Marshmallow Chocolate Poke Cake Recipe

How to Make the Best Marshmallow Chocolate Poke Cake

Introduction: Have You Ever Tasted a Cake That’s Both Fluffy and Decadent in Every Bite?

Imagine a dessert that’s rich, moist, and filled with sweet surprises in every slice. What if you could make it with just a few simple ingredients—and have it ready in under an hour? If this sounds too good to be true, think again! This Marshmallow Chocolate Cake is not only real but also one of the easiest, most satisfying desserts you’ll ever bake .

It’s called a poke cake because you literally poke holes into the cake after baking and let a sweet filling soak right in. The result? A soft, gooey, chocolatey masterpiece topped with creamy marshmallow fluff and a drizzle of ganache. Whether you’re making it for a family dinner or a weekend treat, this Marshmallow Chocolate Cake will quickly become a favorite .

Let’s dive in and learn how to make this mouthwatering dessert step by step!

Overview: Why This Marshmallow Chocolate Cake Stands Out

This recipe is perfect for anyone who loves chocolate and wants a fun twist on classic cake recipes. It’s:

• Quick to make: From start to finish, it takes about 50 minutes.
• Easy to follow: No fancy tools or techniques needed—just a few basic steps.
• Perfect for sharing: Ideal for birthdays, holidays, or any day you want to impress.

The secret lies in the layers—the fluffy chocolate base soaks up a sweetened condensed milk mixture, then gets topped with whipped cream, mini marshmallows, and a smooth chocolate ganache . It’s like having your own homemade version of a s’more—but in cake form!

Ingredients Needed for Marshmallow Chocolate Poke Cake Recipe

Here’s what you’ll need to create this dreamy dessert:

For the Cake:

• 1 box devil’s food cake mix
• 2 eggs
• 1 cup water
• 1/2 cup vegetable oil
• 1 container (16 oz) sour cream

For the Marshmallow Filling:

• 1 can (14 oz) sweetened condensed milk
• 1 jar (7 oz) marshmallow cream
• 1 teaspoon vanilla extract

For the Ganache:

• 2 cups semi-sweet chocolate chips
• 1 cup heavy whipping cream

Optional Toppings:

• Mini marshmallows
• Crushed graham crackers
• Hershey bars, broken into pieces

Step-by-Step Instructions: Marshmallow Chocolate Poke Cake Recipe

Let’s break it down into easy-to-follow steps so even beginner bakers can succeed.

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking .

Step 2: Mix the Batter

In a large bowl, combine the cake mix, eggs, water, oil, and sour cream. Stir until everything is well blended and smooth.

Step 3: Bake the Cake

Pour the batter into the prepared pan. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool slightly before poking holes into it .

Step 4: Poke and Pour

Use the handle of a wooden spoon to poke holes all over the warm cake. Slowly pour the sweetened condensed milk and marshmallow cream mixture over the top. Let it soak in while the cake cools completely .

Step 5: Whip the Topping

In a separate bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Spread this over the cooled cake .

Step 6: Add the Final Touches

Sprinkle mini marshmallows and crushed graham crackers over the top. Drizzle with warm chocolate ganache made by melting chocolate chips with hot cream .

Assembly Tips: Building Layers of Flavor and Texture

Now that you’ve baked and soaked your cake, it’s time to layer the toppings like a pro:

1. Cool Completely: Wait until the cake is fully cooled before adding the whipped topping. Otherwise, it might melt .
2. Smooth the Whipped Cream: Use a spatula to spread the whipped cream evenly across the surface.
3. Layer the Toppings: Start with marshmallows, add graham cracker crumbs, and finish with a generous drizzle of ganache.
4. Chill Before Serving: Let the cake chill in the fridge for at least 30 minutes to set the toppings and enhance the flavor .

Pro tip: For a festive look, use a piping bag to swirl the whipped cream instead of spreading it flat.

Storage and Make-Ahead Tips: Keep It Fresh and Ready to Serve

This cake is best served chilled, so here’s how to store it properly:

• Refrigerator Storage: Cover the cake tightly with plastic wrap or foil and refrigerate for up to 3 days .
• Make Ahead: You can prepare the cake base a day ahead. Poke and pour the filling, then refrigerate overnight. Top with whipped cream and ganache just before serving for the freshest taste .
• Freezing Option: Wrap slices individually in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before enjoying .

To reheat: Just keep in mind that this cake is best cold. If you prefer it slightly warmer, microwave individual slices for 10–15 seconds only.

Recipe Variations: Customize Your Marshmallow Chocolate Cake

Want to put your own spin on this classic recipe? Try these tasty twists:

• S’mores Style: Add a layer of crushed graham crackers between the cake and whipped topping for that classic campfire flavor .
• Peanut Butter Lovers: Swirl in some peanut butter with the whipped cream for a nutty twist.
• Fruit Fusion: Top with fresh strawberries or raspberries for a fruity contrast.
• Minty Fresh: Add a drop of peppermint extract to the whipped cream for a refreshing holiday version.

You can also switch up the cake mix—try red velvet or German chocolate for different flavor profiles .

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Conclusion: Bake, Share, and Enjoy Every Sweet Bite

There’s something magical about a dessert that feels both indulgent and easy to make. With this Marshmallow Chocolate Cake, you get the best of both worlds: a soft, moist texture packed with layers of chocolate and marshmallow goodness . It’s the kind of dessert that makes everyone feel special—whether you’re celebrating a birthday, hosting friends, or simply treating yourself.

So go ahead, grab your mixing bowl, and give this recipe a try. Don’t worry if it doesn’t look perfect the first time—practice makes sweet! Once you see the smiles on your loved ones’ faces, you’ll know it was worth every bite.

Happy baking!

FAQs: Your Marshmallow Chocolate Cake Questions Answered

Q: Can I use a different type of cake mix?

Yes! While devil’s food gives the richest flavor, you can use regular chocolate or even red velvet cake mix for a different taste .

Q: Is there a healthier version of this cake?

Try using low-fat sour cream and reduced-fat whipped topping to cut calories without sacrificing flavor .

Q: How long does the cake last in the fridge?

Stored properly, it stays fresh for up to 3 days in the refrigerator .

Q: Can I freeze this cake?

Absolutely! Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving .

Q: What makes this cake a “poke cake”?

It’s called a poke cake because you poke holes into the baked cake and pour a sweet filling into the holes so it soaks into the layers .

Q: Can I skip the ganache?

If you’re short on time, you can skip the ganache and just top with whipped cream and marshmallows for a lighter version .

Whether you’re new to baking or a seasoned pro, this Marshmallow Chocolate Poke Cake Recipe is sure to bring joy to your kitchen. So why wait? Grab your ingredients and get ready to enjoy one of the most delicious desserts you’ll ever make!

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