Chocolate Caramel Marshmallow Ooey Gooey Cake

The History

The Chocolate Caramel Marshmallow Ooey Gooey Cake is a modern American dessert that evolved from the beloved “Texas Sheet Cake” and other gooey, decadent confections popularized in mid-20th century home baking. While its exact origins are difficult to pinpoint, this cake gained widespread popularity through community cookbooks, church potlucks, and family gatherings across the southern United States. Its roots trace back to the love of rich, moist chocolate desserts combined with sticky-sweet fillings—a tradition inspired by classic recipes like German Chocolate Cake and S’mores.

In the 1970s and 80s, as pre-packaged ingredients became more accessible, bakers began experimenting with marshmallows, caramel, and fudge-like textures to create indulgent, crowd-pleasing desserts. The ooey-gooey texture—achieved by underbaking slightly or adding melty layers—became a hallmark of comfort desserts. Over time, variations emerged incorporating salted caramel, dark chocolate, and even peanut butter, but the core elements remained: deep chocolate flavor, chewy marshmallow swirls, and a luscious caramel center that oozes with every bite.

Today, the Chocolate Caramel Marshmallow Ooey Gooey Cake stands as a symbol of nostalgic indulgence, often served at birthdays, holidays, and bake sales. It’s not just a dessert—it’s an experience, evoking memories of childhood treats, campfires, and Sunday dinners. Social media has further elevated its status, with food bloggers and Instagrammers showcasing molten slices dripping with caramel and toasted marshmallows, making it one of the most shared and craved homemade cakes in recent years.

Ingredients Breakdown

The magic of the Chocolate Caramel Marshmallow Ooey Gooey Cake lies in its carefully balanced blend of textures and flavors. Each ingredient plays a vital role in creating the signature melt-in-your-mouth consistency and layered sweetness.

All-Purpose Flour: Provides structure to the cake base while keeping it tender. Sifted before use for a lighter texture.
Granulated Sugar: Sweetens the cake and contributes to its moist crumb. Also helps caramelize the top layer during baking.
Cocoa Powder (Unsweetened, Dutch-process preferred): Delivers intense chocolate flavor and rich color. Dutch-process cocoa creates a smoother, deeper taste compared to natural cocoa.
Baking Soda & Baking Powder: Work together to leaven the cake, ensuring it rises properly without collapsing when mixed with warm caramel.
Salt: Enhances all the flavors and balances the sweetness, preventing the cake from tasting flat or overly sugary.
Eggs: Bind the ingredients together, add richness, and contribute to the cake’s soft, custard-like interior.
Butter (Unsalted): Adds moisture and a velvety mouthfeel. Melted and cooled slightly before mixing into the batter.
Vegetable Oil: Keeps the cake extra moist and extends shelf life. Unlike butter alone, oil doesn’t solidify when cool, preserving the gooey texture.
Vanilla Extract: A touch of pure vanilla enhances the overall aroma and complements both chocolate and caramel notes.
Hot Water or Hot Coffee: Used to bloom the cocoa powder, intensifying the chocolate flavor. Coffee deepens the richness without making the cake taste like coffee.
Miniature Marshmallows: The star of the gooey layer. When baked, they melt into a creamy, chewy cloud that swirls through the cake.
Premium Caramel Sauce (Homemade or Store-Bought): Drizzled throughout the batter and on top for that signature sticky, buttery sweetness. Look for thick, slow-pouring caramel for best results.
Dark Chocolate Chips or Chunks: Scattered throughout for pockets of melted chocolate bliss.
Sea Salt Flakes (Optional Garnish): A pinch on top after baking elevates the sweet-salty contrast, enhancing every bite.
Heavy Cream (for optional ganache topping): Used to make a silky chocolate ganache drizzle if desired.
Chopped Nuts (Pecans or Walnuts, Optional): Add crunch and nutty depth, especially delicious when toasted beforehand.

Step-by-Step Recipe

Creating the perfect Chocolate Caramel Marshmallow Ooey Gooey Cake requires attention to detail, timing, and temperature. Follow these steps precisely for maximum gooeyness and flavor harmony.

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch rectangular baking pan thoroughly with butter or non-stick spray, then line it with parchment paper, leaving overhang on two sides for easy removal later.
Mix Dry Ingredients: In a large mixing bowl, sift together 1¾ cups all-purpose flour, 2 cups granulated sugar, ¾ cup unsweetened cocoa powder, 1½ teaspoons baking soda, 1 teaspoon baking powder, and ½ teaspoon salt. Whisk until fully combined and no lumps remain.
Combine Wet Ingredients: In a separate bowl, whisk 3 large eggs, ½ cup melted unsalted butter (cooled slightly), ½ cup vegetable oil, 2 teaspoons pure vanilla extract, and 1 cup hot water (or hot brewed coffee) until smooth and emulsified.
Create Batter: Gradually pour the wet ingredients into the dry mixture, stirring gently with a spatula or hand mixer on low speed until just combined. Do not overmix—this keeps the cake tender. Set aside.
Prepare Pan Base: Pour half of the chocolate batter into the prepared pan, spreading it evenly with an offset spatula to form the first layer.
Add Caramel Layer: Drizzle ¾ cup of thick caramel sauce in zigzag patterns over the batter. Use a knife or toothpick to lightly swirl it into the surface—do not submerge.
Marshmallow Sprinkle: Scatter 2 cups of miniature marshmallows evenly over the caramel-swirled batter. They will melt and sink slightly during baking, forming the iconic gooey middle.
Chocolate Chips Addition: Sprinkle 1 cup of dark chocolate chips (or chunks) over the marshmallows for extra melty pockets.
Top Layer: Carefully spoon the remaining chocolate batter over the marshmallow layer. Gently spread it out, trying not to disturb the layers too much. It’s okay if some marshmallows peek through.
Final Caramel Swirl: Drizzle another ½ cup of caramel sauce over the top batter. Use a butter knife or skewer to create decorative swirls, which will sink and distribute during baking.
Bake: Place the pan in the center of the preheated oven. Bake for 30–36 minutes. The cake is done when the edges are set and slightly pulled away from the pan, but the center still jiggles slightly when nudged. Do not overbake—this is crucial for achieving the ooey-gooey texture.
Cool Slightly: Remove from oven and let rest for 15–20 minutes. This allows the layers to stabilize while remaining warm and melty.
Garnish: Sprinkle flaky sea salt over the top, and optionally add chopped toasted pecans or a final drizzle of warm caramel.
Serve Warm: For the ultimate experience, serve slightly warm with a scoop of vanilla ice cream. Use the parchment overhang to lift the cake out for clean slicing.

Tips

Use Room Temperature Eggs: Though the butter is melted, room temp eggs blend more smoothly into the batter, reducing the risk of curdling.
Don’t Overmix the Batter: Overmixing develops gluten, leading to a tough cake. Mix only until ingredients are incorporated.
Hot Liquid Matters: Always use hot water or coffee to bloom the cocoa powder. This unlocks deeper chocolate flavor and gives the cake a glossy sheen.
Check Oven Temperature: Use an oven thermometer to ensure accuracy. Even slight deviations can dry out the cake or prevent proper gooeyness.
Avoid Overbaking: Set a timer for 28 minutes and start checking early. A toothpick should come out with moist crumbs—not clean—to preserve the soft center.
Let It Rest Before Cutting: Allow the cake to cool for at least 15 minutes so the marshmallow layer sets slightly but remains molten inside.
Store Leftovers Properly: Cover tightly and store at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat individual slices in the microwave for 15 seconds to restore gooeyness.
Use Quality Caramel: Opt for gourmet caramel sauces like Ghirardelli, Kraft Jet-Puffed, or homemade versions. Thin or watery caramels will bleed too much.
Toasting Nuts: If using pecans or walnuts, toast them at 350°F for 8–10 minutes before chopping to enhance their flavor.
Double the Caramel (Optional): For extreme indulgence, reserve extra warm caramel to drizzle over each serving plate.

Variations and Customizations

This cake is incredibly versatile. Here are some creative twists to personalize your dessert:

Salted Caramel Version: Use homemade or store-bought salted caramel sauce and finish with a sprinkle of Maldon sea salt for a sophisticated sweet-and-salty profile.
Peanut Butter Swirl: Add ½ cup melted peanut butter and swirl it into the top batter along with the caramel for a Reese’s-inspired treat.
S’mores Edition: Add graham cracker crumbs (¼ cup) to the dry ingredients and sprinkle crushed graham crackers between layers for a campfire classic vibe.
White Chocolate & Raspberry: Swap dark chocolate chips for white chocolate and add fresh raspberries between layers for a fruity twist.
Gluten-Free Option: Replace all-purpose flour with a 1:1 gluten-free baking blend (like Bob’s Red Mill). Ensure cocoa powder and marshmallows are certified GF.
Vegan Adaptation: Use flax eggs (3 tbsp ground flaxseed + 9 tbsp water), vegan butter, plant-based milk instead of water, dairy-free chocolate chips, and vegan marshmallows (Dandies brand works well).
Boozy Upgrade: Add 1–2 tablespoons of bourbon, Kahlúa, or Baileys to the wet ingredients for an adult-only version.
Layered Parfait Style: Bake the cake, then crumble it and layer with whipped cream, caramel, and marshmallow fluff in mason jars for individual desserts.
Mini Mason Jar Desserts: Scale down the recipe and bake in heat-safe mason jars for portable ooey-gooey treats.
Cookie Crust Base: Press a chocolate cookie crust (Oreo crumbs + butter) into the pan before adding the batter for added crunch.

Health Considerations and Nutritional Value

While undeniably delicious, the Chocolate Caramel Marshmallow Ooey Gooey Cake is a high-calorie, sugar-dense dessert best enjoyed in moderation.

Nutritional Breakdown (per serving, based on 12 servings):

Calories: ~450–520 kcal
Total Fat: 22–28g (Saturated Fat: 10–14g)
Cholesterol: 65–80mg
Sodium: 280–350mg
Total Carbohydrates: 60–70g (Dietary Fiber: 2–3g, Sugars: 45–55g)
Protein: 5–7g

Health Notes:

This cake contains significant amounts of added sugars and saturated fats from butter, caramel, and chocolate. Individuals managing diabetes, heart conditions, or weight should consume sparingly.
Eggs and dairy make it unsuitable for vegans and those with allergies unless modified.
Gluten content makes it inappropriate for celiacs unless substituted with gluten-free alternatives.
Marshmallows typically contain gelatin (animal-derived), so check labels for vegetarian/vegan options if needed.
To reduce sugar, consider using a monk fruit-sweetened caramel or cutting sugar by ¼ cup—but note this may affect texture and rise.
For a lighter version, substitute half the oil with unsweetened applesauce and use low-fat cocoa, though this reduces richness and gooeyness.

Ingredients

1¾ cups (220g) all-purpose flour
2 cups (400g) granulated sugar
¾ cup (75g) unsweetened cocoa powder (Dutch-process recommended)
1½ tsp baking soda
1 tsp baking powder
½ tsp salt
3 large eggs (room temperature)
½ cup (113g) unsalted butter, melted and cooled
½ cup (120ml) vegetable oil
2 tsp pure vanilla extract
1 cup (240ml) hot water or hot coffee
2 cups (7oz / 200g) miniature marshmallows
1¼ cups (300ml) thick caramel sauce, divided
1 cup (175g) dark chocolate chips or chunks
Flaky sea salt, for garnish
Optional: ½ cup chopped toasted pecans or walnuts

Directions

Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.
In another bowl, whisk eggs, melted butter, oil, vanilla, and hot water until smooth.
Pour wet ingredients into dry ingredients. Stir until just combined. Do not overmix.
Spread half the batter into the prepared pan, smoothing evenly.
Drizzle ¾ cup caramel sauce over the batter. Lightly swirl with a knife.
Sprinkle marshmallows and chocolate chips evenly over the caramel layer.
Spoon remaining batter over the top, spreading gently. Do not stir.
Drizzle remaining ½ cup caramel over the top and swirl decoratively.
Bake for 30–36 minutes, until edges are set and center slightly jiggles.
Remove from oven and cool for 15–20 minutes.
Garnish with sea salt, nuts, or extra caramel. Serve warm.

FAQ

Can I make this cake ahead of time?
Yes! Bake and cool completely, then cover and store at room temperature for up to 2 days. Reheat slices briefly in the microwave for optimal gooeyness.

Why is my cake too dry or not gooey enough?
Overbaking is the most common cause. Remove the cake when the center still has a slight wobble. Also, ensure you’re using fresh marshmallows and quality caramel.

Can I freeze this cake?
Yes. Wrap individual slices tightly in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw at room temperature or reheat in the microwave.

What can I use instead of marshmallows?
There’s no perfect substitute—the marshmallows create the unique texture. However, you could try marshmallow fluff (spread in layers), though it won’t melt the same way.

Can I use milk instead of water?
Yes, but it may slightly alter the texture. Whole milk adds richness, while water keeps the chocolate flavor sharp and clean.

How do I prevent the cake from sticking?
Always grease the pan and use parchment paper with overhang. Let it cool slightly before lifting it out.

Is this cake safe for kids?
Yes, but monitor portion sizes due to high sugar content. It’s a great choice for birthday parties and school events (check for allergies).

Can I double the recipe for a larger crowd?
Yes, but use a half-sheet pan (13×18 inches) and increase baking time to 38–45 minutes. Watch closely to avoid overbaking.

Summary

The Chocolate Caramel Marshmallow Ooey Gooey Cake is a decadent, nostalgic dessert that combines rich chocolate, molten caramel, and melted marshmallows into one unforgettable treat.

Baked to perfection with a soft, fudgy center and warm, gooey layers, it’s best served slightly warm with ice cream—guaranteed to be the star of any gathering.