If you’re craving a dessert that tastes like a warm hug on a chilly day, you’re going to absolutely adore this Hot Chocolate Poke Cake Recipe. It’s fudgy, marshmallowy, and loaded with all the cozy vibes you want from hot cocoa—but in cake form. Trust me, once you try it, it’ll become your go-to treat for entertaining or simply indulging on a lazy afternoon. Stick around, because I’m going to walk you through every single step to help you nail it perfectly!

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Why This Recipe Works

Perfect Poking Method: Using a wooden spoon handle to poke holes creates just the right size pockets to soak up molten marshmallow flavor.
Balance of Textures: Gooey marshmallow meets rich fudge sauce and fluffy whipped topping for a truly multi-dimensional dessert experience.
Easy Yet Impressive: Starting with a boxed cake mix gives you a reliable base, but the additions really make it shine without adding complexity.
Customization Friendly: From marshmallows to chocolate chips, you can tweak toppings and flavors to perfectly suit your taste buds.

Hot Chocolate Poke Cake, chocolate poke cake, hot cocoa dessert, marshmallow fudge cake, easy chocolate cake recipe - A dessert in a clear rectangular glass dish with one thick layer of light brown creamy mousse or whipped topping, spread evenly with soft swirls on the surface. Scattered on top are many small white marshmallows along with a good amount of very tiny dark brown chocolate chips spread all over. The dish is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Hot Chocolate Poke Cake Recipe is all about harmonious, complementary flavors. The fudgy chocolate base acts as the perfect canvas for the sweet marshmallow and rich hot cocoa elements. Shopping-wise, grabbing high-quality chocolate fudge sauce and marshmallow creme makes a big difference in flavor depth.

Hot Chocolate Poke Cake, chocolate poke cake, hot cocoa dessert, marshmallow fudge cake, easy chocolate cake recipe - Flat lay of a simple white ceramic plate with a rich chocolate cake slice, a small white bowl of smooth marshmallow creme, a small white bowl of glossy chocolate fudge sauce, a small white bowl of fluffy whipped topping, a small white bowl of fine hot chocolate powder, a small white bowl filled with tiny white mini marshmallows, a small white bowl of mini chocolate chips, and two whole uncracked brown eggs placed symmetrically, all ingredients looking fresh and natural, arranged with perfect balance and symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chocolate Cake Mix: I love using Duncan Hines Devil’s Food for its moist richness, but any chocolate cake mix will do.
Marshmallow Creme: This adds that iconic, fluffy marshmallow flavor that’s deeper than just marshmallows on top.
Water: Helps thin the marshmallow creme so it can seep perfectly into the poked holes.
Chocolate Fudge Sauce: Use a good-quality sauce that melts nicely to enhance the chocolatey goodness.
Whipped Topping: Adds lightness and creaminess to balance the dense cake layers.
Hot Chocolate Mix: Key for flavoring the whipped topping with that nostalgic hot cocoa taste.
Mini Marshmallows: These go on top for extra texture and visual appeal—add just before serving.
Mini Chocolate Chips: A little sprinkle of chocolate chips adds a nice crunch and melt-in-your-mouth moments.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I personally love making this cake classic-but-always invite a little personalization. Everyone’s palate is different, so I encourage you to play around with add-ins and toppings to make it feel like your own signature dessert.

Variation: I tried swapping mini chocolate chips with crushed peppermint candies once during the holidays, and it was an absolute hit—so festive and eye-catching!
Dietary Modifications: You can use dairy-free whipped topping and fudge sauce if you’re accommodating lactose intolerance.
Make it Extra Boozy: For adult gatherings, a splash of peppermint schnapps or Irish cream folded into the whipped topping gives a grown-up twist.

Step-by-Step: How I Make Hot Chocolate Poke Cake Recipe

Step 1: Bake the Cake with Care

Follow the directions on your chocolate cake mix box to prepare the batter, then pour it into a greased 9×13-inch pan. I usually pop mine into a preheated oven and check for doneness a few minutes earlier, especially if I’m using a glass pan—boxed cakes tend to bake faster there! Once baked, let it cool completely to room temperature before moving on.

Step 2: Poke Perfect Holes

Take the handle of a wooden spoon (or a thick chopstick) and gently poke holes about an inch apart all over the cake. I like to do it in neat rows, so every bite is infused with that gooey marshmallow goodness. Be careful not to poke too deep—just enough to reach the bottom for maximum flavor absorption.

Step 3: Melt & Spread the Marshmallow Creme

In a microwave-safe bowl, combine the marshmallow creme and water, microwaving it for 20 seconds to loosen the texture. Stir well—it should be pourable. If it’s still thick, pop it back for 10 more seconds and mix again. Pour this luscious mixture evenly over the cake, then use a spatula or spoon back to gently press it into the holes. This step is what makes the poke cake so irresistibly sticky and soft inside!

Step 4: Layer on the Chocolate Fudge Sauce

Warm your fudge sauce just enough to make it easy to spread (follow the jar’s instructions), then drizzle it evenly over the marshmallow layer. I let mine cool for a few minutes after spreading so it set slightly before the next step. This chocolatey layer ties everything together beautifully.

Step 5: Fold Hot Chocolate Mix into Whipped Topping

In a medium bowl, add your whipped topping and sprinkle the hot chocolate mix on top. Gently fold them together with a rubber spatula—don’t overmix or you’ll lose that fluffy texture! Once combined, spread this airy layer on top of the fudge sauce, then cover the whole cake and refrigerate it for at least an hour. This chilling time is crucial to allow those flavors to meld into pure magic.

Step 6: Garnish & Serve

Right before serving, shower the top with mini marshmallows and mini chocolate chips for that playful crunch and extra sweetness. Slice it up and get ready for tons of compliments!

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Pro Tips for Making Hot Chocolate Poke Cake Recipe

Don’t Rush Cooling: Make sure your cake is completely cool before poking or adding the marshmallow layer to avoid it melting and running everywhere.
Even Poking Matters: Consistent spacing of holes ensures every bite is infused equally with creamy marshmallow goodness.
Gently Fold Whipped Topping: Overmixing deflates it, so use a spatula to fold just until combined for fluffy top layers.
Add Marshmallows Last Minute: I always sprinkle mini marshmallows just before serving to keep them fresh and prevent sogginess.

How to Serve Hot Chocolate Poke Cake Recipe

Hot Chocolate Poke Cake, chocolate poke cake, hot cocoa dessert, marshmallow fudge cake, easy chocolate cake recipe - The image shows a close-up of a thick slice of chocolate cake. The cake has two layers: the bottom dense, dark chocolate layer with visible chocolate chips inside, and on top, a smooth light brown frosting layer. The frosting is decorated with small white marshmallows and dark chocolate chips scattered around. The slice is held by a wooden spatula above the rest of the cake, which is on a white plate with a white marbled background. photo taken with an iphone --ar 2:3 --v 7

Garnishes

When I serve this cake, I love topping it with a generous handful of mini marshmallows and mini chocolate chips—they give that perfect chewy and crunchy contrast. Sometimes, I even add a dusting of cocoa powder or a drizzle of caramel for extra flair, especially for parties.

Side Dishes

This dessert pairs wonderfully with a scoop of vanilla ice cream or a simple glass of cold milk to balance out the richness. If it’s a festive occasion, hot coffee or peppermint tea side drinks work beautifully alongside.

Creative Ways to Present

For birthdays or special events, I’ve poured the poke cake into individual cups and layered the marshmallow and fudge sauces between cake pieces—kind of like a parfait. It looks pretty and makes serving a breeze when you have guests.

Make Ahead and Storage

Storing Leftovers

Once refrigerated, this cake keeps beautifully for up to three days. I store leftovers in an airtight container in the fridge to keep it moist and prevent the marshmallows from drying out.

Freezing

I haven’t personally tried freezing the entire cake because of the marshmallow topping, but you can freeze individual slices without toppings wrapped tightly in plastic wrap and aluminum foil. Thaw overnight in the fridge before enjoying.

Reheating

If you want to enjoy leftovers warm, I recommend removing any marshmallows and chocolate chips first, then microwaving a slice for about 20–30 seconds. Add back fresh toppings after warming. This keeps the contrasting textures intact.

FAQs

Can I make this Hot Chocolate Poke Cake Recipe from scratch?

Absolutely! While I use a boxed mix for convenience, you can bake your favorite chocolate cake recipe from scratch and follow the same poking and layering steps. Just make sure your homemade cake is fully cooled before poking to get the best results.
What can I use instead of marshmallow creme?

Marshmallow fluff really gives this poke cake its signature gooey texture. However, you could try melting mini marshmallows with a little cream until smooth as a substitute. Keep in mind the flavor and texture will be a bit different.
Can I make this ahead of time?

Yes! In fact, this cake tastes even better after chilling for a few hours as the flavors meld. Just add the marshmallows on top just before serving to keep them fresh and fluffy.
Is this recipe kid-friendly?

Totally! Kids love the gooey marshmallow and chocolate layers. If you include any adult-only variations like alcohol, keep those versions separate. Otherwise, this cake is perfect for a family treat.
Can I use homemade whipped cream instead of whipped topping?

You can, but make sure it’s stabilized whipped cream so it holds up when folded with the hot chocolate mix. Regular whipped cream may deflate more easily, affecting the cake’s texture.

Final Thoughts

This Hot Chocolate Poke Cake Recipe has a special place in my heart because it combines so many of my favorite comfort dessert elements into one easy-to-make masterpiece. It’s perfect for sharing with family or surprising your friends at your next gathering. Seriously, if you want a guaranteed crowd-pleaser that tastes like pure cozy happiness, give this recipe a try—you’ll thank me later!

Hot Chocolate Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 7 reviews

Author: Taylor
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 1 hour 55 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Hot Cocoa Poke Cake is a decadent chocolate dessert that combines the ease of a boxed chocolate cake mix with luscious marshmallow and chocolate fudge fillings. The cake is poked with holes to soak up a marshmallow creme mixture, topped with warm chocolate fudge sauce, and finished with a fluffy hot cocoa-infused whipped topping, mini marshmallows, and chocolate chips. Perfectly chilled before serving, this cake delivers a rich, creamy, and indulgent hot cocoa experience in every bite.

Ingredients

Cake

1 15.25 ounce box chocolate cake mix (plus ingredients listed on box)

Marshmallow Filling

1 7 ounce jar marshmallow creme
2 tablespoons water

Chocolate Topping

1 11.25 ounce chocolate fudge sauce

Whipped Topping

1 8 ounce tub whipped topping, thawed
2 packets hot chocolate mix (¼ cup)

Garnishes

1 ½ cups mini marshmallows
2 tablespoons mini chocolate chips

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Instructions

Prepare the Cake: Preheat your oven and prepare the chocolate cake batter according to the directions on the box. Pour the batter into a 9×13 inch pan and bake as instructed. Allow the cake to cool completely to room temperature.
Poke the Cake: Use the handle of a wooden spoon or the thick end of a chopstick to poke holes in the cake, spacing them about 1 inch apart in rows across the entire surface.
Prepare Marshmallow Mixture: Transfer the marshmallow creme and water to a microwave-safe bowl. Microwave on high for 20 seconds, then stir until smooth and pourable. If too thick, microwave an additional 10 seconds and stir again.
Pour and Spread Marshmallow Creme: Pour the warm marshmallow mixture evenly over the cake. Use a rubber spatula or the back of a spoon to gently spread the marshmallow and press it into the holes to soak the cake.
Add Chocolate Fudge Sauce: Heat the chocolate fudge sauce according to the package directions until pourable. Spread the warm fudge sauce evenly over the marshmallow layer on the cake. Allow it to cool to room temperature.
Mix Whipped Topping: In a medium bowl, gently fold together the whipped topping and hot chocolate mix using a rubber spatula. Be careful not to overmix to avoid deflating the whipped topping.
Spread Whipped Topping and Chill: Spread the chocolate-flavored whipped topping evenly over the cooled fudge layer. Refrigerate the cake for at least 1 hour to let the flavors meld and the topping to set.
Garnish and Serve: Just before serving, sprinkle the mini marshmallows and mini chocolate chips evenly over the top of the cake. Slice and enjoy this indulgent hot cocoa dessert.

Notes

Store leftovers in the refrigerator for up to three days to maintain freshness.
Use your preferred chocolate cake mix; Duncan Hines Devil’s Food cake mix works well.
If baking in a glass pan, check for doneness 5 minutes earlier than box instructions, as glass pans can cook faster.
Do not microwave marshmallow creme in its original jar; always transfer to a microwave-safe bowl before heating.
Fold the hot chocolate mix into the whipped topping gently with a rubber spatula to avoid deflating the topping.
Avoid using unsweetened cocoa powder for the whipped topping because it will taste too bitter.
Add marshmallows right before serving to ensure they remain fresh and retain their texture.