I recently had to say goodbye to my awesome coworker who got another job. *stiff, sniff* To make her sendoff a good one, I wanted to make a cake that, as a marshmallow lover, she would appreciate. I kept thinking about what goes with marshmallow, and just chocolate or vanilla wasn’t enough…it needed to be BIGGER. Then I started thinking about rice krispies (one of my favorites), but I didn’t want to do a full rice krispie cake. That’s how I came up with this epic chocolate marshmallow cake with a rice krisipie crust and layers of rice krispies and marshmallow buttercream, topped with more frosting and toasted marshmallows. Is it enough?!
Let’s do this.
Rice Krispie crust and filling ingredients:
- 3 cups rice krispie cereal
- 3 tbs butter
- 3 cups marshmallows
I make the rice krispie crust first because I only have 2 9-inch pans, and I need them both to bake the cake. Melt the butter in a saucepan on the stove and add in the marshmallows, stirring until completely melted. In a separate bowl, pour the melted marshmallow mixture over the rice krispie cereal and stir to combine. Divide the rice krispies between the two round pans and wait for the mixture to cool slightly before pressing it down flat into the pan. Each layer of rice krispies should be about 1-inch deep. Leave the pans to cool completely while you mix the cake batter.
Chocolate cake ingredients:
- 4 tbs butter, melted
- 1 cup vegetable oil
- 2 cups granulated sugar
- 4 eggs
- 1 tsp vanilla extract
- 1 1/4 cups hot water
- 1/2 tsp espresso powder
- 1 cup cocoa powder
- 1/4 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- 3 cups flour
Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, espresso powder and salt in the bowl of your mixer. Add about half of the hot water and begin mixing on low speed. As it mixes, add the oil and melted butter. Beat in each egg, one at a time, and add the vanilla. Mix well for 1-2 minutes. The batter will have a watery consistency.
Remove the rice krispie from the pans carefully and set aside. Grease the pans with cooking spray or butter and cocoa powder, and divide the batter between the two pans and bake on 350 degrees for 38-40 minutes until an inserted toothpick comes out clean. Cool on a rack and remove from pans when they are mostly cooled. Remove and leave on rack to cool completely before assembling the cake. Once cool completely, level the layers.
- 1 1/2 cups butter, room temperature
- 4-5 cups powdered sugar
- 1 tsp vanilla extract
- 7 oz. marshmallow fluff
- 7-10Marshmallows, topping (optional)
To make the frosting, cream together the butter and powdered sugar, sprinkling in a little at a time, until creamy. Add the vanilla and marshmallow fluff, and mix until fluffy. Move about 3/4 of the frosting to a pastry bag – I used a 1/2-inch round tip.
At this point, you can also toast your mini marshmallows for topping. I laid my marshmallows out on a parchment lined baking sheet, set the oven to broil and toasted the marshmallows for about 3 minutes, carefully turned them on their sides and baking for another 2 minutes and taking them out as soon as they’re brown. Set aside to cool before handling, otherwise you’ll be covered in marshmallow. You might be totally into that, but then you’ll have to toast more for your cake topping.
Place one layer of rice krispie treats on the bottom to be the base of your cake. Spread a thin layer of frosting on the rice krisipies and place one layer of cake on top. Pipe frosting around the top of the cake layer. From there, you have two options – you can either spread frosting in the middle or continue to pipe frosting in a spiral motion. For fun and since the frosting was already in my bag, I piped a thick spiral for the filling – I love cakes with lots of filling. Once done, add the second layer of rice krispies and repeat the filling. Last, add the second layer of chocolate cake.
I put this layer upside down so that the cutoff side is facing the layer of frosting – this makes for a better appearance on top. Then I piped blobs of frosting all around the top of the cake. To top off this magnificent cake, I arranged the toasted marshmallows in a beautiful mound in the middle and this cake was DONE.
Seriously though, this is the most intense cake I’ve ever made and I’m so so proud of it. Luckily, it tasted good too! Ha, I might not have even cared because I was too busy admiring it in all of its rice krispie and toasted marshmallow glory. Enjoy!