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Mint Hot Chocolate Cake

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5 from 2 reviews

  • Author: Katie
  • Total Time: 2 Hrs 30 Min
  • Yield: 14 Slices 1x
  • Diet: Low Lactose


Rich and refreshing mint hot chocolate cake layers filled with homemade marshmallow fluff and covered in a whipped mint chocolate buttercream frosting.



Mint Hot Chocolate Cake

  • 3 cups all-purpose flour

  • 2 cups granulated sugar

  • 1 cup dairy-free mint hot chocolate mix *can substitute with 1 cup of cocoa powder plus 1 tablespoon of peppermint extract

  • 2 teaspoons baking soda

  • 1 teaspoon fine sea salt

  • 2 cups dairy-free milk

  • 1 cup vegetable or canola oil

  • 1 tablespoon vanilla extract

  • 3 tablespoons white vinegar

Marshmallow Fluff Filling

  • ⅓ cup water

  • ½ cup granulated sugar

  • ¾ cup white corn syrup

  • 3 egg whites

  • ½ teaspoon cream of tartar

  • ½ teaspoon vanilla extract

Mint Hot Chocolate Buttercream

  • 2 cups dairy-free salted butter, room temperature

  • 6 cups icing sugar

  • ¼ cup dairy-free mint hot chocolate mix *can substitute for cocoa powder + 1 teaspoon peppermint extract

  • 1 teaspoon fine sea salt

  • 1 tablespoon vanilla extract

  • ¼ cup dairy-free milk

  • optional: mini marshmallows for decor

Chocolate Ganache Drip

  • ½ cup dairy-free chocolate

  • 2 tablespoons dairy-free milk


Mint Hot Chocolate Cake

  1. Preheat the oven to 350 degrees and prepare three 8-inch round cake pans with non-stick spray and parchment paper.

  2. In the bowl of a stand mixer add all the dry ingredients and give a quick whisk together.

  3. Add in the milk, vegetable or canola oil, and vanilla extract and mix until fully incorporated.

  4. Pour in the vinegar and mix until fully incorporated. Be careful not to over-mix the batter at this stage.

  5. Divide the cake batter between the prepared pans and bake for 25-30 minutes or until a toothpick comes out with a few crumbs.

  6. Cool in the pans for 10 minutes and then invert on a cooling rack to fully cool.

Marshmallow Fluff Filling

  1. In a medium pot bring the water, sugar, and corn syrup to a boil over medium-high heat and place the candy thermometer in.

  2. Prepare your stand mixer bowl and whisk attachment by quickly wiping it down with vinegar and a paper towel to get rid of any oil.

  3. In the bowl of a stand mixer, add the egg whites and cream of tartar.

  4. When the sugar syrup mixture reaches 225°F start the stand mixer on low and increase to medium. Stop when soft peaks are achieved which should take approximately 3-4 minutes.

  5. Remove the sugar syrup mixture from the heat once it reaches 240°F and very carefully pour the syrup into the stand mixer while mixing on low.

  6. Once the syrup is in the mixer turn the speed up to medium-high and let whip for approx 6-8 minutes or until the mixture is thicky and glossy.

  7. Add in the vanilla extract and mix until combined.

  8. Allow to fully cool before filling the cake with marshmallow fluff.

Mint Hot Chocolate Buttercream

  1. In the bowl of a stand mixer beat the butter on high speed with the paddle attachment until light and fluffy. This should take approximately 5-10 minutes.

  2. Add in the icing sugar, mint hot chocolate mix, salt, vanilla extract, and milk, and mix on low until combined.

  3. Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.

Chocolate Ganache Drip

  1. In a microwave-safe bowl heat the chocolate and milk in 30-second intervals until fully melted and smooth. Stir between each interval.

  2. Depending on the kind of milk, the drip may require a touch more milk to thin or a few more pieces of chocolate to thicken. *I always test my chocolate ganache drips over the edge of the kitchen sink before applying to a cake to check the consistency.

Cake Assembly

  1. Place one leveled layer of mint hot chocolate cake on a cake board or plate. Top with approximately 1 ½ cups of buttercream.

  2. Pipe a buttercream border around the edges and fill with approximately 1 cup of marshmallow filling.

  3. Repeat with the remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.

  4. Cover the cake with another layer of buttercream and smooth the sides of the cake with the cake comb to create a textured finish. Put it back in the refrigerator to chill.

  5. On a well-chilled cake, with a spoon or a piping bag, drip the warm chocolate ganache over the edges of the cake and put it back in the refrigerator.

  6. Decorate as you please. I used mini marshmallows around the top edge and sprinkled a bit of mint hot chocolate powder inside the marshmallow border. Enjoy.

  • Prep Time: 2 Hours
  • Cook Time: 30 Minutes
  • Category: Cakes
  • Method: Baking
  • Cuisine: American