Marshmallow Chocolate Poke Cake – Gooey, Toasty, and Totally Irresistible

If there were ever a dessert to make you feel like a kid again, this Marshmallow Chocolate Poke Cake is it. Picture this: a rich, fudgy chocolate cake soaked in silky chocolate sauce, blanketed with fluffy marshmallow cream, and topped with toasted marshmallows and chocolate chips that melt into every bite.

It’s sweet, sticky, and unapologetically decadent — the kind of dessert that gets scraped clean from the pan long before dinner is over. Whether you’re making it for a potluck, family gathering, or a cozy weekend indulgence, this cake will steal the show (and maybe your heart).

This cake starts simple — with a humble box of chocolate cake mix — but transforms into something magical thanks to a few clever additions. The “poke” method, where you pierce holes in the warm cake and fill them with chocolate sauce, ensures that every slice is moist and bursting with flavor. Then comes the crowning glory: a layer of marshmallow fluff and toasted mini marshmallows that make it taste just like a s’more, no campfire required.

Ingredients:

For the Cake:

• 1 box (15.25 oz) chocolate cake mix (plus ingredients listed on the box: eggs, oil, water)
• 1 cup hot fudge sauce or chocolate syrup
• 1 cup sweetened condensed milk

For the Topping:

• 1 (7 oz) jar marshmallow crème (fluff)
• 2 cups mini marshmallows
• ½ cup mini chocolate chips
• ½ cup hot fudge sauce, warmed for drizzling

Instructions:

1. Bake the Cake:
   Prepare the chocolate cake according to the package directions in a 9×13-inch baking pan. Bake until a toothpick inserted in the center comes out clean.
2. Poke the Holes:
   While the cake is still warm, use the handle of a wooden spoon or a skewer to poke holes all over the surface — about 1 inch apart.
3. Soak with Chocolate and Milk:
   Pour the sweetened condensed milk evenly over the warm cake, letting it soak into the holes. Then drizzle the hot fudge sauce over the top. Let the cake cool completely.
4. Add Marshmallow Layer:
   Once the cake is cool, gently spread marshmallow fluff across the surface using an offset spatula or the back of a spoon.
5. Top with Mini Marshmallows:
   Sprinkle the mini marshmallows over the fluff, covering the cake evenly.
6. Toast and Finish:
   Place the cake under a broiler for 1–2 minutes, just until the marshmallows are golden brown (watch carefully so they don’t burn).
7. Add Chocolate Chips and Drizzle:
   Sprinkle the mini chocolate chips over the warm toasted marshmallows and drizzle with warm fudge sauce for that gooey, melty finish.
8. Chill and Serve:
   Let the cake set for at least 30 minutes before slicing. Serve slightly chilled or at room temperature.

Tips for Success:

• Even Soaking: Pour the sweetened condensed milk while the cake is warm — that’s the secret to perfect gooeyness.
• Toasting Trick: If you don’t have a broiler, use a kitchen torch to gently toast the marshmallows.
• Make Ahead: This cake tastes even better the next day after chilling overnight.
• Add Crunch: Sprinkle crushed graham crackers on top for a s’mores twist.

Marshmallow Chocolate Poke Cake

A rich, gooey chocolate poke cake layered with marshmallow fluff, toasted mini marshmallows, and a drizzle of chocolate fudge — easy, nostalgic, and utterly delicious.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American, Baking

Calories: 360

Ingredients Equipment Method Notes

Ingredients

  

Cake

• 1 box chocolate cake mix plus ingredients listed on the box
• 1 cup hot fudge sauce or chocolate syrup
• 1 cup sweetened condensed milk

Topping

• 7 oz marshmallow crème fluff
• 2 cups mini marshmallows
• 0.5 cup mini chocolate chips
• 0.5 cup hot fudge sauce warmed, for drizzle

Equipment

• 9×13-inch baking pan
• Wooden spoon handle
• Offset spatula
• Broiler or kitchen torch

Method

 

1. Bake chocolate cake according to package directions.
2. Poke holes in warm cake with a wooden spoon handle.
3. Pour condensed milk and chocolate sauce over cake.
4. Cool, then spread marshmallow fluff evenly over top.
5. Add mini marshmallows, toast lightly, and sprinkle chocolate chips.
6. Drizzle with fudge sauce and chill before serving.

Notes

Sweet, gooey, and full of campfire flavor — this poke cake is the ultimate comfort dessert.

Variations:

• Peanut Butter Marshmallow Cake: Swirl ¼ cup peanut butter into the chocolate sauce for a Reese’s-inspired flavor.
• Rocky Road Cake: Add chopped walnuts and more mini marshmallows on top.
• Cookies & Cream: Mix crushed Oreos into the cake batter before baking.

Serving Ideas:

Serve generous squares with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast between the cool cream and warm fudge is downright irresistible. Perfect for potlucks, holidays, or cozy movie nights at home.

Storage:

Store leftovers covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped in foil and thaw overnight before serving.

FAQ:

Can I use homemade chocolate cake?
Absolutely — any rich, moist chocolate cake will work perfectly.

Do I have to toast the marshmallows?
No, but it adds a toasty campfire flavor that makes this cake unforgettable.

Can I make this ahead of time?
Yes, make it the night before and refrigerate. Just toast the marshmallows right before serving for best texture.

Fun Fact:

The poke cake was born in the 1970s as a clever way to keep boxed cakes moist and flavorful — and it’s still beloved today. Add marshmallows, and it becomes the ultimate comfort dessert.