Marshmallow Chocolate Poke Cake – Gooey, Creamy & Easy to Make

Marshmallow Chocolate Poke Cake is the kind of dessert that turns heads and silences tables. Imagine ultra-moist chocolate cake soaked with rich chocolate ganache, topped with a fluffy marshmallow whipped cream, and swirled with silky ganache ribbons. It’s a gooey, melt-in-your-mouth masterpiece that’s perfect for birthdays, holidays, or any sweet craving you can’t ignore.

This easy recipe starts with a box of chocolate cake mix but transforms into something worthy of a bakery case. Whether you’re serving it at a potluck or slicing it up for a quiet night in, this cake is guaranteed to impress.

Looking for other chocolate bakes? Check out our chocolate chip zucchini bread for a rich yet sneaky-healthy twist.

Introduction to Marshmallow Chocolate Poke Cake

What Is Marshmallow Chocolate Poke Cake?

A poke cake is a classic American dessert where holes are poked into a freshly baked cake and filled with a rich, liquid layer—usually pudding, condensed milk, or ganache. In this version, those tender chocolate cake holes are drenched in creamy ganache and topped with a marshmallow fluff whipped cream that sets like a cloud.

It’s not just a chocolate cake. It’s an experience—sweet, dense, fluffy, and chocolatey in every bite.

Why You’ll Love This Recipe

• Ridiculously Moist – The sweetened condensed milk and ganache soak into the cake, giving every forkful a melt-away texture.
• Fluffy Marshmallow Topping – Marshmallow fluff whipped cream adds a light, creamy contrast to the rich chocolate layers.
• Easy but Impressive – You’ll use a boxed mix, but no one will ever know. The flavor and finish scream homemade magic.
• Perfect for Make-Ahead – This dessert actually gets better after chilling, making it ideal for holidays or gatherings.

Don’t miss our banana chocolate chip cookies if you love bold flavors in soft, crowd-pleasing bakes.

Ingredients Breakdown for Each Layer

The beauty of this Marshmallow Chocolate Poke Cake is in its layers. Each one plays a distinct role—from the rich chocolate base to the airy marshmallow whipped topping, down to the swirled ganache finish. Let’s break down exactly what you need for each layer and why.

Chocolate Cake Base Ingredients

Start with a 15.25 oz box of chocolate cake mix—your favorite brand will do. This forms the base of the dessert, and the boxed mix provides consistency and ease.

Tip: Bake it in a 9×13-inch pan for the perfect poke cake thickness. Make sure not to overbake—the moist texture is key!

Chocolate Ganache Filling

Once the cake is baked and still warm, you’ll poke holes and fill them with this luscious ganache-style mixture. It soaks into the cake and creates those irresistible gooey pockets.

Pro Tip: The mixture should be pourable but not watery. If it thickens too much, warm it slightly; if too thin, let it cool to thicken before pouring.

Marshmallow Whipped Cream Topping

This fluffy topping is what makes your Marshmallow Chocolate Poke Cake shine. It’s light, creamy, and just sweet enough to balance the richness of the ganache.

Technique Tip: Fold in the marshmallow fluff gently to keep the whipped cream light and airy—don’t overmix.

Chocolate Ganache Swirl (Optional but Stunning)

To finish things off with a visual punch, you’ll melt more chocolate chips with cream, then pipe swirls over the whipped topping.

You can swirl the ganache using a toothpick or skewer for a marbled look. This step is optional but highly recommended for both presentation and flavor.

Looking for swirl inspiration? Don’t miss our pumpkin chocolate chip cookies for more delicious marble-style effects.

This ingredients breakdown sets you up for success with your Marshmallow Chocolate Poke Cake. Each layer builds on the last, creating a show-stopping dessert with minimal effort.

Step-by-Step Baking Instructions

Now that you have your ingredients ready, let’s put everything together. This Marshmallow Chocolate Poke Cake comes together in three simple stages: bake, soak, and swirl. Follow these steps carefully to get that perfect gooey texture and dreamy whipped topping.

Step 1: Bake the Chocolate Cake

1. Preheat your oven according to the instructions on the chocolate cake mix box.
2. Mix the cake batter using the ingredients listed on the box (usually eggs, oil, and water).
3. Pour the batter into a 9×13-inch baking pan and bake as directed—usually around 30–35 minutes.
4. Once baked, remove the cake from the oven and let it sit for 3–5 minutes.

Important: Don’t wait too long. You want the cake to be warm but not too hot for the next step.

Step 2: Poke & Pour the Ganache Filling

1. Using the handle of a wooden spoon (or a thick skewer), poke holes evenly across the surface of the warm cake. Space them about 1 inch apart.
2. In a microwave-safe bowl, combine:
   • 1 can sweetened condensed milk
   • 12 oz semi-sweet chocolate chips
   • 1/3 cup heavy cream
3. Microwave for 30 seconds, stir, then microwave another 15–30 seconds, stirring until the chocolate is completely melted and the mixture is smooth.
4. The ganache should be pourable but thick. Adjust the texture as needed.
5. If your ganache looks oily, gritty, or separates, don’t panic. Learn how to fix broken ganache if it separates or seizes to save your filling before pouring.
6. Pour the chocolate mixture directly into the holes, letting it soak down into the cake.
7. Spread the remaining chocolate evenly over the surface.
8. Let the cake sit for about an hour at room temperature, then chill in the fridge for at least 2–3 hours (or overnight).

Looking for more indulgent chocolate-based desserts? Try our lemon blueberry cake for something sweet and fruity.

Step 3: Make the Marshmallow Whipped Cream

1. In a large bowl, beat 1½ cups heavy cream on medium speed until it starts to thicken.
2. Add ⅓ cup powdered sugar and 1 teaspoon vanilla extract.
3. Continue whipping until stiff peaks form—this means the cream should hold its shape.
4. Gently fold in 7 oz marshmallow fluff until fully combined. Avoid overmixing to keep the topping light.
5. Spread the marshmallow whipped cream evenly over the chilled cake.

Step 4: Swirl the Ganache (Optional)

1. In a small bowl, melt ½ cup chocolate chips with 3 tablespoons heavy cream—microwave in short bursts and stir until smooth.
2. Transfer the ganache to a ziplock bag, cut a small corner off, and pipe thin lines across the whipped topping.
3. Use a toothpick or skewer to create swirls or marble-like designs.

That’s it! You now have a stunning Marshmallow Chocolate Poke Cake that’s ready to impress.

Don’t miss our cheesy breadsticks if you need a savory side to balance all the sweetness.

This process may look detailed, but it’s incredibly straightforward. And the result? A luscious, showstopping dessert that’s surprisingly easy to make—even for beginner bakers.

Expert Tips for Perfect Marshmallow Chocolate Poke Cake

Creating a flawless Marshmallow Chocolate Poke Cake isn’t hard—but a few simple techniques will guarantee a professional finish every time. From the moment you bake to the final swirl on top, these tips help you avoid common mistakes and level up your dessert game.

Do You Let the Cake Cool Before Adding the Filling?

Timing matters when it comes to soaking in all that rich ganache. After baking, allow your cake to rest for a short period—no more than 10 minutes. At this stage, the cake is warm enough to absorb the chocolate without breaking apart.

• If it’s too hot: The ganache will sink and create a soggy bottom.
• If it cools too long: The chocolate won’t soak into the cake properly, leaving it dry in spots.

Aim to poke and pour while the cake is comfortably warm to the touch.

Should You Poke Holes While the Cake Is Hot or Cold?

For a gooey, evenly filled Marshmallow Chocolate Poke Cake, always poke holes while the cake is still warm, never cold. A warm cake is more porous and will absorb the filling better.

Use a rounded tool like a wooden spoon handle to make deep, wide holes. This helps the chocolate ganache flow inside and form those rich layers everyone loves.

Tips for Marshmallow Cream Topping That Stays Light and Air

The marshmallow whipped topping is what truly sets this Marshmallow Chocolate Poke Cake apart. You want it light, stable, and full of volume.

Here’s how to keep it smooth and cloud-like:

• Start with chilled heavy cream—cold cream whips up faster and stays firm.
• Beat the cream with sugar and vanilla until you can lift the whisk and it holds peaks.
• Gently fold in the marshmallow fluff in stages using a spatula. This keeps the texture from collapsing.

Discover more dessert layering techniques in our banana chocolate chip cookies for structure and sweetness balance.

How to Swirl Ganache Like a Pro

The swirl design on top of this Marshmallow Chocolate Poke Cake gives it that bakery-worthy look and adds an extra touch of chocolate.

• Use a zip-top bag to apply the ganache in thin diagonal ribbons across the surface.
• Use a toothpick or skewer to lightly swirl through the ganache and topping in opposite directions, creating a natural marbled look.
• Once swirled, chill the cake uncovered for 10–15 minutes to allow the ganache to firm up before serving or storing.

Final Expert Notes for Success

• Allow the cake to chill before slicing—longer chilling results in cleaner, neater cuts.
• Use good-quality chocolate chips for a smoother ganache and richer flavor.
• Whip the cream just until it holds shape—overbeating will turn it grainy.
• For clean serving, wipe your knife between slices.

By applying these techniques, your Marshmallow Chocolate Poke Cake will always turn out soft, rich, and picture-perfect—down to the last bite.

Flavor Variations and Creative Add-Ins

One of the reasons Marshmallow Chocolate Poke Cake is so loved is because it’s incredibly adaptable. You can easily customize it for holidays, personal taste preferences, or just to use what you already have on hand.

Below, you’ll find simple, creative ways to twist this classic into something new—without losing the gooey, whipped, chocolatey essence that makes this cake so irresistible.

1. Add Peanut Butter, Caramel, or Mint for a Flavor Boost

Take your Marshmallow Chocolate Poke Cake to the next level with a new filling twist:

These bold add-ins create a delicious surprise in every bite and still complement the marshmallow whipped topping perfectly.

2. Experiment with Different Cake Mix Bases

You don’t need to stick with the same chocolate base every time. Marshmallow Chocolate Poke Cake can shine with other boxed cake flavors that work just as well.

Looking for dessert flavor inspiration? Try our pumpkin chocolate chip cookies for a spiced, cozy treat.

3. Add Crunch or Texture with Simple Toppings

Texture elevates flavor. Here are some easy mix-ins and toppings you can add to your Marshmallow Chocolate Poke Cake:

• Crushed graham crackers for a s’mores-style crunch
• Chopped toasted pecans or walnuts for an earthy, nutty layer
• Mini marshmallows folded into the whipped topping
• Toffee bits or chopped candy bars on top for added indulgence

These additions not only boost taste but also make your cake more visually interesting.

4. Customize by Season or Holiday

Whether it’s summer, Christmas, or a casual weekend, you can adjust Marshmallow Chocolate Poke Cake to suit the moment:

Craving something fruity? Don’t miss our lemon blueberry cake for a lighter take on layered desserts.

5. Make It Party-Ready with Alternative Formats

Need something that’s easier to serve or even cuter for events? Try these formats:

• Cupcakes: Bake the cake in cupcake tins, poke each, fill with ganache, and top with piped marshmallow cream.
• Layered Sheet Cake: Split the cake into two thin layers and fill with extra ganache before topping and swirling.
• Mini Slices: Chill and slice into bite-sized squares—perfect for dessert platters or kids’ parties.

Whatever variation you choose, the signature combination of moist cake, rich chocolate, and fluffy marshmallow cream makes Marshmallow Chocolate Poke Cake a guaranteed crowd-pleaser.

Storage, Shelf-Life & Make-Ahead Instructions

One of the best parts about Marshmallow Chocolate Poke Cake is that it stores beautifully and even tastes better after a day in the fridge. Whether you’re prepping for a party or planning ahead for a family dinner, here’s how to store, chill, and even freeze this decadent dessert without sacrificing quality.

How to Store Marshmallow Chocolate Poke Cake

After assembling your Marshmallow Chocolate Poke Cake, it should be stored in the refrigerator to maintain the texture of the ganache and whipped topping.

• Refrigerate immediately after swirling the ganache topping.
• Cover the cake pan tightly with plastic wrap or foil to prevent it from drying out or absorbing odors from the fridge.
• If you’ve cut the cake into slices, transfer them to an airtight container.

Shelf-life in the fridge:

Up to 5 days while keeping all layers moist and flavorful.

Pro tip: The marshmallow cream topping firms up beautifully overnight, making the cake even easier to slice the next day.

Can You Freeze Marshmallow Chocolate Poke Cake?

Yes—you can freeze Marshmallow Chocolate Poke Cake, although with a few precautions.

Freezer Shelf Life:

Maintains best taste and texture for up to two months.

For best results, thaw the cake in the refrigerator overnight. Avoid microwaving—it can make the ganache oily and the topping watery.

Looking for more desserts that store well? Try our banana chocolate chip cookies which freeze perfectly too.

Make-Ahead Tips for Parties & Holidays

Planning ahead? Good news: Marshmallow Chocolate Poke Cake is an ideal make-ahead dessert.

• Make the cake and ganache ahead of time and refrigerate overnight for the best absorption.
• Add the marshmallow whipped topping the day of serving for the fluffiest texture.
• Pipe or swirl the ganache on top just before presenting for a freshly finished look.

Serving suggestion: Remove the cake from the fridge 15–20 minutes before serving to soften the topping slightly for the best bite.

Don’t miss our cheesy breadsticks for a savory side that pairs well with rich desserts.

Proper storage helps preserve the flavor, texture, and visual appeal of your Marshmallow Chocolate Poke Cake. Whether you’re freezing it for later or prepping ahead for an event, this cake keeps its charm and taste every time.

Common Mistakes to Avoid

Even the most indulgent recipes can go sideways without a little care. Marshmallow Chocolate Poke Cake is simple to make, but a few common missteps can impact its texture, flavor, or structure. Here’s what to watch out for—so your cake turns out moist, gooey, and picture-perfect every time.

1. Poking the Cake at the Wrong Temperature

One of the most frequent errors? Waiting too long—or not long enough—to poke the holes.

• Too hot: The ganache will rush through the cake and pool at the bottom.
• Too cool: The filling won’t soak in properly, leaving dry patches.

✅ Fix: Let your Marshmallow Chocolate Poke Cake rest for about 5–10 minutes after baking, then poke while it’s still warm.

2. Using Small or Shallow Holes

If the holes are too tiny, the filling won’t flow in, and the classic “poke cake” effect will be lost.

• Forks and skewers are often too thin.
• The ganache needs wide, deep channels to distribute properly.

✅ Fix: Use the handle of a wooden spoon to make bold, evenly spaced holes.

3. Pouring Filling Too Early or Too Late

Another common mistake is pouring the ganache too quickly, especially before it has the right consistency.

• If it’s too hot and runny: It won’t cling inside the cake.
• If it’s too thick: It may just sit on top.

✅ Fix: Allow the ganache to cool slightly until it thickens enough to slowly seep into the cake’s layers. It should have a smooth, glossy texture and be easily pourable—never runny or thin.

4. Overmixing the Marshmallow Topping

That cloud-like topping is one of the highlights of any Marshmallow Chocolate Poke Cake, but it can quickly turn dense or deflate if handled roughly.

✅ Fix:

• Whip the heavy cream just until stiff peaks form.
• Fold in the marshmallow fluff gently, in stages, to maintain volume.
• Don’t beat the mixture after combining—just fold until smooth.

Want more whipped topping tips? Don’t miss our lemon blueberry cake for frosting and flavor inspiration.

5. Skipping Chill Time

This isn’t a quick-serve dessert. Cutting it too soon can ruin the clean layers and soft texture.

✅ Fix:

• Chill your Marshmallow Chocolate Poke Cake for at least 2–3 hours, preferably overnight.
• Refrigeration helps the ganache set, the topping firm up, and the flavors deepen.

6. Not Storing It Properly

Leaving the cake uncovered or at room temperature for too long can cause the whipped topping to weep and the cake to dry out.

✅ Fix:

• Always store in the fridge, covered tightly.
• Avoid leaving out for more than 30 minutes at room temp when serving.

When you know what to avoid, baking a perfect Marshmallow Chocolate Poke Cake becomes easy and stress-free. Master these small details, and your results will look—and taste—like they came from a professional bakery.

Frequently Asked Questions

What is the name of the chocolate marshmallow cake?

The dessert you’re thinking of is commonly known as Marshmallow Chocolate Poke Cake. It’s a moist chocolate cake that’s filled with rich ganache and topped with a fluffy marshmallow whipped cream. The “poke cake” method involves creating holes in the baked cake to allow fillings—like sweetened condensed milk or melted chocolate—to soak in and create that gooey texture.

When making a poke cake, do you let it cool first?

Yes, but not completely. For Marshmallow Chocolate Poke Cake, let the cake sit for about 5–10 minutes after baking. It should still be warm when you poke the holes. A warm cake absorbs the ganache filling better, resulting in that soft, melt-in-your-mouth texture that defines a perfect poke cake.

Do you poke holes in cake when hot or cold?

Always poke holes while the cake is still warm, not hot or cold. If the cake is too hot, the filling may run straight through. If it’s cold, the filling won’t soak in properly. For Marshmallow Chocolate Poke Cake, the best time to poke is shortly after removing the cake from the oven—while it’s warm and slightly firmed up.

Can you put marshmallows in chocolate cake?

Yes, you can! Marshmallows or marshmallow fluff add sweetness and moisture. In Marshmallow Chocolate Poke Cake, the marshmallow is whipped into a cream topping rather than baked into the batter. This keeps the topping soft, fluffy, and stable without melting during baking.

Conclusion

Marshmallow Chocolate Poke Cake isn’t just a dessert—it’s an experience. With every bite, you get layers of moist chocolate cake, rich ganache, and fluffy marshmallow whipped topping. Whether you’re baking it for a birthday, holiday, or just because, this cake delivers on every level: flavor, texture, and visual appeal.

It’s easy to make but tastes like something from a high-end bakery. You can prepare it ahead of time, customize it with fun variations, and even freeze leftovers without sacrificing taste or quality.

Marshmallow Chocolate Poke Cake

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• Author: Myla
• Total Time: 3 hours
• Yield: 12 servings 1x

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Description

Marshmallow Chocolate Poke Cake is a gooey dessert layered with chocolate ganache, marshmallow whipped cream, and a ganache swirl. It’s rich, fluffy, and perfect for parties or holidays.

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Ingredients

Scale 1x2x3x

### Cake Base:

1 box (15.25 oz) chocolate cake mix

Ingredients required on box (eggs, oil, water)

### Chocolate Filling:

14 oz sweetened condensed milk

12 oz semi-sweet chocolate chips

1/3 cup heavy cream

### Marshmallow Topping:

1 1/2 cups heavy cream

1/3 cup powdered sugar

1 tsp vanilla extract

7 oz marshmallow fluff

### Ganache Swirl (Optional):

1/2 cup chocolate chips

3 tbsp heavy cream

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat oven and bake the chocolate cake as directed in a 9×13-inch pan.

2. Let the cake cool for 5–10 minutes, then use a wooden spoon handle to poke holes across the surface.

3. In a bowl, combine chocolate chips, condensed milk, and cream. Microwave in intervals until melted and smooth.

4. Pour the chocolate mixture into the holes and spread the rest across the cake. Let cool for an hour, then chill in the fridge for 2+ hours.

5. Whip the cream until thick, then add powdered sugar and vanilla. Beat to stiff peaks.

6. Fold in the marshmallow fluff gently to create the topping.

7. Spread the marshmallow topping over the chilled cake evenly.

8. Melt ganache swirl ingredients, transfer to a bag, and drizzle over the top.

9. Use a toothpick to swirl the ganache for a marbled effect.

10. Chill before serving and store any leftovers covered in the refrigerator.

Notes

Let the cake chill for at least 2 hours for the best structure and flavor.

This cake freezes well when sliced and individually wrapped.

Make a day ahead for stress-free entertaining and improved texture.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 380
• Sugar: 32
• Sodium: 190
• Fat: 20
• Saturated Fat: 12
• Unsaturated Fat: 6
• Trans Fat: 0
• Carbohydrates: 45
• Fiber: 2
• Protein: 4
• Cholesterol: 40