Hot Cocoa Poke Cake
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You'll love this Hot Cocoa Poke Cake that blends layers of chocolate and marshmallows to create an irresistible dessert. This cake tastes just like a mug of decadent hot chocolate, so it's perfect for holidays, potlucks, and special occasions!
Recipe at a Glance
- Fun to Make - poking holes in a cake is tons of fun!
- Old Fashioned Recipe - poke cake recipes have stood the test of time.
- Tastes Like Hot Chocolate - you'll be surprised how much this cake tastes like hot chocolate!
Notes From My Kitchen
Poke cakes are an old fashioned way to dress up a boxed cake mix and make it even better. You simply bake a chocolate sheet cake, poke holes in it, and fill it with fluffy marshmallow creme to give it a rich and delicious flavor. Top it with homemade whipped cream and sprinkle with mini-marshmallows so it tastes just like a mug of hot cocoa!
After testing this hot chocolate poke cake multiple times, the best way to create the holes is with the bottom end of a wooden spoon. This allows the thick marshmallow creme to seep into every nook and cranny, which is the secret to making the perfect poke cake.
Key Ingredients
For the full recipe, see the printable recipe card at the bottom of this page.
- Box of Chocolate Cake Mix - pick your favorite flavor
- Vegetable Oil - adds moisture to the mix
- Eggs - choose large eggs for best results
- Marshmallow Fluff - is also called marshmallow creme
- Heavy Whipping Cream - makes the creamiest whipped topping
- Hot Cocoa Mix - you'll need 2 packets to mix with the whipped cream
- Mini Marshmallows - added to the top just like a hot cup of cocoa!
How to Make Hot Cocoa Poke Cake
STEP 1: Preheat oven to 350°F and spray a 9 x 13 pan with nonstick spray. Combine cake mix, water, oil, and eggs in a large mixing bowl.
STEP 2: Using a mixer at medium speed, mix the batter until well combined, about 3 to 4 minutes. Pour the batter into a 9 x 13 baking dish.
STEP 3: Bake for 25 minutes until a toothpick can be inserted in the middle and comes out clean.
STEP 4: Add marshmallow fluff and water to a medium-sized bowl. Microwave the mixture in 20-second increments until the marshmallow fluff is melted, stirring in between.
STEP 5: Using the bottom of a wooden spoon, poke holes in the cake about 1 inch apart.
STEP 6: Pour the fluff mixture all over the top of the cake, ensuring the holes are filled. Store in the fridge until it is completely cooled, about 2 hours.
STEP 7: Add the heavy cream to the bowl of a mixer and beat on high until the heavy cream forms stiff peaks. Reduce the speed to low and add the packets of hot chocolate mix, powdered sugar and vanilla extract. Continue to mix until well combined.
STEP 8: Spread hot chocolate whipped cream over the top of the cooled cake. Sprinkle mini marshmallows on top and enjoy! Store leftovers in the refrigerator.
Ingredient Swaps
Below are a few ideas if you want to make substitutions...
Chocolate Cake Mix - Feel free to use another type of cake mix like Devil's Food or Triple Chocolate Fudge. You can also choose a gluten-free cake mix as a GF option. (Be sure to add an extra egg if you choose this substitution.)
Vegetable Oil - An equal amount of melted butter can be used instead of oil.
Mini Marshmallows - Use crushed peppermints, dehydrated marshmallow bits, hot fudge sauce, or chocolate chips as a topping. You can also cut up big marshmallows into tiny bits if you don't have mini marshmallows handy.
Whipped Topping - If you want to cut corners, it's fine to use Cool Whip instead of homemade whipped cream, but there's a big difference in taste.
Serving Ideas
A hot cup of coffee, chai tea, or even a mug of Pumpkin Spice Hot Cocoa pairs nicely with this recipe.
Two other poke cakes you'll also enjoy are Gingerbread Spice Cake and Granny Tag's legendary Prune Cake Recipe.
Debi's Top Tips
Make the Correct Size Holes - When poking holes, use the bottom end of a wooden spoon for best results. I've made the mistake of using a fork, but it doesn't work since the marshmallow creme is thick and won't work its way through smaller holes. If you don't have a wooden spoon, try a large straw or a chopstick.
Check the Microwave - Keep your eye on the marshmallow creme when you're melting it in the microwave because it can burn in a flash. I recommend setting the timer for 20 seconds, then stirring it before setting the timer again. Repeat the process until the creme can be easily poured into the holes.
Storing Leftovers
This poke cake with hot chocolate should be stored in an airtight container in the refrigerator for up to 3-4 days.
Freezing is not recommended unless you freeze the cake separately and add the topping later.
More Desserts To Try
- Pecan Pie Cheesecake Bars
- Pumpkin Spice Donuts
- Candy Cane Pie
- Chocolate Peanut Butter Cupcakes
- Pumpkin Spice Dump Cake
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Recipe Card
Hot Cocoa Poke Cake
*See notes in blog post for detailed tips, photos and instructions.
Ingredients
Cake
- 1 box chocolate cake mix (15.25 ounces)
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
Filling
- 16 ounces marshmallow fluff
- 2 Tablespoons water
Hot Cocoa Frosting
- 2 cups heavy cream
- 2 packets hot cocoa mix
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups mini marshmallows
Instructions
- STEP 1: Preheat oven to 350°F and spray a 9 x 13 baking dish with nonstick spray. Combine cake mix, water, oil, and eggs in a large mixing bowl.
- STEP 2: Using a mixer at medium speed, mix the batter until well combined, about 3 to 4 minutes. Pour the batter into a 9 x 13 baking dish.
- STEP 3: Bake for 25 minutes until a toothpick can be inserted in the middle and comes out clean.
- STEP 4: Add marshmallow fluff and water to a medium-sized bowl. Microwave the mixture in 20-second increments until the marshmallow fluff is melted, stirring in between.
- STEP 5: Using the bottom of a wooden spoon, poke holes in the cake about 1 inch apart.
- STEP 6: Pour the fluff mixture all over the top of the cake, ensuring the holes are filled. Store in the fridge until it is completely cooled, about 2 hours.
- STEP 7: Add the heavy cream to the bowl of a mixer and beat on high until the heavy cream forms stiff peaks. Reduce the speed to low and add the packets of hot chocolate mix, powdered sugar and vanilla extract. Continue to mix well until combined.
- STEP 8: Spread hot chocolate whipped cream over the top of the cooled cake. Sprinkle mini marshmallows on top and enjoy! Store leftovers in the refrigerator.
Notes
- Leftovers should be stored in an airtight container in the refrigerator for up to 3-4 days.
- Freezing is not recommended unless you freeze the cake separately and add the topping later.
- See important notes and instructions in the recipe post.
- When poking holes, use the bottom end of a wooden spoon for best results.
- Keep your eye on the marshmallow creme when you're melting it in the microwave because it can scorch quickly.
Nutrition
Nutrition info is an auto generated estimate.
I've never made a cake this easy that tasted so good. The marshmallow fluff makes all the difference.