I remember the first winter I craved a cozy dessert that felt like a warm hug after a long day. That’s when I came up with this hot cocoa poke cake recipe—easy to make, comforting, and perfect for busy weeknights or holiday gatherings. If you’re looking for a foolproof, crowd-pleasing treat that combines rich chocolate and marshmallow magic, you’re going to love this. Pressed for time? Jump straight to the recipe card!
Hot Cocoa Poke Cake
Ingredients
Equipment
Method
- Bake the cake in a 9×13-inch dish according to the box directions.
- Use a wooden spoon handle to poke holes about 1 inch apart, 2/3 of the way down.
- Microwave marshmallow fluff and water until smooth, then pipe into holes and spread the rest on top. Chill.
- Melt chocolate chips, condensed milk, and cream in intervals, then spread over the cake and chill.
- Beat cream, vanilla, and hot cocoa mix until stiff peaks form, then spread over the cake.
- Top with mini marshmallows and drizzle with hot fudge sauce before serving.
Notes
Table of Contents
Why You’ll Love This Foolproof Hot Cocoa Poke Cake
- Easy and Quick: Uses a simple Devil’s Food cake mix and minimal prep, perfect for busy schedules.
- Incredibly Delicious: Layers of rich chocolate, gooey marshmallow, and creamy whipped topping create a decadent, comforting flavor.
- Guaranteed Crowd-Pleaser: Whether it’s a family dinner or a potluck, this cake impresses every time without stress.
- Foolproof Results: Clear, step-by-step directions ensure even beginner cooks feel confident making it.
Key Ingredients You’ll Need
For the Cake
- 1 box Devil’s Food chocolate cake mix
- Ingredients listed on the box (oil, eggs, water)
For the Filling
- 2 cups marshmallow fluff
- 2 tablespoons water
- 1 cup semi-sweet chocolate chips
- 1 (14 oz.) can sweetened condensed milk
- 2 tablespoons heavy whipping cream
For the Topping
- 2 envelopes of instant hot chocolate mix
- 2 cups heavy whipping cream
- 1 teaspoon vanilla
- 2–3 cups mini marshmallows
- Hot fudge sauce (for decoration)
Ingredient Notes & Substitutions
The Devil’s Food cake mix is perfect for this recipe because its deep chocolate flavor pairs beautifully with marshmallow and creamy chocolate layers, saving you time without sacrificing taste. Marshmallow fluff provides that gooey, sweet filling that melts into the cake’s pockets, unlike standard marshmallows that don’t blend as smoothly. For an easier option, you can use Cool Whip, but homemade stabilized whipped cream keeps the topping fluffy and fresh longer. If you need gluten-free, look for a quality gluten-free Devil’s Food cake mix to maintain the same moist texture and rich flavor.
How to Make Hot Cocoa Poke Cake (Step-by-Step)
- Bake the Cake: Prepare and bake the Devil’s Food cake mix in a 9 x 13-inch dish following the box directions.
- Poke Holes: Once baked, use the handle of a wooden spoon to poke holes about one inch apart, only going 2/3 down through the cake height.
- Make Marshmallow Filling: Microwave 2 cups of marshmallow fluff with 2 tablespoons water in 20-second intervals, stirring until smooth. Pour or pipe the mixture into the holes and spread the remaining fluff on top. Refrigerate the cake.
- Prepare Chocolate Layer: In a microwave-safe bowl, heat chocolate chips, sweetened condensed milk, and 2 tablespoons heavy cream in 20-second intervals, stirring until smooth. Spread this over the cake. Chill until the chocolate cools completely.
- Whip the Topping: Beat 2 cups heavy whipping cream with vanilla and 2 envelopes instant hot chocolate mix until stiff peaks form. Spread this over the chilled cake.
- Garnish: Decorate with mini marshmallows and drizzle hot fudge sauce before serving, if desired.
Recent investigations have brought to light concerns about heavy metals like lead and cadmium in some popular chocolate products, including hot cocoa mixes.
Baker’s Tips for the Best Poke Cake
- Use the handle of a wooden spoon or a bubble tea straw to create evenly spaced, clean holes without breaking the cake apart.
- Chill the cake after spreading the fudge layer to let it set before adding the whipped topping, which helps keep the layers neat and prevents mixing.
- For even filling distribution, use a piping bag or cut a small corner off a zip-lock bag to pipe marshmallow fluff into holes easily.
- Make sure your heavy cream is very cold for whipping to stiff peaks, ensuring a light but stable topping.
Fun Variations for Your Hot Cocoa Poke Cake
| Variation Name | Simple Swaps |
|---|---|
| Peppermint Hot Cocoa | Add 1 tsp peppermint extract to whipped cream; sprinkle crushed peppermint candies on top. |
| Spicy Mexican Hot Cocoa | Mix ½ tsp cinnamon and a pinch of cayenne pepper into the chocolate layer. |
| Salted Caramel Hot Cocoa | Drizzle salted caramel sauce over the top layer instead of fudge sauce. |
Storing, Freezing, and Make-Ahead Tips
This hot cocoa poke cake should be refrigerated to keep the marshmallow and whipped cream fresh. It lasts well in the fridge for up to 4 days if covered tightly. Yes, you can freeze it: wrap the cake securely in plastic wrap and foil, freeze for up to 2 months, then thaw in the fridge overnight before serving. For best texture, add mini marshmallows and fudge drizzle after thawing. The general guideline for leftover hot chocolate is about 3 to 5 days in the refrigerator.
Frequently Asked Questions
Can I make this cake from scratch?
Absolutely. Use your favorite homemade chocolate cake recipe and substitute the boxed cake. For the whipped topping, beat 2 cups cold heavy cream with 3 tablespoons powdered sugar and ½ cup cocoa powder until stiff peaks form.
My whipped topping is runny, what did I do wrong?
Make sure your cream is very cold before whipping. Also, add hot cocoa powder gradually and avoid overmixing after stiff peaks form to prevent deflating the cream.
How do I prevent the fudge and marshmallow layers from mixing?
Chill the cake after spreading the fudge layer so it sets firmly before adding the whipped cream topping. This chilling step is key to clean, distinct layers.
Conclusion
This hot cocoa poke cake is my go-to recipe when I want something that feels like a warm, comforting treat but that I can whip up without any fuss. It’s easy, indulgent, and always a hit whether you’re sharing with family or friends. If you give this recipe or one of the fun variations a try, please leave a comment and a rating below—I love hearing how your kitchen wins turn out and seeing your delicious results!
Don’t forget to follow me on Pinterest for more recipes @aisharecipes
