I’ve always loved transforming cozy hot chocolate into a decadent dessert, and this Hot Chocolate Poke Cake does just that—it’s a moist chocolate cake filled with marshmallow fluff, covered in rich hot fudge, and topped with creamy hot chocolate whipped topping with mini marshmallows.

Why I’ll Love This Recipe

I adore this cake because it captures the spirit of hot cocoa in dessert form. The poke-and-fill method ensures every bite is gooey and comforting, the marshmallow and fudge fillings add luscious texture, and the whipped topping flavored with cocoa mix brings that familiar warmth. It’s simple yet sensational—perfect for winter gatherings or when I crave a chocolatey hug.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

box of chocolate cake mix (I use Devil’s Food or any preferred brand, along with eggs, oil, water per instructions)
marshmallow fluff (about 2 cups)
water (about 2 tablespoons)
hot fudge sauce (around 1 cup)
whipped topping (Cool Whip) or heavy whipping cream
hot chocolate mix packets (2)
mini marshmallows (for topping)
mini chocolate chips (optional garnish)

Directions

I bake the chocolate cake in a 9×13″ pan according to the package instructions.
After it’s slightly cooled, I poke holes about an inch apart all over the top using the handle of a wooden spoon.
I microwave the marshmallow fluff with a little water in short bursts until it’s pourable, then pour it over the cake, letting it seep into the holes.
I warm the hot fudge sauce just enough to make it spreadable and spread it evenly over the marshmallow layer.
I mix whipped topping with hot chocolate mix until smooth and fluffy, then spread that over the cooled cake.
To finish, I sprinkle mini marshmallows and chocolate chips on top, then chill the cake until it’s ready to serve.

Servings and Timing

Servings: 12–15
Prep Time: 10 minutes
Bake Time: 25–35 minutes (depending on cake mix instructions)
Chill Time: At least 1 hour before serving, though I prefer chilling it for 3–4 hours for best flavor and texture

Variations

I sometimes use homemade chocolate cake instead of boxed mix when I want to go all out.
Swapping Cool Whip with freshly whipped cream adds a more natural flavor.
I like to mix in crushed peppermint candies or Oreo crumbs for seasonal twists.
A bit of espresso powder in the topping gives it a mocha vibe.
Using caramel sauce instead of fudge offers a different kind of richness.

Storage/Reheating

I store leftovers in the fridge, covered, for up to 3 days.
I don’t recommend freezing this cake because the marshmallow layer doesn’t freeze well.
It’s best served chilled, but sometimes I let it sit at room temperature for about 10–15 minutes before eating for a softer texture.

FAQs

Can I use homemade chocolate cake instead of boxed mix?

Yes, I often swap in my favorite scratch-made chocolate cake recipe. Everything else in the recipe stays the same.

Do I have to refrigerate this cake?

Yes, I always refrigerate it because of the whipped topping and marshmallow layer. It also helps the flavors come together better.

How far ahead can I make this cake?

I like to make it the night before. It actually tastes even better after sitting overnight in the fridge.

Can I use whipped cream instead of Cool Whip?

Definitely. I whip 1½ cups of heavy cream with some sugar and mix in the hot chocolate powder for a homemade version.

Why isn’t the marshmallow fluff pouring easily?

When I heat it with a couple tablespoons of water and stir between 20-second microwave bursts, it loosens up just right for pouring.

Conclusion

This Hot Chocolate Poke Cake is my cozy chocolate dream in dessert form. It’s quick to make, fun to customize, and guaranteed to impress anyone I serve it to. Every bite brings that warm, gooey richness I love from a cup of hot cocoa. Whether for holidays or just because, this one always hits the sweet spot.