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Marshmallow Chocolate Poke Cake

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This easy holiday dessert features a moist chocolate cake filled with gooey marshmallows and topped with a rich homemade chocolate sauce and whipped cream. It’s a nostalgic, crowd-pleasing treat perfect for festive gatherings or cozy nights in.

Ingredients

Scale
  • 1 box chocolate cake mix (or homemade chocolate cake recipe)
  • 3 large eggs, room temperature
  • 1/2 cup vegetable oil
  • 1 cup water or milk
  • 2 cups mini marshmallows
  • 1/2 cup marshmallow creme (optional)
  • 1 cup chocolate syrup
  • 1/2 cup heavy cream
  • 1/2 cup semi-sweet chocolate chips
  • 1 tbsp unsalted butter
  • Pinch of salt
  • 1 cup whipped cream
  • Chocolate shavings or sprinkles (optional)
  • Crushed graham crackers (optional)
  • Chopped toasted nuts (pecans or walnuts, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or cooking spray.
  2. In a medium bowl, combine chocolate cake mix, eggs, vegetable oil, and water or milk. Beat until smooth (2 minutes with mixer, 3-4 minutes by hand).
  3. Pour batter into prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick comes out with a few moist crumbs.
  4. Let cake cool for 5-10 minutes. Using a toothpick or skewer, poke holes all over the cake, about 1 inch apart.
  5. Sprinkle mini marshmallows evenly over the cake. If using marshmallow creme, drop spoonfuls into some of the holes. Return cake to oven for 3-4 minutes, until marshmallows puff and just start to brown.
  6. While marshmallows melt, make chocolate sauce: In a small saucepan, combine chocolate syrup, heavy cream, chocolate chips, butter, and a pinch of salt. Heat gently, stirring until smooth and glossy (about 3-4 minutes).
  7. Remove cake from oven. Pour chocolate sauce slowly over the marshmallow layer, letting it seep into the holes. Use a spatula to spread if needed.
  8. Let cake cool for at least 30 minutes. Spread whipped cream over the top once cooled. Sprinkle with chocolate shavings, crushed graham crackers, or toasted nuts as desired.
  9. Slice and serve. Cut into squares, wiping knife between cuts for clean edges. Serve slightly warm, at room temperature, or chilled.

Notes

For gluten-free, use certified gluten-free cake mix and double-check marshmallows and toppings. For dairy-free, swap milk for almond or oat milk and use coconut whipped cream. Watch marshmallows closely—they melt fast! Poke holes while cake is warm for best results. Customize toppings with berries, peppermint, or nuts. Store covered in fridge up to 4 days; freeze slices for longer storage.

Nutrition

Keywords: marshmallow chocolate poke cake, holiday dessert, easy cake recipe, chocolate cake, marshmallow dessert, poke cake, Christmas dessert, potluck dessert, kid-friendly cake, comfort food

Find it online: https://blixfood.com/marshmallow-chocolate-poke-cake-recipe-easy-holiday-dessert-idea/