Desserts
Creating an Entenmann's-style chocolate cake with that signature marshmallow icing feels like unlocking a piece of bakery nostalgia. The secret lies in a perfectly balanced chocolate cake layer—rich, moist, and dense enough to support the iconic fluffy white frosting.
I've refined this recipe over years of testing, ensuring every bite delivers that nostalgic crumb texture and sweet-tart flavor balance.
This recipe delivers a foolproof method for achieving bakery-quality results at home, with precise measurements and step-by-step assembly. The cake layers are baked to a tender yet sturdy texture, while the marshmallow icing achieves that signature pillowy consistency without collapsing.
What makes this recipe special is the technique of layering crumbs between frosting, creating that classic Entenmann's texture in every bite.
By following these instructions, you'll end up with a three-layer chocolate cake topped with that signature marshmallow frosting—golden, glossy, and perfectly sweet. The cake stays moist for days, while the icing maintains its signature fluffiness, not too sticky and not too firm.
This is the kind of dessert that will have your guests asking for seconds and begging for the recipe.
Perfect for celebrations, family gatherings, or simply treating yourself to a taste of nostalgia. Let's get started on recreating this bakery classic in your own kitchen—no professional equipment required.
Ingredients for entenmann's chocolate cake with marshmallow icing
Fifteen ingredients transform into bakery-perfect chocolate cake with signature marshmallow frosting.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 ½ cups | Softened to room temperature |
| Granulated Sugar 🍚 | 2 ½ cups | Superfine preferred for smooth texture |
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light crumb structure |
| Cocoa Powder 🍫 | ¾ cup | Natural unsweetened cocoa |
| Baking Powder 🧂 | 1 ½ tsp | Aluminum-free for consistent rise |
| Salt 🧂 | ½ tsp | Diamond Crystal kosher preferred |
| Large Eggs 🥚 | 3 whole | Room temperature for even mixing |
| Vanilla Extract 🌿 | 2 tsp | Pure Madagascar bourbon preferred |
| Milk 🥛 | 1 cup | Whole milk for moisture |
| Hot Water 💧 | ½ cup | For dissolving cocoa mixture |
| Mini Marshmallows 🍫 | 4 cups | High-quality for best texture |
| Heavy Whipping Cream 🥛 | 3 cups | Cold for stable whipping |
| Powdered Sugar 🍚 | 3 cups | Sifted for smooth frosting |
| Vanilla Bean Paste 🌿 | 1 tsp | For enhanced vanilla flavor |
| Crushed Chocolate Cake 🍫 | 2 cups | From leftover cake layers |
The cocoa powder and butter form the foundation of this recipe. Hershey's Special Dark or Valrhona cocoa delivers that deep chocolate flavor without bitterness. For the butter, Land O'Lakes unsalted or Plugrá brands ensure consistent texture—avoid salted varieties which can alter the balance. The eggs must be room temperature; cold eggs create air pockets that disrupt the cake's structure. Mini marshmallows are non-negotiable for that classic Entenmann's texture—Kraft Jet-Puffed or Dandies brands work best, though any high-quality mini marshmallows will suffice. Purchase cocoa powder in small quantities to preserve freshness, as it loses potency when exposed to air.
Substitutions must be made thoughtfully to preserve the signature texture. Dutch-process cocoa can replace natural cocoa at a 1:1 ratio, though the flavor will differ slightly. For dairy-free adaptations, substitute the milk with full-fat coconut milk and use vegan butter throughout. The powdered sugar can be swapped for confectioners' sugar from Domino or C&H brands, but sift it thoroughly to avoid graininess. If you lack vanilla bean paste, pure vanilla extract works, though the flavor will be less complex. For a lighter frosting, reduce the heavy cream to 2.5 cups and add an extra 0.5 cup powdered sugar, though this may slightly alter the consistency. Always use room temperature eggs—never substitute with powdered or liquid egg products, as they alter the cake's structure.
Store the cake layers in an airtight container between layers of parchment paper for up to 3 days at room temperature, or freeze for 3 months for longer storage. The marshmallow frosting should be refrigerated and used within 5 days—it thickens as it sits, so bring it to room temperature before spreading. For make-ahead convenience, assemble the entire cake (without frosting) and refrigerate for up to 24 hours before adding the frosting. The frosting can be made 1 day ahead and stored in the refrigerator, though it may need re-whipping before use. To maintain the signature texture, avoid overmixing the cake batter—mix just until combined to prevent a dense crumb.
Why You'll Love This Recipe
- Here’s what sold me: it’s ridiculously good but uses pantry staples. A box of cocoa, a stick of butter, and a bag of flour—no specialty ingredients. Leftovers? They’re even better the next day, sliced and reheated for a quick treat.
- Fewer Steps, Same Magic: I swear by this recipe because it’s all about the easy. Cream butter and sugar, add eggs, fold in dry ingredients—no sifting, no extra bowls. The cocoa powder does all the heavy lifting for that rich, fudgy texture without the fuss.
- Marshmallow Overload: Honestly, the icing is what makes this recipe. That gooey, toasted marshmallow swirl? It’s the kind of sweetness that turns a simple cake into a moment. The buttercream base keeps it smooth, but the marshmallow adds that nostalgic, slightly caramelized kick.
- Birthday Ready: Between us, this cake is my go-to for birthdays, potlucks, or even a last-minute dessert. The layers hold up well, and the icing stays creamy—no one will guess it’s homemade. (Yes, even on a Tuesday night.)
Step-by-step instructions for Entenmann's-inspired chocolate cake with marshmallow icing
Here's the method to recreate that iconic bakery texture and flavor profile at home.
Create the Cake Base with Perfect Texture
In a stand mixer fitted with the paddle attachment, cream together the 1.5 cups unsalted butter and 2.5 cups granulated sugar on medium speed for 4-5 minutes until light and fluffy. The mixture should nearly double in volume and turn pale in color—this incorporates air that creates the signature tender crumb. Scrape down the sides of the bowl occasionally to ensure even mixing.
In a separate bowl, whisk together the 2.5 cups all-purpose flour, 0.75 cup cocoa powder, 1.5 teaspoons baking powder, and 0.5 teaspoon salt. Sift the dry ingredients together to eliminate any lumps, which prevents a dense cake. With the mixer running on low speed, gradually add the dry ingredients to the butter-sugar mixture, alternating with the 1 cup milk in 3 additions. Begin and end with flour to ensure proper incorporation without overmixing.
Add the 3 whole large eggs, one at a time, mixing well after each addition. Incorporate the 2 teaspoons vanilla extract and mix until just combined. The batter should be thick and smooth—if it appears too stiff, add 1 tablespoon milk to reach the proper consistency. Pour the batter into two 9-inch round cake pans lined with parchment paper and baked for 30-35 minutes at 350°F until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Prepare the Marshmallow Icing for Silky Smoothness
In a medium saucepan, combine the 4 cups mini marshmallows, 3 cups heavy whipping cream, and 1 teaspoon vanilla bean paste. Cook over medium heat, stirring constantly with a silicone spatula, until the marshmallows are completely melted and the mixture reaches 160°F. The icing should thicken slightly and become glossy—this indicates it's ready for folding. Remove from heat immediately to prevent scorching.
In a separate large bowl, whip the 3 cups powdered sugar to break up any clumps. Gradually pour the melted marshmallow mixture into the powdered sugar while whisking vigorously. The icing should come together smoothly, forming a thick, spreadable consistency. If it appears too stiff, add 1-2 teaspoons hot water to achieve the perfect piping texture. Let the icing cool to room temperature before using—this prevents melting when applied to the cake.
Assemble the Cake with Crumb Coating and Frosting
Once the cakes are completely cool, place one layer on a serving plate. Spread a thin layer of the marshmallow icing over the top using an offset spatula—this crumb coating prevents the frosting from seeping into the cake. Repeat with the second layer. For added flavor and texture, sprinkle the 2 cups crushed chocolate cake evenly over the crumb-coated layer before adding the final frosting.
Pipe or spread the remaining marshmallow icing over the top and sides of the cake, creating smooth sides and a slightly domed top. Use a bench scraper to create clean edges and achieve that signature Entenmann's finish. Chill the cake in the refrigerator for at least 2 hours before slicing to allow the frosting to set properly. This step ensures clean cuts and prevents the icing from sliding off.
Garnish and Serve for Maximum Impact
Before serving, dust the cake with a light layer of powdered sugar using a fine-mesh sieve to create an elegant finish. For extra flair, arrange additional mini marshmallows decoratively on top or around the base of the cake. This presentation enhances the visual appeal while keeping the focus on the rich chocolate and creamy icing combination.
The cake should be served at room temperature for the best texture contrast—the warm cake against the cool, set icing creates the perfect balance. Each slice should reveal a moist, fudgy crumb with a glossy, marshmallow-frosted exterior that melts slightly with every bite. Store leftovers in an airtight container in the refrigerator for up to 5 days, bringing to room temperature before serving.
Pro Tips For Making Entenmann'S Chocolate Cake With Marshmallow Icing
- Melt Butter Slowly: The marshmallow icing needs butter that’s fully melted but not a single drop of water left—otherwise, your icing will seize up like glue. Microwave in 20-second bursts, stirring between each, until it’s smooth and just shy of bubbling. (Yes, I’ve had to start over when I rushed this.)
- Sift Dry Ingredients Together: Flour and cocoa powder love to clump, and clumps mean dense cake. Whisk them in a bowl first, then sift the mix directly over your butter-sugar mixture. This cuts out lumps and guarantees even distribution—no last-minute scraping or uneven texture.
- Check Doneness with a Toothpick: The cake’s done when the center tests clean but still has a faint crumb clinging. Overbaking dries out the marshmallow icing, and underbaking leaves it gummy. Pull it at 325°F (163°C) for about 30–35 minutes, then let it cool 10 minutes before frosting—patience here keeps the layers from sliding.
- Toast the Cocoa Powder: Spread the cocoa in a dry skillet over low heat for 2–3 minutes, stirring constantly, until it smells toasty. This deepens the chocolate flavor and prevents that bitter aftertaste some cocoa leaves. (I was skeptical until I tried it—now it’s non-negotiable for me.)
Dietary considerations for these flavors
Gluten-Free Adaptation
To make this cake gluten-free, replace the 2.5 cups all-purpose flour with a 1:1 gluten-free baking flour blend like King Arthur Measure for Measure or Bob's Red Mill 1-to-1. These blends include xanthan gum, which mimics gluten's structure and prevents crumbling.
For best results, add 1 extra teaspoon xanthan gum to ensure proper rise and texture. Keep all other measurements the same, but increase the milk by 2 tablespoons to compensate for the drier flour blend. 🌾
Dairy-Free Modifications
For a dairy-free version, substitute the 1.5 cups unsalted butter with 1.5 cups vegan butter (like Miyoko's or Earth Balance) and replace the 1 cup whole milk with 1 cup full-fat coconut milk.
Use dairy-free heavy whipping cream (such as Reddi-wip Dairy-Free or So Delicious coconut cream) for the icing. The marshmallow icing will still achieve that signature fluffiness, though the texture may be slightly lighter. Ensure all ingredients are labeled dairy-free to avoid cross-contamination.
Lower Sugar Options
To reduce sugar, replace 1 cup granulated sugar with ½ cup monk fruit sweetener (like Lakanto) or ½ cup coconut sugar in the cake batter. For the icing, reduce the 3 cups powdered sugar to 2.5 cups and add ½ cup unsweetened applesauce to maintain moisture.
The cake will still taste rich, but with a more balanced sweetness. Test the icing consistency carefully—it may require an extra 1 teaspoon hot water to achieve the right spreadability. 🍚
Nut-Free Considerations
This recipe is naturally nut-free, but always check labels on mini marshmallows (some brands use tree nuts in processing) and vanilla extract (some contain almond extract). Opt for Kraft Jet-Puffed marshmallows or Dandies, which are typically nut-free.
For added safety, prepare the cake in a nut-free kitchen environment. The frosting and cake layers remain safe for those with nut allergies as long as cross-contamination is avoided.
Egg-Free Substitutions
Replace the 3 large eggs with a flax egg mixture: combine 3 tablespoons ground flaxseed with 9 tablespoons hot water and let sit for 5 minutes to thicken. This binds the cake similarly to eggs but adds a subtle nutty flavor.
For the icing, no substitutions are needed—the marshmallow mixture relies on cream and sugar, not eggs. The cake may be slightly denser but will retain moisture. Ensure all other ingredients are egg-free, especially the vanilla extract and powdered sugar.
Allergen-Friendly Tips
For a top-8-allergen-free version, use certified gluten-free flour, dairy-free ingredients, and egg substitutes as outlined above. Double-check mini marshmallows for soy or milk traces, as some brands process them in shared facilities. Always label ingredients clearly and prepare the cake in a dedicated allergen-free zone if needed.
This adaptation ensures everyone at the table can enjoy the dessert safely without compromising on flavor or texture. ✨
Nutrition facts
Frequently asked questions
Can I make this cake without a stand mixer?
For the cake batter, use a hand mixer or whisk to cream the butter and sugar until light and fluffy (about 5-7 minutes of vigorous mixing). For the icing, a hand mixer works fine when whipping the powdered sugar and melted marshmallow mixture together. Just be patient and mix thoroughly to achieve the same smooth texture. The key is ensuring the butter-sugar mixture is fully aerated for that tender crumb.
Why does the marshmallow icing sometimes turn grainy?
Graininess usually happens when the powdered sugar isn't sifted properly or if the marshmallow mixture cools too quickly. Always sift the powdered sugar first, and let the melted marshmallow mixture cool to room temperature before folding it in. If it still looks grainy, whisk vigorously for 1-2 extra minutes or strain it through a fine-mesh sieve for ultra-smooth results. The icing should be glossy and spreadable, not clumpy.
How do I prevent the cake layers from falling apart when frosting?
This happens when the cake isn't fully cooled or if the frosting is too warm. Let the cake layers cool completely in the pans for 10 minutes, then transfer to a wire rack to cool for at least 2 hours before assembling. Also, chill the frosting for 15-20 minutes before spreading to prevent melting. The crumb coating step is critical—apply a thin layer of frosting between layers to act as a glue.
Can I use regular marshmallows instead of mini marshmallows?
Technically yes, but mini marshmallows create that signature Entenmann's texture. Regular marshmallows will make the icing thicker and less fluffy. If you must use them, reduce the quantity to 3 cups and add ½ cup extra heavy cream to compensate. The texture won't be identical, but it'll still taste delicious. For best results, stick with mini marshmallows—they melt evenly and create that light, airy consistency.
How long can I keep the cake before serving?
The fully assembled cake stays fresh for 5 days in the refrigerator, but the frosting may absorb moisture over time. For the best texture, serve within 2-3 days of assembly. If storing longer, wrap the cake tightly in plastic wrap and place it in an airtight container. Bring it to room temperature before serving to restore the ideal contrast between the warm cake and cool frosting. The cake layers themselves can be refrigerated for up to 3 days before frosting.