There’s nothing quite like a dessert that feels like a warm hug, and this Marshmallow Chocolate Poke Cake Recipe does just that. Combining the rich, moist texture of devil’s food cake with the gooey sweetness of marshmallow fluff and a luscious chocolate drizzle, this cake is a celebration of comforting flavors and delightful contrasts. Perfect for parties or cozy nights in, this recipe transforms a simple chocolate cake into an indulgent treat that’s sure to become a family favorite.
Ingredients You’ll Need
This Marshmallow Chocolate Poke Cake Recipe comes together with surprisingly simple ingredients, each playing a crucial role to create layers of flavor and texture you’ll adore. From the devil’s food cake base that provides a deep chocolate foundation, to the sweetened condensed milk that adds creamy richness, every component elevates the cake without complicating the process.
- 15.25 oz box Devils Food Chocolate Cake Mix: The rich chocolate base that bakes into a moist, tender cake quickly and effortlessly.
- 1 (14 oz) can sweetened condensed milk: Adds decadence and sweetness, soaking into the cake’s holes for that signature poke cake texture.
- 12 oz semi-sweet chocolate chips: Melted into the filling and drizzle for chocolatey depth and shine.
- 1/3 cup heavy cream (for filling): Creates a smooth, creamy chocolate filling when combined with chocolate chips and condensed milk.
- 1 ½ cups heavy cream (for topping): Whipped into a fluffy topping that balances sweetness with lightness.
- 1/3 cup powdered sugar: Sweetens the whipped cream topping gently, avoiding graininess.
- 1 teaspoon vanilla extract: Brings warmth and enhances all the cake’s sweet flavors.
- 7 oz marshmallow fluff: The dreamy, gooey ingredient that folds into the whipped cream for that iconic marshmallow layer.
- ½ cup chocolate chips (for drizzle): Melted down for a beautiful, glossy chocolate drizzle on top.
- 3 tablespoons heavy cream (for drizzle): Smooths out the drizzle for easy piping and a perfect finish.
How to Make Marshmallow Chocolate Poke Cake Recipe
Step 1: Bake the Chocolate Cake
Start by preparing your devil’s food cake mix according to the package instructions. Pour the batter into a well-greased 9×13 inch pan, then bake until it’s perfectly moist and springy to the touch. Letting it cool slightly is key—you want it warm enough to soak up all the amazing filling, but not so hot it melts the marshmallow topping later.
Step 2: Poke the Cake
Here’s the fun part—take the handle of a wooden spoon and gently poke holes all over the surface of your warm cake. These holes are what make this poke cake so special, allowing the luscious filling to seep deep inside every bite.
Step 3: Prepare the Chocolate Filling
Combine the sweetened condensed milk, 1/3 cup of heavy cream, and 12 oz of semi-sweet chocolate chips in a microwave-safe bowl. Zap it in the microwave until everything is melted and silky smooth, stirring well to blend. Pour this heavenly mixture evenly over the cake, making sure it seeps into every hole, then spread any leftover filling on top. Pop the cake into the fridge and chill for at least an hour so the flavors meld beautifully.
Step 4: Whip the Marshmallow Topping
In a chilled bowl, whip 1 ½ cups of heavy cream until it begins to thicken. Add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form. Now for the magic touch—gently fold in the marshmallow fluff, creating a glossy, pillowy topping that you’ll spread lovingly over your chilled cake. This layer delivers the perfect balance of sweetness and fluffiness that makes this poke cake uniquely irresistible.
Step 5: Add the Chocolate Drizzle
Melt the remaining ½ cup of chocolate chips with 3 tablespoons of heavy cream until luscious and smooth. Transfer the chocolate drizzle into a piping bag or a small plastic bag with the tip snipped off, then artfully pipe it over the marshmallow topping. A few gentle swirls with a knife add a beautiful finish that feels both elegant and homemade.
How to Serve Marshmallow Chocolate Poke Cake Recipe
Garnishes
This cake stands out on its own, but if you want to add a finishing touch, try sprinkling some mini marshmallows, a dusting of cocoa powder, or even a few chocolate shavings on top. These simple garnishes elevate the look and add subtle texture contrasts that make each slice even more delightful to the senses.
Side Dishes
Pair this rich Marshmallow Chocolate Poke Cake Recipe with fresh berries or a crisp fruit salad to balance out the indulgence. A scoop of vanilla bean ice cream or a drizzle of caramel sauce on the side also complements the chocolate and marshmallow flavors wonderfully, perfect for an extra-special dessert experience.
Creative Ways to Present
Serve individual slices in pretty dessert plates with a dollop of whipped cream and a mint leaf for a restaurant-worthy feel. For casual gatherings, cut the cake into bite-sized squares and arrange on a festive platter so guests can grab and enjoy without fuss. Either way, the presentation will be as charming as the flavors.
Make Ahead and Storage
Storing Leftovers
This Marshmallow Chocolate Poke Cake Recipe stores beautifully in the refrigerator. Cover it tightly with plastic wrap or keep it in an airtight container to maintain the freshness and moisture for up to 3 days. The flavors actually deepen when it sits, making it a perfect make-ahead dessert.
Freezing
If you want to save some for later, this cake freezes well. Wrap it securely in plastic and then foil before placing it in the freezer. When ready, thaw it overnight in the refrigerator to preserve its texture and flavor. Just note that the marshmallow topping may puff slightly upon thawing but stays delicious.
Reheating
Since this is a rich, chilled cake, reheating isn’t necessary or recommended. It’s best enjoyed cold or at room temperature, where all the layers can be fully appreciated. If you prefer the chocolate drizzle to be a bit softer, a few minutes at room temperature will do the trick.
FAQs
Can I use homemade chocolate cake instead of a mix for this Marshmallow Chocolate Poke Cake Recipe?
Absolutely! A homemade devil’s food cake will work wonderfully if you prefer baking from scratch, adding a personal touch to the recipe while keeping the delightful moist texture.
Is the marshmallow fluff necessary in the topping?
Yes, it’s what gives this poke cake its signature gooey, fluffy marshmallow layer. Without it, the topping would be more like plain whipped cream and lose some of its charm.
Can I make this cake gluten-free?
To make a gluten-free version, simply use a gluten-free chocolate cake mix and verify that all other ingredients are gluten-free. The rest of the recipe remains the same and just as delicious.
How far in advance can I prepare this Marshmallow Chocolate Poke Cake Recipe?
You can prepare it up to two days ahead of time and store it in the fridge, which actually helps the flavors meld and makes slicing easier.
What’s the best way to serve leftovers?
Leftovers are best served chilled, straight from the refrigerator, or allowed to sit at room temperature for about 15 minutes for a softer texture and enhanced flavor.
Final Thoughts
This Marshmallow Chocolate Poke Cake Recipe is truly a treasure to keep in your dessert repertoire. It’s easy enough for weeknight baking but special enough for celebrations. Once you dive into that rich, marshmallow-covered chocolate goodness, you’ll wonder why this isn’t your go-to dessert already. Trust me, your friends and family will be asking for seconds, so don’t hesitate to make a double batch!
Print
Marshmallow Chocolate Poke Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in this decadent Marshmallow Chocolate Poke Cake featuring a rich Devils Food chocolate base soaked in a luscious sweetened condensed milk and chocolate mixture, topped with a fluffy marshmallow cream and finished with a smooth chocolate drizzle. Perfect for chocolate lovers looking for a moist, creamy, and festive dessert.
Ingredients
Cake
- 15.25 oz box Devils Food Chocolate Cake Mix
Filling
- 1 (14 oz) can sweetened condensed milk
- 12 oz semi-sweet chocolate chips
- 1/3 cup heavy cream
Topping
- 1 ½ cups heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 7 oz marshmallow fluff
Chocolate Drizzle
- ½ cup chocolate chips
- 3 tablespoons heavy cream
Instructions
- Bake the Cake: Prepare the Devils Food Chocolate Cake Mix according to the package directions and bake it in a greased 9×13 inch pan. Allow the cake to cool slightly after baking to ensure it’s warm but not hot for the next step.
- Poke the Cake: Using the handle of a wooden spoon, poke holes all over the surface of the warm cake. These holes will allow the chocolate filling to soak in deeply, making the cake moist and flavorful.
- Prepare and Pour Filling: In a microwave-safe bowl, combine the sweetened condensed milk, 12 oz of semi-sweet chocolate chips, and 1/3 cup heavy cream. Microwave the mixture until the chocolate melts, stirring frequently until smooth. Pour this warm chocolate mixture evenly over the entire cake, ensuring it seeps into the holes. Spread any leftover filling on top, then refrigerate the cake for at least one hour to set.
- Make the Topping: Whip 1 ½ cups of heavy cream until it begins to thicken, then add the powdered sugar and vanilla extract. Continue whipping until stiff peaks form. Gently fold in the marshmallow fluff until fully incorporated, then spread this fluffy topping evenly over the chilled cake.
- Drizzle Chocolate: Melt ½ cup chocolate chips with 3 tablespoons heavy cream, stirring until smooth. Using a piping bag or spoon, drizzle this ganache over the marshmallow topping. Swirl the drizzle to create a beautiful finish. Chill until ready to serve.
Notes
- For best results, allow the cake to cool slightly before poking holes to prevent breaking.
- Use a microwave in short intervals to prevent the chocolate from scorching when melting.
- Chilling the cake after pouring the filling helps it absorb the mixture fully and enhances flavor.
- The marshmallow fluff topping adds a unique texture and sweetness, balancing the rich chocolate.
- Store leftovers covered in the refrigerator for up to 3 days.
