Lacey Chabert's Chocolate Covered Marshmallow Cake recipe

Lacey Chabert's Chocolate Covered Marshmallow Cake

Lacey Chabert's Chocolate Covered Marshmallow Cake brings together a brownie-like cake with mini marshmallows and a sweet chocolate icing to the delight of kids and adults alike.

Course Dessert
Cuisine American
Keyword cake, chocolate, marshmallow
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 24
Author Lacey Chabert



  • 1 cup butter softened
  • 4 TBS unsweetened cocoa powder
  • 2 cups granulated sugar
  • 3 tsp vanilla extract
  • eggs
  • 1 1/2 cups self-rising flour
  • 16 oz mini marshmallows
  • 1 cup chopped pecans optional


  • 4 TBS unsweetened cocoa powder
  • 5 TBS butter
  • 4 cups confectioner's sugar
  • 1/2 cup evaporated milk
  • 3 tsp vanilla extract


  1. Preheat oven to 350°F.

  2. Grease and flour a 9x13" pan.


  1. In a mixer cream together the butter and sugar.

  2. Add eggs to butter mixture one at a time, mixing well with each addition.

  3. Add vanilla and mix.

  4. In a separate bowl, mix together the flour and cocoa.

  5. Add the cocoa mixture to the butter mixture and mix well.

  6. Fold in pecans (if using).

  7. Pour batter into prepared pan and bake for 30-35 minutes until toothpick comes out clean. Don't Over Bake!

  8. Remove cake from oven and immediately pour bag of marshmallows of the cake so they can melt a bit.


  1. In a medium sauce pan, melt butter.

  2. Add sugar, vanilla, cocoa, and evaporated milk. Mix well.

  3. Pour the icing over the marshmallows and spread evenly, if desired. The marshmallows will continue to melt.