Chocolate Spongy Cake

Sponge cake has a reputation for being airy and oh-so-good. Well, this isn't your typical sponge cake as it relies on marshmallows to take the lead. You've never known a sweet treat to taste like this before.

Chocolate Spongy Cake


For 1 people

  • 6 ounce(s) butter (3/4 cup, 1 1/2 sticks)
  • 1 1/2 cup(s) sugar
  • 3 tablespoon(s) unsweetened cocoa
  • 3 eggs
  • 1 1/2 cup(s) self-rising flour
  • 1 1/2 cup(s) chopped pecans
  • 1 teaspoon(s) vanilla extract
  • 6 ounce(s) miniature marshmallows
  • 1/4 cup(s) butter
  • 3 1/2 cup(s) confectioners’ sugar unsifted
  • 1/4 cup(s) unsweetened cocoa
  • 1 teaspoon(s) vanilla
  • 1 cup(s) milk


  1. Cream butter and sugar until light and fluffy; beat in cocoa. Add eggs, one at a time, beating well after each addition. Add flour, nuts and vanilla and mix well. Pour batter into greased and floured 9x13x2-inch baking pan.
  2. Bake chocolate marshmallow cake at 325 degrees for 40 minutes. Remove from oven and place miniature marshmallows on top of hot cake. Let marshmallows melt then frost with icing while still warm.
  3. Mix all ingredients together, adding milk until desired spreading consistency is reached and spread on warm chocolate marshmallow cake. Cool chocolate marshmallow cake thoroughly before serving.

Nutrition facts

  • Kcal: 6852.52 kcal
  • Fibers (g): 37.96g
  • Sodium (mg): 2893.94mg
  • Carbs: 958.17g
  • Fat: 327.45g
  • Saturated fat (g): 141.57g
  • Proteins: 79.97g