Red Velvet Hot Chocolate Sheet Cake
Rich red velvet cake layers slathered with hot chocolate buttercream and topped with marshmallows & chocolate curls.
Equipment
- 9x13 Baking Pan
- Scalloped Cake Scraper
- angled icing spatula
Ingredients
Red Velvet Sheet Cake
- 3/4 cup buttermilk room temperature
- 2/3 cup sour cream room temperature
- 3 large eggs room temperature
- 1/3 cup vegetable oil
- 1 Tablespoon vanilla
- 1 15.25oz or 13.25oz Box Red Velvet Cake Mix I always use Duncan Hines
Hot Chocolate Buttercream
- 1 1/2 cup (3 sticks) Unsalted butter left out at room temperature for 10 minutes
- pinch of salt
- 1 Tablespoon vanilla
- 1/4 cup cocoa powder
- 1/2 cup hot cocoa mix
- 2/3 cup heavy cream seems like a lot, but the hot cocoa and cocoa powder soak up a lot of it
- 8-9 cups powdered sugar
Garnishes
- large marshmallows
- regular marshmallows
- mini marshmallows
- dust of cocoa powder
- chocolate shavings or mini chocolate chips
Instructions
For the Red Velvet Sheet Cake
- Preheat the oven to 325 degrees. Prep the 9x13 cake pan with shortening/flour, cake goop, or baking spray. Set aside.
- In a large bowl, hand whisk together all the ingredients except for the cake mix. Sift in the cake mix, then stir gently to combine. Pour into the prepared cake dish, then bake for 25-27 minutes. Set aside to cool completely.
For the Hot Chocolate Buttercream
- In a stand mixer fitted with a paddle attachment, whip up the butter until it's light and fluffy. Add in the salt, vanilla, cocoa, heavy cream, and hot chocolate mix. Whip up, then add in the powdered sugar. It may be thick depending on your hot cocoa mix - so add in a touch more heavy cream if needed. Whip up on high speed for 2 minutes to lighten the texture. Use a wooden spoon to beat out any air bubbles until smooth.
Assembly
- Spread on the hot cocoa buttercream in an even layer. Use the cake scraper to make the textured pattern on top of the cake. Slice the large marshmallows in half and place them (sliced side down) on the outside edges of the cake. Place on the regular-sized mallows, then the mini marshmallows on the cake. Dust on a bit of the cocoa with a mesh sieve, then sprinkle on the chocolate shavings. Enjoy!