My hot chocolate cake recipe is the ultimate cake for chocolate lovers. It features a moist and rich cake layered with vanilla and milk chocolate frostings, which also sneaks in a secret ingredient: hot cocoa mix. 

When I took a cake decorating module in culinary school, little did I know it would spark a passion for making extravagant layer cakes. I’ve been sharing many of my creations here, not to show off (well, maybe a little!), but to prove just how easy they are to make. This hot chocolate cake is no different. What makes layer cakes look impressive is, well, the layers. 

I took my tried-and-true chocolate cake recipe (pantry staples only) and then worked on developing a unique frosting combination. I use both vanilla and chocolate for visual effect, but also to sneak in hot chocolate mix. Also, adding real milk chocolate to it gives it the full hot chocolate effect. The end result is a cake that looks as good as it tastes, and with very little effort. 

Table of Contents

1. Arman’s recipe highlights
2. Key Ingredients and Tips
3. How to make
4. Expert tips
5. How to store leftovers
6. More easy chocolate cake recipes
7. Hot Chocolate Cake (Recipe Card)

Key Ingredients and Tips

• All-purpose flour. I suggest sifting the flour to remove clumps and making a light, fluffy cake. If you need this to be gluten-free, I’ve tested it with King Arthur gluten-free flour, and it worked. I can’t vouch for other brands.
• Cocoa powder. Use unsweetened Dutch-process cocoa powder and look for a high-quality one, as it can make or break the recipe. I swear by Ghirardelli. For a bolder dark chocolate flavor, use black or dark cocoa powder. 
• Sugar. I used white sugar, but you can use half-and-half white and brown sugar if you prefer a moister cake (brown sugar keeps things moister).
• Baking soda. Provides rise and fluffiness to the cake’s texture. Also reacts with the vinegar to mimic what an egg would do.
• Salt. Just a pinch to balance the sweetness.
• Oil. I typically use vegetable or canola oil. Any neutral oil works.
• Vinegar. White vinegar or apple cider vinegar. You can also use lemon juice if you don’t have any vinegar on hand. 
• Vanilla extract. A full tablespoon sounds like a lot, but it cuts through the rich chocolate flavor.
• Milk. I used unsweetened almond milk, but any milk works. 

For the vanilla and chocolate frostings:

• Unsalted butter. Use room temperature butter from a block, not a spread. Spreads usually contain water, which can affect the cake’s texture. 
• Powdered sugar (confectioners’ sugar). Sift it well before using it to ensure there are no clumps throughout. 
• Cocoa powder OR hot cocoa mix. For the chocolate frosting. If you go for the hot cocoa mix, I love Swiss Miss or Hershey’s. Nothing fancy!
• Milk chocolate. For the chocolate frosting. I prefer a chopped-up milk chocolate bar, as it yields a creamier frosting compared to chocolate chips (which can sometimes turn out a little gritty- they are meant to hold their shape).
• Vanilla extract. Only for the vanilla frosting. It overpowers the milk chocolate one.
• Milk. To thin out the frosting. I used unsweetened almond milk. 

How to make

1. Prep. Preheat the oven to 180C/350F and grease two 8-inch cake pans.
2. Make the cake batter. In a large bowl, combine the dry ingredients. Add the wet ingredients and stir until combined.
3. Bake. Pour the batter evenly into the prepared pans. Bake the cakes for 25 minutes or until a toothpick comes out mostly clean. Remove from the oven and let cool completely.
4. Make the vanilla frosting. Using an electric mixer on low speed, beat the butter until smooth. Slowly add powdered sugar and vanilla extract. Add milk and whisk until a thick frosting remains. 
5. Make the chocolate frosting. In a microwave-safe bowl, melt the chocolate. Using an electric mixer, beat the butter until smooth. Add the cocoa powder, powdered sugar, and milk. Once combined, add the melted chocolate and continue beating until smooth. 
6. Assemble. Slice the cakes in half. Start with the bottom layer of the cake, then add ⅕ of the chocolate frosting, followed by ⅕ of the vanilla frosting. Add another cake layer, then repeat until you have a four-layer cake. Spread the remaining frosting.
7. Chill and serve. Refrigerate the cake for 30 minutes, then slice and serve.

Expert tips

• Use store-bought frosting. When I’m short on time, I use store-bought frosting, and it still turns out delicious (Betty Crocker Vanilla and Milk chocolate). You can also make the frosting (and the cake) the night before. 
• Let the cakes chill in the fridge before slicing them in half. I find the colder they are, the easier they are to slice. 30 minutes is sufficient time for them to firm up enough to slice cleanly.
• Cover the cake in a crumb coat. This involves spreading a very thin layer of frosting on the outside of the cake, which helps the crumbs stick to the cake so the top layer of frosting goes on smoothly. I demonstrate this in the video below.

More easy chocolate cake recipes

Death By Chocolate Cake

Flourless Cake

Mint Chocolate Cake

Chocolate Espresso Cake

Chocolate Caramel Cake

Chocolate Peanut Butter Cake