Chocolate Marshmallow Tea Cakes

ByBui Thao

These chocolate marshmallow tea cakes are soft, rich, and topped with gooey marshmallow and a smooth chocolate layer.

They feel fancy but are actually simple to make at home.

If you love that mix of fluffy cake, sweet marshmallow, and chocolate shell, this one hits every time.

Why I Love This Recipe

The first time I made these, I was trying to recreate that bakery-style treat at home. I didn’t expect them to turn out this good. The mix of textures is what really makes it special—soft cake, airy marshmallow, and that snap of chocolate on top.

What makes it a favorite:

  • The texture combo is just perfect
  • It looks impressive but is easy to make
  • You get bakery-style results at home
  • The chocolate coating seals in moisture
  • Great for making ahead
Chocolate Marshmallow Tea Cakes

What You’ll Need

  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup milk
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract

Marshmallow Topping:

  • 2 cups mini marshmallows

Chocolate Coating:

  • 1 1/2 cups chocolate chips
  • 1 tablespoon coconut oil
Chocolate Marshmallow Tea Cakes

Servings and Time

  • Servings: 9 tea cakes
  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes

Tools You’ll Need

  • Mixing bowls
  • Whisk
  • Spatula
  • Muffin tin or small cake molds
  • Cooling rack
  • Microwave-safe bowl

Pro Tips

  • Don’t overbake or the cakes will dry out
  • Add marshmallows right after baking so they melt perfectly
  • Let chocolate cool slightly before pouring so it coats evenly
  • Use a spoon to spread chocolate gently over marshmallow

Substitutions and Variations

  • Use dark chocolate chips for a richer taste
  • Swap milk with almond milk
  • Add a pinch of espresso powder for deeper chocolate flavor
  • Use large marshmallows cut into pieces

Instructions

Step 1: Mix Dry Ingredients

In a bowl, whisk together 1 cup all-purpose flour, 1/2 cup cocoa powder, 3/4 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.

Chocolate Marshmallow Tea Cakes

Step 2: Mix Wet Ingredients

In another bowl, combine 2 eggs, 1/2 cup milk, 1/3 cup vegetable oil, and 1 teaspoon vanilla extract.

Chocolate Marshmallow Tea Cakes

Step 3: Combine Batter

Pour wet ingredients into dry ingredients and mix until smooth.

Ultra close-up of fully mixed light brown cocoa batter in a clear glass bowl, thick and smooth consistency with no dry streaks, surface glossy and evenly blended, a straight 90-degree top-down shot with no tilt, captured directly overhead, white marble surface with subtle gold hints

Step 4: Bake Cakes

Divide batter into molds and bake at 350°F for 12–15 minutes.

Chocolate Marshmallow Tea Cakes

Step 5: Add Marshmallows

Remove cakes and immediately top each with mini marshmallows (about 1/4 cup per cake). Let them soften.

Ultra close-up of fully mixed light brown cocoa batter in a clear glass bowl, thick and smooth consistency with no dry streaks, surface glossy and evenly blended, a straight 90-degree top-down shot with no tilt, captured directly overhead, white marble surface with subtle gold hints

Step 6: Melt Chocolate

Melt 1 1/2 cups chocolate chips with 1 tablespoon coconut oil until smooth.

Ultra close-up of fully mixed light brown cocoa batter in a clear glass bowl, thick and smooth consistency with no dry streaks, surface glossy and evenly blended, a straight 90-degree top-down shot with no tilt, captured directly overhead, white marble surface with subtle gold hints

Step 7: Coat the Cakes

Spoon melted chocolate over marshmallow tops, covering completely.

Ultra close-up of fully mixed light brown cocoa batter in a clear glass bowl, thick and smooth consistency with no dry streaks, surface glossy and evenly blended, a straight 90-degree top-down shot with no tilt, captured directly overhead, white marble surface with subtle gold hints

Why This Recipe Works (Quick Science)

The baking powder and baking soda help the cakes rise and stay soft. Oil keeps the texture moist. Marshmallows melt from the heat and create that fluffy layer, while coconut oil helps the chocolate harden into a smooth shell.

Common Mistakes

  • Overbaking makes cakes dry
  • Adding chocolate too hot melts marshmallow too much
  • Not greasing molds can cause sticking
  • Skipping cooling time makes chocolate messy

What to Serve With

  • Hot coffee
  • Milk
  • Fresh berries
  • Vanilla ice cream

Macros Information (Per Cake)

  • Calories: ~280
  • Carbs: 36g
  • Fat: 14g
  • Protein: 4g

FAQ

Can I make these ahead?
Yes, they store well for 2–3 days.

Can I freeze them?
Yes, freeze without chocolate topping for best results.

Can I use homemade marshmallow?
Yes, just make sure it’s soft and spreadable.

Do I need molds?
You can use a muffin tin instead.

Final Thoughts

These chocolate marshmallow tea cakes are one of those treats that look impressive but are easy to pull off. Once you try them, they’ll quickly become a go-to. Give them a try and let me know how yours turn out—I’d love to hear!

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Hi, I’m Thao Bui. I share simple plant-based recipes that are easy to cook and full of fresh flavor. Most of my meals come from everyday home cooking and ingredients I enjoy using in my own kitchen. You can read my story here.