This poke cake is a chocolate lover’s dream, with layers of flavor and texture that are both fun and easy to make. The marshmallow filling soaks into the cake, creating moist pockets of sweetness, while the frosting adds a smooth and rich finish. It’s ideal for parties, potlucks, birthdays, or whenever you need a comforting slice of nostalgia.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chocolate cake mix (plus eggs, oil, and water as directed)
Marshmallow fluff or mini marshmallows
Sweetened condensed milk (optional for extra richness)
Semi-sweet or milk chocolate chips
Heavy cream or milk (for frosting)
Butter
Powdered sugar
Vanilla extract
Cocoa powder
Directions
Preheat your oven and prepare the chocolate cake according to the package directions. Bake in a 9×13-inch pan.
Once baked, remove the cake from the oven and use the end of a wooden spoon to poke holes all over the top while still warm.
If using mini marshmallows, sprinkle them over the warm cake and return it to the oven for 3–5 minutes until melted. For marshmallow fluff, microwave briefly and pour over the cake, spreading to fill the holes.
Optionally, drizzle sweetened condensed milk over the cake for added moisture and richness.
Allow the cake to cool completely before frosting.
For the frosting, melt butter and chocolate chips together, then whisk in cocoa powder, powdered sugar, vanilla extract, and enough milk or cream to reach a spreadable consistency.
Spread the frosting over the cooled cake.
Chill for at least 1 hour before serving for best texture and flavor.
Servings and timing
This recipe serves 12 to 15 slices. Prep time: 15 minutes Bake time: 30 minutes Cool/chill time: 1 hour Total time: about 1 hour 45 minutes
Variations
Rocky road twist: Add chopped nuts and chocolate chips on top of the marshmallow layer.
S’mores version: Crumble graham crackers over the top before serving.
Peanut butter addition: Swirl peanut butter into the frosting or drizzle it over the top.
Mint chocolate: Use mint extract in the frosting and sprinkle with crushed mint candies.
Double chocolate: Use chocolate pudding as an extra layer between the cake and frosting.
Storage/Reheating
Store the cake in the refrigerator, covered, for up to 5 days. To freeze, wrap individual slices or the entire cake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving. Best served chilled or at room temperature. Reheating is not recommended, as it may affect the texture of the frosting and marshmallow layer.
FAQs
What is a poke cake?
A poke cake is a baked cake that’s poked with holes to allow fillings like pudding, sauces, or in this case, marshmallow to soak into the cake, making it extra moist and flavorful.
Can I make this with homemade chocolate cake?
Yes, you can substitute a homemade chocolate cake recipe instead of using a boxed mix. Just make sure it’s baked in a 9×13-inch pan.
Can I use marshmallows instead of marshmallow fluff?
Absolutely. Mini marshmallows work well when melted on top of the warm cake to fill the holes.
What kind of frosting works best?
A rich chocolate frosting complements the marshmallow filling beautifully, but you can also use a whipped topping or ganache if preferred.
How long should I chill the cake before serving?
At least 1 hour is ideal to allow the flavors to meld and the marshmallow to fully soak in. Overnight chilling is even better.
Can I skip the sweetened condensed milk?
Yes, it’s optional, but it adds extra richness and moisture to the cake.
Do I need to refrigerate the cake?
Yes, because of the marshmallow and frosting layers, it’s best stored in the refrigerator.
Can I make this ahead of time?
Definitely. It tastes even better the next day after the flavors have developed.
Can I add toppings?
Yes! Try mini chocolate chips, crushed cookies, chopped nuts, or sprinkles for extra texture and fun.
Is this cake overly sweet?
It’s rich and sweet, but the chocolate and marshmallow balance each other well. You can adjust sweetness by reducing the frosting or omitting condensed milk.
Conclusion
Marshmallow chocolate poke cake is a fun, nostalgic dessert that combines the best of gooey marshmallow, moist chocolate cake, and creamy frosting. It’s easy to make, always a hit, and perfect for any celebration—or just because. One bite and you’ll see why this cake earns a permanent spot in your recipe collection.
Marshmallow chocolate poke cake is a rich and gooey dessert that combines moist chocolate cake with a sweet marshmallow filling and creamy chocolate frosting. It’s a decadent treat perfect for parties, potlucks, or whenever a chocolate craving hits.
Author:Catherine
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:1 hour 45 minutes (including cooling)
Yield:12–15 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 box chocolate cake mix (plus eggs, oil, and water as directed)
1 jar (7 oz) marshmallow fluff or 2 cups mini marshmallows
1/2 cup sweetened condensed milk (optional)
1 cup semi-sweet or milk chocolate chips
1/4 cup butter
1/4 cup cocoa powder
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons milk or heavy cream
Instructions
Preheat oven and prepare chocolate cake mix according to package directions. Pour into a greased 9×13-inch baking pan and bake as instructed.
Once baked, remove cake from oven and immediately poke holes all over the top using the handle of a wooden spoon.
If using mini marshmallows, sprinkle over warm cake and return to oven for 3–5 minutes until melted. If using marshmallow fluff, microwave it briefly and spread it over the warm cake to fill the holes.
Optionally, drizzle sweetened condensed milk over the cake while still warm for extra richness.
Allow the cake to cool completely before adding frosting.
To make the frosting, melt butter and chocolate chips together. Whisk in cocoa powder, powdered sugar, vanilla extract, and enough milk or cream to achieve a spreadable consistency.
Spread the frosting evenly over the cooled cake.
Chill the cake for at least 1 hour before serving. Slice and enjoy!
Notes
For best results, chill the cake before serving to allow the marshmallow and frosting to set.Omit sweetened condensed milk for a less rich cake.Top with chocolate chips, nuts, or sprinkles for added texture.Can be made a day ahead—flavors improve overnight.Use homemade chocolate cake instead of boxed mix if preferred.
