6 Layer Chocolate Cake with Marshmallow and Malt Frostings

I require three cakes for my birthday.  For those of you that know me, this will not come as a surprise.  The tradition started years ago when my employer, my parents, and Matt would each get me a cake.  Now that I am a freelancer, I am my own employer so it only makes sense that I should either purchase myself or make myself a cake.  This is called “Barb Logic”.

This year, my parents bought me an ice cream cake from Cold Stone, and Matt’s family got me a double chocolate layer cake from a local bakery.  The third cake simply had to be an over-the-top masterpiece, and it seems that I’m not the only person that does this sort of thing.  The author of the blog, browneyedbaker.com, where I found this recipe also made it for herself for her birthday.  Great minds think alike.



  • 2½ cups + 1 tablespoon all-purpose flour
  • 3 cups granulated sugar
  • 1 cup + 1 tablespoon Dutch-process cocoa powder
  • 1 tablespoon baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons salt
  • 3 eggs, at room temperature
  • 1½ cups buttermilk, at room temperature
  • 1½ cups strong black coffee, hot
  • ¾ cup vegetable oil
  • 4½ teaspoons vanilla extract

Toasted Marshmallow Filling

  • 16 large marshmallows
  • 1 cup powdered sugar
  • 1 cup unsalted butter, at room temperature
  • ½ teaspoon vanilla extract
  • 1 (7½-ounce) jar Marshmallow Fluff

Malted Chocolate Frosting

  • 2 cups unsalted butter, at room temperature
  • 4 cups powdered sugar
  • ¾ cup Ovaltine Classic
  • 1 tablespoon vanilla extract
  • Pinch of salt
  • 8 ounces semisweet or dark chocolate, melted and cooled
  • ½ cup heavy cream


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

On a side note – I snapped the photo right after I put the cake together.  As the day went on, it continued to lean and before I knew it, it looked like the Leaning Tower of Pisa.  Thankfully crooked cakes taste just as good as straight ones!  I highly recommend this cake.  It’s super moist and incredibly rich, and it’s the perfect masterpiece for an over-the-top birthday girl with crazy logic.


2 thoughts on “6 Layer Chocolate Cake with Marshmallow and Malt Frostings

  1. Liz Cowan

    Looks really pretty and super yummy, Barb! I am going to have to try this! The question is, do I have to wait for a birthday or special occasion, lol?

    • barbintn

      Did you know that pretty much every day is some sort of holiday? In fact, Saturday is National Potato Day. If ever there were an event to make a cake for, that certainly qualifies.

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