Stirring Up Happiness

Cozy Hot Cocoa Layered Cake with Marshmallow Buttercream

This hot cocoa layered cake is perfect for winter days. The cake layers are made with a combination of cocoa powder and hot cocoa mix to create a chocolate base for the cake. A marshmallow buttercream fills the middle layer of the cake, and a hot cocoa buttercream is used to frost the outside of the cake.

• Pin Recipe

Ingredients

• Hot Cocoa Cake
  • 1 3/4 cups cake flour
  • 2/3 cup cocoa powder
  • 1/3 cup hot cocoa mix, no marshmallows
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup milk, room temperature
  • 1/2 cup sour milk, room temperature
• Buttercream (Marshmallow and Hot Cocoa)
  • 2 cups unsalted butter (slightly cooler than room temperature)
  • 6 cups powdered sugar
  • 1/4 cup heavy cream (substitute milk)
  • pinch of salt
  • 1 cup marshmallow creme (marshmallow fluff)
  • 1/4 cup hot cocoa mix, no marshmallows
• Optional For Decorating
  • mini chocolate chips
  • sprinkles of choice

Instructions

1. To make Hot Cocoa Cake, begin by preheating the oven to 350°F. Trace and cut out parchment paper to line the bottom of two 8 inch cake pans. Set aside.
2. In a large bowl, use a mixer to cream butter for 2 minutes until light and fluffy. Add in granulated sugar and mix for 3-4 minutes until creamy. Add in eggs, one at a time, incorporating after each addition. Set aside.
3. In a separate mixing bowl, whisk together flour, cocoa powder, hot cocoa mix, baking powder, baking soda, and salt.
4. Whisk together your milk and sour cream in a liquid measuring cup so it is easy to pour in the following steps.
5. Starting with your dry ingredient mixture, begin alternating additions of the dry ingredients and the milk mixture to the large mixing bowl. You should begin by adding 1/3 of your dry ingredient mixture and follow by adding 1/2 of your milk mixture. Repeat, mixing after each addition until just incorporated.
6. Divide the batter equally between each of the lined cake pans. Bake in the oven for 25-35 minutes, until the edges are golden and the middle is set.
7. Remove the cakes from the pans to let cool completely.
8. To make Marshmallow and Hot Cocoa Buttercream, use a mixer to beat butter until light and fluffy. Gradually begin to add in the powdered sugar while continuing to mix. Add a pinch of salt.
9. Stream in half of your heavy cream. If the buttercream appears to thick to spread, add in the remaining half of the heavy cream.
10. Divide the buttercream between two separate bowls. One bowl should have 1/3 of the buttercream and the other bowl should have the remaining 2/3 of buttercream.
11. To the bowl with 1/3 of buttercream, add marshmallow creme. Stir or use the mixer to incorporate. This marshmallow buttercream will be used to fill the middle layer of your cake and for decorating the top of the cake.
12. To the bowl with 2/3 of buttercream, add hot cocoa mix. Stir to combine completely. If the buttercream is too thick to spread, stream in an additional tablespoon of heavy cream.

Cake Assembly

1. Level your cakes with a serrated knife to create flat, even layers that will be easy to stack.
2. To a cake stand or large plate, spread a thin layer of the hot cocoa buttercream. This will help keep the cake in place while you frost and decorate it.
3. Place one of the cake layers onto the stand. Spread a 1/2 inch thick layer of marshmallow buttercream evenly across the cake.
4. Place your other cake layer on top, flipping this cake layer upside down so that the top of your cake has a flat bottom.
5. Cover the entire cake with a thin layer of the hot cocoa buttercream to create a crumb coat, smoothing out the sides as much as possible. Chill the cake for 20 minutes before using the remaining buttercream to cover and frost the cake.
6. Add remaining marshmallow buttercream to a pastry bag and pipe designs around the top of the cake. Add mini chocolate chips and sprinkles to decorate if desired.
7. This cake is best enjoyed the day it is made. Store in an airtight container if leftovers remain.