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)
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.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg