Hot Chocolate Cake Pops/ Balls

With Oven-Toasted Marshmallows

These Hot Chocolate Cake Pops taste just like a warm mug of cocoa — rich chocolate cake, soft and fudgy inside, and topped with gooey toasted marshmallows. They’re cozy, nostalgic, and perfect for winter gatherings.

Instead of dipping or heavy coatings, the cake is mixed with a soft chocolate frosting just until it holds together, then rolled into balls, topped with marshmallows, and toasted in the oven for that classic hot-chocolate finish.

Ingredients

Chocolate Cake

• 1 cup butter

• 1/4 cup cocoa powder

• 1 cup water

• 2 cups sugar

• 2 cups all-purpose flour

• 1/2 teaspoon salt

• 1/2 cup buttermilk

• 1 teaspoon baking soda

• 2 eggs, beaten

• 1 teaspoon vanilla

Chocolate Frosting (Cake Ball Binder)

This frosting is intentionally soft and slightly wet so it blends smoothly into the cake crumbs and helps form firm, rollable cake balls.

• 1/4 cup butter

• 2 tablespoons cocoa powder

• 3 tablespoons buttermilk

• 1½–2 cups powdered sugar

• 1 teaspoon vanilla

Topping

• Marshmallow halves

How to Make Hot Chocolate Cake Pops

1. Bake the Chocolate Cake

In a saucepan, melt the butter with the water and cocoa powder until smooth. Remove from heat and let cool slightly.

In a large bowl, whisk together sugar, flour, baking soda, and salt. In a separate bowl, whisk together the buttermilk, eggs, and vanilla. Add the chocolate mixture to the buttermilk mixture, then combine everything with the dry ingredients until smooth.

Pour into a greased pan, tap gently to release air bubbles, and bake at 350°F for 20–25 minutes, until the center is set. Let cool completely.

2. Make the Frosting Binder

In a saucepan, melt the butter with cocoa powder and buttermilk. Remove from heat and stir in powdered sugar and vanilla until smooth. The frosting should be soft and pourable, not stiff.

3. Form the Cake Balls

Crumble the cooled cake into a large bowl.

Slowly add the frosting a little at a time. Stop once the mixture holds together and can be rolled into a firm ball that doesn’t crack or feel greasy. You may not use all the frosting.

Roll into 2 inch balls and place on a parchment-lined baking sheet.

These can be made with sticks as cake pops or served as simple cake balls — both work beautifully.

4. Add Marshmallows + Toast

Preheat the oven to 425°F.

Gently press the marshmallows onto the top of each cake ball before placing them in the oven. Completely cover.

Place the tray on the top rack and toast for 1-2 minutes or until golden brown, watching very closely.

Important: Keep an eye on the cake balls while they’re in the oven. If a marshmallow starts to slide off or doesn’t stick correctly, simply pull the tray out, adjust the marshmallow placement, and return it to the oven until lightly golden.

Remove once marshmallows are toasted and slightly melted.

Why You’ll Love These

• Soft, fudgy texture that tastes like hot chocolate

• Marshmallows toasted directly on the cake balls

• No dipping or candy coating required

• Adorable for parties, holidays, or gifting

• Easy to customize with sticks or without

Tips for Best Results

• Add frosting gradually — the cake should be moist but still hold its shape

• Watch closely during broiling — marshmallows toast fast

• These are best enjoyed the day they’re made for the softest texture

• Serve on sticks, in mini liners, or on a platter for a cozy dessert spread

I Hope You Love These as Much as I Do 🤍

These Hot Chocolate Cake Pops are one of my favorite winter treats — simple, nostalgic, and always a hit. If you make them, tag me on Instagram @weeknight_homemaker so I can see your cozy bakes and share them with our community.

Happy baking ☕🍫

Lauren Morgan