Dark Chocolate Vanilla Bean Marshmallow Dream Cake

Prep 30 mins
Cook 25 mins
Total 55 mins
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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. ;)

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! :)

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


Dark Chocolate Marshmallow Cake from thenovicechefblog.com

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

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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. A woman holding a camera standing in front of some shelves.

      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!

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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.
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