Prepare to meet your new favorite dessert: the Chocolate Marshmallow Poke Cake. This isn’t just a cake; it’s an experience. Imagine a super moist chocolate cake, infused with streams of rich hot fudge, and topped with a fluffy, cloud-like marshmallow frosting. Every bite is a decadent journey of rich chocolate and sweet, gooey marshmallow. It’s the kind of dessert that silences a room and earns you a standing ovation. Whether you’re a seasoned baker or just starting, this recipe is designed to be foolproof and utterly delicious.
We’ve all had those cravings for something truly indulgent. This Chocolate Marshmallow Poke Cake is the answer. It starts with a simple chocolate cake base, which we then poke holes into (the best part!) and pour warm hot fudge right over the top. The fudge seeps into every nook and cranny, making the cake unbelievably moist and flavorful. Then, it’s crowned with a silky marshmallow frosting that’s toasted just enough to evoke cozy campfire memories. It’s simple, it’s impressive, and it’s pure bliss.
Why You’ll Love This Chocolate Marshmallow Poke Cake
If you’re looking for a dessert that’s guaranteed to be a hit, this is it. Here’s why this recipe will become a staple in your kitchen.
- Unbelievably Moist: The “poke” method ensures the hot fudge filling penetrates the entire cake, creating a supremely moist texture that lasts for days.
- Rich Chocolate Flavor: We use a quality chocolate cake mix and enhance it with rich hot fudge, delivering a deep, satisfying chocolate taste.
- Fluffy Marshmallow Topping: The homemade marshmallow frosting is light, airy, and tastes so much better than store-bought. A quick broil gives it that perfect toasted s’mores finish.
- Simple to Make: Despite its impressive appearance, this cake is surprisingly easy to assemble, relying on simple ingredients and straightforward steps. Perfect for a crowd or a weeknight treat!
Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients to create a show-stopping dessert. Here’s what you’ll need to gather.
For the Chocolate Cake:
- Chocolate Cake Mix: One box of your favorite chocolate cake mix (devil’s food or fudge cake work best).
- Ingredients for Cake Mix: Follow the package directions; you’ll typically need water, vegetable oil, and eggs.
For the Filling & Topping:
- Hot Fudge Sauce: A jar of good quality hot fudge sauce will create those luscious, fudgy rivers throughout the cake.
- Unsalted Butter: The base for our fluffy frosting, make sure it’s softened to room temperature.
- Marshmallow Fluff/Creme: This is the secret to our incredibly light and airy marshmallow topping.
- Powdered Sugar: To sweeten and stabilize the frosting.
- Vanilla Extract: A splash to enhance the sweet marshmallow flavor.
- Mini Chocolate Chips: An optional but highly recommended garnish for extra chocolatey goodness.
How to Make Chocolate Marshmallow Poke Cake Step-by-Step
Ready to create this masterpiece? Follow these simple steps for a perfect poke cake every time.
Step 1: Bake the Cake
First, preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. Prepare the chocolate cake mix according to the instructions on the box. Pour the batter into your prepared pan and spread it evenly.
Bake as directed, usually for about 28-33 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool on a wire rack for about 15-20 minutes. It should still be warm to the touch.
Step 2: Poke and Fill
Now for the fun part! Using the handle of a wooden spoon or a wide straw, poke holes all over the top of the warm cake. Space them about an inch apart. Gently warm the hot fudge sauce in the microwave for about 30 seconds, or until it’s easily pourable. Pour the warm fudge evenly over the cake, making sure it sinks into all the holes. Use a spatula to spread it gently across the surface.
Step 3: Whip Up the Marshmallow Frosting
While the cake absorbs the fudge, prepare the frosting. In a large mixing bowl, beat the softened butter with an electric mixer until it’s light and creamy. Add the marshmallow fluff and vanilla extract, and beat again until everything is well combined.
Gradually add the powdered sugar, mixing on low speed at first to avoid a sugar cloud, then increasing to high speed. Beat for 2-3 minutes, or until the frosting is thick, fluffy, and smooth.
Step 4: Frost and Garnish
Spread the marshmallow frosting evenly over the top of the cooled cake. You can make lovely swirls and peaks with the back of a spoon. For that signature toasted look, place the cake under your oven’s broiler for 30-60 seconds. Keep a very close eye on it, as it can burn in an instant! You’re looking for a light golden-brown color on the peaks. For a different but equally delicious option, you can also use a kitchen torch. If you love s’mores, you might also enjoy these S’mores Gingerbread Cookie Bars.
Sprinkle with mini chocolate chips before serving. This cake can be served slightly warm or at room temperature.
Pro-Tips for the Best Poke Cake
Want to take your Chocolate Marshmallow Poke Cake from great to absolutely unforgettable? Here are a few expert tips.
- Don’t Overbake the Cake: A moist poke cake starts with a moist base. Keep an eye on your cake and pull it out of the oven as soon as a toothpick comes out clean.
- Poke While Warm: Poking the cake while it’s still warm helps it absorb the hot fudge filling more easily and thoroughly.
- Use Quality Hot Fudge: The filling is a star player here. A rich, thick, good-quality hot fudge sauce will make a huge difference in the final flavor. If you’re a fan of fudge, our Hot Fudge Sundae Brownies are another must-try.
- Watch the Broiler Carefully: Marshmallow frosting goes from perfectly toasted to burnt in a matter of seconds. Do not walk away from the oven when broiling the top!
Variations and Substitutions
One of the best things about this recipe is how easily you can adapt it. Here are a few ideas to get you started:
- From-Scratch Cake: If you prefer, use your favorite homemade chocolate cake recipe instead of a box mix.
- Different Fillings: Try salted caramel sauce or sweetened condensed milk for a different flavor profile.
- Add Texture: Sprinkle crushed graham crackers or Oreo cookies over the hot fudge layer before adding the frosting for a delightful crunch.
- Chocolate Frosting: If marshmallow isn’t your thing, a rich chocolate buttercream would also be delicious. For chocolate lovers, check out this decadent No-Bake German Chocolate Cheesecake.
How to Store Your Poke Cake
This cake is best enjoyed within a few days. To store, cover the pan tightly with plastic wrap or a lid. It can be kept at room temperature for up to 2 days, but for longer storage, it’s best to refrigerate it for up to 4-5 days. Note that the frosting will be firmer when cold. For the best texture, let it sit at room temperature for about 20-30 minutes before serving.
FAQs
Frequently Asked Questions
Yes, this cake is great for making ahead. You can bake and assemble it a day in advance. Store it covered in the refrigerator and let it sit at room temperature for about 30 minutes before serving for the best texture.
Absolutely! If you have a favorite chocolate cake recipe that bakes well in a 9×13-inch pan, feel free to use it as the base for this poke cake.
You don’t have to, but it’s highly recommended! Toasting the frosting gives it a delicious, slightly crisp texture and a flavor reminiscent of a campfire s’more. If you don’t have a broiler, you can use a kitchen torch or serve it untoasted.
Cover the cake tightly and store it in the refrigerator for up to 5 days. You can also store it at room temperature for up to 2 days if your kitchen is not too warm.
The handle of a wooden spoon is perfect for creating holes that are large enough for the fudge to sink into. A thick straw or even the large end of a chopstick also works well.
Conclusion: Your Go-To Celebration Cake
This Chocolate Marshmallow Poke Cake is more than just a recipe; it’s a celebration in a pan. It’s the perfect dessert for birthdays, potlucks, or simply a Tuesday night when you need a little something special. The combination of moist chocolate cake, gooey fudge, and toasted marshmallow frosting is pure comfort and joy.
We know this delicious cake will become a favorite in your home. If you make it, we’d love to see! Share your creations and tag us. For more recipe inspiration, be sure to follow us on Pinterest!
Recipe
Chocolate Marshmallow Poke Cake: The Ultimate Gooey Dessert
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan. Prepare the chocolate cake mix according to package directions. Pour batter into the prepared pan and bake as directed, typically 28-33 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool for 15-20 minutes.
- While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake, about an inch apart. Gently warm the hot fudge sauce until pourable and pour it evenly over the cake, spreading it to fill the holes.
- In a large bowl, beat the softened butter with an electric mixer until creamy. Add the marshmallow fluff and vanilla, and beat until combined. Gradually mix in the powdered sugar until fully incorporated, then beat on high for 2-3 minutes until the frosting is thick and fluffy.
- Spread the marshmallow frosting over the cooled cake. For a toasted top, place the cake under the oven broiler for 30-60 seconds, watching constantly until the peaks are golden brown. Alternatively, use a kitchen torch.
- Sprinkle with mini chocolate chips. Serve warm or at room temperature.
Notes
Tip 2: Watch the broiler very carefully when toasting the marshmallow topping—it can burn in seconds!
Tip 3: For the best flavor, use a high-quality, thick hot fudge sauce.
