Campfire Delight: 6-Layer Rich Malted-Chocolate Toasted Marshmallow Cake

Campfire Delight Cake via Sweetapolita

There’s something about layer cakes that always brings me great comfort–from both making them and eating them. To me, layer cakes are baked bliss, truly. Don’t get me wrong, cupcakes are wonderful; cupcakes are sweet; cupcakes are darling (and perky), but they just aren’t layer cakes. Perhaps part of the glory of layer cakes is the intrigue of what’s beneath all of that swirled frosting, or the wonder of what fills the stacked layers under a perfectly composed exterior. Ever notice how layer cakes will offer one or two little hints as to what’s inside, without giving too much away? Think about a beautifully frosted pink cake with a few white sprinkles and a single strawberry on top: one could imagine that there are layers of vanilla cake inside with possible alternating layers of sweet pink strawberry cake, or maybe even layer up on layer of strawberry cake with fresh strawberry jam in between. Or, perhaps, there are layers of vanilla cake with homemade custard and fresh cut strawberries stacked inside.

Truth is, we never can tell, but as far as I’m concerned, I’m always ready to find out. True, it’s likely that my love and adoration for layer cakes is slightly unnatural, but, in my heart, I know that some of you agree.

Campfire Delight Cake via Sweetapolita

So, please, brace yourself: this cake is possibly the most delicious cake I’ve ever made. No jokes, no trying to be cute and sassy, but the honest truth. Take a peek for yourself:

Campfire Delight Cake via Sweetapolita

6 layers of dark, moist chocolate cake sandwiching alternating rich and fluffy frosting: satiny Belgian chocolate malted frosting and creamy toasted-marshmallow vanilla frosting with bits of actual crispy marshmallow in every bite. Strangely, the finished cake is not really super sweet–it’s more rich, light, and creamy sweet…

Here’s a little peek at the marshmallows after being lightly toasted in the oven. They taste amazing in the cake, and are also pretty incredible taken right from the parchment paper: ooey and gooey in all the right places. Now, I know it’s not exactly summer yet, and there aren’t a lot of campfires happening quite yet (at least not here in Canada), but the taste of toasted marshmallows seems to bring a sense of nostalgia, no matter what the season. This addition to the recipe really makes (and takes) the cake.

Campfire Delight Cake via Sweetapolita

Here it is standing tall and proud, flaunting an ever-important “S” cake adjective for every one of its layers: sky-high, simple, sweet, satiny, special, and, most importantly, sinful. I think one of the simplest ways to create a wow-factor, is to split your layers. You’ve already baked them, so if you get really comfortable splitting them in two, you can create a sky-high cake in moments, and just think of how many fun fillings and frostings you can add into the mix. It really is one of the best techniques to learn (I’ll list a few tips and tricks on that subject below).

Campfire Delight Cake via Sweetapolita

A world without cake, well, please don’t even make me think about it.

Campfire Delight Cake via Sweetapolita

Did you know that you and I had a cake-for-two today?

Campfire Delight Cake via Sweetapolita


Campfire Delight Cake via Sweetapolita

Campfire Delight: 6-Layer Belgian Chocolate & Toasted Marshmallow Cake

Yield: One 6-layer, 8-inch round cake


    For the Chocolate Layer Cake:
  • 2-1/2 cups + 1 tablespoon (330 g) all-purpose flour
  • 3 cups (600 g) granulated sugar
  • 1 cup + 1 tablespoon (135 g) Cacao Barry Extra Brute Cocoa Powder (or similar premium brand)
  • 1 tablespoon (15 g) baking soda
  • 1-1/2 teaspoons (7.5 g) baking powder
  • 1-1/2 teaspoons (12 g) salt
  • 3 eggs, at room temperature
  • 1-1/2 cups (360 mL) buttermilk, room temperature
  • 1-1/2 cups (360 mL) strong black coffee, hot
  • 3/4 cup (180 mL) vegetable oil
  • 1-1/2 tablespoons (22.5 mL) pure vanilla extract
  • For the Malted Belgian Chocolate Frosting:
  • 1 lb butter (4 sticks)(2 cups)(454 g), at room temperature
  • 4 cups (500 g) icing sugar (confectioners' or powdered), sifted
  • 3/4 cup (75 g) Ovaltine Classic (brown in colour)
  • 1 tablespoon (15 mL) pure vanilla extract
  • pinch of salt
  • 8 oz (250 g) quality Belgian chocolate, chopped, melted and cooled
  • 1/2 cup (120 mL) whipping (35% fat) cream
  • For the Toasted Marshmallow Frosting:
  • 16 large white marshmallows
  • 1 cup (125 g) icing sugar (confectioners' or powdered), sifted
  • 1 cup butter (227 g)(2 sticks), at room temperature
  • 1/2 teaspoon (2.5 mL) pure vanilla extract
  • 1 jar (213 g) marshmallow cream (such as Marshmallow Fluff)


    For the Chocolate Layer Cake:
  1. Preheat oven to 350° F. Prepare three 8" round cake pans (butter, line bottom with parchment paper, butter paper, dust with flour).
  2. In bowl of electric mixer, sift all dry ingredients. Combine eggs, buttermilk, coffee, oil and vanilla in a measuring cup and beat lightly with a fork.
  3. Add milk mixture to the dry ingredients mix for 2 minutes on medium speed (you may need the plastic splash-guard that comes with mixer). Divide batter evenly among prepared pans. (Batter will be thin.)
  4. Bake for 20 minutes and rotate pans in oven. Continue to bake until toothpick or skewer comes almost clean (a few crumbs), about 12 more minutes. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.
  5. For the Malted Belgian Chocolate Frosting:
  6. In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute.
  7. Add malt powder, vanilla and salt, and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes).
  8. Add whipping cream and beat on med-high speed for another minute.
  9. Best used right away.
  10. For the Toasted Marshmallow Frosting:
  11. Place marshmallows on cookie sheet lined with parchment paper and sprayed with nonstick cooking spray. Place on lower rack of oven, and broil marshmallows until nice and brown on top, between 30-60 seconds. Remove pan from oven and gently turn the marshmallows over, and broil until they are golden brown. (Be sure to keep an eye on them--they burn very quickly.)
  12. In an electric mixer fitted with paddle attachment, combine butter and icing sugar on low until blended, about 1 minute. Add vanilla and mix on med-high for about 3 minutes.
  13. Add marshmallow cream and toasted marshmallows, and mix on lowest setting for about 1 minute.
  14. Assembly of the Campfire Delight Cake:
  15. On an 8"inch round cake board (or cake plate), put a small dollop of frosting. Cut your 3 cake layers each once horizontally with a long, serrated knife, so you have a total of 6 layers.
  16. Place your first layer face-up on the board (or plate) and cover with an even layer of the Toasted Marshmallow Frosting, leaving about 1/2" around the edge. Place another cake layer face-up and repeat with Malted Belgian Chocolate Frosting.
  17. Repeat until you come to your final layer, which you will place face-down. If you find the cake too soft and unstable, put in refrigerator for a few moments to firm it up, then resume.
  18. Frost entire outside of cake with remaining Malted Belgian Chocolate Frosting.


*To create the swirled frosting effect, place chilled cake with thin layer of frosting on a piece of wax paper on a cake turntable, and add remaining frosting to create a fairly smooth finish with a medium palette knife (straight, not offset). Then, with your dominant hand, hold palette knife with a medium-firm pressure at about a 45° angle starting at bottom of cake, and with your other hand slowly spin turntable while keeping your palette knife against cake at at all times, then gradually directing the palette knife upwards until you get to the top. Finish with same technique on top. If you aren't happy with your attempt, this frosting is so satiny, that you can smooth it over and try again.

**I always build my cakes on thin cake boards to make for easy lifting and transferring.

[malted chocolate frosting adapted from Williams-Sonoma]

Sweetapolita’s Tips & Tricks for Splitting Cakes:

1. Always start with a cold cake: refrigerate for about 2 hours or freeze for about 30 minutes

2. With a good quality serrated knife (I only use my favourite Mac 10 1/2″ serrated bread knife–this thing is insanely sharp), trim any doming off the top of each layer.

3. Measure the height of your layer with a ruler, then create a score line on the halfway mark all the way  around the outside of the cake.

4. Lower yourself to almost eye-level to the cake. With a gentle sawing motion, slowly move the knife gradually towards the centre of the cake, then turn cake 1/4 turn, and repeat until you have cut through the entire layer.

Good luck & enjoy!


Share the Sweetness!


    • says

      YES! “Fainted” is a BRILLIANT way to describe one’s reaction upon seeing this post. My oh my, you really knocked my socks off. I would be making this cake tomorrow if I didn’t give up dessert for Lent. But seriously, the day it ends, the HOUR it ends, I will be making this. I kid you not.

    • says

      I adapted this version of your cake today. Went with 2 tiers instead of 6, Hot Chocolate Frosting, no ovaltine either. :(
      I’m working in a remote camp in Alaska. Supplies are flown in via helicopter, so I had to make do with what I have on site. Hopefully the gentlemen here will enjoy it! Thought it would be a good idea since we haven’t been able to make s’mores all summer.

      Your baking talent is astounding!

      • Madonna says

        I like your idea of Hot Chocolate instead of Ovaltine. I’ve never purchased or use Ovaltine until this recipe and I really didn’t care for it’s taste nor did my family or neighbours. I’m going to bake the cake again as the cake and the marshmellow frosting are amazing but use hot chocolate or instant chocolate pudding as you have done. This is a great idea.

    • Louise says

      Wowzas. Has anyone converted this to UK meausurements? I’m uk based and would like to try it out but we work In grams and I would like to convert the measurements but don’t know how.

    • says

      My daughter is making this cake for her 20th birthday! It looks and tastes (sampled frosting) amazing! Thanks for the delicious recipe.

    • Benita Stentiford says

      I just made this cake, and while mine didn’t look as pretty as yours (just starting haha), it turned out great! This is such a great recipe-the cake is amazing!!! The frostings are even more amazing! Thank you so much!!

    • Lea says

      Hi Rosie!

      This cake looks absolutely stunning! I’m just wondering how you got the oh so perfect swirls around and on top of the cake?!

      I am in love with your website and everything you bake!

      Thanks for helping!


    • Nancy says

      Found your blog and love it. I made this cake for my husbands birthday and it was beyond fabulous. The best cake ever! Now making it again to share with the rest of our family.

    • Tracey says

      My son wants me to make this cake this weekend for his 14th birthday. What kind of Belgium Chocolate is it:unsweented, semi, dark?

    • Madelyn says

      Hi, when I saw this recipe I decided to make it for my daughter’s b-day since it contains her 2 favorites foods, marshmallow and chocolate (she turned 4). I used bittersweet Belgium chocolate and it came out outstanding! The cake is so soft and moist, I had to cut it very slowly even though it was in the fridge overnight. The frostings are awesome. I highly recommend this cake. Thank you!

  1. says

    Holy moly.. could that be any more sinful?

    Awesome tips for layering too; I never thought to chill it before trimming. I wonder does that affect the taste or the texture?

    • says

      Thanks, Jen! You know, chilling before trimming doesn’t affect the taste or texture at all, so it works well! I find that as long as the cake is brought to room temp for serving, it’s as moist and yummy as it should be. Thanks again!

  2. says

    Nothing shouts celebration like a tall layered cake. Therefore I’m bookmarking this cake to be one of the contenders of my birthday cake this year, though I need to figure out if I can get the marshmallow cream here in Singapore.

  3. says

    Love it! This cake is gorgeous and I want to get a fork and eat it off my computer screen. This is going on my “to make” list for my next event where I need to bring a cake.

  4. says

    *Wow* you have talent love! I don’t know which I think is more spectacular, the cake, the styling, the photots?

    Or perhaps it’s those sweet little chubby babe toes! Seriously.

    Oh my do you have talent.

  5. says

    You know… I’m not really a cake person but you have me drooling at my computer! Simply stunning!

    On a separate note, I should say that this is really inspiring for someone who has never made a layered cake before (it’s on my list of things to do in 2011). Thank you for that!

  6. says

    Rosie, You’ve done it again! Nothing makes me want to bake AND eat, like one of your incredible photos of one of your impossibly delectable cakes! I have a hard time getting a two-layer cake to stand straight…but a SIX layer cake…WOW! Your work is just amazing and inspiring!

  7. says

    Your blog is amazing… I am afraid that it will ruin my Weight Watchers success! Your children are lucky to have a mama who makes such delectable creations!

  8. says

    Another s word: SUPERB! Also, love your “R” mug–I have the same with an L from Anthropologie and it’s become my best friend!

  9. Laura Lee says

    My question is…who gets the little chocolate ball on top of the cake? It’s a mad dash :S
    This is my kind of cake. How gorgeous are those toasted marshmellows?

  10. says

    Wow. Everything you make looks so beautiful! I am addicted to marshmallows. I went on a camping trip with some friends earlier this year, and they thought I was the biggest kid because I packed stuff for smores. In fact, I made smores to eat while I watched the Oscars the other day! Addicted! Your cake looks marvelous though…wish I could have a bite!

  11. says

    This is an absolutely fantastic cake. Loved the layers and marshmallows roasted, I have never tried it but wud certainly like to have it, so saving your wonderful recipe. Right now, I just wish this cake flies to me…..cheers !

  12. says

    It is not enough to say that you are a good baker. You are an artist. Such clean lines of the layers and the use of colors ( I’ve seen your other creations too) is simply stunning. There is that understated elegance that is so appealing.


  13. says

    Here’s an S word, Spectaculicious! That’s what this cake bring to mind. Adore the photos of the babies feet in the frame. You are so creative with your cakes and your photography.

  14. says

    I was surprised to see that there are no eggs or flour in the cake ingredients. Is the texture very dense?

    Btw – it’s absolutely beautiful :)

    • says

      Thanks, Maggie! Just to be clear, the recipes on the post are the two frostings, and there is a link above to my Rich Chocolate Cake recipe, from another post To answer your question about the texture of the cake itself, it’s very moist and not too dense. Hope this helps!

  15. says

    I think what endears me most to layer cakes is just how much they resemble a beautiful piece of art. An architectural masterpiece. And when filled with all of this utter deliciousness…malted chocolate, toasted marshmallows…oh so heavenly.

  16. keecam says

    Beautiful. Just beautiful! The cake, the pics, the everything! Even the cut version of the cake is crumbless-mine would look like it’s been between with a marshmallow lawn mower.ha! One question-where can I find the mat/tablecloth/or whatever with the pencil drawings? Or did you just draw that yourself? Because oh cake godess you, I wouldn’t be surprised if you did! Keep up the wonderful work- u r amazing!

      • says

        First and foremost, that cake looks absolutely amazing. I’d love to have a slice of it right now and just might have to make it for myself. Secondly, I work for Hester & Cook, we actually designed the placemats that you used in this feature. That’s our “Perfect Setting”. Thank you so much for using and for making it look so good! Feel free to check out our site, we have lots of other fun designs. If you see anything you like that you could use in an upcoming post, let me know!

  17. says

    That is a divine looking cake, and I am pondering what my excuse could be to make it. Absolutely beautiful. What a wonderful introduction to your site for me (it’s my first visit, and I know I’ll be back again and again!)

  18. says

    This cake looks AMAZING! Something my kids would love.

    I’ve been following you for awhile and didn’t realize you were a fellow Canadian. I love when I realize that some of my favorite bloggers are Canadian.

  19. says

    I don’t even know what to say. I now have a bruise forming on my forehead from trying to jump through the screen to get at that cake. Heaven!

  20. Ann says

    I feel exactly the same about layer cake. I definitely adding this to my “Must-do” list. I will be amking the Neapolitan next week for my birthday. Thanks for the great ideas!

  21. Emily says

    I want to make this cake soon and I was printing the different parts of the recipe. The printable recipe already says 3 – 8″ pans. Should I still double the recipe? Also, there is more sugar than flour, is this correct? I can’t wait to make this!! Its BEAUTIFUL! My husband is upset I’m taking it to work :)

    • says

      Thanks, Emily! Sorry about the confusion. You can double the recipe for taller layers, but will have some remaining (I make cupcakes, etc). You can also increase by 50% so there won’t be as much batter remaining. If you use the existing recipe on the printable, it will still work well. Oh, just a note that yes, the recipe has more sugar than flour. Good luck with making it!

  22. says

    Oh wow ~ this is the most amazing looking cake I have seen in AGES and it is fantastic that you have included the recipe!

    Just found you via Camille Styles ~ and so glad I did.

    I am on the other side of the world from you, in Melbourne Australia, but cakes are deliciously universal in their yumminess! Looking forward to making this creation this weekend.

  23. says

    What a magnificent post, and a gorgeously tempting cake! I love everything about it. The baby’s feet are pretty cute, too! :) Really beautiful photos, as always.

  24. Liz Forshaw says

    Love the idea of the toasted marshmallow and the chocolate malted together! Fave flaves of mine!

    Thank you for all the great helpful hints, like weighing the filled tins on a digital scale to ensure even layers!

    Great styling as usual, Rosie – love those little toes!

  25. says

    OMG Rosie you are amazing!! This cake is spectacular and right up my alley. Marshmallows ~ yes, please!!! And your styling and photography is fabulous! Hope you have a sweet weekend ;-))


  26. Cupcake Monster says

    This cake is gorgeous. Just looking at the photos make me drool. Very nice job on this one!!!

  27. says

    Alright. I’ve been fighting the urge to make this. I can fight it no more…I’m going to make this for my wedding anniversary this weekend…the hubster will melt! :) Thank you for such an irresistible recipe!! Can’t wait to have it!

  28. Jen says

    Do you happen to know if the Cacao Barry Extra Brute Cocoa Powder is unsweetened, Dutch processed cocoa? I’m trying to find a similar substitute since I can’t find the Cacao Barry locally to make this soon. Also, what coffee would you recommend to use?

    • says

      Hi Jen,
      Cacao Barry Extra Brute Cocoa Powder is an unsweetened, Dutch-processed cocoa, so you could replace with another dark dutch-processed brand, and that should work fine. I find the real appeal to this particular one, aside from the quality, is the very dark and intense flavour it gives. If you could find something similar, it would be ideal. As for coffee, I love using a good quality brew, like Starbucks, and you can even use part fresh espresso. But, in the end, any good brewed coffee should yield a good result–I’ve made it with many kinds, depending on what I have. Good luck!

      • Jen says

        Thanks so much Rosie! I was really lucky today to find a local wholesaler that sells the Cacao Barry Extra Brute and was willing to sell me a single one so I can make this cake for a birthday party this week. With the coffee, does it add a very strong coffee flavor to the cake or just adds to the chocolate flavor? I’m not sure if the person I’m making it for is a big fan of coffee, but I wasn’t sure if I omitted it if it would really take away from the overall flavor of the cake?

        • says

          Hi Jen! That’s great news that you got the coffee. The coffee taste truly doesn’t come through at all, but just brings out the rich chocolate flavour (among other things, like texture). If you’re still unsure, use a mild brewed coffee. Good luck!

  29. Heather says

    I am making this cake today!!! I am so excited and can’t wait to see how it turns out. Thanks for the recipe and inspiration. :)

    • Heather says

      Also, should this cake be refrigerated after it is frosted? Or is the counter fine? And how long will it last? (that is if we don’t eat it all the first night) :) Thanks again.

      • says

        Hi Heather! So glad you’re going to experience this cake. Ideally, this cake should be kept out on the counter in a covered cake-keeper (as long as it’s not too humid or hot), for up to 3 days. You can refrigerate, but be sure to leave at room temp for about 2 hours before serving. Good luck!

        • Heather says

          It turned out amazing!!!! I think it is the best chocolate cake I have ever eaten. Way to go!! :) Thank you.

  30. Vic says

    Absolutely gorgeous cakes Rosie! I’m going to attempt to create this masterpiece this weekend, but just wondering roughly how many grams/oz of marshmallow is in the marshmallow frosting? I can only find medium marshmallows here in Australia, not the large ones pictured. Thanks for posting such beautiful and yummy looking cakes!

    • says

      Thanks so much, Vic! The 16 large (which may actually be the same size as your medium–perhaps they just look bigger in the photo because they really expand when toasted) marshmallows weigh approximately 100g/3.5 oz. I hope this helps. Good luck, and pop back to let me know how it goes, if you can!

      • Vic says

        Rosie, the cake turned out b-e-a-u-t-ifully! It tasted amazing, love the awesome marshmallow filling! (the 100g was just right, cheers for that!) The only qualm I had was that the malt frosting was really really light coloured, and not the beautiful chocolate colour that yours looks. I added a bit more chocolate, and a bit more… and then a whole block more… tasted great though! The guests at the dinner I took it to were amazed once I cut into it… Amongst all the broccoli and carrots, the cake was a star! ;) I’ve made your rich chocolate cake a couple of times now, it’s my go-to chocolate cake recipe! Thanks for sharing Rosie, keep baking beautiful things! xo

  31. Julia says

    I made the cake this weekend and my family adored it. Sadly though the cake was falling over. I tried chilling some of the layers, but I didn’t attempt to cut them in half (as I am a beginner baker at best). How do you get just a tall cake to not slide all over the place with that marshmellow filling? Is it about thinner layers?

  32. says

    i just stumbled upon your blog and have favourited waay too many things (is there such a thing?) but this cake- holy moly me oh my- i’m making this cake someday SOON! your blog is lovely and i can’t wait to see what else you bake.

  33. says

    just… WOW. WOW! This is such an amazing idea, and you really have a lovely (and drool-inducing) site! I’m sitting here thinking of how to introduce a graham (or maybe carmel, mmmm) layer into this already fantastic looking cake!

  34. Erin says

    I made this over the weekend for my son’s 2nd birthday….wow. WOW! It turned out SO well I was rather impressed with myself, lol! The cake baked up level, super moist and chocolatey- and the best part was it didn’t crack or crumble at all when I split the layers. filling & frosting were heavenly and easy to make. What a great recipe, I can’t wait to try others of yours. Thanks so much! (my family thanks you too…)

  35. Mellybrown says

    Hmmmm….. the cake is baking! I was just about to pour the batter into the pans but thought I would take a lick first — so glad I did…. I forgot to add the sugar! I’ll freeze it and then assemble and do the frosting on Tuesday. Can’t wait to try the marshmallow buttercream!

  36. Meghan says

    I made this over the weekend and it was delicious. We only had 2 8″ pans, so I only did 4 layers instead of 6 but it still turned out great. I’m so glad you warned that the batter would be liquidy in the recipe because I would have freaked out if you hadn’t. My husband was about to put more flour in it before I told him that. The cakes were soooo moist!! Marshmallow frosting came out perfect. The malted choc frosting was a little too malty for me though. I followed the recipe and my frosting was much lighter than yours…almost a beige color. We kept adding melted chocolate and that helped. In the future, can I sub out the malt powder for something else? hot cocoa powder?

      • Amanda says

        Hi Rosie,

        In response to your above reply, what do you mean by the difference in marshmallows? Is it to use 7oz) of marshmallow for 7oz of marshmallow creme as per the recipe?


        • Sara says

          Would like to know this, too, Rosie! I’d prefer not to use the marshmallow creme, simply because I need to make a triple batch and that stuff is so expensive compared to plain marshmallows.

  37. says

    OMG! This cake looks awesome!!! and oh sooo yummy!! I will try to make it into cupcakes for my son’s 4th birthday this weekend!! He’ll LOVE this………….. Thanks for sharing the recipe!! ^__^

    PS I love your website and Blog! Great recipes and beautiful pictures!!

    <3 Gee

  38. says

    My husband loves to bake, so when I saw this cake I sent it to him instantly. Three days later he made it. OMG drool. Seriously. This is probably the best chocolate cake I’ve ever had and is easily in my top 5 cake/cupcakes. So good in fact…that we shared it with seven other people. Two of them actually came back for seconds. One of our friends couldn’t stop talking about it. I can’t blame her, the cake has such amazing flavor! The cake was moist and was the perfect chocolate and then the frosting…oh the frosting. I can’t remember the last time I uncontrollably attacked the dregs that were left in the bowl!

    I can’t wait to have my husband make some of your other goodies (and remake this cake). We’ve even decided to make your Lemon Blueberry Cake for our friend’s Easter dinner!

    • Katie says

      I am the friend who cannot stop talking about it… so much so that Ashley’s husband took pity on me and made it again for me!! This cake IS AMAZING! I am so excited to try another recipe from your collection!

  39. says

    Oh my gosh! I just stumbled on to your beyond gorgeous blog and I’m wondering why i haven’t been here before! Well better late than never! Love Love Love your gorgeous cakes and just want to devour them all! Bookmarked like all of them before I just decided to stop. Love every single recipe here and your gorgeous photos!
    I love the printouts of the vintage spoon fork and plate(?) you used in the background here. May I ask where they are from?

  40. Aaisha Shaikh says

    This. Cake. Was. AMAZING! I used to be a firm believer in the Martha Stewart One Bowl Chocolate cake recipe, but I think this recipe just bumped it off as the new winner. My malt frosting was light in color at first too, but after I frosted the cake and let it sit, the color balanced out. The only problem I had was not adding the marshmallows to the fluff as soon as I took them out of the oven. They ended up solidifying and I had a few chunks that I had to scoop out before filling the cake. Overall though? Still awesome :)
    I also used 1.5x of the recipe for 3 8inch cakes, and would definitely make 2x the recipe next time.

  41. Colleen says

    I literally just made the toasted marshmallow frosting, and had to make a second batch because people kept eating it :D My brother requested an “awesome marble cake with yummy filling” for his 18th birthday cake, and this became the yummy filling. The outside will be frosted with a whipped chocolate ganache… deeelicious! Thanks so much!

  42. Sarah says

    Made this as is for my boyfriend’s bday. By far the best scratch chocolate cake recipe I’ve come across. The toasted marshmallow frosting was RAVED about (although mine was a little stringy… is this typical?) but I admit the malted chocolate frosting was a little rich for our palates. I”m a fairly new reader, but now a devotee!

  43. Caroline says

    I made this for a party and it was RAVE reviews…. Personally, I halved the malt ingredient. Best tip was freezing the cakes before cutting. This was such a hit I am having to make it for my boyfriend as this is now his favorite. I also doubled the filling so people could add more as a topping. That too was a hit.

  44. Joyce says

    Hey Rosie, i fell in love with your cakes. But the issue is that i live in the UAE, far away from Canada, and we don’t have the same products here. I was wondering what was that Ovaltine Classic. Can you tell me what it is and what can i substitute it with. Im looking for a cake to do for my husband on father’s day and im sure its going to be one of your cakes! Thanks a ton!

    • says

      I’m sorry I didn’t reply to your question in time, Joyce! Just to clarify, Ovaltine Classic is a chocolate malted powder mix (it is brown in colour). You can use malt powder, but the frosting will be lighter in colour. I hope this helps going forward!

  45. says

    hi there! i’m a little confused about the batter- how much did you use to make the cake, did you increase it by 50%? It says “x2,” does that mean you already multiplied the recipe by 2, or do we need to do that in order to make the cake properly?
    thanks so much! i’m so excited to try it!

    • says

      Kelly, you can either make the existing chocolate cake recipe as it is for 3 more shallow layers, or you can increase by 50% for slightly thicker layers, or you can double the recipe to fill 2/3 full with some remaining for cupcakes. Hope this helps!

  46. says

    Oh my god…sooo happy to stumble upon ur lovely blog…this cake is exactly what i have been looking for..this is what i am making for my daughter birthday :)
    ofcourse theres no marshmallow cream here in australia…so looks like i will be doubling the quantity :)
    i wanna eat this already!

  47. Wendy says

    I’ve had to make this cake twice within 3 weeks. The men in my family (husband, dad, brother and two nephews) can’t get enough of it! It was much easier to put together than I expected thanks to your tips. Thanks for your blog!

  48. Bianca says

    I’ve made the cupcake version of this cake and love it! My only problem was with the marshmallows- perhaps I missed an instruction but do you have to wait awhile until they are cooled to add them? I added mine to the butter mix and the marshmallows melted the butter. I didn’t want to let them cool too much in case they got too cold and wouldn’t incorporate in.

    Also, a tip for splitting cakes. What I find useful is to score the cake all around the outside, where I want to split it, going about 2cm in with my cake, then getting a piece of cotton and using that to ‘slice’ the cake into two layers, the scored edges providing a guide. Works every time!

  49. says

    Wowwww!!! This looks amazing… I’ll have to try it someday!! It doesn’t fit into my diet right now as I’m trying to lose weight… maybe I can make this when I hit my target! I am dying to know one thing though.. How the HECK did you cut that cake and not have the layers run together?? Was it frozen before hand, or are you just a genius with the knife?? ;-)

  50. Kristen says

    You have made my dream dessert! Combining toasted marshmallows and the chocolate malt flavors together, oh yum. I can’t wait to make this…and eat the whole darn thing myself:-D Thank you!!

  51. Bryn says

    I am making this as we speak! Lol the batter is down right sinful and I can not wait for everything to be done and put together! AMAZING thank you!

  52. says

    Hi Rosie! I have a question for you if you have a chance: What do you use to slice your piece of cake? I made this over the weekend and it was delicious but I had a lot of trouble cutting pieces and getting all 6 layers neatly onto a plate. I was wondering if you use a special cake slicer or some other tool. Thanks for your help!

  53. melissa says

    baking this masterpiece as we await the arrival of irene. it took a hurricane, but i finally had the time to attempt it. thank you for the inspiration!

  54. Helene says

    My birthday is coming up, and I’m planning for a cake buffet (is that the correct English expression?). This is one of the cakes I’ll serve, but I wonder…
    The chocolate frosting recipe says “best used right away”. Does that mean that I will have to put the cake together while the guests are waiting if I want it to taste good, or can I get it all ready the day before?

    Oh, and two of the other cakes will also come from here: Hummingbird cake and the Vanilla Bean Latte cake.

    This will be fun! :)

    • says

      Hello Helene! The chocolate frosting is best used right away in terms of applying it to the cake, but once on the cake it’s good for several days, provided it’s not kept in a warm temperature. Room temp or refrigeration then served at room temperature is best. Good luck!

      • Ellinor says


        great cake, as always! Would the same be true for the marshmallow cream frosting – will the cake hold for two days in the refrigerator? I worry that the toasted marshmallow bits will become soggy? I’m planning on making it tonight (Thursday), but serve it on Saturday night.

        Thank you so much!

  55. Stacie Voorhees says

    Just found your website for the first time and I am in HEAVEN!! You cakes are so beautiful! I am definitely making this cake for my mom’s birthday on Monday!

  56. says

    Hi Rosie! I’m your new biggest fan :) I made your Rainbow Doodle cake for MY birthday a few weeks ago, and it was a HUGE hit. I just made this one tonight for my boyfriends birthday tomorrow! I taste-tested everything before it was constructed and it was delicious ;). Can’t imagine how good it is all together! Being a brand new baker, I was terrified to cut the cakes… your recipe is amazing, they turned out perfectly and it was so easy! Thanks so much :D

  57. Joella says

    My lord, this is quite possibly the best chocolate cake in all the land! I was a bit worried as I was pouring the batter into my pans. It looked SO thin, almost watery. But it baked up beautifully and was the moistest cake I’ve ever tasted. I’m in LOVE with the rich dark color and flavor. This is the chocolate cake I’ve been searching for! This is now my go-to recipe for chocolate cake. My daughter said it tasted like the cookie part of an Oreo and I have to say I agree. Thank you, Rosie, for making my chocolate dreams come true!

  58. Laurajm says

    I just made this for my daughter’s 17th birthday. She is an aspiring chef so I work hard to impress her one day of the year. Everyone said it was the best cake yet! So moist and yet all 6 layers held together perfectly. I made the cake in 6 pans so I didn’t have to attempt the cake slicing yet. Next time I would take the time to use parchment paper as it was dicey getting them out, but even the layer that I had to cut out and put together like a jigsaw puzzle, did not show in the final product! I made the marshmallow icing the same night as the cakes and layered all layers with marshmallow frosting so I could refrigerate it in a stack overnight. Then I made the chocolate icing the next day and iced it just before the party. What a great site you have lots more I want to try. I found the site by googling fabulous birthday cakes and this one was. I have been passing your info on to everyone I talk to about the cake!! thanks!

  59. Hommie Holly says

    I am making it for an auction for our Youth Program at church and I need to know if I need to refrigerate it. Thanks. Can’t wait to try it.

  60. Colin Laws says

    I too was obviously drawn in by the look and complexity and decided to make this for my friends birthday who’s going to K-State to study baking science. She said it was a delicious and I can’t say enough about the taste of the cake. Now, I made a 5 layer cake because even before I started icing, I noticed there was not enough marshmallow icing to fill the layers. Maybe it’s just me but to get the distinct layers as seen in the picture I recommend making two batches of the marshmallow icing. And if there’s leftovers. The chef always deserves a little reward right? Like I said I cannot say enough good things about this cake and how impressed with it I am. Amazing work! Is there a way to upload a picture of mine? Just as a frame of reference to the non-perfectionists out there?

  61. Whitney says

    You’ve done it again, Rosie! Inspired me to bake, again, so very quickly! I cannot decide whether I want to make this because it looks so sinfully delicious, or because I want to use my mixer again that I just got for Christmas, tee hee :) :)
    Oh, who am I kidding, it’s both. And let’s not forget those absolutely adorable place mate plate thing-a-ma-bobs that you photographed this decadent cake on. Bake on, Rosie, bake on!

  62. Natasha says

    Hi Rosie, I’m so excited, I found your website, although I haven’t tried any of your recipes as yet, but that is about to change! I have wanted to try this recipe for sometime now, and today I went to go purchase some of the ingredients, but was a bit disappointed that I cannot get the marshmallow fluff! I live in South Africa and sometimes we can get certain imported items, I know we used to get it here, but now cannot seem to find it anywhere. Is there something else I can use, or can I make something similar myself?
    I’m planning on trying to make the Sky High Hummingbird cake today, but my husband has a “small” obsession with anything chocolate! Thank you for keeping me inspired, I truly love your blog, the photos, the recipes and hearing about your adventures in baking!

  63. says

    Hi Rosie, thanks for this recipe. I made it for a baby shower cake and although I didn’t use the marshmallow frosting (as I live in Australia and we cant get it here) it was absolutely delicious. Its not very often that I get to taste my own work, but this cake was light and fluffy. I will have a pic on my website soon, and it held up really well under the heavy buttercream on the outside of the cake.

  64. Sarah says

    This cake looks absolutely delectable!! You are amazing! I made your stunning and delicious raspberry/chocolate cake for my Mom’s 70th birthday last October and am now looking for a yummy creation for my son’s 4th birthday. This looks perfect!!!! The only problem I might have is that he wants superheros on his cake. Do you think it is possible to turn this cake into a delicious and spectacular spiderman/batman/superman cake?

  65. Eileen says

    Hey! This cake looks amazing! Great job! I was wondering though, is the Ovaltine just for the brown color? Or is it for the taste? Cause I’m not really sure I want to put Ovaltine in my cake! Thanks!

  66. Gerri says

    This is the best cake I have ever made!!!! and my DH told me no less than 5 times that he thought so too!! Wow! this is a simply amazing cake and really not difficult at all. First try just made 4 layers but my best friend’s birthday is this Thursday and I am going for the 6 layers. This cake is guaranteed to impress.

    • Kate says

      Ovaltine is a malted chocolate drink, not quite the same as Nesquik… if you can find them, Ovomaltine or Milo should work, or I think Carnation does one too. Happy baking!

  67. Katie Grow says

    Hi Rosie,

    First I have to say that this is fabulous website. Wow all the cakes look so delicious. I made this campfire cake today and to my complete disbelief it came out awesome. That is to say that it tasted so good. My layer were a bit diseven and my frosting blenden togeather when i cut it but the taste was to die for. I really don’t make alot of cakes so to actually pull this off is a huge testitment to how terrific your method was.

    I do have on question… how do you cut your cakes with no frosting running togeather??

    Anyway with that being said you and your family are so beautiful. I too have two little girls 6 & 4 both blondies with blue eyes and the joys of my life.

    • says

      Thanks so much for your sweet comment, Katie–I can’t tell you how much I appreciate that. One trick for a cleaner cut is to chill the cake, even for 30 minutes or so (I hesitate with vanilla cake because it dries out quickly), particularly chocolate cake. Otherwise, a very sharp knife dipped into hot water and wiped clean before each slice into the cake does wonders. Hope this helps!

  68. Katie Grow says

    Hi again,

    I just wanted to add one more comment, my husband and I run a restaurant in NJ. If you ever want some cool recipes I can help you with that. We make some chicken dishes like creamciscle chicken and maple ginger chicken which both of my girls love.

  69. says

    Help! I’m not sure what I did wrong.. the cake is a fine and fluffy crumb but it rose unevenly and I even had trouble getting it out of the pans (buttered and floured and papered) without it falling apart? Any tips for me for next time?? I think I would be afraid to attempt cutting it in the middle now… but the flavor is so delicious… I can’t wait to frost it!

  70. Angela says

    Looking to make the Campfire Delight Cupcakes but I can’t find any marshmallow cream. Is there something else I can use to make a similar marshmallow frosting?

  71. Selma says

    Hi, this is fantastic. I can not wait to make it. Just a quick question. What is Ovaltine Classic and Kraft Jet-Puffed Marshmallow Cream is not available where I live, so can I just use regular white marshmallows? Thanks and all the best!

  72. says

    When you say it’s the most delicious cake you’ve ever made, I believe you because that looks like the most delicious cake I’ve ever seen! :)

  73. Molly says

    Just made this for one of my monthly cake clients, to RAVE reviews! So divine!! And I’m making it again this weekend for a cake charity auction/competition! I might not win for best design, but I will be certain to have the best tasting cake there! Just in love with your blog; your recipes are JUST. SO. GOOD. Not to mention beautiful :)

  74. Rene says

    I can’t believe I made this and it turned out so good! I wish I could upload a photo to show you all!
    Im in Australia so we dont have marshmellow creme. I doubled the marshmellows as you suggested. When I mixed them in with the butter mix, i couldnt get rid of all these little lumps which turned out to be crusty bits from the toasted outside of the marshmellows. That was the only bit that did not work out, but it still tasted WONDERFUL!

  75. Kristine says

    Your detailed descriptions and expert tips proved helpful in creating my first six layer cake! This cake tasted and looked phenomenal. Thank you!!!

  76. Anna says

    I am making approx 80 cupcakes for a friends upcoming 80’s themed birthday party and as an amateur baker your website has been extremely helpful with tips, ideas, and even the shopping resource! I am purchasing my first kitchenaid stand mixer off amazon right now and you shop was helpful in finding the righter scooper and other supplies. I am using this recipe for half of the cupcakes but I just have to figure out how to make chocolate neon frosting (neon frosting has been requested). Thinking it’ll have to be vanilla…

    Thanks so much for such a great blog and keep it up!

  77. says

    This cake is absolutely gorgeous! Although I think it’s going to take me quite a lot of attempts to get it looking as good as the one in the photo. Will certainly enjoy practicing…and eating!

  78. sarah says

    Hello. I’ve made this cake and it was wonderful. Had a request from my husband to make it again I wondered if the toasted marshmallow filling could be made ahead of time and kept in the fridge? Thanks and look forward to seeing more of your amazing work!!

    • says

      Hi Sarah! Glad to hear you’re enjoying this recipe. To be honest, the marshmallow filling doesn’t fare that well when made ahead. The cake does very well made a few days before, or frozen, but I find the filling best made at the last minute. Sorry! Hope that helps in some way. Best of luck!

  79. Erin says

    Hi I am thinking of making this for my brothers birthday and i was wondering how long it takes to make as I only have around 4 and a half hours? it looks so delicious!! <3

  80. Tina says

    Hey Rosie!
    I’m in love with your cakes!!! I’m fifteen and every chance I get, I make my friends go on this website. You’re so talented!!! My mom is a pastry chef so I have grown up with a love of baking. This website is like candy for a sugar addict!

  81. Alex says

    I just wanted to comment to let you know how BEAUTIFUL your blog is. The pictures are stunning… I almost want to lick the screen. Your recipes have been great so far (made the vanilla cupcakes with sprinkles), and I can’t wait to make the lemon-blueberry burst cake and this marshmallow one…and probably every single other cake on this blog. Thanks for bringing a little sunshine (and a lot of sugar) to my life :)

  82. Alice says

    I made this cake today for my birthday. It turned out beautifully! Like Rene, I had lumps in the marshmallow mix. I kept them in because they were so tasty. The butter mixture went very liquidy when I added the hot marshmallows – which just clumped to the beaters. Would have worked better if I had found marshmallow fluff. I’m sure it’s available in Australia, but didn’t see it in the local Woolies.
    It was fun to make. The chocolate cake recipe was great. I really appreciated the tips on how to slice the cake.
    Looking forward to try another another of your recipes!

  83. Alice says

    I made this cake today for my birthday. It turned out beautifully! Like Rene, I had lumps in the marshmallow mix. I kept them in because they were so tasty. The butter mixture went very liquidy when I added the hot marshmallows – which just clumped to the beaters. Would have worked better if I had found marshmallow fluff. I’m sure it’s available in Australia, but didn’t see it in the local Woolies.
    It was fun to make! The chocolate cake recipe was great. I really appreciated your tips on how to slice the cake.
    Looking forward to trying another of your recipes!

  84. says

    Some day I will make a cake that looks half as amazing as one of yours… My stuff TASTES good, but I have not mastered any form of patience to get them to turn out like the stunning beauties you have on your site!

  85. Margareth says

    Hello, I made this cake for a friend Bday and It was a success. But I had a problem with the marshmallow frosting, it was so soft. I could not find the cream so I doubled the marshmallow portion and tosted them, but nothing happend.
    Can you help me???

  86. Marion says

    Hi Rosie! Thank you for sharing this recipe! I have been looking for a marshmallow frosting recipe that doesn’t require me to make meringue. I really want to try to make this cake but I don’t own a stand mixer yet. Do you think I can use my hand mixer?

  87. Cl says

    Made this cake, and it was a hit. A total hit! The flavors were stunning and everyone went back for seconds. I will be making it again!!

  88. Adelyn says

    Hi, I had problems with the marshmallow frosting. I doubled the number of marshmallows cos I can’t get marshmallow fluff here in Singapore. The toasted marshmallow would melt and become flat and crispy. It melted the butter/icing frosting and made it very liquidy. Any advice? I would like to attempt this again.

    Also, for my malted frosting. I doubled the amount of Milo. It was yummy! However, in the hot and humid Singapore, the frosting melted and became very soft. Is there any way to stiffen it up without adding too much icing sugar? With the extra Milo, it became very sweet.

    Hope to hear from you soon. Tks!

  89. says

    Wonderful! I want to make this cake for my dad’s birthday. Do you think if I added frozen OR fresh, mashed-up raspberries to half of the chocolate frosting (so raspberries are on the interior only), that would be a good idea?

  90. Patricia says

    Hi Rosie, love your blog. I was wondering approximately how tall is that cake once assembled? I’d like to make it for someone’s birthday, but am not sure if it will fit in my cake carrier (10 inches).

  91. Yolanda says

    Hi! I made this for my husband’s birthday this past weekend. It was delicious! Thanks for sharing.

  92. kate says

    WOW! I can’t say enough good things about this cake. I made it over the weekend as the bottom tier to my nephews’ birthday cake. The top tier was your perfectly delightful vanilla cake with salted caramel smbc. Now, I’m a vanilla girl tried and true (or so I thought) and while I really loved that cake – this campfire creation was enough to make a convert outta me. I couldn’t get enough of all the wonderful flavors togethers. I usually sicken myself with too much taste testing of the frosting that I don’t want to try the finished cake. But I couldn’t put down my fork this time. The ultra moist chocolately cake and wonderfully smooth buttercreams sandwiched inbetween like velvet cream – it was pure bliss. Thank you from the bottom of my heart and stomach for sharing this amazing recipe. You have such talent and passion – it’s awe inspiring.

  93. says

    I have shallow cake pans, they are 7 1/2 inches in diameter and about 1 1/2 in. depth. Do you think these dimensions will be sufficient?? I’m worried! Thanks so much

  94. Angela says

    Hi Rosie,

    I just like to thank you for the fantastic cake recipes. This has to be ‘my to go’ cake & cupcake site. I have lost count on how many times i have made your chocolate cake recipes but I was wondering whether the chocolate cake would be stable for fondant. I have been asked to do a 1st birthday cake for a friend who loves your choc cake & cupcakes & would love the choc cake. Could you please let me know whether this cake is stable enough. Cheers

  95. Jennifer says

    Thanks you for all of the fabulous recipes. I am wondering if you could use marshmallow fluff for all of the marshmallow. We avoid marshmallow’s to avoid the gelatin (luckily marshmallow fluff is gelatin-free) for the vegetarians in the house. Would love to know what you think!

  96. Cynthia says

    I just made this cake yesterday for my birthday. I was extremely happy to have found this website! I love cooking and would love to open up my own bakery one day. Can’t wait to try it, I’m sure it will be divine. :D

  97. Marion says

    I would like to make this for my brother’s 30th birthday party in 2 weeks. Do you think it will hold up even in hot weather (85-90 degrees)?

    Thanks in advance! :)

  98. Sharlene says

    Just finished up this cake for my son’s 4th birthday,we are doing a campout theme :) looks amazing and can’t wait to eat it! Thanks so much for the awesome recipe!

  99. Emma Linardaki says

    Hi Rosie! What an amazing recipy! I am making this one for my sis birthday turning 26 tomorrow. Cake and chocolate frosting all turned out perfectly! But the marshmallow frosting is probably my biggest disaster ever!! Please help! The heat from the roasted mm ( which were perfect right out of the oven) melted the butter and the mm turned into a chewing gum the moment they touched the butter/sugar mixture. So I am now looking at a suppy lumpy mixture with bits of roasted marshmallow. Any idea what I did wrong? Any tips for making this again. I have all the ingredients for a second try!! Please help!

  100. Alexandria says

    Hi! LOVE this recipe! Can’t wait to try it! Just had a quick question, if I ever wanted to put a raspberry jam in with the marshmallow frosting, could I just add a little in, or would that ruin the frosting? Thanks in advance for your time!

  101. Fini says

    Hello Rosie,

    I am Spanish, and unfortunately here we don’t have ovaltine. Can you suggest any of your chocolate frostings instead? Or do you think I can use any other product with similar results? Thanks for sharing your wonderful recipes :-).

  102. Donna says

    So this is one of those cakes I knew I would end up making. And I did this morning! I had a perfect excuse – my father-in-law-to-be’s birthday. Here’s what I figured out about this delicious cake :

    *Roast extra marshmallows. It’s unlikely that all 16 will end up in the frosting. The temptation for ooey gooey warm toasty marshmallows is too great. I roasted 20 just to be certain that the necessary 16 would survive ;-)

    *I experimented a little and adjusted the powdered sugar for the chocolate frosting. I started out with 2 cups (instead of 4) and it came out perfectly sweet and chocolately with no need to add more. That’s just my taste, though. The marshmallow frosting is much sweeter, so I think this way they balance each other out.

    *The marshmallow frosting is very thick, and would be the perfect filling for whoopie pies, or brownie cookie sandwiches. Hint hint!

    *My cake was 4 layers, two 9″pans divided into 4 layers, and the I left the frosting measurements the same. I got two nice thick layers of marshmallow, one thick layer of malted chocolate plus enough for the outside.

    Make this cake! I think everyone will enjoy it :) Thanks Rosie :)

      • Donna says

        Hi Debbie,

        I made this months ago, so I honestly don’t remember. Just use the toothpick test – that should work :)

      • Tara Lyons says

        I’m trying it with 2 9″ pans right now – will update later! Honestly, I’m a little nervous…not sure how they will bake, perhaps too much batter?!

        • Chandana says

          Hi there Tara, just read this post, did you figure out the time? If so can you please share?

    • Madonna says

      Hi Donna, I felt the same way about the marshmellow frosting that it would make great Woopie Pie Cookie filling but also the cake is perfect for woopie pie’s I’m going to try it.

  103. Amanda says

    Love this! Can’t wait to try it! I have loved reading your blog. Especially the Neopolitan cake one. It was so funny, I read it to my husband.
    Thank you, keep posting.

  104. Michelle says

    I was wondering how many days ahead you could make this? I want it for a Saturday party and need to make it on the Thursday.. would I refrigerate it or leave it at room temp in a container? Thanks!

  105. Doyin says

    I can’t even begin to describe how excited this cake has got me! Beautiful is an understatement!
    I’m a relatively new baker and just wondered if you had any tips for frosting the cake into that pattern? or maybe a video? Your pastel swirl cake tutorial was SO helpful!

  106. CL says

    I’ve made this twice now and most everyone says it’s the best cake they’ve ever tasted.

    My advice to anyone making it – follow the recipe exactly, it’s perfect! Next up – the cupcake version.

    Thanks for such a wonderful recipe!

  107. Saskia says

    I made this cake this weekend and it was great. I was a bit unsure about the marshmallow component though as I couldn’t find the marshmallow fluff in Australia so I used extra marshmallows and the mixture was SUPER sticky and difficult to work with, still tasted great though!

  108. aimee says

    I made this delicious cake for a get together, and it was a hit!!! New favorite chocolate cake recipe!!!
    Everyone raved and you made me look like a baker…which is something I only aspire to be!!!

  109. Brenda says

    I made this cake for my son’s 2nd birthday, but in the shape of a fire engine! I used buttercream to decorate the outside instead of the chocolate. I was worried it wouldn’t blend well, but it tasted great! It came out amazing! Everyone said it was the best tasting cake I’ve ever made! Thank you for sharing your recipe.

  110. Sri Ranjani says

    Hi Rosie,

    May I say this cake looks just divine. I am planning to make this cake for my sister’s birthday which is in a week’s time. I live in India and I am not sure what Ovaltine classic really is. Can i substitute it with something else? Also can you please share how you made the swirls with the cake icing?

  111. Jenny says

    This was really fun to make! Mine certainly isn’t as pretty as yours–it looks a bit like the Elephant Man–but I’m sure it will be delicious.

  112. Sara-swedish reader says

    When you say Belgian chocolate do you mean the “shells”??
    And if you do is it possible to use some other chocolate instead?)

    great blog!!!

  113. Ashley says

    Hi, I’m planning on making this cake for Valentine’s Day, but I need to store it over night and was wondering if I should refrigerate it or just cover it and leave it on the counter?

  114. Bolette says

    Dear Rosie.
    This is your Danish fan writing. I LOVE your blog and your cakes. You are extremely talented!
    I have a question: I can not buy Ovaltine in Denmark. What can I use instead?
    Love Bolette

  115. says

    Hi Rosie ! First of all : this cake looks awesome !
    With what can I substitute the coffee shot ? I found coffee on so much cake recipe but my husband is kind of allergic !
    Thank you !


  116. Haley says

    Thank you so much for this amazing recipe!! Made it last night for my mother’s birthday and it was DELICIOUS!! This is the new family favorite chocolate cake. Beautiful photography as well!

  117. Diana says

    I can’t wait to try that marshmallow filling! I am so excited! Do you use the dry Ovaltine powder or do you use the liquid after it is mixed in the frosting? Thank you!

  118. Marie says


    It’s that chocolate cake I’m waiting for! To be honest, I’m cupcakes maker but I’m in love with layers cake. You are the best. Love your creation, so talented! Thanks for sharing! Merci.

  119. Paula says

    Rosie..this is so gorgeous! I adore tall cakes..every cake I make is between 5-6″ tall…one do you stay so thin with all of the awesomeness you create??? xo

  120. Tinkster says

    This is the best. Cake. Ever. I left out the marshmallow and substituted milk, dark and white chocolate mousse and left out the oval tine for just chocolate dream icing, it was amazing.

  121. Chandana says

    I am going to gather all luck and try and make it this week :). I don’t have 8 inch rounds so am going to make it with 9 inch rounds. And so it will be a 4 layer as opposed to 6. Keeping my fingers crossed and hoping it will work out!

  122. Chandana says

    Hi there .. two questions: how long to bake for 9’inch pans? Also I noticed that there is a lot of sugar, is the cake really sweet? Would greatly appreciate response on these ..

  123. Gina Chun says

    This cake needs to have a warning label or something! I made this today and let me say that the marshmallow filling and the frosting is a combination made by heaven! When I tried both the frostins I immediately grabbed my Graham crackers and just started eating it by the spoon fulls jamming it onto the crackers and in my mouth. I don’t think I can ever make this again or I’m going to have serious problems…I think I literally gained 5pounds no joke. I warned you..

  124. Nazanin says

    Hi! A lot of people wrote about ovaltine and I tried finding it in the Netherlands. However, I cannot find any type of Ovaltine easily available or malted powder. What would be a good substitute? If the ingredients of Ovaltine are malt and eggs, is there no way to make something myself?

    Please advice, I’m making it for my boyfriends 30th birthday! THANKS A MILLION

    • Nazanin says

      Hi! I found Ovaltine in an online shop so I’m good for that.

      Can someone please tell me what is meant by rotating pans in the oven? Does it mean I should bake the cake, then take the cake OUT of the pan, flip it and put it back in the pan?

  125. Emelie says

    First of all, WOW, I am really looking forward to making this! Although, I have 2 questions..

    1. How many people does it serve?

    2. Is there any frosting over that you can use to decorate the cake?

    Thank you so much for your wonderful blog!

    Love, Emelie

  126. Paula says

    Hi Rosie! I have made this cake, and now the chocolate cake part of it is my “go to” chocolate cake. This is truly the most wonderful chocolate cake ever! I do have two questions: Is there a way to not have the pieces of real toasted marshmallow interfere w/smooth slicing? I found that while the taste and texture are fantastic, the pieces were a little tacky and wanted to pull out when sliced. Also: have you ever made the belgian frosting without the whipping cream? I thought it made the frosting more “moussy” and I loved the heavier texture before adding it. Thank you!

  127. Emily Carrick says

    I just made this cake for my daughters 2nd birthday and decorated it with fondant pigs I made. Looks divine and I can’t wait to taste it tomorrow. Thanks for sharing your gorgeous recipes and work. Truly inspiring!!

    Let’s hope my two year old approves…

  128. says

    Rosie, I LOVE your blog. I find it really inspiring, especially your photography. You have such a good eye for shots. I finally got around to making this cake yesterday, something I’ve wanted to do for ages. It was so delicious. Everyone that tried some here in London absolutely loved it. Your cakes definitely have global appeal. OK, so I made a few alterations, I hope you don’t mind!
    Thanks for sharing your amazing recipes and ideas!

  129. Claudia says

    Rosie, I have been looking your website many times and love it. I made this cake yesterday and I don’t know how to describe it,,,,,,it was sooooo absolutely delicious. Bes cake ever.. I can’t wait to try more of your recipes. Thank you so much for inspire me.

  130. Tiffani says

    Hi Rosie,
    I don’t know if you’ll be able to answer my question in time as I am actually in the middle of baking this cake right now :), but I can’t get Belgian chocolate locally. Is the chocolate you are calling for in the icing recipe semi-sweet or unsweetened?

  131. Bakes a Bunch says

    I have been looking at your site for months now! Everything looks SO delicious! If only I had the money to make all of these cakes!

  132. Paula says

    Hi Tiffani: I have made this amazing cake a few times now, and I always use dark chocolate (from Trader Joe’’s their pound plus bar). Don’t use unsweetened chocolate, but you probably can substitute semi sweet. Just use the best quality chocolate you can find. Good luck!

      • Alissa says

        I can’t wait. I want to steal a piece right now. It keeps staring at me. My husband was very afraid when I showed him what I was making. When I showed him the whole cake assembled, he was amazed…note to all…….if you want your spouse to leave you alone in the kitchen, take on a challenge they don’t think you can do, and they will be MIA until you’re done!!!!!!!!

  133. Mackenzie says

    Just made this tonight for my grandma’s 82 birthday! It was amazing! Super rich and delicious. Thanks so much for the awesome recipe! Gran says it was the best birthday cake she’s ever had :)

  134. Gina says

    Very excited about making this wonderful cake for XMAS …I’m Having a hard time finding the Ovaltine classic , I’ve been to 4 grocery stores ….they only carry the extra chocolate variety . Any suggestions on another variety ?

    • says

      Hi Gina,
      You could try Milo brand malt drink powder, or if you can find actual “malt powder,” that would be great too. I hope that helps! If you have no other option, you could go with the chocolate Ovaltine. Hope that helps! Merry Christmas to you and your family! xo

      • Gina says

        Thank you…My daughter is coming home for Xmas, we’re so excited about making your yummy” cake!
        Happy Holidays from Cambria Ca:)


  135. Gina says

    Wow…Rosie, this cake is a whole another level of greatness! I decided to order the ” Cacao Barry Extra Brute Cocoa Powder ” from Amazon, knowing it was a French import made it worth the small wait. My daughter whipped up the cake like a pro…It truly was the best chocolate cake I’ve had, with all those fun ingredients. We substituted 3….9″ pans which turned out fine, =’s 3 cups of batter per pan ( plus cutting back on bake time) Love your website & blog, thank you sharing all these yummy recipes. The cake was a big hit for Xmas dessert !

    Warm regards,

    Gina Zane
    Cambria , Ca.

  136. Meagen says

    Hi. This cake looks soooo good and really want to make it for my daughter’s Birthday. Is there a substitute for the strong brewed coffee? She’s turning 3 and she’s hyper enough without the caffeine fix.

    This will be my fourth birthday cake that I’ve made from your site and they are always amazing!


    Quebec, Canada

  137. caterina says

    hello! i just discovered your website a week ago. I fell in love with all of your pretty and delicious looking cakes. I am still in the beginning stages of teaching myself how to bake. I wanted to make a yummy cake from scratch for my friends birthday. I choose this one, the Campfire delight….honestly i believe i tasted more of it than made it to the cake. This turned out AMAZING!!!! we just can not get enough of it!!! for my first time baking a cake not from a box….i did a knock out job and i wanted to thank you for that!!! i’m going to make another one of your recipes in a few weeks for a friends baby shower…cant wait to see how that turns out. thank you sooo much for posting these recipes! ~caterina

  138. Karley says

    Question regarding the Malt frosting. I have made the recipe multiple times and the frosting turns out slightly grainy. I think it is from the graininess of the Ovaltine? How can I fix this? Also, it doesn’t seem as chocolaty as I would like, can I just add more chocolate? Thanks!

  139. Eric says

    Fantastic looking cake there Rosie! That could be perfection in cake form. I may just make this for an espresso bar I bake for. And I too share something of a weakness for cakes, especially layer cakes. I can’t walk past a nice cake, and well, how often do you ever see a bad cake? (bad cake is a terrible crime against nature I tell you)

    I’ve got a question for you, what do you mean by ‘face-up’? Which side of the cake is the face, the side from against the tin, or the side you have cut? I’m guessing its the tin side, so as to minimise crumbs in the frostings, but… ?

  140. Krista says

    Looks so good I wish I could make it I’m only 11 but I love to bake but I have only tried to make a 2 layer cake it went we’ll bake 6 layers is a lot of cake and it looks so good but I don’t I can make it

  141. Humaira Iqbal says

    hi illusionhi! ill be baking your gorgeous creation this weekend …. yummmmm wish me good luck and will keep u posted

  142. Humaira says

    Rosie I baked the cake and it was a hit … Super hit … One question … I had a lot if trouble removing the marshmallows from the parchment paper… They were stuck to it… What did I do wrong ?

  143. Brianna says

    Hello! I am planning on baking this cake for my wedding as we first met over roasting marshmallows. I would like to know how long the frostings and fillings could keep in the refrigerator. I would most likely have to bake and frost on separate days because of how time consuming it can me.
    Can I refrigerate the cake layers until I am ready to frost?
    Can I make the frostings and fillings before hand and then later let them come to room temperature again and fluff them in the mixer?
    Thank you! LOOKS AMAZING!

  144. Pam says

    Hi. I’m just wondering if you can cover this cake in fondant? I really want to make this for my nieces birthday, as one of the cake tiers, but I am decorating her cake with fondant and modeling chocolate. I’d appreciate your help.

  145. Victoria Sawkins says

    Hi from the UK
    Ive just made up the icing and I have plenty left over. I just wanted to know if it could be frozen or if not how long would it keep for in the refrigerator?

  146. Humaira says

    Rosie!!!! I have made this cake a couple of times now. I follow alllll your instructions and buy exact same ingredients and it comes out just right! BUT please Rosie can u give a video tutorial of the marshmallow frosting WITHOUT the fluff???? Oh please sweet Rosie ? With a malteser of the top? Pretty please ????

  147. Jodi says

    This is the cake that made me fall in love with sweetapolita! I use this chocolate cake recipe all of the time, and this campfire cake is my absolute favorite cake!!!

  148. Astrid says

    I just tried to do this cake, chocolate creme and cake turned out great but I have serious troubles doing the marshmellow creme. It just turned out To be a big chewy clumpy mess sticking to the paddle :(
    Are the marshmellows allowed to cool in between or should they be used right away?
    Thanks for the help and greetings from Germany

  149. Grace says

    I’ve had this cake on my ‘to bake’ list for a couple of years and I finally baked it for my nephew’s 5th birthday. This recipe didn’t disappoint! I’ve baked a lot of cakes and this is a new favourite. I made the malted chocolate icing as per the recipe. I accidentally added a pinch of salt to the marshmallow icing and it was actually really tasty. I was also worried that I wouldn’t have enough marshmallow icing because I did this as a 9″ square cake with a layer of vanilla cake in the middle … So I added an extra half cup of butter and sugar and a few extra toasted marshmallows. Thanks for a memorable cake!! The birthday boy and all the guests loved it.

  150. A.K. says

    Dear Rosie,
    Several folks have asked about the marshmallow issue. The melting butter and clumping crisp mm mess. I am in depression at 11pm in the night. Help me rosie. Mm fluff is no longer sold at the market i once saw it in. So i added the same amount of mm. The clump sits in my mixer. I am super low. I hate to throw away the melted butter mixture. :_( help pleaase.

  151. Kim says

    Such gorgeous cakes! This blog is my touchstone for cake inspiration.

    I can’t wait to try so many of your techniques! I did use your vanilla cake recipe and it was gorgeous.

    On to CHOCOLATE:

    I know this is your go-to chocolate layer cake, and I certainly don’t want to mess with perfection, but is it possible to reduce the sugar? Or does it throw the ratios out of whack? How far might one reduce the sugar before it gets weird? 450g? 500g?

  152. Madonna says

    I made this cake for my daughters 16th Birthday. The cake portion of this recipe is absolutely fantastic; deep rich chocolate to the appearance and moist taste. I also liked the marshmellow frosting but the malted chocolate frosting I didn’t care for. I found the ovaltine taste too strong and over powered the marshmellow frosting. When I made it I didn’t frost the outside of the cake with the malted frosting and I’m really glad that I didn’t. I will definately make this cake again but will double the marshmellow frosting/perhaps darken it with some cocoa to give the appearance of the marshmellow and malted cake. I will top the cake with ganache instead.

  153. Kimi says

    Wow! marshmallow in cake is a unique combo but sounds absolutely fab…
    2 melt in the mouth textures put together… omg i need to try this !

  154. Molly says

    This is soooo good. I made it for a friends birthday. A few notes on the recipe though:

    1) I think has been noted in the comments before, I believe the recipe was supposed to call for Ovaltine Chocolate Malt, not Classic (i.e., not this: but this: In any event, I used the Chocolate Malt and the frosting was amazing.

    2) I don’t think we have anything called “Belgian Chocolate” in the US (besides, you know, chocolates from Belgium). I was confused and bought unsweetened chocolate but quickly realized that was not right. I found a bar of milk chocolate in the cupboard and used a blend 50/50 of unsweetened and milk… basically, use semi or bittersweet.

    3) I 1 1/2’ed the recipe because I have 9 inch pans and wanted thick layers. holy moly that makes a lot of cake. I still had some left over for a few cupcakes.

    Finally, I will just say that the cake is so, so fabulous. I make a lot of cake and was very concerned about the sugar to flour ratio. I also do not like super sweet desserts. As the author notes, this somehow doesn’t turn out overly sweet tasting at all.

    Hope this helps. This will definitely become a regular for me!

  155. Myriam says

    Dear Rosie,

    I want to try doing this layered cake but where I’m from, there is no Ovaltine. Can I use Hershey’s Cocoa Powder or Van Houten cocoa powder (21% fat)? do I need to tweak the recipe (add milk or eggs – since Ovaltine contains eggs as I read..)? I would appreciate your answer :)


  156. Pam says

    Rosie, what Belgian chocolate did you use for this cake. All i have is 62% scharfenberger. Is that good? Pls let me know what you used… thanks!

  157. Denise says

    First of all, I love your cakes! I have made this cake twice. It is to die for! I had some issues with the cake I hope you might can help me with. Both times my layers sunk in the middle during baking. I have a brand new convection oven that automatically adjusts the temperature. I thought it might be the convection oven but I want to make sure the amount of baking soda is correct. Is it 1 Tablespoon or 1 teaspoon?

  158. Vera says

    I made this for a fundraiser and it was a hit. I am making this again for my cousin’s birthday because she loved it!

  159. Melissa says

    Rosie, I made this cake today. Wow! Super delicious. I made a 5 layer 6 in cake. I am so happy I tried your frosting recipes. Will definitely be making it again.


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