This cozy high altitude hot chocolate cake has three layers of soft and moist chocolate cake, fluffy vanilla buttercream, and homemade vanilla bean marshmallows. I decided on a naked cake to showcase the beautiful piping between each layer, and a dusting of powdered sugar is reminiscent of softly falling snow.
Looking for more Christmas cake inspiration? You’ll love my Christmas tree cake, champagne cake, and North Pole chocolate and peppermint cake.
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Why You’ll Love This Cake
Easy to Make. The cake is my favorite high altitude chocolate cake recipe, which is so quick and easy to make with just a bowl and whisk.
Perfect for a Christmas Party. With the pretty piped buttercream, fluffy homemade marshmallow and dusting of powdered sugar, this hot chocolate cake is so festive for the holidays.
Versatile. Instead of the vanilla buttercream, try filling the cake with homemade marshmallow fluff, then frosting the cake with chocolate buttercream. Or add a dark chocolate ganache drip.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
Cake
- All-Purpose Flour. Adds structure to the cake.
- Cocoa Powder. Gives chocolate cake its chocolate flavor and rich color.
- Granulated Sugar. Adds sweetness and moisture.
- Espresso Powder. A small amount of espresso powder enhances the flavor of the cocoa powder, without making the cake taste like coffee.
- Baking Powder + Baking Soda. Leavens the cake so it rises.
- Coarse Kosher Salt. Balances the sweetness.
- Eggs. Add structure.
- Whole Milk + Sour Cream. Moisture, fat, flavor and acidity.
- Vegetable Oil. Moisture.
- Vanilla Extract. Complements the flavor of the chocolate.
Buttercream
- Butter. While I use unsalted butter in all of my baking, you can certainly use salted and just omit the extra salt in the recipe.
- Powdered Sugar. Sweetens and thickens the buttercream.
- Meringue Powder. Adds stability and improves the texture.
- Salt. Balances the sweetness.
- Vanilla. Use a good-quality vanilla extract or vanilla bean paste for the best flavor.
- Milk or Cream. Add as needed for desired consistency.
- Marshmallows. Homemade marshmallows look especially pretty on this hot chocolate cake.
Instructions
Cake
- Preheat the oven to 350 F, and spray the bottoms of three 8-inch cake pans with non-stick spray.
- In a large bowl, sift together the flour, sugar, cocoa powder, espresso powder, baking soda, baking powder and salt.
- Separately, whisk together the eggs, milk, sour cream, oil and vanilla. Add the wet ingredients to the dry, and whisk until combined, about 15 seconds.
- Divide the batter between the pans. Bake on the center oven rack for about 22-28 minutes, until the tops of the cakes spring back when lightly touched, or a toothpick inserted in the center comes out clean.
- Set the pans on a cooling rack, cover loosely with a clean kitchen towel, and cool completely before frosting.
Buttercream
- In the bowl of your stand mixer fitted with the whisk attachment, beat the butter on medium speed for 1 minute until smooth.
- With the mixer on low, gradually add the powdered sugar, meringue powder and salt, mixing to combine.
- Add the vanilla, and increase the speed to medium (#4-6 on a Kitchen Aid mixer); whip for 4-5 minutes until very light and fluffy, scraping the bowl down occasionally, and only adding the milk if needed for desired consistency.Turn the speed down to “stir” and mix for 2 minutes to eliminate big air bubbles.
Assembly
- Place one of the cooled cakes on a cake board or cake pedestal.
- Fit a piping bag with tip 6B and fill with the buttercream. Pipe the buttercream onto the cake, then place the second cake layer on top. Repeat piping and stacking the cake layers, then pipe a final layer of buttercream on top of the cake.
- Pile the buttercream with marshmallows and dust lightly with powdered sugar.
- If you don’t want to make a naked cake, the frosting recipe yields enough to completely frost and cover the cake with buttercream.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common questions with cake making, so that you can be successful in your own baking! I also suggest reading these comprehensive posts on making Perfect American Buttercream, How to Stack, Fill, Crumb Coat and Frost Layer Cakes and How to Use Piping Bags.
Frequently Asked Questions
Can you use hot chocolate mix instead of cocoa powder in cakes?
No. Hot chocolate mix (or hot cocoa mix) is a combination of cocoa powder, sugar and powdered milk, and is not interchangeable with baking cocoa powder.
How should I keep a naked cake from drying out?
Naked cakes with unfrosted sides tend to dry out much more quickly than a cake that’s covered in buttercream. Keep the cake soft and moist by storing it in an airtight container until ready to serve.
Can I cut this recipe in half for a smaller cake?
Yes. You can make half the cake batter in three 6-inch pans.
What piping tip did you use to pipe the buttercream?
Wilton tip 6B.
Did you make your own marshmallows?
Yes, these are homemade! You can get my marshmallow recipe here.
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High Altitude Hot Chocolate Cake with Homemade Marshmallows
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Whisk Attachment
Ingredients
Cake
- 2 cups all-purpose flour, spooned and leveled
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened, Dutch-processed cocoa powder
- 2 tbsp instant espresso powder or instant coffee
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 4 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1 cup sour cream room temperature
- 1 cup vegetable oil
- 1 tbsp vanilla extract
Buttercream
- 2 cups unsalted butter, softened to room temperature (substitute half the butter with shortening for a whiter frosting)
- 4 cups powdered sugar
- 1 tbsp meringue powder, optional
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 tsp vanilla bean paste or vanilla extract
- 2-4 tbsp whole milk or cream, only if needed for desired consistency
- marshmallows for topping, homemade or store bought
Instructions
Cake
- Preheat the oven to 350 F, and spray the bottoms of three 8-inch cake pans with non-stick spray. If making half the recipe, use three 6-inch cake pans.
- In a large bowl, sift together the flour, sugar, cocoa powder, espresso powder, baking soda, baking powder and salt.
- Separately, whisk together the eggs, milk, sour cream, oil and vanilla. Add the wet ingredients to the dry, and whisk until combined, about 15 seconds.
- Divide the batter between the pans. Bake on the center oven rack for about 22-28 minutes, until the tops of the cakes spring back when lightly touched, or a toothpick inserted in the center comes out clean.
- Set the pans on a cooling rack, cover loosely with a clean kitchen towel, and cool completely before frosting.
Buttercream
- In the bowl of your stand mixer fitted with the whisk attachment, beat the butter on medium speed for 1 minute until smooth.
- With the mixer on low, gradually add the powdered sugar, meringue powder and salt, mixing to combine.
- Add the vanilla, and increase the speed to medium (#4-6 on a Kitchen Aid mixer); whip for 4-5 minutes until very light and fluffy, scraping the bowl down occasionally, and only adding the milk if needed for desired consistency.Turn the speed down to "stir" and mix for 2 minutes to eliminate big air bubbles.
Assembly
- Place one of the cooled cakes on a cake board or cake pedestal.
- Fit a piping bag with tip 6B and fill with the buttercream. Pipe the buttercream onto the cake, then place the second cake layer on top. Repeat piping and stacking the cake layers, then pipe a final layer of buttercream on top of the cake.
- Pile the buttercream with marshmallows and dust lightly with powdered sugar.
- If you don't want to make a naked cake, the frosting recipe yields enough to completely frost and cover the cake with buttercream.
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