Hot Cocoa Cake with Marshmallow Buttercream

This Hot Cocoa Cake with marshmallow buttercream is a chocolate lovers dream and only requires one bowl. It’s as simple as making a boxed cake but even more delicious. Chocolate milk and chocolate and marshmallow buttercream give it true hot cocoa flavor everyone loves.

If you’re looking for the ultimate cozy chocolate cake, this Hot Cocoa Cake is it. Rich, deeply chocolatey layers are paired with fluffy marshmallow buttercream and chocolate frosting for a dessert that tastes just like a mug of hot cocoa topped with melted marshmallows.

This chocolate cake flavor is especially close to my heart. It was my most requested recipe when I made wedding desserts, and it’s the cake my kids ask for every single birthday. To give it true hot cocoa vibes, I swapped regular milk for chocolate milk and used LorAnn Oil Marshmallow Super Strength to enhance that nostalgic marshmallow flavor.

The best part is that this is a one-bowl chocolate cake recipe that’s just as easy as boxed cake, but with an unreal, bakery-style texture that keeps people coming back for more.

Why You’ll Love This Hot Cocoa Cake

The chocolate cake is my super easy One Bowl Chocolate Cake Recipe but made with a few easy swaps to enhance the chocolate flavor.

This is truly the best textured cake with the ease of making it in one bowl. The hot cocoa flavor is achieved by swapping whole milk for chocolate milk and combining Cocoa Powder with Black Cocoa Powder. Adding a cup of strong coffee (or espresso) brings out the richness of this chocolate cake and the texture is so tender, soft and delicious.

What You Will Need to Make Hot Cocoa Cake

Chocolate Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/2 cup unsweetened cocoa powder (use a high-quality cocoa for best flavor)
• 1/4 cup black cocoa powder (optional – can substitute with additional cocoa powder for a total of 3/4 cup)
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup chocolate milk, room temperature
• 1/2 cup neutral oil (vegetable, canola, or grapeseed)
• 2 teaspoons LorAnn Oil Marshmallow Super Strength
• 2 large eggs, room temperature
• 1 cup strong freshly brewed coffee

Marshmallow Buttercream

• 3 cups unsalted butter, softened (6 sticks)
• 5 cups powdered sugar
• 2 1/4 teaspoons LorAnn Oil Marshmallow Super Strength (add 1/4 teaspoon at a time to taste)
• 1/2 cup heavy cream
• 1/4 cup marshmallow creme

Chocolate Frosting

• 1/2 batch marshmallow buttercream
• 3 tablespoons cocoa powder
• 4 oz chocolate chips, melted (semi-sweet, bittersweet, or dark)

How to Make Hot Cocoa Cake with Marshmallow Buttercream

Chocolate Cake

1. Preheat oven to 350°F. Prepare three 6-inch pans or two 8-inch pans by spraying with oil, lining with parchment rounds, and lightly dusting with flour.
2. In the bowl of a stand mixer fitted with a whisk or paddle attachment (or a large mixing bowl with a handheld mixer), combine flour, sugar, cocoa powder(s), baking powder, baking soda, and salt. Whisk for 30 seconds to combine.
3. Add chocolate milk, oil, eggs, and LorAnn Marshmallow Oil. Mix on medium speed until just combined, about 2–3 minutes. Scrape down the sides of the bowl.
4. Slowly add the hot coffee and beat on medium speed for 1 minute. The batter will be thin — this is expected.
5. Divide batter evenly between prepared pans.
6. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

Marshmallow Buttercream

1. In a stand mixer fitted with a paddle attachment, beat butter on medium speed for 5 minutes, until light and creamy.
2. Add powdered sugar and mix on medium speed until smooth.
3. Add heavy cream and LorAnn Marshmallow Super Strength 1/4 teaspoon at a time, beating well between additions, until desired marshmallow flavor is reached.
4. Beat frosting for 3–5 minutes until fluffy and spreadable.
5. Reserve half of the frosting for the chocolate frosting.

Chocolate Frosting

1. To the remaining half of the marshmallow buttercream, add cocoa powder and melted chocolate.
2. Beat on medium speed until fully combined and smooth.

How to Frost and Fill Your Hot Cocoa Cake

1. Level & Slice the Cake – Use a serrated knife to carefully slice each cake layer horizontally, creating four even layers.
2. Fill with Marshmallow Buttercream – Spread or pipe an even layer of marshmallow buttercream onto the first cake layer. For extra gooey texture, add a thin layer of marshmallow creme on top.
3. Repeat the Layers – Continue layering, alternating between marshmallow buttercream and chocolate frosting if desired.
4. Crumb Coat – Apply a thin layer of chocolate frosting over the top and sides of the cake to trap crumbs. Chill for 20 minutes.
5. Final Frosting – Frost the cake with remaining chocolate buttercream. Garnish with marshmallows for the ultimate hot cocoa look.

Tips for the Best Hot Cocoa Cake

• Use room temperature ingredients for a smoother batter and even bake.
• Don’t skip the coffee, it enhances the chocolate flavor without tasting like coffee. You can also swap for espresso powder.
• A little marshmallow extract goes a long way. Add slowly and taste as you go.
• This cake can be baked one day ahead and assembled once fully cooled. Or bake 2-3 months in advance and freeze the cake layers.

More Dessert Recipes You’ll Love

If you love this Hot Cocoa Cake, you might also enjoy:

• S’mores Layered Cake
• Hot Cocoa Cookies
• Chocolate Skillet Cookie

This Hot Cocoa Cake is proof that a simple, one-bowl recipe can still feel special. Whether you’re baking for a winter celebration, a birthday, or National Hot Cocoa Day, this is the kind of cake that turns into a tradition.

Hot Cocoa Cake with Marshmallow Buttercream

This Hot Cocoa Cake is a chocolate lovers dream and only requires one bowl. It's as simple as making a boxed cake but even more delicious. Chocolate milk and chocolate and marshmallow buttercream give it true hot cocoa flavor everyone loves.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Servings 12 slices

Ingredients

  

Chocolate Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/2 cup unsweetened cocoa powder *For best results- use quality cocoa powder
• 1/4 cup black cocoa powder *Not required. Can sub for a total of 3/4 cup of unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup chocolate milk room temperature
• 1/2 cup neutral oil vegetable canola, grapeseed
• 2 teaspoon LorAnn Oil Marshmallow Super Strength
• 2 eggs room temperature
• 1 cup strong freshly brewed coffee

Marshmallow Buttercream-

• 3 cups unsalted butter Softened at room temperature 6 sticks
• 5 cups powdered sugar
• 2 ¼ teaspoon LorAnn Oil Marshmallow Super Strength Or add to taste preference. Add 1/4 teaspoon at a time *this is a very concentrated extract
• 1/2 cup heavy cream
• ¼ cup Marshmallow Creme

Chocolate Frosting

• Use ½ of the Marshmallow Frosting
• 3 tablespoons Cocoa Powder
• 4 oz chocolate chips melted Semi sweet bittersweet, or dark melted

Instructions

 

Chocolate Cake

• Preheat oven to 350 ° degrees F. Prepare 3 6″ pans or 2 8″ Pans. Spray cake pans with oil, Add parchment round and spray top with oil, lightly dust with flour.
• In stand mixer bowl fitted with the whisk or paddle attachment or a large mixing bowl with a handheld mixer- combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk to combine for 30 seconds.
• Add milk, oil, eggs, LorAnn Oil Marshmallow Extract, to your dry ingredients and mix on medium speed until just combined. 2-3 minutes. Scrape down the sides of the bowl and carefully add coffee to the cake batter. Beat on medium speed for 1 minute.
• Batter will be runny. Distribute cake evenly between prepared cake pans.
• Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in pan for 10 minutes. Remove from the pan and transfer to cooling rack.
• While the cake is in the oven, prepare the frostings.

Marshmallow Buttercream:

• In a bowl of a stand mixer fitted with a paddle attachment, beat butter on medium speed for 5 minutes until light & creamy.
• Add powdered/confectioner sugar to the butter and beat on medium speed until smooth. Add the heavy cream and LorAnn Marshmallow Super Strength to the frosting 1/4 teaspoon at a time (I used up to 2 teaspoons total) until you reach your desired level of Marshmallow Flavor and beat on medium speed for 3-5 minutes or until spreadable.
• Reserve ½ of the frosting in a bowl and set aside.

Chocolate Buttercream:

• Using the remaining 1/2 of the Marshmallow Frosting in the mixing bowl, add cocoa powder and melted chocolate and mix on medium speed until combined.

How to Frost and Fill Your Hot Cocoa Cake

• Level & Slice the Cake – Using a serrated knife, carefully cut each cake layer in half horizontally so you have four thin, even layers.
• Fill with Marshmallow Buttercream – Spoon or pipe marshmallow buttercream on the first cake layer, spreading it evenly to the edges. Optional to add Marshmallow Creme on top of the Marshmallow Buttercream for added texture.
• Repeat the Layers – Place the next cake layer on top and repeat with the marshmallow filling two more times. I alternated between the chocolate frosting and marshmallow frosting, but you can do whichever flavor your prefer.
• Top & Frost – Place the final cake layer on top. Spread a thick, even layer of chocolate frosting over the top of the cake and sides to create a crumb coat. This is to capture the crumbs! Set in the refrigerator for 20 minutes and then frost the cake with chocolate buttercream. Add Marshmallows to garnish

Keyword chocolate birthday cake, chocolate cake, easy chocolate cake, hot chocolate cake, hot cocoa cake