Marshmallow Chocolate Poke Cake Recipe

Introduction

This easy Marshmallow Chocolate Poke Cake recipe is a simple, crowd-pleasing dessert that combines rich chocolate flavor with gooey marshmallow goodness. Perfect for potlucks, birthdays, or any sweet craving, it starts with a boxed cake mix for convenience. For more marshmallow treats, try Hot Chocolate Cupcakes with Marshmallow Buttercream Recipe or Marshmallow-Surprise Hot Cocoa Cookies Recipe.

Ingredients

This decadent Marshmallow Chocolate Poke Cake combines rich chocolate layers with creamy marshmallow filling and a glossy chocolate ganache for an irresistible dessert experience.

• 1 box chocolate cake mix (or homemade chocolate cake batter)
• Ingredients called for on cake mix box (usually eggs, oil, water)
• 1 jar (7 oz) marshmallow cream
• 1 cup heavy cream
• 8 oz semi-sweet chocolate, chopped
• 2 tbsp butter
• 1 cup mini marshmallows (optional, for topping)

Timing

Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes

Context: This Marshmallow Chocolate Poke Cake recipe is about 20% faster than similar recipes, making it perfect for last-minute gatherings.

Step-by-Step Instructions

Step 1 — Prepare the Cake Batter

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. Prepare your favorite chocolate cake mix according to package directions—this usually involves combining the mix with eggs, oil, and water. For a richer flavor, substitute buttermilk for water.

Tip: Use a hand mixer or stand mixer on medium speed for about 2 minutes to ensure a smooth, lump-free batter.

Step 2 — Bake the Cake

Pour the batter into your prepared pan and spread it evenly. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.

The cake is done when the top springs back lightly to the touch. Avoid overbaking to keep the cake moist for the next steps.

Step 3 — Poke Holes in the Warm Cake

Remove the cake from the oven and let it cool in the pan for about 10 minutes. While it’s still warm, use the handle of a wooden spoon or a similar round object to poke holes all over the top of the cake.

Space the holes about 1 inch apart. Poking while warm allows the holes to stay open better for the filling.

Step 4 — Prepare the Marshmallow Filling

In a medium saucepan, combine one 7-ounce jar of marshmallow fluff with ½ cup of sweetened condensed milk. Heat over low heat, stirring constantly, until the mixture is smooth and pourable.

Do not let the mixture boil. It should just be warm enough to combine easily and pour.

Step 5 — Fill the Cake

Slowly pour the warm marshmallow mixture over the warm cake. Use a spatula to gently spread it, encouraging the filling to seep down into the holes.

Take your time with this step to ensure every hole gets filled, which is key for the signature moist texture of this Marshmallow Chocolate Poke Cake.

Step 6 — Add the Chocolate Topping

In a separate bowl, prepare a chocolate frosting or ganache. You can use a store-bought chocolate frosting or make a simple ganache by heating 1 cup of heavy cream and pouring it over 1½ cups of chocolate chips, stirring until smooth.

Let the chocolate topping cool slightly so it’s thick but still spreadable, then pour it over the marshmallow layer.

Step 7 — Chill and Set

Cover the pan loosely with plastic wrap or foil and refrigerate the cake for at least 4 hours, or preferably overnight.

Chilling allows the marshmallow and chocolate layers to fully set and the flavors to meld, making the cake easier to slice.

Step 8 — Serve and Enjoy

Once chilled, cut the Marshmallow Chocolate Poke Cake into squares. For a special touch, garnish with mini marshmallows or a sprinkle of sea salt before serving.

Store any leftovers covered in the refrigerator for up to 5 days.

Nutritional Information

Calories	385
Protein	5g
Carbohydrates	62g
Fat	14g
Fiber	2g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size for this Marshmallow Chocolate Poke Cake.

Healthier Alternatives

• Protein powder in cake mix — Replace ¼ cup flour with vanilla or chocolate protein powder for a protein boost without compromising moisture.
• Almond or coconut flour — Use a gluten-free flour blend or almond flour for a lower-carb, gluten-free base with a nutty flavor.
• Greek yogurt instead of oil — Swap oil with plain Greek yogurt in the cake batter for added protein and a tender, moist crumb.
• Sugar-free pudding mix — Prepare the chocolate filling with sugar-free instant pudding to reduce sugar content while keeping it creamy.
• Coconut milk or almond milk — Use unsweetened non-dairy milk in both cake and filling for a rich, dairy-free version.
• Homemade marshmallow fluff — Make marshmallow topping from aquafaba or egg whites with a sugar substitute for lower sugar and sodium.
• Dark chocolate chips — Opt for 70% dark chocolate or sugar-free chocolate chips to enhance richness with less added sugar.
• Applesauce for eggs — Substitute each egg with ¼ cup applesauce to reduce cholesterol and keep the cake vegan-friendly.

Serving Suggestions

• Top with toasted mini marshmallows for a delightful s’mores-inspired finish.
• Pair with a scoop of vanilla bean ice cream to balance the rich chocolate flavor.
• Drizzle with warm chocolate ganache or caramel sauce for extra indulgence.
• Garnish with crushed graham crackers for added texture and a campfire vibe.
• Serve alongside a cold glass of milk or a hot coffee to complement the sweetness.
• Cut into small squares for a perfect potluck or party dessert.

This Marshmallow Chocolate Poke Cake is wonderfully versatile—ideal for birthdays, barbecues, or any gathering where a crowd-pleasing treat is needed. For a festive touch, add a sprinkle of colorful sprinkles or chocolate shavings before serving.

Common Mistakes to Avoid

• Mistake: Overbaking the cake, making it too dry for the marshmallow filling. Fix: Bake just until a toothpick comes out clean, as residual heat continues cooking.
• Mistake: Poking holes that are too small, preventing the marshmallow from soaking in. Fix: Use the handle of a wooden spoon to create wide, deep channels.
• Mistake: Adding warm marshmallow to a hot cake, causing it to absorb unevenly. Fix: Let the cake cool for 15-20 minutes so it can properly absorb the filling.
• Mistake: Using a thin chocolate frosting that slides off the marshmallow layer. Fix: Ensure your ganache has a proper chocolate-to-cream ratio for a spreadable consistency.
• Mistake: Skipping the chilling step, resulting in a messy slice. Fix: Refrigerate the assembled Marshmallow Chocolate Poke Cake for at least 2 hours to set.
• Mistake: Overmixing the cake batter, developing too much gluten and creating a tough crumb. Fix: Mix just until the ingredients are combined for a tender texture.
• Mistake: Not greasing the pan adequately, causing the cake to stick and tear. Fix: Use parchment paper and a thorough coating of baking spray for easy release.
• Mistake: Using mini marshmallows instead of marshmallow fluff or cream, leading to clumpy distribution. Fix: Opt for marshmallow creme for a smooth, even layer throughout the cake.
• Mistake: Spreading frosting on a warm cake, making it melt and combine with the marshmallow. Fix: Ensure the cake is completely cool before adding the final chocolate layer.

Storing Tips

• Fridge: Store Marshmallow Chocolate Poke Cake covered in an airtight container for up to 5 days. Refrigerate promptly after cooling to maintain food safety.
• Freezer: Wrap individual slices or the whole cake tightly in plastic wrap and foil, then place in a freezer-safe container. Freeze for up to 3 months.
• Reheat: Thaw frozen cake overnight in the refrigerator. For a warm treat, microwave individual slices for 15-20 seconds until heated through to at least 165°F.

Always use clean utensils when serving to prevent contamination and extend freshness.

Conclusion

This Marshmallow Chocolate Poke Cake is a decadent, crowd-pleasing dessert that’s surprisingly simple to make. We hope you love this recipe as much as we do! Give it a try and let us know how it turns out in the comments. For more delicious treats, check out our Hot Cocoa Cupcakes Recipe and Caramel Coffee Buttercream Cake Recipe. Don’t forget to subscribe for more sweet ideas!

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FAQs

Can I make this Marshmallow Chocolate Poke Cake ahead of time?

Yes, you can prepare this cake a day in advance. Store it covered in the refrigerator. The flavors meld and improve, making it a great make-ahead dessert.

What is the best way to poke the holes in the cake?

Use the handle of a wooden spoon or a similar round utensil. Poke holes evenly across the warm cake so the marshmallow and chocolate filling can seep deep into every slice of this Marshmallow Chocolate Poke Cake.

Can I use a different type of cake mix?

Yes, a devil’s food or dark chocolate mix works wonderfully. The rich chocolate base complements the sweet marshmallow and chocolate glaze in this Marshmallow Chocolate Poke Cake recipe.