hot chocolate layer cake
A mug of winter comfort meets a stunning layer cake. Happy birthday, me!
Ingredients
- 1 cup vegetable oil
- 1 cup dark brown sugar
- 1/2 cup sugar
- 3 large eggs, at room temperature
- 2 tsp vanilla extract
- 1/2 cup plain whole milk Greek yogurt, at room temperature
- 2 cups all purpose flour
- 1/2 cup cocoa powder
- 1/4 cup black cocoa powder (or more cocoa powder)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/4 cup buttermilk, at room temperature
- mini marshmallows, for decorating
marshmallow buttercream
- 4 tbsp butter, softened
- 1/2 cup marshmallow fluff
- 1/2 tsp vanilla extract
- 2 - 2 1/2 cups powdered sugar
- 2-3 tbsp heavy cream
hot chocolate buttercream
- 1 stick butter, softened
- 1/2 cup hot chocolate mix, homemade or store bought (about 2 packets)
- 1/4 cup cocoa powder
- 1 tsp vanilla extract
- 4-5 cups powdered sugar
- 1/4-1/3 cup heavy whipping cream
Instructions
- Preheat oven to 350 degrees. Grease 2 9 inch cake pans with butter or oil.
- In a large bowl, whip the oil, sugar, and brown sugar until fluffy, about 3-4 minutes. Beat in the eggs, one at a time, until fully incorporated. Whip in the vanilla and Greek yogurt. Add the flour, cocoa powder, black cocoa powder, baking powder, baking soda, and salt. With the mixer running, slowly stream in the buttermilk. Do not overmix.
- Divide the batter evenly between the cake pans. Bake 30-35 minutes until the center is set and an inserted toothpick emerges with just a few moist crumbs. Let cool in the pans for 10 minutes, then run a knife around the edges to release the layers and flip onto a wire rack. Cool completely.
- When the cakes are cooled, make the frostings. For the marshmallow buttercream: In a bowl, whip the butter, marshmallow fluff, and vanilla on low speed until combined. Add in 2 cups of powdered sugar and 2 tbsp cream and mix to combine, then increase the speed to medium high and whip until very light and fluffy. If needed, pour in more sugar 1 tablespoon at a time until the frosting is soft and spreadable. For the hot chocolate buttercream: In a clean bowl, whip the butter, hot cocoa mix, cocoa powder, and vanilla on low speed until combined. Add 4 cups of powdered sugar and 1/4 cup of heavy cream ad mix to combine, then increase the speed to medium high and whip until very light and fluffy. If needed, add sugar 1 tablespoon at a time until the frosting is soft and spreadable and you get tired of reading this behemoth direction series.
- Place a cake stand or flat plate atop a flat surface. Set one cake layer on the stand. Frost the top with the marshmallow buttercream. Add the second layer. Frost all the way around the cake with the hot cocoa buttercream until completely covered. Arrange mini marshmallows in a crown on top of the cake.
Notes
*To make ahead: Cake layers can be baked ahead, cooled, and stored in the fridge, undecorated, for up to 3 days. You can also freeze the layers for up to a month. Be sure to wrap them tightly in plastic wrap or place in a secure ziptop bag. I recommend storing the layers separate so they do not stick together.
*To store: Decorated cake will store well, covered, at room temperature for up to 3 days, the fridge for 5, and the freezer for a 3 months.