Skip the Bakery and Impress Your Guests with Sweater Weather Hot Cocoa Cake

Yields: 12-16 servings

Prep Time: 30 mins

Total Time: 1 hour

Ingredients

For the Hot Cocoa Cake:

• 1 c.

  canola oil, plus more for baking pan

• 2 1/4 c.

  all-purpose flour, spooned and leveled, plus more for baking pan

• 1/4 c.

  unsweetened cocoa powder

• 3

  (1.38-oz) envelopes hot cocoa mix

• 1 1/4 c.

  granulated sugar

• 1 tsp.

  baking powder

• 1/2 tsp.

  baking soda

• 1/2 tsp.

  kosher salt

• 2

  large eggs

• 1 tsp.

  pure vanilla extract

• 1 1/4 c.

  whole milk

For the Marshmallow Buttercream:

• 1 c.

  (2 sticks) unsalted butter, at room temperature

• 2 c.

  confectioners’ sugar

• 1 tsp.

  pure vanilla extract

• 1/4 c.

  heavy cream

• 1/4 tsp.

  kosher salt

• 2

  (7-oz) containers Jet-Puffed Marshmallow Creme

Directions

1. Make Hot Cocoa Cake: Preheat oven to 350°F. Grease and flour a 9- by 13-inch baking pan. Whisk together flour, cocoa powder, hot cocoa mix, sugar, baking powder, baking soda, and salt in a bowl. Beat oil, eggs, vanilla, and milk with an electric mixer on medium speed until fully combined, about 1 minute. Beat in flour mixture until combined, 1 to 2 minutes. Transfer to prepared pan.

2. Bake until a toothpick inserted into the center comes out clean, 25 to 28 minutes. Cool completely on a wire rack.

3. Make Marshmallow Buttercream and assemble: Beat butter with an electric mixer on medium speed until light and creamy, 1 to 2 minutes. Beat in confectioners’ sugar, vanilla, heavy cream, and salt, scraping down sides as necessary, until combined. Add marshmallow creme and beat until well combined, about 1 minute.

4. Transfer the cake on a tray or cake board. Spread a thin layer of frosting over the top and around the sides. Transfer 2 cups frosting to a piping bag fitted with a large star tip. Transfer another 1 cup frosting to a separate piping bag fitted with a small open tip. Transfer a final 1 cup frosting to a third piping bag fitted with a small star tip.

5. Use the large star decorating tip to pipe offset V-shaped shells down the middle of the cake. Repeat on the far left and right edges of the cake. Use the round open decorating tip to pipe two lines of small dots between each of the larger V patterns. Use the small star decorating tip to pipe a continuous swirl, or rope pattern, between the rows of dots. Serve immediately or store, covered, at room temperature for 2 to 3 days.

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