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5 from 2 votes

Rocky Road Cake


Chocolate Cake:

  • 1 box Devil’s food cake mix
  • 3 eggs
  • ½ C. oil
  • 1 C. milk or buttermilk
  • ½ C. plain yogurt or sour cream
  • 2 tsp. vanilla extract
  • 1 ½ C. mini chocolate chips

Chocolate Buttercream:

  • 2 ½ C. butter softened
  • ¾ C. unsweetened cocoa powder
  • 2 tsp. vanilla extract
  • ¼ C. milk or sour cream
  • 5-6 C. powdered sugar


  • ½ C. chocolate chips
  • ½ C. heavy whipping cream


  • 2 C. marshmallows
  • 2 C. walnuts or sliced almonds
  • ½ C. chopped chocolate or chocolate chips


  1. 1. Preheat oven to 350 degrees and grease 3 8-inch pans. (I like to line the bottoms of my pans with foil or parchment for easy removal.)
  2. 2. Sift cake mix into a small bowl and set aside.
  3. 3. In a large bowl, combine eggs, oil, milk, yogurt and vanilla extract until smooth.
  4. 4. Stir in cake mix and chocolate chips.
  5. 5. Divide batter evenly between your prepared pans and use a spatula to spread batter flat.
  6. 6. Bake for 17-22 minutes or until an inserted knife comes out clean. (If you are making only two layers, it will take 20-25 minutes in the oven.)
  7. 7. Let cool completely.
  8. 8. Chocolate Buttercream: Beat butter for 2 minutes. Add cocoa, vanilla extract and milk and beat again. Slowly add in powdered sugar until you reach your desired consistency.
  9. 9. Ganache: Place chocolate chips and heavy whipping cream in a microwave proof bowl and heat for 40 seconds. Stir and continue to heat in 10-second increments until smooth.
  10. 10. To assemble your cake, place your first layer of cake on your cake place and frost and layer of chocolate buttercream on top. Sprinkle marshmallows and walnuts onto of the frosting and gently press it into the buttercream layer. Place a another layer of cake on top and repeat with the buttercream, marshmallows and walnuts. Cover entire cake in buttercream. Pour warm ganache slowly over cake and let set. Then cover with extra marshmallows, walnuts and chopped chocolate.