Hot Chocolate Poke Cake
Marshmallow, whipped hot cocoa topping and moist chocolate cake make this Hot Chocolate Poke Cake the indulgent winter cake of your dreams!
AN EASY, FUN DRINK-THEMED CAKE
This Hot Chocolate Poke Cake is for all of you hot chocolate aficionados. It encompasses everything in the drink but in cake form. With chocolate cake, marshmallows and more, this cake is super easy to throw together and even easier to eat and enjoy! I promise this will be one your whole family will enjoy. Such a fun and yummy cake!
Absolutely divine! This was a huge hit at our church gathering and I came home with an empty dish!
– Kristen
FREQUENTLY ASKED QUESTIONS:
Poke cake (sometimes called poke hole cake) is a cake recipe that has holes poked in it after baking, usually with the handle of a wooden spoon or a wooden skewer. Then a liquid is poured over the baked cake to soak into the holes.
You can use your favorite chocolate cake mix. I prefer Duncan Hines brand dark chocolate cake mix.
Yes. You can use a container of marshmallow fluff. Put the fluff into a microwave safe bowl and heat in 10 second increments until smooth and pourable. Do not add the butter that is listed in this recipe though. It is not needed if you are using the fluff.
Poke holes through the cake about 1 inch apart. Make sure the holes aren’t too close together or too far apart—if they’re too close together, your cake could fall apart when you try to cut it; if they’re too far apart, there may not be enough filling throughout the cake.
This cake can be stored in the refrigerator for up to 3 days covered in the pan with plastic wrap or in an airtight container. I do not recommend freezing.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- dark chocolate cake mix, plus ingredients called for on the box – don’t like dark chocolate cake (I actually am not a fan of dark chocolate but I like dark chocolate cake), you can use whatever chocolate cake you like.
- mini marshmallows – mini marshmallows are going to work best for this but if you only have the regular, you can use those as well.
- butter – you can use salted or unsalted, just make sure it is real butter and not margarine.
- heavy whipping cream (or Cool Whip) – if you don’t want to make a homemade whipped cream topping (as I do here) you can use Cool Whip whipped topping. Just keep in mind, it will be a little sweeter since Cool Whip is already sweetened.
- hot cocoa mix – I use good ole Swiss mix. You can use any brand you like.
- chocolate syrup and mini chocolate chips – this is for topping but it is optional.
HOW TO MAKE HOT CHOCOLATE POKE CAKE:
Make the chocolate cake according to package instructions. Pour into a 9×13-inch baking dish that has been sprayed with nonstick cooking spray. Bake according to package instructions, until a toothpick inserted in the center comes out clean. Poke the cake all over with the bottom of a wooden spoon or any round end handles. You want the holes to be a decent size for the filling to get down into.
In a saucepan, melt mini marshmallows with butter. Mix constantly until melted and smooth. Pour this marshmallow mixture over the cake and make sure you get it down into the holes.
In another bowl, combine the heavy whipping cream and the hot cocoa mix and whip until stiff peaks form (about 3 to 4 minutes). Frost the cake with the whipped chocolate cream.
Let the cake rest in the refrigerator for a few hours so the cake absorbs the marshmallow fluff before serving. Optional: top with chocolate sauce and mini marshmallows and/or chocolate chips. Serve chilled with a cup of hot cocoa for a decadent dessert.
WANT MORE DELICIOUS RECIPES?
- Crock Pot Creamy Hot Chocolate
- Turtle Poke Cake
- Peppermint Poke Cake
- German Chocolate Poke Cake
- Reese’s Peanut Butter Poke Cake
- Banana Pudding Poke Cake
- Cinnamon Roll Poke Cake
- Carrot Poke Cake
- Oreo Better Than Sex Cake
- Eggnog Poke Cake
- Hot Chocolate Marshmallow Cookies
- Chocolate Pudding Bundt Cake
Originally published: December 2021
Republished: November 2025
Hot Chocolate Poke Cake
Ingredients
- 1 box dark chocolate cake mix
- ingredients needed to make cake: eggs, oil and water (use the amounts on the back of the box)
- 2 (10 ounce) bags mini marshmallows
- 5 Tablespoons salted butter (can use unsalted)
- 2 cups cold heavy whipping cream (or Cool Whip)
- ¼ cup (2 packets) hot chocolate mix
Optional Toppings:
- mini marshmallows
- chocolate syrup
- mini chocolate chips
Instructions
- Make 1 box dark chocolate cake mix according to package instructions using the ingredients needed to make cake: eggs, oil and water (use the amounts on the back of the box.)
- Pour into a greased 9×13-inch pan and smooth out. Bake cake according to package instructions.
- When done, poke the cake all over with the bottom of a wooden spoon or anything with a round end handle. It should be large enough for the filling to get down into.
- In a saucepan, melt 2 (10 ounce) bags mini marshmallows with 5 Tablespoons salted butter. Mix constantly until melted and smooth.
- Pour marshmallow mixture over the cake and make sure to fill the holes.
- In another bowl, whisk 2 cups cold heavy whipping cream and ¼ cup (2 packets) hot chocolate mix and whip until stiff peaks form and no longer grainy (about 3 to 4 minutes). I find this easiest to do with a stand mixer using the whisk attachment.
- Frost the cake with the whipped hot chocolate cream.
- Let the cake rest in the refrigerator for a few hours so the cake absorbs the marshmallow fluff before serving. Garnish with a drizzle of chocolate syrup and top with mini marshmallows and mini chocolate chips before serving (optional.)
Notes
- You can use your favorite chocolate cake for this. I prefer Duncan Hines brand or Pillsbury.
- Make sure your holes are larger so it will fit the marshmallow filling.
- This needs to chill for about 2 hours to let the filling soak into the cake.
- A container of marshmallow fluff can be substituted for the melted marshmallow/butter mixture. In a small bowl, microwave marshmallow fluff for 10 seconds until smooth and easy to pour. Stir it well to make sure it is easy enough to pour. Do not add the butter that is in this recipe though. It won’t be needed if you are using the fluff.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
The whole family really loved this one. Such a simple recipe but so tasty!
Very good recipe. I like to chill my bowl before making whipped cream. It really speeds up the process having everything be cold from the start 🙂
Absolutely divine! This was a huge hit at our church gathering and I came home with an empty dish!
I haven’t made this yet, but since my hubby & grand children loves sweets, this would be perfect for Christmas Eve fun. I just need the marshmallows and chocolate syrup. Thanks for posting this 1!
Merry Christmas Sherry! Hope everyone loves it!
That looks beyond good!
Thank you Carlee!
Excellent, excellent! Will definitely make again!