Nothing beats a cozy treat on a chilly day like a rich, moist dessert that practically melts in your mouth. This Hot Chocolate Poke Cake Recipe is exactly that—layered with luscious marshmallow, fudge, and whipped cocoa topping, it’s like your favorite mug of hot chocolate transformed into cake form. Trust me, once you try it, you’ll want to keep this one in your dessert rotation.

The image shows a square piece of chocolate cake with three main layers. The bottom layer is dark chocolate cake with a moist texture. The middle layer is white cream mixed with some chocolate sauce, making it look soft and rich. The top layer is a light brown chocolate frosting with a grid pattern made from chocolate drizzle, and small white marshmallows are placed on top evenly. The cake piece sits on light brown parchment paper over a wooden board, with some marshmallows scattered around. In the background, there is a white bowl and a blurred second piece of the same cake. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hot Chocolate Poke Cake Recipe
Top Tip
How to Serve Hot Chocolate Poke Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hot Chocolate Poke Cake Recipe

Why You'll Love This Recipe

I can’t get enough of how this pudding-like cake combines the nostalgic flavors of hot chocolate with the soft, gooey texture from poking the cake to soak in the marshmallow and fudge. It’s comfort food elevated, perfect for sharing or indulging on your own.

Easy to Make: Uses a box cake mix with a few pantry staples, perfect when you want quick homemade charm without fuss.
Irresistibly Moist Texture: Poking the cake lets the marshmallow fluff soak in, making each bite soft and decadent.
Layered Chocolate Flavor: From hot fudge to hot cocoa whipped topping, every bite feels rich without being overwhelming.
Fun To Customize: The toppings and mix-ins let you tailor it for holidays, gatherings, or your own chocolate cravings.

The image shows a square piece of chocolate cake with three visible layers. The bottom layer is dark and moist chocolate cake with a rough texture. The middle layer is a white cream with some darker swirls inside, looking soft and smooth. The top layer is light brown whipped cream with a glossy surface, decorated with thin, dark chocolate lines in a grid pattern and small white marshmallows scattered on top. The cake sits on a piece of white parchment paper on a white marbled surface. In the background, part of a white cup filled with a drink and topped with mini marshmallows is visible, along with another piece of cake blurred out. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a key role in creating that comforting hot chocolate experience in cake form. The devil’s food cake base is rich and moist, the marshmallow fluff adds a melty, dreamy layer, and the hot fudge topping brings a velvety finish. Here’s a quick peek at what you need and why these staples are great picks.

Flat lay of a square rich chocolate cake with a deep dark brown crumb, two whole brown eggs with smooth shells, a small white bowl of fine cocoa powder, a small white bowl with glossy dark hot fudge sauce, a small white bowl of fluffy white marshmallow fluff, a small white bowl of smooth white whipped topping, a small white bowl of clear water, and a handful of tiny white marshmallow bits scattered neatly beside the bowls, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Devil’s food cake mix: Choose a good-quality mix for deep chocolate flavor; this forms the fluffy base of the cake.
Marshmallow fluff: The magic of this recipe—melts into the pokes, delivering pockets of gooey sweetness.
Water: Helps thin the fluff so it seeps nicely into the cake holes without drowning it.
Hot fudge topping: Adds velvety richness and a chocolate punch that balances the sweetness.
Whipped topping (thawed): Brings lightness; when mixed with instant cocoa, it mimics a creamy hot chocolate whipped cream.
Instant hot cocoa powder: Gives that authentic hot chocolate flavor without extra work.
Mallow bits: Perfect for garnish—they add cute texture and a final marshmallow kick.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Hot Chocolate Poke Cake Recipe depending on the season or who I’m sharing it with. Because the layers are easy to adjust, you can make it just how you like, whether you want it ultra gooey or a bit lighter on the sweetness.

Variation: One time, I swapped the instant hot cocoa mix for peppermint hot chocolate powder—talk about a festive holiday twist that had everyone asking for seconds!
Dietary Adjustment: If you need gluten-free, there are plenty of devil’s food cake mix alternatives that work perfectly.
Texture Play: Try roasting the mallow bits slightly for a smoky crunch that contrasts the creamy layers.

Step-by-Step: How I Make Hot Chocolate Poke Cake Recipe

Step 1: Bake the Cake Base

Start by preparing your devil’s food cake mix according to the box instructions. Pour the batter evenly into a greased 9x13 inch pan. I usually swirl the batter a bit for even rise. Bake it for the full recommended time or until a toothpick comes out mostly clean. Let the cake cool just enough so it’s warm but not hot—this helps with the next step.

Step 2: Poke Those Holes with Love

Using the end of a wooden spoon, gently poke holes all over the surface of the warm cake about every other centimeter. Don’t go all the way through—just about two-thirds deep so the cake stays intact but can soak up the marshmallow blend. This step is key to getting those gooey pockets we all crave.

Step 3: Create the Marshmallow Magic

In a microwave-safe bowl, combine 2 cups of marshmallow fluff with ¼ cup water. Heat in 20-second bursts, stirring between, until the mixture is smooth and pourable. This thinning makes sure it melts perfectly into the poke holes and doesn’t sit just on top. Slowly drizzle the warm fluff over the cake and let it soak in for a few minutes.

Step 4: Layer on the Hot Fudge

Microwave the jar of hot fudge topping for 20-40 seconds until it’s velvety smooth. Reserve a couple of tablespoons for garnish. Spread the rest carefully over the marshmallow layer, smoothing it out gently. Pop the cake in the fridge for a bit to help everything set nicely—that fudge layer is what makes it feel extra decadent.

Step 5: Whip Up the Cocoa Topping

Mix together thawed whipped topping with two packets of instant hot cocoa powder until well blended. This whipped layer is like the icing on the hot chocolate cake, lightening the richness beneath. Spread it evenly over the chilled cake layer, then decorate with reserved fudge and mallow bits.

Top Tip

From my kitchen to yours, here are some tips I’ve learned through making this cake a few too many times—these little tricks make all the difference to get your Hot Chocolate Poke Cake Recipe just right.

Timing Matters: Let the cake cool slightly before poking so it doesn’t crumble, but don’t wait until it’s completely cold or the marshmallow won’t soak in well.
Fluff Thinning: If you skip adding water to the marshmallow fluff, it will be too thick to penetrate the cake holes—patience and melting gently is key.
Fudge Heating: Heat fudge in short bursts to avoid burning; it should be warm enough to spread easily but not hot.
Layer Evenly: Spread layers gently with an offset spatula for a smooth finish without tearing the cake’s top.

How to Serve Hot Chocolate Poke Cake Recipe

Hot Chocolate Poke Cake - Serving Suggestion

Garnishes

I like to keep it cozy and classic—mini mallow bits scattered over the top add the perfect playful texture and extra marshmallow flavor. A light drizzle of leftover hot fudge adds a shiny, irresistible finish. Sometimes I sprinkle just a pinch of crushed peppermint during the holidays for a festive touch.

Side Dishes

Pair this cake with a steaming cup of coffee or your favorite tea to balance the sweetness. For a party, serving alongside fresh fruit like strawberries or sliced bananas can brighten each bite, offering a fresh contrast to the rich chocolate flavors.

Creative Ways to Present

When I’ve made this for birthdays or winter holidays, I like layering the cake in individual glass cups to showcase the different layers. Top with a mini candy cane or chocolate shavings for an extra-special presentation that feels festive and fun.

Make Ahead and Storage

Storing Leftovers

If there are any leftovers (and with this cake, it’s rare!), I cover them tightly and store in the fridge. It actually tastes better the next day once all the layers have melded together even more. Just make sure to keep it well covered so the whipped topping stays fresh.

Freezing

I’ve frozen slices wrapped well in plastic wrap and foil. When thawed overnight in the fridge, the texture remains surprisingly good, though the whipped topping may lose a little fluffiness—but no worries, it’s still delicious and perfect for a quick treat later.

Reheating

I usually serve this cake cold or at room temperature, but if you prefer it a little warmer, letting it sit out for 20 minutes works wonders. Avoid microwaving directly as it can melt the layers unevenly. Instead, a gentle steam warming (just the plate) keeps the texture just right.

Frequently Asked Questions:

Can I use homemade cake instead of a box mix for the Hot Chocolate Poke Cake Recipe?

Absolutely! Using a homemade devil’s food cake will work beautifully. Just make sure it’s moist and not too dense to soak up the marshmallow and fudge well.

How long should I wait to poke the cake after baking?

Wait until the cake is warm to the touch but not hot, about 10-15 minutes post-baking. This makes the cake firm enough to poke without falling apart but still warm enough for the filling to absorb well.

Can I make the Hot Chocolate Poke Cake Recipe dairy-free?

Yes! You can substitute the whipped topping with a coconut-based or other dairy-free whipped topping, and use dairy-free chocolate fudge sauce to make this dessert dairy-free friendly without sacrificing flavor.

What’s the best way to serve leftover Hot Chocolate Poke Cake?

Leftovers are best served chilled or at room temperature. If you prefer, allowing them to warm slightly outside the fridge helps bring out the melted marshmallow and fudge flavors nicely.

Final Thoughts

This Hot Chocolate Poke Cake Recipe holds a special place in my dessert lineup—it's the perfect balance between nostalgic chocolate warmth and pure indulgence. Each forkful feels like a hug in cake form, and I love that it’s simple enough to whip up any evening but fancy enough to impress guests. I promise, once you make it, you’ll find endless reasons to keep it around—and maybe even pass down the recipe as your new favorite go-to treat.