Dark Chocolate Vanilla Bean Marshmallow Dream Cake

Prep 30 mins
Cook 25 mins
Total 55 mins

Dark Chocolate Marshmallow Cake from thenovicechefblog.com

My biggest pet peeve in the world — well, when it comes to Cake — is a dry cake. There is nothing worse than biting into a dry cake. If you have to drown it with a glass of milk to make it edible, it’s a waste of perfectly good sugar! Jorge and I hit up a cupcake shop a while ago and after paying $4 for another DRY cupcake, I was over it.

I posted a sneak peek of this cake last week, so I know y’all must have been counting down the days until I posted the recipe. I made this cake as a thank you for all the help my Mom & Dad did with our recent move. My Mom’s one and only request was Chocolate. I didn’t want to let her down, so I made a super chocolate, super moist Chocolate Cake. Not gonna lie, I think I finally came up with a chocolate cake that beats the classic Hershey recipe. I’m seriously throwing down the gauntlet here, try it and tell me I’m wrong. I dare ya. πŸ˜‰

Dark Chocolate Marshmallow Cake from thenovicechefblog.com

Honestly, I thought I was going to pair this cake with a chocolate buttercream…you know, to truly deliver on the single request of CHOCOLATE….but I was out of butter — the horror!! After considering running out for some butter, I decided to turn to one of my absolute favorite frostings, Marshmallow Frosting. Instead of just adding vanilla extract to it, I scraped in a vanilla bean. Whoa baby, so good.

I am glad I didn’t go with a chocolate buttercream…it really would have been too much chocolate. This cake is much better suited to a lighter frosting and I am already dreaming of pairing it with this maple frosting or this salted caramel buttercream. The Marshmallow Frosting was the perfect pairing, however it is not as stuff as a buttercream frosting and tends to move around on the cake. Next time, I will serve the cake in slices with a big dollop of marshmallow frosting on top instead! πŸ™‚

Yield: serves 16

Dark Chocolate Vanilla Bean Marshmallow Dream Cake

Dark Chocolate Marshmallow Cake one slices on white plates with fork and remaining cake on white cake stand

Dark Chocolate Vanilla Bean Marshmallow Dream Cake is truly that - the cake of your dreams! This divine mixture of rich dark chocolate cake and sweet marshmallow frosting is beyond delicious.

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes


  • For the Cake:
  • 2 cups all purpose flour
  • 1/4 cup cocoa powder
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups water
  • 2 cups sugar
  • 5 oz dark chocolate, chopped
  • 6 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • For the Marshmallow Frosting:
  • 4 large egg whites
  • 1 cup sugar
  • 1/4 teaspoon cream of tartar
  • 1 vanilla bean, scraped (or 2 teaspoons pure vanilla extract)


Dark Chocolate Cake:

  1. Preheat oven to 350°F. Butter two 8 inch round cake pans. Set aside.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
  3. In a medium saucepan over medium high heat, combine water and sugar. Bring to a boil and stir until sugar dissolves, about 1 minute. Remove from heat and add chocolate and butter, stirring occasionally, until melted.
  4. Whisk in vegetable oil and vanilla extract. Quickly beat in eggs into the chocolate mixture until combined. Whisk in dry ingredients, until smooth.
  5. Divide batter evenly between prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let cakes cool in pans until cool to the touch, then frost with marshmallow frosting.

Marshmallow Frosting:

  1. Place egg whites, sugar, and cream of tartar in a double boiler over medium heat. Or if you do not have a double boiler, place a metal bowl over a pan of boiling water.
  2. Whisk egg white mixture constantly, until sugar has dissolved and the whites are warm to the touch, 3 to 4 minutes.
  3. Transfer egg white mixture to a stand mixer, fitted with the whisk attachment. Beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form. Add the scrapings from the vanilla bean, and mix until combined.
  4. At this point you can frost the cake and serve immediately, or as I mentioned above, serve a slice of cake with a dollop of frosting on top (like you would a dollop of coolwhip!)

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 325Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 35mgSodium: 378mgCarbohydrates: 56gFiber: 1gSugar: 42gProtein: 4g

Want to Save This Recipe?

Dark Chocolate Marshmallow Cake from thenovicechefblog.com

This post may contain affiliate links. Read my disclosure policy.

Related Posts


59 Responses
  1. Nancy Caron

    A friend requested a chocolate cake with white icing for her birthday. I made this as a 9X13 – 2 layer for about 30 people. This cake was “wonderful”! Nice dark chocolate, and so moist but that marshmallow frosting was to die for! This is definitely a keeper. Thank you so much for sharing. You always have great recipes1

  2. Heather

    How well does the frosting hold? I’m in a time crunch and would love to make it a day or 2 in advance.. any info is greatly appreciated, thanks!!

    1. Jessica

      The frosting does not hold well, it is best frosted within an hour or so of serving. However the cake can be made a day or two in advance! Just wrap each cake layer tightly with saran wrap to keep it fresh!

  3. Nik

    Yumm this cake looks so moist and mouthwatering. Can’t wait to try the recipe out. Nothing worse than a dry cake. How do I go about baking it in a single 9’inch cake tin? Would the temp still be the same and time frame??

  4. D. Allen

    Cake is amazing……and yes it is better than the Hershey’s Chocolate Cake !!! Frosting is delicious but next time I will make more of it because it didn’t seem like quite enough…..(or could it be that I ate too much of it before it made it to the cake ? Possibly….) The only problem I had is getting the cake layers out of the pans !!!!!
    I went by the instructions and just buttered the pans, but I think the pans should be dusted with flour after buttering them like most cakes. I left 1/4 of the cake layers in the pans……I just scraped them out and added the chocolate globs to the cake layers. Then frosted it . You couldn’t even tell the difference but it was very messy to do…You are right about serving the cake right after you frost it. If you don’t, then the frosting gets kind of runny but it is still unbelievably good . Thanks for another wonderful recipe.

  5. Jen G

    I just ran across your blog today…and I have never commented on anything in all my years of testing recipes from different blogs, but just have to tell you how AMAZING this cake was. The frosting. All of it! The technique was new to me, I was intrigued by the steps…like making a pudding first. Fantastic result! Can’t wait to read through your other recipes.
    Congrats on the twins, by the way. I have boy/girl twins who just turned 4, and I feel like I’m just now coming out of “the fog”. Enjoy the ride~~it is so much work, but, wow, are they ever fun!

  6. Nirmal

    Hey, I was wondering if this icing is stiff or soft? I want to cover the cake with fondant so wondering if it’ll stand..

  7. Tara

    I just made the Pumpkin Dream Cake (which was fantastic!) and am now looking to make your Dark Chocolate Dream Cake….but I have one question please. Do you use sweetened or unsweetened cocoa powder? Thank you!

  8. Ann Mc

    Well, I made the cake last night and it was a HIT! It’s crazy easy to make, moist, moist, MOIST! Fantastic recipe, Jessica…you are a goddess!

  9. Julie

    So this is now the only chocolate cake recipe I use, it’s perfect! You’re a god!
    But I have question, I am making this cake as the base for my son’s birthday and I’m a bit worried about how long it will stay fresh because its so moist and how to keep it fresh longer.
    I intend to cook the day before the party and ice it but then it needs to be kept for that day and half the next day. Do you have any suggestions?
    We have never had this problem before because previously as soon as its ready to eat its gone!
    Thanks in advance

    1. Jessica

      I have made it up to 24 hours before and the cake part held up well. However I waited to frost it until an hour before the event.

      My best advice would be to make the cake the day before and store it wrapped in cellophane in the fridge. Then frost it right before the guests arrive.

      …unless you are using buttercream frosting instead of the marshmallow frosting. Then you can frost it the day before with no issues!

      Good luck! πŸ™‚

  10. ErinsFoodFiles

    What a delicious looking cake! I love some good fluffy marshmallow frosting. I’ll have to try this if you say it beats the Hershey’s recipe!

  11. Lisa

    Made this for my husband’s birthday and he loved it! We are going to use the same recipe and make cupcakes for my son’s first birthday in a couple of weeks. Thanks so much for the recipe!

  12. Emily

    This cake recipe is amazing! I got about 18 cupcakes out of one batch, plus a 6-inch (2) layer cake. It is dense and moist and super chocolately…just as a devil’s food cake should be. I brought the cupcakes into work and 3/4 were gone within an hour and a half! I’m so glad I left the cake at home for me to enjoy…I frosted them with a vanilla cream cheese frosting though I’ll have to try it with your marshmallow frosting — it looks amazing. Thanks for the recipe – I know I’ll be making it again and again!

  13. Megan {Country Cleaver}

    Dry cake is the worst crime of all crimes – at least in the baking world. This on the other hand would get a Nobel Prize for peace in cake baking.

  14. Amanda @ Once Upon a Recipe

    Dry cake is the worst – I agree, a major waste of calories and sugar.
    Love this combination of rich chocolate cake with a lighter frosting!

  15. natalie@thesweetslife

    I have lots of vanilla beans on hand and am looking for fun ways to use them…can’t wait to try this frosting! πŸ™‚

  16. Andrea

    My birthday is this Saturday and I think this is what I’m making! I LOVE a good moist chocolate cake and this frosting sounds delightful. I can’t wait!!!

  17. Christina

    I made this yesterday for my husband’s birthday and it was HEAVEN!!! I had to use semi-sweet chocolate because I was out of dark but it came out great. I also made a vanilla bean buttercream because the hubs loves frosting, but it was divine. I love your recipes, always simple and delicious!

  18. Julie

    That looks sensational and so easy!!
    I just wondered though, do you think it would work as cupcakes?
    Same oven temp you think?
    I love your recipes πŸ™‚

  19. Winnie

    Ok so I know you live in the south and I don’t know if they have Entenmenn’s baked goods there (?) but my favorite cake as a kid was this Entenmann’s moist chocolate cake with a marshmallow-y frosting and this looks just like it. I want some!!!

  20. Michelle @ Brown Eyed Baker

    What an awesome cake!! I have been playing around with marshmallow frosting this week, too. This cake might make the short list for my birthday in a few weeks! πŸ™‚

  21. Nicole @ youngbrokeandhungry

    Dry cake is what nightmares are made of! Ok, maybe that is a little over dramatic but I hate spending money on an product that isn’t worth it. These cake though looks so rich with chocolate but light at the same time!

  22. Joanne

    I refuse to buy bakery cakes anymore because they are SO often dry!! It’s sad. This looks anything but though. In fact…it looks exactly like the cakes of my wildest dreams!

  23. raquel from Florida

    OMG! It looks divine! During weekend we baked a chocolate cake, well we tried to transform a vanilla box cake into a chocolate one but the end result was sooo dry, not even edible with a glass of milk. I then tried to use the cake to make a dessert but, again, sooo dry! It went straight to the garbage… what a waist of food…. Now we can try your cake!!! Thanks!!!!

  24. Connie

    I totally agree! Cake should never be dry. Chocolate cake with a fluffy frosting–could anything be better? Looks divine.

  25. Mimi @ Culinary Couture

    Ugh I hate dry cake too! So frustrating! I can’t wait to try this recipe because I’ve been looking for a good chocolate cake for FOREVER!

  26. Ali | Gimme Some Oven

    YAY! I have been waiting for this cake ever since I saw it on Instagram.

    Looks absolutely INCREDIBLE! πŸ™‚

  27. Christine @ Cooking with Cakes

    this cake looks incredible!! the frosting looks so airy and creamy I literally want to dive right in πŸ™‚

  28. Jessica@AKitchenAddiction

    Love everything about this cake! Great idea to use a vanilla bean in the frosting, it sounds amazing!

  29. Stefanie @ Sarcastic Cooking

    Looks so good! I am now craving cake for breakfast! I make homemade marshmallows all the time. I usually add vanilla extract but the last time I added vanilla bean and it was sooooo much better. This is a special recipe, I just need to find an occasion to make it!

  30. Averie @ Averie Cooks

    There is nothing worse than dry cake – you’re so right! I make a version of the Hershey’s cake and have to say, it’s an amazing cake. Ina Garten’s cake that gets tons of reviews on food dot com and allrecipes is also a version of the hershey’s cake. So for you to say this tops that, well, that’s big. But it totally looks like it can handle those big shoes πŸ™‚ Gorgeous!

  31. Stephanie @ Eat. Drink. Love.

    There is nothing worse than dry cake! This cake is perfection and I love that marshmallow frosting! I’ve been wanting to try it and the vanilla bean is a great addition!

Share a Comment


I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
Novice Chef eCookbooks
Skip to Recipe