Sweater Weather Hot Cocoa Cake

Name: Sweater Weather Hot Cocoa Cake
Prep time: 30 min
Total time: 1 h
Yield: 12 - 16 serving(s)
Ingredients: 1 c. canola oil, plus more for baking pan; 2 1/4 c. all-purpose flour, spooned and leveled, plus more for baking pan; 1/4 c. unsweetened cocoa powder; 3 (1.38-oz) envelopes hot cocoa mix; 1 1/4 c. granulated sugar; 1 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. kosher salt; 2 large eggs; 1 tsp. pure vanilla extract; 1 1/4 c. whole milk; 1 c. (2 sticks) unsalted butter, at room temperature; 2 c. confectioners’ sugar; 1/4 c. heavy cream; 1/4 tsp. kosher salt; 2 (7-oz) containers Jet-Puffed Marshmallow Creme

Snuggle up with this warm winter treat and a hot cup of coffee or tea!

By Beth BranchPublished: Dec 1, 2024

1 Rating

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holiday themed cake decorated to look like a cable knit sweater on a wooden cutting board with coffee cups and festive decorations

Becky Luigart-Stayner

Yields:

12 - 16 serving(s)

Prep Time:

30 mins

Total Time:

1 hr

The weather has turned chilly and we are all snuggled up in our warm winter sweaters. Why not sit by the fire and eat a piece of yummy Hot Cocoa Cake inspired by the classic cable knit sweater, too? The moist oil cake gets it's flavor from packets of hot cocoa mix. While the frosting, made with marshmallow creme, perfectly mimics marshmallows floating in a mug of cocoa. What could be more comforting?

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Ingredients

For the Hot Cocoa Cake:

1 cup canola oil, plus more for baking pan
2 1/4 cups all-purpose flour, spooned and leveled, plus more for baking pan
1/4 cup unsweetened cocoa powder
3 (1.38-oz) envelopes hot cocoa mix
1 1/4 cups granulated sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
2 large eggs
1 tsp. pure vanilla extract
1 1/4 cups whole milk

For the Marshmallow Buttercream:

1 cup (2 sticks) unsalted butter, at room temperature
2 cups confectioners’ sugar
1 tsp. pure vanilla extract
1/4 cup heavy cream
1/4 tsp. kosher salt
2 (7-oz) containers Jet-Puffed Marshmallow Creme

Directions

1. Step 1Make 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.
2. Step 2Bake until a toothpick inserted into the center comes out clean, 25 to 28 minutes. Cool completely on a wire rack.
3. Step 3Make 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. Step 4Transfer 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. Step 5Use 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.