Description

A rich, moist chocolate cake topped with smooth cream cheese frosting and toasted mini marshmallows, perfect for cozy nights and quick indulgence.

Ingredients

Scale

1 ¾ cups (220 g) all-purpose flour
¾ cup (75 g) unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
2 cups (400 g) granulated sugar
2 large eggs, room temperature
1 cup (240 ml) buttermilk (or milk + lemon juice substitute)
½ cup (120 ml) vegetable oil
2 teaspoons vanilla extract
1 cup (240 ml) hot water
½ cup (115 g) unsalted butter, softened
8 oz (225 g) cream cheese, softened
4 cups (480 g) powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons (30–45 ml) heavy cream
1 ½ cups (about 90 g) mini marshmallows

Instructions

Preheat oven to 350°F (175°C). Grease and lightly flour two 9-inch cake pans or line with parchment paper.
In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
In a separate bowl, whisk sugar, eggs, buttermilk, vegetable oil, and vanilla extract until smooth and slightly thickened, about 2-3 minutes.
Gradually add dry ingredients to wet mixture, stirring gently. Slowly pour in hot water while mixing. Batter will be thin.
Divide batter evenly between prepared pans. Bake 30-35 minutes or until a toothpick inserted comes out clean or with a few moist crumbs.
Let cakes rest in pans for 10 minutes, then transfer to wire rack to cool completely.
For frosting, beat softened butter and cream cheese until smooth, about 3-4 minutes. Gradually add powdered sugar, mixing well.
Add vanilla extract and 2 tablespoons heavy cream to thin if needed. Beat on high for 2-3 minutes until light and fluffy.
Place one cake layer on serving plate. Spread thick layer of frosting on top. Place second layer on top and coat entire cake with remaining frosting.
Scatter mini marshmallows generously on top. Using a kitchen torch, lightly toast marshmallows until golden and caramelized. Alternatively, broil for 30 seconds watching closely.
Let cake rest at room temperature for 15-20 minutes before slicing to allow frosting to set and marshmallows to cool slightly.

Notes

Use hot water to bloom cocoa powder for deeper chocolate flavor. Ensure ingredients are at room temperature for smooth mixing. Dark metal pans bake faster; reduce oven temp by 25°F if using. Toast marshmallows carefully to avoid burning. Start frosting while cake cools to save time. Adjust frosting consistency with heavy cream or powdered sugar as needed.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cak
Calories: 375
Sugar: 38
Sodium: 250
Fat: 20
Saturated Fat: 10
Carbohydrates: 48
Fiber: 3
Protein: 5

Keywords: hot chocolate cake, chocolate cake, creamy frosting, marshmallows, easy chocolate cake, comfort dessert, quick cake recipe