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Sweater Weather Hot Cocoa Cake

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A rich, cozy hot cocoa-inspired chocolate cake topped with fluffy marshmallow buttercream — the perfect dessert for chilly days and festive gatherings.

Ingredients

For the Hot Cocoa Cake:

1 cup canola oil, plus more for baking pan

2 1/4 cups all-purpose flour, spooned and leveled, plus more for baking pan

1/4 cup unsweetened cocoa powder

3 (1.38-oz) envelopes hot cocoa mix

1 1/4 cups granulated sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

2 large eggs

1 tsp pure vanilla extract

1 1/4 cups whole milk

For the Marshmallow Buttercream:

1 cup (2 sticks) unsalted butter, at room temperature

2 cups confectioners’ sugar

1 tsp pure vanilla extract

1/4 cup heavy cream

1/4 tsp kosher salt

2 (7-oz) containers Jet-Puffed Marshmallow Creme

Instructions

  1. Preheat the oven to 350°F (177°C). Grease and flour a 9-inch round or 8-inch square cake pan using canola oil and a dusting of flour.
  2. In a large bowl, whisk together flour, cocoa powder, hot cocoa mix, sugar, baking powder, baking soda, and salt until evenly combined.
  3. Add canola oil, eggs, vanilla, and milk. Stir until smooth and just combined — do not overmix.
  4. Pour batter into prepared pan, spreading evenly.
  5. Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
  6. Prepare the marshmallow buttercream: Beat butter until creamy and pale (about 2–3 minutes). Gradually add confectioners’ sugar, vanilla, heavy cream, and salt, beating until fluffy. Add marshmallow creme and beat until smooth and cloud-like.
  7. Once cake is completely cooled, spread marshmallow buttercream evenly over the top (and sides if desired).
  8. Optional: Top with mini marshmallows, cocoa powder, or chocolate shavings for a classic hot cocoa look.
  9. Slice and serve.

Notes

Use coconut or olive oil instead of canola for a flavor variation.

Add 1 tsp instant coffee granules to deepen the chocolate flavor.

Replace half the milk with buttermilk for a tangier, moister crumb.

Add peppermint extract or orange zest to the frosting for a seasonal twist.

Can be baked as cupcakes (18–22 minutes at 350°F).

Store covered at room temperature for 2 days or refrigerate up to 4 days; bring to room temperature before serving.

Nutrition

Find it online: https://justsosavory.com/sweater-weather-hot-cocoa-cake/