Marshmallow Chocolate Poke Cake – Gooey, Moist & Easy Dessert Recipe
Ingredients
Instructions
Notes
Why You’ll Love This Marshmallow Chocolate Poke Cake
Ultra-moist chocolate cake soaked with rich chocolate sauce
Gooey layers of melted marshmallow topping
Finished with creamy chocolate frosting
Easy to make using simple pantry ingredients
Perfect for feeding a crowd
This cake has everything: moisture, texture, creaminess, and pure chocolate bliss.
Ingredients You’ll Need
For the Cake
1 box chocolate cake mix (or homemade chocolate cake batter)
Ingredients required on cake mix box (usually eggs, oil, water)
the Chocolate Filling
1 cup chocolate sauce or hot fudge
1 can (14 oz) sweetened condensed milk
the Marshmallow Layer
1 jar marshmallow fluff (7 oz)
or3 cups mini marshmallows
For the Chocolate Frosting
1 ½ cups heavy cream
2 cups chocolate chips
1 tsp vanilla extract
How to Make Marshmallow Chocolate Poke Cake
Prepare the cake according to package instructions and pour into a greased 9×13 baking pan.
Bake and allow it to cool for 5–10 minutes.
Step 2: Poke the Holes
Using the handle of a wooden spoon, poke holes all over the warm cake. These holes will soak up the chocolate filling.
Step 3: Add the Chocolate Filling
Whisk together chocolate sauce and sweetened condensed milk.
Pour this mixture evenly over the cake so it fills the holes.
Step 4: Add the Marshmallow Layer
Spread marshmallow fluff over the warm cake.
If using mini marshmallows, sprinkle them evenly and let them melt into the warm surface.
Step 5: Make the Chocolate Frosting
Heat heavy cream until warm (do NOT boil).
Pour over chocolate chips, let sit 2 minutes, then stir until smooth.
Mix in vanilla and let cool slightly.
Step 6: Frost the Cake
Spread the cooled chocolate ganache over the marshmallow layer.
Refrigerate at least 2 hours before serving to allow everything to set perfectly.
Serving Suggestions
Add crushed Oreos on top for extra crunch
Drizzle with caramel or extra chocolate syrup
Top with toasted marshmallows for a s’mores twist
Serve with vanilla ice cream for a complete dessert
Storage
Store covered in the refrigerator for up to 4 days
Freezing not recommended because of the marshmallow layer
Frequently Asked Questions
Can I make this cake a day ahead?
Yes! In fact, the flavors intensify after chilling overnight.
Can I use homemade cake instead of boxed mix?
Absolutely. Any moist chocolate cake works perfectly.
Can I replace marshmallow fluff with mini marshmallows?
Yes—add mini marshmallows while the cake is warm so they melt beautifully.
Final Thoughts
This Marshmallow Chocolate Poke Cake is one of the most indulgent, fuss-free chocolate desserts you’ll ever make. It’s gooey, rich, and guaranteed to impress at any gathering.
