Amazing hot chocolate poke cake 450 Calorie slice

Hello there, and welcome to my kitchen! I’m Carla, and I’m so thrilled you stopped by today. If you’re anything like me, sometimes you just crave that warm, gooey, comforting feeling you get from sipping a perfect mug of hot cocoa on a cold night. Well, I found a way to bake that exact magic into the most incredible cake you’ll ever try. Trust me when I say this hot chocolate poke cake isn’t just dessert; it’s a hug in every single slice! This recipe is my go-to easy recipe for when I need serious chocolate payoff without spending all day stirring and fussing. It’s tested, it’s family-approved, and it’s ready to become your new favorite comfort food dessert. If you love this cozy vibe, you absolutely have to check out my recipe for frozen hot chocolate too!

Why This Hot Chocolate Poke Cake is Your New Favorite Comfort Food Dessert

Listen, I get it. Life is busy, and sometimes you want something incredibly indulgent, like a true comfort food dessert, but you just don’t have the time for complicated layers. That’s why this hot chocolate poke cake absolutely shines! It delivers that deep, rich chocolate flavor you crave, plus the gooeyness of marshmallows soaked right into the crumb. It’s the perfect easy poke cake recipe for when you’re short on time but big on flavor demands.

I first made this for a neighborhood potluck last December. I was running late, naturally, but this cake came together so fast using the box mix base. Everyone asked if I had spent hours in the kitchen! It traveled beautifully as a potluck chocolate cake and was practically gone before the main course was served. It proves you don’t need fussy techniques to achieve that ultimate cozy feeling.

Simple Steps for a Gooey Chocolate Cake

Don’t let the layers scare you off! This is truly a no-fuss cake idea. We use a simple box mix for the base—no guilt here, it keeps things super fast! The real magic comes from poking holes and letting that sweet filling sink right down. That filling, paired with the rich chocolate chips in the next layer, means every single bite is moist, decadent, and tastes exactly like you just stirred up a giant, creamy mug of hot cocoa. If you want to dive deeper into baking reliable chocolate goodness, check out my favorite chocolate cake recipe as well!

Ingredients for the Ultimate Hot Chocolate Poke Cake

Okay, gathering supplies is serious business! When you make a masterpiece like this hot chocolate poke cake, you don’t want to realize halfway through that you’re missing one little thing. I’ve broken down the ingredients below just like I do on my recipe card. You’ll notice we use a few different components to build those amazing layers that mimic a real cup of cocoa. This clarity is what keeps me sane when I’m baking for a crowd. If you’re looking for another easy chocolate fix afterward, my recipe for chocolate cupcakes is waiting for you!

For the Moist Chocolate Cake Base

We start simple because, honestly, Devil’s Food cake mix is just fantastic and reliable! You’ll need one box of that mix, of course. Then, grab one cup of water, three large eggs, and half a cup of vegetable oil. That’s it for the foundation of our cake. Mix those up, pour them into your 9×13 pan, and you’re already halfway there!

For the Marshmallow Drizzle Cake Filling

This is where the gooeyness comes in, and it’s absolutely crucial for that rich texture. You’re going to need two and a half cups of marshmallow fluff—not marshmallows, the actual fluff!—and just two tablespoons of water to help it melt into that perfect, pipeable stream we use to fill those freshly poked holes.

For the Fudgy Poke Cake Layer

This layer adds the density and that deep, dark chocolate flavor that keeps us coming back for more. For this fudgy layer, pull out one and three-quarter cups of semi-sweet chocolate chips. Then, grab one 14-ounce can of sweetened condensed milk. Finally, add in three tablespoons of heavy whipping cream to make it melt down beautifully.

For the Creamy Chocolate Topping Cake

This is the crowning glory! You’ll need two full cups of heavy whipping cream for this part, two envelopes of instant hot chocolate mix—make sure it’s the kind you like to drink!—and one teaspoon of vanilla extract for depth. And don’t forget the fun stuff on top: three cups of mini-marshmallows and whatever hot fudge sauce you like for drizzling right before you serve it.

How to Prepare Your Hot Chocolate Poke Cake Step-by-Step

Now comes the fun part—putting this amazing hot chocolate poke cake together! Even though we have a few distinct layers here—the fluff, the fudge, and the cream—it all moves pretty quickly. The key is making sure each layer has a moment to set up before you stack the next one on top. This layering technique is how we guarantee that intense, gooey chocolate experience in every single bite. If you want more tips on managing different layers in baking, check out how I keep my apple bread perfectly moist!

Baking the Cake and Creating Holes

First things first: Preheat your oven exactly how the cake mix box tells you to! While that’s heating up, grab your 9×13 baking pan and give it a good spray; we don’t want sticking later. Whip up the batter (cake mix, water, eggs, oil) until it’s smooth—don’t overmix, just combine it well. Bake it according to the package instructions. Once it comes out, this is important: let it cool on a rack for about 20 minutes. We need it slightly cooled but still warm enough for the filling to mingle. Then, grab the round handle of a wooden spoon—yes, the handle!—and start poking holes all over the top, about an inch apart. Don’t be shy, but make sure you get about two-thirds of the way down without hitting the bottom of the pan.

Filling the Holes in the Hot Chocolate Poke Cake

Time to melt that marshmallow fluff! Put the fluff and the two tablespoons of water into a microwave-safe bowl. Microwave it in 20-second bursts, stirring in between each blast, until it looks smooth and pourable—this usually takes about 2 to 3 minutes total. Get this into a piping bag or even a sturdy ziplock bag with a tiny corner snipped off. Pipe that melted fluff right into all those holes you just made. Once the holes are filled, just spread whatever extra fluff is left evenly over the whole cake top. Give the whole thing a quick trip to the fridge while you work on the next component.

Layering the Fudge and Whipped Topping

Next up is that rich fudge filling. Combine your chocolate chips, the can of sweetened condensed milk, and three tablespoons of heavy cream in another microwave-safe bowl. Heat this in 20-second bursts, stirring until it’s perfectly melted and smooth—again, about 2 to 3 minutes. Spread this delicious fudge evenly over the chilled marshmallow layer. Pop it back in the fridge until this fudge layer feels set before moving on! Finally, whip your remaining two cups of heavy cream with the instant hot chocolate mix and vanilla until you have stiff peaks. Spread that glorious, creamy topping over the set fudge. Then, load it up with your mini-marshmallows and a nice drizzle of hot fudge sauce! Remember this needs at least an hour in the fridge before slicing.

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Tips for Success Making a Perfect Hot Chocolate Poke Cake

Even though this is such an easy dessert, a couple of little tricks can take your hot chocolate poke cake from good to absolutely legendary. First, when you’re poking those holes, really feel that wooden spoon handle going down about two-thirds of the way. If they aren’t deep enough, you won’t get that gooey filling all the way through the cake, and that’s just a tragedy waiting to happen!

Secondly, about that topping—don’t rush the whipping stage. We are aiming for stiff peaks so the topping holds up nicely when sliced. If you have a kitchen torch lying around for things like crème brûlée, pull it out! Lightly toasting those mini-marshmallows on top right before you serve gives you this amazing caramelized flavor contrast against the cool, rich chocolate underneath. It’s visually stunning and adds a tiny bit of crunch. If you’re looking for other snack-friendly recipes, you might enjoy my guide on easy crispy homemade cheese crackers!

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Ingredient Notes and Substitutions for Your Hot Chocolate Poke Cake

I always preach using my grandmother’s wisdom, but sometimes life calls for a shortcut—and that’s perfectly okay, especially when making an amazing hot chocolate poke cake! I specifically designed this recipe to use a Devil’s Food cake mix because it guarantees a moist, dark chocolate base every single time, which is essential for this gooey chocolate cake.

Now, I know some of you dedicated bakers out there might prefer using your favorite from-scratch chocolate recipe, and please, go right ahead! If you decide to ditch the box, just make sure your cake is baked in that 9×13 pan and cooled for 20 minutes just like the instructions say. Homemade is wonderful, but don’t feel guilty relying on the mix for a quick bake like this one.

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Another area where you can play around is in the whipped chocolate topping. I love using instant hot chocolate mix because it gives that distinct, classic hot cocoa flavor right in the cream. But what if you don’t have that on hand? You can use two envelopes of regular instant chocolate pudding mix instead! You’ll need to adjust how much heavy cream you use slightly, but you’ll still get a wonderfully creamy, chocolatey top layer. Whatever you choose, this cake is forgiving, which is why it’s such a great make-ahead party dessert.

If you happen to be out of marshmallow fluff—oops!—that also happens to the best of us. You can substitute the fluff entirely with a batch of chocolate pudding that you let set up slightly before piping it into the holes. Just know that the texture won’t be quite as gooey and stretchy as the true marshmallow filling, but it will still be delicious and flavorful! For more tips on getting great results from simple ingredients, you can peek at my instructions for easy homemade BBQ sauce—I manage to cheat there, too!

Serving Suggestions for This Winter Chocolate Cake

This hot chocolate poke cake is truly the star of any show, but sometimes, even the star needs a great supporting cast! Since this cake is so rich, decadent, and intensely chocolatey, it pairs beautifully with things that offer a little contrast. It’s the ultimate indulgence for a cold night, making it a perfect Winter Chocolate Cake.

When I serve this up for a gathering, I always make sure there is a pot of really good, strong black coffee nearby. The slight bitterness of the strong brew cuts through the sweetness of the marshmallow and fudge layers perfectly. And talk about a fantastic potluck chocolate cake—it always disappears first!

If you’re looking for something cold to accompany it, you simply can’t beat a scoop of good quality vanilla bean ice cream. The temperature contrast between the chilled cake and the melting ice cream is just heavenly. If you want to add a little brightness, a small bowl of fresh raspberries or sliced strawberries on the side works wonders. That touch of tart fruit really wakes up your palate against all that chocolate goodness.

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Remember, this is also a wonderful make ahead party dessert! Since it needs time to chill for the layers to set up anyway, you can bake it the day before your event, top it off, and just keep it covered in the fridge. Less stress on party day means more time for you to enjoy your guests! For more ideas on crowd-pleasing recipes that you can prepare ahead of time, you should definitely check out how to make my best homemade white pizza recipe.

Storage and Reheating Instructions for Hot Chocolate Poke Cake

Okay, this is the part where we talk about making this amazing hot chocolate poke cake last long enough to enjoy as leftovers—though I’m not always successful at keeping any around! Because we have that gorgeous whipped cream topping and the creamy fudge filling, this cake really needs to stay chilled once it’s assembled.

The absolute best way to store leftovers is to make sure you have a good, tight seal. Cover the pan tightly with plastic wrap or transfer your slices to an airtight container. Pop it right into the refrigerator. I’ve found that this cake stays wonderfully fresh and incredibly moist for up to three full days when kept cold like this. That’s great news if you’re prepping for a longer event or a busy week!

Now, you might be wondering about reheating, because we usually want hot chocolate hot, right? With this specific hot cocoa flavored cake, I really, honestly recommend serving it chilled, straight from the fridge. The layers—especially the whipped topping and the marshmallow—are structured to be eaten cold. If you try to heat the whole thing up, that lovely topping will melt right into a pool, and we definitely don’t want that!

However, if you are *dying* for a warm center, here’s my secret trick for just a single slice of gooey chocolate cake: Take your slice out of the fridge about 20 minutes before you eat it to let it take the chill off. If you still want warmth, you can try zapping just the slice on a microwave-safe plate for about 10 to 15 seconds on a low power setting. It just warms the cake base slightly without aggressively melting the topping. But honestly? It’s delicious cold!

If you’re looking for other ways to enjoy chilly treats, you might want to check out my recipe for an easy frozen strawberry daiquiri recipe—it captures that nice, cool satisfaction!

Frequently Asked Questions About Making a Hot Chocolate Poke Cake

I know you might have a few lingering questions about turning a simple cake mix into this epic hot chocolate poke cake masterpiece. That’s totally fair! Even with a straightforward recipe, sometimes the little details trip us up. I’ve gathered the most common things people ask me about this specific comfort food dessert right here. Don’t hesitate to try one of my other easy recipes, like my chicken salad grape salad, if you need something lighter!

Can I prepare this hot chocolate poke cake ahead of time?

Yes, you absolutely can! In fact, I highly recommend it. Remember how I mentioned chilling is required for the layers to properly set? That means this is a fantastic make ahead party dessert. I usually bake and assemble the chocolate cake and fudge layers the night before the party. I’ll wait to whip the cream topping and add the final marshmallows and drizzle until maybe an hour or two before serving. It keeps beautifully covered in the fridge for up to three days.

What size pan do I need for this easy poke cake recipe?

This easy poke cake recipe is perfectly dimensioned for a standard 9×13 inch baking pan. Why? Because a 9×13 offers the ideal surface area for poking those holes evenly without making the cake layer too thick or too thin. If you try stuffing this batter into a smaller square pan, the cake layer might end up too dense or it might overflow when you add all those lovely fillings. Stick to the 9×13 for the best results in texture and layering!

Do I absolutely have to use marshmallow fluff?

That marshmallow fluff is what gives us that signature gooey, slightly stringy texture that just screams ‘cozy!’ for this marshmallow drizzle cake. However, if you truly can’t find it or just don’t like it, you can swap it out. My suggestion would be to use a small batch of chocolate pudding mix—prepare it according to package directions, let it cool for about 15 minutes until slightly thick, and then pipe that into your holes instead. But fair warning: your cake texture will change slightly! It will be fudgier, but you’ll lose that classic marshmallow stretch.

Can I use fresh whipped cream instead of the instant hot chocolate mix topping?

You sure can enhance that topping! If you prefer a pure cream flavor over the distinct hot cocoa taste in the topping, go ahead and skip the two envelopes of instant hot chocolate mix. Just use the two cups of heavy cream, the vanilla extract, and whip it until stiff peaks form. To compensate for the flavor lost, I highly suggest you use a generous drizzle of good quality hot fudge sauce over the top layer instead, maybe even adding a touch of cinnamon to the whipped cream itself!

Estimated Nutritional Data for One Slice of Hot Chocolate Poke Cake

Okay, let’s talk stats. I’m not a nutritionist—I mean, I’m a home cook who loves melted marshmallows!—but when trying to make sure our treats fit into real life, it helps to see the numbers. Since this hot chocolate poke cake uses a boxed mix, sweetened condensed milk, and all that wonderful cream, it is definitely an indulgent dish, not an everyday snack. I always say that the joy of eating should outweigh worrying about every little number, but here is the general nutritional breakdown for one slice, based on my recipe calculations.

Remember, this is just an estimate, folks! These numbers can swing based on the specific brand of cake mix you use or how heavily you drizzle that hot fudge sauce on top. If you use a dark chocolate chip versus semi-sweet, that changes things too. Keep this information handy on my recipe post for crispy oven roasted sweet potatoes if you want to compare sides later!

• Serving Size: 1 slice
• Calories: 450
• Fat: 24g (with 14g Saturated Fat)
• Carbohydrates: 60g
• Sugar: 55g (Yes, that’s high, but we used condensed milk!)
• Protein: 5g
• Sodium: 350mg
• Cholesterol: 40mg

See? It’s a rich one! But that’s what makes it so satisfying when that chocolate craving hits. You get a lot of flavor for what you’re taking in. If you’re trying to find ways to lighten up dessert without losing the flavor, let me know, and maybe we can tackle a recipe challenge next time!

The Ultimate Cozy Hot Chocolate Poke Cake with Marshmallow Swirl and Fudge Drizzle

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This Hot Chocolate Poke Cake delivers the rich, comforting flavor of your favorite winter drink in a simple, moist dessert. It features a fudgy chocolate cake base, a gooey marshmallow filling piped into holes, a creamy chocolate whipped topping, and toasted marshmallows for a perfect finish.

• Author: Carla Davis
• Prep Time: 30 min
• Cook Time: 35 min
• Total Time: 2 hr 5 min
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 box Devil’s Food Cake Mix
• 1 cup Water
• 3 large Eggs
• ½ cup vegetable Oil
• 2½ cups marshmallow fluff
• 2 tablespoons water
• 1¾ cups semi-sweet Chocolate Chips
• 14 oz (1 can) Sweetened Condensed Milk
• 3 tablespoons heavy whipping Cream (for fudge filling)
• 2 cups heavy whipping Cream (for topping)
• 2 envelopes instant Hot Chocolate Mix
• 1 teaspoon vanilla extract
• 3 cups mini-Marshmallows
• Hot fudge sauce for drizzling

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Instructions

1. Preheat your oven according to the cake mix package directions. Lightly spray a 9×13 baking pan.
2. In a bowl, combine the cake mix, water, eggs, and vegetable oil. Stir until the batter is smooth, then pour it into the prepared pan.
3. Bake the cake as directed on the box. Remove the cake from the oven and let it cool on a rack for 20 minutes.
4. Use the round handle of a wooden spoon to poke holes about one inch apart across the cake surface. Make the holes about two-thirds deep, avoiding the bottom of the pan.
5. Prepare the marshmallow filling: Combine marshmallow fluff and 2 tablespoons of water in a microwave-safe bowl. Microwave in 20-second intervals, stirring after each, until the mixture is melted and smooth (about 2 to 3 minutes total).
6. Transfer the melted fluff to a piping bag or a plastic bag with a corner snipped off. Pipe the filling into the holes in the cake. Spread any remaining fluff evenly over the top of the cake. Refrigerate the cake to chill while you prepare the next layer.
7. Prepare the chocolate fudge filling: In a microwave-safe bowl, combine the chocolate chips, sweetened condensed milk, and 3 tablespoons of heavy whipping cream. Microwave in 20-second bursts, stirring each time, until the mixture is melted and smooth (about 2 to 3 minutes). Spread this fudge mixture evenly over the chilled marshmallow layer. Return the cake to the refrigerator until this layer sets.
8. Prepare the whipped chocolate topping: Using an electric mixer, beat the 2 cups of heavy whipping cream, instant hot chocolate mix, and vanilla extract until stiff peaks form.
9. Spread the whipped chocolate cream evenly over the set fudge layer.
10. Top the cake with the mini-marshmallows and drizzle with hot fudge sauce as desired.
11. Chill the cake for at least 1 hour before slicing and serving.

Notes

• For an extra cozy touch, lightly toast the mini-marshmallows on top with a kitchen torch before serving.
• You can substitute the boxed cake mix with your favorite homemade chocolate cake recipe.
• This cake is a great make-ahead party dessert; it holds up well in the refrigerator for up to three days.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 55g
• Sodium: 350mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 10g
• Trans Fat: 0.5g
• Carbohydrates: 60g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 40mg