If you’re searching for a show-stopping dessert that will delight your guests and leave them in awe, look no further than this Six-Layer Chocolate Cake with Toasted Marshmallow Filling & Malted Chocolate Frosting. This cake is a true labor of love, featuring rich chocolate layers, a sweet marshmallow filling that’s toasted to perfection, and a malted chocolate frosting that takes this cake to the next level of indulgence. Whether it’s for a birthday celebration, an anniversary, or simply a sweet craving, this cake is guaranteed to impress.
What Makes This Recipe Special
This Six-Layer Chocolate Cake is not just another chocolate cake; it offers a delightful combination of textures and flavors. The layers of moist chocolate cake are complemented by a toasted marshmallow filling that adds a unique twist, creating a delightful contrast with the creamy malted chocolate frosting. The use of strong black coffee enhances the chocolate flavor, making each bite rich and decadent. Plus, the visual appeal of six beautifully stacked layers makes this cake a centerpiece worthy of any occasion.
Ingredient Breakdown
- All-purpose flour: 2 cups (312.5g) + 1 tablespoon for the cake layers.
- Granulated sugar: 3 cups (600g) to sweeten the cake perfectly.
- Dutch-process cocoa powder: 1 cup (86g) + 1 tablespoon for a deep chocolate flavor.
- Baking soda: 1 tablespoon to help the cake rise.
- Baking powder: 1 teaspoon for additional leavening.
- Salt: 1 teaspoon to enhance the flavors.
- Eggs: 3, at room temperature for the cake batter.
- Buttermilk: 1 cup (360ml), at room temperature for moisture.
- Strong black coffee: 1 cup (355.5ml), hot, intensifying the chocolate flavor.
- Vegetable oil: ½ cup (163.5ml) for a moist cake.
- Vanilla extract: 4 teaspoons (4.5 teaspoons) for flavor.
- Large marshmallows: 16 for the filling.
- Powdered sugar: 1 cup (120g) for the marshmallow filling.
- Unsalted butter: 1 cup (227g), at room temperature for the filling.
- Marshmallow Fluff: 7.5 ounces (212.62g) for added sweetness.
- Unsalted butter: 2 cups (454g), at room temperature for the frosting.
- Powdered sugar: 4 cups (480g) for the frosting.
- Ovaltine Classic: ¾ cup (93.75g) for a malty flavor.
- Vanilla extract: 1 tablespoon for the frosting.
- Pinch of salt: to balance the sweetness.
- Semisweet or dark chocolate: 8 ounces (226.8g), melted and cooled for the frosting.
- Heavy cream: ½ cup (119ml) for a smooth frosting.
Appliances & Accessories
- Mixing bowls: For combining ingredients.
- Electric mixer: To achieve fluffy cake batter and creamy frosting.
- Spatula: For folding and spreading fillings and frostings.
- Measuring cups and spoons: Accurate measurements are key for baking.
- 8-inch round cake pans: For baking the cake layers.
- Cooling rack: To cool the cake layers properly.
- Kitchen torch: For toasting the marshmallows, optional but recommended.
Stepwise Method: Six-Layer Chocolate Cake with Toasted Marshmallow Filling & Malted Chocolate Frosting
Step 1: Prepare Your Ingredients
Preheat your oven to 350°F (175°C) and grease your 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, Dutch-process cocoa powder, baking soda, baking powder, and salt until evenly combined.
Step 3: Combine the Wet Ingredients
In another bowl, combine the eggs, buttermilk, hot black coffee, vegetable oil, and vanilla extract. Mix well until fully combined.
Step 4: Combine Wet and Dry Mixtures
Gradually pour the wet mixture into the dry ingredients. Stir gently until just combined, being careful not to overmix.
Step 5: Bake the Cake Layers
Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
Step 6: Make the Toasted Marshmallow Filling
In a medium bowl, beat the unsalted butter until creamy. Gradually add the powdered sugar and beat until smooth. Add the marshmallow fluff and mix until combined. Set aside.
Step 7: Toast the Marshmallows
Using a kitchen torch, toast the marshmallows until they are golden brown. If you don’t have a torch, broil them in the oven for a few minutes, watching closely to avoid burning.
Step 8: Assemble the Cake
Once the cake layers are completely cooled, place one layer on a serving plate. Spread a layer of marshmallow filling on top, then add another cake layer. Repeat this process until all layers are stacked, finishing with a layer of filling on top.
Step 9: Make the Malted Chocolate Frosting
In a large mixing bowl, beat the unsalted butter until creamy. Gradually add the powdered sugar and Ovaltine, mixing until smooth. Add the melted chocolate, vanilla extract, and a pinch of salt, mixing until combined. Finally, add the heavy cream and beat until light and fluffy.
Step 10: Frost the Cake
Use a spatula to spread the malted chocolate frosting generously over the top and sides of the cake. You can create decorative swirls or smooth out the frosting for a sleek finish.
Step 11: Final Touches
Top the cake with any remaining toasted marshmallows for an extra special touch. Slice and serve to enjoy this decadent dessert!
Healthier Substitutions
- Replace all-purpose flour with whole wheat flour for added fiber.
- Use coconut oil instead of vegetable oil for a different flavor profile.
- Swap granulated sugar with coconut sugar for a lower glycemic index option.
- Substitute buttermilk with almond milk mixed with a tablespoon of vinegar for a dairy-free version.
Notes from the Test Kitchen
Make sure all your ingredients, especially the eggs and buttermilk, are at room temperature. This helps in achieving a smooth batter. If the batter seems too thick, you can add a little more hot coffee to loosen it up.
- For best results, allow the cakes to cool completely before frosting.
- This cake freezes well—simply wrap it tightly in plastic wrap and store it in an airtight container.
- Feel free to experiment with different fillings; this chocolate cake pairs wonderfully with raspberry or peanut butter fillings as well!
Best Ways to Store
This Six-Layer Chocolate Cake can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. If you’ve made the cake in advance, you can also freeze it for up to 3 months. Just make sure to thaw it overnight in the refrigerator before serving!
Your Top Questions
Can I make this cake in advance?
Absolutely! You can bake the cake layers and store them in the refrigerator for up to three days or freeze them for up to three months. Just assemble and frost it on the day you want to serve it for the best texture and flavor.
Can I use a different type of frosting?
Yes, feel free to get creative! A cream cheese frosting or even a simple whipped cream would pair beautifully with the chocolate layers.
What can I do if my cake is too dry?
If you find your cake is dry, ensure your oven temperature is accurate, as baking at too high a temperature can lead to dryness. Also, avoid overbaking the layers, and consider adding a simple syrup to moisten them before frosting.
How can I make this cake more festive?
You can add colorful sprinkles, edible glitter, or even fresh fruit on top for a more festive look. This cake is perfect for customization to fit any celebration!
Explore More
Make It Tonight
If you’re ready to impress your family and friends with a delicious and visually stunning dessert, gather your ingredients and get baking! This Six-Layer Chocolate Cake with Toasted Marshmallow Filling & Malted Chocolate Frosting is sure to be a hit. So roll up your sleeves, turn on your favorite playlist, and let’s make some cake magic happen tonight!
There’s nothing quite like the joy of sharing a beautiful cake that you’ve put your heart into creating. Enjoy every moment, from mixing the batter to the first delicious bite. Happy baking!
Six-Layer Chocolate Cake with Toasted Marshmallow Filling & Malted Chocolate Frosting
Ingredients
For the Cake:
- 2 cups All-purpose flour
- 1 tablespoon All-purpose flour for the cake layers
- 3 cups Granulated sugar
- 1 cup Dutch-process cocoa powder
- 1 tablespoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 3 Eggs at room temperature
- 1 cup Buttermilk at room temperature
- 1 cup Strong black coffee hot
- ½ cup Vegetable oil
- 4 teaspoons Vanilla extract
- 16 Large marshmallows for the filling
- 1 cup Powdered sugar for the marshmallow filling
- 1 cup Unsalted butter at room temperature for the filling
- 7.5 ounces Marshmallow Fluff
- 2 cups Unsalted butter at room temperature for the frosting
- 4 cups Powdered sugar for the frosting
- ¾ cup Ovaltine Classic for a malty flavor
- 1 tablespoon Vanilla extract for the frosting
- a Pinch of salt to balance the sweetness
- 8 ounces Semisweet or dark chocolate melted and cooled for the frosting
- ½ cup Heavy cream for a smooth frosting
Instructions
Stepwise Method
- Preheat your oven to 350°F (175°C) and grease your 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, Dutch-process cocoa powder, baking soda, baking powder, and salt until evenly combined.
- In another bowl, combine the eggs, buttermilk, hot black coffee, vegetable oil, and vanilla extract. Mix well until fully combined.
- Gradually pour the wet mixture into the dry ingredients. Stir gently until just combined, being careful not to overmix.
- Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
- In a medium bowl, beat the unsalted butter until creamy. Gradually add the powdered sugar and beat until smooth. Add the marshmallow fluff and mix until combined. Set aside.
- Using a kitchen torch, toast the marshmallows until they are golden brown. If you don't have a torch, broil them in the oven for a few minutes, watching closely to avoid burning.
- Once the cake layers are completely cooled, place one layer on a serving plate. Spread a layer of marshmallow filling on top, then add another cake layer. Repeat this process until all layers are stacked, finishing with a layer of filling on top.
- In a large mixing bowl, beat the unsalted butter until creamy. Gradually add the powdered sugar and Ovaltine, mixing until smooth. Add the melted chocolate, vanilla extract, and a pinch of salt, mixing until combined. Finally, add the heavy cream and beat until light and fluffy.
- Use a spatula to spread the malted chocolate frosting generously over the top and sides of the cake. You can create decorative swirls or smooth out the frosting for a sleek finish.
- Top the cake with any remaining toasted marshmallows for an extra special touch. Slice and serve to enjoy this decadent dessert!
Equipment
- Mixing Bowls
- Electric Mixer
- Spatula
- Measuring cups and spoons
- 8-inch round cake pans
- Cooling rack
- Kitchen torch
Notes
- Make sure all your ingredients, especially the eggs and buttermilk, are at room temperature for a smooth batter.
- This cake freezes well—wrap it tightly in plastic wrap and store in an airtight container.
- Experiment with different fillings like raspberry or peanut butter for a fun twist!
