Dessert

Marshmallow Chocolate Poke Cake Recipe

ByLily Cross December 12, 2025December 12, 2025

Introduction

Indulge in this irresistible Marshmallow Chocolate Poke Cake, a delightful dessert that combines rich chocolate, creamy marshmallow, and luscious ganache. Perfect for gatherings or a special treat, this cake is both impressive and easy to make.

The image shows a close-up of a rich chocolate dessert with three visible layers on a white plate. The bottom layer is a thick, dark brown, moist chocolate cake. Above it, there is a layer of white whipped cream that looks soft and fluffy, peeking out from the sides. The top layer is a shiny, smooth dark chocolate ganache that is dripping slightly over the sides of the dessert, creating a glossy texture. A woman's hand holding a fork is about to take a bite, pressing gently into the layers. The background is a white marbled surface. 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. Let it cool slightly, then poke holes all over 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 chocolate chips until smooth. Pour this mixture evenly over the holes in the warm cake, allowing it to soak in.
Step 4: Refrigerate the cake until it is fully chilled.
Step 5: Whip 1 ½ cups heavy cream until it starts to thicken. Add the powdered sugar and vanilla extract, then gently fold in the marshmallow fluff until combined and smooth.
Step 6: Spread the marshmallow cream mixture evenly over the chilled cake.
Step 7: For the ganache drizzle, melt additional chocolate chips with some heavy cream until smooth. Drizzle over the top of the cake for an elegant finish.

Tips & Variations

Use high-quality chocolate chips for a richer flavor in both the filling and ganache.
For extra texture, sprinkle chopped nuts or toasted coconut on top before the ganache sets.
Substitute marshmallow fluff with homemade marshmallow cream for a fresher taste.
Allow the cake to chill overnight for the best flavor infusion.

Storage

Store the cake covered in the refrigerator for up to 4 days. To reheat, bring slices to room temperature or warm slightly in the microwave for about 15 seconds to revive the softness. Avoid leaving the cake at room temperature for extended periods due to the dairy and marshmallow topping.

How to Serve

The image shows a close-up of a rich chocolate brownie on a white plate, with three visible layers. The bottom layer is a dense, dark brown brownie with a slightly crumbly texture. Above it is a thick, smooth white cream layer that looks fluffy and soft. On top, there is a thick, glossy layer of dark chocolate sauce that drips slightly over the cream and brownie. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a boxed mix?

Yes, you can use your favorite homemade chocolate cake recipe instead of the boxed mix. Just ensure the cake is baked in a 9×13 pan and is dense enough to hold the filling.

Is marshmallow fluff necessary for the topping?

While marshmallow fluff adds a unique creamy sweetness and texture, you can replace it with stabilized whipped cream or cream cheese frosting if preferred.