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Filled with chocolate, marshmallows, and more, this Hot Chocolate Cake is a fun bundt cake that uses minimal ingredients, is super flavorful, and is the perfect winter dessert.

Finished Hot Chocolate Cake on metal cake stand with glaze and mini marshmallow bits.

I’m a chocolate lover by nature if there is more chocolate, the better. Chocolate on chocolate is my specialty, and I will never turn that down, it is just too good.

This Hot Chocolate Cake is a delicious version of that with a little twist, marshmallows, and hot chocolate. This cake is perfect for the holiday season, cold weather, or pretty much any time you want hot chocolate flavor.

My family absolutely cannot get enough of this cake. It is super simple and uses on-hand ingredients, which makes this the perfect cake to throw together when you are craving sweets.

We often bring this to a lot of our family functions, kids absolutely adore it. I sometimes think even more than the adults, though I don’t think I’ve ever seen anyone like kids love hot chocolate so much.

So being a family-friendly dessert is absolutely perfect. There is no reason you should NOT make this Hot Chocolate Cake, easy, tasty, and fun!

Some of my other favorite cake recipes that we have on our site include: S’mores Layer Cake, Angel Food Cake and Marble Cake.

Server holding up one slice of cake sliced out of the whole cake on cake stand.

WHY THIS RECIPE WORKS:

  • Uses on-hand pantry staple ingredients.
  • Serves a crowd.
  • Is super kid-friendly.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Salted butter
Granulated sugar
Eggs
Whole milk
Hot chocolate mix
Baking powder
Baking soda
All-purpose flour
Semi-sweet chocolate chips
Mini marshmallow bits
Heavy whipping cream

Ingredients needed to make a Hot Chocolate Cake.

HOW TO MAKE A HOT CHOCOLATE CAKE:

  1. Begin by preheating your oven to 375 degrees Fahrenheit and butter down a 10-inch Bundt pan.
  2. Cream the granulated sugar and butter together until smooth in a large mixing bowl using an electric hand mixer. 
  3. Whisk in the eggs and milk until the mixture is smooth and runny.
  4. Gently whisk in the baking powder, baking soda, hot chocolate mix, and flour until the cake batter is smooth and no dry clumps of flour remain.
  5. Fold in the chocolate chips and marshmallow bits until they are evenly distributed throughout the batter.
  6. Spread the batter into the Bundt pan and bake for 45 minutes.
  7. Allow the cake to cool while you prep the glaze by melting the chocolate chips in the microwave with the cream e on 30 second intervals until completely melted. Whisk until smooth
  8. Spoon the glaze over the cake, top with mini marshmallow bits if desired and serve.

Step by step photos on how to make a Hot Chocolate Cake.

DO I HAVE TO USE MINI MARSHMALLOW BITS?

This is what we have always used for this Hot Chocolate Cake, and we have not tested it with regular mini marshmallows, so I cannot truly say how the texture of the cake will come out.

You can find the mini marshmallow bits at your local grocery store, usually by the hot chocolate packets or by the ice cream toppings. Or you can find them on amazon as well.

These are great to have on hand as they are the perfect marshmallows to put in your hot chocolate.

WHAT KIND OF HOT CHOCOLATE MIX IS BEST?

This can be used with any of your favorite hot chocolate mixes, we are keen to Swiss Miss. But you can really switch it up, I know around the holidays, they have flavored kids.

So really grab whatever hot chocolate mix that you want and you can use it, even if you want to switch up the flavor of the cake, that would be great. Just make sure that you use the amount called for in the recipe.

CAN I TOP THIS WITH ANYTHING ELSE?

Absolutely, if you want to switch this up a bit, some other fun toppings include: powdered sugar, caramel sauce, white chocolate, crushed peppermints, mini chocolate chips, and regular mini marshmallows.

One slice of Hot Chocolate Cake on white plate with mini marshmallow bits on plate and on top of cake.

HOW TO STORE:

This cake can be stored covered or in an airtight container in the refrigerator, where it will keep for up to 6 days.

This can also be frozen, to do that, let the cake cool completely (this can be done glazed or unglazed) and wrap it in plastic wrap and then foil or in a freezer container. It will keep frozen for up to 3 months.

To defrost, remove to the refrigerator overnight until thawed.

TIPS AND TRICKS:

  • Make sure you are using at least a 10 cup bundt pan for this cake.
  • You can use silicone or a metal pan.
  • Make sure the pan is greased so it comes out easily.
  • You will want to let this cool in the pan slightly before turning out to cool completely.
  • Other toppings can be used, see above for some ideas.
  • Use any of your favorite hot chocolate mixes in this.
  • This can be frozen, see above on how to do that.

Overhead of two slices of Hot Chocolate Cake on white plates with forks around plates.

Looking for that perfect holiday or winter cake that the whole family will love and is perfect for all occasions? You have to make this Hot Chocolate Cake ASAP.

If you like this recipe you might also like:

If you’ve tried this HOT CHOCOLATE CAKE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

This Silly Girls Kitchen Logo
5 from 2 votes

Hot Chocolate Cake

Author Dana at ThisSillyGirlsKitchen.com
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Filled with chocolate, marshmallows and more, this Hot Chocolate Cake is a fun bundt cake that uses minimal ingredients, is super flavorful and the perfect winter dessert.
Servings 8

Ingredients
  

Instructions

  • Begin by preheating your oven to 375 degrees Fahrenheit and butter down a 10-inch Bundt pan.
  • Cream the granulated sugar and butter together until smooth in a large mixing bowl using an electric hand mixer.
  • Whisk in the eggs and milk until the mixture is smooth and runny.
  • Gently whisk in the baking powder, baking soda, hot chocolate mix, and flour until the cake batter is smooth and no dry clumps of flour remain.
  • Fold in the chocolate chips and marshmallow bits until they are evenly distributed throughout the batter.
  • Spread the batter into the Bundt pan and bake for 45 minutes.
  • Allow the cake to cool while you prep the glaze by melting the chocolate chips in the microwave with the cream e on 30 second intervals until completely melted. Whisk until smooth
  • Spoon the glaze over the cake, top with mini marshmallow bits if desired and serve.

Notes

  1. Make sure you are using at least a 10 cup bundt pan for this cake.
  2. You can use silicone or a metal pan.
  3. Make sure the pan is greased so it comes out easily.
  4. You will want to let this cool in the pan slightly before turning out to cool completely.
  5. Other toppings can be used, see above for some ideas.
  6. Use any of your favorite hot chocolate mixes in this.
  7. This can be frozen, see above on how to do that.

Nutrition

Calories: 716kcal | Carbohydrates: 98g | Protein: 11g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 343mg | Potassium: 343mg | Fiber: 4g | Sugar: 56g | Vitamin A: 744IU | Vitamin C: 0.1mg | Calcium: 108mg | Iron: 5mg
Nutrition Disclaimer
Course Baked Good, Dessert
Cuisine American

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5 from 2 votes (2 ratings without comment)

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