Dessert

Marshmallow Chocolate Poke Cake Recipe

ByElla Hart December 13, 2025December 13, 2025

Introduction

Marshmallow Chocolate Poke Cake is a delightful twist on a classic chocolate dessert, combining rich chocolate cake with a creamy marshmallow filling. This easy-to-make cake is perfect for any occasion, offering a luscious texture and indulgent flavors that will satisfy any sweet tooth.

The image shows a close-up of a rich chocolate dessert with three layers. The bottom layer is a dark, moist brownie with a rough texture. On top of that is a white whipped cream layer that looks soft and fluffy, with some parts slightly melting into the brownie. The top layer is thick, glossy chocolate sauce drizzled unevenly, creating shiny waves that drip down the sides. A woman's hand holds a spoon taking a bite from the side of the dessert. The dessert is on a simple white plate with a white marbled surface background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box Devils Food Chocolate Cake Mix
1 can (14 oz) sweetened condensed milk
12 oz semi-sweet chocolate chips
1/3 cup heavy cream (for filling)
1 ½ cups heavy cream (for topping)
1/3 cup powdered sugar
1 teaspoon vanilla extract
7 oz marshmallow fluff
Additional chocolate chips and heavy cream for ganache drizzle

Instructions

Step 1: Preheat the oven according to the cake mix instructions and grease a 9×13 inch cake pan.
Step 2: Bake the cake as directed until fully cooked. Allow it to cool slightly before poking holes evenly throughout the cake using the handle of a wooden spoon.
Step 3: In a microwave-safe bowl, melt together the sweetened condensed milk, 1/3 cup heavy cream, and 12 oz chocolate chips until smooth. Pour this mixture over the holes in the warm cake, allowing it to seep in.
Step 4: Refrigerate the cake until chilled and set.
Step 5: Whip 1 ½ cups heavy cream until it begins to thicken. Add powdered sugar and vanilla extract, then gently fold in the marshmallow fluff until the topping is smooth and combined.
Step 6: For the ganache drizzle, melt additional chocolate chips with heavy cream until smooth, then drizzle or pipe over the marshmallow-topped cake.

Tips & Variations

Use a serrated knife to level the cake if it domes during baking for a flatter surface before poking holes.
Substitute semi-sweet chocolate chips with dark or milk chocolate depending on your preferred sweetness level.
For added texture, sprinkle chopped nuts or chocolate shavings on top of the ganache drizzle.

Storage

Store the cake covered in the refrigerator for up to 4 days. To reheat, let the cake come to room temperature or warm individual slices gently in the microwave for about 10-15 seconds. This helps maintain the moist texture and gooey filling.

How to Serve

The image shows a close-up of a rich chocolate dessert with three visible layers. The bottom layer is a dark, moist chocolate cake with a slightly crumbly texture. Above that is a thick layer of soft white whipped cream, fluffy and light in texture. The top layer is a shiny, smooth chocolate sauce that is dripping slightly down the sides, giving it a glossy and melted look. The dessert sits on a white plate over a white marbled surface. A woman's hand holding a fork is taking a bite from the dessert, showing a bit of the inside texture clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade chocolate cake instead of a mix?

Yes, a homemade chocolate cake works perfectly. Just be sure it’s baked in a 9×13 pan and is fully cooled before poking holes and adding the filling.

Is this cake suitable for freezing?

While it’s best enjoyed fresh, you can freeze the cake without the whipped topping and ganache drizzle for up to 2 months. Thaw overnight in the refrigerator, then add topping and ganache before serving.