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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.

Ingredients

Scale

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

Find it online: https://frommamamaya.com/easy-heavenly-hash-cake-recipe/