Hot Cocoa Bundt Cake is like a cup of hot cocoa turned into cake! It starts with my rich Chocolate Pound Cake, with plenty of chocolate flavor in every slice. It is such a fun treat to share!
I top it with my homemade Mallow Sauce, mini marshmallows, and a dusting of hot cocoa mix. It looks just like hot cocoa in cake form!
Ingredients & Substitutions
- Unsalted butter: Gives the cake a rich taste and tender texture. Let it soften to room temperature before mixing. You can use salted butter instead; just reduce the added kosher salt slightly.
- Cream cheese: Adds moisture and richness to the cake. Use full-fat cream cheese for the best texture, and let it soften before mixing.
- Granulated sugar: Sweetens the cake and helps create its tender crumb.
- Eggs: Use large eggs at room temperature so they mix evenly into the batter.
- Vanilla extract: Adds a little extra flavor to the cake.
- Cake flour: Gives the cake a soft, fine texture. For the best results, use cake flour rather than all-purpose flour. If you don’t have cake flour on hand, you can make your own with this easy Homemade Cake Flour recipe!
- Baking powder: Helps the cake rise.
- Dutch-process cocoa powder: Gives the cake its deep chocolate flavor. Natural cocoa powder may change the flavor and texture slightly.
- Kosher salt: Balances the sweetness and brings out the chocolate flavor.
- Mallow Sauce: This homemade sauce is made with marshmallow creme (also called Marshmallow Fluff), heavy whipping cream, and vanilla. It gives the cake its sweet, marshmallow topping.
- Toppings: Mini marshmallows and a dusting of my Homemade Hot Cocoa Mix Recipe make the cake look just like a cup of hot cocoa. You can add more or fewer marshmallows, depending on how you like it.
Tips for the Best Hot Cocoa Bundt Cake
- Grease the Bundt pan well. Spray every nook and ridge with nonstick cooking spray to help keep the cake from sticking.
- Use room-temperature ingredients. Softened butter, cream cheese, and room-temperature eggs mix more evenly and help create a smooth batter.
- Cream the butter, cream cheese, and sugar well. Beat them for 3 to 5 minutes until the mixture is light and fluffy. This helps give the pound cake a tender texture.
- Don’t overmix the batter. Once you add the flour mixture, mix just until the dry ingredients are incorporated.
- Check for doneness early. Start checking around 55 minutes. A toothpick inserted into the cake should come out with a few moist crumbs, but no wet batter.
- Cool the cake completely. Let the cake cool before adding the mallow sauce, or the sauce may slide right off.
- Add the marshmallows while the sauce is sticky. This helps them stay in place instead of rolling off the cake.
FAQs
Can I make Hot Cocoa Bundt Cake ahead of time?
Yes! You can bake the cake a day ahead and let it cool completely. Cover it tightly and store it at room temperature. Add the mallow sauce, mini marshmallows, and hot cocoa mix just before serving for the best look.
How do I know when the Bundt cake is done?
Start checking around 55 minutes. Insert a toothpick into the center of the cake. It should come out with a few moist crumbs, but no wet batter. Try not to overbake the cake so it stays moist.
Can I use a different pan?
This recipe is written for a 10-inch Bundt pan. If you use a different pan, the baking time will change. Keep an eye on the cake and check for doneness before removing it from the oven.
Can I use store-bought marshmallow sauce?
Yes! My homemade Mallow Sauce gives the cake its sweet marshmallow topping, but store-bought marshmallow sauce can work, too. Choose one that is thick enough to drizzle over the cake without running off completely.
Can I use regular cocoa powder instead of Dutch-process cocoa powder?
You can, but the flavor and texture may be a little different. Dutch-process cocoa has a smooth, rich chocolate flavor that works well in this pound cake.
Can I freeze Hot Cocoa Bundt Cake?
Yes! For best results, freeze the cake without the mallow sauce or toppings. Let it cool completely, wrap it tightly in plastic wrap, and place it in a freezer-safe container or bag. Freeze for up to 3 months. Thaw before adding the toppings.
How To Store Hot Cocoa Bundt Cake
Room Temperature: Store the undecorated cake, covered tightly or in an airtight container, at room temperature for up to 2 days. For the best look and texture, add the mallow sauce and toppings just before serving.
Refrigerator: Store decorated leftovers in an airtight container in the refrigerator for up to 4 days. Let slices sit at room temperature for about 20 to 30 minutes before serving for the best texture.
Freezer: Freeze the undecorated cake for up to 3 months. Let it cool completely, wrap it tightly in plastic wrap, and place it in a freezer-safe container or bag. Thaw before adding the mallow sauce, mini marshmallows, and hot cocoa mix.
Hot Cocoa Bundt Cake
Ingredients
Chocolate Cake
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 cups (600 g) granulated sugar
- 6 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 ¼ cups (281 g) cake flour
- 1 teaspoon baking powder
- ¾ cup (64 g) Dutch-processed cocoa powder
- 1 pinch kosher salt
Mallow Sauce
- 1 jar (7 ounces) marshmallow creme, or Marshmallow Fluff
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
Topping
- â…“ cup mini marshmallows
- 2 to 3 tablespoons hot cocoa mix, homemade or store-bought, for dusting
Instructions
Chocolate Pound Cake
- Preheat oven to 325°F. Spray a 10-inch Bundt pan with nonstick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese, and sugar until light and fluffy, about 3 to 5 minutes.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla.
- In a separate bowl, whisk together the cake flour, baking powder, cocoa powder, and salt.
- With the mixer on low, add about half of the flour mixture to the butter mixture. Mix until combined, then add the remaining flour mixture. Mix just until combined, scraping down the sides of the bowl as needed.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 1 hour to 1 hour 15 minutes, beginning to check for doneness at about 55 minutes. The cake is done when a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Let the cake cool in the pan for 5 to 10 minutes, then carefully invert it onto a wire rack. Let it cool completely before decorating.
Mallow Sauce
- When ready to decorate, add the marshmallow creme, heavy whipping cream, and vanilla to a saucepan over low heat.
- Heat, stirring frequently, for 3 to 5 minutes, or until the mixture is smooth and fully combined.
- Remove from the heat and let it cool slightly. The sauce should still be pourable but thick enough to slowly drip down the sides of the cake.
Assembly
- Place the cooled cake on a serving platter.
- Spoon the mallow sauce over the top of the cake, letting some drip down the sides.
- While the sauce is still sticky, arrange the mini marshmallows over the top.
- Use a fine-mesh sieve to lightly dust the cake and marshmallows with hot cocoa mix.
- Slice and serve. Serve any extra warm mallow sauce on the side, if desired.
Did you make this recipe?
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