Marshmallow Chocolate Cake

Marshmallow Chocolate Cake is the perfect combination of chocolatey goodness, chocolate filling, and a sweet marshmallow topping. The cake is easy to make with the help of a boxed cake mix, and a great way to impress your guests!

You're going to love this decadent cake! This Marshmallow Chocolate Cake has a soft and tender chocolate sheet cake, rich chocolate filling, and a fluffy marshmallow topping. Pure bliss, right?

Although it looks pretty fancy, it's actually really easy to make. My family go crazy for this cake! Seriously crazy.

It's also a great option for potlucks and parties since it can be made ahead of time and easily served to a crowd.

The moist chocolate cake and the fluffy marshmallow topping make it a decadent treat that everyone will love. The combination of s'mores flavors and textures makes it a hit with kids and adults alike.

If you love chocolate desserts, be sure to also try Chocolate Crinkle Cookies, Chocolate Chip Banana Bread, or Mini Chocolate Pastry Rolls!

Why You Should Make This Cake Recipe

• Marshmallow Chocolate Cake is an easy sheet cake to make.
• A kid-friendly recipe.
• It's full of chocolate and marshmallow flavors.
• The chocolate is swirled into the marshmallow making a beautiful presentation.
• A delicious, moist cake that everyone will love.
• It's a simple but elegant dessert recipe.
• An economical way to serve a sweet treat for a crowd.
• It is easy to make and requires minimal ingredients.

Ingredients

Chocolate Cake:

• Box chocolate cake mix - Use your favorite 15.25-ounce box - I love Devil's Food or regular chocolate for this recipe.
• Egg
• Heavy cream

Chocolate Filling:

• Semi-sweet chocolate chips - or use chopped up dark chocolate
• Condensed milk - this helps to sweeten and give the chocolate filling its smooth thick texture. I use Eagle brand.
• Heavy cream - to lighten the chocolate filling.

Marshmallow Topping:

• Mini Marshmallows - or you can chop up large marshmallows or use 1 cup of marshmallow fluff.
• Heavy cream - to get the right smooth and thick consistency to the marshmallow topping.
• Confectioner's sugar - the powdered type of sugar.
• Vanilla extract - for flavor.

See the recipe card for the full method and quantities.

Instructions

If you're wondering how to make this Marshmallow Chocolate Cake recipe, don't worry, it's easy!

Just follow this step-by-step photo tutorial. Then scroll down to the recipe card for the full ingredients list and recipe method.

For the cake: Add the cake mix to a mixing bowl along with the egg and cream. Stir well until smooth and combined.

Pour the batter into a lightly greased 8x8-inch baking dish, then bake at 350F for 35 minutes or until risen and a toothpick inserted into the centre comes out clean. Allow the cake to cool.

Make the chocolate filling: Microwave the condensed milk, chocolate, and cream in a microwavable bowl in 30-second bursts until melted together, then stir until smooth. Allow to cool slightly, then transfer to a piping bag with the tip cut off or a large nozzle inserted.

When the cake is cool, pierce lots of holes in it with a straw. Squeeze the chocolate filling into the holes, then spread the top of the cake with most of the remaining chocolate filling. Chill in the fridge for 1 hour for the filling to firm slightly.

For the marshmallow topping: Add the cream, powdered sugar, and vanilla to a large bowl and beat with an electric mix until firm.

Add the mini marshmallows (or chopped large marshmallows) to a microwave-safe bowl and microwave in 30 second bursts, stirring between each burst, until melted. Or use 1 cup of marshmallow fluff.

Gently fold the slightly cooled marshmallow into the cream topping.

Assemble the marshmallow chocolate cake: Spread the marshmallow frosting onto the cooled cake. Add dots of the chocolate filling, from the piping bag, and use a toothpick to swirl it through the marshmallow.

Storage

Store your marshmallow chocolate cake in an airtight container on the counter in a cool place.

📖 Recipe

Marshmallow Chocolate Cake

Marshmallow Chocolate Cake is the perfect combination of chocolate flavor and a sweet marshmallow topping. Easy yet impressive!

5 from 4 votes

Print Rate

Course: Dessert

Cuisine: American

Keyword: marshmallow chocolate cake

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Chilling time: 30 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Servings: 16

Calories: 245kcal

Author: Kate | You Say Potatoes

Cook ModePrevent your screen from going dark

Equipment

• 8x8-inch square baking pan
• Bowl

Ingredients

For the Chocolate Cake:

• 1 box chocolate cake mix 15.25 ounces
• 1 egg
• ⅓ cup heavy cream

For the Chocolate Filling:

• ½ cup condensed milk
• ½ cup semi sweet chocolate chips or chopped dark chocolate, 3.5 ounces
• ⅓ cup heavy cream

For the Marshmallow Topping:

• ⅓ cup heavy cream
• ⅓ cup confectioner’s sugar
• ½ teaspoon vanilla extract
• 1 ½ cups mini marshmallows

Instructions

• Preheat the oven to 350F. Lightly grease a 8x8-inch baking dish with butter or non-stick cooking spray.
• Add the cake mix to a mixing bowl along with the egg and cream. Stir well until smooth and combined.
• Pour the batter into the prepared baking dish, then bake for 35 minutes or until risen and a toothpick inserted into the centre comes out clean.
• Allow the cake to cool.

For the chocolate filling:

• Add the condensed milk, chocolate chips and cream to a microwave-safe bowl. Microwave in 30 second bursts, stirring between each one, until it’s all warm and the chocolate has melted. Stir until smooth. Allow to cool slightly, then transfer to a piping bag with the tip cut off or a large nozzle inserted.
• When the cake is cool, pierce lots of holes in it with a straw.
• Squeeze the chocolate filling into the holes, then spread the top of the cake with most of the remaining chocolate filling. Set the piping bag aside for decorating the cake later.
• Place the cake into the fridge for 30 minutes for the filling to firm slightly.

For the marshmallow topping:

• Add the cream, powdered sugar and vanilla to a large bowl and beat with an electric mix until firm.
• Add the mini marshmallows (or chopped large marshmallows) to a microwave-safe bowl and microwave in 30 second bursts, stirring between each burst, until melted.
• Tip: Instead of melting marshmallows, you can use 1 cup of marshmallow fluff.
• Gently fold the slightly cooled marshmallow into the cream topping.

Assemble:

• Spread the marshmallow frosting onto the cooled cake. Add dots of the chocolate filling, from the piping bag, and use a toothpick to swirl it through the marshmallow.

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Nutrition

Calories: 245kcal | Carbohydrates: 35g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 20mg | Sodium: 243mg | Potassium: 171mg | Fiber: 1g | Sugar: 21g | Vitamin A: 248IU | Vitamin C: 0.3mg | Calcium: 81mg | Iron: 2mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.