Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Hot Cocoa Cake with Marshmallow Buttercream and Whipped Cream Recipe

★★★★★

4.8 from 110 reviews
  • Author: Harper
  • Total Time: 1 hour
  • Yield: 12 servings 1x

Description

This Hot Cocoa Cake is a light and fluffy milk chocolate cake layered with both chocolate marshmallow buttercream and whipped cream, delivering the best of hot cocoa flavors all baked from scratch. The cake combines rich cocoa, brown sugar, and a hint of cinnamon for depth, while the dual fillings mimic the classic hot cocoa toppings, making it a decadent yet airy dessert perfect for any chocolate lover.

Ingredients

Scale

Milk Chocolate Cake Layers

  • 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)

Chocolate Marshmallow Buttercream

  • 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

Ganache

  • 6 ounces semi-sweet or dark chocolate, chopped
  • ½ cup heavy cream

Whipped Cream

  • 2 cups heavy whipping cream, chilled
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract (optional)

Decorations (optional)

  • Chocolate shavings
  • Mini marshmallows
  • Sprinkles
  • Extra whipped cream

Instructions

  1. Prepare Dry Ingredients: Sift together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon into a large bowl or the bowl of a stand mixer to ensure even mixing and remove lumps.
  2. Mix Sugars: Whisk in both brown sugar and granulated sugar into the sifted dry ingredients. The brown sugar may clump, so make sure there are no hard clumps remaining.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until fully emulsified and smooth.
  4. Incorporate Hot Liquid: Slowly stream in the hot water or coffee mixture into the wet ingredients while whisking quickly to prevent the eggs from scrambling. Pour gently and steadily.
  5. Mix Batter: Using the paddle attachment with the mixer on low speed, slowly pour the wet ingredients into the dry sugar mixture. Once fully combined, scrape down the sides and continue mixing on medium speed for exactly 2 minutes to achieve a light, airy batter.
  6. Bake Cake Layers: Pour the batter evenly into prepared cake pans (greased and lined). Bake at 350°F (175°C) for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool to room temperature; chilling is recommended to ease assembly.
  7. Make Ganache: While the cake is baking, heat the heavy cream until just simmering and pour over chopped chocolate. Let sit for 2 minutes, then stir until smooth. Allow the ganache to cool slightly before incorporating.
  8. Prepare Chocolate Marshmallow Buttercream: Beat softened butter until creamy, then add marshmallow fluff and mix until smooth. Gradually add powdered sugar and beat well. Fold in the cooled ganache and vanilla extract until smooth and silky.
  9. Whip Cream: In a chilled bowl with chilled whisk or mixer attachments, beat heavy whipping cream with powdered sugar (and vanilla if using) until stiff peaks form. Optionally, stabilize if the cake will be transported or stored for longer periods.
  10. Layer the Cake: If only two pans were used, slice each cake horizontally to create additional layers. Trim domed tops to ensure even stacking. Spread a thin layer of chocolate marshmallow buttercream on the first layer, then pipe a ring of buttercream around the edge to form a dam. Fill the center with whipped cream, spreading gently to keep it contained within the dam.
  11. Repeat Layers: Continue layering with remaining cake layers, buttercream dams, and whipped cream fillings until all layers are used.
  12. Crumb Coat and Chill: Spread a thin crumb coat of buttercream over the entire cake to seal in crumbs. Refrigerate the cake for 10 minutes to set the crumb coat.
  13. Final Frosting and Decoration: Apply a thick final layer of chocolate marshmallow buttercream around the whole cake smoothly. Decorate the top with chocolate shavings (made by peeling a chocolate bar with a potato peeler), mini marshmallows, sprinkles, or extra whipped cream as desired.
  14. Serve and Enjoy: Keep the cake refrigerated until ready to serve to maintain whipped cream stability and freshness.

Notes

  • Use stabilized whipped cream if the cake needs to be transported or stored overnight to avoid deflation or sliding.
  • Always pipe a dam of buttercream around whipped cream layers to prevent filling from spilling out during assembly.
  • Cool or chill cake layers before frosting to prevent melting or liquefying the whipped cream.
  • Chocolate shavings are easy to make using a potato peeler on a chilled bar of solid chocolate.
  • For best results, trim domed cake tops before assembling to ensure flat, stable layers.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Cakes & Cupcakes
  • Method: Baking
  • Cuisine: American

Keywords: Hot Cocoa Cake, Chocolate Cake, Marshmallow Buttercream, Whipped Cream Filling, Layer Cake, Chocolate Cake Recipe, Holiday Dessert

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://harperellington.com/hot-cocoa-cake-with-marshmallow-buttercream-and-whipped-cream-recipe/