Heavenly hash cake is super easy to make (no mixer and just one bowl!) and it’s always a total crowd-pleaser!
When I was doing keyword research for this post I came across a lot of recipes for the other kind of hash cake. The kind made with substances my parents would be decidedly un-proud of me for consuming.
If you’re looking for that kind of hash cake, you’ll be sorely disappointed with this recipe.
But if you’re looking for a delicious chocolate cake filled with walnuts and topped with marshmallows and chocolate glaze then you’re in the right place! Gooey, sweet, and a little crunchy, this cake is totally addictive. I dare you to stop at one piece!
Why you’ll love this heavenly hash cake:
- You don’t need a mixer! Just a bowl and a spatula.
- It takes less than 15 minutes to make (not including baking time).
- It’s so easy anyone can make it successfully!
What is heavenly hash cake?
It’s a simple, brownie-like cake that’s topped with marshmallows and chocolate glaze. I’ve seen heavenly hash cakes made with cake or brownie mixes before but this version is entirely from scratch. (Yet just as easy!)
Heavenly hash cake is usually made with walnuts or pecans but if you don’t like nuts in your desserts just leave them out. No prob!
How to make heavenly hash cake
Combine sugar, melted butter, eggs, and vanilla in a large mixing bowl and stir with a rubber spatula until smooth. (Be sure your butter isn’t too hot or it will scramble the eggs!)
Mix in cocoa powder, baking powder, and salt. Stir vigorously to eliminate lumps; cocoa powder tends to be clumpy.
Fold in the flour until just combined, then fold in walnuts (or pecans). Scrape the batter into a greased 13- by 9-inch baking pan and bake until a toothpick inserted into the center of the cake comes out with just a few crumbs.
Top the cake with mini marshmallows and return it to the oven for about 2 minutes—until the marshmallows have puffed a little and begun to melt into each other.
While the marshmallow-topped cake is in the oven. stir together powdered sugar, cocoa powder, evaporated milk, melted butter, and a little salt. Take the cake out of the oven and pour the glaze over the marshmallows as evenly as possible.
You can’t spread the glaze without smearing the soft marshmallows, so just do your best to cover the whole cake. Let the cake sit until the glaze sets, then slice and serve. And be transported to heaven; I think that’s where the name comes from.
See how easy that is? Truly, if you can stir (and you definitely can) then you can make this cake.
And you know what’s even easier than making a heavenly hash cake? EATING IT!
Betcha didn’t see that coming 🙂
This heavenly hash cake is easy to make and doesn't even require a mixer, just a bowl and a spatula. Plus, it's a total crowd-pleaser!
- 2 cups granulated sugar
- 1 cup unsalted butter melted
- 4 large eggs melted
- 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
- 1/2 cup evaporated milk
- 4 tablespoons unsalted butter melted
- 1/4 teaspoon salt
Preheat the oven to 350 degrees. Spray a 13- by 9-inch baking pan with cooking spray and set pan aside.
Combine the sugar, butter, eggs, and vanilla in a large mixing bowl and stir vigorously with a rubber spatula until well combined. Add the cocoa powder, baking powder, and salt and stir vigorously until smooth. Scrape down the sides and bottom of the bowl and stir again briefly,
Fold in the flour until just incorporated, then stir in the nuts.
Scrape the batter into the prepared pan, smooth the top, and bake 27 to 32 minutes, until a toothpick inserted into the center of the cake comes out with just a few crumbs.
Remove cake from the oven and sprinkle the marshmallows over the top. Return to the oven for 2 to 2 1/2 minutes, until the marshmallows have puffed up and melted together just a little.
While marshmallow-topped cake is in the oven, stir together the powdered sugar, cocoa powder, evaporated milk, and butter, and salt until very smooth. Remove cake from the oven and pour the topping over the hot cake.
Let the cake cool for at least 1 hour (cooling it fully to room temperature makes it much easier to cut), then slice and serve.
Uneaten cake can be stored, loosely covered, at room temperature for up to 2 days.