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Ooey Gooey Chocolate Marshmallow Cake

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Ooey Gooey Chocolate Marshmallow Cake

Photo: ©SmartandFun

Photo: ©SmartandFun

Now that's some good cake!

This cake is the most-requested cake I make. My husband, son, daughter, father-in-law and brother-in-law all ask for it on their birthdays. When it's brought out during a get-together, everyone gathers around to admire it, whether the guests are adults or kids. When I brought it out at my son's ninth birthday party, all the boys gathered around and "oohed" and "ahhed." It was like a magical movie moment -- and such a great compliment to me, as the cook!

This cake is a variation on the standard chocolate sheet cake that for decades has been included in many fund-raiser cookbooks across America. It is a chocolate cake made from scratch, with cooked icing that's also made from scratch. It takes a little longer to make than a cake from a boxed mix, but it is really quite simple to make, and well worth the extra bit of time! I am absolutely not above using boxed cake mixes -- I think some are, in fact, delicious -- but I must admit I have never tasted a boxed mix cake that has the rich, homemade chocolate taste of the Ooey-Gooey Chocolate Marshmallow Cake.

Because of the "ooey-gooeyness" of it, this cake needs to be served in the pan it was baked in. It would be just too messy to try to remove it from the pan and place it on a cake platter. For this reason, this cake is a terrific dessert to take to potlucks, picnics, and similar social functions. If you have one of the rectangular 9x13 cake pans with its own lid, just snap the lid on and you can take this cake anywhere -- that is, until you remove the lid and the cake disappears right before your eyes.

Right after taking the cake out of the oven, use the handle-end of a wooden spoon to poke holes all over the top of the cake.

Right after taking the cake out of the oven, use the handle-end of a wooden spoon to poke holes all over the top of the cake.

Ingredients

For the cake:

  • 2 cups sugar
  • 2 cups white flour, sifted
  • 1 and 1/2 sticks real butter
  • 4 tablespoons cocoa powder
  • 1 cup water
  • 1/2 cup buttermilk
  • 2 eggs, slightly beaten
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla

For the icing:

  • 2 sticks real butter
  • 1/2 cup cocoa powder
  • 3/4 cup milk
  • 2 pounds powdered sugar
  • 2 teaspoons vanilla
  • 1 bag mini marshmallows
Pour about 1/3 to 1/2 of the warm icing onto the top of the cake and into the holes..

Pour about 1/3 to 1/2 of the warm icing onto the top of the cake and into the holes..

Instructions

  1. Preheat oven to 375 degrees F.
  2. Mix sugar and flour together in a large bowl.
  3. In a saucepan, combine butter, cocoa and water. Place saucepan on the stove over medium heat, stirring the ingredients together as the butter melts.
  4. One the butter has melted, turn heat to high and bring the mixture to a boil.
  5. After boiling for about 30 seconds, remove the pan from the burner and turn off the heat. Pour the hot mixture into the bowl with the sugar and flour. Mix well.
  6. Add eggs, buttermilk, cinnamon, baking soda and vanilla. Mix batter well.
  7. Pour batter into greased and floured 13x9-inch pan. Bake at 375 degrees F for 30 minutes.
  8. While the cake is baking, make the icing. From the icing ingredients list, combine the butter, cocoa powder and milk in a saucepan over medium-high to high heat and bring to a boil.
  9. Once the mixture has boiled for about 30 seconds, remove the pan from the burner and turn off the heat. In the same pan, add the powdered sugar and vanilla. Beat well in the pan. If the cake is still baking, keep the icing warm over low heat, stirring periodically to keep it's fairly runny consistency.
  10. Once the 30-minute baking period has passed, remove the cake from the oven. Leave the cake in the pan and immediately use the handle of a wooden spoon to poke holes all over the top of the cake.
  11. Pour about 1/3 to 1/2 of the warm icing over the warm cake and into the holes, reserving at least half, if not more, of icing in the saucepan.
  12. Pour the mini marshmallows evenly over the top of the cake.
  13. Pour remaining icing over the mini marshmallows, covering as many of the marshmallows as possible. The warmth from both the cake and the icing will soften the marshmallows, making them as gooey as the icing.
  14. Serve cake warm if possible, although it is absolutely delicious once it has cooled. Individual pieces of cake on plates can also be placed in the microwave for about 15-20 seconds each for warming. (Do not place the metal pan in the microwave.)
Sprinkle mini marshmallows atop the cake and icing, then pour remaining icing over the marshmallows.

Sprinkle mini marshmallows atop the cake and icing, then pour remaining icing over the marshmallows.

Did you make this cake? If so, please rate it!

Comments

SmartAndFun (author) from Texas on May 18, 2012:

Thanks for your kind words, and thanks for visiting, Victoria! Let me know how you like it if you get a chance to make the cake.

Victoria Lynn from Arkansas, USA on May 18, 2012:

since you mentioned this cake on my hub, I had to come see it for myself. Looks great! I love ooey-gooey chocolate anything and I just might have to try this one! Thanks!

Mary on September 11, 2011:

This cake is to die for!!! Yum yum!!!

SmartAndFun (author) from Texas on May 19, 2011:

Thank you! Let me know how you like it!

Marie Hurt from New Orleans, LA on May 19, 2011:

This recipe sounds yummy. I am going to bookmark it and try to make the cake.

gracie88 on November 11, 2010:

I found this recipe yesterday and made it last night for a pary tonight. I can't wait to taste it!!! Thanks for posting it!

SmartAndFun (author) from Texas on September 15, 2010:

Thank you SteveoMc! If you were here I would make one for you!

SteveoMc from Pacific NorthWest on September 14, 2010:

Nom, nom, nom. I have a watering mouth.....I have to have this cake!

SmartAndFun (author) from Texas on September 07, 2010:

Thanks, but it is easy! Try it and let me know how everyone likes it! Thanks for commenting!

Ethel Smith from Kingston-Upon-Hull on September 07, 2010:

This is a great recipe and hub. You make it sound so easy but yummy :)

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