Name: Hot Cocoa Cake with Marshmallow Buttercream and Whipped Cream Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; ¾ cup cocoa powder (preferably Dutch-processed); 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; ½ teaspoon salt; 1 teaspoon ground cinnamon; 1 cup brown sugar, packed; 1 cup granulated sugar; 3 large eggs; 1 cup buttermilk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 7 ounces hot water or coffee (espresso shot mixed with hot water recommended); 1 cup unsalted butter, softened; 1 cup marshmallow fluff; 3 cups powdered sugar; ½ cup chocolate ganache (made from chocolate and heavy cream); 1 teaspoon vanilla extract; 6 ounces semi-sweet or dark chocolate, chopped; ½ cup heavy cream; 2 cups heavy whipping cream, chilled; ¼ cup powdered sugar; ½ teaspoon vanilla extract (optional); Chocolate shavings; Mini marshmallows; Sprinkles; Extra whipped cream

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Introduction

This Hot Cocoa Cake is a delightful treat combining light, fluffy milk chocolate cake layers with both chocolate marshmallow buttercream and whipped cream. It captures the comforting flavors of your favorite hot cocoa, all crafted from scratch to satisfy all your cocoa cravings in one slice.

A piece of cake with four layers placed on a white plate on a white marble surface. The bottom, middle, and top layers are dark chocolate sponge with a rough, moist texture. Between each chocolate layer is a layer of white cream, soft and fluffy. The outside of the cake is covered in smooth light brown chocolate frosting. On the side of the cake, there are dark brown chocolate curls attached to the frosting and two white marshmallows, one right next to the cake and another on the plate. A silver fork is also on the plate, touching the side of the cake. In the background, another slice of cake and a mug can be seen blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
½ cup cocoa powder (regular, not Dutch-processed)
½ teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup brown sugar
¼ cup granulated sugar
2 large eggs
1 cup buttermilk
½ cup vegetable oil
1 teaspoon vanilla extract
1 cup hot water or coffee (light roast espresso + hot water works well)
For the chocolate marshmallow buttercream:
- 1 cup unsalted butter, room temperature
- 2 cups powdered sugar
- ½ cup marshmallow fluff
- ¼ cup melted chocolate ganache, cooled
- 1 teaspoon vanilla extract
For the whipped cream:
- 1 ½ cups heavy whipping cream, well chilled
- 3 tablespoons powdered sugar
Chocolate shavings or mini marshmallows, for topping (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans, or line them with parchment paper.
Step 2: In a large bowl, sift together flour, cocoa powder, cinnamon, baking powder, baking soda, and salt. Add brown sugar and granulated sugar, whisking to combine and break up any clumps.
Step 3: In a separate bowl, whisk eggs, buttermilk, oil, and vanilla extract until fully emulsified.
Step 4: Slowly pour the hot water or coffee into the wet ingredients while whisking continuously to prevent cooking the eggs.
Step 5: With the mixer on low, gradually add the wet ingredients to the dry ingredients. Scrape the bowl, then mix on medium speed for exactly 2 minutes until smooth and airy.
Step 6: Divide batter evenly between prepared pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool cakes completely on wire racks.
Step 7: While cakes bake, prepare the chocolate ganache for the buttercream and let it cool. Then, beat butter until creamy, gradually add powdered sugar, marshmallow fluff, cooled ganache, and vanilla, whipping until smooth and fluffy.
Step 8: In a chilled bowl, whip heavy cream and powdered sugar until stiff peaks form. For longer stability, consider stabilizing the whipped cream if needed.
Step 9: If using only two pans, slice each cake layer in half to create four layers. Trim any domed tops for even stacking and to prevent sliding.
Step 10: Begin assembling: spread a thin layer of chocolate marshmallow buttercream on a cake layer. Using a piping bag or plastic bag with a small hole, pipe a ring of frosting around the edge to create a dam.
Step 11: Gently fill the center with whipped cream, keeping it level with or below the buttercream ring to avoid spilling.
Step 12: Repeat the layering process until all layers are stacked.
Step 13: Apply a thin crumb coat of buttercream over the entire cake and refrigerate for 10 minutes to set.
Step 14: Finish frosting the cake to your desired thickness. Decorate the top with chocolate shavings, sprinkles, mini marshmallows, or extra whipped cream as desired.
Step 15: Serve and enjoy this luscious cake that combines the best of hot cocoa in every bite!

Tips & Variations

Use stabilized whipped cream if the cake will be transported or served hours later to maintain the whipped cream’s texture and firmness.
Don’t skip creating a frosting dam around each layer before adding whipped cream; it prevents the cream from leaking out during assembly.
Chill or briefly freeze cake layers before assembly to keep whipped cream from melting and to make handling easier.
For easy chocolate shavings, use a potato peeler on a solid chocolate bar held over the cake for elegant decoration.

Storage

Store the assembled cake in the refrigerator, covered loosely with plastic wrap, for up to 3 days. Because of the whipped cream filling, keep it chilled until just before serving. To reheat, allow the cake to come to room temperature for about 30 minutes. Avoid freezing the finished cake, as whipped cream texture may be compromised.

How to Serve

A small round cake covered fully in thick, creamy light brown chocolate frosting with soft swirls and peaks giving a textured look. The top layer is decorated with dark chocolate shavings scattered unevenly. The cake sits directly on a white round base against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without coffee?

Yes, you can substitute hot water for coffee if you prefer a milder chocolate flavor; however, coffee enhances the chocolate notes in the cake.

How do I stabilize whipped cream?

To stabilize whipped cream, add a small amount of gelatin or a commercial stabilizer while whipping. This helps the cream hold its shape longer, especially useful for filling and decorating cakes that won’t be served immediately.