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featured hot chocolate bundt cake

Hot Chocolate Bundt Cake Recipe

Course: Dessert
Cuisine: American
Prep Time: 45 minutes
Cook Time: 45 minutes
Cool Time: 1 hour
Total Time: 2 hours 30 minutes
Servings: 12
Calories: 747kcal
This hot chocolate bundt cake tastes just like your favorite cup of hot cocoa. It's rich, chocolatey, and topped with marshmallows! Everyone will love the taste (and the look) of this beautiful hot chocolate cake. It's the perfect dessert to perk up your winter!
Print Recipe


For the Cake

  • 2 teaspoons unsweetened cocoa powder
  • 1 cup water
  • ¾ cup unsalted butter cubed
  • ¾ cup canola oil
  • 4 ounces semisweet baking chocolate finely chopped
  • 1 ½ cups granulated sugar
  • 3 cups Bob’s Red Mill All-Purpose Flour
  • ¾ cup dry hot cocoa mix
  • 2 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 3 eggs room temperature
  • ¾ cup buttermilk
  • 1 tablespoon pure vanilla extract
  • 1 cup milk chocolate chips
  • 1 cup mini marshmallows

For the Chocolate Ganache

  • cup heavy cream
  • 2 tablespoons unsalted butter cubed
  • 4 ounces semisweet baking chocolate finely chopped

For the Garnish

  • 1 cup marshmallow creme
  • Mini Marshmallow Bits the very tiny marshmallows that come in a shaker


  • Preheat the oven to 350°F. Grease a bundt cake pan and lightly sprinkle with the unsweetened cocoa powder. Set aside.
    2 teaspoons unsweetened cocoa powder
    ingredients for hot chocolate bundt cake
  • In a medium saucepan, heat the water until warm.
    1 cup water
  • Add the butter, oil, and chopped semisweet chocolate. Cook on low, stirring constantly, until the chocolate is melted and the mixture is smooth.
    ¾ cup unsalted butter, ¾ cup canola oil, 4 ounces semisweet baking chocolate
  • Turn off the heat and stir in the sugar until smooth. Let cool for 5-10 minutes.
    1 ½ cups granulated sugar
  • In a medium bowl, stir together the flour, cocoa mix, baking soda, and salt. Set aside.
    3 cups Bob’s Red Mill All-Purpose Flour, ¾ cup dry hot cocoa mix, 2 ½ teaspoons baking soda, ½ teaspoon salt
  • Pour the cooled chocolate mixture into the bowl of a stand mixer fitted with a paddle attachment. Beat in the eggs one at a time until just combined.
    3 eggs
  • Slowly add the flour mixture and mix until just combined.
  • Add the buttermilk and vanilla extract and mix until just combined.
    ¾ cup buttermilk, 1 tablespoon pure vanilla extract
  • Fold in the chocolate chips and mini marshmallows.
    1 cup milk chocolate chips, 1 cup mini marshmallows
  • Pour batter into the prepared bundt cake pan.
  • Bake the cake for 45 minutes or until a toothpick comes out clean. Allow to cool for 10-15 minutes, then flip it onto a cooling rack. Cool completely before topping with the ganache.
    hot chocolate bundt cake after baking without toppings on a white serving tray
  • After cake cools, make the ganache. Place the heavy cream, butter, and chocolate in a microwave safe bowl. Microwave these ingredients for 30 seconds at a time, stirring after each time until the mixture is melted and smooth. Let cool for about 5 minutes or until slightly thickened. Set aside.
    ⅓ cup heavy cream, 2 tablespoons unsalted butter, 4 ounces semisweet baking chocolate
  • Add the marshmallow creme to a large zip-top bag and cut off one corner. Squeeze the bag to drizzle the creme on the cooled cake.
    1 cup marshmallow creme
  • Drizzle the chocolate ganache onto the cake.
  • Sprinkle the cake with the marshmallow bits. Allow the ganache to fully set before slicing and serving.
    Mini Marshmallow Bits



Calories: 747kcal | Carbohydrates: 86g | Protein: 8g | Fat: 43g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 379mg | Potassium: 272mg | Fiber: 5g | Sugar: 51g | Vitamin A: 637IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 4mg