Dessert

Marshmallow Chocolate Poke Cake Recipe

ByZoe Lane December 12, 2025December 12, 2025

Introduction

This Marshmallow Chocolate Poke Cake is a decadent treat that combines rich chocolate cake with a creamy marshmallow filling. Its moist texture and gooey layers make it a favorite for chocolate lovers looking for an indulgent dessert.

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 on the package until fully cooked. Let it cool slightly before poking holes throughout the cake using the handle of a wooden spoon.
Step 3: In a microwave-safe bowl, combine the sweetened condensed milk, 1/3 cup heavy cream, and 12 oz chocolate chips. Melt together in short bursts, stirring until smooth. Pour the mixture evenly over the holes in the warm cake.
Step 4: Refrigerate the cake until the filling is chilled and set.
Step 5: Whip 1 ½ cups heavy cream until it starts thickening. Add powdered sugar and vanilla extract, then gently fold in marshmallow fluff until combined and fluffy.
Step 6: Spread the marshmallow cream topping evenly over the chilled cake.
Step 7: For the ganache drizzle, melt additional chocolate chips with a splash of heavy cream until smooth. Drizzle the ganache over the top of the cake before serving.

Tips & Variations

Use a toothpick instead of a wooden spoon handle for smaller, more even holes to better soak in the filling.
Try using dark chocolate chips for a richer ganache drizzle.
Add a pinch of espresso powder to the chocolate mixture to deepen the chocolate flavor.

Storage

Store the cake covered in the refrigerator for up to 4 days. To reheat, let the cake come to room temperature or warm a slice gently in the microwave for 10-15 seconds. This cake is best enjoyed chilled.

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 make this cake ahead of time?

Yes, this cake can be made a day in advance and stored in the refrigerator. The flavors meld nicely, making it even more delicious the next day.

Can I use homemade chocolate cake instead of boxed mix?

Absolutely. Feel free to use your favorite homemade chocolate cake recipe; just ensure the cake is fully cooled before poking and adding the filling.

Zoe Lane