Marshmallow Chocolate Poke Cake Recipe

Introduction

This easy marshmallow chocolate poke cake recipe delivers incredible flavor with minimal effort. A moist chocolate cake gets poked and filled with marshmallow cream, then topped with fluffy frosting for a decadent dessert that’s perfect for any occasion. For more simple treats, try this No Bake Popcorn Cake Recipe or these Reese’s Peanut Butter Cookies Recipe.

Ingredients

This decadent Marshmallow Chocolate Poke Cake combines rich chocolate cake with creamy pudding and gooey toasted marshmallows for an irresistible dessert that’s both moist and delightfully fluffy.

• 15.25 ounces devil’s food cake mix (plus ingredients called for on the box, typically eggs, oil, and water)
• 7.8 ounces instant chocolate pudding mix (two 3.9-ounce packages)
• 4 cups cold milk
• 35 marshmallows

Timing

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

Context: This Marshmallow Chocolate Poke Cake is ready in about 20% less time than similar recipes.

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, or use a homemade chocolate cake recipe. For best results, use room temperature ingredients to ensure even mixing and a tender crumb.

Step 2 — Bake the Cake

Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should spring back when lightly touched. 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 for about 10 minutes. While still warm, use the handle of a wooden spoon or a similar round object to poke holes all over the cake surface. Space the holes about 1 inch apart, ensuring they go most of the way to the bottom but not completely through.

Step 4 — Prepare the Marshmallow Filling

In a medium saucepan, combine 1 cup of marshmallow fluff or 2 cups of mini marshmallows with ½ cup of sweetened condensed milk. Heat over low heat, stirring constantly, until the marshmallows are completely melted and the mixture is smooth. Be careful not to overheat or boil the mixture.

Step 5 — Pour Over the Cake

Slowly pour the warm marshmallow mixture over the warm cake, using a spatula to help spread it evenly and push it into the holes. The warmth of the cake will help the marshmallow filling seep down into the holes, creating delicious pockets of flavor throughout the Marshmallow Chocolate Poke Cake.

Step 6 — Add Chocolate Topping

Prepare a simple chocolate ganache by heating 1 cup of heavy cream until steaming, then pouring it over 1½ cups of chocolate chips. Let it sit for 2-3 minutes, then stir until smooth. Pour the ganache over the marshmallow-filled cake, spreading it to cover the entire surface.

Step 7 — Chill and Set

Refrigerate the Marshmallow Chocolate Poke Cake for at least 4 hours, or preferably overnight. This allows the flavors to meld and the textures to set properly. The cake will become more moist and the layers will firm up, making it easier to slice cleanly.

Step 8 — Serve and Enjoy

Once chilled and set, cut the Marshmallow Chocolate Poke Cake into squares. For an extra treat, top with whipped cream, additional marshmallows, or chocolate shavings before serving. Store any leftovers covered in the refrigerator for up to 5 days.

Nutritional Information

Calories	385
Protein	5g
Carbohydrates	58g
Fat	16g
Fiber	2g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein Powder Cake Mix — Replace half the cake mix with vanilla or chocolate protein powder for a protein boost without sacrificing moistness.
• Almond Flour Base — Use almond flour instead of all-purpose flour for a gluten-free, lower-carb version with nutty flavor.
• Coconut Milk Pudding — Swap dairy milk in the pudding for coconut milk to create a rich, dairy-free filling.
• Greek Yogurt Topping — Substitute whipped cream with Greek yogurt for added protein and tangy contrast to the sweet marshmallow.
• Sugar-Free Marshmallow Fluff — Use sugar-free marshmallow fluff to reduce sugar content while maintaining the classic marshmallow texture.
• Dark Chocolate Drizzle — Opt for melted dark chocolate (70%+) instead of milk chocolate for less sugar and antioxidant benefits.
• Applesauce for Oil — Replace oil in the cake batter with unsweetened applesauce to cut fat while keeping the cake moist.
• Low-Sodium Baking Powder — Choose low-sodium baking powder to reduce overall sodium content without affecting rise.

Serving Suggestions

• Top with toasted mini marshmallows for extra gooey texture
• Pair with vanilla bean ice cream for a classic hot-cold contrast
• Garnish with chocolate shavings and a drizzle of chocolate syrup
• Serve warm for maximum marshmallow meltiness
• Perfect for potlucks, birthday parties, and holiday gatherings
• Cut into small squares for bite-sized party treats

This Marshmallow Chocolate Poke Cake makes an excellent centerpiece dessert that’s both visually appealing and incredibly delicious. The poke holes allow the marshmallow filling to seep throughout, creating a moist cake that stays fresh for days.

Common Mistakes to Avoid

• Mistake: Overmixing the cake batter, which develops too much gluten and makes the cake tough. Fix: Mix just until ingredients are combined for a tender crumb.
• Mistake: Poking holes that are too small or shallow, preventing the marshmallow filling from soaking in. Fix: Use the handle of a wooden spoon to create wide, deep holes throughout the warm cake.
• Mistake: Adding the marshmallow mixture while the cake is cold, causing it to sit on top instead of absorbing. Fix: Pour the marshmallow filling over the cake while it’s still warm from the oven.
• Mistake: Using cold ingredients for the cake batter, which can result in uneven mixing and dense texture. Fix: Bring eggs, milk, and butter to room temperature before beginning.
• Mistake: Skipping the cooling step before frosting, which melts the chocolate topping into a messy puddle. Fix: Allow the Marshmallow Chocolate Poke Cake to cool completely before adding the final chocolate layer.
• Mistake: Overbaking the cake, creating a dry base that can’t properly absorb the marshmallow cream. Fix: Start checking for doneness a few minutes before the recipe’s suggested bake time.
• Mistake: Using mini marshmallows instead of marshmallow creme for the filling, resulting in uneven distribution. Fix: Stick with marshmallow creme or fluff for smooth, consistent saturation.
• Mistake: Applying too much pressure when poking holes, which can tear the cake structure. Fix: Gently twist the spoon handle as you poke to create clean holes without damaging the cake.
• Mistake: Refrigerating the cake immediately after assembly, preventing flavors from melding properly. Fix: Let the Marshmallow Chocolate Poke Cake set at room temperature for at least an hour before chilling.
• Mistake: Using a thin chocolate sauce instead of ganache for topping, which soaks in rather than creating a distinct layer. Fix: Opt for a thick chocolate ganache that will set beautifully on top of your poke cake.

Storing Tips

• Fridge: Store your Marshmallow Chocolate Poke Cake covered in an airtight container in the refrigerator for up to 5 days.
• Freezer: Wrap individual slices or the entire cake tightly in plastic wrap and then in foil before placing in a freezer-safe container; it will keep for up to 3 months.
• Reheat: For a warm treat, microwave a slice for 15-20 seconds until it reaches an internal temperature of at least 165°F for food safety.

Always let the Marshmallow Chocolate Poke Cake cool completely before storing to maintain its texture and prevent condensation.

Conclusion

This Marshmallow Chocolate Poke Cake is a decadent, crowd-pleasing dessert that’s surprisingly simple to make. If you love this recipe, try our Caramel Coffee Buttercream Cake Recipe next. We’d love to hear how yours turned out—leave a comment or subscribe for more delicious recipes!

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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 to keep it fresh. The flavors often meld and improve overnight.

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

Use the handle of a wooden spoon or a similar round object to create the holes. Space them evenly across the warm cake so the marshmallow and chocolate filling can seep in thoroughly.

Can I use a different type of cake mix for this recipe?

Yes, a devil’s food or dark chocolate mix works wonderfully. The key is using a moist cake that will absorb the delicious marshmallow and chocolate sauce in this Marshmallow Chocolate Poke Cake.