Rocky Road Cake

Pin It

This cake was inspired by a bag of leftover mini marshmallows in our pantry and the very talented John over at Preppy Kitchen. I didn’t have the ingredients or the baking trays to replicate his exact recipe so this is a riff on his original with what I had on hand.


Thanks John for the wonderful and creative idea! You make me feel like a kid again! Plus, you made the guests at my friend’s housewarming party very happy!

Rocky Road Cake

Chocolate Cake Base

  • 1/4 cup yogurt
  • 1/2 cup milk + 1 tsp lemon juice or equivalent of buttermilk
  • 2 eggs
  • 1/3 cup + 2 Tbsp vegetable oil
  • 3/4 cup coffee
  • 1 tsp vanilla
  • 1 1/2 cup flour
  • 1 1/3 cup sugar
  • 1/4 cup cocoa powder
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • pinch of salt

Line and grease the bottom of a 9×13-inch cake pan. Preheat the oven to 350°F.

Mix wet ingredients together and sift in all the dry ingredients. Give everything a good stir and pour the batter into prepared tin. Bake for 25-30 minute until the top of the cake is springy. Cool completely and using a 6-inch circular ring, cut out three layers and set aside. The third layer will not be one solid piece but a puzzle of a few leftover pieces. You will still have a bit of the cake leftover – consider this a happy treat for the baker. :)


  • 2 sticks butter
  • 3-4 cups icing sugar
  • 1/4 cup cocoa powder
  • 1/4 cup semi-sweet chocolate chips, melted at room temperature
  • 1 tsp vanilla
  • Pinch of salt
  • 2 Tbsp milk

Beat the butter until flight and fluffy. Add the icing sugar and the cocoa powder and beat until lightened and very fluffy. Add the melted chocolate 1 Tbsp at a time along with the vanilla, salt and milk. Beat until uniform scrapping the bottom a few times as you go. Set aside.

Rocky Road Filling and Ganache

  • 1 1/3 cup semi-sweet chocolate chips
  • 1 cup whipping cream
  • 1/2 cup toasted walnuts
  • 1 1/2 cup mini marshmallows

Scald the cream in a small pot. Remove from heat and add the chocolate to melt completely. Reserve about 1/3 of the ganache mixture in a separate bowl for later use. Once the ganache has cooled completely, add the nuts and the marshmallows to the existing bowl and mix to coat.


Place the first layer of cake onto your cake plate. Pipe a ring of buttercream around the edge of the cake layer and fill the center with about a third of the rocky road filling. Top and repeat with the second cake layer. Place the final and third cake layer over the second and frost the top and sides of the cake with the remaining buttercream. Mound the center of the cake with the rest (or a reasonable amount) of the rocky road filling. Drizzle the ganache mixture over the edge of the cake allowing it to run down the sides.

Chill for at least 2 hours before cutting to help set the cake.



Leave a Reply

Your email address will not be published. Required fields are marked *