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Hot Cocoa Cake Recipe with Marshmallows

December 4, 2020 · In: Cake, Featured, Holiday, Recipes, Seasonal, Winter

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I know I’m not alone in saying that a mug of hot cocoa with marshmallows on top is downright nostalgic. It’s a distinct flavor combo that is enjoyable at any age, reminiscent of winter and the Holiday season. Remember how I talked about having a list of Holiday cake flavors I wanted to create? Well, this one has been on the top of the list for a few years now. So as soon as I had the energy toward the end of my maternity leave, I decided to do some recipe testing and check it off the list. Surprisingly, this one didn’t take much testing at all! It is packed with hot cocoa flavor, marshmallowey goodness, and all the nostalgia. Behold: 

hot cocoa cake recipe

Let’s talk about the flavors going on here. I really wanted every bite to taste like hot cocoa (without being literally hot), so I whipped up some Swiss Miss hot cocoa with whole milk, cooled it to room temperature, and used it to infuse my favorite Chocolate Cake recipe. The result is extra chocolatey and so moist that it’s almost fudgey – just the way I like a chocolate cake. It’s got that extra little kick of hot cocoa from the infusion, and paired with the rest of the recipe elements, it tastes just the way I imagined. I honestly could not stop eating this one, and that’s always a really good sign because I’ve had a lot of cake in my day and can usually refrain.

hot cocoa cake with marshmallows recipe
hot cocoa cake with marshmallows

The cake layers are delicious on their own, but the Hot Cocoa Buttercream is what gives this cake that extra flavor boost and truly makes the recipe. It tastes just like hot cocoa, partly because I added a little cocoa powder + infused it with more of that hot cocoa made with whole milk that I used in the cake. And to really take this recipe beyond, I decided to fill the cake with a layer of Hot Cocoa Buttercream and a layer of Marshmallow Fluff. I mean, how could I not? 

hot cocoa cake recipe with marshallow fluff
hot cocoa cake

To turn this delicious cake into a masterpiece, I frosted the outside with more Hot Cocoa Buttercream and left the top edge ā€œunfinished,ā€ aka I didn’t swipe the buttercream on top of the cake to make sharp edges. I like that an unfinished edge creates the look of movement, and it reminded me of a sloshy cup of hot cocoa. Finally, I cut up some mini marshmallows and added them to the side of the cake in an ombrĆØ layout, then piled some larger marshmallows on top and dusted the whole thing with cocoa powder. Voila! 

decorating a cake with marshmallows
hot cocoa cake with marshmallows

The mini marshmallows are so sticky inside that you can just press them onto the buttercream once you cut them. I will admit, it does take a bit of time to cut them all up, but I just love the way this design looks! It’s such a tasty recipe though, you can decorate it any way you want and rest assured that it will taste amazing. Enjoy!

hot cocoa cake recipe by sugar and sparrow

Hot Cocoa Cake Recipe

5 from 4 votes
Layers of hot cocoa infused cake, hot cocoa flavored buttercream, and marshmallow fluff – inspired by a cup of hot cocoa with marshmallows!
Print Recipe Pin Recipe
Prep Time:30 mins
Cook Time:45 mins
Servings: 15 slices

Ingredients

Hot Cocoa

  • 1 1/4 Cups whole milk
  • 3 1/2 Tbsp hot cocoa mix

Hot Cocoa Cake

  • 2 Cups (265g) all purpose flour
  • 1 1/2 Cups (300g) white granulated sugar
  • 2/3 Cup (60g) unsweetened natural cocoa powder (not Dutch Process)
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 Cup (120ml) vegetable oil
  • 2 whole eggs, room temperature
  • 1 1/2 tsp pure vanilla extract
  • 1 Cup (240ml) hot cocoa made with whole milk, room temperature
  • 1 Cup (240ml) hot water

Hot Cocoa Buttercream

  • 1 1/2 Cups (339g) unsalted butter, room temperature
  • 4 1/2 Cups (540g) powdered sugar
  • 1/2 Cup (45g) cocoa powder
  • 1/4 Cup (60g) hot cocoa made with whole milk, room temperature
  • 2 tsp pure vanilla extract
  • 1/4 tsp salt

Optional Fillings and Toppings

  • Marshmallow Fluff for filling
  • Mini and Large marshmallows for decoration

Instructions

Make the Hot Cocoa

  • In a small saucepan over medium heat, warm the whole milk until it begins to simmer. Whisk in the hot cocoa mix and set aside. Wait until it's entirely room temperature before continuing on with this recipe.

Make the Hot Cocoa Cake

  • Preheat the oven to 350ĀŗF and prepare three 6-inch or two 8-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with a wax paper or parchment cake circle.Ā 
  • Place all of the dry ingredients into the bowl of a stand mixer and stir on low for 30 seconds to fully combine them. Add the vegetable oil, eggs, vanilla, and hot cocoa and mix on low until just combined. Ensure that the hot water has been heated to a simmer, then with the mixer still on low, add the hot water in a slow stream. Turn the mixer to medium and beat until smooth, about 2 minutes. The batter will be very thin.Ā 
  • Pour into prepared cake pans no more than 2/3 full and bake for 40-45 minutes, until a wooden toothpick inserted comes out clean. Cool completely before frosting.Ā 

Make the Hot Cocoa Buttercream

  • In a stand mixer fitted with a paddle attachment, whip butter on medium speed until creamy and light in color, about four minutes. Scrape down the bowl and paddle and turn the mixer to low, then add powdered sugar, cocoa powder, hot cocoa, salt, and vanilla extract. Increase the speed to medium and beat for two full minutes.

Assembly

  • Once the cake layers are completely cool, torte them to the desired height. Pipe a ring of hot cocoa buttercream around the edge of the first cake layer, then fill the middle halfway with marshmallow fluff before filling the rest of the space with hot cocoa buttercream (here's a tutorial on this filling method). Add the next layer of cake on top and repeat the filling process before adding the final cake layer on top, upside down so that the smooth bottom of the cake is facing up. Crumb coat with the hot cocoa buttercream and refrigerate for 20 minutes, then frost a final layer of hot cocoa buttercream, leaving the top edge unfinished.
  • Use a knife to slice mini marshmallows and place them onto the buttercream finish in an ombrĆØ layout. The inside of the marshmallow should be sticky enough to press onto the side of the cake and adhere, but if you need to, use a little water to make it stickier. Finish the design by piling marshmallows of various sizes on top and dusting with cocoa powder.

Notes

Make Ahead Tips:
  1. The Hot Cocoa Cake layers can be made ahead and stored, wrapped in plastic wrap, at room temperature for up to two days. Alternatively, you can store the wrapped cake layers in the freezer for up to 2 months before thawing and frosting.
  2. The Hot Cocoa Buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency.Ā 
To Make As Cupcakes: fill cupcake tins no more than 2/3 of the way full and bake at 350ĀŗF for 15-17 minutes, until a toothpick inserted comes out clean. Yields about 35-40 cupcakes.

Did you make this recipe? I want to know what you think! Let me know in the comments below or tag me on Instagram. I love to see what you’re caking!

By: Whitney Ā· In: Cake, Featured, Holiday, Recipes, Seasonal, Winter Ā· Tagged: chocolate buttercream, chocolate cake, chocolate frosting, holiday cake recipes, hot cocoa, hot cocoa cake, hot cocoa cake recipe, marshmallow fluff, marshmallows

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Comments

  1. Angela yoder says

    December 4, 2020 at 3:12 pm

    5 stars
    Just made cupcakes and buttercream, omg amazing!

    Reply
    • Whitney says

      December 7, 2020 at 3:35 pm

      Yay!! So happy to hear that you love this recipe, Angela!

      Reply
  2. Ashley R says

    December 10, 2020 at 5:28 am

    5 stars
    This cake is delicious! The cake was so moist and the buttercream was just perfect!

    Reply
    • Whitney says

      December 14, 2020 at 12:30 pm

      Yay, Ashley! I’m so happy to hear that this cake was a hit! Thanks so much for taking the time to let me know how it turned out šŸ™‚

      Reply
  3. kathy jackson says

    January 12, 2021 at 8:08 am

    can is store in refrigerator ?

    Reply
    • Whitney says

      January 12, 2021 at 9:01 pm

      Hi Kathy! Yes, you can store the decorated cake in the refrigerator for up to four days. Keep in mind that the sooner you serve it the fresher it will be. I also have instructions for making elements of this cake ahead of time in the notes section of the recipe. Hope that helps!

      Reply
  4. Megan says

    February 9, 2021 at 9:08 am

    5 stars
    My sister in law made me this cake for an early birthday treat and I think I died and went to heaven. SO GOOD.

    Reply
    • Whitney says

      February 10, 2021 at 1:07 pm

      Yay, Megan! I am so happy to hear that the recipe was such a hit and happy birthday to you!!

      Reply
  5. Ashley s says

    February 24, 2021 at 9:06 pm

    I’m accustomed to everyone I know, calling any hot chocolate drink, “hot chocolate” or “hot cocoa”, regardless of the actual flavor.
    Is this actually “hot cocoa” flavor? Or the sweeter kid-friendly “hot chocolate”?
    Yes, I’m surrounded by this daily!!
    Thanks!

    Reply
    • Whitney says

      February 26, 2021 at 5:22 pm

      Hi Ashley! It is flavored with hot cocoa, but I’ve never known there to be a difference between hot cocoa and hot chocolate.

      Reply
  6. Katrina Zinger says

    December 10, 2021 at 5:34 pm

    Wondering if you’ve ever added peppermint to make a minty hot cocoa cake…

    Reply
    • Whitney says

      December 14, 2021 at 7:38 am

      Hi Katrina! I have been working on a Peppermint Hot Cocoa Cake recipe that I’ll be launching next week! I’ll be sure to comment here when I share it to let you know šŸ™‚

      Reply
  7. Shanda Webster says

    August 8, 2022 at 10:56 am

    I this is cake and it didn’t came out the same color as pictured. I believe or it looks like you used chocolate Dutch processed instead of the hot cocoa mix

    Reply
    • Whitney says

      August 11, 2022 at 12:20 pm

      Hi Shanda! What color did your cake turn out? This cake and frosting both call for cocoa powder and hot cocoa mix. Maybe you missed the cocoa powder in the cake or the buttercream?

      Reply
      • Kelly says

        January 16, 2023 at 4:00 pm

        I did not use Dutch
        process in mine came out like colors as well

        Reply
        • Whitney says

          January 20, 2023 at 1:50 pm

          Hi Kelly! What color did your cake turn out?

          Reply
  8. Holly says

    November 13, 2022 at 6:12 pm

    Hi! I’m planning to make this for my daughter’s birthday next weekend – it looks and sounds amazing! Do you make your own marshmallow fluff or use storebought? I’m planning to make my own marshmallows for the top but wondered what you did for the cake-filling layer. Thanks!

    Reply
    • Whitney says

      November 14, 2022 at 8:46 pm

      Yay, Holly! What a fun birthday cake! I just used store-bought marshmallow fluff but you could totally use a homemade recipe as an alternative if you’ve got one. That’s so ambitious making your own marshmallows for the top!

      Reply
  9. Chloe says

    December 21, 2022 at 8:56 am

    5 stars
    Was a big hit when we had friends over! I am personally not a huge chocolate cake fan, but this cake was had more flavor and tasted amazing! Thank you for another great recipe, Whitney!

    Reply
    • Whitney says

      December 23, 2022 at 9:37 am

      That’s amazing, Chloe! I’m so happy to hear that!

      Reply
  10. Kelly says

    January 8, 2023 at 7:08 am

    What brand of unsweet cocoa did you use? Could you sub cacao?

    Reply
    • Whitney says

      January 9, 2023 at 9:42 pm

      Hi Kelly! I used Hershey’s cocoa powder which is 100% cacao powder, so you could definitely sub any brand of 100% cacao powder. Enjoy!

      Reply

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RASPBERRY BUTTERCREAM⁣
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INGREDIENTS⁣
1 Cup (226g) unsalted butter, room temperature⁣
3/4 Cup (18g) freeze-dried raspberries⁣
3 Tbsp (45ml) whole milk, room temperature⁣
1 tsp pure vanilla extract⁣
3 Cups (360g) powdered sugar⁣
pinch of salt⁣
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