Entenmann's Chocolate Cake With Marshmallow Icing Recipe: Marshmallow Clouds Over Fudgy Layers

Recreating Entenmann's iconic chocolate cake with its signature marshmallow icing at home delivers a nostalgic treat that rivals the bakery original. The secret lies in balancing a rich, fudgy chocolate layer with a billowy marshmallow frosting that melts into fluffy clouds.

I've perfected this recipe through precise measurements and baking techniques that ensure every slice delivers that familiar Entenmann's experience.

The cake itself requires a precise blend of cocoa powder, buttermilk, and vegetable oil to create that signature dense yet moist texture. Baking at the correct temperature ensures even cooking without overbrowning, while the marshmallow icing demands careful melting and whipping for that signature light, airy consistency.

This isn't just any chocolate cake—it's the one that brings back childhood memories with every bite.

What makes this recipe special is the attention to detail in both the cake and icing preparation. The chocolate layer develops a subtle crackly top while remaining tender inside, perfectly supporting the marshmallow clouds above.

The icing, when properly piped and allowed to set, creates those signature soft peaks that melt into sweetness when cut. Every element comes together to deliver that unmistakable Entenmann's flavor profile.

Whether you're serving this as a centerpiece dessert or sharing slices with friends, this recipe captures the essence of what makes Entenmann's so beloved. The combination of rich chocolate and sweet marshmallow creates a flavor balance that's impossible to resist.

Let's get started on creating this classic treat in your own kitchen.

Ingredients for entenmann's chocolate cake with marshmallow icing

Precision measurements and quality ingredients create Entenmann's iconic chocolate cake with signature marshmallow icing.

The cocoa powder and buttermilk are non-negotiable for that signature dense yet moist texture. Dutch-processed cocoa from Ghirardelli or Valrhona ensures deep chocolate flavor without bitterness, while cultured buttermilk from Land O'Lakes or Organic Valley adds tang that balances sweetness. For the marshmallows, Giant Size (not mini) from Kraft melts into those signature fluffy clouds—never the smaller versions. The eggs must be separated carefully; room temperature prevents curdling. Pre-sift your flour and cocoa to eliminate lumps, a professional baker's trick that guarantees a silky texture. The vegetable oil should be light and neutral—Mazola or Crisco work perfectly for this recipe.

Substitutions require precision to maintain the Entenmann's profile. No buttermilk? Mix 1 tablespoon vinegar with 1.5 cups milk and let sit 5 minutes. No Dutch-process cocoa? Use natural cocoa at the same weight, but increase baking powder by 0.25 teaspoon to compensate for acidity. For the icing, no heavy cream? Whipped topping in a can works in a pinch, though texture won't be identical. The marshmallows can be swapped for homemade marshmallow fluff (though store-bought is more reliable), and powdered sugar can be made by blending granulated sugar in a high-speed blender for 30 seconds. Never skip the egg whites—they're what create that signature crackly top on the cake layer. If your kitchen is humid, chill the cake pans for 20 minutes before baking to prevent over-rising.

Store the cake layers in an airtight container with parchment between them for up to 4 days at room temperature, though freshness peaks within 2 days. The icing can be refrigerated for 3 days or frozen for 2 months—thaw at room temperature before piping. For assembly, pipe the icing onto the cooled cake layers 2 hours before serving to allow it to set properly. The cake freezes beautifully too: wrap each layer individually in plastic wrap, then foil, for up to 3 months. Thaw overnight in the fridge before assembling. To prevent soggy layers, always bring the cake to room temperature before frosting. Keep extra marshmallows in an airtight container—they'll stay fresh for 6 months at room temperature.

Step-by-step instructions for Entenmann's chocolate cake with marshmallow icing

Master the signature layers of this iconic dessert with precise technique and professional results.

Preheat your oven to 350°F and grease two 9-inch round cake pans, lining the bottoms with parchment paper. In a large mixing bowl, combine the 1.5 cups unsalted butter and 2.5 cups granulated sugar. Cream together on medium speed until light and fluffy, about 3-4 minutes. This step incorporates air for that signature tender crumb.

Add the 2 whole large eggs, one at a time, mixing well after each addition. Incorporate the 2 teaspoons vanilla extract and 0.5 cup vegetable oil, mixing until fully combined. 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. Gradually add the dry ingredients to the wet mixture, alternating with the 1.5 cups buttermilk, beginning and ending with the flour mixture.

Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. The cakes should be slightly domed and spring back when touched gently. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. This gradual cooling prevents cracking.

Once completely cool, level the tops of the cakes if necessary using a serrated knife. This ensures even layers for the marshmallow icing. Wrap the cooled cake layers in plastic wrap and refrigerate until ready to assemble. Chilled layers prevent the icing from melting prematurely.

In a heatproof bowl set over a saucepan of simmering water, combine the 3 cups mini marshmallows and 1.5 cups heavy whipping cream. Stir gently until the marshmallows are completely melted and the mixture reaches 160°F. Remove from heat and let cool slightly, about 5 minutes, while whisking occasionally to prevent skin formation.

In a separate bowl, whisk together the 3 cups powdered sugar and 1 tablespoon vanilla extract until smooth. Gradually pour the marshmallow mixture into the powdered sugar, whisking constantly until fully combined. The icing should be thick but pourable. If too thick, add 1-2 teaspoons hot water to reach the desired consistency.

Place the first cake layer on a serving plate. Spread an even layer of marshmallow icing over the top, leaving a ½-inch border uncovered. Place the second cake layer on top and press gently to adhere. Spread the remaining icing over the top and sides of the cake, creating a smooth finish. Use a spatula to create decorative swirls if desired.

Chill the assembled cake in the refrigerator for at least 2 hours before serving. This allows the icing to set properly and enhances the flavor. The cake will keep well in the refrigerator for up to 3 days, though it's best enjoyed fresh for optimal texture and flavor. Serve at room temperature for the best experience.

Dietary considerations for this recipe

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. Add 1 teaspoon xanthan gum to help bind the mixture—this is crucial for maintaining that signature tender crumb.

You may also need to increase the buttermilk by 2 tablespoons since gluten-free flours absorb liquids differently. Bake at 325°F instead of 350°F to prevent over-browning, and check for doneness at 28-32 minutes since gluten-free cakes bake faster. 🌾

Dairy-Free Options

For a dairy-free version, swap the 1.5 cups unsalted butter for 1.5 cups dairy-free margarine (like Miyoko's) or 1.25 cups coconut oil, melted and cooled. Replace the 1.5 cups buttermilk with 1.5 cups unsweetened almond milk mixed with 1.5 tablespoons lemon juice or apple cider vinegar.

For the icing, use 1.5 cups full-fat coconut cream instead of heavy whipping cream—it melts beautifully with the marshmallows. The texture will be slightly denser but still delicious. 🥛

Lower-Sugar Version

Reduce the 2.5 cups granulated sugar in the cake batter to 1.75 cups and replace the remaining 0.75 cup with 0.75 cup monk fruit sweetener (like Lakanto).

For the icing, cut the 3 cups powdered sugar to 2.25 cups and add 0.5 cup erythritol (like Swerve) for volume without extra sweetness. The marshmallow flavor will still shine, but the overall sugar content drops significantly.

This version works well for those managing blood sugar or cutting back on refined sugar. 🍚

Nut-Free Marshmallow Icing

The standard marshmallow icing contains gelatin, which is derived from animal sources, but it's naturally nut-free. However, if you're avoiding potential cross-contamination, use Kraft Giant Marshmallows (check labels for nut-free facilities) or make your own marshmallow fluff with agar-agar instead of gelatin.

For extra safety, prepare the icing in a nut-free kitchen environment. The heavy whipping cream can be swapped for nut-free whipped topping (like Reddi-wip) if needed. Always verify labels for hidden nut traces. 🧸

Allergen-Friendly Assembly

When assembling the cake, use a clean spatula and piping bag to avoid cross-contamination. For those with egg allergies, the cake batter can be made without eggs by replacing them with 2 tablespoons ground flaxseed mixed with 6 tablespoons water (let sit for 5 minutes to thicken).

The marshmallow icing remains egg-free, but always double-check all ingredients for hidden allergens. Store assembled cakes in allergen-free containers and label them clearly. A little extra care ensures everyone can enjoy this classic treat safely. 💡

Portion Control Tips

This rich dessert is best enjoyed in moderation. A single slice contains about 450-500 calories, with 25-30g sugar and 12-15g fat. For portion control, use a 3-inch cake cutter to create uniform slices.

Serve with a side of fresh berries or a dollop of Greek yogurt to add protein and fiber. The marshmallow icing is particularly high in sugar, so savor it mindfully—it’s what makes this cake so special! 🍓

Frequently asked questions