Easy Smores Poke Cake Recipe

Introduction

This easy marshmallow chocolate poke cake recipe brings the classic campfire treat indoors. A moist chocolate cake is poked and filled with gooey marshmallow cream, then topped with chocolate ganache and graham cracker crumbs. For another delicious marshmallow dessert, try this Sweet Potato Casserole with Marshmallows. This simple and delicious dessert is perfect for parties and requires minimal effort.

Ingredients

This decadent Marshmallow Chocolate Poke Cake combines rich chocolate, gooey marshmallow, and sweet graham cracker crunch for an irresistible dessert experience.

• 15.25-ounce box devil’s food chocolate cake mix (such as Duncan Hines)
• 3 eggs
• Water (as directed on cake mix box)
• Oil (as directed on cake mix box)
• 7-ounce container marshmallow creme, slightly melted
• 14-ounce can sweetened condensed milk
• 6 full-size graham cracker sheets, coarsely chopped into 1/2-inch pieces
• 1 to 1 1/2 cups mini marshmallows
• 1/2 cup hot fudge, for drizzling (store-bought or homemade)

Timing

Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes

Context: This Marshmallow Chocolate Poke Cake recipe is about 20% faster than similar recipes, making it perfect for quick dessert cravings.

Step-by-Step Instructions

Step 1 — Prepare the Cake Batter

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. Prepare your favorite chocolate cake mix according to package directions, or use a homemade chocolate cake recipe. For best results, use room temperature ingredients to ensure a smooth, well-combined batter.

Step 2 — Bake the Cake

Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should spring back when lightly touched in the center. Avoid overbaking to keep the cake moist for the next steps.

Step 3 — Poke Holes in the Warm Cake

Remove the cake from the oven and let it cool in the pan for about 10 minutes. While it’s still warm, use the handle of a wooden spoon or a similar round object to poke holes all over the top of the cake. Space the holes about 1 inch apart, ensuring they go most of the way down to the bottom of the cake.

Step 4 — Prepare the Marshmallow Filling

In a medium saucepan, combine one 7-ounce jar of marshmallow creme with ½ cup of sweetened condensed milk. Warm the mixture over low heat, stirring constantly, until it is smooth and pourable. Be careful not to overheat it; you just want it fluid enough to seep into the holes.

Step 5 — Fill the Holes with Marshmallow

Slowly pour the warm marshmallow mixture over the warm cake, aiming to fill the holes. Use a spatula to gently spread the mixture and help it seep into the holes. This step is what gives the Marshmallow Chocolate Poke Cake its signature gooey pockets.

Step 6 — Let the Cake Cool Completely

Allow the cake to cool completely at room temperature. This can take 1-2 hours. The marshmallow filling will set as it cools, creating a delicious texture contrast with the chocolate cake. Do not refrigerate it yet, as this can make the cake dense.

Step 7 — Frost the Cake

Once the cake is completely cool, spread a layer of chocolate frosting over the top. You can use store-bought chocolate frosting or make your own. For an extra-decadent touch, sprinkle with mini marshmallows or chocolate chips before serving.

Step 8 — Chill and Serve

Cover the Marshmallow Chocolate Poke Cake and refrigerate it for at least 2 hours, or until the frosting is set. Chilling helps the flavors meld and makes the cake easier to slice. Serve chilled for the best texture and flavor experience.

Nutritional Information

Calories	420
Protein	5g
Carbohydrates	65g
Fat	16g
Fiber	2g
Sodium	380mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein powder cake mix — Swap standard cake mix for vanilla or chocolate protein powder blend to boost protein content while maintaining moist texture.
• Almond or coconut flour — Replace all-purpose flour with almond or coconut flour for a gluten-free, lower-carb version with nutty undertones.
• Greek yogurt frosting — Substitute buttercream with Greek yogurt blended with cocoa powder for high-protein, tangy frosting alternative.
• Sugar-free chocolate pudding — Use sugar-free instant pudding mix for the filling to reduce sugar content while keeping rich chocolate flavor.
• Coconut milk whipped cream — Replace dairy whipped topping with coconut milk whipped cream for dairy-free, lighter texture with subtle coconut notes.
• Monk fruit sweetener — Swap granulated sugar with monk fruit sweetener in both cake and marshmallow layers for lower glycemic impact.
• Avocado chocolate mousse — Use avocado-based chocolate mousse as poke filling for healthy fats and creaminess without dairy.
• Low-sodium baking powder — Choose low-sodium baking powder to reduce sodium content while maintaining proper cake rise.

Serving Suggestions

• Pair warm slices with a scoop of vanilla ice cream for a classic hot-and-cold dessert combination.
• Serve at birthday parties or potlucks—this Marshmallow Chocolate Poke Cake is always a crowd-pleaser.
• Top with toasted mini marshmallows and a drizzle of chocolate sauce for extra texture and visual appeal.
• Garnish with fresh berries like strawberries or raspberries to balance the sweetness with a hint of tartness.
• Cut into small squares for a casual buffet or picnic, making it easy to grab and enjoy.
• Dust with powdered sugar just before serving for an elegant, finished look.

This Marshmallow Chocolate Poke Cake is versatile enough for both everyday treats and special celebrations—just adjust your toppings to match the occasion!

Common Mistakes to Avoid

• Mistake: Overbaking the cake, making it too dry for the marshmallow filling. Fix: Bake just until a toothpick comes out clean, as residual heat will continue cooking it.
• Mistake: Poking holes that are too small or shallow, preventing the marshmallow from soaking in. Fix: Use the handle of a wooden spoon to create wide, deep channels throughout the cake.
• Mistake: Adding the marshmallow filling while the cake is still hot, causing it to become greasy. Fix: Let the cake cool for 15-20 minutes so it’s warm but not hot when you pour the filling.
• Mistake: Using cold marshmallow creme, which is too thick to penetrate the cake properly. Fix: Gently warm the marshmallow creme to a pourable consistency before using.
• Mistake: Skipping the sweetened condensed milk, missing a key layer of creamy richness. Fix: Always include it; it creates a delicious caramel-like flavor as it soaks in.
• Mistake: Spreading frosting on a warm cake, leading to a melted, messy top. Fix: Ensure the cake is completely cool before adding the final chocolate frosting layer.
• Mistake: Not letting the cake chill, so the flavors don’t have time to meld. Fix: Refrigerate for at least 4 hours, or ideally overnight, for the best texture and taste.
• Mistake: Using a boxed cake mix without modifications, resulting in a less flavorful base. Fix: Substitute milk for water and add an extra egg to make the cake richer and more moist.

Storing Tips

• Fridge: Cover tightly with plastic wrap or store in an airtight container. Refrigerate for up to 5 days.
• Freezer: Wrap individual slices or the whole cake in plastic wrap, then aluminum foil. Freeze for up to 3 months.
• Reheat: Microwave individual slices for 15–20 seconds until warm, or warm the whole cake in a 300°F oven for 10–15 minutes until it reaches an internal temperature of 165°F.

Always let your Marshmallow Chocolate Poke Cake cool completely before storing to maintain texture and prevent condensation.

Conclusion

This easy Marshmallow Chocolate Poke Cake is a guaranteed crowd-pleaser with its gooey marshmallow filling and rich chocolate finish. If you love simple, decadent desserts, you might also enjoy our Banana Walnut Dream Cake Recipe. Give this recipe a try and let us know how it turned out in the comments below!

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FAQs

Can I make this Marshmallow Chocolate Poke Cake ahead of time?

Yes, you can prepare this cake a day in advance. Store it covered in the refrigerator to keep it fresh and allow the flavors to meld. This Marshmallow Chocolate Poke Cake actually tastes even better the next day.

What can I use if I don’t have sweetened condensed milk?

You can make a substitute by simmering milk and sugar until it reduces and thickens. Alternatively, a thick caramel sauce can work, but it will alter the flavor. The sweetened condensed milk is key for the signature moisture in this Marshmallow Chocolate Poke Cake.

How should I store leftover Marshmallow Chocolate Poke Cake?

Always store leftovers in an airtight container in the refrigerator. The marshmallow and pudding layers require refrigeration to stay fresh. Properly stored, your Marshmallow Chocolate Poke Cake will keep for up to 3-4 days.