Imagine the comforting taste of your favorite warm hot chocolate, but in cake form! This incredible hot chocolate cake transforms that cozy beverage into a truly spectacular dessert. Featuring intensely rich chocolate layers, it’s elevated by a dreamy, fluffy marshmallow buttercream. Get ready to bake a moist, decadent treat that everyone will adore.
Why You’ll Love This Hot Chocolate Cake
You’ll adore this recipe for many reasons, making it a perfect addition to your baking repertoire.
- Intensely Rich Chocolate Flavor: Every bite of this hot chocolate cake is packed with deep cocoa goodness.
- Unique Marshmallow Buttercream: The fluffy marshmallow frosting adds a delightful sweetness and texture.
- Perfect for Holidays or Cozy Nights: This cake is a showstopper for special occasions or simply a comforting dessert.
- Surprisingly Simple to Prepare: Our step-by-step guide makes this elegant cake achievable for any baker.
- Moist, Tender, and Melt-in-Your-Mouth: The special ingredients ensure a soft, delicate crumb every time.
Ingredients
Crafting this amazing hot chocolate cake requires just a few simple ingredients, easily found at your local grocery store. Get ready to create something truly special!
For the Hot Chocolate Cake
- 2 cups Granulated sugar
- 1 ¾ cups + 2 Tbsp All-purpose flour, properly measured
- ¾ cup Natural unsweetened cocoa powder
- 2 tsp Baking powder
- 1 ½ tsp Baking soda
- 1 tsp Salt
- ⅔ cups Oil (avocado, vegetable, or canola)
- ½ cup Water
- 2 large Eggs (preferably room temperature)
- 1 ½ tsp Vanilla extract
- 1 ½ cups Hot chocolate (made with milk, not water, and hot to the touch)
For the Rich Chocolate Frosting
- 3 sticks Unsalted butter (softened to room temperature)
- 1 cup Natural unsweetened cocoa powder (sifted)
- 4 ½ cups Powdered sugar (confectioners’ sugar)
- ⅓ cup Milk
- 1 ½ tsp Vanilla extract
For the Dreamy Marshmallow Buttercream
- 6 Tbsp Unsalted butter (softened to room temperature)
- 1 ½ cups Marshmallow fluff (about a 7oz container)
- ⅔ cup Powdered sugar
For Garnish (Optional)
- Mini marshmallows or toasted marshmallows
Notes & Substitutions
Bringing ingredients like eggs and butter to room temperature is a crucial step in baking, as it allows them to emulsify better, creating a smoother batter and a more consistent texture, as highlighted by various baking resources on the importance of room temperature ingredients. Use natural unsweetened cocoa powder for a classic, robust chocolate flavor. Vegetable or avocado oil contributes to the cake’s moistness without adding extra flavor. Crucially, use real hot chocolate made with milk for a truly rich and authentic hot chocolate cake flavor.
Equipment
You will need a few basic tools to prepare this beautiful cake. Gather your equipment before you begin baking.
- Round cake pans (2-layer 8-inch or 9-inch, or 3-layer 6-inch)
- Large mixing bowls
- Stand mixer with paddle attachment (or a hand mixer)
- Whisk
- Spatula
- Measuring cups and spoons
- Wire cooling rack
- Sifter (for cocoa and powdered sugar)
- Offset spatula or knife (for frosting)
Instructions
Creating this stunning hot chocolate cake is straightforward. Follow these steps for a perfectly baked and frosted dessert. Remember, baking times will vary depending on your pan size.
For the Hot Chocolate Cake
Preheat your oven to 350°F (175°C). Grease and flour your chosen cake pans, or line with parchment paper. In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
Stir in the oil and water on low speed until just combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Gradually add the hot milk-based hot chocolate to the batter, mixing on low speed until everything is just combined. Avoid overmixing.
Divide the batter evenly into your prepared cake pans.
- For 8-inch or 9-inch pans: Bake for 25-30 minutes.
- For 6-inch pans: Bake for 40-45 minutes.
Insert a toothpick into the center; it should come out with moist crumbs. Cool the cakes in their pans for 10-15 minutes, then invert them onto a wire rack to cool completely. Ensure they are fully cooled before frosting.
For the Rich Chocolate Frosting
Cream the softened butter in a stand mixer with the paddle attachment until it’s light and fluffy. Add the sifted cocoa powder and 1 cup of the powdered sugar. Mix on low speed until combined.
Pour in half of the milk and the vanilla extract. Beat on low until smooth. Gradually add the remaining powdered sugar and milk, increasing speed to medium-high. Beat until the frosting is light, fluffy, and smooth. Scrape down the bowl and ensure no lumps remain.
For the Dreamy Marshmallow Buttercream
In a separate bowl, cream the softened butter and marshmallow fluff together until well combined and fluffy. Gradually add the powdered sugar, mixing until the buttercream is smooth and cohesive.
Assembly & Decorating
Make sure your hot chocolate cake layers are completely cool before you begin assembly. Place one cake layer on your serving plate or cake stand. Spread an even layer of the chocolate frosting over the top. Using a spoon or the back of your offset spatula, create a slight “nest” indent in the center of the chocolate frosting.
Carefully spoon and spread some of the marshmallow fluff into this “nest.” Place the next cake layer on top, repeating the chocolate frosting and marshmallow fluff steps. If making a three-layer cake, repeat again.
Cover the entire cake, sides and top, with the remaining rich chocolate frosting. Smooth it out with an offset spatula. Transfer the dreamy marshmallow buttercream into a piping bag or simply spread it generously on the top center of the cake. Garnish your beautiful hot chocolate cake with mini marshmallows or toasted marshmallows just before serving for an extra festive touch.
Pro Tips & Troubleshooting
Achieving a perfect cake is easier with these helpful hints. Keep these in mind as you bake.
- Achieve Moist Cake: Do not overmix your batter; overmixing develops gluten, leading to a dry cake.
- Prevent Sinking: Use exact measurements for leaveners like baking powder and soda. Ensure your oven temperature is accurate.
- Perfect Frosting: Butter must be truly room temperature for smooth, lump-free frosting. This ensures proper emulsification.
- Even Baking: Use an oven thermometer to verify your oven’s actual temperature. Rotate pans halfway through baking.
- Clean Slices: Chill the frosted hot chocolate cake slightly for 20-30 minutes before slicing. This helps the frosting firm up.
Serving, Storage, & Make-Ahead Tips
Plan ahead with these useful tips to enjoy your delicious cake at its best.
Serving Suggestions
Always serve this incredible hot chocolate cake at room temperature for the best flavor and texture. For an elegant presentation, dust the top with a little extra cocoa powder or sprinkle with chocolate shavings. This decadent dessert pairs perfectly with a cold glass of milk or another warm mug of hot cocoa.
Storage Instructions
Store any leftover cake covered at room temperature for up to two days. For longer freshness, you can refrigerate the cake for up to five days. Always bring it back to room temperature before serving to ensure a soft, moist texture.
Make-Ahead Options
Bake the cake layers one to two days ahead of time. Wrap them tightly in plastic wrap and store them at room temperature. Both frostings can be prepared one day in advance; refrigerate them, then re-whip briefly before using. Unfrosted cake layers can also be frozen for up to one month.
Nutrition Information
Disclaimer: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.
Per serving (1 slice, approximately 14 servings):
| Nutrient | Amount |
|---|---|
| Calories | 633 kcal |
| Carbohydrates | 118g |
| Protein | 7g |
| Fat | 18g |
| Saturated Fat | 11g |
| Cholesterol | 57mg |
| Sodium | 374mg |
| Fiber | 3g |
| Sugar | 94g |
Frequently Asked Questions (FAQ)
Can I use instant hot chocolate mix for the cake?
We highly recommend using hot chocolate made from milk, not instant mix. Instant mixes often contain stabilizers that can affect the cake’s texture, potentially leading to a sunken cake and less rich flavor.
Why did my hot chocolate cake sink in the middle?
Common causes include overmixing the batter, using old or expired leaveners, or an oven temperature that fluctuates too much. Ensure ingredients are fresh and your oven is accurate.
Can I make this hot chocolate cake gluten-free?
Yes, you can substitute all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure your chosen blend contains xanthan gum for best results.
How do I prevent my frosting from being too runny or too stiff?
If your frosting is too runny, gradually add more powdered sugar until it reaches the desired consistency. If it’s too stiff, add a tiny bit of milk, about half a teaspoon at a time, mixing well after each addition.
Can I use store-bought marshmallow creme instead of fluff?
Yes, marshmallow creme is essentially the same as marshmallow fluff and works perfectly in this recipe. There should be no noticeable difference in the final buttercream.
Conclusion
This Decadent Hot Chocolate Cake with Marshmallow Buttercream is more than just a dessert; it’s a comforting, show-stopping treat that brings warmth to any occasion. With its rich chocolate layers and cloud-like marshmallow frosting, it truly captures the essence of your favorite cozy drink. Don’t wait to bake this incredible cake for your family and friends. We can’t wait to see your creations – share your photos and leave a review below!
