Campfire Delight: 6 Layer Rich Chocolate Malted and Toasted Marshmallow Cake

Ohhhh boy. Are you ready for this cake? 6 layers of moist, chocolatey goodness filled with toasted marshmallow buttercream and topped with malted chocolate buttercream. Drool.

For Memorial Day weekend, we get a long weekend off from school. Long weekend= excuse to bake, right? Of course it does! The recipes for the muffins and the cookies I whipped up tonight are coming later, but I’ve actually been hiding this cake from you since January, because I needed the time to create a post that would give this cake the justice that it deserves.

I know that there are some of you that aredeathly afraid of making a layer cake. I promise, I pinky-promise, that everything will turn out all right. As long as you wait for the cakes to cool properly and you use room temperature ingredients, everything will stack up nicely and neatly, and you’ll have an impressive cake to show off to your friends and family. And there will be leftovers. Cake as leftovers= breakfast anyone? 🙂

Campfire Delight: 6 Layer Rich Chocolate Malted and Toasted Marshmallow Cake- From Sweetapolita


For the Chocolate Cake

  • 1 3/4 cups all purpose flour
  • 2 cups sugar
  • 3/4 cup cocoa powder (Dutch Processed is better)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 eggs
  • 1 cup strong black coffee
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract

For the Malted Chocolate Frosting

  • 1 pound sugar (4 sticks/2 cups), room temperature
  • 4 cups confectioners sugar (powdered sugar)
  • 3 teaspoons vanilla extract
  • 3/4 cup Classic Ovaltine (NOT chocolate)
  • 8 ounces bittersweet chocolate, chopped and melted (I used Ghiradelli, but make sure you use a nice brand)
  • 1/2 cup heavy whipping cream

For the Toasted Marshmallow Cake

  • 16 large white marshmallows
  • 1 cup confectioners sugar (powdered sugar)
  • 1/2 pound butter (2 sticks, 1 cup)
  • 1/2 teaspoon vanilla extract
  • 8 ounces of marshmallow fluff


For the Cake

  1. Preheat the oven to 350 degrees and prepare 2 x 9″ (or 3 x 8″) round cake pans. In a large bowl, sift together the flour, baking soda, and baking powder.
  2. In a stand mixer, mix together all of the other ingredients. Add the dry ingredients in slowly. Once fully incorporated, divide the batter into the 2 pans. Bake for 35 minutes (rotating the cakes after 20) and cool for 20 minutes in a wire rack. While the cakes are baking, prepare the icings.

For the Malted Chocolate Frosting

  1. In a stand mixer, beat together the butter and the confectioners sugar for about 1 minute. Add in the vanilla extract and the malt powder and beat on low until just incorporated. Add the melted chocolate and mix until smooth, about 2 minutes. Add in the cream and beat on medium/high speed for about 2 minutes. Use immediately.

For the Toasted Marshmallow Buttercream

  1. Line up the 16 marshmallows on a prepared cookie sheet and toast in a 350 degree oven until light brown, about 2 minutes- keep an eye on them because they burn very quickly! In a stand mixer, beat together the butter and the confectioners sugar for 1 minute on low. Add the vanilla and mix on high for about 3 minutes. Add the marshmallow cream and the toasted marshmallow and mix on low for about 1 minute.

To Assemble the Cake

  1. Once all of the cakes are cooled, place one layer of the chocolate cake on a cake board or any flat, sturdy surface. Take the toasted marshmallow buttercream and starting from the outside, pipe* circles until you reach the middle. Place another layer of cake on top and repeat the process.
  2. If you want, you can cut each of the layers in half and fill the cakes in the same method, just alternate between using the chocolate frosting and the toasted marshmallow buttercream.
  3. Once the entire cake is filled, squeeze a generous amount of the chocolate frosting on top of the cake and all around the sides (just make “stripes” to start with). Using an offset spatula, spread the frosting around until you get a nice even coat, being sure to add more frosting to the edges until the frosting is either used up, or you’ve used as much as you like.
  4. EAT!!!

* For a piping bag, you can either buy them here or use a plastic bag that you cut a small opening out of.

Who said Mondays are boring? 🙂

-Rayna 🙂


Chocolate Malted Whopper Drops

My family and I love to try new foods and experiment with ingredients that aren’t in your typical kitchen. In our kitchen, you can find dried chrysanthemum flowers, monkey-picked tea, date paste, and spices that you didn’t even knew existed. A vanilla malt has always been one of my brother’s favorite drinks, so I went to the store to get some malt powder to add to our ever-growing collection of ingredients that you will never use. 🙂

These cookies provide a decadent combination of that chocolate malt flavor with a crunch from the Whoppers (and Crunch Bars!) mixed in throughout. They were exactly what I needed after a long week at school, and they’ll certainly be appearing again sometime soon. 🙂

Chocolate Malted Whopper Drops- Makes 30 Cookies

From Baking: From My Home To Yours– Dorie Greenspan


  • 1 3/4 cups all-purpose flour
  • 1 cup malted milk powder (Either regular or chocolate flavored, I used chocolate Ovaltine)
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 11 tablespoons (1 stick and 3 tablespoons) unsalted butter, at room temperature
  • 2/3 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup whole milk
  • 4 ounces chocolate-covered malted milk balls (I used Whoppers)
  • 2 ounces crispy rice candy (I used Crunch bars)
  • 1 cup chocolate chips (or chunks)


  1. Preheat the oven to 350 degrees and prepare 2 baking sheets.
  2. Mix together the flour, malted milk powder, cocoa, and baking powder.
  3. Beat together the butter and the sugar until very smooth. Add the eggs one at a time, beating about a minute after each addition. Beat in the vanilla- Don’t worry if the mixture is curdled.
  4. Mix in the dry ingredients until just incorporated, and fold in the malted milk balls, crispy rice candy, and chocolate chips.
  5. Scoop onto the cookie trays (make them even!) and bake for 11-13 minutes- they will be slightly soft to the touch.

The only bad part about these cookies is when they’re all gone! 😉

-Rayna 🙂

(P.S. I’m trying to work on my food photography skills, feel free to comment!)