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How to Make a Delicious Hot Cocoa Dump Cake

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This hot cocoa dump cake is so rich and flavorful and only needs a handful of ingredients! You can top it with anything you’d like, from sprinkles to crushed cookies to candy!

hot cocoa dump cake with whipped cream on a checkered plate

We love having hot chocolate in the wintertime, even in Texas! For a fun spin on warming up with a cup of hot chocolate, try this amazing hot cocoa dump cake. I couldn’t put it down!

Ingredients

You don’t need many ingredients and can find most everything you need in the baking aisle of your grocery store for easy shopping!

Holiday Garnish Ideas: You can easily decorate this up to match a holiday, such as topping with Candy Hearts for Valentine’s Day, crushed peppermint for Christmas, blue and silver sprinkles for Hanukkah, or some orange sprinkles for Thanksgiving or Halloween!

Supplies Needed: Large bowl, cooking spray, 13 x 9-inch baking pan (you can also use an 8 x 8 pan like I did for a thicker batch!)

white pan with baked hot cocoa dump cake

Directions

  1. Heat over to 350 degrees F and lightly spray baking pan with cooking spray.
  2. Whisk dry pudding mix with milk in large bowl for approximately two minutes.
  3. Stir in cake mix and half of mini marshmallows (2 cups) until combined. Set aside the remaining 2 cups of mini marshmallows.
  4. Pour mixture into baking pan and spread the top evenly with the chocolate chips.
  5. Bake 30-35 minutes or until toothpick inserted into the middle of the cake comes out clean.
  6. Immediately after removing the cake from the oven, sprinkle the remaining 2 cups of mini marshmallows on top of the entire cake.
  7. Let cake cool completely (about one hour.) Before serving, sprinkle the cake with the hot chocolate mix.
  8. Optional: Once serving size is cut, garnish with whipped cream, sprinkles, cookies, or candy,

Here’s a Quick Video Tutorial!

Perfect Presentation Platters

Baking Pan: I love my white stoneware baking pan from Target, which I use all the time! (Like in my tator tot breakfast casserole!) I placed the baking pan on my MacKenzie-Childs wooden checkered board as it cooled.

Serving Plates: I also used MacKenzie Childs for the checkered serving plates, which come in a set of four. I also love plaid plates for Winter, such as this red, blue, and green set from Walmart or this red plaid style from Williams-Sonoma.

For plates you could use year-round, you can’t go wrong with this white porcelain set from World Market or this black stoneware set from Walmart. If you prefer a pattern, I love this black and white medallion print as well!

Leanna holding a serving of hot chocolate cake in front of baking dish

Can I Make This Ahead of Time?

Yes! The cake mixture can be prepared 1-2 days ahead of time but wait to add the rest of the marshmallows and hot cocoa powder until after you take it out of the oven to achieve that gooey marshmallow effect.

hot cocoa dump cake in white baking pan

Storing Leftovers

This recipe’s leftovers should last 3-5 days. Cover with Saran Wrap and store in fridge or at room temperature. Reheat in the microwave for 30 seconds to one minute before serving again.

Close-up of chocolate cake covered with whipped cream on a black-and-white checkered plate

Dig In!

I love how this recipe leaves room for you to put your own creative spin on it with the toppings. I hope this hot cocoa dump cake can help create lots of cozy memories in your home! Also, a special thanks to www.tablespoon.com for the recipe inspiration.

Have a wonderful day, friends!

Print

Delicious Hot Cocoa Dump Cake

This hot cocoa dump cake is so rich and flavorful and only needs a handful of ingredients!

  • Author: Leanna
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 1215 portions 1x
  • Category: Dessert

Ingredients

Scale

You don’t need many ingredients and can find most everything you need in the baking aisle of your grocery store for easy shopping!

Holiday Garnish Ideas: You can easily decorate this up to match a holiday, such as topping with Candy Hearts for Valentine’s Day, crushed peppermint for Christmas, blue and silver sprinkles for Hanukkah, or some orange sprinkles for Thanksgiving or Halloween!

Supplies Needed: Large bowl, cooking spray, 13 x 9-inch baking pan (you can also use an 8 x 8 pan like I did for a thicker batch!)

Instructions

  • Heat over to 350 degrees F and lightly spray 13 x 9-inch pan with cooking spray.
  • Whisk dry pudding mix with milk in large bowl for approximately two minutes.
  • Stir in cake mix and half of mini marshmallows (2 cups) until combined. Set aside the remaining 2 cups of mini marshmallows.
  • Pour mixture into 13 x 9-inch baking pan and spread the top evenly with the chocolate chips.
  • Bake 30-35 minutes or until toothpick inserted into the middle of the cake comes out clean.
  • Immediately after removing the cake from the oven, sprinkle the remaining 2 cups of mini marshmallows on top of the entire cake.
  • Let cake cool completely (about one hour.) Before serving, sprinkle the cake with the hot chocolate mix.
  • Optional: Once serving size is cut, garnish with whipped cream and sprinkles.

Notes

Thanks to www.tablespoon.com for the recipe inspiration!

Keywords: Dessert, hot chocolate dump cake

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