This hot chocolate poke cake turns a boxed chocolate cake into a chilled 9×13-inch dessert with cocoa filling in the holes and a fluffy marshmallow topping. A cut square shows the chocolate filling running through the crumb, just like the most satisfying part of a mug of hot cocoa.
The key is to poke the cake while it is warm, pour the filling slowly so it reaches the holes, then cool the cake before adding the marshmallow topping. The work is straightforward; the refrigerator does most of the waiting.
Recipe at a glance: 12 servings | Active prep: 25 minutes | Bake: about 30 minutes | Cool: about 1 hour | Chill: at least 2 hours | Total: about 3 hours 55 minutes.
Why This Easy Hot Chocolate Poke Cake Works
A 15.25-ounce devil’s food or chocolate cake mix gives you a reliable base without measuring separate flour and cocoa. Hot cocoa mix adds the familiar sweet cocoa flavor to a condensed-milk filling, while a little unsweetened cocoa keeps it from tasting flat. Marshmallow creme folded into whipped topping gives the cake the marshmallow finish that belongs in a hot chocolate dessert.
Ingredients and Equipment
Chocolate cake
Use one 15.25-ounce box of devil’s food or chocolate cake mix, 1 cup water, 1/2 cup neutral oil, and 3 large eggs. You will also need a lightly greased 9×13-inch baking dish, a large mixing bowl, and a rounded wooden spoon handle for the holes.
Hot cocoa filling
Use one 14-ounce can of sweetened condensed milk, 1/2 cup whole milk, 1/4 cup dry hot cocoa mix, and 2 tablespoons unsweetened cocoa powder. Sweetened condensed milk is thick and sweet; evaporated milk is a different ingredient and will not give the same filling.
Marshmallow topping
Use one thawed 8-ounce container of whipped topping, one 7-ounce jar of marshmallow creme, and 1 cup mini marshmallows. Thaw the whipped topping in the refrigerator so it folds smoothly into the creme.
How to Make Hot Chocolate Poke Cake
1. Bake the cake
Heat the oven to 350°F. Mix the dry cake mix, water, oil, and eggs until no dry streaks remain, about 2 minutes. Spread in the prepared 9×13-inch dish. Bake for 28 to 33 minutes, checking near the end. A toothpick inserted near the center should come out without wet batter. The FDA advises against tasting raw cake batter because flour is a raw food.
2. Poke holes while warm
Let the cake rest on a rack for 10 to 15 minutes. Use a rounded wooden spoon handle about 1/4 to 3/8 inch wide. Poke holes roughly 1 inch apart, stopping before the bottom of the cake. Holes that are too narrow will not take much filling; holes all the way through can let it collect under the cake.
3. Pour the hot cocoa filling
Warm the whole milk just enough to dissolve the powders, then whisk in the dry hot cocoa mix and unsweetened cocoa. Whisk in the sweetened condensed milk. Pour slowly over the warm cake in two passes, aiming at the holes and pausing so the filling can sink in. Gently spread any remainder over the top instead of flooding one area.
4. Cool, top, and chill
Cool the filled cake until it is no longer steaming, about 45 to 60 minutes. Stir the marshmallow creme with about 1/4 cup of the thawed whipped topping to loosen it, then fold in the rest. Spread it over the cooled cake and scatter mini marshmallows on top. Cover and chill for at least 2 hours. Wipe a sharp knife between cuts for cleaner squares.
Tips for a Moist Cake That Is Not Soggy
Measure the filling ingredients rather than adding extra milk. Let the cake cool briefly, but poke it while still warm so it can take in the filling. Space the holes evenly and pour in two slow rounds. Some filling will remain near the surface; it should not form a deep puddle. Wait until the cake has stopped steaming before adding the whipped topping, or the topping can loosen.
Substitutions and Variations
A same-size chocolate cake mix can replace devil’s food mix; flavor and bake time may vary, so use the toothpick cue. Different hot cocoa mixes vary in sweetness, so choose one you like to drink. Whole milk gives the cocoa powder an easy-to-mix base; a lower-fat milk may make the filling thinner. Homemade whipped cream does not necessarily hold like thawed whipped topping, especially under marshmallow creme, so treat that change as an experiment rather than an equal swap.
Make-Ahead and Storage
This cake is well suited to making a day ahead because it needs at least 2 hours of chilling. Keep it covered in the refrigerator and serve cold. Refrigerate the dairy-topped cake within 2 hours of baking, then use leftovers within 3 to 4 days. FoodSafety.gov recommends prompt refrigeration for perishable foods. I do not recommend freezing the fully topped cake because the whipped topping may lose its texture. If you need a freezer shortcut, freeze only the baked, unfilled cake, then thaw it before poking and finishing.
Troubleshooting
The filling sits on top instead of going into the holes
The holes may be too small or the cake may have cooled completely. Widen them gently with the rounded spoon handle and spoon filling over them a little at a time. Do not press the filling through with a sharp tool.
The cake seems too wet
Use only the listed 1/2 cup milk, and avoid adding prepared hot chocolate as extra liquid. Give the cake its full chill so the filling can settle before cutting. A poke cake should be moist, but it should not be swimming in filling.
The marshmallow topping is lumpy or loose
Loosen the marshmallow creme with a little whipped topping before folding in the rest. Make sure the cake has stopped steaming before spreading it, and keep the finished cake chilled.
Frequently Asked Questions
Can I make this hot cocoa poke cake the night before?
Yes. Assemble it, cover it, and refrigerate overnight. Add the mini marshmallows after spreading the topping, then keep the pan cold until serving.
Do I need to use chocolate pudding?
No. This version uses a measured hot cocoa and sweetened condensed milk filling, so there is no instant pudding to prepare. The filling is designed to flow into the poke holes while the cake is warm.
What other chocolate desserts can I try?
For a different poke-cake flavor, see our caramel and pecan turtle poke cake. Our Oreo chocolate poke cake takes a cookie-focused route. If you want the hot cocoa flavor in cookie form, try the hot chocolate cookies.
Hot Chocolate Poke Cake Recipe Card
Hot Chocolate Poke Cake with Cake Mix
Ingredients
Method
- Heat the oven to 350°F. Lightly grease a 9×13-inch baking dish. In a large bowl, mix the dry chocolate cake mix with the water, oil, and eggs until no dry streaks remain, about 2 minutes. Spread in the dish. Bake 28 to 33 minutes, or until a toothpick inserted near the center comes out without wet batter. Do not taste raw batter.
- Set the cake on a rack for 10 to 15 minutes. While it is still warm, use the rounded handle of a wooden spoon, about 1/4 to 3/8 inch wide, to poke holes about 1 inch apart. Stop before reaching the bottom of the cake so the filling stays in the crumb.
- Warm the whole milk just enough to dissolve the powders; do not boil it. Whisk in the dry hot cocoa mix and unsweetened cocoa until smooth, then whisk in the sweetened condensed milk. Pour the filling slowly over the warm cake in two passes, aiming at the holes and pausing to let it sink in. Gently spread any remaining filling over the surface. Do not flood one spot.
- Let the filled cake cool until it is no longer steaming, about 45 to 60 minutes. In a bowl, stir the marshmallow creme with about 1/4 cup of the thawed whipped topping to loosen it, then fold in the rest until evenly combined. Spread over the cooled cake and scatter the mini marshmallows on top.
- Cover and refrigerate for at least 2 hours so the filling and topping can set. For cleaner squares, cut with a sharp knife and wipe the blade between cuts. Serve cold.