Dreamy Marshmallow Chocolate Poke Cake Recipe for Sweet Bliss

Sweet marshmallow chocolate poke cake brings pure indulgence to your dessert table.

Chocolate lovers understand the magic of decadent treats that melt in your mouth.

Soft, creamy layers promise an irresistible experience for anyone with a serious sweet tooth.

Pillowy marshmallow swirls create unexpected bursts of flavor throughout each delightful slice.

Rich chocolate notes dance beneath a cloud-like topping, making this cake impossible to resist.

Expect an effortless recipe that delivers maximum satisfaction with minimal kitchen effort.

You will fall in love with this simple yet spectacular dessert that turns an ordinary afternoon into a celebration.

What Makes Marshmallow Chocolate Poke Cake So Fun

• Create Dessert Magic: Transform a simple cake mix into a decadent chocolate marshmallow masterpiece with minimal baking skills required.
• Crowd-Pleasing Crowd-Pleaser: Perfect for potlucks, birthday parties, and family gatherings where everyone craves a sweet, indulgent treat that looks professionally made.
• Customize with Ease: Swap chocolate chips for different varieties, add extra toppings, or experiment with flavored syrups to make this recipe uniquely yours.
• Zero Complicated Steps: Follow straightforward instructions that even beginner bakers can master, ensuring a stress-free dessert preparation that delivers maximum deliciousness.

Ingredients That Make Marshmallow Chocolate Poke Cake Pop

• White Cake Mix: A pre-mixed dry ingredient that provides the foundational structure for the cake.
• Eggs: Help bind the cake ingredients together and provide richness.
• Vegetable Oil: Ensures the cake remains moist and tender.
• Water: Helps create a smooth and consistent cake batter.

• Sweetened Condensed Milk: Adds sweetness and creates a creamy texture in the cake.
• Chocolate Syrup, Cocoa Powder: Provide deep chocolate flavor and enhance the cake's richness.
• Chocolate Chips: Contribute extra chocolate intensity and create delightful melted pockets.

• Marshmallows, Mini Marshmallows: Add a soft, sweet texture and create visual appeal.
• Whipped Cream: Provides a light, airy topping that complements the rich chocolate base.
• Chocolate Shavings: Offer a decorative and flavorful finishing touch to the cake.

How to Create Marshmallow Chocolate Poke Cake

Step 1: Warm Up the Oven

Crank the oven to 350°F and thoroughly coat a 9×13-inch baking pan with cooking spray or butter.

Step 2: Create Cake Batter

• White cake mix
• Eggs
• Vegetable oil
• Water

Blend until the mixture is silky smooth with zero lumps.

Step 3: Pour and Spread Batter

Transfer the cake batter into the prepared pan, using a spatula to distribute evenly.

Step 4: Bake the Cake

Slide the pan into the oven and bake for 25-30 minutes. Check doneness by inserting a toothpick into the center – it should come out clean.

Step 5: Create Cake Holes

Once baked, let the cake rest for 5 minutes. Grab a wooden spoon handle and poke deep holes across the entire cake surface.

Step 6: Prepare Chocolate Mixture

• Sweetened condensed milk
• Chocolate syrup
• Cocoa powder

Blend until completely combined.

Step 7: Drench the Cake

Slowly pour the chocolate mixture over the cake, ensuring it seeps into every hole.

Step 8: Add Chocolate and Marshmallow Topping

• Chocolate chips
• Marshmallows

Step 9: Chill the Cake

Refrigerate the cake for 1 hour to allow the chocolate to set completely.

Step 10: Add Whipped Cream

Spread a generous layer of whipped cream across the entire cake surface.

Step 11: Final Garnish

• Mini marshmallows
• Chocolate shavings

Step 12: Final Chill

Refrigerate for an additional 30 minutes to set the topping.

Step 13: Serve and Enjoy

Slice the chilled cake and serve immediately for maximum deliciousness.

Baking Tips for Marshmallow Chocolate Poke Cake

• Select Perfect Cake Consistency: Ensure cake mix is thoroughly whisked to avoid lumpy batter, creating a smoother, more even texture.
• Prevent Dry Cake: Do not overbake; check doneness with toothpick test around 25 minutes to maintain moisture and softness.
• Maximize Chocolate Flavor: Use high-quality cocoa powder and chocolate syrup for deeper, richer chocolate taste throughout the cake.
• Create Perfect Holes: Poke holes while cake is still warm to allow chocolate mixture to penetrate deeply and evenly.
• Keep Cake Fresh: Store covered in refrigerator for up to 3 days, keeping marshmallows soft and chocolate layers moist.

Creative Ideas for Marshmallow Chocolate Poke Cake

• Salted Caramel Poke Cake: Replace chocolate syrup with rich caramel sauce, sprinkle sea salt flakes on top, and add caramel chips instead of chocolate chips for a sweet and salty flavor profile.
• Berry Marshmallow Remix: Substitute chocolate mixture with raspberry or strawberry sauce, use white chocolate chips, and garnish with fresh berries and toasted marshmallows for a fruity summer version.
• Nutty Chocolate Explosion: Mix chopped pecans or almonds into the cake batter, drizzle with hazelnut chocolate sauce, and top with roasted nuts and chocolate-covered marshmallows for extra crunch and depth.

Tasty Matches for Marshmallow Chocolate Poke Cake

• Indulge with Perfect Pairings
• Brew Rich Coffee Companions: Dark roast or espresso cuts through the cake's sweetness, creating a bold flavor contrast that highlights the chocolate's depth.
• Smooth Dessert Wine Match: Select a port or chocolate-forward dessert wine that complements the cake's rich marshmallow and chocolate notes, enhancing the overall decadent experience.
• Cool Beverage Balance: Serve with cold milk or creamy vanilla milkshake to neutralize the intense sweetness and provide a refreshing counterpoint to the rich dessert.
• Textural Topping Enhancement: Sprinkle toasted almond slivers or crushed graham crackers on top to add a delightful crunch that contrasts with the cake's soft, gooey texture.

The Best Way to Store Marshmallow Chocolate Poke Cake

• Keep the cake in an airtight container and store in the refrigerator for up to 4 days. Cover tightly with plastic wrap or a lid to prevent moisture loss and absorbing other food odors.
• Wrap the cake securely in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving to maintain its delicate texture and flavor.
• Do not leave the cake at room temperature for more than 2 hours due to its whipped cream and marshmallow topping. Dairy-based ingredients can spoil quickly and become unsafe to eat.
• Separate slices can be wrapped individually in plastic wrap and stored in the refrigerator.

Marshmallow Chocolate Poke Cake FAQ Roundup

• Can I use a different type of cake mix?

Yes, you can substitute yellow or chocolate cake mix for a slightly different flavor profile.

• Is it necessary to use sweetened condensed milk?

Sweetened condensed milk helps create the rich, gooey texture, so it’s recommended for the best results.

• What if I don't have a wooden spoon handle for poking holes?

You can use the back of a wooden spoon, a fork, or the handle of a spatula to create holes in the cake.

• Can I make this cake ahead of time?

Absolutely! You can prepare the cake a day in advance and keep it refrigerated until ready to serve.

Marshmallow Chocolate Poke Cake Recipe

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4.9 from 26 reviews

• Total Time: 1 hour 45 minutes
• Yield: 12 1x

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Description

Silky marshmallow chocolate poke cake delights dessert enthusiasts with its rich, gooey layers of indulgence. Chocolate lovers will savor each spoonful of this classic American treat that promises pure sweet satisfaction.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 box white cake mix
• 4 large eggs
• 1/2 cup vegetable oil
• 1 cup water
• 1 cup marshmallows
• 1 cup chocolate chips

Chocolate Layer:

• 1 can (14 oz) sweetened condensed milk
• 1/2 cup chocolate syrup
• 1/4 cup unsweetened cocoa powder

Topping:

• 1 container (8 oz) whipped cream
• 1/2 cup mini marshmallows
• 2 tbsp chocolate shavings

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Instructions

1. Preheat the oven to 350°F and grease a 9×13-inch baking pan thoroughly.
2. In a large mixing bowl, combine white cake mix, eggs, vegetable oil, and water. Whisk until the batter is smooth and free of lumps.
3. Pour the cake batter into the prepared pan, spreading it evenly with a spatula.
4. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5. Remove the cake from the oven and let it cool for 5 minutes.
6. Using the handle of a wooden spoon, poke deep holes across the entire surface of the warm cake.
7. In a separate bowl, whisk together sweetened condensed milk, chocolate syrup, and cocoa powder until well combined.
8. Slowly pour the chocolate mixture over the cake, ensuring it seeps into the holes.
9. Sprinkle chocolate chips and marshmallows evenly across the cake’s surface.
10. Place the cake in the refrigerator and chill for 1 hour to allow the chocolate to set.
11. Once chilled, spread whipped cream over the entire cake surface.
12. Garnish with mini marshmallows and chocolate shavings.
13. Refrigerate for an additional 30 minutes before serving to allow the topping to set.
14. Slice and serve chilled for the best flavor and texture.

Notes

• Ensure cake mix is at room temperature for smoother batter consistency and even mixing.
• Use wooden spoon handle with uniform pressure when poking holes to create consistent chocolate absorption throughout the cake.
• Opt for high-quality cocoa powder and chocolate syrup to enhance the rich, decadent flavor profile.
• For gluten-free adaptation, substitute regular cake mix with gluten-free white cake mix and verify all other ingredients are gluten-free certified.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 330
• Sugar: 30 g
• Sodium: 180 mg
• Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 50 mg