If you’ve ever wished you could turn a steaming mug of cocoa into a sliceable dessert, this Hot Chocolate Poke Cake is exactly what you’re looking for. It’s rich, soft, chocolatey, and filled with gooey marshmallow goodness that seeps into every bite.
The magic happens when you poke holes into a warm chocolate cake and pour a buttery marshmallow hot chocolate mixture over the top. It sinks down into the cake, creating pockets of creamy sweetness that make every slice taste like a cozy winter hug.
This is one of those easy dessert recipes that starts with a simple boxed cake mix but ends up tasting completely homemade. It’s perfect for family nights, potlucks, holidays, or anytime you want a quick chocolate treat that feels extra special.
Why You’ll Love This Recipe
- Tastes like hot cocoa in cake form
- Beginner-friendly and simple to prepare
- Made with a boxed mix for convenience
- Gooey marshmallow filling in every bite
- Perfect make-ahead dessert
- Great for sharing and serving a crowd
This Hot Chocolate Poke Cake is comfort food at its sweetest.
About the Ingredients
Each ingredient helps create that cozy hot chocolate flavor and soft texture.
For the Cake
Dark chocolate cake mix forms the rich base. You can use devil’s food or milk chocolate for variation.
Eggs provide structure and richness.
Oil keeps the cake moist and tender.
Water helps blend the batter smoothly.
For the Marshmallow Filling
Salted butter adds richness and balances sweetness.
Mini marshmallows melt into a gooey, sweet filling.
Heavy whipping cream (or Cool Whip) creates a smooth, creamy consistency.
Hot chocolate mix intensifies the cocoa flavor and ties everything together.
Optional Toppings
Whipped topping, extra mini marshmallows, chocolate syrup, and mini chocolate chips give it that classic hot cocoa finish.
Tips & Tricks
Let the cake cool slightly before poking holes. Too hot, and the filling may run too quickly; too cool, and it won’t soak in as well.
Poke holes about halfway down into the cake. Deep enough for filling to settle, but not all the way through.
Pour the marshmallow filling while it’s still warm. This ensures it spreads and absorbs evenly.
Spread whipped topping only after the cake is fully cooled to prevent melting.
Chill at least one hour before serving for best texture and flavor.
Pro Tips
- Use the handle of a wooden spoon for evenly sized holes.
- Wipe your knife clean between slices for neat presentation.
- Add crushed peppermint on top for a holiday twist.
- For deeper chocolate flavor, stir mini chocolate chips into the batter before baking.
- Refrigerate overnight for maximum flavor infusion.
Small adjustments elevate this easy chocolate dessert even more.
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare the cake mix according to package instructions using eggs, oil, and water.
- Pour batter into prepared dish and bake 30–35 minutes until a toothpick comes out clean.
- Let cake cool for about 10 minutes.
- Use a fork, skewer, or wooden spoon handle to poke holes evenly across the cake.
- In a saucepan, melt butter over medium heat.
- Add mini marshmallows and stir until melted.
- Stir in heavy cream and hot chocolate mix until smooth.
- Pour the warm filling over the cake, spreading evenly so it seeps into holes.
- Allow cake to cool completely.
- Spread whipped topping over the entire surface.
- Garnish with mini marshmallows, chocolate syrup, and chocolate chips if desired.
- Chill for at least 1 hour before slicing and serving.
Variations
You can easily customize Hot Chocolate Poke Cake.
Use peppermint hot chocolate mix for a festive flavor.
Swap chocolate syrup for caramel drizzle.
Add crushed cookies on top for extra texture.
Stir marshmallow fluff into the whipped topping for added gooeyness.
Use triple chocolate cake mix for a richer base.
These variations keep the recipe fun and flexible.
Serving Suggestions
Serve chilled for the best texture.
Add a swirl of fresh whipped cream on each slice.
Top with shaved chocolate for a bakery-style look.
Pair with hot coffee or cold milk for the ultimate cozy experience.
Cut into 12–16 squares depending on portion size.
How to Store Hot Chocolate Poke Cake
Store covered in the refrigerator for up to three days. The flavor deepens as it rests.
For freezing, wrap the cake (without whipped topping) tightly in plastic wrap and foil. Freeze for up to two months. Thaw in the refrigerator overnight before adding topping.
Follow these Hot Chocolate Poke Cake storage tips to keep it moist.
These chocolate poke cake preservation methods prevent dryness.
This dessert works beautifully as a make ahead chocolate dessert for gatherings.
Proper chilling maintains your marshmallow filled cake freshness and keeps every bite soft and creamy.
Frequently Asked Questions
Can I use homemade chocolate cake?
Yes. Any chocolate cake recipe works as the base.
Can I make it ahead of time?
Absolutely. It tastes even better the next day.
Can I freeze it with toppings?
It’s best to freeze without whipped topping and add it after thawing.
What if I don’t have marshmallows?
Marshmallow fluff can be used, though it may be slightly sweeter.
How do I know when the cake is done?
Insert a toothpick into the center — if it comes out clean, it’s ready.
This Hot Chocolate Poke Cake delivers everything you love about cocoa in a soft, creamy, shareable dessert. It’s simple, cozy, and guaranteed to become a family favorite after just one slice.
Hot Chocolate Poke Cake
Ingredients
Equipment
Method
- Preheat oven according to cake mix instructions. Spray a 9×13-inch pan with nonstick spray. Prepare and bake cake as directed. Cool for 20 minutes.
- Poke holes across the cake using the handle of a wooden spoon. Microwave marshmallow fluff with water until pourable and fill the holes. Spread remaining fluff on top and chill briefly.
- Microwave chocolate chips, condensed milk, and cream until smooth. Stir and spread evenly over the cake. Chill until set.
- Beat heavy whipping cream, hot chocolate mix, and vanilla until stiff peaks form. Spread evenly over the cake.
- Top with mini marshmallows and drizzle with hot fudge if desired. Chill at least 3 hours before slicing.
