You know that feeling when it’s cold outside, and you just want something warm, cozy, and a little over-the-top delicious? This Hot Chocolate Gooey Butter Cake is exactly that.
It’s rich, fudgy, super gooey in the middle, and has all the flavor of a mug of hot cocoa—but in cake form.
It’s one of those desserts that makes people close their eyes and go mmm after the first bite.
Why I Love This Recipe
This recipe came from a cold winter night when I had hot cocoa in hand and a craving for something a little extra. I mixed the idea of hot chocolate with the classic gooey butter cake, and it just worked. Every time I make it, it’s gone within the hour.
- It’s ridiculously rich and chocolatey
- That gooey center is unforgettable
- It has layers of textures—chewy edges, fudgy center, and little pops of melty marshmallow
- It’s easy to make but feels fancy
- It tastes even better the next day (if it lasts that long)
Makes: 12 servings
Total Time: 45 minutes
Bake Time: 35 minutes
Prep Time: 10 minutes
What You’ll Need
- 1 box (15.25 oz) chocolate cake mix
- 1 stick (½ cup) unsalted butter, melted
- 1 large egg
- 1 cup mini marshmallows
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup hot cocoa mix (just the powder)
Why This Recipe Works (Quick Science)
The butter, cream cheese, and eggs in the topping keep it ultra moist and soft in the middle, while the cake mix base firms up just enough to hold everything. Marshmallows partially melt during baking, giving you that hot chocolate vibe. The cocoa and hot cocoa mix give layered chocolate flavor that hits different.
Common Mistakes
- Using cold cream cheese – It won’t mix smoothly. Always soften it first.
- Overbaking – You want that gooey center. Pull it out when the edges look set but the middle jiggles just a little.
- Not letting it cool – It sets up more as it cools, making it easier to slice.
What to Serve With
- A scoop of vanilla or peppermint ice cream
- Hot cocoa or milk on the side
- Fresh berries for a little tart contrast
FAQ
Can I use homemade cake mix?
Yes! Use about 2 cups of homemade chocolate cake mix if you’d like.
Does this need to be refrigerated?
Yes, because of the cream cheese. Let it come to room temp before serving again.
Can I make it ahead?
Yes! It actually tastes better the next day. See below.
Substitutions and Variations
- Swap mini marshmallows with chocolate chips for a double chocolate version
- Use red velvet cake mix instead of chocolate for a fun twist
- Add peppermint extract for a holiday flavor
- Gluten-free cake mix works great here too
Make Ahead Tips
You can bake the whole thing a day in advance, let it cool, and store it in the fridge. Just bring it to room temp or warm slightly before serving. The gooeyness holds up beautifully.
Let’s Bake It!
Step 1: Make the Cake Base
In a large mixing bowl, combine 1 box (15.25 oz) chocolate cake mix, 1 stick (½ cup) melted unsalted butter, and 1 large egg. Mix until it forms a thick dough. Press it evenly into the bottom of a greased 9×13 pan.
Step 2: Add the Mini Marshmallows
Sprinkle 1 cup mini marshmallows evenly over the pressed dough layer.
Step 3: Make the Gooey Topping
In a large bowl, beat together 8 oz softened cream cheese, 2 large eggs, 2 cups powdered sugar, 2 tablespoons cocoa powder, 1 teaspoon vanilla extract, and ½ cup hot cocoa mix powder until smooth and thick.
Step 4: Spread the Topping Over the Marshmallows
Pour the chocolate cream cheese mixture gently over the marshmallow layer. Spread it out evenly with a spatula.
Step 5: Bake It
Bake in a preheated 350°F oven for 35 minutes, or until the edges are set but the center still jiggles slightly. Let it cool completely in the pan.
Step 6: Cool and Serve
Once the cake is completely cool, cut into squares and dust with extra powdered sugar. Serve on a round white plate.
Pro Tips
- Grease your pan really well to avoid sticking
- Don’t skip cooling time—this helps it set and slice cleanly
- Use room temp eggs and cream cheese for the best texture
- Sift powdered sugar to avoid lumps in your topping
- Use a plastic knife to cut clean slices once it’s cooled
Tools Required
- Mixing bowls
- Hand mixer
- 9×13 baking pan
- Rubber spatula
- Offset spatula (optional but helpful)
- Measuring cups and spoons
Leftovers & Storage
Store leftovers covered in the fridge for up to 4 days. To serve, let it sit at room temp for 20 minutes or microwave each slice for about 15 seconds to get that gooey center again.
Let’s Wrap It Up
There’s something magical about this dessert—like a warm mug of hot chocolate baked into a rich, gooey cake. It’s always a hit, whether it’s a casual night in or a special occasion. If you try this Hot Chocolate Gooey Butter Cake, let me know how it went in the comments! I’d love to hear your twist on it or answer any questions.
