Dessertscountryliving4.0
Sweater Weather Hot Cocoa Cake
Snuggle up with this warm winter treat and a hot cup of coffee or tea!
👥 12 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min👤 Beth Branch📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
Make Hot Cocoa Cake: Preheat oven to 350°F. Grease and flour a 9- by 13-inch baking pan. Whisk together flour, cocoa powder, hot cocoa mix, sugar, baking powder, baking soda, and salt in a bowl. Beat oil, eggs, vanilla, and milk with an electric mixer on medium speed until fully combined, about ⏱️ 1 minute. Beat in flour mixture until combined, 1 to ⏱️ 2 minutes. Transfer to prepared pan.
large eggs2
2
Bake until a toothpick inserted into the center comes out clean, 25 to ⏱️ 28 minutes. Cool completely on a wire rack.
3
Make Marshmallow Buttercream and assemble: Beat butter with an electric mixer on medium speed until light and creamy, 1 to ⏱️ 2 minutes. Beat in confectioners’ sugar, vanilla, heavy cream, and salt, scraping down sides as necessary, until combined. Add marshmallow creme and beat until well combined, about ⏱️ 1 minute.
4
Transfer the cake on a tray or cake board. Spread a thin layer of frosting over the top and around the sides. Transfer 2 cups frosting to a piping bag fitted with a large star tip. Transfer another 1 cup frosting to a separate piping bag fitted with a small open tip. Transfer a final 1 cup frosting to a third piping bag fitted with a small star tip.
5
Use the large star decorating tip to pipe offset V-shaped shells down the middle of the cake. Repeat on the far left and right edges of the cake. Use the round open decorating tip to pipe two lines of small dots between each of the larger V patterns. Use the small star decorating tip to pipe a continuous swirl, or rope pattern, between the rows of dots. Serve immediately or store, covered, at room temperature for 2 to 3 days.
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