Dark Chocolate Marshmallow Cake with Raspberry Buttercream is a delicious combination for a baby shower,  birthday party, and perfect for Valentine’s Day.

Dark Chocolate Cake with Toasted Marshmallow Filling and Raspberry Buttercream covered Chocolate Gancache recipe at TidyMom.netpinterest-image

I love surprises! Today some of my fellow food bloggers and I are surprising our sweet friend Jamie of My Baking Addiction with a virtual baby shower! Jamie is expecting her first baby, a little girl in just a few short weeks!

Since Jamie’s blog is all about baking, and she’s having a baby girl, so close to Valentines Day I thought a Dark Chocolate Marshmallow Cake with Raspberry Buttercream covered in Chocolate Ganache would be the perfect treat to bring to her baby shower! 😉  

Dark Chocolate Cake with Toasted Marshmallow Filling and Raspberry Buttercream covered Chocolate Gancache recipe at TidyMom.net

Dark Chocolate Marshmallow Cake with Raspberry Buttercream

I’m a big fan of dark chocolate and raspberry together, you might remember the Chocolate Raspberry Icebox Cake I made myself for my birthday last year….. I thought the combo would be perfect for this occasion as well. This dessert is rich, so one cake goes a long way! If you are a dark chocolate lover, you are going to love this cake! It starts with a Dark Chocolate Fudge Cake Mix (my favorite) that I doctored a little and even added a little coffee to really bring out the rich chocolate flavor.  If you’re not a fan of coffee, don’t worry, it doesn’t taste like coffee at all, but if it bothers you to put coffee in your cake batter, just replace the coffee with water.  The toasted marshmallow filling is a crispy unexpected surprise!  Then it’s all covered in a sweet raspberry buttercream that is “dipped” in a hard shell of chocolate ganache……..I think it’s what heaven must taste like!

Don’t let the long recipe scare you.  It’s really pretty easy.  I actually baked my cake rounds one day, let them cool completely, wrapped and put them in the refrigerator.  The next day I made the toasted marshmallow cream, and raspberry buttercream frosted the cake, made the ganache to pour on top, piped a little more buttercream and voila……..I had a cake my family was fighting over who was going to get the first piece!!

I wish I could serve you all a piece at our virtual baby shower!

Dark Chocolate Cake with Toasted Marshmallow Filling and Raspberry Buttercream covered Chocolate Gancache recipe at TidyMom.net

Congratulations, Jamie on the little bundle of joy that will soon grace your world. May the joy of parenting bring you laughter, happiness…….and a new set of hands in the kitchen!

Check out all of the wonderful recipes created for Jamie on her special day.

Amber from Bluebonnets & Brownies | Lemon Strawberry Cupcakes Julie from The Little Kitchen | Pistachio Pudding Cupcakes Jen from My Kitchen Addiction | Sugar and Spice Cookies Shaina from Food for My Family | Vanilla Raspberry Mini Meringue Kisses Glory from Glorious Treats | Modern decorated cookies Cheryl from TidyMom | Chocolate Cake with Raspberry Buttercream Katie from Good Life {Eats} | Raspberry Hibiscus Soda Aimee from SimpleBites | Steph from Steph Chows | PB oatmeal cookies Allison from Some the Wiser | Raspberry Chocolate Chip Muffins Megan from Stetted | Strawberry Jalapeno Palmiers Shelly from Cookies & Cups | Bacon Cheddar Scones Emily from Jelly Toast | Meyer Lemon Scones Kristan from Confessions of a Cookbook Queen | Samoa Layer Cake

Dark Chocolate Marshmallow Cake with Raspberry Buttercream

Dark Chocolate Marshmallow Cake with Raspberry Buttercream

Yield: 10-12 slices
Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes


Dark Chocolate Fudge Cake

  • 1 box mix Duncan Hines Dark Chocolate Fudge Cake Mix
  • 3 Large Eggs
  • 1/2 cup butter, melted
  • 1/2 cup strong coffee, room temperature
  • 1/2 cup of water

Toasted Marshmallow Cream

  • 16 large marshmallows
  • 1 cup powdered sugar
  • 1 cup unsalted butter, softened
  • 1/2 teaspoon Vanilla Extract
  • 1 (7 ounce) jar Marshmallow Fluff

Raspberry Buttercream

  • 2 cups unsalted butter, room temperature
  • 4 cups powdered sugar
  • 2 teaspoon vanilla extract
  • 4 tablespoons heavy cream
  • 6 tablespoons raspberry puree

Chocolate Ganache

  • 8 ounces dark chocolate, chopped into pieces
  • 1 cup heavy cream
  • 8-10 whole raspberries for garnish


Make the Cake
  1. Position rack in middle of the oven and heat the oven to 350°F. Butter two 9x2-inch round cake pans and line each with a parchment round. Butter the parchment, then dust pans with flour, be sure to pat out excess flour.
  2. Using a microwave safe bowl, melt the butter in the microwave.
  3. Add cake mix, eggs, coffee and water to the butter in large mixing bowl. Mix on low for 1 min. Then mix on medium high for 1 min.
  4. Divide the batter evenly among the prepared pans.
  5. Bake for 25-29 minutes, until a toothpick inserted in the center of each cake comes out clean. Cool on racks for 10 minutes. Invert the cakes onto the racks, remove the parchment, and cool completely.
Make Toasted Marshmallow Cream
  1. Set oven to broil, and position rack in the lowest part of oven.
  2. Line a baking sheet with aluminum foil and spray with nonstick spray. Place marshmallows in the center of the baking sheet and broil in oven, watch until golden brown and melty (about 2 minutes).
  3. Remove pan from oven, and carefully flip marshmallows over, and broil other side until brown (1-2 mins). Remove from oven and set aside.
  4. In the bowl of a stand mixer, combine the butter and sugar for one minute using the paddle attachment. Add the vanilla and beat for 3 minutes on medium high. Add the marshmallow fluff and toasted marshmallows and mix on low for 1 minute.
Make Raspberry Buttercream
  1. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium low, until the sugar incorporates with the butter. Add vanilla, heavy cream and raspberry puree, beat on medium speed for 3 minutes, or until buttercream becomes light and fluffy.
  2. Make the Chocolate Ganache
  3. Combine the heavy cream and the chocolate in a medium sized microwave-safe bowl. Heat it in the microwave on high for two minutes. Whisk until the chocolate is completely incorporated into the cream. Let cool about 5 minutes (until it's still pourable, but no longer hot) If it becomes stiff, microwave the ganache for 5 to 10 seconds.
Assemble the Cake
  1. Put one cake layer on a flat serving platter or a cake stand lined with strips of waxed paper to keep it clean while icing. Top the layer with toasted marshmallow filling, spreading it evenly with an offset spatula to the cake's edge. Top with second cake layer.
  2. Frost top and sides of cake with 2/3 of the raspberry buttercream using an offset spatula.
  3. Set cake in refrigerator while you prepare chocolate ganache.
  4. Transfer the remaining buttercream to a piping bag with a large round tip. Set aside.
  5. Remove cakes from the refrigerator and discard waxed paper strips. Pour ganache over the top of the cake. Use an offset to gently push the ganache over the sides of the cake to create a dripping effect.
  6. Set ganache by placing cake in refrigerator for 5 minutes before piping big dollops of buttercream on top as garnish. Add a few raspberries around dollops.


You could actually use 1/2 the ganache recipe to just cover most of top of the cake with just a little dripping down the sides (this is actually the look I was going for - either way look and taste delicious) Keep cake covered and refrigerated.

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Dark chocolate, toasted marshmallow and raspberries is a delicious combination for a baby shower, birthday party, and perfect for Valentine's Day. Dark Chocolate Covered Marshmallow Cake with Raspberry Buttercream recipe at TidyMom.net