to room temperature before serving for best texture and flavor.

Nutrition

Approximate per serving: Calories 587 kcal; Carbohydrates 91 g; Protein 4 g; Fat 25 g; Saturated Fat 15 g; Cholesterol 60 mg; Sodium 477 mg; Fiber 2 g; Sugar 65 g. Nutrition information is an approximation and may vary based on specific ingredients and portion sizes.

Additional Info

Course: Dessert   |   Cuisine: American