If you are searching for a dessert that feels like a warm, comforting hug and melts on your tongue with every bite, the Fudgy Chocolate Cake with Marshmallows is absolutely the one to try. This cake combines rich, deep chocolate flavors with a delicate, moist crumb and a gooey marshmallow topping that caramelizes lightly in the oven, creating that dreamy contrast between fudgy and fluffy. When topped with a luscious hot chocolate sauce, this cake becomes an irresistible indulgence perfect for cozy nights, celebrations, or any moment that calls for a little extra sweetness and joy.

Fudgy Chocolate Cake with Marshmallows Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Fudgy Chocolate Cake with Marshmallows lies in its simplicity and the quality of each ingredient. From the rich cocoa to the fluffy marshmallows, every element plays a vital role in building layers of flavor and texture.

2 eggs: These bind everything together and add moisture for softness.
1 cup granulated sugar: Sweetness and structure, helping the cake rise.
½ cup brown sugar: Adds caramel notes and extra moistness to the crumb.
½ cup vegetable oil: Keeps the cake tender and satisfactorily fudgy.
½ cup milk: Balances the richness and adds creamy texture.
1 teaspoon vanilla extract: Enhances chocolate flavor beautifully.
¾ cup cocoa powder: The star ingredient for intense chocolate taste.
1½ cups flour: Provides the perfect foundation without turning the cake cakey.
1 teaspoon baking powder: Gives the cake a gentle lift.
½ teaspoon baking soda: Works alongside baking powder to perfect texture.
½ teaspoon salt: Balances sweetness and intensifies chocolate notes.
½ cup hot water or hot coffee: Unlocks the cocoa flavor and creates a beautifully runny batter.
1½–2 cups marshmallows (mini preferred): Melts into a golden, gooey topping that makes this cake unforgettable.
200 ml cream (for sauce): Creates the silky base of the hot chocolate sauce.
150 g milk or dark chocolate (for sauce): Adds richness and glossy finish.
1 teaspoon butter (for sauce): Gives the sauce a beautiful shine and smooth texture.

How to Make Fudgy Chocolate Cake with Marshmallows

Step 1: Prepare the Cake Batter

Start by preheating your oven to 340°F (170°C), which ensures a perfect slow bake for dense, fudgy goodness. In a large bowl, beat the eggs and both sugars until creamy and well combined. This step is crucial for incorporating air and creating a silky texture. Next, stir in the vegetable oil, milk, and vanilla for moisture and flavor. In a separate bowl, whisk together the cocoa powder, flour, baking powder, baking soda, and salt so your cake rises evenly. Gradually add the dry ingredients to your wet mixture, mixing gently but thoroughly. Finish by pouring in the hot water or coffee—this not only loosens the batter but intensifies the chocolatey notes.

Step 2: Bake the Cake

Grease your 22–24 cm baking pan carefully, pour in the batter, and smooth the surface. Bake for 30 to 35 minutes; the goal is a toothpick that comes out just slightly moist, so the center remains fudgy without being raw. You will notice the aroma of chocolate filling your kitchen—trust me, it’s one of life’s small but sublime pleasures.

Step 3: Add and Toast the Marshmallows

As soon as your cake is out of the oven, evenly spread the marshmallows on top. Pop it back in the oven for a brief 3 to 5 minutes until the marshmallows puff up and turn golden brown. This quick roasting step adds a delightful contrast between soft cake and crisp-topped marshmallows, layered with a subtle caramel flavor.

Step 4: Make the Hot Chocolate Sauce

While the marshmallows toast, warm the cream gently in a saucepan—be careful not to boil it. Remove from heat and stir in chopped milk or dark chocolate until completely silky and smooth. Add the teaspoon of butter last to give the sauce a gorgeous shine and luscious finish. This sauce is your final indulgent touch for the Fudgy Chocolate Cake with Marshmallows.

Step 5: Assemble and Serve

Pour the warm chocolate sauce generously over the marshmallow-topped cake while it’s still warm, so it seeps beautifully into every nook and cranny. Serve immediately for a dessert experience that feels like a celebration with every forkful.

How to Serve Fudgy Chocolate Cake with Marshmallows

Garnishes

Enhance your cake with a sprinkle of flaky sea salt or some finely chopped nuts like toasted pecans or walnuts to introduce a crunchy counterpoint. Fresh berries or a dusting of powdered sugar can add a visual pop and subtle tartness that balances the deep chocolate flavors.

Side Dishes

Pair your Fudgy Chocolate Cake with Marshmallows with a scoop of vanilla ice cream or a dollop of freshly whipped cream to cool and lighten each bite. For an adult twist, a small glass of rich port or espresso complements the cake’s intensity beautifully.

Creative Ways to Present

For gatherings, slice the cake into squares and serve on a rustic wooden board for a casual vibe, or plate individually with a drizzle of extra chocolate sauce and a sprig of mint for something elegant. You can also serve warm bowls scooping cake pieces mixed with sauce and toasted marshmallows—pure bliss in every spoonful.

Make Ahead and Storage

Storing Leftovers

You can keep leftover Fudgy Chocolate Cake with Marshmallows covered tightly in the refrigerator for up to 3 days. Because of the marshmallow topping, make sure it’s sealed well to prevent the marshmallows from drying out or becoming chewy rather than delightfully soft.

Freezing

This cake freezes well if you want to prepare it ahead of time. Wrap individual slices tightly in plastic wrap and then place them in an airtight container or freezer bag. Freeze for up to 2 months, and thaw overnight in the fridge before reheating.

Reheating

To revive the full gooey splendor of the marshmallow and chocolate topping, warm slices gently in the microwave for 20 to 30 seconds or in a low oven at 300°F (150°C) just until warmed through. Add a little extra drizzle of hot chocolate sauce if you like it extra decadent.

FAQs

Can I use dark chocolate instead of milk chocolate for the sauce?

Absolutely! Dark chocolate will give your hot chocolate sauce a richer, more intense flavor that complements the fudgy cake beautifully. Feel free to adjust the sweetness if using very bitter chocolate.

Is it possible to make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure. The texture may shift slightly, but the fudgy magic and marshmallow topping will still shine.

Can I use large marshmallows instead of mini ones?

You can, but mini marshmallows melt and toast more evenly, creating that perfect golden topping. If using large marshmallows, chop them into smaller pieces or keep a close eye on them while baking to avoid burning.

How fudgy will the cake be if I bake it for the full 35 minutes?

Baking for the full 35 minutes yields a moist cake with a tender crumb, but slightly less fudgy than a shorter bake. For maximum fudginess, try testing around 30 minutes and adjust based on your preference.

What does the hot coffee add to the batter?

Using hot coffee instead of water intensifies the chocolate flavor, adding a subtle depth without tasting like coffee. It’s a great trick for chocolate lovers wanting a darker, richer cake.

Final Thoughts

There is something truly special about the Fudgy Chocolate Cake with Marshmallows that elevates a simple cake into an unforgettable treat. Whether you bake it for family, friends, or just yourself on a cozy night in, it promises layers of rich chocolate flavor, soft fudgy texture, and that magical toasted marshmallow topping that’s impossible to resist. Give it a try and watch how it effortlessly becomes a favorite in your dessert collection.