Chocolate Marshmallow Cake

Chocolate Marshmallow Cake is proof that love comes in all shapes and sizes: including a rectangular 9 x 13 pan. Easy to make and even easier to transport, this chocolaty sheet cake is topped with fluffy marshmallow frosting.

It is what it is. Unfortunately, today it is having hot flashes in the cold then finding butter in my coat pocket. Story of my life: one second I’m menopause’s newest member and the next second dairy products magically appear in my jacket. Don’t get me wrong, it’s nice to receive a parting gift for my child bearing years but the significance of salted butter has me stumped. I mean, if my ovaries aren’t working anymore you’d think the occasion would be commemorated with something more appropriate.

Like a rotten egg.

The irony of finding free butter in my pocket is that I don’t even have a need for it. It’s National Chocolate Cake Day and my go-to recipe uses olive oil. Let’s keep that tidbit between us; Paula Dean doesn’t need to know I’m shunning her favorite ingredient. Butter’s great on a biscuit but it will dry out a cake like menopause dries out your lady parts.

Trust me, I know.

Fortunately for my cake, its moisture content can be controlled without estrogen supplements. While oil keeps the inside of this chocolate cake moist, homemade marshmallow frosting takes the outside to new heights. So if you like a side of cake with your life change, slather on a thick layer of fluffy frosting then cut a square of the best sheet cake ever.

Before sharing the Chocolate Marshmallow Cake recipe, here are a few tips to help you out:

If you don’t have buttermilk, you can make a sour milk substitution by stirring 1 teaspoon of fresh lemon juice into 1 cup of whole milk then letting it set for 5 minutes before use.

Eggs need to be at room temperature before beginning. If you’ve forgotten to take yours out of the refrigerator ahead of time then speed up the process by placing it in a bowl of warm water. Don’t use hot water; we want to warm the eggs, not hatch them.

Espresso powder is a secret ingredient that enhances the chocolate flavor. For best results, don’t skip this ingredient.

Always use the spoon and level method to measure flour. Scooping flour is a no-no. That technique overpacks flour into the measuring cup which results in a drier, denser cake than the moist, tender cake you get from properly measured flour.

Cool cake completely before adding marshmallow frosting.

Chocolate cake can be made 2 days in advance. Cover the cooled, unfrosted cake in plastic wrap then store in the refrigerator until ready to frost and serve.

Frosting will wilt at room temperature so always cover and store frosted cake in the refrigerator. Chilled cake with frosting will keep up to 2 days.

Freezing a marshmallow frosted cake is not recommended but the unfrosted cake can be frozen up to 3 months. First cover with plastic wrap then with a layer of aluminum foil and place in an airtight container before freezing. Thaw overnight in the refrigerator then bring to room temperature before frosting and serving.

I hope you enjoy this recipe for Chocolate Marshmallow Cake. Please leave a rating and review below when you try the recipe yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.

Finally, if you like chocolate sheet cakes then you’ll love this Chocolate Zucchini Cake. Packed with moisture-rich zucchini, this heavenly cake is frosted with a thick layer of chocolate buttercream and bakes up perfectly every time.