The moment you slice into a piece of this gorgeous Hot Cocoa Cake, the warm, sweet scent of chocolate fills the air—like walking into a cozy cabin in winter, where mugs of hot chocolate are waiting. The delicate layers of chocolate cake are simply infused with hot cocoa mix, giving each mouthful the same comforting flavors we crave on chilly nights. Topped with swirls of rich frosting and soft marshmallows, it’s not just a cake; it’s a nostalgic hug for your taste buds. Remember those evenings spent sipping hot cocoa while wrapped in fuzzy blankets? Now, you can relive that joy with every bite!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Hot Cocoa Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Hot Cocoa Cake

As the seasons change and the festive spirit starts to bubble up, this Hot Cocoa Cake becomes a must-make treat for gatherings and cozy nights in. Whether you’re celebrating a birthday, holiday, or just the end of a long week, there’s something so joyous about a cake that brings happiness with each slice. It’s time to indulge in this sweet delight! Ready to create something truly special? Let’s dive into this deliciousness together.

Why You’ll Love This Recipe

Simple & Quick: Makes a fabulous dessert in just about an hour and a half—perfect for last-minute gatherings!
Irresistible Flavor: The rich chocolate and marshmallow combo will make your heart flutter with every bite.
Eye-Catching Appeal: This cake is not just delicious but also a feast for the eyes, boasting layers and fluffy toppings that impress.
Flexible Serving: Perfect for birthdays, holidays, or just a cozy dessert to enjoy after dinner.
Diet-Friendly Options: Adaptable to gluten-free flour or dairy-free substitutes if needed.

Ingredients You’ll Need

All-purpose flour (2 cups): This is the backbone of your cake, providing structure and texture. For a gluten-free version, try a 1:1 gluten-free flour blend.
Cornstarch (1/4 cup): Used to achieve a lighter cake, adding moisture and tenderness. You can replace it with an equal amount of cake flour for a similar effect.
Baking powder (2 tsp) & Baking soda (1/2 tsp): Both help the cake rise beautifully, creating that soft fluffy crumb.
Salt (1 tsp): Enhances the flavors and brings out the sweetness of the chocolate.
Oil (1 cup): Canola or vegetable oil gives moisture without making the cake heavy. Melted coconut oil works well too.
White granulated sugar (1 3/4 cup): Sweetens the cake; you can use half brown sugar for a deeper flavor.
Pure vanilla extract (1 tsp): Essential for depth of flavor, enhancing the chocolate cake; avoid imitation vanilla for the best taste.
Large eggs (4, room temperature): These help bind the ingredients together and add richness. If you’re vegan, a flax egg can substitute each egg.
Buttermilk (1 cup, room temperature): Adds moisture and a slight tang to the cake; you can make a quick substitute using milk and vinegar.
Water (1 cup): Ensures your cake is moist, and combined with cocoa, it adds a rich, chocolate flavor.
Unsweetened cocoa powder (1 cup, sifted): It’s the star of the show, contributing deep chocolate flavor compared to sweetened cocoa.
Hot cocoa mix (1/3 cup): Adds that nostalgic flavor profile, you can choose a sugar-free mix if preferred.
Marshmallows (20): Topping your cake, these provide a fun and sweet gooeyness.
Heavy cream (3/4 cup): For the frosting, it creates a rich and creamy texture, but can also be swapped with coconut cream for a lighter version.
Additional hot cocoa mix (2/3 cup): To enhance your frosting, giving it that delightful cocoa flavor.
Salt (pinch): Balances the sweetness in your frosting, making it extra delicious.
Unsalted butter (2 cups, room temperature): For a creamy frosting base. Cold butter won’t whip properly, so give it some time to soften.
Powdered sugar (4 cups, sifted): Sweetens and thickens the frosting for that perfect spreadable texture. Sifting removes lumps for a silky finish.
Unsweetened cocoa powder (1/2 cup, sifted): Adds to the richness of the frosting.

How to Make Hot Cocoa Cake

Preheat and Prepare: Start by preheating your oven to 350℉. Grab three 8-inch cake pans, spray them with nonstick baking spray, then line the bottoms with parchment paper circles and give them another spritz of spray. This extra layer ensures your cake layers release without any fuss!

Combine Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. This mix creates a lighter cake. Set it aside to keep it dry and airy, which is essential when combined with the wet ingredients.

Whisk Hot Mixture: In a medium saucepan over medium-high heat, combine the sifted cocoa powder, water, and hot cocoa mix. Heat until it’s hot and bubbling gently, then let it sit aside while you mix your wet ingredients. This step helps intensify the chocolate flavor, making your cake richer.

Mix Wet Ingredients: In a spacious mixing bowl, combine the oil, granulated sugar, vanilla extract, eggs, and buttermilk. Whisk them together until well incorporated. Next, gently stir in the warm chocolate mixture until fully combined. This creates a luscious batter that will be packed with chocolate goodness!

Incorporate Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed until everything is just combined. Be careful not to overmix; a few minor lumps are okay. We want a tender cake, not a tough one. The batter should look smooth and rich—just what you want!

Divide and Bake: Pour the cake batter evenly across the three prepared pans. Bake in the preheated oven for 20-23 minutes, watching for the edges to pull away slightly from the pan. When a toothpick comes out with a few moist crumbs, it’s time for the marshmallow topping!

Add the Marshmallows: For two of the baked cake layers, top each with about 10 marshmallows, then slide them back in the oven for 2 minutes. This will get them puffy and melty. After, use your fingers to gently squish them down—this adds a gooey layer that you won’t want to miss!

Cool Completely: Let your cakes cool in the pans for about 10 minutes before transferring them to a cooling rack. It’s essential to let them cool upright, especially the marshmallow layers, so they don’t lose their shape. Allow them to cool completely while you whip up the frosting.

Prepare Hot Cocoa Frosting: In a medium saucepan over medium heat, heat the heavy cream, remaining hot cocoa mix, and a pinch of salt. Stir gently until everything has melted and thickened—this should take about 5 minutes. Let it cool completely; as it cools, it will thicken up nicely.

Sift Sugar and Cocoa: In a large mixing bowl, sift the powdered sugar and cocoa powder together. This ensures your frosting will be silky and smooth, with no lumps peeking through. It’s a small step that makes a huge difference in texture.

Beat the Butter: Using a stand mixer or hand mixer, beat the soft unsalted butter on high speed for about 3 minutes until it becomes light and fluffy. Don’t forget to scrape down the sides of the bowl halfway through to ensure it blends evenly.

Combine for Frosting: Add in half of your sifted powdered sugar mixture and beat on low until just combined. Add in the remainder of the powdered sugar and mix until it’s well blended. Now pour in the cooled hot cocoa cream and vanilla. Whip everything on high speed until it’s creamy and dreamy.

Layer and Frost: Place your first layer of cake (with marshmallows facing down) on a serving plate. Spread about 3/4 cup of frosting on top. Next, add the second layer (also with marshmallows on bottom) and repeat the frosting. Finish with the last cake layer, making sure the marshmallows are also on the bottom.

Crumb Coat: Spread a thin layer of frosting around the sides of the entire cake, creating what’s called a crumb coat. This helps catch any stray crumbs. Pop the cake in the freezer for about 15 minutes to set this layer and make it easier to frost thoroughly.

Final Frosting: Once the crumb coat is set, cover the entire cake with a generous layer of frosting. Get creative! You can use a spatula for smooth edges or a piping bag for decorative swirls. Top with extra marshmallows and crushed candy canes if you’re feeling festive!

Storing & Reheating

Once your Hot Cocoa Cake is frosted and decorated, store it at room temperature for up to two days, but after that, it’s best to refrigerate it in an airtight container for up to a week. If you’d like to keep it longer, wrap it tightly and freeze for up to three months. When you’re ready to enjoy it again, simply thaw in the fridge overnight before serving. Keep in mind, after freezing, the cake may lose some of its perfect fluffy texture, but a light re-whipping of the frosting can bring it back to life!

Chef’s Helpful Tips

Avoid overmixing your batter; it’s okay if a few lumps remain for a fluffier cake.
Always use room temperature eggs and buttermilk, as this creates a better emulsion and a more tender cake.
Check the doneness with a toothpick; it should show a few moist crumbs, not wet batter.
Don’t skip the cooling time! It helps set the cake so that it’s easier to frost.
Feel free to experiment with flavors by adding a splash of peppermint extract to the frosting for a minty twist.
Make ahead! The cake layers can be baked a day prior and stored tightly wrapped until you’re ready to assemble.

Having shared this delightful recipe for Hot Cocoa Cake, I’m sure you’ll find it to be a joyful addition to your dessert repertoire. The comforting flavors, combined with the impressive presentation, will surely evoke warm memories and create new ones as you share it with friends and family. So go ahead, put on your apron and get baking; that decadent slice of happiness is waiting just for you!

Recipe FAQs

Can I make this cake in advance?

Absolutely! You can bake the cake layers a day ahead, allowing them to cool completely before wrapping them tightly and storing them at room temperature or in the refrigerator. The frosting can also be made ahead and stored in the fridge. Just bring it back to room temperature and whip it for a few minutes before frosting the cake.

What type of cocoa powder should I use?

Using unsweetened cocoa powder is key for this recipe. It offers a deep chocolate flavor without added sugar, which is essential for balancing the sweetness of the cake and frosting. Natural cocoa powder is perfect, but for a richer taste, you could also try Dutch-processed cocoa.

Can I substitute the buttermilk?

Yes! If you don’t have buttermilk handy, you can create a substitute by mixing one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes to thicken slightly, and you’re all set! Regular milk or even almond milk can work if that’s what you have on hand.

How can I make this cake gluten-free?

You can easily adapt this recipe to be gluten-free by using a 1:1 gluten-free baking flour blend. Make sure to check the other ingredients too! Also, confirm your hot cocoa mix and baking powder are gluten-free to keep this cake delicious and safe for all your guests.

More Desserts & Appetizers Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Hot Cocoa Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Dorothy
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Print Recipe

Description

This Hot Cocoa Cake is a delightful blend of rich chocolate flavors and fluffy marshmallows. It’s perfect for any occasion, offering nostalgia and warmth in every bite.

Ingredients

Scale

2 cups all-purpose flour
1/4 cup cornstarch
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup oil
1 3/4 cup white granulated sugar
1 tsp pure vanilla extract
4 large eggs (room temperature)
1 cup buttermilk (room temperature)
1 cup water
1 cup unsweetened cocoa powder (sifted)
1/3 cup hot cocoa mix
20 marshmallows
3/4 cup heavy cream
2/3 cup additional hot cocoa mix
pinch of salt
2 cups unsalted butter (room temperature)
4 cups powdered sugar (sifted)
1/2 cup unsweetened cocoa powder (sifted)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350℉ and prepare three 8-inch cake pans with nonstick spray and parchment.
In a bowl, sift all-purpose flour, cornstarch, baking powder, baking soda, and salt.
Mix cocoa powder, water, and hot cocoa mix in a saucepan until hot, then set aside.
In a mixing bowl, whisk oil, sugar, vanilla, eggs, and buttermilk; stir in the warm cocoa mixture.
Gradually add dry ingredients to wet, mixing until combined; don't overmix.
Pour the batter evenly into prepared pans and bake for 20-23 minutes.
Top two layers with marshmallows and return to oven for 2 minutes to melt.
Cool cakes for 10 minutes, then transfer to racks to cool completely.
For frosting, heat cream, cocoa mix, and salt until melted, then let cool.
Sift powdered sugar and cocoa; beat butter till fluffy, add sugar and cocoa mixture, and mix until creamy.
Layer and frost the cake, using a crumb coat first, then finish with a final layer of frosting.

Notes

For gluten-free, substitute all-purpose flour with a 1:1 gluten-free blend.
Ensure eggs and buttermilk are at room temperature for best results.
You can make the cake layers a day in advance and store them properly.