Hot Chocolate Poke Cake

Save this recipe on:

If you’re craving a winter dessert that captures all the coziness of your favorite mug of hot cocoa, then the Hot Chocolate Poke Cake is about to become your new seasonal obsession. This dessert layers rich chocolate cake with gooey marshmallow, creamy whipped topping, and a generous drizzle of chocolate sauce—each bite melting into that comforting, familiar taste of hot chocolate. It’s festive, decadent, and a guaranteed showstopper for any holiday gathering or cozy night in.

What sets this cake apart isn’t just its indulgent flavors, but its texture—moist and fudgy from the poked-in chocolate sauce, soft and fluffy from the whipped topping, and a little chewy from the marshmallows. Whether served warm with a scoop of vanilla ice cream or chilled straight from the fridge, this dessert feels like a hug in cake form.

---

Why You’ll Love This Hot Chocolate Poke Cake

• It’s the ultimate crowd-pleaser at winter parties or potlucks.
• Combines the comforting taste of hot cocoa with the fun texture of poke cake.
• Super easy to make using a boxed cake mix and minimal prep.
• Customizable with extra toppings like peppermint bits, crushed cookies, or a drizzle of caramel.
• Perfect make-ahead dessert that tastes even better the next day.

---

Preparation Phase & Tools to Use

Before diving in, gather your tools to make the process smooth and mess-free:

• 9×13-inch Baking Dish: Essential for holding the cake and ensuring even baking.
• Wooden Spoon Handle or Straw: Used to poke holes into the baked cake, allowing the chocolate filling to soak in.
• Electric Mixer or Whisk: Helpful for whipping up the creamy topping quickly.
• Spatula: For spreading layers evenly without disturbing the cake.
• Microwave-Safe Bowl: Needed to heat the chocolate mixture if using homemade sauce.

Each tool plays a role in achieving that rich, layered result without hassle or extra cleanup.

---

Preparation Tips

Let the cake cool for about 15–20 minutes before poking holes so it doesn’t crumble. Poke deeply but not all the way to the bottom to avoid a soggy base. When pouring in the chocolate sauce, do it slowly and evenly to ensure it fills every pocket. For best texture, chill the cake for at least 2 hours before adding whipped topping and marshmallows. Toast the marshmallows with a kitchen torch for a little extra magic, or drizzle the top with chocolate syrup just before serving to add visual flair and extra flavor.

---

Ingredients for this Hot Chocolate Poke Cake

• 1 box chocolate cake mix (plus ingredients listed on the box: usually eggs, oil, and water)
• 1 cup hot fudge sauce (or chocolate syrup), slightly warmed
• 1 (7 oz) jar marshmallow creme (or 1 1/2 cups mini marshmallows)
• 1 (8 oz) container whipped topping (like Cool Whip), thawed
• 1/2 teaspoon vanilla extract (optional, for added flavor in topping)
• 1 cup mini marshmallows (for topping)
• 1/2 cup chocolate chips or chocolate sauce (for drizzle)
• Optional: crushed peppermint, chocolate curls, or sprinkles for garnish

---

Step 1: Bake the Chocolate Cake

Preheat your oven according to the cake mix instructions. Prepare the chocolate cake batter as directed on the box. Pour into a greased 9×13-inch baking dish and bake as instructed, usually around 30–35 minutes. Let it cool for about 15–20 minutes after baking.

---

Step 2: Poke the Cake

Using the handle of a wooden spoon or a thick straw, poke holes all over the surface of the slightly cooled cake. Space them evenly, about 1 inch apart. Make sure not to poke all the way to the bottom.

---

Step 3: Add the Marshmallow Layer

Warm the marshmallow creme slightly in the microwave (15–20 seconds) to make it easier to spread. Gently spoon or spread it over the cake, letting it fill the holes and cover the top. If using mini marshmallows, sprinkle them over the top and press down lightly so they melt into the warm cake.

---

Step 4: Pour the Hot Fudge Sauce

Heat the hot fudge sauce just enough to make it pourable but not boiling. Slowly drizzle it over the cake, making sure it sinks into the holes and mixes with the marshmallow layer. Reserve a little for drizzling on top later, if desired.

---

Step 5: Chill the Cake

Refrigerate the cake for at least 2 hours to allow the layers to settle and the fudge to soak in. This helps the cake firm up and makes it easier to top and serve.

---

Step 6: Add Whipped Topping

In a bowl, mix the whipped topping with vanilla extract (optional) for extra flavor. Spread it evenly over the chilled cake using a spatula. This layer should be smooth and fluffy.

---

Step 7: Decorate the Top

Scatter mini marshmallows evenly over the whipped topping. Drizzle with remaining hot fudge sauce or melted chocolate chips. For an extra festive touch, add crushed peppermint or colorful sprinkles.

---

Step 8: Serve and Enjoy

Cut into squares and serve chilled or at room temperature. Optionally, toast the marshmallows with a kitchen torch for a toasted s’mores effect. This cake also pairs wonderfully with a mug of hot cocoa or a scoop of vanilla ice cream.

---

Notes

For best results, let the cake rest in the refrigerator overnight to intensify the flavor and improve its texture. If using marshmallow creme, warming it slightly makes it much easier to spread without tearing the cake. The hot fudge sauce should be warm but not too runny; a thick pour helps it stay inside the poked holes instead of pooling on top. You can easily customize the toppings with holiday-themed candies, nuts, or even crushed graham crackers for a s’mores-inspired version.

---

Watch Out for These Mistakes While Cooking

• Poking too deep or too few holes: This can either create a soggy bottom or leave dry spots in the cake.
• Pouring fudge when it’s too hot: Overheating the sauce can melt the marshmallow layer and ruin the texture.
• Spreading whipped topping too soon: Wait until the cake is fully chilled to prevent it from melting or mixing with the fudge layer.
• Using frozen whipped topping: Thaw it fully before using, or it will be hard to spread and won’t blend smoothly.
• Skipping the chill time: This step is essential for allowing the flavors to set and layers to hold together.

---

Storage Instructions

Cover the Hot Chocolate Poke Cake tightly with plastic wrap or store it in an airtight container. Keep it in the refrigerator for up to 5 days. The cake tastes even better the next day as the flavors blend together. Avoid freezing this cake once it’s topped with whipped topping and marshmallows, as the texture will become watery and unpleasant upon thawing. If you want to make it ahead, freeze only the base cake layer and add the toppings fresh after thawing.

---

Estimated Nutrition

Serving Size: 1 piece (1/12 of cake)

• Calories: ~370 kcal
• Total Fat: 17g
• Saturated Fat: 7g
• Cholesterol: 30mg
• Sodium: 320mg
• Total Carbohydrates: 52g
• Dietary Fiber: 2g
• Sugars: 35g
• Protein: 4g

Note: Nutritional values may vary based on brands and toppings used.

---

Frequently Asked Questions

What type of cake mix works best?

A standard chocolate cake mix (like devil’s food or milk chocolate) is ideal. Moist-style mixes work best for a soft base.

Can I use homemade cake instead of boxed mix?

Absolutely! Any basic chocolate cake recipe that fits a 9×13-inch pan will work perfectly.

What can I use instead of marshmallow creme?

Mini marshmallows are a great alternative. Just be sure the cake is still warm so they can melt slightly into it.

Can I make this ahead of time?

Yes, and it actually tastes better after chilling overnight! Make it 1–2 days in advance for best flavor.

Do I have to use hot fudge sauce?

Not necessarily. Chocolate syrup, ganache, or even sweetened condensed milk with cocoa powder can work.

Can I toast the marshmallows?

Yes! A kitchen torch adds a beautiful toasted finish, but it’s optional.

Is it okay to use homemade whipped cream?

Yes, but keep in mind that store-bought whipped topping holds its shape longer, especially in storage.

What other toppings can I try?

Crushed peppermint, toffee bits, cookie crumbs, or drizzled caramel are all delicious variations.

---

Conclusion

The Hot Chocolate Poke Cake is more than just a dessert—it’s a nostalgic experience in every bite. With layers of chocolate, marshmallow, and whipped cream, it captures everything we love about cozy winter treats in one incredibly easy-to-make recipe. Whether you’re sharing it at a holiday party or treating yourself to a slice after dinner, this cake promises to deliver that comforting, hot cocoa magic every time.

---

Print

Save this recipe on: