There’s something so comforting about a dessert that reminds you of a warm cup of cocoa on a chilly day. This Hot Chocolate Poke Cake Recipe is exactly that—a moist chocolate cake filled with fluffy marshmallow, layers of fudge, and topped with a dreamy hot cocoa whipped topping. Trust me, every bite feels like a hug in cake form.

The image shows a rich chocolate cake square with three visible layers: a dense dark brown chocolate cake base, a middle layer of white marshmallow cream with melted chocolate mixed inside, and a top layer of smooth chocolate frosting drizzled with chocolate syrup in a grid pattern. Small white marshmallows are placed evenly on top of the cake. The cake sits on a piece of parchment paper atop a wooden board, with a white marbled surface underneath. A woman’s hand is not visible but nearby there are other pieces of the same cake and a fork with a wooden handle. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hot Chocolate Poke Cake Recipe
Top Tip
How to Serve Hot Chocolate Poke Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hot Chocolate Poke Cake Recipe

Why You'll Love This Recipe

I’m always drawn to recipes that combine nostalgic flavors with an easy-to-make format, and this Hot Chocolate Poke Cake Recipe hits the spot perfectly. It’s one of those desserts that’s impressive enough for guests but straightforward enough for a weeknight treat.

Decadent layers: This cake is perfectly layered with marshmallow fluff and hot fudge, giving you a rich, gooey surprise in every bite.
Super easy to make: Using a boxed cake mix speeds things up without sacrificing any of that homemade charm.
Fun texture play: The poke holes let the marshmallow and fudge seep in, making the cake incredibly moist and flavorful.
Perfect for any occasion: Whether it’s a cozy family dessert or a festive party centerpiece, this recipe delivers smiles.

The image shows a single square piece of layered chocolate cake on white parchment paper. The bottom layer is dark brown, moist chocolate cake with a slightly crumbly texture. The middle layer is white marshmallow-like filling swirled with chocolate ribbons, creating a soft, fluffy look. The top layer is thick, smooth light brown chocolate frosting, decorated with thin, glossy dark chocolate lines in a crisscross pattern. Small, white mini marshmallows are scattered on top. The cake piece sits on a white marbled surface, with a blurred white mug filled with marshmallows in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every element in this recipe works together to create layers of flavor and texture. The devil’s food cake gives you that rich cocoa base, while marshmallow fluff soaks into the poke holes adding softness and sweetness. Hot fudge intensifies the chocolate experience, and the whipped topping mixed with hot cocoa powder ties it all together with a light, creamy finish.

Flat lay of a small white ceramic bowl filled with smooth, glossy hot fudge sauce, a clean whole brown egg, a simple white ceramic bowl holding fluffy white marshmallow fluff, a neat pile of light, powdery instant hot cocoa mix, a handful of tiny white mini marshmallows scattered beside a small white ceramic bowl of clear water, and a neat stack of three dark chocolate Devil’s food cake squares with moist texture, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Devil’s food cake mix: A chocolate lover’s dream that bakes up moist and fluffy, giving you a perfect foundation for this poke cake.
Marshmallow fluff: Melts into those poke holes beautifully for a gooey, sweet surprise hidden inside.
Water: Thins the marshmallow fluff just enough so it soaks into the cake without sinking right through.
Hot fudge topping: Adds richness and a velvety texture that makes every bite luxuriously chocolatey.
Whipped topping: Lightens up the dessert and makes the cocoa topping fluffy and airy.
Instant hot cocoa powder: Infuses the whipped topping with a delicious, authentic hot chocolate flavor.
Mallow bits: Mini marshmallows or marshmallow bits add a fun, playful garnish that reminds you of classic hot cocoa.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

Personally, I love making this cake just as it is because the layers speak for themselves. But I also like to play around with a few tweaks depending on the season or my mood — it’s so versatile!

Variation: When I want a little extra crunch, I sprinkle chopped toasted nuts or crushed peppermint candies on top during the final garnish. It adds a wintery twist that’s amazing.
Healthier swap: Try using a reduced-fat whipped topping or dark chocolate fudge to cut some calories without losing chocolate flavor.
Make it festive: Add a dollop of peppermint whipped cream or even mini candy canes on top for holiday parties.
For a coffee lover: Sprinkle some instant espresso powder into the hot cocoa mix — it gives a mocha vibe that’s absolutely delicious.

Step-by-Step: How I Make Hot Chocolate Poke Cake Recipe

Step 1: Bake the perfect devil’s food cake

Start by following the instructions on the cake mix box—eggs, oil, water, everything—then bake it in a 9x13-inch pan. What's key here is not to overbake. I usually check mine a couple of minutes before the timer’s up. Insert a toothpick and if it comes out with a few moist crumbs, you’re good to go.

Step 2: Poke those holes

Right out of the oven, grab the end of a wooden spoon and gently poke holes all over the cake, about every other centimeter. Don’t push all the way through—around two-thirds depth is perfect so your filling doesn’t leak underneath the cake. This part always feels a little like magic because those holes are what let the marshmallow and fudge sink in beautifully.

Step 3: Melt and pour marshmallow fluff

Next, microwave 2 cups of marshmallow fluff mixed with ¼ cup water in 20-second bursts until smooth and pourable. Pour this slowly over your poked cake, giving it time to seep into all those holes. This step makes the difference between a regular cake and your hot chocolate dream come true.

Step 4: Add the hot fudge layer

Warm the hot fudge topping in the microwave until it’s smooth—usually 20 to 40 seconds. Reserve about two tablespoons for garnish, then spread the rest evenly over the marshmallow layer. Pop the cake in the fridge to let everything set up nicely while you prepare the next layer.

Step 5: Whip up that cocoa topping

Mix the instant hot cocoa powder into the thawed whipped topping until fully blended. Spread this light, fluffy topping over the cooled fudge layer—it’s like the whipped cream you’d want with hot chocolate, but better because it’s part of the cake.

Step 6: Garnish and serve

Finally, drizzle the reserved hot fudge and sprinkle the mallow bits on top for that classic cocoa look. I love how the little marshmallows add a playful texture, and the fudge drizzle makes it look pretty enough for any occasion. Now dig in—you’ve earned it!

Top Tip

After making this Hot Chocolate Poke Cake Recipe dozens of times, I’ve learned a few key things that really help it shine. These small tricks will save you time and ensure the best texture and flavor.

Gentle poking: Be delicate when poking holes—too deep and the filling will pool at the bottom making it soggy; too shallow and the flavors won’t soak in properly.
Slow marshmallow pour: Pour the fluff-water mixture slowly so it has time to sink into the holes—rushing this step can leave too much marshmallow on top, changing the texture.
Warm fudge gently: Overheating the fudge topping causes it to separate. Heat just until smooth and creamy for an ideal layer.
Chill enough: Letting the cake chill for at least a couple of hours (overnight is best!) helps the flavors meld and makes slicing easier.

How to Serve Hot Chocolate Poke Cake Recipe

Hot Chocolate Poke Cake - Serving Suggestion

Garnishes

I usually go simple and stick with mini marshmallows and that reserved drizzle of hot fudge because it’s classic and totally satisfying. But sometimes I add a dusting of cocoa powder or even a sprinkle of crushed peppermint to brighten it up. Those little details make a big impression when serving guests.

Side Dishes

A scoop of vanilla ice cream on the side is my go-to—its cool creaminess balances the rich, chocolatey cake perfectly. For something warm, a cup of coffee or even a small mug of hot cocoa complements the flavors beautifully.

Creative Ways to Present

Once, for a winter party, I placed the cake on a wooden slab, surrounded by little pine cones and sprigs of evergreen. Adding powdered sugar “snow” gave it a festive look that everyone adored. You could also individualize it by serving small squares topped with whipped cream and an extra marshmallow bit for a cozy touch.

Make Ahead and Storage

Storing Leftovers

I wrap any leftover cake tightly with plastic wrap and keep it in the fridge. It holds up its moisture and flavor well for about 3 to 4 days. It’s always still tender and tastes as if it was freshly made—perfect for a quick indulgence after a long day.

Freezing

I’ve frozen individual slices wrapped tightly in plastic and then foil without much trouble. When ready, just thaw overnight in the fridge. The texture might be a touch softer but the flavor stays true to the original deliciousness.

Reheating

Since it’s a cold cake with whipped topping, I simply let leftovers come to room temperature for about 30 minutes before serving. If you prefer, a quick zap in the microwave (around 15 seconds) revives the gooey marshmallow layer beautifully—but be careful not to melt the whipped topping!

Frequently Asked Questions:

Can I use homemade cake instead of a box mix?

Absolutely! While the box mix keeps this recipe quick and foolproof, you can definitely use your favorite homemade devil’s food cake recipe. Just make sure it fits the 9x13 pan size and bake until fully set for best results.

What’s the best way to poke holes without tearing the cake?

Use the rounded end of a wooden spoon or a similar tool, and gently press about two-thirds of the way through the cake while it’s still warm. Avoid using sharp objects to prevent tears or crumbs falling into the holes.

Can I make this cake ahead of time?

Definitely! This cake actually tastes better after setting overnight in the fridge, allowing the flavors to meld and the layers to set. Just cover it tightly to keep it fresh.

Can I substitute the marshmallow fluff with something else?

Marshmallow fluff is key for that signature gooey texture, but you can substitute with homemade marshmallow cream or even softened marshmallows melted with a little water. Just be sure it’s pourable to soak into the holes.

Final Thoughts

This Hot Chocolate Poke Cake Recipe is truly one of those rare desserts that feels both indulgent and approachable. I’ve made it countless times for friends and family, and it never fails to disappear quickly—usually with happy smiles all around. Next time you want to bring a bit of cozy joy to your table, give this recipe a try. You’ll be so glad you did.