Chocolate Marshmallow Cake Recipe

Preheat and prepare pans

Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper, then lightly grease the parchment.

Whisk dry ingredients: In a large bowl, sift or whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until evenly combined.

Combine wet ingredients: In a separate bowl, whisk the eggs until blended. Add the whole milk, vegetable oil, and vanilla extract and whisk until smooth.

Mix batter: Pour the wet mixture into the dry ingredients and stir until just combined. Slowly add the hot water while stirring (batter will be thin). Scrape down the sides and ensure no dry pockets remain.

Bake: Pour the batter into the prepared 8-inch pan. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not raw batter).

Cool: Allow the cake to cool in the pan for 10 minutes, then run a knife around the edges and invert onto a wire rack. Remove parchment and let cool completely (about 1 hour) before adding marshmallow layer.

Prepare marshmallow mixture: In a small saucepan over low heat, combine the mini marshmallows, unsalted butter, and light corn syrup. Stir continuously until the marshmallows are melted and smooth, about 3–5 minutes. Remove from heat and stir in vanilla extract.

Apply marshmallow: While the melted marshmallow is warm and spreadable, place the cooled cake on a heatproof surface. Use an offset spatula or spoon to spread about two-thirds of the melted marshmallow evenly over the top of the cake, leaving a thin border at the edge so glaze can drip down later. Reserve the remaining melted marshmallow for topping or piping.

Optionally torch for finish: If you want a toasted marshmallow finish, gently torch the marshmallow layer with a kitchen torch in short passes until golden and bubbly. Alternatively, place under a broiler for 20–40 seconds—watch carefully to avoid burning.

Make the glaze: Place the semisweet chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer (do not boil). Pour the hot cream over the chocolate chips and let sit 1 minute, then whisk until smooth. Add the unsalted butter and stir until incorporated. Add a pinch of salt if desired to balance sweetness.

Glaze the cake: Let the glaze cool slightly (about 3–5 minutes) until thickened but pourable. Pour the glaze over the marshmallow-topped cake, starting in the center and letting it flow to the edges. Use a spatula to nudge glaze over the sides so it drips down evenly.

Add reserved marshmallow & garnish: While the glaze is still tacky, dollop or pipe the reserved melted marshmallow in small mounds on top and scatter the extra mini marshmallows. If you toasted the main marshmallow layer, you may toast these mounds briefly for a golden finish. Dust lightly with cocoa powder if desired.

Set and serve: Allow the glaze to set at room temperature for 20–30 minutes. For cleaner slices, chill the cake for 15–20 minutes before slicing with a sharp knife warmed under hot water and wiped dry between cuts.

Store: Store any leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days. If refrigerated, bring to room temperature before serving for best texture; marshmallows may firm up when cold.