Name: Hot Cocoa Poke Cake
Prep time: 35 min
Cook time: 25 min
Total time: 180 min
Ingredients: 1 box chocolate cake mix ((15.25 ounces)); 1 cup water; 1/2 cup vegetable oil; 3 large eggs; 16 ounces marshmallow fluff; 2 Tablespoons water; 2 cups heavy cream; 2 packets hot cocoa mix; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; 2 cups mini marshmallows

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You'll love this Hot Cocoa Poke Cake that blends layers of chocolate and marshmallows to create an irresistible dessert! Perfect for the holidays or special occasions...it tastes just like a mug of decadent hot chocolate!

Hot Cocoa Poke Cake with Marshmallow Creme topping.

What's a Poke Cake?

Poke cakes are an old fashioned way to dress up a boxed cake mix and make it even better. 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.

This hot chocolate poke cake recipe is topped with homemade whipped cream made with chocolate and sprinkled with mini-marshmallows...just like a mug of hot cocoa!

Two of my favorite poke cakes (that you'll also love) are Gingerbread Spice Cake and Granny Tag's legendary Prune Cake Recipe.

Ingredient Notes

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
Water - add water to the marshmallow fluff to thin it out
Heavy Whipping Cream - makes the creamiest whipped topping
Powdered Sugar - adds a touch of sweetness
Hot Cocoa Mix - you'll need 2 packets to mix with the whipped cream
Vanilla Extract - gives the topping a nice dash of flavor
Mini Marshmallows - added to the top just like a hot cup of cocoa!

Ingredients needed to make Hot Cocoa Poke Cake.

How to Make It

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.

Mixture with eggs, oil, water and cake mix.

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.

Customize This Recipe!

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.

Side view of marshmallows on top of cake.

What to Serve with Hot Cocoa Poke Cake

A hot cup of coffee, chai tea, or even a mug of Pumpkin Spice Hot Cocoa pairs nicely with this recipe.

If you really want to send things over the top, add a scoop of vanilla bean ice cream!

Helpful 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.