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A delicious cakey twist on a classic traybake – Rocky Road!

After the successes of my cornflake & malteser rocky road – and my baked chocolate rocky road cheesecake I wanted to post another alternative to the classic (also noting that I will be posting an actual rocky road recipe soon also!) but I couldn’t resist this one – especially after it was requested by a follower on my facebook page!

I based this recipe on my chocolate orange bundt cake recipe as the base chocolateyness of it proved to be such a hit with you guys, and its the perfect recipe for a bundt tin! It may have a lot of sugar in it, and it may have a lot of cocoa powder in it – but its TOTALLY worth it!

Of course, I also put in all of the delicious parts that make up rocky road – i.e. the marshmallows, biscuits, cherries, and chocolate! What’s more to love? Just to make it even better for chocolate lovers, melted milk chocolate is then poured on top of the cake to finish – INCREDIBLE!

When you buy Eggs in the UK, most tend to have the ‘British Lion’ printed on the egg to show that is been checked to see if its safe to eat, and it resembles the company British Lion Eggs – the company British Lion Eggs has all sorts of information on it which you can find here – Egg Nutrition.

You can read all about how british eggs are safe from salmonella, all the nutritional values of Eggs, and what the company represents! I always use safe eggs in my baking, partly so that I can nab a bit of raw cake mix and know it won’t make me ill! (We’ve all done it right?!) 

The cake sponge has mini marshmallows put into the mix – and when it bakes, some almost dissolve to keep the sponge super moist and delicious, and you can see biscuity and chocolatey chunks dotted throughout the cake – its an ideal cake for all chocolate lovers and rocky road lovers alike! My trusty taste testers absolutely LOVED this one!

Rocky Road Bundt Cake!

A delicious cakey twist on a classic traybake - Rocky Road!
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Category: Cake
Type: Bundt Cake
Keyword: Rocky Road
Prep Time: 20 minutes
Cook Time: 1 hour
Decorating Time: 20 minutes
Total Time: 1 hour 40 minutes
Servings: 10 people
Author: Jane's Patisserie


Cake Ingredients

  • 100 g cocoa powder
  • 200 ml boiling water
  • 5 medium eggs
  • 1 tbsp vanilla extract
  • 275 g unsalted butter softened
  • 340 g self raising flour
  • 2 tsp baking powder
  • 500 g caster sugar
  • 75 g mini marshmallows
  • 100 g chopped digestive biscuits (roughly 6-7 biscuits)
  • 125 g white chocolate chips
  • 75 g chopped glace cherries


  • 225 g milk chocolate melted
  • Handful mini marshmallows
  • Biscuit crumbs
  • Handful milk chocolate chips


  • Preheat your oven to 180C/160C fan and grease and flour a bundt/ring tin well - I used a few tablespoons of butter doing this as it will prevent the cake from sticking to the tin. I used the Masterclass 25cm Pan!
  • Mix the cocoa powder and boiling water together and stir until a smooth paste is formed
  • Leave to the side to cool slightly
  • With an electric mixer (I used my KitchenAid with the paddle attachment) mix the eggs, vanilla extract, and unsalted butter together with the cocoa powder mixture for one minute until combined. Make sure to scrape the sides of the bowl half way through to catch everything and make sure its thoroughly combined
  • With the mixer on a low speed, add the self raising four, caster sugar and baking powder and mix until combined.
  • Add the mini marshmallows, chopped biscuits, chopped cherries, and chocolate chips and fold through the mixture
  • Pour into the tin and bake in the oven for 45-50 minutes (can take up to 1 hour depending on ovens!) until risen and a skewer comes out clean!
  •  Leave to rest for 10 minutes then turn onto a wire rack to cool fully.
  • Once the cake is cooled, pour the melted chocolate over the cake and sprinkle the marshmallows, biscuit crumbs, and chocolate chips on top
  • Leave the chocolate to set
  • Serve, and enjoy!


  • I used the mixture of the mini marshmallows, biscuits, cherries, and chocolate chips as I find that it is what makes up a good rocky road traybake - feel free to leave some of these 4 out, or even use a little less - but I wouldn't recommend using any more as it might make it bake oddly!
  • This will last in an airtight container for 4-5 days at room temperature!


Find my other recipes on my Recipes Page!

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© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Sam on November 9, 2023 at 9:11 pm

    4 stars
    Oh no, mine overflowed and got stuck in the tin 😢 I pushed it back together but had the same issue as the other lady, my chocolate went hard and when I cut a slice the cake crumbled. It was my baking that messed this up though as it tasted delicious…

  2. Janine Casey on December 30, 2021 at 11:38 pm

    Hi Jane,

    I am looking to just make a chocolate Bundt cake. Can I use this recipe and just leave all the ‘Rocky road’ bits out?
    Your recipes always work so well so really wanted to stick with one of your bakes.

    • Jane's Patisserie on December 31, 2021 at 9:32 pm

      Take a look at my Terry’s Chocolate Orange Bundt cake, but leave out the orange zest! Hope that helps! x

  3. Charlotte Oakley on November 3, 2021 at 12:52 pm

    Hiya Jane do you think a brownie mix would bake I’m a bundt tin or would it be best to use a choc fudge cake recipe to make it more similar to a brownie?

  4. Mercy on August 12, 2021 at 7:11 pm

    Hi , Jane I made this last Monday and it was sooo good we all loved it mine took 1 hour but it’s worth my daughter wants me to make another one for her friend .Thank you for sharing your recipe x

    • Jane's Patisserie on August 13, 2021 at 3:22 pm

      Hiya! Awh did you! I am so pleased you all loved it. Thats so lovely your daughter wants to make it for her friend, how kind of you! You are very welcome x

  5. Annmarie O’Neill on November 16, 2017 at 4:48 pm

    Thanks for the recipe for the rocky road bundt cake made it today for my mother in laws birthday & it was a big success! A lot of the mixture overflowed out of my tin during baking so my run was obviously smaller than yours!

  6. Hayley Kelly on April 21, 2017 at 4:30 pm

    I made this and it was absolutely delicious! Love all of your recipes, they always go down well. My only problem with this was that because the chocolate set hard when I tried to cut the cake it crumbled a bit because the chocolate was hard and the cake so soft. Do you add any oil to your chocolate to stop it hardening so much? Or do you cut the cake before the chocolate fully sets?

    • Jane's Patisserie on April 22, 2017 at 6:48 pm

      Hiya! I personally didn’t have a problem with this as my kitchen is always quite warm so it never fully firmed up if that makes sense? It might be worth adding 1tbsp of oil to it though to prevent it! x

  7. jwuollife on November 25, 2015 at 8:25 am

    From the top, it looks like a; scrumptious big chocolatey doughnut, covered with marshmallows….yummy! 😀

    • Jane's Patisserie on November 25, 2015 at 9:34 am

      Hahaha I know, it looks soooo delicious (If i can say so myself!)

  8. abbiosbiston on November 24, 2015 at 10:14 pm

    Yum! I need a bundt tin!

    • Jane's Patisserie on November 25, 2015 at 9:34 am

      Yes you do! I really recommend the one I used in the recipe! 🙂

  9. Kathleen Wilson on November 23, 2015 at 1:38 pm

    Looks yummy going have to bake it at weekend and try it

  10. Katie on November 21, 2015 at 1:37 pm

    Very sweet good looking recipe 🙂 Love it Thanks! xoxo Katie http://www.whatskatieupto.com

  11. aveena on November 20, 2015 at 3:20 pm

    Wow! This looks amazing! I’d love to make it but I’m in the U.S., is there any way you can convert the recipe? If not, I think a quick google search can do that for me 😛 Thank you for the recipe!

    • Jane's Patisserie on November 20, 2015 at 7:11 pm

      I’m afraid I can’t convert it for you – but as you say, Google could! 🙂 thank you!

  12. James Guevara on November 20, 2015 at 10:12 am

    Looks really good. I’m feeling hungry right now! :((

    • Jane's Patisserie on November 20, 2015 at 10:13 am

      Thank you! 🙂 Sorry about that!!

  13. Lauren at Knead to Dough on November 20, 2015 at 10:07 am

    This looks DIVINE ❤️

    • Jane's Patisserie on November 20, 2015 at 10:08 am

      Hahaha thanks Lauren! 🙂 xx

    • Cher|cherthatdish on November 20, 2015 at 11:30 pm

      Lauren stole my word! Divine OS what this cake is. Even though I’m not a sweets person Janes cakes are always so tempting!

    • Jane's Patisserie on November 21, 2015 at 10:05 pm

      Aww thanks Cher!

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