Amazing hot chocolate poke cake in 3 steps

Hi, I’m Alex, and if I could package the feeling of sinking into a soft couch on the first truly cold night of the year, it would smell exactly like this **hot chocolate poke cake**. There’s nothing better than a dessert that brings serious comfort without demanding hours of complicated work, right? That’s why I put this recipe together for you. We’re taking the absolute best elements of your favorite winter mug—rich chocolate, fluffy marshmallows, and that sweet, creamy layer—and simplifying them into one spectacular, easy-to-make cake. If you also love those intense chocolate hits, you should definitely check out my recipe for hot chocolate brownies too! Trust me, this cake is the **comfort food dessert recipe** you’ll turn to every single time you need a hug in food form. It’s pure cooking joy, made simple.

Why This Hot Chocolate Poke Cake is Your New Comfort Food Dessert Recipe

When winter hits, we all deserve something unbelievably cozy, and this is it! We use a simple box mix base, which keeps things fast, but the magic happens with the layers. This hot chocolate poke cake delivers on every single craving. It’s ridiculously easy, but tastes like you spent all day slaving over it. I just love how versatile this became for me; it’s perfect for potlucks too!

• It’s an incredibly quick Easy Winter Chocolate Baking project.
• The combination of fillings ensures it’s a guaranteed crowd-pleaser.
• It truly tastes like hot cocoa in cake form—that’s the ultimate winter dessert goal!

Achieving the Ultimate Moist Chocolate Poke Cake Texture

The secret to making this a truly moist chocolate poke cake isn’t just the cake itself; it’s what we push down into it! We aren’t just pouring milk in here. First, we melt down the marshmallow fluff, which gets sticky and soft in all those holes. Then, we follow that up with a rich chocolate fudge filling made with condensed milk. These fillings soak deep into the crumb, making every single bite unbelievably gooey and rich. You won’t get sad, dry corners with this method, I promise you that! If you are looking for more ideas on embracing that cozy feeling, check out my general guide to comfort food baking.

Gathering Ingredients for Your Hot Chocolate Poke Cake

Okay, this is the fun part! Because we are aiming for pure joy and minimum stress, we start with a boxed mix. Seriously, nobody needs to stress about scratch chocolate cake when we are loading it up with so much gooey goodness later! It’s about smart shortcuts that still deliver that authentic, decadent flavor. If you love easy chocolate, you might also want to check out my absolute favorites for hot chocolate cookies. Here’s everything you need to gather up before we start mixing!

For the Rich Chocolate Cake Base

• 1 box Devil’s Food Cake Mix
• 1 cup Water
• 3 large Eggs
• ½ cup vegetable Oil

For the Gooey Marshmallow Hot Cocoa Cake Filling

• 2½ cups marshmallow fluff
• 2 tablespoons water

For the Fudgy Layer and Whipped Chocolate Topping

• 1¾ cups semi-sweet Chocolate Chips
• 14 oz Sweetened Condensed Milk
• 3 tablespoons heavy whipping Cream (this is just for the fudge!)
• 2 cups heavy whipping Cream (for the topping)
• 2 envelopes instant Hot Chocolate Mix
• 1 teaspoon vanilla extract
• 3 cups mini-Marshmallows
• Hot fudge sauce for drizzling

Step-by-Step Instructions for the Hot Chocolate Poke Cake

While this cake has layers of awesome, the process is actually so straightforward. We’re using a boxed mix as our base, which means less time worrying about dry ingredients and more time enjoying that warm, chocolatey goodness. Just make sure you have your 9×13 pan greased and ready to go! If you want another easy dessert idea using condensed milk, I have a brilliant condensed milk cake recipe you might love.

Baking the Cake and Creating the Holes

First things first: get that oven preheated according to your cake mix box instructions. Spray your 9×13 pan really well so nothing sticks! In a bowl, just mix the cake mix, water, eggs, and oil right together. Stir it until it looks smooth—don’t overmix, seriously. Pour the batter into your pan and bake it just like the box says. Once it’s done, you have to let it cool on a rack for a full 20 minutes. This cooling time is crucial! After that, grab the round handle of a wooden spoon, and start poking holes all over the cake. I try to get them about an inch apart, going down about two-thirds of the way, making tons of little tunnels for our filling!

Preparing the Marshmallow Filling and Spreading the Fudge

Time for the first soak! Put your marshmallow fluff and 2 tablespoons of water into a microwave-safe bowl. Microwave this in quick 20-second bursts, stirring really well in between each one, until it melts and gets smooth—this usually takes about 2 to 3 minutes total. Now, load that melty fluff into a piping bag (or just a Ziploc with the corner snipped off!) and pipe that gooey goodness right into all those holes you made. Spread any leftover fluff over the top of the cake and pop it in the fridge to chill. While it sets, make the fudge layer: melt your chocolate chips, sweetened condensed milk, and the 3 tablespoons of heavy cream together (again, 20-second bursts work best). Once that fudge is smooth, spread it evenly over that chilled marshmallow layer. Back into the fridge it goes until this fudge layer is totally set!

Assembling the Whipped Topping and Finishing the Hot Chocolate Poke Cake

Once that fudge is firm, we make the signature topping! Using your electric mixer, beat the 2 cups of heavy cream, the instant hot chocolate mix, and vanilla extract. Keep going until you get those beautiful stiff peaks—you’ll know when it’s right. Gently spread this fluffy chocolate cloud right over the set fudge. Now, for the best part: sprinkle those mini-marshmallows all over the top. If you want that ‘toasted over a campfire’ flavor, carefully toast them briefly with a kitchen torch. Finally, grab that store-bought or leftover hot fudge sauce and drizzle it artfully over the top. That’s it!

SAVE

Expert Tips for the Best Chocolate Poke Cake

I’ve made this ridiculously rich dessert dozens of times now, and these little tips really help make sure your Easy Hot Chocolate Cake comes out perfectly every time. Remember, we want maximum gooeyness and minimum fuss! It’s all about building those delicious layers right.

Making Ahead and Storage for Your Hot Chocolate Poke Cake

This is actually a fantastic make-ahead dessert, which is great when you’re hosting! I highly recommend chilling the cake for at least an hour after the fudge layer is set, but honestly, it’s even better if you let it sit overnight. The layers have time to settle in. Store leftovers tightly covered in the fridge. As for reheating, please don’t nuke the whole slice because that lovely whipped topping will melt into soup! Just enjoy it straight from the fridge—it tastes amazing cold, like a dense, chilled chocolate fudge bar.

SAVE

Ingredient Swaps for a Custom Experience

If you’re feeling adventurous, here is my favorite trick: swap out the water we use in the cake batter itself for strong, black brewed coffee. I know, I know, but trust me—it doesn’t make the cake taste like mocha, it just deepens that dark chocolate flavor so much! If you want to get fancy with the fudge layer, you can swap the semi-sweet chips for milk chocolate for a sweeter version, or use dark chocolate if you like things intensely rich. And don’t forget what I mentioned earlier: if you have a kitchen torch, give those top marshmallows a quick toast just before serving for that authentic campfire cocoa smell! I use a similar technique when making my classic chocolate pudding cake.

Serving Suggestions for Your Cozy Winter Dessert Recipe

Since this dish is so rich and satisfying—think of it as the ultimate comfort food dessert recipe—you want to pair it with something that cuts through that deep chocolatey sweetness. Honestly, a big mug of strong, black coffee is perfect. The slight bitterness of the coffee plays so nicely against the sweet marshmallow and fudge layers.

SAVE

If you’re serving this after a big holiday meal and want something lighter to serve alongside, you don’t need much! A small bowl of fresh raspberries or tart cherries is fantastic because the bright acidity really lifts all that chocolate flavor up. They look beautiful sprinkled on the plate, too! If you happen to love coffee-flavored baked goods, you should take a look at my recipe for coffee cake cookies; they share that great balance of richness and acidity.

When serving, keep the slices decent-sized, but remember, this cake is dense! If you manage to have any leftovers that you didn’t torch the marshmallows on, just know they are even better the next day when everything has really settled into that gooey state. Enjoy every decadent spoonful!

SAVE

Frequently Asked Questions About the Hot Chocolate Poke Cake

It’s so normal to have questions when you’re dealing with layered cakes like this! This recipe is designed to be super forgiving, but I always want to make sure you feel totally confident before you start poking holes in your beautiful chocolate base. Over the years, I’ve fielded a lot of questions about making sure this turns out exactly right, so here are the ones I hear most often about getting that perfect result.

Can I use actual hot chocolate mix in the cake batter instead of the topping?

That’s a great idea, but I’d strongly recommend against it for this recipe. The cake batter relies on the structure provided by the Devil’s Food cake mix. If you swap that out for hot chocolate powder, you might end up with something a little too soft or crumbly once you start soaking it! We use the instant hot chocolate mix specifically for the whipped topping, where it dissolves perfectly into the cream to give us that authentic flavor boost.

How far in advance can I make this Fudgy Poke Cake Idea?

This is actually a fantastic Marshmallow Hot Cocoa Cake to make ahead! I usually assemble the whole thing the day before I plan to serve it. You absolutely must let it chill for at least an hour after you spread the final whipped topping on so those layers can really set up. Overnight is even better. This chilling time is what turns the soak and fudge into that incredible, fudgy texture that makes it a true winner! If you love exploring poke cakes for different seasons, you should check out my pumpkin poke cake recipe.

What is the best way to reheat a slice of this dessert?

This is important: resist the urge to microwave the whole slice! Since we top this with tons of glorious whipped cream, the microwave will turn that topping into a melted puddle very quickly. This cake is designed to be enjoyed cold or at room temperature. If you absolutely feel like you need a warm slice—maybe it’s snowing outside—you can try warming just the slice on a plate in a low oven (around 300°F) for maybe 5 to 7 minutes, but honestly, the whole point of a moist chocolate poke cake like this is that it’s heavenly chilled!

Nutritional Estimates for This Decadent Hot Chocolate Poke Cake

Look, I’m all about joy in the kitchen, and sometimes that joy involves a little bit of indulgence! Because we are using a boxed mix, sweetened condensed milk, and plenty of heavy cream, this is definitely a treat, not an everyday staple. But you deserve it, right? These numbers are just estimates based on the specific ingredients I listed in the recipe above, so slight variations are totally normal depending on what brand of cake mix you grab.

Here is a general breakdown per slice:

• Serving Size: 1 slice
• Calories: 450
• Sugar: 55g
• Sodium: 350mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 10g
• Trans Fat: 0.5g
• Carbohydrates: 60g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 45mg

Keep in mind that once you start adding extra hot fudge sauce on top after you slice it, those numbers are definitely going to climb—but that’s part of the fun!

Share Your Homemade Hot Chocolate Poke Cake Creations

And there you have it! Your kitchen should now smell absolutely incredible. I truly hope you loved making this Decadent **Hot Chocolate Poke Cake** just as much as I love watching you all succeed in the kitchen. This is the kind of recipe that truly captures that feeling of simple, sweet reward.

I want to see how yours turned out! Seriously, snap a picture—did you toast those marshmallows perfectly? Don’t be shy! Head over to my Facebook page and tag me in your photos. It truly makes my day to see the pure joy you create with these recipes.

If you made this, please consider leaving a quick rating at the top of the page. Five stars really helps other home cooks find their new favorite winter dessert. And if you’re curious to read more about my food philosophy and mission to bring joy back into simple cooking, check out my About Page. Happy baking, friends!

Decadent Hot Chocolate Poke Cake with Marshmallow Filling

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe gives you a rich, moist chocolate cake that tastes just like your favorite winter drink. We soak it with a sweet filling, top it with fluffy whipped cream, and finish it with toasted marshmallows for the ultimate comfort food dessert.

• Author: purejoyalex
• Prep Time: 30 min
• Cook Time: 35 min
• Total Time: 2 hours 5 min
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 box Devil’s Food Cake Mix
• 1 cup Water
• 3 large Eggs
• ½ cup vegetable Oil
• 2½ cups marshmallow fluff
• 2 tablespoons water
• 1¾ cups semi-sweet Chocolate Chips
• 14 oz Sweetened Condensed Milk
• 3 tablespoons heavy whipping Cream (for fudge)
• 2 cups heavy whipping Cream (for topping)
• 2 envelopes instant Hot Chocolate Mix
• 1 teaspoon vanilla extract
• 3 cups mini-Marshmallows
• Hot fudge sauce for drizzling

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven according to the cake mix directions. Lightly spray a 9×13 baking pan.
2. Combine the cake mix, water, eggs, and vegetable oil in a bowl. Stir until smooth and pour the batter into the prepared pan.
3. Bake the cake as directed on the package. Remove the cake from the oven and let it cool on a rack for 20 minutes.
4. Use the round handle of a wooden spoon to poke holes about one inch apart in the cake, going about two-thirds deep.
5. Make the marshmallow filling: Combine the marshmallow fluff and 2 tablespoons of water in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until melted and smooth, about 2 to 3 minutes total.
6. Transfer the melted fluff to a piping bag or a plastic bag with a snipped corner. Pipe the filling into the holes. Spread any remaining fluff evenly over the cake surface. Refrigerate the cake to chill.
7. Prepare the chocolate fudge filling: In a microwave-safe bowl, combine the chocolate chips, sweetened condensed milk, and 3 tablespoons of heavy cream. Microwave in 20-second bursts, stirring each time, until melted and smooth, about 2 to 3 minutes.
8. Spread this chocolate fudge mixture evenly over the chilled marshmallow layer. Refrigerate the cake until the fudge layer is set.
9. Whip the chocolate topping: Using an electric mixer, beat the 2 cups of heavy whipping cream, instant hot chocolate mix, and vanilla extract until stiff peaks form.
10. Spread the whipped chocolate cream over the set fudge layer. Top the cake with mini-marshmallows and drizzle with hot fudge sauce before serving.

Notes

• For an extra cozy touch, briefly toast the mini-marshmallows on top with a kitchen torch before serving.
• You can make this dessert ahead of time; chill it for at least one hour before serving for the best texture.
• If you want a richer soak, you can substitute the water in the cake batter with brewed coffee.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 55g
• Sodium: 350mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 10g
• Trans Fat: 0.5g
• Carbohydrates: 60g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 45mg