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4.4 from 426 votes

Six-Layer Chocolate Cake with Toasted Marshmallow Filling & Malted Chocolate Frosting

An amazing six-layer chocolate cake with a toasted marshmallow filling and a malted chocolate frosting. This is one for the ages!

Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 35 mins
Servings: 12 to 16 servings
Calories: 925 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Cake:
  • 2½ cups + 1 Tablespoon all-purpose flour
  • 3 cups granulated sugar
  • 1 cup + 1 tablespoon Dutch-process cocoa powder
  • 1 tablespoon baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons salt
  • 3 eggs at room temperature
  • 1½ cups buttermilk at room temperature
  • 1½ cups strong black coffee hot
  • ¾ cup vegetable oil
  • 4½ teaspoons vanilla extract
For the Toasted Marshmallow Filling:
  • 16 large marshmallows
  • 1 cup powdered sugar
  • 1 cup unsalted butter at room temperature
  • ½ teaspoon vanilla extract
  • 7.5 ounce marshmallow fluff
For the Malted Chocolate Frosting:
  • 2 cups unsalted butter at room temperature
  • 4 cups powdered sugar
  • ¾ cup Ovaltine Classic
  • 1 tablespoon vanilla extract
  • Pinch of salt
  • 8 ounces semisweet or dark chocolate chocolate melted and cooled
  • ½ cup heavy cream

Instructions

    Cup of Yum
  1. Make the Cake: Preheat oven to 350 degrees F. Grease three 8-inch round cake pans, line the bottoms with rounds of parchment paper, grease the parchment, then flour the insides of the pans, tapping out excess; set aside.
  2. In the bowl of an electric mixer (or large mixing bowl if you're using a hand mixer), sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla.
  3. Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin).
  4. Divide the batter evenly among prepared pans. Bake for 20 minutes and rotate the pans in the oven. Continue to bake until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs), about 12 more minutes. Cool the cakes (in the pans) on wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely.
  5. Make the Toasted Marshmallow Filling: Place the marshmallows on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. Place on the lowest rack of oven, and broil marshmallows until nice and brown on top, keeping an eye on them the entire time so they don't burn. Remove pan from oven and gently turn the marshmallows over, and broil until the other side is golden brown.
  6. Beat the butter and powdered sugar 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 the 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: Beat the butter and powdered sugar on low speed until blended together, about 1 minute. Add the Ovaltine, vanilla and salt, and continue to beat on low until well combined, about 1 to 2 minutes. Add the melted chocolate and beat on medium speed until smooth, about 2 minutes. Add the heavy cream and beat on medium-high speed for another minute.
  8. Assemble the Cake: Slice each cake layer in half horizontally so you have six cake layers. Place your first layer face-up on a cake plate and cover with one-third of the Toasted Marshmallow Frosting. Place another cake layer face-up and cover with about ¾ to 1 cup of Malted Chocolate Frosting. Repeat, alternating marshmallow and chocolate filling layers, until you come to your cake final layer, which you will place face-down. Frost the entire outside of cake with the remaining Malted Chocolate Frosting.

Notes

  • You can substitute marshmallow creme for the Marshmallow Fluff.
  • Nutritional values are based on one serving
  • Cake is best served the same day it is made, but leftovers can be stored at room temperature or in the refrigerator, well-wrapped, for up to 3 days.
  • You can substitute marshmallow creme for the Marshmallow Fluff.
  • For the cleanest cake slices, refrigerate the cake for about 30 minutes before cutting. Use a sharp knife dipped in hot water (and wiped dry) between each cut.

Nutrition Information

Calories 925kcal (46%) Carbohydrates 165g (55%) Protein 8g (16%) Fat 74g (114%) Saturated Fat 48g (240%) Cholesterol 180mg (60%) Sodium 648mg (27%) Potassium 407mg (12%) Fiber 4g (16%) Sugar 130g (260%) Vitamin A 1680IU (34%) Vitamin C 2.1mg (2%) Calcium 143mg (14%) Iron 3.7mg (21%)

Nutrition Facts

Serving: 12to 16 servings

Amount Per Serving

Calories 925

% Daily Value*

Calories 925kcal 46%
Carbohydrates 165g 55%
Protein 8g 16%
Fat 74g 114%
Saturated Fat 48g 240%
Cholesterol 180mg 60%
Sodium 648mg 27%
Potassium 407mg 9%
Fiber 4g 16%
Sugar 130g 260%
Vitamin A 1680IU 34%
Vitamin C 2.1mg 2%
Calcium 143mg 14%
Iron 3.7mg 21%

* Percent Daily Values are based on a 2,000 calorie diet.