This Chocolate Poke Cake with Marshmallow is the definition of dessert bliss! Imagine sinking your fork into moist chocolate cake riddled with tiny holes filled with gooey marshmallow cream that creates pockets of sweet surprise in every bite. I first made this for my niece’s birthday, and the way everyone’s eyes lit up told me everything. The marshmallow filling creates this magical contrast against the rich chocolate that makes this cake absolutely irresistible. If you love desserts that combine textures and flavors, this one will definitely earn a spot in your recipe collection from Recipes Darleen.
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Chocolate Poke Cake with Marshmallow
- Total Time: 45 minutes + chilling time
- Yield: 1 cake (12 servings)
- Diet: Vegetarian
Description
This Chocolate Poke Cake with Marshmallow is a rich, fudgy dream come true! Moist chocolate cake soaked in gooey marshmallow cream and topped with silky chocolate frosting — it’s the ultimate comfort dessert that’ll steal your heart!
Ingredients
**Cake**
1 box devil’s food cake mix (plus ingredients listed on box: eggs, oil, water)
**Filling**
1 jar (7 oz) marshmallow fluff or cream
½ cup sweetened condensed milk
1 tsp vanilla extract
**Chocolate Frosting**
1 ½ cups heavy cream
1 ½ cups semi-sweet chocolate chips
1 tbsp butter
**Optional Toppings**
Mini marshmallows
Chocolate shavings
Crushed graham crackers
Instructions
1. Prepare the cake according to package directions using a 9×13-inch baking dish. Bake and cool for 10 minutes.
2. While the cake is still warm, use the handle of a wooden spoon to poke holes evenly across the surface.
3. In a medium bowl, whisk together marshmallow fluff, condensed milk, and vanilla until smooth.
4. Pour the mixture over the warm cake, letting it seep into the holes.
5. Refrigerate for at least 1 hour to allow the filling to set.
6. For the frosting, heat heavy cream in a saucepan until just steaming (don’t boil).
7. Pour over chocolate chips in a bowl, add butter, and let sit 2 minutes. Stir until smooth and glossy.
8. Spread the frosting evenly over the chilled cake.
9. Top with mini marshmallows, chocolate curls, or crushed graham crackers for a s’mores twist.
10. Chill 30 more minutes before slicing. Serve cold or at room temperature.
Notes
Use a fork for smaller holes if you want the filling more evenly distributed.
You can replace the ganache frosting with store-bought chocolate frosting for a faster version.
Store covered in the fridge for up to 4 days.
This cake freezes beautifully — thaw overnight before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cake, Chocolate
- Method: Baking
- Cuisine: American
Why You’ll Love This Chocolate Poke Cake with Marshmallow
Perfect for Any Occasion
This showstopper dessert works for literally everything—from casual Sunday dinners to milestone celebrations. What I adore about this poke cake is how it looks impressive but requires minimal effort. The marshmallow cream seeps into the cake, creating these luscious pockets of sweetness that make each bite incredibly moist. I’ve brought this to potlucks where people practically begged for the recipe! The combination of deep chocolate flavor with that pillowy marshmallow filling creates a nostalgic taste that reminds me of s’mores around a campfire.
Make-Ahead Friendly
One of the best features of this chocolate poke cake with marshmallow is that it actually improves with time! Make it a day ahead, and the flavors meld together beautifully as the marshmallow filling fully infuses the cake. This has saved me countless times when hosting dinner parties—I can prepare it the night before and focus on other dishes the day of the event. The cake stays incredibly moist for days, which means leftovers (if there are any!) taste just as delicious. I love desserts that don’t pressure me to serve them immediately.
Essential Tips & Tricks
Perfecting the Poke
The secret to success lies in how you poke those holes! Use the handle end of a wooden spoon—it creates the perfect-sized openings that are wide enough to hold plenty of marshmallow filling but not so large that the cake falls apart. Poke while the cake is still warm (not hot!) from the oven, about 5-10 minutes after removing it. I learned the hard way that if you wait until it’s completely cool, the cake develops a crust that makes poking much harder. Make sure to distribute the holes evenly, about 1 inch apart, for consistent marshmallow pockets throughout.
Marshmallow Magic
For the creamiest filling, warm your marshmallow cream slightly before pouring it over the cake. This makes it flow more easily into those poke holes rather than sitting on top. I like to place the jar in warm water for a few minutes or microwave it for 10-15 seconds. Pour it slowly and use a spatula to guide it into the holes. For an extra-special touch, try mixing in a tablespoon of creamy peanut butter with the marshmallow cream—the flavor combination with chocolate is absolutely divine!
Serving Ideas & Creative Variations
Perfect Pairings
Serve this indulgent dessert with a scoop of vanilla ice cream that slowly melts into the cake—pure heaven! For a more sophisticated presentation, add fresh raspberries or sliced strawberries alongside each slice to cut through the sweetness. Coffee lovers will appreciate how a shot of espresso or a cup of strong coffee complements the rich chocolate flavors. I once served this at a dinner party with a drizzle of salted caramel sauce, and guests were fighting over the last piece! The contrast of sweet and salty elevated the classic chocolate flavors to new heights.
Flavor Twists
The versatile base of this chocolate poke cake with marshmallow invites creative variations! Try replacing the marshmallow with dulce de leche for a caramel twist, or use peppermint-flavored marshmallow cream during the holidays. For a coffee-infused version, add 2 tablespoons of espresso powder to the cake batter. My family goes wild for the s’mores variation—top the marshmallow layer with crushed graham crackers and mini chocolate chips! For adult gatherings, consider adding 2 tablespoons of Baileys or Kahlúa to the marshmallow cream for a sophisticated flavor boost.
Storage & Troubleshooting Guide
Keeping It Fresh
This cake stays perfectly moist for up to 5 days when stored properly. Cover it tightly with plastic wrap or store in an airtight container in the refrigerator. I recommend bringing it to room temperature for about 30 minutes before serving for the best texture and flavor. If you want to freeze portions, wrap individual slices in plastic wrap and then foil—they’ll keep for up to 3 months! Just thaw overnight in the refrigerator. I always make a full cake even for small gatherings because I know the leftovers will be appreciated for quick desserts throughout the week.
Common Pitfalls
The most frequent issue is marshmallow cream that doesn’t fully penetrate the cake. If this happens, your cake might have cooled too much before poking or the holes weren’t large enough. Another potential problem is a cake that’s too dry—this usually means it was overbaked. Check your cake 5 minutes before the recipe suggests, as ovens vary significantly. If your marshmallow layer becomes too firm after refrigeration, simply microwave individual slices for 10-15 seconds to restore that gooey texture we all love about this chocolate poke cake with marshmallow.
Frequently Asked Questions
Can I use marshmallows instead of marshmallow cream for this Chocolate Poke Cake with Marshmallow?
Yes, but you’ll need to melt them first! Combine 2 cups of mini marshmallows with 3 tablespoons of milk in a microwave-safe bowl. Heat in 30-second intervals, stirring until smooth, then pour over the cake.
Can I make this cake ahead of time?
Absolutely! This cake actually improves after 24 hours as the flavors meld together. Store it covered in the refrigerator for up to 5 days.
Is there a gluten-free version?
Yes! Simply substitute your favorite gluten-free cake mix or flour blend. The marshmallow cream is typically gluten-free, but always check the label to be sure.
Can I use a different flavor of cake mix?
Definitely! White, yellow, or even red velvet cake mixes work beautifully with marshmallow cream. For a mint-chocolate version, try adding mint extract to a chocolate base.
How do I know when the cake is done baking?
Insert a toothpick into the center—it should come out with a few moist crumbs but no wet batter. Overbaking will result in a dry cake that won’t absorb the marshmallow well.
Final Thoughts
This Chocolate Poke Cake with Marshmallow has become my go-to dessert when I need something foolproof yet impressive. The contrast between the rich chocolate and sweet, gooey marshmallow creates a dessert experience that’s both nostalgic and indulgent. I love watching people’s faces light up with that first bite—it’s pure joy in cake form! For more delicious dessert ideas, check out our Pinterest page where we’re always sharing new creations. Happy baking, friends!