Marshmallow Chocolate Poke Cake Recipe

Introduction

This easy Marshmallow Chocolate Poke Cake is the ultimate dessert for any occasion. A moist chocolate cake is poked full of holes and soaked with a sweet marshmallow cream filling, then topped with fluffy frosting and more marshmallows. It’s a simple, crowd-pleasing treat that delivers incredible flavor and texture in every bite. For another fantastic marshmallow dessert, try the M&M Marshmallow Dream Bars Recipe.

Ingredients

This decadent Marshmallow Chocolate Poke Cake layers rich chocolate with a creamy marshmallow topping, creating a dessert that’s irresistibly moist and sweet with every forkful.

• 1 (15.25 oz) box Devil’s Food Chocolate Cake Mix, plus the ingredients listed on the box (typically eggs, oil, and water)
• 1 (14 oz.) can sweetened condensed milk
• 12 oz. semi-sweet chocolate chips
• 1/3 cup heavy cream
• 1 1/2 cups heavy cream
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 7 oz. (about 2 cups) marshmallow fluff
• 1/2 cup chocolate chips (for garnish, optional)
• 3 Tablespoons heavy cream (for garnish, optional)

Timing

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

Context: This Marshmallow Chocolate Poke Cake is ready in under an hour, making it about 20% faster than similar layered dessert 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 the package directions, or use a homemade recipe. Pour the batter evenly into the prepared pan.

Tip: For a richer flavor, substitute the water in the mix with brewed coffee or add a teaspoon of espresso powder to the dry ingredients.

Step 2 — Bake the Cake

Bake the cake for the time specified on the box or recipe, typically 28-33 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Avoid overbaking, as a slightly tender crumb will better absorb the marshmallow filling. Let the cake cool in the pan on a wire rack for about 15-20 minutes before poking.

Step 3 — Poke Holes in the Warm Cake

While the cake is still warm, use the handle of a wooden spoon or the bottom of a thick straw to poke holes all over the surface. Space the holes about 1 inch apart, ensuring you poke all the way to the bottom of the pan.

Tip: Wipe the spoon handle occasionally to prevent crumbs from clogging the holes, which ensures the marshmallow filling can seep deep into the cake.

Step 4 — Prepare the Marshmallow Filling

In a medium saucepan over medium-low heat, combine one 7-ounce jar of marshmallow creme (or fluff) with ½ cup of sweetened condensed milk. Warm the mixture, stirring constantly, until it is smooth, fluid, and pourable—about 3-5 minutes. Do not let it boil.

For extra flavor, you can stir in a teaspoon of vanilla extract once you remove it from the heat.

Step 5 — Fill the Holes

Slowly and carefully pour the warm marshmallow filling over the entire surface of the cake. Use a spatula to gently spread it, encouraging the mixture to seep down into all the holes.

Allow the cake to cool completely to room temperature so the filling can set. This step is crucial before adding the final frosting layer.

Step 6 — Make the Chocolate Frosting

While the cake cools, prepare a simple chocolate frosting. Beat together ½ cup of softened butter, ⅓ cup of unsweetened cocoa powder, and 3 cups of powdered sugar. Add 3-4 tablespoons of milk or cream and 1 teaspoon of vanilla, beating until light and fluffy.

Tip: If the frosting is too thick, add more milk a teaspoon at a time. If it’s too thin, add a bit more powdered sugar.

Step 7 — Frost and Garnish

Spread the chocolate frosting evenly over the completely cooled cake. For a decorative finish, create swirls with the back of a spoon or an offset spatula.

Garnish with mini marshmallows, chocolate chips, or a drizzle of chocolate syrup. For a toasted effect, you can briefly broil the top, watching carefully to prevent burning.

Step 8 — Chill and Serve

Cover the Marshmallow Chocolate Poke Cake and refrigerate it for at least 2 hours, or until the frosting is firm. This chilling time allows all the flavors to meld and makes for clean slices.

Serve chilled. Store any leftovers covered in the refrigerator for up to 4 days.

Nutritional Information

Calories	Approx. 420 kcal
Protein	5g
Carbohydrates	65g
Fat	16g
Fiber	2g
Sodium	320mg

Note: These are estimated values per serving for this Marshmallow Chocolate Poke Cake, based on typical ingredients and serving size. Actual values may vary.

Healthier Alternatives

This decadent Marshmallow Chocolate Poke Cake is a crowd-pleaser, but you can easily adapt it to fit dietary needs or boost nutrition. Here are practical ingredient swaps that maintain the delicious flavor.

• Protein-Packed Cake Mix — Use a chocolate protein cake mix or add a scoop of unflavored collagen peptides to a standard mix. This adds structure and keeps the cake moist while boosting protein content.
• Lower-Carb Sweetener — For a lower-carb version, replace the granulated sugar in the cake and pudding with a monk fruit or erythritol blend. The texture remains similar, with a slightly cooler aftertaste.
• Dairy-Free Pudding & Topping — Opt for a dairy-free chocolate pudding mix made with almond or oat milk. Use coconut whipped topping instead of marshmallow fluff or whipped cream for a dairy-free finish.
• Gluten-Free Flour Blend — Substitute the all-purpose flour in a from-scratch cake with a 1:1 gluten-free baking blend. Ensure your pudding mix is certified gluten-free for the entire dessert.
• Reduced-Sodium Option — Choose a no-sugar-added or “lower sodium” pudding mix, and use unsalted butter in the cake. This helps control the overall sodium without sacrificing the chocolate marshmallow flavor.
• Greek Yogurt Frosting — For a tangy, high-protein frosting, fold whipped marshmallow fluff into plain Greek yogurt instead of using cream or whipped topping alone.
• Avocado Chocolate Ganache — Blend ripe avocado with melted dark chocolate and a touch of maple syrup for a rich, nutrient-dense alternative to a traditional chocolate glaze.
• Applesauce for Oil — Replace half the oil or butter in the cake batter with unsweetened applesauce to reduce fat while adding natural moisture and a hint of fruitiness.

Serving Suggestions

• Pair this decadent Marshmallow Chocolate Poke Cake with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to balance the rich chocolate flavor.
• For a festive occasion, top with colorful sprinkles, crushed candy canes, or a drizzle of caramel sauce alongside the marshmallow topping.
• Serve alongside a cup of cold milk, a robust coffee, or a glass of dessert wine for a perfect after-dinner treat.
• Transform it into a show-stopping dessert by plating individual slices with a dusting of cocoa powder and a few fresh raspberries or strawberries.
• For a summer barbecue, keep it casual and serve the cake directly from the pan, garnished with mini marshmallows and chocolate shavings.
• Turn it into a holiday centerpiece by decorating the top with seasonal elements, like crushed peppermint for Christmas or orange sprinkles for Halloween.

This Marshmallow Chocolate Poke Cake is incredibly versatile. Its moist texture and gooey marshmallow filling make it a crowd-pleaser for everything from weeknight desserts to celebratory gatherings.

Common Mistakes to Avoid

• Mistake: Overbaking the cake, making it too dry to absorb the chocolate sauce. Fix: Check for doneness a few minutes early; the edges should just pull away from the pan.
• Mistake: Poking holes with a utensil that’s too small, like a fork. Fix: Use the handle of a wooden spoon or a large straw to create wide channels for the filling.
• Mistake: Pouring hot chocolate sauce over a warm cake, causing it to become soggy. Fix: Let the cake cool for about 15 minutes so it’s warm enough to absorb but not melt.
• Mistake: Using a thin, runny chocolate syrup instead of a thicker ganache or pudding. Fix: Opt for a rich, pourable ganache or prepared pudding that will cling to the cake.
• Mistake: Spreading marshmallow creme straight from the jar, which can tear the cake. Fix: Gently warm the marshmallow creme to make it more spreadable and easier to work with.
• Mistake: Skipping the chilling step before frosting, leading to a messy presentation. Fix: Refrigerate the cake for at least an hour to let the layers set firmly.
• Mistake: Over-whipping the whipped cream topping, which can turn grainy and deflate. Fix: Whip just until stiff peaks form for a light, stable topping.
• Mistake: Adding heavy decorations too early, causing them to sink into the soft topping. Fix: Add sprinkles or chocolate shavings just before serving to keep them on top.

Storing Tips

• Fridge: Cover the Marshmallow Chocolate Poke Cake tightly with plastic wrap or store in an airtight container. It will stay fresh for up to 4-5 days in the refrigerator.
• Freezer: For longer storage, wrap the whole cake or individual slices tightly in plastic wrap and then in aluminum foil or place in a freezer-safe container. This Marshmallow Chocolate Poke Cake can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before serving.
• Reheat: For a warm, gooey treat, microwave a single slice for 15-20 seconds. For a larger portion, cover with foil and warm in a 300°F (150°C) oven until it reaches an internal temperature of at least 165°F (74°C), about 10-15 minutes.

Always ensure the cake has cooled completely before storing to prevent condensation. For food safety, do not leave this perishable dessert at room temperature for more than 2 hours.

Conclusion

This Marshmallow Chocolate Poke Cake is a decadent, crowd-pleasing dessert that’s surprisingly simple to make. If you love easy treats with marshmallows, you might also enjoy our M M M Marshmallow Dream Bars Recipe. Give this cake a try and let us know what you think in the comments!

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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. For the best texture, poke the holes and pour the chocolate filling into the warm cake, then let it cool completely before adding the marshmallow frosting. Store it covered in the refrigerator.

What can I use if I don’t have sweetened condensed milk for the filling?

For a similar rich texture, you can make a simple ganache with heavy cream and chocolate chips. However, using sweetened condensed milk is key for the classic, gooey consistency of this Marshmallow Chocolate Poke Cake.

How do I prevent the marshmallow topping from becoming too hard or sticky?

Ensure your cake is completely cool before adding the marshmallow layer. Fluff the marshmallow creme well and spread it gently. The topping will set but remain soft, perfectly complementing the moist chocolate base.