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If you are craving the cozy flavors of a mug of hot cocoa but want something extra special for dessert this Hot Cocoa Poke Cake is perfect for you. Every bite is filled with fluffy chocolate cake creamy fudge sauce ribbons of gooey marshmallow and pillowy whipped cocoa topping. It is a showstopper at any winter gathering or casual family night and is honestly so easy to put together.
I discovered this recipe when looking for a simple dessert for a holiday movie night. My family absolutely devoured it and now it is our go-to whenever we want something comforting but festive.
Ingredients
- Chocolate cake mix: Choose any brand or flavor you love for best results. I prefer Devil’s Food because it is extra moist and chocolatey.
- Eggs, water, and oil: Just as directed on your cake mix box. Fresh eggs give a fluffier cake.
- Marshmallow creme: The classic for gooey pockets. Marshmallow flavor. Look for a soft jar at the store to ensure freshness.
- Water: This helps loosen the marshmallow creme for easy pouring. Try filtered for pure taste.
- Chocolate fudge sauce: Buy a thick rich variety. Check the label for real chocolate or cocoa for best flavor.
- Whipped topping: Let it thaw fully in the fridge before using so it spreads smoothly. Brand with minimal ingredients will taste best.
- Hot chocolate mix: Choose a sweet creamy kind, not unsweetened cocoa powder. Brands with mini marshmallows add more fun.
- Mini marshmallows: For topping. Look for soft puffy ones for best texture. Check the bag date.
- Mini chocolate chips: They bring extra bites of chocolate and add to the hot cocoa theme.
Instructions
- Prepare and Bake the Cake:
- Mix the cake batter as directed on your box using eggs, oil, and water. Pour into a greased 9 by 13 inch pan. Bake until a tester comes out clean and the cake feels springy. Let the cake cool completely at room temperature so the toppings will not melt.
- Poke the Cake:
- With the handle of a wooden spoon or a thick chopstick, poke holes all over the cooled cake about one inch apart. Go most of the way down but not through the bottom. This lets the fillings seep deep inside.
- Make the Marshmallow Layer:
- Spoon marshmallow creme into a microwave safe bowl and add water. Microwave for about twenty seconds. Stir very well until silky and pourable. If it is still thick, microwave for another ten seconds and stir again. The mix should flow easily, but not be watery.
- Add Marshmallow to the Cake:
- Slowly pour the melted marshmallow mixture all over the cake aiming for the holes first. Use a spatula or back of a spoon to gently spread out and press it into the holes so every bite gets some gooey marshmallow.
- Add the Fudge Sauce:
- Warm the chocolate fudge sauce slightly as instructed on the jar until it is spreadable. Pour or spread it evenly over the whole cake on top of the marshmallow. Let it sit so the fudge layer sets just a bit.
- Make and Spread the Whipped Cocoa Topping:
- Gently fold hot chocolate mix into the thawed whipped topping in a bowl using a rubber spatula. Go slowly so the topping stays fluffy. Once fully combined, spread this cocoa topping in a thick even layer over the cooled fudge.
- Chill and Decorate:
- Cover the cake and refrigerate for at least an hour. This step lets all the layers meld together. Right before serving, scatter mini marshmallows and chocolate chips across the top for that true hot cocoa look.
- Slice and Serve:
- Use a big sharp knife and clean between slices for perfect pieces. Serve chilled with extra marshmallows if you like.
I always look forward to scooping extra marshmallow creme over my own slice because that gooey layer is my absolute favorite. The first time my niece saw the cake she was so excited by the marshmallow rivers in every piece she called it “hot cocoa magic” and that name just stuck.
Storage Tips
Cover leftover cake tightly and keep in the refrigerator for up to three days. The whipped topping and marshmallows stay soft this way. For freshest texture, wait to add extra marshmallows until serving.
Ingredient Substitutions
You can swap regular chocolate cake for any boxed flavor like red velvet or even gluten free. If you prefer homemade chocolate sauce go for it. Dairy free whipped topping works well for those with allergies.
Serving Suggestions
Serve squares with a mug of real hot cocoa for the full cozy experience. Try adding a sprinkle of crushed peppermint candy or drizzle caramel for a flavor twist. This cake pairs perfectly with vanilla ice cream too.
Cultural or Historical Context
Poke cakes became popular in mid-century America as fun desserts for family gatherings. This hot cocoa version is a modern spin that captures chilly weather nostalgia in every layer.
Seasonal Adaptations
Use peppermint hot chocolate mix in winter for extra holiday flavor. Top with pastel marshmallows for a spring birthday. Try a dark chocolate or espresso cake base for grown up gatherings.
Success Stories
People love making this cake for snow days and holiday movie nights. It is a hit with kids’ parties since little hands can help pile on toppings. Everyone is amazed how easy and delicious it is.
Freezer Meal Conversion
You can freeze the cake before adding whipped topping and marshmallows. Wrap tightly and thaw overnight in the fridge then add toppings fresh before serving. This keeps the texture perfect.
This cozy dessert will make everyone smile. Serve chilled and enjoy the magical marshmallow fudge layers in every bite.
Common Recipe Questions
- → How do I get marshmallow creme to pour easily?
Microwave the marshmallow creme with a bit of water in a microwave-safe bowl for 20–30 seconds. Stir until smooth and pourable before spreading over the cake.
- → Can I use a different type of chocolate cake mix?
Yes, any favorite boxed chocolate cake mix works well. Adjust baking times if using glass pans as they may bake faster.
- → How can I prevent the whipped topping from deflating?
Gently fold the hot chocolate mix into the whipped topping using a rubber spatula, avoiding overmixing to keep the topping light and fluffy.
- → Why should I add marshmallows right before serving?
Adding mini marshmallows just before serving keeps them fresh and prevents them from becoming stale or soggy in the refrigerator.
- → How should the cake be stored?
Store covered in the refrigerator for up to three days to maintain freshness and flavor.
- → Can I use unsweetened cocoa powder in the topping?
It’s best to use hot chocolate mix for sweetness, as unsweetened cocoa can make the topping bitter and less enjoyable.