Double Chocolate Chip and Marshmallow Sheet Cake Delight

This Double Chocolate Chip and Marshmallow Sheet Cake is indulgent, rich, and full of chocolate goodness — the perfect dessert for chocolate lovers!

One rainy afternoon, I decided to bake something extra special. I pulled out the cocoa powder, butter, and chocolate chips, and within minutes, the cake batter was ready. As it baked, the rich, chocolatey aroma filled the air, making my stomach growl. When I topped it off with gooey marshmallows and crunchy malt balls, I knew it would be perfect. The first bite was pure heaven—the softness of the cake, the crunch of the malt balls, and the sweetness of the marshmallows. This cake is a chocolate lover’s dream.

Ingredients

Cake:

• 1 cup + 1 tbsp (225g) buttery spread, straight from the fridge
• 1 cup + 2 tbsp (225g) granulated sugar
• 4 extra-large eggs
• 4 tbsp cocoa powder
• 4 tbsp boiling water
• 1¾ cups (225g) all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• ⅔ cup (115g) dark chocolate chips

Frosting:

• ½ cup (40g) cocoa powder, sifted
• ¼ cup (55g) salted butter, softened
• 3–4 tbsp milk
• 1 cup (125g) confectioners’ sugar, sifted

To Decorate:

• ⅔ cup (30g) mini marshmallows
• ⅔ cup (75g) chocolate malt balls, crushed or chopped

Double Chocolate Chip and Marshmallow Sheet Cake

This Double Chocolate Chip and Marshmallow Sheet Cake is a chocolate lover's dream, featuring gooey marshmallows, dark chocolate chips, and a crunchy finish.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings: 14

Course: Dessert

Cuisine: British

Calories: 380

Ingredients Method

Ingredients

  

Cake:

• 1 cup + 1 tbsp 225g buttery spread, straight from the fridge
• 1 cup + 2 tbsp 225g granulated sugar
• 4 extra-large eggs
• 4 tbsp cocoa powder
• 4 tbsp boiling water
• 1¾ cups 225g all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• ⅔ cup 115g dark chocolate chips

Frosting:

• ½ cup 40g cocoa powder, sifted
• ¼ cup 55g salted butter, softened
• 3 –4 tbsp milk
• 1 cup 125g confectioners’ sugar, sifted

To Decorate:

• ⅔ cup 30g mini marshmallows
• ⅔ cup 75g chocolate malt balls, crushed or chopped

Method

 

1. Preheat the oven to 350°F (180°C). Grease a 9×13-inch sheet pan and line the bottom with parchment paper.
2. Mix cocoa powder and water – In a small bowl, combine the cocoa powder and boiling water to make a smooth chocolate mixture. Set aside.
3. Cream the butter and sugar – In a large bowl, beat the buttery spread and granulated sugar until light and fluffy.
4. Add eggs and chocolate – Beat in the eggs, one at a time, and then stir in the cocoa mixture until well combined.
5. Add dry ingredients – In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined.
6. Fold in the chocolate chips – Stir in the dark chocolate chips to the batter.
7. Bake the cake – Pour the batter into the prepared sheet pan, spreading it evenly. Bake for 25–30 minutes or until a toothpick comes out clean. Let it cool in the pan for 10 minutes.
8. Make the frosting – In a medium bowl, mix the cocoa powder, softened butter, milk, and confectioners’ sugar until smooth and creamy. Adjust the milk for your desired frosting consistency.
9. Frost the cake – Once the cake has cooled, spread the frosting evenly over the top.
10. Decorate the cake – Sprinkle mini marshmallows and crushed chocolate malt balls on top of the frosted cake for a fun, crunchy, and gooey finish.
11. Let it cool and serve – Allow the cake to set for about 10 minutes before cutting into squares and serving.

Looking for another chocolate fix? These Chocolate Chip Muffins are a simple yet satisfying treat you’ll want to make again and again.

Instructions

1. Preheat the oven to 350°F (180°C). Grease a 9×13-inch sheet pan and line the bottom with parchment paper.
2. Mix cocoa powder and water – In a small bowl, combine the cocoa powder and boiling water to make a smooth chocolate mixture. Set aside.
3. Cream the butter and sugar – In a large bowl, beat the buttery spread and granulated sugar until light and fluffy.
4. Add eggs and chocolate – Beat in the eggs, one at a time, and then stir in the cocoa mixture until well combined.
5. Add dry ingredients – In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined.
6. Fold in the chocolate chips – Stir in the dark chocolate chips to the batter.
7. Bake the cake – Pour the batter into the prepared sheet pan, spreading it evenly. Bake for 25–30 minutes or until a toothpick comes out clean. Let it cool in the pan for 10 minutes.
8. Make the frosting – In a medium bowl, mix the cocoa powder, softened butter, milk, and confectioners’ sugar until smooth and creamy. Adjust the milk for your desired frosting consistency.
9. Frost the cake – Once the cake has cooled, spread the frosting evenly over the top.
10. Decorate the cake – Sprinkle mini marshmallows and crushed chocolate malt balls on top of the frosted cake for a fun, crunchy, and gooey finish.
11. Let it cool and serve – Allow the cake to set for about 10 minutes before cutting into squares and serving.

Nutritional Value

Per Serving:

• Calories: ~380 kcal
• Protein: 5g
• Fat: 20g
• Carbohydrates: 47g
• Sugar: 30g
• Fiber: 2g

Pro Tip: Keep It Fresh

Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate for up to a week. You can also freeze the cake (without frosting) for up to 2 months.

Conclusion

Double Chocolate Chip and Marshmallow Sheet Cake is a chocolate lover’s dream come true. The combination of dark chocolate, rich cocoa, and sweet marshmallows makes every bite irresistible. It’s simple to make, and the crunchy malt balls on top add the perfect finishing touch. Whether you’re making it for a party or just to satisfy your sweet tooth, this cake will not disappoint.