Dessert

Marshmallow Chocolate Poke Cake Recipe

Name: Marshmallow Chocolate Poke Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 1 box Devils Food Chocolate Cake Mix; 1 can (14 oz) sweetened condensed milk; 12 oz semi-sweet chocolate chips; 1/3 cup heavy cream (for filling); 1 ½ cups heavy cream (for topping); 1/3 cup powdered sugar; 1 teaspoon vanilla extract; 7 oz marshmallow fluff; Additional chocolate chips (about 1/4 cup); Additional heavy cream (about 2 tablespoons)

ByMarina Montclair December 14, 2025December 14, 2025

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Introduction

This Marshmallow Chocolate Poke Cake is a decadent dessert that combines rich chocolate, gooey marshmallow, and creamy frosting. Perfect for celebrations or satisfying a sweet tooth, it’s easy to make and irresistibly delicious.

The image shows a close-up of a rich chocolate dessert with three visible layers on a white plate. The bottom layer is a thick, dark brown, moist chocolate cake. Above it, there is a layer of white whipped cream that looks soft and fluffy, peeking out from the sides. The top layer is a shiny, smooth dark chocolate ganache that is dripping slightly over the sides of the dessert, creating a glossy texture. A woman's hand holding a fork is about to take a bite, pressing gently into the layers. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box Devils Food Chocolate Cake Mix
1 can (14 oz) sweetened condensed milk
12 oz semi-sweet chocolate chips
1/3 cup heavy cream (for filling)
1 ½ cups heavy cream (for topping)
1/3 cup powdered sugar
1 teaspoon vanilla extract
7 oz marshmallow fluff
Additional chocolate chips and heavy cream for ganache drizzle

Instructions

Step 1: Preheat the oven according to the cake mix instructions and grease a 9×13-inch cake pan.
Step 2: Bake the cake as directed until fully cooked. Let it cool slightly, then poke holes evenly throughout the cake using the handle of a wooden spoon.
Step 3: In a microwave-safe bowl, melt together the sweetened condensed milk, 1/3 cup heavy cream, and 12 oz chocolate chips until smooth. Pour this mixture over the holes in the warm cake, allowing it to soak in.
Step 4: Refrigerate the cake until fully chilled and set.
Step 5: Whip 1 ½ cups heavy cream until it starts to thicken, then add the powdered sugar and vanilla extract. Continue whipping until soft peaks form. Gently fold in the marshmallow fluff until combined.
Step 6: Spread the marshmallow cream mixture evenly over the chilled cake.
Step 7: For the ganache drizzle, melt additional chocolate chips with a splash of heavy cream until smooth. Drizzle over the top of the frosted cake.

Tips & Variations

Use a fork or skewer if you don’t have a wooden spoon handle to poke holes evenly.
For a nutty twist, sprinkle chopped toasted almonds or pecans on top before the ganache drizzle.
Swap the semi-sweet chocolate chips for dark chocolate for a more intense flavor.
Make mini poke cakes by dividing the batter into smaller pans for individual servings.

Storage

Store the cake covered in the refrigerator for up to 4 days. It is best enjoyed chilled. To serve, you can let it sit at room temperature for 10-15 minutes. Leftover cake can be gently reheated in the microwave for a few seconds if desired, but be careful not to melt the frosting.

How to Serve

The image shows a close-up of a rich chocolate brownie on a white plate, with three visible layers. The bottom layer is a dense, dark brown brownie with a slightly crumbly texture. Above it is a thick, smooth white cream layer that looks fluffy and soft. On top, there is a thick, glossy layer of dark chocolate sauce that drips slightly over the cream and brownie. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade chocolate cake instead of a cake mix?

Yes, homemade chocolate cake works perfectly. Just follow the same baking, cooling, and poking steps to allow the filling to soak in.

How do I prevent the whipped cream topping from weeping?

Make sure your heavy cream is very cold before whipping, and avoid over-whipping. Gently folding in the marshmallow fluff helps stabilize the topping. Serving the cake chilled also helps maintain the texture.