Malted Chocolate Cake &Toasted Marshmallow Filling

Fran Say


Made this cake for a Breast Cancer Awareness bake contest after researching lots dessert recipes using marshmallows. This came out perfectly the first time I made it. The toasted bits of marshmallow give this cake a unique texture to die for, and the malt in both the cake and the frosting really shine. This recipe is definitely a keeper. Hope you enjoy this as much as I do. Sticky, messy, but so much fun!

P.S. I won first place. :)


☆☆☆☆☆ 0 votes

1 Hr 30 Min
35 Min


  • - CAKE -

  • 1 3/4 c
    all-purpose flour
  • 2 c
  • 3/4 c
    cocoa powder
  • 2 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1 tsp
  • 1 c
  • 1/2 c
    vegetable oil
  • 3 large
  • 1 tsp
    pure vanilla extract
  • 1 c
    freshly brewed hot coffee
  • 1/2 c
  • - FILLING -

  • 20 large
  • 1 c
    powdered sugar
  • 1 c
    unsalted butter, room temp
  • 1 tsp
    pure vanilla extract
  • 1 jar(s)
    marshmallow fluff, 7-1/2 oz.
  • - FROSTING -

  • 1-1/2 c
    unsalted butter, room temp
  • 3 c
    powdered sugar
  • 2/3 c
  • 1 Tbsp
    pure vanilla extract
  • 1/4 tsp
  • 6 oz
    semi-sweet chocolate chips, melted & slightly cooled
  • 1/3 can(s)
    heavy cream

How to Make Malted Chocolate Cake &Toasted Marshmallow Filling


  1. Making the Cake: Preheat oven to 350°F. Grease two 8-inch round cake pans. Line with parchment paper and lightly grease/flour parchment paper.
  2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a mixing bowl and set aside.
  3. In a separate bowl, combine the buttermilk, oil, eggs and vanilla. On low speed, slowly add the wet ingredients to the dry ingredients. Add Ovaltine to hot coffee and stir to dissolve, then add coffee mixture to the mixing bowl and stir just until combined, scraping occasionally with a spatula.
  4. Pour batter evenly into the 2 cake rounds and bake 35-40 minutes or until cake tester comes out clean. Cool in the pans for 30 minutes, then turn onto cooling rack and cool completely.
  5. Make the Marshmallow Filling: Set oven to broil and place a rack on the lowest slot. Place the marshmallows on a baking sheet sprayed with nonstick cooking spray. Place on the lowest rack of oven, and broil marshmallows until nice and brown on top, watching them the entire time so they don't burn. Remove pan from oven and gently turn the marshmallows over with tongs; broil again until the top is golden brown.
  6. Beat the butter and powdered sugar in a large bowl 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 Marshmallow Fluff and toasted marshmallows, and mix on the lowest speed for about 1 minute, scraping the sides of the bowl as necessary.
  7. Make the Malted Chocolate Frosting: Melt the chocolate in the microwave for about 30 seconds, then stirring until smooth; set aside (if not melted, microwave another 10 seconds and stir). Beat the butter and powdered sugar on low speed until blended, about 1 minute. Add the Ovaltine, vanilla and salt, and continue beating on low until well combined, about 1- 2 minutes. Add the melted chocolate and beat on medium speed until smooth, about 2 minutes. Gradually add the heavy cream and beat on medium-high speed for another minute.
  8. Assemble the Cake (2-layer): Place your first layer face-up on a cake plate and cover with the Toasted Marshmallow Frosting. Place the other cake layer face-up and cover with about 3/4 to 1 cup of Malted Chocolate Frosting. Carefully place this layer face down over the other cake layer. Frost the entire outside of cake with the remaining Malted Chocolate Frosting.
  9. Chill cake about 2 hours before serving to allow buttercream to set slightly, or serve immediately if you can't wait!

Printable Recipe Card

About Malted Chocolate Cake &Toasted Marshmallow Filling

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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