Hot Chocolate Marshmallow Bundt Cake


If you'd never say no to a steamy mug of hot chocolate topped with marshmallows, you'll adore this extra-indulgent cocoa bundt cake topped with marshmallow meringue.

Hot Chocolate Marshmallow Bundt Cake
Photo: Carson Downing
Hands On Time:
30 mins
Total Time:
1 hrs 30 mins


  • 4 ounce unsweetened chocolate, chopped (2/3 cup)

  • 1 tablespoon unsweetened cocoa powder

  • 1 ¾ cup all-purpose flour

  • cup malted milk powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • ¾ cup butter, softened

  • 1 ½ cup granulated sugar

  • ¾ cup packed brown sugar

  • cup vegetable oil

  • 3 eggs, at room temperature

  • 2 ½ teaspoon vanilla

  • 1 cup water

  • ¾ cup semisweet chocolate chips

  • 2 egg whites

  • ¼ teaspoon cream of tartar

  • ¼ cup light color corn syrup


  1. Preheat oven to 350°F. In a small bowl microwave unsweetened chocolate 1 to 2 minutes or until melted, stirring every 30 seconds. Cool slightly.

  2. Coat a 10-inch fluted tube pan with nonstick baking spray. Add cocoa powder. Shake and tilt pan to coat interior; discard excess cocoa powder. In a medium bowl stir together flour, milk powder, baking soda, and 1/2 tsp. salt.

  3. In a large bowl beat butter with a mixer on medium to high 30 seconds. Add 1 cup of the granulated sugar, the brown sugar, and 1/3 cup vegetable oil. Beat until combined, scraping sides of bowl as needed. Add eggs, one at a time, beating until combined after each. Beat in melted chocolate and 1 1/2 tsp. of the vanilla.

  4. Alternately add flour mixture and 1 cup water to mixture, beating on low after each addition just until combined. Stir in chocolate chips. Pour batter into pan, spreading evenly.

  5. Bake 45 minutes or until a wooden skewer comes out clean. Cool in pan on a wire rack 15 minutes. Remove cake from pan; cool completely.

  6. For marshmallow meringue: In a large bowl beat the egg whites and cream of tartar with a mixer on medium until soft peaks form (tips curl). In a small heavy saucepan combine the remaining 1/2 cup granulated sugar, the light-color corn syrup, and 1/4 cup water; bring to boiling, swirling pan gently to dissolve sugar. Cook sugar syrup to 240°F (2 to 3 minutes), then immediately remove from heat. With mixer running on medium-low, slowly pour syrup in a steady stream into bowl with egg whites. Increase speed to medium-high and beat 4 minutes or until glossy and stiff. Beat in the remaining 1 tsp. vanilla and a pinch of salt.

  7. Once cake is completely cool, top with spoonfuls of marshmallow meringue. If desired, use a kitchen torch to lightly toast marshmallow meringue. Serves 12.

Nutrition Facts (per serving)

555 Calories
27g Fat
74g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 555
% Daily Value *
Total Fat 27g 35%
Saturated Fat 13g 65%
Cholesterol 77mg 26%
Sodium 383mg 17%
Total Carbohydrate 74g 27%
Total Sugars 53g
Protein 7g
Calcium 49mg 4%
Iron 3.2mg 18%
Potassium 209mg 4%
Folate, total 44.2mcg
Vitamin B-12 0.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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