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 (including eggs, oil, and water as per box instructions); 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)

Nothing says cozy quite like a rich, indulgent dessert that melts in your mouth, and this Hot Chocolate Poke Cake Recipe absolutely delivers. The layers of marshmallow, fudge, and whipped cocoa topping combine to create a treat that feels like a warm hug on a chilly day — trust me, you’re going to want this in your recipe box.

A thick slice of chocolate cake sits on a piece of brown parchment paper over a wooden board, showing three layers: a bottom dark brown moist cake, a middle layer of soft white marshmallow cream mixed with chocolate drizzle, and a top layer of smooth chocolate frosting with a glossy chocolate drizzle pattern and small white marshmallows scattered evenly. The background is a white marbled texture with a fork nearby and blurred out second cake pieces. 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

When I first made this Hot Chocolate Poke Cake Recipe, I was amazed at how the simple act of poking holes transformed a regular cake into a luxurious dessert. It’s fun to make, incredibly forgiving, and every bite is a delightful surprise of gooey marshmallow and luscious fudge.

Decadently Layered: The poke holes let marshmallow and fudge seep into every nook, so each slice has a rich, melty texture throughout.
Easy to Make: Starting with a boxed devil’s food cake mix means you’re halfway there in minutes, perfect for busy or last-minute baking.
Kid-Friendly Yet Grown-Up: Kids adore the marshmallows and fudge, but the hot cocoa whipped topping gives it a sophisticated twist adults love, too.
Great for Parties: This cake easily serves a crowd and looks stunning garnished with mini marshmallows and drizzles of fudge.

The image shows a single square slice of layered chocolate dessert resting on white parchment paper over a white marbled surface. The bottom layer is a dark, moist chocolate cake with a rich texture. Above that is a middle layer of creamy white filling that has melted slightly into the cake below, giving a soft mixed look. The top layer is light brown chocolate mousse with a smooth, airy texture, decorated with thin, dark chocolate lines drawn in a grid pattern. Small white marshmallows are scattered on top of the mousse. Part of a white cup filled with hot chocolate topped with marshmallows appears blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe is about combining simple, tasty ingredients that create a luscious, multi-textured dessert. Using a devil’s food cake mix gives you a moist, chocolate base, while the marshmallow fluff fills the holes with soft, sweet clouds. Hot fudge adds rich depth, and the cocoa-enhanced whipped topping balances it all with a light, creamy finish.

Flat lay of a simple white ceramic plate with a rich, moist Devil's food cake square showing a deep chocolate crumb, a small white ceramic bowl of glossy, smooth hot fudge sauce, a small white ceramic bowl with fluffy white marshmallow fluff, another small white ceramic bowl of airy whipped topping, two uncracked brown eggs, a small white ceramic bowl filled with fine dark brown instant hot cocoa powder, and a neat pile of tiny white mini marshmallow bits scattered lightly nearby, all arranged with perfect symmetry and balanced proportions, placed 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 a rich, chocolatey foundation that’s moist and tender once baked.
Marshmallow Fluff: Melts smoothly to fill the poke holes with a gooey, fluffy texture.
Water: Thins out the marshmallow fluff so it seeps deep into the cake without making it soggy.
Hot Fudge Topping: Adds the rich, fudgy chocolate layer that’s both gooey and slightly glossy.
Whipped Topping (Thawed): Lightens up the richness with creamy fluffiness, perfect for the final layer.
Instant Hot Cocoa Powder: Mixed into the whipped topping, it brings in that authentic warm cocoa flavor without heaviness.
Mallow Bits (Mini Marshmallows): Provide a fun, nostalgic garnish that adds a chew and cuteness.

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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 my favorite things about this Hot Chocolate Poke Cake Recipe is how easily you can make it your own. Whether you want to add a splash of peppermint extract or swap toppings, it's all about playing around and making it feel cozy for you.

Variation: I once added a handful of chopped peppermint candies on top for a festive holiday twist — the crunch against the soft cake was divine.
Dairy-Free: Use coconut-based whipped topping and vegan marshmallow fluff to make this allergy-friendly without sacrificing the gooey magic.
Extra Fudgy: For extra richness, swirl in some chocolate chips before baking and sprinkle more hot fudge over the whipped topping.

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

Step 1: Bake That Perfect Base

Start by following the box instructions for your devil’s food cake mix — combine the mix with eggs, oil, and water as directed. Pour the batter into a 9x13 inch pan and bake for about 25 minutes or until a toothpick inserted in the center comes out clean. This cake should be rich, moist, and slightly springy to the touch.

Step 2: Poke to Perfection

Right when the cake comes out of the oven, grab the end of a wooden spoon and poke holes evenly spaced about every other centimeter across the whole surface. Don’t push all the way through — about two-thirds deep is perfect. This technique allows the marshmallow and fudge to soak deep into the cake, making every bite rich and gooey.

Step 3: Make the Marshmallow Filling

In a microwave-safe bowl, combine 2 cups marshmallow fluff with ¼ cup water. Heat in 20-second bursts, stirring between, until you get a smooth, runny mixture. Slowly drizzle this over the cake, letting it sink into the poke holes. It’s like magic how the cake soaks this up!

Step 4: Add the Fudge Layer

Warm the jar of hot fudge topping in the microwave for about 20 to 40 seconds until it’s velvety smooth (reserve about 2 tablespoons for garnish). Spread the fudge gently over the marshmallow layer and pop the cake in the fridge to set—all that gooey goodness needs a little chill.

Step 5: Whip Up the Cocoa Topping

Mix your thawed whipped topping with the two packets of instant hot cocoa powder until it’s evenly combined and deliciously fluffy. Spread this over the cooled fudge layer—this final topping brings the full hot chocolate experience in a light, airy finish.

Step 6: Finish with Fun Garnishes

Drizzle the reserved hot fudge on top and sprinkle generously with mallow bits. This isn’t just for looks—those little marshmallows add texture, nostalgia, and extra sweetness that takes it over the top!

Top Tip

One thing I’ve learned while making this Hot Chocolate Poke Cake Recipe multiple times is that timing and texture are everything. Here are the tips that helped me nail it every time.

Don’t Overpoke: Poking too deep can cause the cake to become soggy and collapse; two-thirds depth is just right for soaking in the fluff and fudge.
Warm the Fudge Well: Make sure to heat the hot fudge until it’s nicely pourable for smooth spreading and perfect coverage.
Chill Before Topping: After adding fudge, refrigerate the cake so the layers set and won’t mix together messily when spreading the whipped topping.
Microwave Marshmallow Fluff Carefully: Heat in short bursts and stir often to avoid burning or separating the fluff, keeping it silky smooth.

How to Serve Hot Chocolate Poke Cake Recipe

Hot Chocolate Poke Cake - Serving Suggestion

Garnishes

I love topping this cake with extra mini marshmallows and a final drizzle of warmed hot fudge. Sometimes, I toss on a few chocolate shavings or a sprinkle of crushed peppermint for a festive feel. The garnishes add visual appeal and a little crunch to contrast the soft layers inside.

Side Dishes

This cake shines on its own, but I also like serving it alongside a simple cup of hot coffee or a tall glass of cold milk. For gatherings, fresh strawberries or a scoop of vanilla bean ice cream are wonderful companions that cut through the richness.

Creative Ways to Present

For special occasions, I’ve served this poke cake in individual clear cups layered so guests can see those gorgeous fudge and marshmallow pockets. Another idea is cutting the cake into squares and decorating each with a swirl of whipped topping and a marshmallow on a toothpick for a fun party bite.

Make Ahead and Storage

Storing Leftovers

I keep leftover Hot Chocolate Poke Cake covered tightly in the fridge—this helps the layers hold their texture without drying out. It stays fresh and delicious for 3-4 days, though it rarely lasts that long in my house!

Freezing

If you want to freeze it, I recommend freezing before you add the whipped topping. Wrap the cake well in plastic wrap and foil; it freezes nicely for up to 2 months. When ready, thaw overnight in the fridge and add the whipped cocoa topping fresh.

Reheating

Since this cake is all about those cool gooey layers, I usually enjoy it chilled. But if you do want it warm, a quick 10-15 second zap in the microwave revives some of that molten fudge feeling without drying the cake out.

Frequently Asked Questions:

Can I make the Hot Chocolate Poke Cake Recipe from scratch without a box mix?

Absolutely! While this recipe uses a box mix for convenience, a homemade devil’s food cake or rich chocolate cake recipe works just as well. Just make sure your homemade cake is moist and sturdy enough to hold the fillings without crumbling.

What’s the best way to poke holes in the cake?

Using the end of a wooden spoon, gently poke evenly spaced holes about two-thirds the depth of the cake. Don’t press all the way through, or the filling can leak out and cause sogginess. The wooden spoon’s rounded end works better than a skewer for even holes.

Can I use homemade hot fudge instead of store-bought?

Definitely! Homemade hot fudge adds incredible flavor. Just warm it up until pourable before spreading. You’ll get the same gooey effect and can control sweetness and texture.

Is this recipe freezer-friendly?

Yes, but I recommend freezing the cake before adding the whipped topping for best texture. Wrap it tightly in plastic wrap and foil, and thaw overnight in the refrigerator before finishing it.

Final Thoughts

This Hot Chocolate Poke Cake Recipe is one of those feel-good desserts I turn to when I want a little indulgence with minimal fuss. The textures, flavors, and nostalgic marshmallow touches feel like a cozy moment captured in cake form. I’m pretty sure once you try it, it’ll become your go-to for family dinners, holiday parties, or anytime you want a bit of chocolatey comfort. Give it a try—you might just have found your new favorite dessert to share over coffee or to brighten up a chilly evening.