Heavenly Hash Cake Recipe is a soft, rich chocolate cake topped with sweet marshmallows and crunchy nuts. The cocoa gives it a deep chocolate taste, while the melted butter keeps the cake moist and tender.
I love how the crunchy walnuts add a little texture to every slice. The soft marshmallows with creamy chocolate frosting make this heavenly hash cake recipe even more enjoyable.
It is a lovely dessert for family gatherings, potlucks, or a weekend treat. I especially enjoy serving it with a cold glass of milk. Now, I’ll show you how to make Heavenly Hash Cake from start to finish.
Why I Love This Recipe?
I love this heavenly hash cake recipe because it has everything I want in a chocolate dessert. The heavenly hash cake is soft, the marshmallows are gooey, the nuts add a nice crunch, and the chocolate frosting makes it even more delicious.
I also like that the ingredients are easy to find at any grocery store. Heavenly Hash Cake Recipe makes plenty of slices to share with family and friends without spending hours in the kitchen.
I enjoy serving a piece with cold milk or a warm cup of coffee in the afternoon.
How To Prepare Heavenly Hash Cake Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Difficulty: Easy
Cuisine: American
Yield: 12 servings
Main Kitchen Utensils
- 9 × 13-inch baking pan
- Large mixing bowl
- Electric hand mixer or whisk
- Measuring cups and spoons
- Rubber spatula
- Medium saucepan
Ingredients
For The Cake
- 2 cups (400 g) granulated sugar
- 1 cup (227 g) melted butter
- 4 large eggs (200 g)
- 2 teaspoons (10 g) vanilla extract
- ¼ cup (21 g) unsweetened cocoa powder
- 2 teaspoons (8 g) baking powder
- ¾ teaspoon (4.5 g) salt
- 1½ cups (188 g) all-purpose flour
- 1 cup (115 g) chopped walnuts or pecans
For The Marshmallow Topping
- 1 bag (283 g) mini marshmallows
For The Chocolate Frosting
- 3½ cups (420 g) powdered sugar
- 3 tablespoons (15 g) unsweetened cocoa powder
- 4 tablespoons (57 g) butter
- 4 tablespoons (60 g) evaporated milk
- 1 teaspoon (5 g) vanilla extract (optional)
How To Make Heavenly Hash Cake Recipe
Step 1
Heat the oven to 350°F (175°C). Grease a 9 × 13 inch baking pan with butter or nonstick cooking spray.
Step 2
Put the melted butter and sugar in a large bowl. Add the eggs and vanilla, then whisk everything until well mixed.
Step 3
Add the cocoa powder, baking powder, salt, and flour. Stir until the dry ingredients blend into the batter, then fold in the chopped walnuts or pecans.
Step 4
Spread the batter evenly in the prepared pan. Bake for 30–35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
Step 5
Take the cake out of the oven and sprinkle the mini marshmallows over the top. Put it back in the oven for 2–3 minutes, until the marshmallows soften and puff up slightly.
Step 6
Melt the butter in a saucepan over low heat. Stir in the cocoa powder and evaporated milk, then whisk in the powdered sugar a little at a time until the frosting looks smooth.
Step 7
Take the frosting off the heat and stir in the vanilla extract, if using. Spread the warm frosting over the marshmallows while they are still soft.
Step 8
Leave the cake in the pan until the frosting sets and the cake cools enough to cut. Slice into 12 pieces and serve at room temperature.
Nutrition Facts Per Serving
| Nutrition | Amounts |
|---|---|
| Calories | 650 kcal |
| Protein | 7 g |
| Carbohydrates | 95 g |
| Fat | 28 g |
| Saturated Fat | 14 g |
| Sugar | 72 g |
| Fiber | 3 g |
| Sodium | 300 mg |
My Tips For The Best Flavor
1. I recommend using good quality unsweetened cocoa powder to give the cake a deep chocolate flavor.
2. Use room-temperature eggs so they mix smoothly with the melted butter and sugar.
3. Toast the walnuts or pecans lightly before adding them to bring out their natural nutty flavor.
4. Add the mini marshmallows while the cake is still hot so they soften and stick to the surface.
5. Spread the chocolate topping while it is warm, then let the cake cool before slicing for neat, beautiful pieces.
Serving Suggestions
I love serving this heavenly hash cake recipe with a cold glass of milk. The creamy frosting and sweet marshmallows taste even better with something cool to sip.
A cup of hot coffee is another nice choice, especially when I want a little afternoon treat. When serving guests, I cut the heavenly hash cake recipe into small squares and place them on a platter.
Fresh strawberries or raspberries add a fruity flavor, while a scoop of vanilla ice cream makes the chocolate dessert even more delicious.
Recipe Variations
1. Replace the walnuts or pecans with chopped almonds for a slightly different crunch and a mild, nutty flavor.
2. Add ½ cup of chocolate chips to the cake batter for extra chocolate flavor in every slice.
3. Use dark cocoa powder in the cake and topping for a deeper chocolate taste with less sweetness.
4. Sprinkle ½ cup of shredded coconut over the marshmallow layer before adding the chocolate topping for a sweet, chewy texture.
5. Stir ½ cup of chopped peanut butter cups into the topping for a chocolate and peanut butter twist.
How To Store The Finished Cake?
I keep the heavenly hash cake recipe in an airtight container so it stays moist and the marshmallow topping doesn’t dry out. It can sit at room temperature for up to 2 days if the room is cool.
If you want to keep heavenly hash cake recipe longer, store it in the refrigerator for up to 5 days. For longer storage, wrap individual slices tightly in plastic wrap and freeze them for up to 2 months.
Let each slice sit out for 15–20 minutes before serving so the frosting softens.
Frequently Asked Questions
Can I Make Heavenly Hash Cake Ahead Of Time?
Yes, you can bake the cake a day ahead and store it in an airtight container. Let the frosting set completely before covering the cake.
Can I Use Pecans Instead Of Walnuts?
Yes, chopped pecans work well in this recipe. They add a buttery flavor and a pleasant crunch to the chocolate cake.
How Do I Know When The Cake Is Fully Baked?
Insert a toothpick into the center of the cake. It should come out with a few moist crumbs but no wet batter.
Why Should I Add Marshmallows While The Cake Is Hot?
The heat softens the mini marshmallows and helps them stick to the cake. This creates a soft, gooey layer beneath the chocolate frosting.
Can I Use Large Marshmallows Instead Of Mini Marshmallows?
Yes, you can use large marshmallows cut into smaller pieces. Spread them evenly over the hot cake so they soften and create a gooey topping.
Conclusion
I really love how the chocolate flavor, soft marshmallows, crunchy nuts, and sweet topping come together in this heavenly hash cake recipe.
Heavenly hash cake recipe makes a lovely homemade dessert to share with family and friends. I hope you try making heavenly hash cake in your own kitchen and enjoy it as much as you expect.
If you make this heavenly hash cake recipe, I’d love to hear how it turns out and what you serve with it. Save this recipe for your next baking day and share it with someone who loves chocolate cake.
For More Delicious Cake Recipes Try These
German Chocolate Cake Recipe | Rich & Moist
Moist & Tender Amish Apple Cake Recipe
Red Velvet Cake Recipe || Everyone Loves It
Apple Knobby Cake Recipe | Soft And Moist
Heavenly Hash Cake Recipe
Equipment
- 9 × 13-inch baking pan
- Large mixing bowl
- Electric hand mixer or whisk
- Measuring cups and spoons
- Rubber spatula
- Medium saucepan
Ingredients
For The Cake
- 2 cups 400 g granulated sugar
- 1 cup 227 g melted butter
- 4 large eggs 200 g
- 2 teaspoons 10 g vanilla extract
- ¼ cup 21 g unsweetened cocoa powder
- 2 teaspoons 8 g baking powder
- ¾ teaspoon 4.5 g salt
- 1½ cups 188 g all-purpose flour
- 1 cup 115 g chopped walnuts or pecans
For The Marshmallow Topping
- 1 bag 283 g mini marshmallows
For The Chocolate Frosting
- 3½ cups 420 g powdered sugar
- 3 tablespoons 15 g unsweetened cocoa powder
- 4 tablespoons 57 g butter
- 4 tablespoons 60 g evaporated milk
- 1 teaspoon 5 g vanilla extract (optional)
Instructions
Step 1
- Heat the oven to 350°F (175°C). Grease a 9 × 13 inch baking pan with butter or nonstick cooking spray.
Step 2
- Put the melted butter and sugar in a large bowl. Add the eggs and vanilla, then whisk everything until well mixed.
Step 3
- Add the cocoa powder, baking powder, salt, and flour. Stir until the dry ingredients blend into the batter, then fold in the chopped walnuts or pecans.
Step 4
- Spread the batter evenly in the prepared pan. Bake for 30–35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
Step 5
- Take the cake out of the oven and sprinkle the mini marshmallows over the top. Put it back in the oven for 2–3 minutes, until the marshmallows soften and puff up slightly.
Step 6
- Melt the butter in a saucepan over low heat. Stir in the cocoa powder and evaporated milk, then whisk in the powdered sugar a little at a time until the frosting looks smooth.
Step 7
- Take the frosting off the heat and stir in the vanilla extract, if using. Spread the warm frosting over the marshmallows while they are still soft.
Step 8
- Leave the cake in the pan until the frosting sets and the cake cools enough to cut. Slice into 12 pieces and serve at room temperature.
Notes
Nutrition Facts Per Serving
Calories: 650 kcal | Protein: 7 g | Carbohydrates: 95 g | Fat: 28 g | Saturated Fat: 14 g | Sugar: 72 g | Fiber: 3 g | Sodium: 300 mg