Rocky Road Cheesecake

Rocky Road Cheesecake


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You must try this amazing rocky road layered cake. It has everything you could want with chocolate cake, marshmallow and peanut butter filling, and a nutty topping.

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Time needed

1 hour preparation + 35 min cooking

Serving Size / Yield

16 servings


  • ¾ cup boiling water
  • ½ cup cocoa powder
  • ½ cup whole milk
  • 2 cups flour
  • 2 cups brown sugar
  • 4 eggs
  • ½ cup milk
  • 1 teaspoon vanilla
  • 1 ¼ teaspoon baking soda
  • 1 cup softened butter
  • Marshmallow fluff
  • Peanut butter Icing
  • Vanilla Frosting
  • 1 bag mini marshmallows
  • 1 bag assorted nuts
  • Chocolate syrup

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First to make the cake layers preheat the oven to 350 degrees and butter the cake pans and line the pans’ bottoms with rounds of wax paper. Butter the paper and dust the pans with flour, being sure to knock out any excess flour. Next, whisk together the water and cocoa powder and then whisk in milk and vanilla. In a separate bowl sift together the flour, baking soda, and salt. In an electric mixer, beat together brown sugar and butter in a large bowl at high speed until it is fluffy. Gradually add eggs 1 at a time beating well in between adding each egg. Add the mixtures together at a low speed. Divide the batter among the pans for each layer of the cake and smooth across the top. Bake for 30-35 minutes and cool. Assemble the layers of the cake by alternating spreading the peanut butter icing layer and marshmallow filling layer on top of a chocolate cake layer. Then frost the sides and the top of the layered cake. Finally, put the finishing touches on by drizzling chocolate syrup and adding mini marshmallows and assorted nuts along the top outer edge.

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