Hot Chocolate Poke Cake

Oh wow—have you ever had a cake that tastes like a warm cup of hot chocolate? I did, and let me tell you, it was love at first bite. This Hot Chocolate Poke Cake is like winter wrapped in chocolatey goodness—so good, I couldn’t stop eating!

I remember poking those little holes in the cake and watching the chocolate drizzle sink right in—like magic. Every bite was soft, chocolatey, and oh-so creamy. Honestly, it was like eating a hug.

If you love hot chocolate with melty marshmallows, you’re gonna flip over this cake. It’s cozy, sweet, and perfect for chilly days (or any day, really). And, well… it’s kinda hard to stop at just one piece!

So, what do you say? Grab your mixing bowl, and let’s bake this chocolatey dream together. You’re gonna love it—I just know it!

Why You’ll Love This Recipe

• Comfort in Every Bite: It’s like sipping hot chocolate, but in cake form.
• Easy to Make: A simple boxed cake mix gets an irresistible upgrade.
• Perfect for Sharing: Great for family get-togethers, potlucks, or just a weekend treat.
• Make-Ahead Friendly: Even better the next day after the flavors settle.
• Customizable: Add chocolate chips, syrups, or extra marshmallows—make it yours.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 15 minutes
Bake Time: 30-35 minutes
Cooling & Assembly: 30 minutes
Total Time: About 1 hour 20 minutes

Servings:
This recipe makes a 9×13-inch cake, serving 12 to 16 people, depending on slice size.

Difficulty:
Beginner-friendly—great for bakers of all levels.

Required Kitchen Tools

• 9×13-inch baking dish
• Large mixing bowl
• Hand or stand mixer
• Fork or skewer (for poking)
• Saucepan
• Rubber spatula

Ingredients for Hot Chocolate Poke Cake

Here’s what you’ll need to bring this cozy dessert to life (exact measurements will be in the recipe card later):

For the Cake:

• Dark Chocolate Cake Mix – Any brand works. Choose your favorite.
• Eggs – For structure and richness.
• Oil – Keeps the cake moist.
• Water – Helps blend the mix.

For the Marshmallow Filling:

• Mini Marshmallows – Melty pockets of sweetness.
• Salted Butter – Adds richness and balances the sweetness.
• Heavy Whipping Cream (or Cool Whip) – For a creamy texture.
• Hot Chocolate Mix – Brings that classic cocoa flavor.

Optional Toppings:

• Mini Marshmallows – Extra on top for a fun finish.
• Chocolate Syrup – Drizzle for more chocolate goodness.
• Mini Chocolate Chips – A little crunch and more chocolate.

Variations for Hot Chocolate Poke Cake

• Switch the Cake Mix: Try milk chocolate, devil’s food, or even a triple chocolate mix.
• Extra Chocolate: Stir chocolate chips into the cake batter before baking.
• Marshmallow Swirl: Fold marshmallow fluff into the whipped topping for extra gooeyness.
• Peppermint Twist: Add crushed peppermint candies on top for a holiday touch.
• Caramel Drizzle: Swap the chocolate syrup for caramel sauce for a sweet contrast.

How to Make Hot Chocolate Poke Cake

Follow these simple steps to bake a soft chocolate cake, fill it with marshmallow goodness, and top it with creamy whipped topping:

1. Bake the Cake

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, combine the dark chocolate cake mix, eggs, oil, and water. Mix until smooth.
3. Pour the batter into the baking dish and spread it evenly.
4. Bake according to the package instructions—usually 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
5. Remove from the oven and let the cake cool for about 10 minutes.

2. Poke Holes in the Cake

1. Once the cake has slightly cooled, use a fork, skewer, or the handle of a wooden spoon to poke holes all over the cake. The holes should go about halfway down into the cake.
2. Space the holes about 1 inch apart. This lets the marshmallow filling soak in.

3. Make the Marshmallow Filling

1. In a saucepan over medium heat, melt 2 tablespoons of salted butter.
2. Add 2 cups of mini marshmallows and stir constantly until melted.
3. Pour in ½ cup heavy whipping cream (or Cool Whip) and stir until smooth.
4. Add 3 tablespoons of hot chocolate mix and whisk until combined.

4. Fill the Cake

1. Slowly pour the warm marshmallow mixture over the cake, letting it seep into the holes.
2. Use a spatula to spread the filling evenly across the top.
3. Let the cake cool completely before adding the topping—about 20-30 minutes.

Serving and Decoration Ideas

Hot Chocolate Poke Cake is best served chilled, with a few simple toppings to complete that cozy, hot chocolate vibe. Once the cake has cooled and the filling has settled:

1. Spread Whipped Topping:
   • Use Cool Whip or fresh whipped cream to cover the entire cake.
   • Spread it evenly with a spatula for a smooth finish.
2. Add Toppings:
   • Sprinkle mini marshmallows across the top.
   • Drizzle with chocolate syrup for a glossy, chocolatey touch.
   • Scatter mini chocolate chips for extra texture.
   • Optional: Add shaved chocolate or crushed peppermint for a festive look.
3. Slice and Serve:
   • Cut into 12 to 16 squares, depending on your preferred portion size.
   • Serve cold or slightly chilled for the best texture.

Storing Hot Chocolate Poke Cake

• Refrigerate: Store the cake covered in the fridge for up to 3 days. The flavors get better as it rests!
• Freezing:
  • Freeze the cake (without whipped topping) for up to 2 months.
  • Thaw in the fridge overnight, then add whipped topping and decorations before serving.

Tips and Tricks for Success

Clean Knife for Clean Cuts: Wipe your knife between slices for neat squares.

Let the Cake Cool: Don’t rush. Let the cake cool before adding whipped topping. This prevents melting.

Poke Holes Deep Enough: Make sure your holes go halfway into the cake so the filling soaks in properly.

Warm Filling is Key: Pour the marshmallow mixture while it’s still warm. This helps it sink into the cake better.

Chill Before Serving: Refrigerate the cake for at least 1 hour after topping. It tastes better cold.

Nutrition Information (Per Serving – Approximate):

Calories	Carbs	Fat	Protein	Sugar
280 kcal	38g	13g	3g	28g

Note: Nutrition varies based on toppings and exact ingredients.

Conclusion

Hot Chocolate Poke Cake is a crowd-pleaser that brings together the rich flavors of chocolate cake and gooey marshmallow filling. It’s simple enough for beginners but impressive enough to serve at a gathering. Each bite is soft, sweet, and packed with hot chocolate charm.

Serve it cold, and watch it become a family favorite!

Hot Chocolate Poke Cake FAQs

Can I use homemade cake instead of a mix?

Yes! Any chocolate cake recipe works well. Just follow the rest of the steps once it’s baked.

Can I make this cake ahead of time?

Absolutely. This cake is actually better the next day after the flavors soak in. Store it covered in the fridge.

What can I use instead of marshmallows?

Marshmallow fluff works as a substitute for the filling, but it may be sweeter. Reduce the sugar in other toppings if using it.

Can I freeze the cake with toppings?

It’s better to freeze the cake without the toppings. Add whipped cream and decorations after thawing.