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Best Cake Recipes: Chocolate Cake with Marshmallow Filling

Best Cake Recipes: Chocolate Marshmallow Cake
Best Cake Recipes: Chocolate Marshmallow Cake
For the best chocolate cake recipes, you can definitely rely on this monster of a show-stopper!

With a fluffy marshmallow filling and a chocolate glaze, which gives a lovely sheen on the top, it’s the perfect ending to any meal–and particularly a great birthday cake choice, too.

I made this King Arthur Flour recipe from the KAF Baker’s Companion cookbook. Get it, it is wonderful! I would recommend serving this with vanilla or chocolate chip ice cream.

Chocolate Cake with Marshmallow Filling Recipe

Best Cake Recipes: Chocolate Cake with Marshmallow Filling

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Yield: 16 Servings

Serving Size: 1 Slice


16 g

Best Cake Recipes: Chocolate Cake with Marshmallow Filling

Another winner from the King Arthur Flour Baker's Companion Cookbook. I know a couple of small town bookstores where you can get it!

The Chocolate Glaze recipe is not from KAF.


  • 1 3/4 Cups Sugar
  • 2 1/4 Cups Flour
  • 2 Tablespoons Cornstarch
  • 3/4 Cup Dutch-Process Cocoa
  • 1/4 Cup Buttermilk Powder
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 2 Eggs
  • 3/4 Cup Water
  • 1/2 Cup Veggie Oil
  • 2 teaspoons Vanilla Extract
  • 1 Cup Hot Water
  • Marshmallow Filling
  • 1/4 Cup Vegetable Shortening
  • 1/4 Cup Butter
  • Pinch of Salt
  • 1 teaspoon Vanilla Extract
  • 1 Cup Powdered Sugar
  • 1/4 Cup Corn Syrup
  • 3/4 Cup Marshmallow Creme (Optional)
  • Chocolate Glaze
  • 3/4 Cup Semi-Sweet Chocolate Chips
  • 3 Tablespoons Butter
  • 1 Tablespoon Light Corn Syrup
  • 1/4 teaspoon Vanilla Extract


  1. 350* oven.
  2. Grease and Flour two 9" round cake pans. Set aside.
  3. Blend Sugar, Flour, Cornstarch, Cocoa, Buttermilk Powder, Baking Powder, Baking Soda, and Salt.
  4. Beat in Eggs, 3/4 Cup Water, Oil, and Vanilla Extract for two minutes.
  5. Stir in Hot Water.
  6. Pour batter into pans (it will be go from thick to thin after the Hot Water addition).
  7. Bake 30-35 minutes or until cake tester comes out clean.
  8. Cool 10 minutes in pan and then invert onto wire rack to cool completely.
  9. Assemble the Cake
  10. Grab one layer and put if rounded (top side) down onto a serving platter.
  11. Spread with filling. Top with remaining cake layer, also positioning top side down.
  12. Pour glaze slowly over the top.
  13. Marshmallow Filling!
  14. Beat together Shortening, Butter, Salt, Vanilla Extract, and Powdered Sugar until fluffy. Beat in Corn Syrup a bit at a time until blended. Beat in Marshmallow Creme just until blended.
  15. Chocolate Glaze!
  16. Combine Chocolate Chips, Butter, and Corn Syrup in top of double boiler. Melt and add in Vanilla.
  17. Cool so it thickens a bit but still pours.


Substitute Buttermilk Powder with 1/4 cup Buttermilk (or soured milk) thereby reducing Water amount from 3/4 cup to 1/4 cup.

Suggested garnish included crushed candy canes or mint chocolate cookies. I used crushed chocolate wafer cookies.

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About Jessica Nunemaker

Jessica Nunemaker is the Owner of little More than a website, little Indiana is a PBS segment on the state-wide program "The Weekly Special," a bi-weekly column in a local newspaper, and soon to be a book! Look for "little Indiana: Small Town Destinations" published by Indiana University Press in early 2016--just in time for Indiana's BIG 200th Birthday Celebration.

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