Hot Cocoa Cake
95%Read ReviewsShips to U.S. & Canada
Some restrictions applyLike its namesake comfort-in-a-cup, cozy chocolate goodness abounds in four layers of chocolate cake filled with whipped icing, iced with hot cocoa infused buttercream, and finished with chocolate sprinkles.
When Caroline Ragsdale Reutter served a Southern style 7-layer caramel cake made from an old family recipe at her son’s christening in 1982, little did she know she would soon find herself taking cake orders from as far away as Alaska. Today the Spartanburg, South Carolina, bakery is “Home of the World’s Best Caramel Cake,” baking flavors like chocolate bliss cake, Southern layer caramel cake, and tart coconut lemon cake. One bite of Caroline’s Cakes and you’ll agree Southern girls really do do it best!
This package serves 14-20 people and includes 1 Hot Cocoa Cake
- This cake measures approx. 9"
- Packed in one of Caroline’s signature gift boxes
- Choose to add “Happy Birthday” Candles
- Each box contains 13 candles
- Certified Nut-Free
- Marshmallows not included.
Regrettably we are unable to offer script on cakes for shipping
- Caroline’s cakes are made-to-order, frozen, and carefully packed with dry ice.
- Dry ice may dissipate in transit, the product may thaw.
- DO NOT remove dry ice with bare hands.
- Upon arrival, let it defrost in the refrigerator or countertop to enjoy.
- If you wish to preserve your cake for longer, store it in the freezer for up to 6 months.
To Serve
- To thaw, remove Cake from freezer and let sit at room temperature for 3-4 hours or place in refrigerator the night before serving.
- Serve & enjoy!
- Hot Cocoa Cake – Butter, Water, Hydrogenated Vegetable Oil Palm, Palm Kernel, Coconut And/Or Cottonseed, High Fructose Corn Syrup, Contains Less Than 2 Of The Following: Carbohydrate Gum, Polysorbate 60, Salt, Polyglycerol Esters Of Fatty Acids, Soy Lecithin, Disodium Phosphate, Sodium Citrate, Xanthan Gum, Artificial Flavor, Natural Flavor, Colored With Turmeric And Annatto Extracts., Buttermilk, Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine, Riboflavin, Folic Acid), Granulated Sugar, Water, Eggs, Heavy Cream, Chocolate Sprinkles (Sugar, Glucose, Tapioca Starch, Cocoa Powder, Palm Kernel Fat, Corn Starch, Salt, Glycerin, Magnesium Silicate, Soy Lecithin, Gum Arabic, Artificial Flavor, Carnauba Wax), Canola Oil, Cocoa Processed With Alkali, Egg White, Unsweetened Chocolate, Cocoa Butter, Soy Lecithin (An Emulsifier), Vanillin (Artificial Flavor)., Sugar, Corn Syrup, Modified Whey, Cocoa (Processed With Alkali), Hydrogenated Coconut Oil, Nonfat Milk, Calcium Carbonate, Less Than 2% Of: Salt, Dipotassium Phosphate, Mono- And Diglyderides, Artificial Flavor., Baking Soda, Salt, Vanilla, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Vanilla
Caroline’s Cakes is an established nut-free bakery and has been recognized by the Food Allergy Initiative in 1998. All products and cakes that contain nuts are made and packaged in a separate facility.
Famous Southern Layer Cakes from Carolina
Famous Southern Layer Cakes from Carolina
It started with a Southern style 7-layer caramel cake made from an old family recipe—seven moist layers of classic yellow cake topped and filled with creamy caramel icing. Caroline Ragsdale Reutter served one such beauty at her son’s christening, and soon found herself taking orders as far away as Alaska. Twenty-seven years later, the cake that launched a thousand delights is now the “Home of the World’s Best Caramel Cake,” a thriving bakery that dishes out incredibly delicious cakes alongside its signature flavor, such as tart Coconut Lemon and dreamy Chocolate Caramel.
One bite of her sweet, creamy creations and confirmation is swift: Southern girls really do do it best.
