hit tracker

Marshmallow Chocolate Poke Cake

by

Yields: 15 generous servings
Prep Time: 20 minutes
Bake Time: 30-35 minutes
Cooling/Setting Time: 2 hours
Total Time: 3 hours (mostly hands-off)
Difficulty: Easy
Intensity: A very low-stress, beginner-friendly recipe perfect for a weeknight treat or last-minute gathering.

Ingredients

For the Chocolate Cake:

  • 1 box (15.25 oz) chocolate fudge or devil’s food cake mix

  • 3 large eggs

  • ½ cup vegetable or canola oil

  • 1 cup whole milk (or water, as directed on the box)

For the Marshmallow Soak:

  • 1 jar (7 oz) marshmallow creme (also called Fluff)

  • ½ cup heavy cream or whole milk

  • 1 teaspoon vanilla extract

For the Chocolate Frosting:

  • 1 cup (2 sticks) unsalted butter, softened to room temperature

  • 3 cups powdered sugar

  • ½ cup unsweetened cocoa powder, sifted

  • 3-4 tablespoons heavy cream or milk

  • 1 teaspoon vanilla extract

  • ¼ teaspoon salt

For the Topping (Optional):

  • ½ cup mini marshmallows

  • ¼ cup chocolate chips or shavings

Equipment

  • 9×13 inch baking pan

  • Electric hand mixer or stand mixer

  • Medium saucepan

  • Whisk

  • Wooden spoon handle or similar round utensil for poking

Instructions

Step 1: Bake the Chocolate Cake

  1. Preheat your oven to the temperature specified on the cake mix box (typically 350°F / 175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper for easy removal.

  2. In a large bowl, combine the chocolate cake mix, eggs, oil, and milk. Beat with an electric mixer on medium speed for 2 minutes, scraping down the sides of the bowl as needed, until the batter is smooth and well-combined.

  3. Pour the batter into the prepared pan and spread it into an even layer.

  4. Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.

  5. Remove the cake from the oven and place the pan on a wire rack. Do not remove the cake from the pan. You will proceed with the next steps while the cake is still warm.

Step 2: Prepare the Marshmallow Soak & Poke the Cake

  1. While the cake is baking, prepare the marshmallow soak. In a medium saucepan, combine the marshmallow creme, heavy cream, and vanilla extract.

  2. Warm the mixture over low heat, whisking constantly, until the marshmallow creme is completely melted and the mixture is smooth and pourable. This should only take 3-4 minutes. Remove from heat and set aside.

  3. Once the cake is out of the oven and still warm, use the rounded end of a wooden spoon handle to poke holes all over the surface of the cake. Space the holes about 1 inch apart and push the handle down until you feel the bottom of the pan. Don’t be shy—this is where the magic happens!

Step 3: Soak the Cake

  1. Slowly and evenly pour the warm marshmallow soak over the warm cake.

  2. Use a spatula or the back of a spoon to gently spread the mixture and help it seep down into the holes. Take your time with this step to ensure every hole is filled.

  3. Allow the cake to cool completely to room temperature on the wire rack. This is crucial, as adding the frosting to a warm cake will cause it to melt.

Step 4: Whip Up the Chocolate Frosting

  1. In a large bowl, beat the softened butter with an electric mixer on medium speed until it is very smooth and pale, about 2 minutes.

  2. Gradually add the sifted powdered sugar and cocoa powder, one cup at a time, beating on low speed initially to avoid a sugar cloud, then increasing to medium-high until fully incorporated.

  3. Add the vanilla extract and salt. With the mixer on low, stream in the heavy cream, one tablespoon at a time, until you reach your desired spreading consistency. Beat for a final minute on medium-high until the frosting is light and fluffy.

Step 5: Frost and Decorate

  1. Once the cake is completely cool, spread the chocolate frosting evenly over the top with an offset spatula or knife.

  2. For an extra-special touch, sprinkle the top with mini marshmallows and chocolate chips or shavings.

  3. For the best texture and to allow the flavors to fully meld, cover the cake and let it set in the refrigerator for at least 1 hour before serving.

Step 6: Serve and Savor

  1. Slice the cake into squares and serve chilled or at room temperature.

  2. Watch as each piece reveals the beautiful, gooey marshmallow infusion within. This is a rich, decadent cake, so small squares are often perfect!

Nutrition Information

(Please note: This is an estimate and can vary based on specific brands of ingredients used and slice size.)

Serving Size: 1 slice (1/15 of the cake)
Calories: ~520
Total Fat: 24g

  • Saturated Fat: 12g
    Cholesterol: 75mg
    Sodium: 320mg
    Total Carbohydrates: 78g

  • Dietary Fiber: 2g

  • Sugars: 60g
    Protein: 4g

Chef’s Notes & FAQs: Your Path to Poke Cake Perfection

  • Why Use Milk Instead of Water? Using milk instead of water in the cake mix adds fat and richness, resulting in a more tender and flavorful crumb that stands up beautifully to the soak.

  • The Warm Cake is Key: Poking and pouring the marshmallow soak onto a warm cake is non-negotiable. A warm cake is more porous and will absorb the liquid much more effectively, ensuring maximum moisture and flavor in every bite.

  • Avoiding a Soggy Bottom: Ensure your marshmallow soak is the right consistency. It should be thin enough to pour but not watery. If it seems too thick, add a teaspoon more cream. If you poke all the way to the bottom, the soak will distribute evenly without pooling.

  • Frosting Shortcut: Short on time? You can absolutely substitute the homemade frosting with a container of store-bought chocolate frosting. For a richer flavor, whip the store-bought frosting with an electric mixer for a minute to aerate it before spreading.

  • Get Creative with Variations:

    • S’mores Poke Cake: Add 1 cup of crushed graham crackers to the bottom of the greased pan before pouring in the cake batter. Top the frosted cake with mini marshmallows and toast them lightly with a kitchen torch for a true s’mores experience.

    • Rocky Road: Fold ½ cup of mini chocolate chips and ½ cup of chopped walnuts or pecans into the cake batter before baking. Top the frosted cake with mini marshmallows and more nuts.

    • Peanut Butter Lover’s: Swirl ½ cup of warm peanut butter into the marshmallow soak before pouring it over the cake.

  • Storage: Store any leftovers covered tightly in the refrigerator for up to 5 days. The marshmallow soak keeps the cake incredibly moist for days. It can also be frozen (without optional toppings) for up to 3 months. Thaw overnight in the refrigerator before serving.

Leave a Comment