Oh my goodness, let me tell you about this chocolate marshmallow layer cake—it’s the stuff dreams are made of! I first made this for my niece’s birthday last year, and now it’s become our family’s go-to celebration cake. The way that rich chocolate cake pairs with the fluffy marshmallow frosting? Absolute perfection. And that chocolate drip? Pure magic. What I love most is how it looks fancy but comes together so easily. Trust me, once you make this, people will beg you for the recipe. It’s that good.

Why You’ll Love This Chocolate Marshmallow Layer Cake

This cake isn’t just delicious—it’s downright irresistible! Here’s why it’ll become your new favorite:

Decadent but easy: Looks like a bakery masterpiece but comes together with simple steps (no fancy skills needed!).
Celebration magic: Birthday? Anniversary? Just-because Tuesday? This cake turns any day into a special occasion.
Customizable fun: Swap the chocolate drip for caramel, add crushed graham crackers for s’mores vibes, or top with toasted marshmallows.
Crowd-pleaser guarantee: The combo of rich chocolate and fluffy marshmallow wins over even the pickiest eaters.

Seriously—one bite and you’ll understand why I make this cake at least once a month!

Ingredients for Chocolate Marshmallow Layer Cake

Gather these goodies before you start – trust me, having everything ready makes the process so much smoother. I’ve grouped them by component so you can tackle this cake one delicious layer at a time!

For the Chocolate Cake Layers

2 cups all-purpose flour (spooned & leveled)
2 cups granulated sugar
3/4 cup unsweetened cocoa powder (I use Dutch-process for extra richness)
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt (I prefer fine sea salt)
1 cup buttermilk (room temperature)
1/2 cup vegetable oil
2 large eggs (also room temp – cold eggs can make the batter separate)
2 tsp pure vanilla extract
1 cup hot coffee (or hot water if you’re caffeine-sensitive)

For the Marshmallow Frosting

1 cup (2 sticks) unsalted butter, softened (this is KEY – leave it out for 1-2 hours)
2 1/2 cups powdered sugar (sifted if lumpy)
1 tsp vanilla extract
1/4 tsp salt
1/3 cup heavy cream (plus extra if needed)
1 1/2 cups marshmallow crème (aka Fluff – don’t skip this!)

For the Chocolate Drip

1 cup semisweet chocolate chips (or chopped chocolate bars)
1/2 cup heavy cream
Pinch of salt (optional but amazing)

See? Nothing too crazy! Just quality ingredients that come together to create something magical. Now let’s get baking!

Equipment Needed

Before we dive in, let’s grab our tools! Here’s what you’ll need to make this chocolate marshmallow masterpiece:

3x 8-inch round cake pans (Don’t have three? Bake in batches—just wipe pans clean between uses)
Parchment paper (Trust me, it’s the secret to perfect cake releases)
Stand mixer or hand mixer (You could mix by hand, but your arms will thank you for the electric help)
Piping bag (Optional but makes those pretty marshmallow dollops so easy!)
Offset spatula (My favorite frosting tool—way better than a butter knife)
Wire cooling racks (Essential for letting those layers cool properly)

That’s it! Nothing fancy—just the basics to create something extraordinary.

How to Make Chocolate Marshmallow Layer Cake

Alright, let’s dive into the fun part—making this showstopper cake! Don’t let the layers intimidate you. I’ll walk you through each step, from mixing that dreamy chocolate batter to creating that perfect chocolate drip. Just follow along, and you’ll have a stunning cake ready to impress!

Baking the Chocolate Cake Layers

First things first—preheat your oven to 350°F. While that’s heating up, grease your three 8-inch pans and line the bottoms with parchment circles. (This trick has saved me from so many cake disasters!)

Now, whisk together all your dry ingredients—flour, sugar, cocoa powder, baking powder, baking soda, and salt—in a large bowl. In another bowl, mix the wet ingredients: buttermilk, oil, eggs, and vanilla. Pour the wet into the dry and stir just until combined. The batter will be thick, but don’t worry—that’s normal!

Here’s where things get interesting: slowly pour in the hot coffee while stirring. The batter will thin out dramatically—this is exactly what you want! Divide it evenly between the pans (I use a kitchen scale to be precise) and bake for 22-28 minutes. When a toothpick comes out with just a few moist crumbs, they’re done. Let them cool 10 minutes in the pans, then flip onto wire racks to cool completely.

Preparing the Marshmallow Frosting

While your cakes cool, let’s make that dreamy marshmallow frosting. Your butter needs to be properly softened—if it’s too cold, you’ll get lumps; too warm, and it’ll be greasy. Perfect butter should dent easily when pressed but still hold its shape.

Beat the butter for 2 minutes until fluffy, then gradually add the powdered sugar, vanilla, and salt. Once smooth, mix in the heavy cream. Now for the star—gently fold in the marshmallow crème until everything is light and fluffy. If it’s too thick, add a splash more cream. Too thin? A bit more powdered sugar will fix it.

Assembling and Decorating the Cake

Time for the best part! Place your first cake layer on a plate or cake stand. Spread a generous amount of frosting—I like to use about 1 cup per layer. Repeat with the second layer, then top with the final cake.

Now for the crumb coat: apply a thin layer of frosting all over the cake to trap any crumbs. Pop it in the fridge for 15 minutes—this makes the final frosting so much smoother!

Frost the outside of the cake, then pipe or spoon small dollops of marshmallow frosting around the sides if you want that gorgeous textured look. For the drip: heat the cream until steaming, pour over chocolate chips, let sit 2 minutes, then stir until smooth. Let it cool slightly—it should be thick but pourable. Drizzle artfully over the top, letting some drip down the sides. Add extra marshmallow dollops on top if you’re feeling fancy!

Tips for the Perfect Chocolate Marshmallow Layer Cake

After making this cake more times than I can count, I’ve picked up some game-changing tricks you’ll love:

Hot coffee is magic: Even if you hate drinking it, that cup in the batter makes the chocolate flavor sing – but hot water works in a pinch.
Chill before the drip: 15 minutes in the fridge sets your frosting so the chocolate cascades beautifully instead of sinking in.
Frosting too runny? More powdered sugar. Too stiff? Add cream a teaspoon at a time – it should spread like fluffy clouds.
Room temp is key: Cold eggs or buttermilk can make your batter separate – just set them out while you prep other ingredients.

These little touches take your cake from good to “Oh my gosh, how did you make this?!”

Variations and Substitutions

Listen, I know sometimes you gotta work with what you’ve got! Here are my favorite ways to tweak this cake without losing that amazing flavor:

Gluten-free? Swap the flour for a 1:1 gluten-free blend – I’ve had great results with Bob’s Red Mill.
No marshmallow crème? Melt 1 1/2 cups mini marshmallows with 1 tbsp corn syrup – stir until smooth and let cool slightly before folding into frosting.
Want s’mores vibes? Add crushed graham crackers between layers or sprinkle on top!
Dairy-free? Use coconut oil instead of butter in the frosting and almond milk with vinegar for buttermilk.

See? This cake can be whatever you need it to be!

Serving and Storing Chocolate Marshmallow Layer Cake

Here’s the best part – this cake actually gets better as it sits! The marshmallow frosting stays perfectly soft at room temperature, so just cover it loosely with a cake dome or overturned bowl. No refrigeration needed (which would make the cake dry). It keeps beautifully for 3 days – if it lasts that long! The chocolate flavor deepens overnight, making day-two slices extra special. Pro tip: Use a hot knife for clean slices – just dip it in hot water and wipe dry between cuts.

Nutritional Information

Just so you know – each slice (based on 10 servings) has about 650 calories. Remember, these numbers are estimates and can change depending on your exact ingredients. One thing’s for sure – every delicious bite is totally worth it!

FAQs About Chocolate Marshmallow Layer Cake

I get so many questions about this cake—here are the ones that pop up most often:

Can I skip the coffee in the cake batter?
Absolutely! Hot water works just fine if you’re avoiding caffeine. The coffee just enhances the chocolate flavor, but the cake still tastes amazing without it. My niece always asks me to make the water version, and she still goes back for seconds!

Help! My marshmallow frosting is too runny—how do I fix it?
No worries—this happens to me sometimes too! Just add more powdered sugar a quarter cup at a time until it firms up. If it gets too sweet, a tiny pinch of salt helps balance it. Pro tip: Chill the mixing bowl for 10 minutes if your kitchen is warm.

Can I make this into cupcakes instead?
You bet! Fill liners 2/3 full and bake at 350°F for 18-22 minutes. The marshmallow frosting pipes beautifully on top—just add a splash more cream if needed for piping consistency. Mini cupcakes are adorable for parties too!

How do I get those perfect chocolate drips?
The secret is in the temperature! Let your ganache cool for about 10 minutes—it should coat the back of a spoon thickly. Test a drip on the side of your bowl first. Too thick? Add a teaspoon of warm cream. Too thin? Let it sit longer or add a few more chocolate chips.

Share Your Chocolate Marshmallow Layer Cake

I’d love to see your masterpiece! Snap a photo of your cake and tag me—I cheer for every single one. Did you add a fun twist? Leave a comment below so we can all get inspired. Happy baking, friends!

Heavenly 3-Layer Chocolate Marshmallow Cake Everyone Craves

Author: lucy
Total Time: 1 hour 30 minutes
Yield: 10 slices 1x
Diet: Vegetarian

Print Recipe

Description

A decadent chocolate marshmallow layer cake with marshmallow frosting and chocolate drip, perfect for birthdays or special occasions.

Ingredients

Scale

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup hot coffee (or hot water)
1 cup (2 sticks) unsalted butter, softened
2 1/2 cups powdered sugar
1 tsp vanilla extract
1/4 tsp salt
1/3 cup heavy cream (plus more if needed)
1 1/2 cups marshmallow crème (fluff)
1 cup semisweet chocolate chips
1/2 cup heavy cream
Pinch of salt (optional)

Instructions

Preheat oven to 350°F. Grease and line three 8-inch round pans with parchment.
In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt.
Add buttermilk, oil, eggs, and vanilla; mix until smooth.
Slowly pour in hot coffee and whisk until combined (batter will be thin).
Divide evenly between pans and bake 22–28 minutes, until a toothpick comes out with a few moist crumbs.
Cool 10 minutes, then turn out and cool completely.
Beat butter for 2 minutes until fluffy. Add powdered sugar, vanilla, and salt; beat until smooth.
Mix in heavy cream. Fold in marshmallow crème until light and spreadable. Add a splash more cream if needed.
Place first cake layer on a plate. Spread a thick layer of marshmallow cream. Repeat with the second layer. Add the top layer.
Apply a thin crumb coat around the cake, chill 15 minutes, then frost the outside.
Pipe or spoon small dollops of marshmallow cream around the sides in rows (or evenly spaced all over the sides).
Heat heavy cream until steaming (microwave 30–45 seconds). Pour over chocolate chips, sit 2 minutes, then stir until glossy.
Let cool 5–10 minutes so it’s thick but pourable. Drizzle over the top and down the sides.
Add extra marshmallow dollops on top if you want. Slice and enjoy!

Notes

Use hot coffee for deeper chocolate flavor, but hot water works too.
Chill the cake before adding the chocolate drip for cleaner lines.
Store leftovers in an airtight container at room temperature for up to 3 days.

Prep Time: 35 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 650
Sugar: 65g
Sodium: 450mg
Fat: 35g
Saturated Fat: 18g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 85g
Fiber: 4g
Protein: 8g
Cholesterol: 85mg

Keywords: chocolate marshmallow layer cake, s’mores layer cake, marshmallow frosting cake, chocolate cake with marshmallow filling, birthday chocolate cake, decadent chocolate dessert