Scotchmallow Cake

The great thing about this recipe, is it can be used with the chocolate or the marshmallow frosting on the outside,
which makes it easier to decorate if you want to do a specific design.
Chocolate cake, caramel filling, marshmallow frosting, chocolate ganache.
This cake is amazingly delicious.
The caramel needs to be made the day before so that it can set in the fridge.
I always put my caramel in the fridge and put it on the cake when it is a bit harder so that it doesn’t run everywhere.
This caramel is thick enough to not melt into the cake, but you don’t want it oozing everywhere,
so make it the night before.



  • 4 cups sugar
  • ¼ cup corn syrup
  • ¼ cup water
  • 1 teaspoon salt
  • 2 cups heavy cream
  • 1 cup of butter cut into chunks


When I make caramel I always buy extra ingredients because even though I’ve been making it for years, it’s always a gamble.
There are nights if I rush and don’t take it slow then I may burn a batch.
Whenever that happens I just turn around and try again immediately.
When choosing a pot to make the caramel, choose the biggest widest pot available.
It should cover the largest area possible so the caramel will cook evenly.
Also, don’t leave the caramel for a single second on the stove without watching it.
It has to be babysat, looking at it the entire time controlling the heat and watching for the right color.

Pour water and corn syrup into a large pot, then pour in sugar.
Cook sugar mix over medium low heat without stirring until translucent and bubbling.
Then increase heat to medium high/high and watch it very closely until it turns an amber color.
Pour in heavy cream and have a whisk ready because it is going to bubble like crazy when you pour in the cream.
Whisk over low heat until the mixture is smooth.
Turn up the heat and bring mixture to 238℉ on a candy thermometer.
Be sure to stir the entire time so it doesn’t burn.
Once it has reached the right temperature, pull off heat and mix in butter and salt.
Let cool completely before using.
I will usually pour mine into a heatproof bowl, put a hot pad underneath set my bowl in the fridge to cool overnight.

Chocolate Cake


  • 2 cups cake flour
  • 1 cup unsweetened cocoa
  • 1 ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup salted butter
  • 1 ½ cup light brown sugar
  • ½ cup granulated sugar
  • 3 large eggs
  • 1 ½ cup buttermilk
  • 2 teaspoons vanilla
  • Instructions

    Preheat oven to 350℉.
    Prepare three 8 inch pans-spray them with pam and lining them with parchment circles, set aside.
    (I always spray the top of the parchment as well.)
    In mixer, beat butter on high until creamy and smooth.
    Add in brown sugar and granulated sugar, mix on high for 2 minutes.
    Add eggs to the butter mixture and mix just until combined.
    Take bowl full of dry ingredients, and buttermilk and add it alternately to the butter mixture.
    Start by adding ⅓ of the flour mix, then half of the milk, then another &frac;, then more of the milk, and finish with the last ⅓ of flour.
    Scoop cake batter into the prepared pans and bake in the oven for about 50 minutes.

    Marshmallow frosting


  • 1 stick of butter
  • 1 32 oz bag of powdered sugar
  • ½ cup heavy cream
  • 2 teaspoon vanilla
  • 1 small container of of jet puff marshmallow cream
  • Instructions

    In mixer, beat butter on high until creamy, smooth and coats the inside of the bowl.
    Dump in entire bag of powdered sugar and smooth it so it sits evenly inside the bowl.
    Run the mixer on low to incorporate the butter.
    (It will still just look like a bunch of powder.)
    Dump in heavy cream and vanilla, mix on low until it comes together as frosting.
    Using a spatula, put entire container of jet puff cream into bowl, whip frosting on high for two minutes.

    Chocolate frosting


  • ¼ cup plus 2 tablespoons cocoa powder
  • ¼ cup plus 2 tablespoons water
  • ½ cup powdered sugar
  • 1 bag and a half of semisweet chocolate chips
  • 2 sticks of butter
  • Dash of salt
  • Instructions

    Take cocoa powder and mix with ¼ cup + 2 tablespoons hot water.
    Beat butter in the mixer until bowl is evenly coated and pale yellow.
    Add in powdered sugar and continue to beat.
    Take bag and a half of chocolate and working in two batches, melt in microwave for 1 minute.
    Pull out and then stir, the heat of the bowl should melt the chocolate.
    Keep stirring until all chocolate bits are melted.
    Take one bowl at a time and with mixer on low slowly add in melted chocolate.
    Put mixer on high as soon as you scrape it into the bowl for 1 minute.
    Do this with both bowls.
    Once melted chocolate has been thoroughly mixed in, add in cocoa powder mixture.
    Mix on high for 1 minute and then set aside for the mixture to set up in the fridge for an hour or so.

    Cake assembly

    Take chocolate cake layer and set it on cake board.
    Take marshmallow frosting and put a layer of it on the cake.
    Make a circular dam around outside rim of cake and scoop the caramel into it.
    Press down and around to make it smooth.
    Then put on the next layer of chocolate cake.
    Stack the next layers the same way until the cake is ready to be frosted on the outside.
    Frost the outside of the cake with the chocolate ganache.
    If you are wanting to have white on the outside of the cake, then you can freeze the cake for 15 minutes after it has been smoothed and then layer the white frosting on top of the chocolate.