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–+ servings

Midnight Mallowmalt Cake (1960s Recipe)

This vintage chocolate layer cake from the 1960s is rich and indulgent, combining deep chocolate flavors with the sweetness of marshmallows and a slight tang from sour cream and malted milk powder.
Topped with a light, airy boiled frosting and garnished with mini marshmallows, it's a nostalgic dessert perfect for lovers of classic old-fashioned cakes.
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Prep Time 30 minutes
Cook Time 35 minutes
Course Dessert
Servings 2 9-inch layers

Ingredients
  

Cake:

  • 18 large marshmallows or 2 ⅓ cups mini marshmallows (¼ lb)
  • 4 oz bittersweet chocolate
  • ¾ cup boiling water
  • 3 large eggs
  • 1 ¼ cups granulated sugar
  • 2 teaspoons vanilla extract
  • 1 ½ cups sour cream
  • 2 ¼ cups all-purpose flour
  • ¼ cup malted milk powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt

Frosting:

  • 2 large egg whites
  • ¾ cup granulated sugar
  • ⅓ cup light corn syrup
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • Mini marshmallows for garnish

Instructions
 

Cake:

  • Prepare the Oven & Pans: Preheat the oven to 350°F. Grease two 9-inch cake pans thoroughly.
  • Melt the Chocolate & Marshmallows: In a double boiler, gently heat the marshmallows and chocolate until smooth, stirring frequently.
  • Combine with Boiling Water: Pour in the boiling water, stirring well until fully incorporated. Remove from heat and allow to cool.
  • Mix Wet Ingredients: In a large mixing bowl, beat together the eggs, sugar, and vanilla extract until the mixture is light and fluffy. Stir in the sour cream and cooled chocolate mixture.
  • Prepare Dry Ingredients: In a separate bowl, whisk together the flour, malted milk powder, baking soda, and salt.
  • Combine Wet & Dry Mixtures: Gradually fold the dry ingredients into the wet ingredients, mixing just until no dry streaks remain.
  • Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool the Cakes: Let the cakes rest in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Frosting:

  • Heat Ingredients: In a heatproof bowl set over a double boiler, whisk together the egg whites, sugar, corn syrup, and vinegar.
  • Whip Until Thick: Using an electric mixer, beat the mixture over the simmering water until it forms soft peaks and thickens. This should take 5-6 minutes.
  • Finish the Frosting: Remove from heat and continue beating until the frosting cools and becomes thick enough to spread. Stir in the vanilla extract.

Assembly:

  • Frost the First Layer: Spread a generous layer of frosting over the top of one cake.
  • Stack the Cakes: Place the second cake on top, pressing gently.
  • Frost the Entire Cake: Coat the entire cake with the remaining frosting.
  • Decorate: Sprinkle mini marshmallows over the frosted cake for a vintage touch.

Notes

  • For a quicker frosting alternative, a vanilla buttercream can be used.
  • This cake pairs well with a cup of coffee or a glass of cold milk, enhancing its classic chocolate-malt flavors.
Keyword 1960s dessert, boiled frosting cake, chocolate malt cake, classic marshmallow cake, Nostalgic dessert recipes, old chocolate cake recipe, old recipes, old-fashioned chocolate cake, retro layer cake recipe, vintage cake ideas, vintage chocolate cake
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