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Hot Chocolate Cake

Hot chocolate cake bakes in a 9x13-inch pan into a tender, deeply chocolatey sheet cake. A fluffy marshmallow creme frosting goes over the cake once it has cooled completely.
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Prep Time 20 minutes
Cook Time 38 minutes
cooling 2 hours
Total Time 2 hours 58 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 nonstick cooking spray for greasing the pan
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.75 cup natural unsweetened cocoa powder
  • 0.5 cup sweetened hot cocoa mix
  • 2 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 2 eggs large
  • 1 cup whole milk
  • 0.5 cup neutral oil
  • 2 tsp vanilla extract
  • 1 cup water boiling
For the marshmallow frosting
  • 0.5 cup unsalted butter softened
  • 1 jar (7 oz) marshmallow creme
  • 2 cups powdered sugar

Equipment

  • 1 9x13-inch baking pan
  • 1 electric mixer

Method
 

Bake the cake
  1. Heat the oven to 350°F and grease a 9x13-inch baking pan with nonstick cooking spray.
  2. Whisk together the all-purpose flour, granulated sugar, natural unsweetened cocoa powder, sweetened hot cocoa mix, baking powder, baking soda, and salt in a large bowl.
  3. Whisk the eggs, whole milk, neutral oil, and vanilla extract in a separate bowl.
  4. Whisk the wet ingredients into the dry ingredients until combined.
  5. Stir in the boiling water until the batter is smooth and thin.
  6. Pour the batter into the prepared pan and bake for 32–38 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  7. Cool the cake completely in the pan, about 2 hours.
Make the marshmallow frosting
  1. Beat the softened unsalted butter and marshmallow creme in a medium bowl with an electric mixer until smooth.
  2. Gradually beat in the powdered sugar until fluffy.
Frost the cake
  1. Spread the frosting over the completely cooled cake.

Notes

Let the cake cool completely before frosting so the marshmallow frosting stays fluffy. Cover and refrigerate leftovers for 3–4 days; freeze the unfrosted or frosted cake for up to 3 months. For a dairy-free variation, use plant-based milk and dairy-free butter, and check that the cocoa mix and marshmallow creme are dairy-free.