Rocky Road Cake – Rich, dark chocolate cake layers, filled with chocolate ganache, marshmallows, peanuts and toffee bits, covered with a silky chocolate buttercream.
Inspiration
I’m thrilled to relaunch my Rocky Road Cake today! I actually made this cake on a whim a couple years ago. Ryan and I were down in Provo for a BYU basketball game, and per usual, we stopped by Rockwell Ice Cream on our way home and I got my go-to combination of Rockwell Road and S’mores ice cream. I haven’t always been a rocky road fan, but Rockwell uses homemade marshmallow cream, toffee and peanuts in their version – and it’s heaven!

I loved this combination so much that I started working on a cake flavor inspired by Rockwell Road the very next day!

Rocky Road Cake
My cake layers in this creation are my favorite dark chocolate cake. It’s so easy to make and fool-proof! Just make sure you’re always using fresh baking powder and baking soda, and you don’t over mix your batter.

The filling in this cake is like a rocky road fudge, with chocolate ganache, peanuts, marshmallows and toffee bits. This cake is not for the faint of heart, as it’s very rich. But, I think because it’s paired with a light, whipped chocolate frosting, it doesn’t feel too overwhelming. I also love the salty, sweet crunch the peanuts and toffee add.

Video Tutorial
Enjoy!
Hi. I had a question about buttercream. Mine always turns grainy or greasy. Heavy cream doesn’t help. Doesn’t chilled butter cause graininess? How do you get it so smooth? Can you please do an in-depth buttercream video tutorial with all steps included? Thanks
No chilled butter doesn’t cause graininess in my experience. I use unsalted costco butter and I only take it out of the fridge for 30 mins before I use it. I cut it into cubes and then beat the butter for 2 minutes on medium high with the paddle attachment. I’ve noticed the whisk attachment doesn’t create the same texture in the buttercream. High quality heavy cream will help to lighten the texture of the frosting when you beat it all together with the powdered sugar for about 5 minutes.
Hi again! I wanted to know what brand of powdered sugar and heavy whipping cream you use. Please let me know.
Hi! Love your cakes! You are so inventive with your flavors! Just a quick question, do you use coarse or fine kosher salt. Thanks!
Thank you! I like coarse 🙂
Love this! Currently making it for my nephew’s birthday and all of the components are amazing separate, can only imagine how good it’s going to taste all together! What piping tip do you use for the top?
I love the Wilton 1M tip
Hi!
Another gorgeous creation!!
I just wanted to know if the filling and frosting can be made in advance?
This was so rich and decadent! I don’t normally like Rocky Road ice cream but I loved this cake. It was a huge success at work and there were no leftovers! I’ll definitely be making this again.
Hello! This is my most favorite cake recipe! Is there any way you’d be willing to change the measurement for granulated sugar to 1 3/4 cups? I use this recipe at least once a month and I mess up on the sugar part all the time! My math skills aren’t great on the fly 🙂
Thanks for all the great recipes & tips!