This triple chocolate layer cake is a three layer cake featuring white chocolate, milk chocolate and dark chocolate sponges stacked with luscious vanilla marshmallow fluff buttercream. It's rich, soft and a treat for chocolate lovers looking for something a little different.
Serve this cake with mugs of white hot chocolate or malted hot chocolate.
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Why I Love This Three Layer Cake
- Three distinctly different layers of chocolate cake: white chocolate & vanilla, malted milk chocolate & dark chocolate.
- Hidden secret: At first glance, it's simply a rich chocolate layer cake. But once sliced, the distinct layers reveal themselves, taking it to a whole new level.
- Flavour: This triple chocolate layer cake outshines most ordinary chocolate cakes by miles.
- Texture: The sponge layers are wonderfully light, fluffy, and perfectly moist - proof that this cake delivers on both style and substance.
- Unique buttercream: The marshmallow fluff buttercream stops this three layer cake from being too chocolately.
Jump to:
- Why I Love This Three Layer Cake
- What Is Marshmallow Fluff Buttercream?
- Ingredients Notes
- Equipment Notes
- How To Stop Melted Chocolate From Seizing In Cake Batter
- How to Make Three Layer Chocolate Cake (Step-By-Step Instructions)
- Storage Instructions
- Freezing Instructions
- Expert tips
- Frequently Asked Questions
- More Three Layer Cakes
- 📖 Recipe
- 💬 Comments
If you want to go all out on white chocolate take a look at my white chocolate and raspberry cake, chocolate Baileys cake and my Biscoff, pear & white chocolate cake. But if a three layer cake seems a step too far then try my far simpler Dairy Milk cake - it's guaranteed to put a smile on faces as it's eaten.
What Is Marshmallow Fluff Buttercream?
Marshmallow fluff buttercream is cream cheese frosting with the addition of Marshmallow Fluff & vanilla bean paste mixed in. Marshmallow Fluff is a spreadable marshmallow creme, hugely popular in the US. It is now commonly available in UK supermarkets too - try looking for it alongside Nutella.
This buttercream is everything you could wish for in an icing: sweet, light, fluffy, easy to spread and, without a doubt, a step up from standard vanilla buttercream. It also features in my Pumpkin Pie Whoopie Pies.
Ingredients Notes
Butter/ Baking margarine: It's fine to use either butter or baking margarine for making the sponge cakes. But when it comes to the cream cheese frosting only butter will do. Margarine is a poor substitute here as it lacks depth of flavour and is softer than butter.
Chocolate: Use good quality chocolate when making the sponge cakes. Really cheap chocolate does not always melt well. I have found Callebaut to give consistent results.
Ovaltine: This is a malted milk powder designed to be mixed into hot milk to create a comforting warm milky drink. It's fine to use Horlicks in place of Ovaltine. But whichever brand of malted milk powder you select do ensure that you use the regular 'full-fat' version rather than the 'light' or 'skinny' ones. The latter do not always give fantastic results in baking.
Marshmallow Fluff: For the buttercream frosting, use the original rather than the strawberry version.
Equipment Notes
Please note: the recipe listed is for a three layer chocolate cake made in 6-inch cake pans. This cake is ideal for serving 8-10 people.
These cake pans are smaller than typical ones, which tend to measure 8-inches. I have included some instructions below for scaling up to large pans.
tips when working with chocolate
How To Stop Melted Chocolate From Seizing In Cake Batter
Each layer of this three layer chocolate cake contains real melted chocolate, which gives it an incredibly rich flavour. However, melted chocolatecan sometimes seize when added to cake batter if it is not handled carefully.
A few readers have mentioned this issue, so here are my best tips to help you avoid it:
- Use room temperature ingredients: Cold ingredients are the most common caise of seiezed chocolate. If the batter is too cold, the chocolate can start to set as soon as it is added.
- Work fairly quickly: Chocolate that cools too much after melting becomes harder to mix smoothly. I usually melt it just before I begin to mix the cake batter so it has around 5 minutes to cool slightly while I work.
- Temper the mixture first (important step): Do not pour melted chocolate straight into the batter. Instead, briskly stir one tablespoon of batter into the chocolate first, then fold this mixture back into the main bowl of batter.This helps balance the temperatures and prevents the chocolate from seizing.
Keep these three steps in mind and your chocolate should incorporate smoothly each time.
How to Make Three Layer Chocolate Cake (Step-By-Step Instructions)
- Step 1: Grease and line 3 x 6-inch circular baking tins and preheat the oven.
Melt the 3 types of chocolate in separate bowls. Set aside.
- Step 2: In a bowl beat the butter and sugar until light and fluffy, using electric beaters.
Add the eggs, one at a time, beating well between each addition. Beat in 3 tablespoons of the milk and beat again.
- Step 3: Sift the flour and baking powder into the bowl and fold it in, using a large metal spoon, until just combined.
- Step 4: Divide the cake batter equally into 3 small mixing bowls.
Bowl 1: Fold in vanilla extract.
Bowl 2: Fold in sieved Ovaltine & ½ tablespoon milk.
Bowl 3: Fold in sieved cocoa powder and 1 ½ tablespoons milk.
- Step 5: Now add the melted chocolate to each bowl using the method described above (stir 1 tablespoon of cake batter into the chocolate first, then fold it back into the main bowl).
Bowl 1: White chocolate.
Bowl 2: Milk chocolate.
Bowl 3: Dark chocolate.
- Step 6: Transfer the batters to the prepared baking tins. Bake all three cakes for approximately 20 minutes until they spring back when lightly pressed or a skewer comes out clean.
Rest for 2 minutes then carefully remove the cakes from the tins and cool completely on a baking rack.
- Step 7: Make the marshmallow fluff buttercream: Beat the icing sugar, butter & vanilla paste together until smooth. Add the cream cheese and beat well. Finally, mix in the marshmallow fluff.
- Step 8: Lay the white chocolate cake onto a plate or board. Spread a heaped tablespoon of frosting over it and top with the malted milk chocolate layer.
Spread another heaped tablespoon of frosting over this layer and top with the dark chocolate sponge.
- Step 9: Once the final layer of cake is in place, spread a thin layer of icing all over the top and sides using a palette knife is good for this. This crumb-coating helps to seal in the crumbs. chill the cake for 20 minutes in possible.
Use the remaining icing to add a thicker layer that covers the cake entirely, then carefully move your cake onto a serving plate and touch up the icing if necessary.
- Step 10: Decorate with flaked chocolate and chocolate buttons if desired (I used Cadbury white, milk and dark chocolate buttons).
Storage Instructions
The marshmallow buttercream contains cream cheese so this three layer cake will need to be refrigerated if it is not consumed within a few hours. Just let it come back to room temperature before serving.
Freezing Instructions
The sponge cakes can be made, cooled, wrapped and frozen for up to 2 months. Defrost fulling before proceeding to decorate.
Alternatively, bake & assemble the cake as instructed (but without the chocolate garnishes) then transfer to the fridge for several hours to firm up the buttercream. Wrap the cake carefully and freeze for up to 2 months. Remove the wrap before defrosting. Add the chocolate garnishes when fully defrosted. Individual slices can also be wrapped and frozen.
Expert tips
- Be accurate when measuring ingredients out: Pay careful attention to measures for the best results when baking cakes. I advocate the use of digital scales (and grams) over the cup system.
- Use the correct sized baking tins: This recipe requires 6-inch tins not 8-inch tins.
- Always grease & line the baking tins: Even if they are meant to be non-stick, it's much easier to get the baked cakes out of the tins when they have been greased (base and sides) and lined with baking parchment (base only).
- Heed my earlier advice for adding melted chocolate: Use room temperature ingredients, avoid letting the chocolate cool too much and stir a little batter into the chocolate before combining it with the rest. These steps help ensure a smooth, even batter without the chocolate seizing.
Frequently Asked Questions
If you follow my instructions carefully then this is unlikely to happen. However, if despite your best efforts, the chocolate does solidify whilst being mixed into the cake batter my advice is to proceed with baking it regardless.
You may then decide whether or not to use this imperfect layer of cake. If you decide against using it then whip up a fresh layer to use in its place and drop the imperfect sponge cake into the freezer ready to pull out when emergency chocolate cake is required to cheer somebody up.
This three layer chocolate cake recipe uses 3 x 6 inch circular cake tins. If you wish to use standard 8-inch tins, my suggestion is to simply double the recipe. In an ideal world, you would scale up the recipe to bake it using 5 eggs, but that leads to some fiddly measurements. Making double is far easier - just ensure you do not fill your sandwich tins more than ⅔ full with the batter and use the leftover batter to make a few cupcakes. You perhaps will not need to double the buttercream though - I'd suggest making 1.5 times that stated in the recipe.
Over-mixing leads to a dense cake, so mix gently and only until ingredients are just combined. This is especially important here as adding melted chocolate increases the risk.
By all means. Although the marshmallow fluff cream cheese frosting is delicious against the chocolate flavours in this cake you could swap it for vanilla buttercream, white chocolate buttercream, milk chocolate buttercream, dark chocolate & hazelnut buttercream or Swiss meringue buttercream. Get creative!
Yes - go for it! To do this you'll need to apply the marshmallow buttercream in a smooth layer then just drizzle your chocolate ganache around the edge of the cake.
More Three Layer Cakes
I have plenty of decadent & delicious layer cake recipes. Here are a few popular three layer chocolate cakes from my library.
Have you made this triple chocolate layer cake? I hope you enjoyed it. Let me know how you got along by leaving a comment or rating below - it would mean so much to me if you do. You can also show me your creation on Instagram by tagging me @jane_littlesugarsnaps.
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📖 Recipe
Triple Chocolate Layer Cake
Equipment
- 3 x 6-inch sandwich cake tins Please note: this recipe uses 3 x 6-inch circular cake tins. If you are using standard 8 inch tins please see my notes below.
Ingredients
For the Cakes
- 180 g Butter or baking margarine (softened)
- 180 g Caster sugar
- 3 Eggs large, free-range
- 5 tablespoons Milk
- 180 g Plain flour (all purpose flour)
- 2 teaspoons Baking powder
- 50 g White chocolate finely chopped
- 50 g Milk chocolate finely chopped
- 50 g Dark chocolate finely chopped
- ½ teaspoon Vanilla extract
- 1 Tablespoon Ovaltine (chocolate malt powder)
- 1 ½ Tablespoon Cocoa powder
For the buttercream
- 125 g Butter softened
- 250 g Icing sugar
- 125 g Cream cheese full fat
- 1 teaspoon Vanilla bean paste
- 150 g Marshmallow Fluff original
Decoration - 1 Cadbury's flake (or 40g chopped/ grated milk chocolate)
- ½ Cadbury flake or 15g grated/ flaked milk chocolate
- 100 g Chocolate buttons Cadbury make white, milk and dark chocolate buttons now
Instructions
Bake the cakes
- Preheat the oven 170°/ 325°F/ GM3
- Grease and line 3 x 6-inch circular baking tins (note these are smaller than average tins - if you are using 8-inch tins see my notes on how to scale up the recipe).
- Melt the 3 types of chocolate in separate bowls (either in a microwave or using the bain-marie method. Set aside50 g White chocolate , 50 g Milk chocolate, 50 g Dark chocolate
- In a bowl beat the butter and sugar until light and fluffy, using electric beaters. Add the eggs, one at a time, beating well between each addition180 g Butter, 180 g Caster sugar, 3 Eggs, 5 tablespoons Milk
- Add 3 tablespoon of milk and beat again. Sift the flour and baking powder into the bowl and mix well180 g Plain flour, 2 teaspoons Baking powder
- Divide the cake batter equally into 3 small mixing bowls
- Bowl 1: Fold in vanilla extract.Bowl 2: Fold in sieved Ovaltine & ½ tablespoon milk.Bowl 3: Fold in sieved cocoa powder and 1 ½ tablespoons milk.½ teaspoon Vanilla extract, 1 Tablespoon Ovaltine, 1 ½ Tablespoon Cocoa powder, 5 tablespoons Milk
- Now add the melted chocolate to each bowl by stirring 1 tablespoon of cake batter into the chocolate first, then folding it back into the main bowl as follows:Bowl 1: Requires the white chocolate: stir 1 tablespoon of the vanilla batter into the white chocolate then fold it back into the bowl of vanilla batter.Bowl 2: Requires the milk chocolate: stir 1 tablespoon of the Ovaltine batter into the milk chocolate then fold it back into the bowl of Ovaltine batter.Bowl 3: Requires the dark chocolate: stir 1 tablespoon of the cocoa powder batter into the dark chocolate then fold it back into the bowl of cocoa batter.
- Transfer the batters to the prepared baking tins.
- Bake all three cakes for approximately 20-22 minutes until they spring back when lightly pressed or a skewer comes out clean.
- Let the cakes rest in the tins for 2 minutes, then remove them from the tins, peal off the baking parchment from the bottom of each sponge cake and let cool completely on a wire rack
Make the Marshmallow buttercream
- Put the icing sugar, butter & vanilla bean paste into a large bowl and beat until smooth125 g Butter, 250 g Icing sugar, 1 teaspoon Vanilla bean paste
- Beat in the cream cheese until smooth, then mix in the marshmallow fluff125 g Cream cheese, 150 g Marshmallow Fluff
Assemble the cake
- Lay the white chocolate sponge cake onto a board and spread a heaped tablespoon of the icing on top, then place the malted milk chocolate cake carefully on top of the layer of icing.
- Top with another spoonful of icing, spread it out and add the dark chocolate layer of cake.
- Once the final layer of cake has been added, carefully spread a thin layer of icing all over the top and sides of the cake - a palette knife is good for this. I find that coating the cake in a thin layer all over helps to seal in the crumbs. Once you have done this, use the remaining icing to create a thicker layer that covers the cake entirely.
- Carefully move your cake onto a serving plate and touch up the icing if necessary. Once you are satisfied, you can add a pattern if you want to. I used the back of a dessert spoon to lift the icing in places to give a rugged appearance
- Decorate with crushed/ flaked chocolate and chocolate buttons if desired½ Cadbury flake, 100 g Chocolate buttons
Notes
- Be accurate when measuring ingredients out: Pay careful attention to measures for the best results when baking cakes. I advocate the use of digital scales (and grams) over the cup system.
- Use the correct sized baking tins: This recipe requires 6-inch tins not 8-inch tins.
- Always grease & line the baking tins: Even if they are meant to be non-stick, it's much easier to get the baked cakes out of the tins when they have been greased (base and sides) and lined with baking parchment (base only).
- Heed my advice (below) for adding melted chocolate: Use room temperature ingredients, avoid letting the chocolate cool too much and stir a little batter into the chocolate before combining it with the rest. These steps help ensure a smooth, even batter without the chocolate seizing.
How To Stop Melted Chocolate From Seizing In Cake Batter
Each layer of this three layer chocolate cake contains real melted chocolate, which gives it an incredibly rich flavour. However, melted chocolatecan sometimes seize when added to cake batter if it is not handled carefully. A few readers have mentioned this issue, so here are my best tips to help you avoid it:- Use room temperature ingredients: Cold ingredients are the most common caise of seiezed chocolate. If the batter is too cold, the chocolate can start to set as soon as it is added.
- Work fairly quickly: Chocolate that cools too much after melting becomes harder to mix smoothly. I usually melt it just before I begin to mix the cake batter so it has around 5 minutes to cool slightly while I work.
- Temper the mixture first (important step): Do not pour melted chocolate straight into the batter. Instead, briskly stir one tablespoon of batter into the chocolate first, then fold this mixture back into the main bowl of batter.This helps balance the temperatures and prevents the chocolate from seizing.
Paula Roberts says
Hi Jane
I have just found your website and absolutely love the look of this cake! I really want to make it for a cake sale at my daughters school but I just wanted to ask your opinion on the icing. I would be making it the day before and icing it so do you think it would keep until the following afternoon? I normally keep them in airtight plastic containers when I do normal buttercream. Thank you for your help! Paula
Jane Saunders says
Hi Paula. I don't see why not. I usually end up making mine in advance then storing on the side - I have a large plastic salad bowl I can flip over to cover cakes like this to keep it clean. Failing that if you have a cake box that is tall enough go for that. Hope you enjoy it.
Paula Roberts says
Thank you!
Alice Jessuraj says
Hi Jane,
I tried this cake and it looks amazing. The white chocolate was perfectly done- soft and fluffy. but the dark choc and the milk ones turned out dry and crumbly. Can you help me understand how I could avoid this
Jane Saunders says
Hi Alice, of course I'll try to help. It's really strange that the white came out perfectly but the other 2 were dry and crumbly. Can I first of all check that you made the batter up and divided into 3 before adding the chocolate? Assuming you did that rather than mixing each layer seperately, there are several reasons a cake can turn out dry. Oven temperature can be a big factor - did you bake all 3 cakes together or did the white one go into the oven separately from the other 2. Ovens can be pests if the temperature fluctuates. Another factor can be undermixing of the cake batter - I wonder if somehow the milk and plain cakes were less well mixed than the white chocolate? Another possible reason could be that the milk and plain chocolate cakes spent longer in the oven than the white. My final thought would be the chocolate used - I used regular white, milk and plain chocolate rather than cooking chocolate which tends to have a few different ingredients to normal chocolate. Hopefully one of these reasons will resonate. I hope you'll give this recipe another go too - I'd love you to enjoy it at it's best. Did you find a substitute for the ovaltine?
Alice says
This cake looks amazing . I am planning to bake one soon. Can you tell me if there is a substitute for ovaltine
Jane Saunders says
Thanks Alice, so please you like it. Ovaltine is a malted chocolate drink - it comes in powder form. Do you have an equivalent product where you are or maybe malted milk powder? I haven't made the cake using malted milk powder but if you substitute it in I think it will work out fine - it may just be slightly lighter than the cake I photographed. I hope this helps - happy baking.
Lisa says
I totally fell in love with your beautiful cake and knew I had to make it for my son's 30th birthday! I even ordered 3 new 6" pans so I could make it just like yours. I had trouble with the bake - in fact, I ended up making the cakes twice because my first attempt resulted in 2 of the layers falling into an ugly mess. They baked up quite nicely the second time and left me with quite a showstopper! When the cake was sliced and those beautifully colored layers peaked out from the fluffy marshmallow buttercream, everyone was very impressed. I can't even remember the last time I received so many compliments. The cake baked up a little dense and heavy - not light and fluffy like I expected - so I might have done something wrong the second time too, but the flavor and appearance easily made up for any baking flaws on my part. After reading thru the comments, I think I may have let the chocolate sit too long after melting. I melted the chocolate first as stated in your directions, but I'm not a speedy baker so I took too long to get to the step where I actually used the melted chocolate. It seized up a bit when I mixed the tablespoon of batter into the chocolate, so I probably overworked the batter trying to combine them. The cake was such a hit however, that I'm definitely trying it again! Thank you so much for the recipe and your beautifully tempting pictures. Your photography and staging is as inspired and wonderful as your baking!
Jane Saunders says
Hi Lisa, thanks for getting in touch and I'm delighted to hear that you and your family enjoyed the cake. Working with chocolate can be a little tricky until you are used to it. My chocolate tends to sit about 7-10 minutes after I've melted it before I use it. It's important to mix that tablespoon of batter into the chocolate really quickly though (forget about being gentle) so that it doesn't seize. Once you add the mix back to the rest of the batter that is the time to be gentle. It could well be that due to the chocolate seizing the batter was a little over-worked. That would certainly affect the texture of the cake. However, it could be old baking powder (it loses it's potency over time) or a bad batch - I once opened a brand new pack and got to failed bake number 3 before I finally worked out that the problem was the baking powder. A bad batch wouldn't happen often though, so I'd guess that it was most likely a little overworking or old baking powder. Do you know what happened first time around to leave 2 layers messed up?
Thankyou Lisa, for taking the time to comment and for sending me your photos - you did a great job and I'm so thrilled you'll be making it again.
Lisa says
Thanks again for all your helpful tips and advice! You are most generous with your time and your knowledge.
I'm not sure what I did wrong the first time to cause 2 fallen layers. I am just going to write it off to trying too hard. I knew that there would be other cakes at this party and I wanted mine to be the star! When I put a lot of pressure on myself to make something "perfect" I usually end up making a mistake or two! 🙂 I am so grateful to you for sharing your stories of an occasional fail. Knowing that someone with your talent and experience doesn't always get it right the first time gives me the courage to shake off the disappointment from a mistake and keep going! You are truly an inspiration on every level!
PS... thanks for bringing up the possibility of old baking powder. Mine isn't past the expiration date, but it's been in my baking cabinet for quite a while. I am definitely testing it before baking anything else!
Jane Saunders says
No problem Lisa. Bad baking days are like bad hair days - they spring up on you just when you least expect it and when the bake is more important than usual 🙁 Oh and speaking of baking fails I have a recipe from a very famous baker that I cannot get right - I'm sure it's me, misinterpreting something, rather than the recipe at fault.
Kathy says
Cake came out perfectly - thank you for a great recipe! Everyone at my daughter's birthday was very impressed!
Jane Saunders says
I'm so pleased it went down well with everybody, Kathy, it's one of my favourites.
Melanie says
Just found your wonderful looking cake and am thinking of making it for my husband's birthday or for Easter, but with a regular chocolate buttercream frosting or even a ganache. Can I ask how tall your 6in cake pans are? I am an expat in the US and the only 6in pans I can find are a measly 3/4in tall and your cake's layers look taller than that! I need new 8in pans so while I was ordering thought I'd splash out on 6in too, but not if they are going to be too short. Otherwise we have visitors from home coming soon and I might be able to persuade them to include cake pans in their luggage!
Jane Saunders says
Gosh, Melanie, those are short pans. My mum had some like that years ago. My pans are about 1.25 - 1.5 tall ( not able to measure them at the moment). In my notes you'll find suggestions for measures for 8 inch tins but if there's only a few of you it will probably be too much cake to handle (??). Hope you get the pans you need in time to bake it. Thanks for getting in touch.
Lucy Parissi says
Jane this cake is totally EPIC!! Beautifully made and photographed I can't believe I haven't come across it before. LOVE.
Jane Saunders says
Thankyou - I feel the need to bake it again soon.
Brenda Imler says
Made this wonderful cake. Just Epic ! Question? did you use all bakers chocolate, or other. I used candy bars. Was great.
Jane Saunders says
Ah thanks so much Brenda - you've made my day.
I typically use Callebaut chocolate in baking these days, but at the time I first made this cake it would have been supermarket own brand - Waitrose to be exact, because their white chocolate melts well, their milk chocolate is decent and they do a lovely Continental dark chocolate that is not too 'dark' for kids tastes. If you find something that works well to cook with, then I say stick with it.
Claudine says
Made the cake for my husband!
Did not had the 6 in, just a 8.5, I had too made an half more recipe too have a much more bigger cake!
I had trouble with the chocolate too...It kind of got hard when mixing cake mix with the chocolate so I got all little pieces of chocolate in the mix!
I was almost depress but licking the bowl encoourage me it was sooo good!
The result was really nice even if each of the cake were not as thick as it should be! It was yummy and everyone enjoyed it! Sorry for my bad english!
Jane Saunders says
Hi Claudine, I'm so pleased you enjoyed the cake. I'm going to put a note with measurements onto the recipe to help guide people who need to make it in 8 inch tins - that should help.
Re the chocolate going hard, it sounds as if it started to set before you got to mix it in thoroughly. I had the same issue when I made chocolate mousse recently - it was lumpy but still delicious. Ideally, you want to mix the chocolate and the cake batter within 5-10 minutes of melting the chocolate. And similar to mixing a tablespoon of egg whites into melted chocolate when making mousse, it's important to quickly stir a tablespoon of the cake batter with the chocolate to help stabilise the chocolate temperature and stop it from seizing in the cake mix. I hope this helps for the next time you make it.
Amanda says
Hi Jane. The 1st of of the sponges is out. I didn't measure the pan as I assumed it was a normal size so the layers are really thin. Lucky it's a tester. But I noticed the white choc layer is holey? Has air holes all through it when I pulled out of oven. Did I over work the batter?
Jane Saunders says
Hi Amanda. yes, the recipe is for a smaller than average pan. If you want to bake 2 layers in 8 inch tins, I'd suggest making the entire recipe and dividing between the tins. You'll need to increase the flavourings for the white and malted milk chocolate by 1/3 to do this.
How strange that only 1 layer is affected. I've just googled 'holey sponge cakes' and the suggestion is either too much raising agent (in my experience this also causes the cake to sag) or over working the batter. Apparently long strands of gluten develop causing too much air to get trapped. Since only one layer is affected, this seems the most likely cause.
Amanda says
Hi Jane. I was looking at making this for my sons 3rd birthday to take to playgroup. If i leave out the dark Chocolate layer as it may be to much. Will it be to sweet with just the other 2 layers?
Jane Saunders says
Hi Amanda. I'm so glad you're tempted by it. Personally, I've never know a child find any cake too sweet. An adult may well prefer to have the serious dark layer in, but for kids I think it would be fine. You could always just frost the top and middle of the cake and leave the sides exposed to cut down on the sweet buttercream if you wanted to.
Amanda says
I may make a "tester" first. I never thought of the buttercream. With the cream cheese to cut through the icing sugar is it a sickly sweet buttercream?
Jane Saunders says
It is sweet, no doubt, but in a good way with the extra additions of cream cheese and marshmallow fluff. I think of it as posh buttercream - still very sweet but less sickly than normal buttercream.
Amanda says
Thanks Jane.
Amanda says
Hi Jane sorry to be a pain. I'm in NZ and the supermarket has marshmellow cream not fluff is that OK? I want to make my "tester" one this weekend. Really i just want some without 20 odd kids digging in but let's call it a tester.
Jane Saunders says
Hi Amanda - no worries. Um, I'm not familiar with marshmallow creme. I'm in the UK and can buy the American Marshmallow Fluff, which is like a soft, gooey, spreadable version of marshmallows. If Marshmallow Creme is similiar, my guess is that it will probably suffice. I hope that helps.