Description
Indulge in this rich chocolate cake layered with a nostalgic marshmallow cream filling, topped with a glossy ganache.
Ingredients
Scale
- 1 box chocolate cake mix
- 1 cup milk
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 jar marshmallow creme
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 1½ cups semi-sweet chocolate chips
- 1 cup heavy cream
- 1 tablespoon butter
Instructions
- Prepare the Cake Batter – Preheat your oven to 350°F. Grease and line two 9-inch round cake pans.
- In a large mixing bowl, combine the chocolate cake mix, milk, vegetable oil, eggs, and vanilla extract. Mix until smooth and fully combined. The rich chocolate aroma that fills the kitchen while the cakes bake instantly feels comforting and familiar, especially if you grew up loving classic chocolate desserts.
- Bake the Cake Layers – Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before assembling. Cooling is important because warm cake can melt the creamy filling.
- Make the Cream Filling – In a large bowl, beat the softened butter until smooth and fluffy. Add powdered sugar gradually and continue mixing until light and creamy. Mix in the marshmallow creme, vanilla extract, and heavy cream until the filling becomes soft, fluffy, and spreadable. This filling is what gives the cake its signature nostalgic flavor. It is silky, sweet, and incredibly satisfying between the rich chocolate layers.
- Assemble the Cake – Place one cake layer on a serving plate. Spread the cream filling evenly over the top. Carefully place the second cake layer on top, gently pressing it into place. At this stage, the cake already looks tempting with the thick creamy center peeking out between the chocolate layers.
- Prepare the Ganache – Heat the heavy cream in a small saucepan until hot but not boiling. Pour it over the chocolate chips and butter in a heat-safe bowl. Let sit for 2 minutes, then stir until smooth and glossy.
- Add the Ganache – Pour the ganache over the top of the cake, allowing it to drip naturally down the sides. The glossy chocolate coating transforms the cake into a stunning dessert that looks bakery-worthy while still feeling homemade and comforting.
- Chill Before Serving – Refrigerate the cake for at least 30 minutes before slicing. This helps the layers set beautifully and makes slicing easier.
Notes
- Make sure to let the cake cool completely before adding the filling, as warm cake can melt the marshmallow cream.
- This cake can be stored in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg