Hot Chocolate Poke Cake is like a cozy mug of hot chocolate, but in dessert form. It’s got layers of gooey marshmallow, rich chocolate fudge, and fluffy whipped topping that scream “dig in!” It’s simple to throw together and hits the sweet spot for any occasion—think holiday parties, casual get-togethers, or just a regular Tuesday.

Hot Chocolate Poke Cake by Tessie's Table. — Photo Credit: Tessie’s Table.

Poke cakes are one of those desserts that feel fancy without much effort. This one’s no exception, combining a basic boxed cake mix with ingredients you probably already have at home. The result? A dessert that tastes way more impressive than the effort it takes to make. It’s perfect for anyone who loves chocolate or marshmallows (so, pretty much everyone).

Why you’ll love this Hot Chocolate Poke Cake

So Easy, It Feels Like Cheating:
You start with a boxed cake mix, so most of the work is already done. Add a few layers of goodness, and you’re golden.
All About the Chocolate:
From the cake to the fudge and topping, it’s a chocolate lover’s dream. Bonus: marshmallow makes it feel extra indulgent.
Crowd-Pleasing Magic:
This cake always disappears quickly at gatherings. It’s one of those desserts that gets people asking for the recipe.

Overhead shot of the fully decorated Hot Chocolate Poke Cake.

Chocolate, Marshmallow, and a Little Chaos

Making this cake feels like a fun kitchen experiment in the best way. Poking holes in a perfectly good cake? Weirdly satisfying. Pouring gooey marshmallow creme all over it? Even better. It’s messy, it’s indulgent, and it’s exactly what dessert should be. Plus, you get to sneak a few mini marshmallows while you work.

Ingredients Needed for Hot Chocolate Poke Cake

Chocolate Cake Mix: Start with your favorite brand—this is the base for all that deliciousness.
Chocolate Fudge Sauce: Adds richness and a gooey layer that soaks into the cake.
Whipped Topping: Fluffy and light, it balances out the other rich flavors.
Marshmallow Creme: The MVP that gives this cake its hot chocolate vibe.
Mini Marshmallows: Because more marshmallows = more fun.
Hot Chocolate Mix: This gives the whipped topping that creamy, chocolatey flavor.
Mini Chocolate Chips: A little crunch and extra chocolate in every bite.
Water: Just a splash to thin out the marshmallow creme for easy pouring.

Ingredients for Hot Chocolate Poke Cake.

How to make Hot Chocolate Poke Cake

**For more detailed instructions, please refer to the printable recipe card below.**

Bake the cake and let it cool completely in the pan.

A cooked chocolate cake with holes poked in it.

Use the handle of a wooden spoon to poke holes all over the cake.

Marshmallow poured over the Hot Chocolate Poke Cake.

Heat the marshmallow creme with a bit of water until pourable, then spread it over the cake, pressing it into the holes.

Hot fudge poured over the marshmallow on the Hot Chocolate Poke Cake.

Warm the fudge sauce and pour it evenly over the marshmallow layer.

Hot cocoa mix and cook whipe poured over the hot fudge and marshmallow on the Hot Chocolate Poke Cake.

Mix the whipped topping with hot chocolate mix until fluffy, then spread it over the cake.

Finished Hot Chocolate Poke Cake in a red baking dish.

Top with mini marshmallows and chocolate chips. Chill before serving.

Variations

Peppermint Hot Chocolate Cake: Sprinkle crushed peppermint candies on top for a festive twist.
Dark Chocolate Dream: Use dark chocolate cake mix and bittersweet chocolate chips for a deeper flavor.
Caramel Hot Chocolate Cake: Swap out the fudge for caramel sauce and drizzle some on top too.
S’mores-Inspired: Add crushed graham crackers to the topping for a campfire vibe.
Nutty Hot Chocolate: Sprinkle chopped pecans or hazelnuts on top for extra crunch.

Serving Suggestions

Top with Extra Fudge: A drizzle of warm fudge sauce over each slice takes this cake to another level.
Pair with Ice Cream: A scoop of vanilla ice cream balances the richness perfectly.
Dust with Cocoa Powder: Add a little cocoa powder on top for a subtle, sophisticated touch.
Seasonal Sprinkles: Swap in sprinkles for holidays or parties to make it extra festive.
Chocolate Syrup Swirls: Drizzle chocolate syrup over the whipped topping for a pretty finish.

Storage and Freezing

How should I store Hot Chocolate Poke Cake?

Cover the cake tightly with plastic wrap or foil and store in the fridge for up to 4 days. It actually tastes even better the next day as the layers settle together.

Can I freeze Hot Chocolate Poke Cake?

Slice the cake and wrap each piece individually in plastic wrap. Place the wrapped slices in a freezer bag or airtight container, and freeze for up to 2 months. Thaw overnight in the fridge before serving.

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A piece missing from a slice of Hot Chocolate Poke Cake so you can see the insede.

Tips & Tricks

Don’t Skip the Cooling Step: The cake needs to be fully cool before you start poking holes, or it’ll get crumbly and messy.
Press Layers Into the Holes: Use the back of a spoon to press the marshmallow creme and fudge into the holes for maximum flavor in every bite.
Fold, Don’t Mix the Topping: When adding hot chocolate mix to the whipped topping, fold it gently to keep it fluffy.
Chill It Long Enough: Let the cake chill for at least an hour before serving to make sure everything sets up nicely.
Have Fun with Toppings: Feel free to add crushed cookies, sprinkles, or candy pieces for a personal touch.

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FAQ

Can I use homemade cake?
Yes! If you have a favorite chocolate cake recipe, go for it. Just make sure it’s baked in a 9×13 pan.
What if I don’t have marshmallow creme?
Melt mini marshmallows with a bit of butter as a substitute.
Can I make this ahead of time?
Definitely. It tastes even better the next day after the flavors meld together.
What’s the best tool for poking holes?
The handle of a wooden spoon works best, but a skewer or chopstick will do the trick.
How do I keep it from sticking to the pan?
Grease the pan well before baking, or line it with parchment paper for easy removal.
Can I freeze leftovers?
Yes, wrap individual slices tightly in plastic wrap and freeze them for up to 2 months.
What if I don’t have hot chocolate mix?
Use a mix of cocoa powder and powdered sugar for a similar flavor.
Can I make it nut-free?
The recipe is nut-free as written, but check labels to make sure there’s no cross-contamination.
Do I need to keep this cake refrigerated?
Yes, because of the whipped topping, it’s best stored in the fridge.
Can I add other toppings?
Go for it! Crushed candy bars, toffee pieces, or even a drizzle of caramel sauce would be amazing.