If you have a serious sweet tooth and a love for all things chocolate and marshmallow, then this Marshmallow Chocolate Poke Cake Recipe is going to win your heart instantly. Imagine a rich, moist Devil’s Food cake, generously poked and soaked with a luscious chocolate ganache made from sweetened condensed milk, then topped with a fluffy marshmallow-infused whipped cream and crowned with swirls of silky chocolate ganache. It’s an indulgent, crowd-pleasing dessert that combines smooth textures and deep flavors, perfect for celebrations or anytime you want to treat yourself.

Ingredients You’ll Need

A rectangular baked chocolate dessert with a light brown, soft top layer, dotted with many small, dark brown holes across the surface. A shiny, white glaze is drizzled unevenly over the top, adding contrast and texture. The dessert rests in a clear glass baking dish on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Marshmallow Chocolate Poke Cake Recipe lies in its simple yet essential ingredients. Each one plays a unique role: the cake mix forms a tender and chocolaty base, the sweetened condensed milk adds creaminess to the ganache, and the marshmallow fluff brings that irresistible light, airy sweetness that makes this cake unforgettable.

Devil’s Food Chocolate Cake Mix: Provides a deeply chocolatey foundation that’s moist and tender.
Sweetened Condensed Milk: Adds creamy sweetness and helps create a glossy chocolate ganache filling.
Semi-sweet Chocolate Chips: Melts into the ganache for that rich chocolate flavor.
Heavy Cream: Used in the ganache and the whipped topping for luscious creaminess and structure.
Powdered Sugar: Sweetens the whipped cream topping without graininess.
Vanilla Extract: Enhances flavor depth in the whipped topping.
Marshmallow Fluff: Whisked into the whipped cream for that signature fluffy, sweet finish.

How to Make Marshmallow Chocolate Poke Cake Recipe

Step 1: Bake the Cake

Start by following the instructions on your Devil’s Food cake mix box to bake the cake in a 9×13 pan. The box directions usually ensure a perfectly moist and airy texture, providing the ideal canvas for this recipe’s rich fillings. Once baked, allow it to cool just enough so you can poke holes without crumbling the cake.

Step 2: Poke the Cake

Using the handle of a wooden spoon, gently poke holes all over the warm cake. These holes are the magic spots where the chocolate ganache will seep in, infusing every bite with deep chocolate flavor and moistness. This step transforms a simple cake into a decadent dessert.

Step 3: Prepare and Pour the Ganache Filling

Mix sweetened condensed milk, heavy cream, and semi-sweet chocolate chips in a microwave-safe bowl. Heat in short bursts, stirring until smooth and pourable but not too runny. If it thickens too much, gently reheat; if too thin, let it cool slightly. Pour this sumptuous ganache over the cake, ensuring it fills the holes and covers the surface. This soaking process makes the cake incredibly moist and indulgent. Let it cool at room temperature for about an hour before refrigerating until completely set.

Step 4: Make the Marshmallow Whipped Topping

Whip the heavy cream until it starts to thicken, then add powdered sugar and vanilla extract, whipping until stiff peaks form. Gradually fold in the marshmallow fluff, turning the whipped cream into a heavenly, fluffy blanket with just the right amount of sweetness and softness. Spread this topping evenly over the chilled cake to build the perfect contrast against the dense chocolate base.

Step 5: Add the Chocolate Ganache Swirls

Melt the remaining chocolate chips with a bit of heavy cream until silky smooth. Transfer this ganache into a plastic bag, cut a small corner off, and pipe swirls and drizzles all over the marshmallow topping. Use a toothpick or skewer to create beautiful marbleized patterns for a stunning, professional look that is almost too pretty to eat.

How to Serve Marshmallow Chocolate Poke Cake Recipe

A white rectangular dish is filled with a smooth, white creamy layer that covers the entire surface evenly. On top, dark chocolate sauce is spread in random swirling patterns, creating a striking contrast against the white cream. The chocolate forms thin, wavy lines and curves across the top, giving a marbled effect. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle some mini marshmallows, chocolate shavings, or toasted graham cracker crumbs on top of the cake for an added texture and visual appeal. Fresh raspberries or a dusting of cocoa powder can also brighten the presentation and add a subtle fresh or bitter edge that balances the sweetness beautifully.

Side Dishes

This cake pairs wonderfully with a simple scoop of vanilla ice cream or a dollop of freshly whipped cream to keep the experience light yet indulgent. A hot cup of coffee or a cold glass of milk also complements the rich chocolate flavors perfectly, rounding out your dessert moment in the best way.

Creative Ways to Present

Try serving slices on colorful dessert plates topped with a drizzle of caramel or raspberry sauce for a vibrant twist. For parties, cut the cake into small squares and serve on skewers with marshmallows and fresh berries for a fun and interactive dessert. You might even layer it in a trifle dish for a stunning visual treat that lets everyone see all those luscious layers.

Make Ahead and Storage

Storing Leftovers

Once fully assembled, store your Marshmallow Chocolate Poke Cake Recipe covered tightly with plastic wrap in the refrigerator. This will keep it fresh and moist for up to 4 days, making it perfect for preparing in advance or enjoying delicious leftovers.

Freezing

You can freeze the cake for longer storage by wrapping it well in plastic wrap and then aluminum foil. Freeze for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator to maintain its texture and flavor without the marshmallow topping becoming watery.

Reheating

This cake is best enjoyed chilled or at room temperature, so reheating is not usually necessary. If you prefer a slightly warmer slice, let it sit out for about 20–30 minutes to lose the chill without compromising its creamy, fluffy topping.

FAQs

Can I use homemade chocolate cake instead of the box mix?

Absolutely! If you prefer from-scratch baking, any rich chocolate cake recipe will work wonderfully as the base. Just make sure it’s sturdy enough to hold the ganache filling without becoming soggy.

What can I substitute for marshmallow fluff?

If marshmallow fluff is hard to find, you can make homemade marshmallow creme or gently fold in melted marshmallows whipped into cream. Keep in mind this might slightly change the texture.

Is this cake very sweet?

It is on the sweeter side due to the marshmallow fluff and sweetened condensed milk, but the deep chocolate flavor balances the sweetness nicely. You can adjust the sweetness in the whipped cream by reducing powdered sugar if desired.

Can I make this cake gluten-free?

Yes, by using a gluten-free chocolate cake mix and ensuring your other ingredients are gluten-free, this recipe can easily be adapted for gluten sensitivities without sacrificing flavor.

How long does it take to set before serving?

After pouring the ganache into the cake holes, it’s best to refrigerate for at least an hour to let the flavors meld and the ganache set properly before adding the topping.

Final Thoughts

There is nothing quite like the joy of biting into a Marshmallow Chocolate Poke Cake Recipe—where rich chocolate, creamy filling, and fluffy marshmallow topping come together in pure harmony. Easy to make, impressive to serve, and utterly delicious, this cake is sure to become a favorite. Gather your ingredients and give this recipe a try; your taste buds will thank you for it!