Hot Chocolate Cake with Marshmallow Frosting

Indulge in the rich, decadent world of chocolate with this luscious Hot Chocolate Cake topped with a fluffy marshmallow frosting that melts in your mouth. This dessert combines the comforting warmth of hot cocoa with the moist tenderness of a homemade chocolate cake, creating a treat perfect for cozy evenings, holiday gatherings, or any occasion where a little sweet indulgence is needed. Whether you’re a die-hard chocolate lover or simply looking for a new show-stopping dessert to impress guests, this Hot Chocolate Cake with Marshmallow Frosting will satisfy every craving and leave everyone asking for seconds.

The History

The roots of chocolate cake stretch back centuries, beginning with the ancient Mesoamerican civilizations such as the Mayans and Aztecs, who revered cacao as a sacred ingredient. They consumed it in liquid form—bitter, spiced, and often frothy—quite different from today’s sweetened hot chocolate. When Spanish explorers brought cacao to Europe in the 16th century, it was transformed with sugar, milk, and spices, eventually evolving into the creamy beverage we know today.

Chocolate cake, as we recognize it, emerged in the 18th and 19th centuries as baking techniques improved and cocoa powder became more widely available. The invention of Dutch-process cocoa by Coenraad van Houten in the early 1800s allowed for smoother, richer chocolate flavor in baked goods. By the early 20th century, chocolate cake had become a staple in American households, often served at celebrations and family dinners.

Marshmallows also have a long and fascinating history. Originally made from the sap of the mallow plant, modern marshmallows evolved with gelatin and corn syrup in the 19th century. Their fluffy texture and sweet vanilla flavor made them a natural pairing with chocolate, especially in campfire s’mores. Incorporating marshmallow into frosting brings that nostalgic, gooey-sweet quality to cakes, elevating them beyond traditional buttercream.

This Hot Chocolate Cake with Marshmallow Frosting is a modern homage to these culinary evolutions—a fusion of warm drink inspiration and classic dessert craftsmanship. It captures the essence of sipping a rich mug of hot cocoa while delivering the satisfaction of a moist, chocolatey cake crowned with clouds of toasted marshmallow sweetness.

Ingredients Breakdown

To create this heavenly dessert, each ingredient plays a vital role in building flavor, texture, and structure. Here’s a detailed look at what goes into both the cake and the frosting:

For the Hot Chocolate Cake:

All-Purpose Flour: Provides the base structure of the cake. Sifted to ensure lightness and prevent clumping.
Granulated Sugar: Adds sweetness and helps with moisture retention and browning during baking.
Cocoa Powder (Dutch-Process Preferred): Deepens the chocolate flavor. Dutch-process cocoa is less acidic and produces a richer, smoother taste compared to natural cocoa.
Baking Soda & Baking Powder: Leavening agents that help the cake rise. Baking soda reacts with acidic ingredients (like buttermilk), while baking powder provides additional lift.
Salt: Enhances all the flavors and balances the sweetness.
Eggs (Large): Provide structure, richness, and help emulsify the batter for a tender crumb.
Vegetable Oil: Keeps the cake moist and tender. Unlike butter, oil remains liquid at room temperature, contributing to a softer texture.
Vanilla Extract: Adds depth and warmth to the overall flavor profile.
Buttermilk: Reacts with baking soda to create air bubbles, resulting in a fluffy texture. Its tanginess also enhances the chocolate flavor.
Hot Water: Bloomed with cocoa powder to intensify its flavor and create a smooth, velvety batter. Simulates the process of making hot chocolate right within the cake.
Instant Hot Chocolate Mix (Optional but Recommended): A secret weapon! Adds an extra layer of chocolate-malt sweetness reminiscent of powdered hot cocoa packets, enhancing the “hot chocolate” theme.

For the Marshmallow Frosting:

Butter (Unsalted): Forms the creamy base of the frosting. Must be softened to room temperature for smooth blending.
Marshmallow Fluff (or Homemade Marshmallow Creme): The star ingredient! Provides sweetness, fluffiness, and that unmistakable toasted-marshmallow flavor.
Powdered Sugar (Confectioners’ Sugar): Sweetens and thickens the frosting. Sifted to avoid lumps.
Milk or Cream: Adjusts consistency for spreading or piping.
Vanilla Extract: Complements the marshmallow flavor and adds aromatic depth.
Salt (a pinch): Balances the intense sweetness.

Step-by-Step Recipe

Making the Hot Chocolate Cake:

Preheat Oven & Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy release.
Whisk Dry Ingredients: In a large mixing bowl, sift together 2 cups all-purpose flour, 1¾ cups granulated sugar, ¾ cup Dutch-process cocoa powder, 1½ teaspoons baking soda, 1 teaspoon baking powder, and ½ teaspoon salt. Whisk thoroughly to ensure even distribution.
Add Wet Ingredients: Add 2 large eggs, ½ cup vegetable oil, 2 teaspoons vanilla extract, and 1 cup buttermilk. Beat with an electric mixer on medium speed for about 2 minutes until smooth and well combined.
Incorporate Hot Water & Cocoa Bloom: In a separate heatproof bowl, combine 1 cup boiling water with ¼ cup additional cocoa powder and ¼ cup instant hot chocolate mix (if using). Stir until dissolved. Slowly add this hot cocoa mixture to the batter while mixing on low speed. The batter will be thin—this is normal and ensures a moist cake.
Pour & Bake: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool Completely: Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting. This prevents the frosting from melting.

Preparing the Marshmallow Frosting:

Cream Butter: In a large bowl, beat ½ cup (1 stick) softened unsalted butter with an electric mixer on medium speed until creamy, about 2 minutes.
Add Marshmallow Fluff: Gradually add 1 cup marshmallow fluff, beating on medium until smooth and fully incorporated.
Gradually Add Sugar: With the mixer on low, slowly add 3 cups sifted powdered sugar, one cup at a time, alternating with 2–3 tablespoons of milk or cream. Add 1 teaspoon vanilla extract and a pinch of salt.
Whip to Fluffy Perfection: Once all ingredients are added, increase speed to high and beat for 3–4 minutes until light, airy, and spreadable. If too thick, add more milk; if too thin, add more powdered sugar.

Assembling the Cake:

Level the cooled cake layers if necessary using a serrated knife.
Place one layer on a serving plate or cake stand. Spread a generous amount of marshmallow frosting evenly over the top.
Top with the second layer and press down gently.
Frost the top and sides of the cake with the remaining frosting. Use a spatula or bench scraper for a smooth finish, or create swirls for a rustic look.
(Optional) Toast the Frosting: Using a kitchen torch, lightly toast the marshmallow frosting to mimic the look and flavor of roasted marshmallows. Be careful not to burn!
Garnish with mini marshmallows, chocolate shavings, or a dusting of cocoa powder.

Tips

Sift Dry Ingredients: Always sift cocoa powder and flour to eliminate lumps and ensure a smooth, tender crumb.
Use Room Temperature Ingredients: Eggs, butter, and buttermilk should be at room temperature to emulsify properly and create a uniform batter.
Don’t Overmix After Adding Hot Water: Mix just until combined to avoid developing gluten, which can make the cake tough.
Cool Cakes Thoroughly: Warm cakes will melt the frosting. If short on time, chill layers in the freezer for 15 minutes (wrap first to prevent drying).
Toast Frosting Carefully: Use a kitchen torch on low flame and move constantly to achieve golden spots without burning.
Store Properly: Keep the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving for best texture.
Freezing Option: Unfrosted cake layers can be wrapped tightly and frozen for up to 3 months. Thaw before frosting.

Variations and Customizations

S’mores Version: Add a graham cracker crust to the base or layer crushed graham crackers between the cake and frosting. Top with chocolate ganache drizzle for a full s’mores experience.
Peppermint Twist: Add ½ teaspoon peppermint extract to the frosting and garnish with crushed candy canes—perfect for the holidays.
Spiced Hot Chocolate Cake: Infuse the hot water with cinnamon, nutmeg, and a pinch of cayenne before adding to the batter.
Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend. Ensure cocoa powder and other ingredients are certified gluten-free.
Dairy-Free: Use dairy-free margarine, almond or oat milk instead of buttermilk (add 1 tbsp lemon juice to sour it), and a dairy-free marshmallow fluff alternative.
Vegan Option: Replace eggs with flax eggs (2 tbsp ground flaxseed + 6 tbsp water), use plant-based butter and milk, and choose vegan marshmallow creme.
Mini Versions: Bake as cupcakes using the same recipe. Fill liners ⅔ full and bake for 18–22 minutes.
Layered Look: Make a three-layer cake by dividing the batter among three 8-inch pans for a taller, bakery-style presentation.
Boozy Upgrade: Add 1–2 tablespoons of Kahlúa, Baileys, or bourbon to the cake batter or frosting for an adult twist.

Health Considerations and Nutritional Value

While undeniably delicious, this Hot Chocolate Cake with Marshmallow Frosting is a dessert best enjoyed in moderation. Here’s a breakdown of key nutritional aspects:

Nutritional Highlights (per slice, assuming 12 servings):

Calories: ~380–420 kcal
Total Fat: 18–22g (including saturated fat from butter and cocoa)
Carbohydrates: 55–60g (mostly from sugars and refined flour)
Sugars: 40–45g (high due to both cake and frosting)
Protein: 4–5g
Fiber: 2–3g (from cocoa and flour)
Calcium & Iron: Moderate amounts from cocoa and milk ingredients

Considerations:

Sugar Content: High in added sugars. Those managing blood sugar levels or following low-sugar diets should consume sparingly.
Gluten & Dairy: Contains both unless modified. Suitable for customization for common dietary restrictions.
Caffeine: Cocoa contains small amounts of caffeine and theobromine. While not significant, sensitive individuals may want to be cautious, especially when serving to children.
Balanced Enjoyment: Pair with fresh fruit or a dollop of whipped cream to balance richness. Serve smaller slices to savor the flavor without overindulging.
Homemade Advantage: Unlike store-bought desserts, you control the ingredients—opt for organic cocoa, less sugar, or natural sweeteners like coconut sugar (with texture adjustments).

Ingredients

Hot Chocolate Cake:

2 cups all-purpose flour
1¾ cups granulated sugar
¾ cup Dutch-process cocoa powder, plus ¼ cup extra for blooming
1½ tsp baking soda
1 tsp baking powder
½ tsp salt
2 large eggs, room temperature
½ cup vegetable oil
2 tsp vanilla extract
1 cup buttermilk, room temperature
1 cup boiling water
¼ cup instant hot chocolate mix (optional, for enhanced flavor)

Marshmallow Frosting:

½ cup (1 stick) unsalted butter, softened
1 cup marshmallow fluff (e.g., Jet-Puffed)
3 cups powdered sugar, sifted
2–3 tbsp milk or heavy cream
1 tsp vanilla extract
Pinch of salt

Directions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment.
In a large bowl, sift together flour, sugar, ¾ cup cocoa powder, baking soda, baking powder, and salt. Whisk to blend.
Add eggs, oil, vanilla, and buttermilk. Mix on medium speed for 2 minutes until smooth.
In a separate bowl, combine boiling water with ¼ cup cocoa powder and instant hot chocolate mix. Stir until dissolved.
Slowly add the hot cocoa mixture to the batter while mixing on low. Batter will be thin—this is normal.
Pour batter evenly into pans. Bake 30–35 minutes until a toothpick comes out clean.
Cool in pans 10 minutes, then transfer to wire racks to cool completely.
For frosting: Beat butter until creamy. Add marshmallow fluff and beat until smooth.
Gradually add powdered sugar, alternating with milk/cream. Add vanilla and salt.
Beat on high for 3–4 minutes until fluffy.
Assemble cake: Level layers, frost between and around. Torch lightly if desired.
Garnish and serve at room temperature.

FAQ

Can I make this cake ahead of time?
Yes! Bake and cool the layers up to 2 days in advance. Wrap tightly and store at room temperature. Frost the day of serving for best appearance.

Can I use natural cocoa instead of Dutch-process?
Yes, but the color and flavor will be slightly more acidic and less rich. For best results, stick with Dutch-process if possible.

Why is my cake dry?
Overbaking, overmixing, or inaccurate measuring can cause dryness. Use a timer, mix only until combined, and measure flour correctly (spoon and level, don’t scoop).

Can I pipe the marshmallow frosting?
Yes! Chill the frosting briefly to firm it up, then use a piping bag with a star tip for decorative borders or rosettes.

Is marshmallow fluff the same as marshmallow creme?
They are very similar. Fluff is typically sold in jars and has no egg whites; creme may contain them. Both work well here.

Can I freeze the frosted cake?
Not recommended—the frosting may weep or become grainy. Freeze unfrosted layers instead.

How do I store leftovers?
Cover and keep at room temperature for 1–2 days. Refrigerate for up to 5 days. Bring to room temperature before serving.

Can I make this into a sheet cake?
Absolutely! Pour the batter into a 9×13-inch greased pan and bake for 35–40 minutes.

Summary

A rich, moist chocolate cake infused with the essence of hot cocoa, baked to perfection and crowned with a luxuriously fluffy marshmallow frosting. This decadent dessert blends nostalgia and indulgence, offering a warm, comforting flavor experience in every bite.