This hot cocoa cake is not just a chocolate cake, it has such a strong hot chocolate flavor! The chocolate cake has hot cocoa mix in the batter, topped with marshmallows, and a hot chocolate frosting.

Split open hot cocoa cake on a wood board.

Hot chocolate flavor I would describe is a milky chocolate flavor. It is kind of hard to describe, but I used hot cocoa mix to give it that flavor! There is hot cocoa mix in the cake and the frosting. For the frosting, I made a hot chocolate fudge sauce that gets add to the frosting.
The best part is the marshmallows, 10 marshmallows per two of the cake layers get added before the cake is done baking, so they get all melty.

One piece of hot cocoa cake on a plate.

Tips for making keyword

Here are my tips, so yours turns out like this recipe! This hot chocolate cupcakes is what inspired this recipe.

  • Tip 1: Make sure to scoop and level off the flour in your measuring cup. If you stick the measuring cup into the flour it will compact it. This results in a more dry cake.
  • Tip 2: For the cake recipe, hot water, cocoa powder, and hot cocoa mix is heated together. The goal is to really help bloom the chocolate. It gives the cake a richer flavor!
  • Tip 3: The marshmallows get added to the cake right before it is done baking. When the cake has about 2-ish minutes left, top two of the cake layers with 10 marshmallows each. Then, after 2 minutes it will be melty, so you squish it down with your hands. Do this to create an even marshmallow layer.
  • Tip 4: When you are making the hot chocolate for the frosting, it takes about 5 minutes after it starts to simmer. It will look like hot fudge sauce you can get at the grocery store.
Chocolate cake batter in a bowl.
Make sure to mix the chocolate cake batter well so there isn’t any flour lumps.
Marshmallows on top of cake layer.
Top the marshmallows evenly on top of the cake.
Squished marshmallows on top of cake.
As soon as you pull the marshmallows out of the oven, squish them down. It is very satisfying!
Hot chocolate fudge on top of the frosting.
Add the hot chocolate sauce to the frosting, then mix well to make sure it is all mixed in. It equals to about 1/2 cup.
Hot chocolate frosting on top of cake layer.
Spread 3/4 cup of frosting over the marshmallow layer.
Decorated cake on top of wood board.

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For more holiday cake recipes, try my sugar cookie cake and red velvet christmas cake.

Bite missing from cake slice on a plate.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Split open hot cocoa cake on a wood board.
5 from 1 review

Hot Cocoa Cake

Stephanie Rutherford
This hot cocoa cake is like hot chocolate in cake form. It is a chocolate cake with hot chocolate mix. Two the cake layers are topped with marshmallows. It is topped with hot chocolate frosting.
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Prep Time: 45 minutes
Cook Time: 25 minutes
Decorating Time: 1 hour
Total Time: 2 hours 10 minutes
Servings: 16 slices

Ingredients
 
 

Hot Chocolate Cake

  • 2 cups All-purpose flour
  • 1/4 cup Cornstarch
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Salt
  • 1 cup Oil, canola or vegetable
  • 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

Hot Chocolate Frosting

  • 3/4 cup Heavy cream
  • 2/3 cup Hot cocoa mix
  • Pinch of salt
  • 2 cups Unsalted butter, room temperature
  • 4 cups Powdered sugar, sifted
  • 1/2 cup Unsweetened cocoa powder, sifted
  • 1 tsp Pure vanilla extract

Instructions
 

Hot Chocolate Cake

  • Preheat the oven to 350℉. Spray three 8-inch cake pans with baking nonstick spray. Line the bottoms with parchment paper circles and spray again. Set aside.
  • In a medium bowl, sift the flour, baking powder, baking soda, and salt. In a medium saucepan over medium high heat, add sifted cocoa powder, water, and hot cocoa mix. Heat until hot and simmering. Set to side.
    2 cups All-purpose flour, 1/4 cup Cornstarch, 2 tsp Baking powder, 1/2 tsp Baking soda, 1 tsp Salt, 1 cup Water, 1 cup Unsweetened cocoa powder, 1/3 cup Hot cocoa mix
  • In a large bowl, mix oil, sugar, vanilla, eggs, and buttermilk. Add in the chocolate mix and mix. Add the dry ingredients and mix on low speed until combined and no flour lumps remain.
    1 cup Oil, 1 3/4 cup White granulated sugar, 1 tsp Pure vanilla extract, 4 Large eggs, 1 cup Buttermilk
  • Pour the cake batter evenly between the three cake pans. Bake for 20-23 minutes. We want a cake that is ALMOST done baking that needs two more minutes, so a toothpick inserted and you will moist cake on it. Top the two of the cake layers with 10 marshmallows each. Place back in the oven for 2 minutes. Take out the cakes and use your fingers to squish all the marshmallows down.
    20 Marshmallows
  • Let the cakes sit in the hot pans for 10 minutes before transferring to a cooling rack. The marshmallow cakes need to be upright. Cool completely before decorating.

Hot Chocolate Frosting

  • In a medium saucepan over medium heat, heat the heavy cream, cocoa mix, and pinch of salt. Heat this until sugar melts and thickens this takes about 5 minutes. Cool completely. As it cools it also thickens. See my picture in my post.
    3/4 cup Heavy cream, 2/3 cup Hot cocoa mix, Pinch of salt
  • In a large bowl, sift the powdered sugar and cocoa powder. Set aside.
    4 cups Powdered sugar, 1/2 cup Unsweetened cocoa powder
  • Using a mixer, beat the butter on high speed for 3 minutes. Halfway through, scrape the bowl. Make sure no butter chunks remain.
    2 cups Unsalted butter
  • Add half of the powdered sugar and mix on low speed until just combined. Add in the rest of the powdered sugar and mix. Add the hot cocoa cream and vanilla. Mix on high speed until creamy.
    1 tsp Pure vanilla extract

Assembly

  • Place the first cake layer with marshmallows down. Spread 3/4 cup of frosting over the cake.
  • Repeat with the second marshmallow cake layer. Place the last cake layer down.
  • Frost the sides of the cake with a light layer of frosting and freeze for 15 minutes. This will set the crumb coat layer.
  • Frost the rest of the cake. I topped with the cake with extra marshmallows and crushed candy canes.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 601kcal, Carbohydrates: 85g, Protein: 5g, Fat: 44g, Saturated Fat: 20g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 75mg, Sodium: 328mg, Potassium: 179mg, Fiber: 4g, Sugar: 33g, Vitamin A: 899IU, Vitamin C: 0.1mg, Calcium: 82mg, Iron: 2mg
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