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–+ servings
Hot Cocoa Poke Cake with marshmallows on top.
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5 from 1 vote

Hot Cocoa Poke Cake

You'll love this Hot Cocoa Poke Cake that blends layers of chocolate and marshmallows to create an irresistible dessert! It tastes just like a mug of decadent hot chocolate!
Prep Time35 minutes
Cook Time25 minutes
Refrigeration2 hours
Total Time3 hours
Course: Desserts
Cuisine: American
Servings: 12
Calories: 498kcal
Author: Debi Morgan | Quiche My Grits

Equipment

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

  • Hot Cocoa Poke Cake 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. 

Nutrition

Calories: 498kcal | Carbohydrates: 69g | Protein: 5g | Fat: 30g | Saturated Fat: 12g | Sodium: 333mg | Potassium: 173mg | Fiber: 1g | Sugar: 46g | Vitamin C: 0.2mg | Calcium: 87mg | Iron: 2mg