Filled with chocolate, marshmallows, and more, this Hot Chocolate Cake is a fun bundt cake that uses simple pantry ingredients, delivers rich hot chocolate flavor, and makes a perfect winter dessert.
If you love chocolate, this cake stacks the flavor—chocolate in the batter, chocolate chips throughout, and a chocolate glaze on top. The addition of mini marshmallow bits adds a playful hot-cocoa touch that kids and adults both enjoy.
This bundt cake is ideal for holiday gatherings, chilly evenings, or any time you want a dessert that tastes like a cozy mug of hot chocolate. It’s straightforward to make, uses ingredients you likely have on hand, and serves a crowd.
We bring this cake to many family get-togethers and it’s always a hit. Children especially love it, but adults do too. It’s an easy, crowd-pleasing dessert that’s fun to serve and to eat.
Some other favorite cake recipes you might like are: S’mores Layer Cake, Angel Food Cake, and Marble Cake.
Why this recipe works
- Uses common pantry ingredients.
- Makes enough to serve a crowd.
- Very kid-friendly and festive.
Ingredients (full recipe below)
Salted butter
Granulated sugar
Eggs
Whole milk
Hot chocolate mix
Baking powder
Baking soda
All-purpose flour
Semi-sweet chocolate chips
Mini marshmallow bits
Heavy whipping cream
How to make a Hot Chocolate Cake
- Preheat the oven to 375°F (190°C) and grease a 10-inch Bundt pan.
- Cream ½ cup room-temperature salted butter with 1½ cups granulated sugar in a large bowl until smooth.
- Add 4 large eggs and ¾ cup whole milk, whisking until the mixture is smooth and combined.
- Gently whisk in 1 tsp baking powder, 1 tsp baking soda, ½ cup hot chocolate mix, and 3 cups all-purpose flour until no dry streaks remain.
- Fold in ½ cup semi-sweet chocolate chips and ½ cup mini marshmallow bits so they are evenly distributed.
- Spread the batter into the prepared Bundt pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan slightly before turning it out to cool completely.
- To make the glaze, heat ¾ cup semi-sweet chocolate chips with ½ cup heavy whipping cream in 20–30 second microwave intervals, stirring until smooth. Spoon the glaze over the cooled cake and top with extra mini marshmallow bits if desired.
Do I have to use mini marshmallow bits?
Mini marshmallow bits are what this recipe was developed with; they hold up well in the batter and give pockets of marshmallow flavor without large air pockets. Regular mini marshmallows may change the cake’s texture, so if you can, use marshmallow bits sold near hot cocoa or ice cream toppings.
What kind of hot chocolate mix is best?
Use any favorite hot chocolate mix. Classic cocoa mixes work great, and seasonal or flavored mixes can change the cake’s profile if you want to experiment. Just measure the same amount called for in the recipe.
Can I top this with anything else?
Yes. Try powdered sugar, caramel sauce, white chocolate drizzle, crushed peppermints, extra mini chocolate chips, or extra regular mini marshmallows for variety.
How to store
Store the cake covered or in an airtight container in the refrigerator for up to 6 days.
To freeze: cool completely (glazed or unglazed), wrap in plastic wrap and foil or place in a freezer-safe container. Freeze up to 3 months. Thaw overnight in the refrigerator before serving.
Tips and tricks
- Use at least a 10-cup Bundt pan (10-inch recommended).
- Silicone or metal pans both work—grease them well for easy release.
- Allow the cake to cool slightly before removing from the pan, then cool completely on a wire rack before glazing.
- Swap hot chocolate mixes to vary the flavor.
- Freeze leftovers for later; thaw in the fridge overnight.
Looking for a festive cake that the whole family will love? Make this Hot Chocolate Cake—rich, fun, and perfect for winter occasions.
If you like this recipe you might also like:
- German Chocolate Cake
- Chocolate Poke Cake
- Chocolate Bundt Cake
If you’ve tried this HOT CHOCOLATE CAKE, leave a comment to share how it turned out!
Hot Chocolate Cake
Ingredients
- ½ cup salted butter, room temperature
- 1½ cups granulated sugar
- 4 large eggs
- ¾ cup whole milk
- ½ cup hot chocolate mix
- 1 tsp baking powder
- 1 tsp baking soda
- 3 cups all-purpose flour
- ½ cup semi-sweet chocolate chips
- ½ cup mini marshmallow bits
Glaze:
- ¾ cup semi-sweet chocolate chips
- ½ cup heavy whipping cream
- Extra mini marshmallow bits (optional)
Instructions
- Preheat oven to 375°F and grease a 10-inch Bundt pan.
- Cream butter and sugar until smooth.
- Whisk in eggs and milk until combined.
- Add baking powder, baking soda, hot chocolate mix, and flour; mix until smooth.
- Fold in chocolate chips and mini marshmallow bits.
- Pour batter into the Bundt pan and bake 45 minutes.
- Cool slightly, then remove from pan and cool completely.
- Heat chocolate chips with heavy cream in short intervals until melted and smooth, then drizzle over cake. Top with extra marshmallow bits if desired.
Notes
- Use at least a 10-cup Bundt pan and grease it well.
- Silicone or metal pans both work.
- Allow the cake to cool slightly in the pan before turning out to cool completely.
- Swap toppings and hot chocolate mixes to vary the flavor.
- Freeze wrapped well for up to 3 months; thaw overnight in the refrigerator.