Name: Hot Chocolate Poke Cake Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 4 h 35 min
Cuisine: American
Ingredients: 1 box Devil's food cake mix (plus eggs, oil, and water as called for on the box); 2 cups marshmallow fluff; 1/4 cup water; 1 11.5-ounce jar hot fudge topping; 1 8-ounce container whipped topping (thawed); 2 1.25-ounce packets instant hot cocoa powder; Mallow Bits (for garnish)

There's something so comforting about sinking your spoon into a dessert that's both rich and playful. This Hot Chocolate Poke Cake Recipe is exactly that—a decadent chocolate cake softened by marshmallow fluff and topped with a dreamy hot cocoa whipped layer. Trust me, it’s like a hug in dessert form!

A close-up of a square chocolate cake slice on brown parchment paper over a wooden board. The cake has three layers: the bottom and top layers are dark brown chocolate sponge with a moist, rich texture; the middle layer is white marshmallow cream that fills the center. The top is covered with a layer of smooth chocolate frosting with lines of darker chocolate drizzle creating a grid pattern, and small white marshmallows are placed evenly on top. The background is a white marbled surface with blurred additional cake slices and a fork with a wooden handle. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hot Chocolate Poke Cake Recipe
Top Tip
How to Serve Hot Chocolate Poke Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hot Chocolate Poke Cake Recipe

Why You'll Love This Recipe

This cake has a way of making chilly days instantly better. The magic lies in how the layers blend together—moist chocolate cake, gooey marshmallow, rich fudge, and a cooling whipped topping with a hot cocoa twist. I love pulling this out whenever I want something familiar with a fun surprise.

Comfort in Every Bite: It combines familiar flavors in a unique way that feels indulgent but never too heavy.
Easy Yet Impressive: Using a cake mix keeps it simple, but the fillings and toppings elevate it to something special.
Fun Texture Contrast: The poke holes let the marshmallow seep into the cake, creating pockets of fluffy, gooey delight.
Perfect for Any Occasion: Whether it’s a casual family night or a holiday dessert, it’s a winner every time.

The image shows a thick square piece of chocolate cake with three clear layers. The bottom layer is dark brown and looks soft and moist. The middle layer is white marshmallow cream spread unevenly inside the cake, with some spots showing through. The top layer is a light brown cream, smooth and thick, with thin dark chocolate lines in a web-like pattern across the surface. Small white marshmallows are scattered on top. The cake sits on white parchment paper on a white marbled surface. In the background, a white mug filled with a drink is partially visible and is topped with tiny marshmallows. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient plays a role in creating layers of flavor and texture. The devil’s food cake mix offers a rich, chocolatey base, while marshmallow fluff adds that soft, sweet contrast. Hot fudge brings in that decadent richness, and mixing instant hot cocoa powder into whipped topping ties the whole dessert back to that cozy hot chocolate vibe.

Flat lay of a freshly baked rectangular devil's food chocolate cake with a glossy surface beside a small mound of fluffy white marshmallow fluff, a small white bowl filled with clear water, a small white bowl with smooth, dark hot fudge sauce, a small white bowl of light and airy whipped topping, two small white bowls each containing fine, rich brown instant hot cocoa powder, and a neat pile of tiny white marshmallow bits, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Devil’s Food Cake Mix: Provides the classic moist, deep chocolate flavor without any fuss.
Marshmallow Fluff: Turns into a luscious, gooey filling once warmed and soaked into the cake.
Water: Helps smooth out the marshmallow fluff for easy pouring.
Hot Fudge Topping: Adds a silky, rich chocolate layer that complements the marshmallow and cake perfectly.
Whipped Topping: Offers a light, creamy finish that balances the richness below.
Instant Hot Cocoa Powder: Infused into the whipped topping to give it a true hot chocolate flavor.
Mallow Bits: Small marshmallow pieces add a playful, textural garnish that looks adorable.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Hot Chocolate Poke Cake Recipe is how versatile it is. I often switch up the toppings or try different flavored marshmallow spreads. It’s a cake that invites your creativity.

Variation: I’ve added crushed peppermint candies on top during the holidays for a festive crunch that pairs beautifully with the chocolate and marshmallow.

Step-by-Step: How I Make Hot Chocolate Poke Cake Recipe

Step 1: Bake That Perfect Chocolate Base

I start by preparing the devil’s food cake mix as directed on the box—eggs, oil, water—and pour it into a 9x13 inch pan. Bake it just until a toothpick comes out clean, usually around 25 minutes. Pro tip: don’t overbake! You want it moist and tender, so keep an eye on it starting around 22 minutes.

Step 2: The Magical Poke

Once the cake is out of the oven and still warm, grab the end of a wooden spoon and poke holes evenly across the surface, about every other centimeter. Don’t press all the way through—aim for roughly two-thirds down. This little trick lets all the gooey goodness soak in later, making each bite a dream.

Step 3: Marshmallow Fluff Magic

In a microwave-safe bowl, mix your marshmallow fluff with a bit of water. Heat it in 20-second bursts, stirring in between, until it’s smooth and pourable. Slowly drizzle it over the poked cake, giving it time to sink into those holes. The warm cake and marshmallow combo is where the magic begins!

Step 4: Layer in the Fudge

Warm up the hot fudge topping just enough to make it silky—about 20 to 40 seconds in the microwave. Spread almost all of it over the marshmallow layer, leaving about two tablespoons for garnish later. Pop it in the fridge so it can firm up while you prepare the next layer.

Step 5: Whipped Cocoa Dream

Mix your thawed whipped topping with the instant hot cocoa powder until it’s fully blended. Spread this fluffy, chocolatey cloud on top of the chilled fudge layer. This last step gives you that signature hot chocolate flavor in a super light finish.

Step 6: The Finishing Touches

Drizzle the reserved hot fudge over the whipped cocoa topping and sprinkle generously with mallow bits. It makes the cake look as fun as it tastes. Refrigerate for at least a couple of hours before serving so all the flavors meld beautifully.

Top Tip

Over the years of making this cake, I’ve learned a few tricks that make all the difference between “just good” and “wow, tell me your secrets.” Here are some key tips that guarantee your cake turns out perfectly cozy and delicious every single time.

Don’t Skip the Poking: Those holes are critical for soaking up the marshmallow and fudge. Without them, the layers stay separate and the cake feels dry.
Warm Your Fluff and Fudge: Heating makes spreading easier and helps the fillings soak in better. Just don’t overheat, or you might lose the fluff’s fluffiness.
Chill Time is Key: Patience pays off—let the cake rest in the fridge for a couple of hours so everything sets perfectly before slicing.
Use a Serrated Knife: When cutting, a serrated knife helps you slice without squishing the layers, keeping that beautiful texture intact.

How to Serve Hot Chocolate Poke Cake Recipe

hot chocolate poke cake - Serving Suggestion

Garnishes

I’m a big fan of keeping garnishes simple but fun. Fresh mini marshmallows add a soft chew, and a drizzle of leftover hot fudge gives each slice an irresistible glossy finish. Sometimes, I toss on a sprinkle of chocolate shavings or a light dusting of cocoa powder to make it extra special for guests.

Side Dishes

Since this cake is rich and sweet, I like pairing it with fresh fruit like raspberries or strawberries for a little tang. A scoop of vanilla ice cream alongside turns it into an indulgent dessert feast. Hot tea or a cup of coffee with cream also complement the cake’s chocolatey warmth perfectly.

Creative Ways to Present

For parties, I’ve served this poke cake in individual mason jars layered with extra marshmallow fluff and fudge, making it super cute and easy to serve. You could also decorate the top with themed sprinkles or add a drizzle of caramel for a twist. It’s a crowd-pleaser no matter how you dress it up.

Make Ahead and Storage

Storing Leftovers

I always cover the cake tightly with plastic wrap or foil and keep it in the fridge. It stays fresh and moist for 3 to 4 days. I love that the flavors actually seem to deepen the day after—it’s perfect for making ahead before a big gathering.

Freezing

Freezing is possible but I’d slice it first, then wrap pieces individually in plastic wrap and foil. When you’re ready, let the pieces thaw overnight in the fridge. The texture changes a bit, but it’s still delicious and a lifesaver if you want to prep well ahead.

Reheating

I recommend eating the cake chilled, but if you prefer it warm, pop a slice in the microwave for about 10 seconds. Just don’t overdo it or the marshmallow and whipped topping might melt too much. It’s nice to serve with a cold glass of milk to balance the warmth.

Frequently Asked Questions:

Can I use homemade chocolate cake instead of the box mix?

Absolutely! Homemade devil’s food cake will work beautifully. Just make sure it's sturdy enough to hold up when you poke holes and add the marshmallow and fudge layers.

What if I don’t have marshmallow fluff?

In a pinch, you can melt mini marshmallows with a bit of cream or milk on the stove to create a similar gooey texture, but marshmallow fluff works best for that smooth and pourable consistency.

Can I make this cake dairy-free?

Yes! Substitute dairy-free whipped topping and use a dairy-free chocolate fudge sauce. Be sure to check the cake mix ingredients or use a dairy-free chocolate cake recipe to keep it allergy-friendly.

How long should I chill the cake before serving?

I recommend chilling the cake for at least 2 hours, but overnight is even better. This gives all the layers plenty of time to set, so when you cut in, each bite will have that perfect mix of flavors and textures.

Final Thoughts

This Hot Chocolate Poke Cake Recipe feels like a small celebration every time I make it. I hope you’ll find the same cozy joy in it—whether for a special occasion or just a treat to brighten your day. It’s easy, fun, and truly delicious, and I can’t wait for you to try it and tell me what you think!