Few desserts scream cozy comfort the way hot chocolate does. Now imagine transforming that nostalgic mug of cocoa—marshmallows and all—into a decadent cake. That’s exactly what a Hot Chocolate Poke Cake delivers. Moist chocolate cake filled with gooey marshmallow fluff, topped with silky fudge, and crowned with hot chocolate whipped cream. Each bite is a blend of soft sponge, creamy fillings, and chewy marshmallows.
This isn’t just another chocolate cake; it’s a show-stopping winter dessert that will be the star of any gathering, from holiday parties to cozy family nights in.
Hot Chocolate Poke Cake
Ingredients
- 1 box Devil’s Food cake mix or any chocolate cake mix
- 3 eggs or as directed on box
- ½ cup oil or as directed on box
- 1 ¼ cups water or substitute milk for richer flavor
- 1 cup marshmallow fluff
- 2 tablespoons water to thin the marshmallow fluff
- 1 cup semi-sweet chocolate chips or milk chocolate for a sweeter flavor
- ½ cup sweetened condensed milk
- ¼ cup heavy cream or half-and-half
- 1 ½ cups heavy whipping cream for whipped topping
- 3 tablespoons instant hot chocolate mix
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows for garnish
- hot fudge sauce optional, for drizzle
Instructions
- Preheat oven according to box instructions and spray a 9×13 inch pan with nonstick spray.
- Prepare cake mix using eggs, water (or milk), and oil as directed on the box. Mix until smooth.
- Pour into prepared pan and bake according to package instructions. Cool for 20 minutes.
- Use the handle of a wooden spoon to poke holes across the cake, spaced about 1 inch apart.
- Microwave marshmallow fluff and water in 20-second bursts until pourable. Stir well.
- Pipe the marshmallow mixture into the holes. Spread any extra fluff over the cake. Chill briefly.
- In a bowl, microwave chocolate chips, sweetened condensed milk, and heavy cream until melted and smooth. Stir to combine.
- Spread fudge mixture evenly over the cake. Chill until set.
- In a chilled bowl, beat heavy whipping cream, hot chocolate mix, and vanilla until stiff peaks form.
- Spread whipped topping over the fudge layer evenly.
- Garnish with mini marshmallows and drizzle with hot fudge sauce if desired.
- Chill for at least 3 hours before slicing and serving.
Notes
Nutrition
Why You’ll Love This Hot Chocolate Poke Cake
A Winter Classic in Cake Form
This recipe takes the classic comfort of hot chocolate and gives it a festive, party-ready twist. Think of it as your favorite hot cocoa in fork-friendly form.
Perfect for Parties and Holidays
Because it’s baked in a 9×13 pan, it’s easy to slice into neat squares for guests. The layers—cake, marshmallow, fudge, and whipped topping—look impressive without being fussy.
Rich, Gooey, and Satisfying
The poke-cake method ensures every slice is extra moist and decadent. With gooey marshmallow filling oozing through the chocolate sponge, you’ll never bite into a “dry” piece.
Simple Yet Decadent
Using a boxed Devil’s Food cake mix as the base keeps things quick, while the homemade fillings elevate the flavor and texture into something bakery-worthy.
Ingredients Breakdown (and Substitutions)
Chocolate Cake
- Devil’s Food Cake Mix – Deeply chocolatey and moist. Substitute with any chocolate cake mix you love, or bake a scratch cake if preferred.
- Eggs, Oil, Water – Follow package instructions, but you can use milk instead of water for an extra-rich cake.
Marshmallow Filling
- Marshmallow Fluff – The heart of that hot cocoa flavor. Can substitute with homemade marshmallow cream.
- Water – Just a touch to thin it out for piping into the cake.
Chocolate Fudge Filling
- Semi-Sweet Chocolate Chips – Perfect balance of sweet and rich. Substitute with milk chocolate for a sweeter flavor.
- Sweetened Condensed Milk – Adds creaminess and body.
- Heavy Cream – Smooths the texture; half-and-half works too.
Whipped Chocolate Topping
- Heavy Whipping Cream – The base for fluffy topping.
- Instant Hot Chocolate Mix – Flavor enhancer that ties the dessert together.
- Vanilla Extract – Balances sweetness.
- Mini Marshmallows – For garnish. You can also toast them lightly for a s’mores vibe.
Optional: Hot Fudge Sauce – A glossy drizzle for presentation and extra richness.
Step-by-Step Instructions for Hot Chocolate Poke Cake
- Bake the Cake
- Preheat oven as directed on cake mix box.
- Spray a 9×13 baking pan with nonstick spray.
- Mix cake mix, eggs, water, and oil until smooth.
- Bake as instructed, then cool 20 minutes on a rack.
- Poke Holes
- Use the handle of a wooden spoon to poke holes across the cake.
- Space them about 1 inch apart, going about two-thirds deep.
- Add Marshmallow Filling
- Microwave marshmallow fluff with water in 20-second bursts until pourable.
- Pipe into the holes using a piping bag or plastic bag with a corner snipped.
- Spread any leftover fluff across the top. Chill.
- Make Chocolate Fudge Filling
- Microwave chocolate chips, condensed milk, and cream until smooth.
- Spread evenly over cake. Chill until set.
- Prepare Whipped Chocolate Topping
- Beat cream, hot chocolate mix, and vanilla until stiff peaks form.
- Spread evenly over cake.
- Garnish and Serve
- Top with mini marshmallows and drizzle with hot fudge if desired.
- Chill for 3 hours before slicing.
Variations, Storage & Serving Ideas
- S’mores Poke Cake – Add crushed graham crackers with marshmallows on top.
- Peppermint Hot Chocolate Version – Stir crushed peppermint candies into the fudge layer.
- Nutty Twist – Sprinkle chopped toasted hazelnuts or pecans over the whipped topping.
- Storage – Keep covered in the refrigerator for up to 4 days. The marshmallow and fudge layers help it stay moist.
- Freezing – Freeze individual slices without marshmallow topping for up to 2 months. Thaw overnight and top fresh.
FAQs About Hot Chocolate Poke Cake
Can I make this cake ahead of time?
Yes, this cake is perfect for making in advance. You can prepare it the day before and let the flavors meld overnight in the fridge. Just wait to add the marshmallows and drizzle until serving for the freshest look.
Can I use homemade hot chocolate instead of mix in the whipped topping?
For best texture, stick with instant mix since it dissolves evenly. If you prefer homemade, blend cocoa powder with powdered sugar before adding to the cream to avoid grittiness.
What other toppings can I add?
Beyond marshmallows, you can sprinkle crushed cookies, chocolate shavings, or even drizzle caramel. Seasonal sprinkles make it festive for holidays like Christmas or Valentine’s Day.
How do I keep the cake from getting soggy?
The key is to let each filling layer chill and set before adding the next. Also, don’t over-poke; too many holes can cause excess filling to pool at the bottom instead of staying evenly distributed.
Sweet Endings & Where to Find More
Hot Chocolate Poke Cake is the kind of dessert that turns chilly nights into warm memories, and it’s just the start of your winter baking journey. If you’re craving more inspiration, check out my cozy creations like Strawberry Shortcake Candy Apples, Chocolate Orange Cake, Gingerbread Truffles, and Italian Chocolate Pear Cake. For daily dessert ideas and seasonal baking trends, follow along on my Pinterest Page and join the fun on my Facebook Profile.