Hot Chocolate Loaf Cake with Marshmallows and Cocoa Glaze
A rich, moist loaf cake infused with hot chocolate mix and cocoa powder, studded with chocolate chips and mini marshmallows throughout. Each mini loaf is topped with a smooth cocoa glaze and additional marshmallows that get pressed into the sticky coating. Perfect for winter gatherings or when you want all the cozy flavors of hot chocolate in cake form. The combination of buttermilk and hot chocolate mix creates an incredibly tender crumb with deep chocolate flavor that's more complex than typical chocolate cake.
Ingredients
- 10 TBSP unsalted butter, at room temperature
- 1 ¼ cups granulated sugar
- 2 eggs
- 1 egg yolk
- ½ cup buttermilk
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup sweetened hot chocolate mix, powderedcocoa powder + sugar mix2 TBSP cocoa + 2 TBSP sugar per 1/3 cup mixnone
homemade version
- ¼ cup unsweetened cocoa powder
- ¼ tsp salt
- ½ tsp baking powder
- ½ cup milk chocolate chips
- 1 cup mini marshmallows
- 1 ½ cups mini marshmallows, for topping
- 2 cups powdered sugar, sifted
- ⅓ cup sweetened hot chocolate mix, powderedcocoa powder + sugar mix2 TBSP cocoa + 2 TBSP sugar per 1/3 cup mixnone
homemade version
- 1 TBSP unsweetened cocoa powder
- ¼ cup hot milk
Instructions
- 1
Preheat oven to 350F
- 2
Spray three 6x3.5 inch mini loaf pans with baking spray or butter and flour them
- 3
Cream together butter and sugar until light and fluffy, about 3 minutes
- 4
Add eggs and egg yolk one at a time, beating for 1 minute after each addition and scraping bowl
- 5
Sift together hot chocolate mix, cocoa powder, flour, salt, and baking powder in a small bowl
- 6
Mix together buttermilk and vanilla extract in another small bowl
- 7
Alternate adding dry ingredients and buttermilk mixture in thirds, starting with dry ingredients
- 8
Remove from mixer and fold in chocolate chips and marshmallows using a spatula
- 9
Divide batter evenly among three loaves, filling about 2/3 of the way up
- 10
Place loaves on baking sheet and bake for 45-50 minutes until wooden skewer comes out clean
- 11
Cool for 5 minutes, then remove from pans and finish cooling on wire rack
- 12
Whisk hot milk and cocoa powder until granules dissolve
- 13
Add powdered sugar and hot chocolate mix, whisk until glaze is smooth and shiny
- 14
Place baking sheet under wire rack and bowl under each loaf to catch excess glaze
- 15
Pour glaze over each loaf
- 16
Sprinkle marshmallows on top and press into glaze
- 17
Apply second coating of glaze over marshmallows
Tips
Use room temperature ingredients for better mixing and a more even batter texture
Place a bowl under each loaf while glazing to catch excess - you can reuse the glaze for a second coating
Press marshmallows gently into the wet glaze so they adhere properly and don't fall off when serving
Good to Know
Store covered at room temperature for up to 2 days - best eaten day of making
Cake can be made 1 day ahead and glazed before serving
Serve at room temperature, cut with sharp knife to avoid dragging marshmallows
Common Mistakes
Don't overmix batter after adding flour to avoid tough cake
Cool completely before glazing or it will melt off
Press marshmallows into wet glaze immediately or they won't stick
Substitutions
Dairy-Free Swaps
General Alternatives
homemade version
FAQ
Can I make this in a regular loaf pan instead?
Yes, use one 9x5 inch loaf pan and bake for 55-65 minutes, checking with a skewer for doneness.
What if I don't have hot chocolate mix?
Mix 2 tablespoons cocoa powder with 2 tablespoons granulated sugar for each 1/3 cup hot chocolate mix called for.
How long will this cake keep?
Best eaten the day it's made due to the sticky glaze, but will keep covered for 2 days at room temperature.