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.
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:
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.
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).
A world without cake, well, please don’t even make me think about it.
Did you know that you and I had a cake-for-two today?
Or was it three…
The more the merrier, of course.
Yum.
This recipe is for an 8″ round 6-layer cake:
Rich Chocolate Cake : Here is the printable recipe for the Rich Chocolate Cake–it is for 3 x 8″ pans, but the layers will be a bit more shallow if you use the recipe as it is written. If you double the recipe, you will be able to fill the pans 2/3 full, resulting in thicker layers. You will have some remaining batter, with which you can make cupcakes, etc. You can also increase by 50%. Click here for printable recipe.
Malted Belgian Chocolate Frosting {click here for printable recipe}
Ingredients:
1 lb butter (4 sticks or 2 cups) at room temperature
4 cups icing sugar (confectioners’ or powdered)
3 teaspoons pure vanilla extract
3/4 cup Ovaltine Classic (brown in colour)
8 oz (250 g) Callebaut Chocolate – Pure – Bittersweet – 1 kg
1/2 cup whipping (35% fat) cream
Method:
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. Add vanilla and malt powder, and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes). Add whipping cream and beat on med-high speed for another minute. Best used right away.
*Adapted from Williams-Sonoma Chocolate Frosting recipe
Toasted-Marshmallow Frosting {click here for printable recipe}
Ingredients:
16 large white marshmallows
1 cup icing sugar (confectioners’ or powdered)
1/2 lb butter (2 sticks, or 1 cup) at room temperature
1/2 teaspoon pure vanilla extract
8 oz of Kraft Jet-Puffed Marshmallow Cream (or Marshmallow Fluff)
Method:
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, very quickly. Combine butter and icing sugar in electric mixer fitted with paddle attachment, on low until blended (about 1 minute). Add vanilla and mix on high for about 3 minutes. Add marshmallow cream and toasted marshmallows, and mix on lowest setting for about 1 minute.
Notes:
1. To create the frosted effect I’ve done, 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 degree 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.
2. Add a Whopper or Malteser candy and some chocolate jimmies on top for the final touch (think of it as your cake’s “hint.”)
3. I always build my cakes on thin cake boards to make for easy lifting and transferring.
4. I always bake layer-by-layer, so with 3 baking pans filled evenly. For accurate layers, I always weigh my pans with batter on a digital kitchen scale to ensure they are exactly the same.
5. Less is more: if you slightly underbake your chocolate cake (not vanilla), you will end up with a much moister cake. Just bake until toothpick comes “almost” clean.
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!
fainted!!!
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.
YAY Lent is almost over! Yes, I am still eyeing this recipe!
Well… Did you make it? =D
I haven’t yet!!! I have been away in Paris and just got home, will be home for two days then out of town again. But it is waiting very patiently on my food to-do list. I can’t WAIT to make it! I will let you know when I try it out.
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!
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.
My daughter is making this cake for her 20th birthday! It looks and tastes (sampled frosting) amazing! Thanks for the delicious recipe.
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?
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!
This is darling! I’ve never actually made a layer cake before, but I’m definitely willing to try…I absolutely love the marshmallow filling :)
Those pictures are making me very very hungry!!! Sounds (and looks) divine!
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.
Thank you! You know, if you can’t get the cream, just double the toasted marshmallows, and I’m certain it will be incredible!
I am making this cake tomorrow! I made Marshmallows at home and Marshmallow fluff is unavailable, so like you said, I could just double the amount of marshmallows in the frosting, right? The rest of the procedure remains the same?
I you can’t buy marshmallow cream you can make this frosting which is very similar – https://docs.google.com/file/d/0B345tcyP_s9yZjhiNWU0NmYtY2FkYi00MjI2LTg1MTYtN2M3NWFiNTM1YmJh/edit?pli=1
You should have your own show like the Cake Boss and Ace of Cakes. Your work is absolutely beautiful, keep up the fantastic work.
Dona
oh my goodness…is this heaven?!
I think you might be genius! Your work is so amazing ….. pure talent!
Oh my god!!! This cake looks divine!! You certainly aren’t doing my will power any favours as now I am craving a slice of this. Yum!
Oh hello this cake might be the most fabulous and decadent looking thing we’ve seen in…well…forever. It’s GORGEOUS! And we’re total suckers for chocolate and marshmallows…!
That looks INSANELY delicious! YUM!
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.
I’ve got one more “S” cake adjective for you – Stunning!
DEEEELISH!! Love the toasted marshmallow idea:)
WOWWWW !!!! I’m in awe! perfect looking layer cake!
Your cake looks so tall and so delicious. I hope I can frost and pipe like you. btw,Love your site!
*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.
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!
Thanks, Brian! You can do it, trust me!
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!
I think I have just died and gone to heaven. This is such a spectacular looking and ingredient perfect cake! Hmmm, whose birthday is coming up next in the family? Ohhhh – MINE! LOL Cannot wait!
Our campfire is currently buried under three feet of snow and no less. This is the perfect substitute for s’mores until spring comes! Fantastic job and gorgeous shots!
This is quite possible the most wonderful cake I have ever seen…. I love s’mores better than anything else. Beautiful job!
I love, love, love your layer cakes!
Thanks so much, everyone! xo
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!
WOW agaim! Glad I was there to taste the frosting- delicious!!
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!
Thanks, Lucie! Don’t you love them? I have a few, even for frequent guests with their own initial! I wish I had them all :)
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?
Thanks, LL :) You should try that marshmallow trick–so good right off the sheet, and only took 3 minutes to toast!
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!
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 !
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.
Kudos!!!!
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.
OMG is all i can say! ok, maybe i can still say wow and this looks fantastically awesome.
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 :)
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!
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.
Wowzers! This would have been a way better cake for last weekend!!! Looks so tasty Rosie!xo
I am a confirmed “chocaholic” if there is such a thing. This cake looks absolutly delicious!! Thanks
Rosie, this is insane. I dont even have words. I cannot make a cake to save my life, but maybe I could pull of this look. JUST wow!
delightfully inspiring…tks!
http://www.renataalmeida.com
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!
Thank you! I bought the placemats at Anthropologie–they come as a pad of paper. :)
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!)
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.
That looks positively deeeeeelish!
Holy-mad cake goodness!!! Rosie-You have out done yourself!!!
I think the one malteser on top just perfects this cake.
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!
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!
Wow. That is gorgeous! And the very idea of toasted marshmallows inside it is, well, breath-taking. Again, wow.
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 :)
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!
Perfect! I can’t wait to make it this week!!
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.
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.
What a gorgeous cake…absolutely breathtaking. I wish I could have JUST ONE piece!!
Wowzers! Just came across your website via Sprinklebakes. Good gravy this is the yummiest chocolate cake I’ve ever seen. Love your site, photos and recipes.. XOXO
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!
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 ;-))
xoxo
kristi
omg that cake looks AH-MAZING!!!!
I cannot get over this cake and the photo shoot! Gorgeous. That cake wallpaper?? is awesome. I am with you, the mystery behind the frosting is magical.
This is absolutely stunning. Not only is it beautiful to look at, but the cake looks so moist. The little hands are feet are so previous.
This cake is gorgeous. Just looking at the photos make me drool. Very nice job on this one!!!
This cake is beyond beautiful, but I can’t even imagine how delicious!!!
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!
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?
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!
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?
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!
im so glad i found yr log…and im so making this cake for a friends 40th bday….stunning photos
Sounds and looks amazing! Love the pictures, they are gorgeous!
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. :)
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.
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!
It turned out amazing!!!! I think it is the best chocolate cake I have ever eaten. Way to go!! :) Thank you.
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!
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!
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
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?
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.
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!
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…)
I just stumbled upon this. YUM. i bookmarked it. I can’t wait to try it.
You are my new hero/BFF.
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!
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?
Rosie got any substitute for Marshmallow Cream ? I don’ think I have seen it around here even though I’ll looks for it again?
Kulsum, if you just toast the difference in marshmallows and include them along with another teaspoon of vanilla, it will taste just as yummy!
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?
Thanks
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
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!
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!
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?
Thanks so much! Those placemats come as a pad of paper from Anthropologie–the brand is “Cake Vintage,” and they make all sorts of other cool things!
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.
Quite an elegant cake. I want a slice :)
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!
I’ve never eaten such delicacies by the campfire – I’m jealous of your family and friends! This looks incredible!
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!
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.
35 minutes… too long!!!
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!
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!
Quite an elegant cake. I want a slice :)
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!
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!
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!
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!
Thx for the layering tutorial!! I used an Ikea SLITBAR bread knife ( http://www.ikea.com/ca/en/catalog/products/10131067 ) it was PERFECT I am gonna make cakes with like a zillion layers from now on UGH THANK YOU SOOOOOOOOO MUCH u should really teach classes or something you are AMAZING!!!!
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!
Oh. My. Gosh. Seriously.. Three thumbs up, if I had an extra. I love the sound of that marshmallow frosting!
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?? ;-)
Thanks, Natalie! The cake was chilled a bit, but by the time I cut it, it was almost room temperature. I find this cake and icing combination tends to hold up really well with slicing!
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!!
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!
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!
Hi Jacqueline! I use a regular, long and sharp knife with straight (not serrated) blade–it seems to work the best for me. I hope this helps!
Wow what a cake absolutely gorgeous! What type of camera do use use your pictures are amazing!
Thanks, Elizabeth! I use a Nikon d90 and a 50mm 1.4 lens for most of my photos. Glad you like them!
How did you begin learning to take photos of your work? Did you already know, teach yourself, or learn from any tutorials or blogs off the web?
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!
Hi!
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! :)
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!
This is actually the most amazing cake I’ve ever seen in my life. Thank you for the recipe!
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!
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
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!
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!
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.
Wow! What an amazing cake. I made this for my daughter’s sixth birthday party. Everyone loved it. Thank you for this awesome recipe and site. Such talent!
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?
Thanks so much, Colin–I really appreciate the feedback and kind words! If you’re on Facebook, you can visit my page there and upload cake photos to share with others. It’s a great way for everyone to see each others’ results!
http://www.facebook.com/pages/Sweetapolita/170394862987808#!/pages/Sweetapolita/170394862987808?sk=wall
this looks so delicious.
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!
Thanks so much for the kind words, Whitney! So excited for you that you have a new mixer!
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!
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.
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?
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!
I just repinned this because I can’t even tell you how fabulous it looks! All those amazing layers..wow! :)
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.
I’m dying to bake this cake but I wont find Ovaltine in my country can I use chocolate Nesquik instead?
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!
*drool*
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.
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!
Thanks I am going to try that trick next time. I also made the cinnamon buns and they were great!!
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.
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!
this looks heavenly!
x kat
Your cake looks absolutely heavenly! AMAZING!
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?
Thanks
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!
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! :)
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 :)
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!
Your detailed descriptions and expert tips proved helpful in creating my first six layer cake! This cake tasted and looked phenomenal. Thank you!!!
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!