Easy Heavenly Hash Cake Recipe

Introduction

Easy Heavenly Hash Cake is a rich, chocolatey treat topped with gooey marshmallows and a smooth cocoa glaze. This comforting dessert combines a tender cake base with a sweet, creamy topping that’s sure to satisfy any sweet tooth. Perfect for family gatherings or a cozy night in.

Ingredients

• 2 cups granulated sugar
• 1 cup unsalted butter, melted
• 4 large eggs
• 2 teaspoons vanilla extract
• 1/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1 cup chopped walnuts or pecans
• 1 (10-ounce) bag mini marshmallows
• 3 1/2 cups powdered sugar
• 1/4 cup unsweetened cocoa powder (for topping)
• 1/2 cup evaporated milk
• 4 tablespoons unsalted butter, melted (for topping)
• 1/4 teaspoon salt (for topping)

Instructions

1. Step 1: Preheat the oven to 350 degrees. Spray a 13- by 9-inch baking pan with cooking spray and set it aside.
2. Step 2: In a large mixing bowl, combine the sugar, melted butter, eggs, and vanilla extract. Stir vigorously with a rubber spatula until well combined.
3. Step 3: Add the cocoa powder, baking powder, and salt to the mixture. Stir vigorously until the batter is smooth. Scrape down the sides and bottom of the bowl, then stir again briefly.
4. Step 4: Fold in the flour until just incorporated, then gently stir in the chopped nuts.
5. Step 5: Pour the batter into the prepared pan, smoothing the top evenly. Bake for 27 to 32 minutes, or until a toothpick inserted in the center comes out with just a few crumbs.
6. Step 6: Remove the cake from the oven and evenly sprinkle the mini marshmallows over the top. Return the cake to the oven for 2 to 2 1/2 minutes, until the marshmallows puff up and melt slightly.
7. Step 7: While the marshmallow-topped cake is baking, prepare the topping by stirring together powdered sugar, cocoa powder, evaporated milk, melted butter, and salt until very smooth.
8. Step 8: Remove the cake from the oven and immediately pour the topping over the hot marshmallows, spreading gently to cover the surface.
9. Step 9: Let the cake cool for at least 1 hour, allowing it to reach room temperature for easier slicing. Serve and enjoy!

Tips & Variations

• Substitute the chopped nuts with your favorite mix of pecans, almonds, or leave them out for a nut-free version.
• For extra richness, add a teaspoon of espresso powder to the batter to enhance the chocolate flavor.
• Use full-size marshmallows cut in halves if mini marshmallows are unavailable.
• Make sure not to overbake the cake; it should still be slightly moist for the best texture under the topping.

Storage

Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. To enjoy the topping at its best, bring refrigerated cake to room temperature before serving. Reheat individual slices briefly in the microwave if desired to soften the topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of evaporated milk in the topping?

Evaporated milk adds richness and thickness that regular milk doesn’t provide. If you don’t have evaporated milk, you can use regular milk, but the topping may be a bit thinner and less creamy.

Is it possible to make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend designed for one-to-one substitution. Be sure the blend contains xanthan gum or add it separately to help maintain texture.

Easy Heavenly Hash Cake Recipe

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★★★★★

4.8 from 74 reviews

This Easy Heavenly Hash Cake combines a rich, fudgy cocoa-flavored cake base with a delightful marshmallow topping and a smooth, chocolatey glaze. With crunchy nuts folded into the batter and a luscious finish, this dessert is perfect for chocolate lovers seeking a simple yet indulgent treat.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes plus 1 hour cooling
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 2 cups granulated sugar
• 1 cup unsalted butter, melted
• 4 large eggs
• 2 teaspoons vanilla extract
• 1/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1 cup chopped walnuts or pecans

Topping

• 1 10-ounce bag mini marshmallows
• 3 1/2 cups powdered sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 cup evaporated milk
• 4 tablespoons unsalted butter, melted
• 1/4 teaspoon salt

Instructions

1. Prepare the Pan and Oven: Preheat the oven to 350°F (175°C). Spray a 13- by 9-inch baking pan with cooking spray to prevent sticking, and set it aside.
2. Mix Wet Ingredients: In a large mixing bowl, combine the granulated sugar, melted butter, eggs, and vanilla extract. Stir vigorously with a rubber spatula until the mixture is well combined and smooth.
3. Add Dry Ingredients: Add the unsweetened cocoa powder, baking powder, and salt to the wet mixture. Stir vigorously until the batter becomes smooth, scraping down the sides and bottom of the bowl to ensure thorough mixing.
4. Incorporate Flour and Nuts: Fold in the all-purpose flour gently until just incorporated to avoid overmixing. Then stir in the chopped walnuts or pecans evenly into the batter.
5. Bake the Cake: Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 27 to 32 minutes. Check doneness by inserting a toothpick into the center; it should come out with just a few crumbs attached.
6. Add Marshmallow Topping: Remove the cake from the oven and immediately sprinkle the mini marshmallows evenly over the top. Return the pan to the oven for an additional 2 to 2 1/2 minutes until the marshmallows puff up and slightly melt together.
7. Prepare the Glaze: While the marshmallow-topped cake is still in the oven, mix together the powdered sugar, cocoa powder, evaporated milk, melted butter, and salt in a bowl. Stir until the mixture is very smooth and glossy.
8. Glaze the Cake: Take the cake out of the oven and pour the prepared glaze evenly over the hot cake, allowing it to drip down the sides.
9. Cool and Serve: Let the cake cool completely for at least one hour at room temperature, which helps the glaze to set and makes slicing easier. Once cooled, slice and serve.

Notes

• For a nuttier flavor, toast the chopped walnuts or pecans lightly before adding them to the batter.
• Ensure not to overbake the cake to keep it moist and fudgy.
• The marshmallow topping sets quickly; watch closely to prevent them from burning.
• Cooling the cake fully before slicing is essential to avoid messy cuts.
• You can substitute the nuts with chocolate chips for an extra chocolate boost.

Keywords: Heavenly Hash Cake, chocolate cake, marshmallow topping, fudgy cake, easy dessert, walnut cake, chocolate glaze