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When you cut into this Hot Chocolate Poke Cake you will be delighted with devil’s food cake poked with marshmallow fluff, decadent hot fudge, and hot chocolate with mini marshmallow goodness.

The top is drizzled with more of the gooey marshmallow, hot chocolate whipped topping, and hot fudgy mixture, then it is sprinkled with more marshmallows. Need I say more?

It is devilishly yummy!

A slice of chocolate cake with hot chocolate whipped cream topping with a cup of hot chocolate in the background.

Out of necessity comes genius… sometimes! And this recipe does not disappoint. My entire family loves chocolate and poke cake. I have already made them Oreo Brownie Poke Cake and Snickers Poke Cake, so what’s is a good mama to do?

Back to the pantry, I GO! This time, I had a devil’s food cake mix, and all the makings for hot chocolate leftover from a cold night treat. PERFECT! Hot Chocolate Poke Cake it is!

And the result – well, see for yourself!


  • Devil’s food cake mix eggs, oil, and water, ingredients listed on the box.
  • Marshmallow Fluff
  • Water
  • Hot Fudge Sauce
  • Hot Chocolate Mix
  • Whipped Topping
  • Additional Toppings: Reserved Hot Fudge Sauce, Mini Marshmallows, Marshmallow bits.

How to make Hot Chocolate Poke Cake

Be sure to see the recipe card below for exact ingredients and full recipe instructions!

Step 1 | Prepare Dish and Oven

First, you’ll need to Preheat the oven to the temperature indicated on the box of cake mix and spray the inside of the pan with cooking spray.

Step 2 | Mix and Bake the Cake

Just follow the directions on the box and bake the cake to perfection.

Images showing steps to make cake.

Step 3 | Poke the Cake

When the cake is done cooking, you can poke the entire surface with holes. Then get ready to drizzle the moisture right in.

Step 4 | Heat and Pour the Drizzle

Now you can warm the marshmallow fluff and water, mix, and pour over the cake. Then do the same with the hot fudge sauce, but leave a bit out for the final topping of the cake. Now smooth all that out on top.

Images showing steps to make marshmallow and fudge layers.

Step 5 | Refrigerate

Place the cake in the refrigerator so that the flavors will be absorbed.

Step 6 | Prepare the Topping

Mix the whipped topping and instant hot chocolate mix together and spread all over the cooled cake. Then it is time to go crazy with the hot fudge and mini marshmallows on the top.

Images showing steps to make topping and fudge swirls layers.

See, I told you this recipe was devilishly delightful!

Overhead image of hot chocolate cake in a glass 9 X 13 dish with chocolate swirled around and marshmallows on top.


  • You can use homemade whipped cream in place of whipped topping.
  • To get that swirled or marbled look on top, simply drag a skewer or toothpick through the gooey toppings in a swirling pattern back and forth. Then add the marshmallows!
  • Hot fudge or chocolate can burn easily. Be sure to microwave or heat the chocolate as directed in the recipe.

Frequently Asked Questions

What is a poke cake?

Poke cakes were invented in 1981 with the Jell-O brand. The cakes are poked with a straw or spoon handle to create holes for a pudding, jello, or sauce of some sort to be absorbed by the cake. The result is moistness overload and a thing of beauty.

What if I don’t have cooking spray on hand?

That’s easy. If you have run out of cooking spray, coat the entire pan with butter, or shortening instead to grease the pan. (Like they used to do!)

How do the servings in your photos come out of the pan so nicely?

I learned this trick years ago. This ooey-gooey confection can get a bit messy. So, as you cut the slices for your people, wipe off the knife between slices and run the blade under hot water. The warm knife will slide right through!

Partially cut whole hot chocolate cake with a cake server in the foreground.

Variations and Substitutions:

  • Use your favorite chocolate cake – dark chocolate, devil’s food, double chocolate, or gluten-free.
  • Use a 10-ounce bag of mini marshmallows and 5 tablespoons of salted butter in place of the marshmallow fluff and water.
  • If you have a container of hot chocolate mix, you will need about ¼ cup of mix to substitute for the envelopes.


Make Ahead Instructions:

This is definitely a cake you can make the day before.

  • Bake the cake, allow it to cool completely. Then cover with plastic wrap and place in the refrigerator. Then poke, drizzle, and top on the day you want to serve.
  • Or, complete all steps to step 5 and refrigerate. Then add the toppings the day you serve.


  • If you are not poking, drizzling, and topping the cake, it can be stored in the fridge for a couple of days before it begins to dry out.
  • When completed up to the topping phase, you can store in the refrigerator for up to 6 days.
  • If the whipped topping and marshmallows have been added, you will want ot get to eating it as soon as you can! But it will still keep in the fridge for 3 days or so.


This cake will freeze well for up to 2 months without the whipped topping and marshmallows.

  • Double wrap this delicious cake with freezer safe wrap, or single wrap and place in a freezer-safe zip bag.
  • Allow to thaw in the refrigerator overnight. Then top the cake as directed.
Hot chocolate cake on a plate with a bite taken from the cake.

How to serve Hot Chocolate Poke Cake

This cake is a work of art on its own. But if you’d like to ramp it up even more…

  • Add a scoop of vanilla icecream on the side.
  • Craving S’mores? Dust the plate and top of the cake with grahm cracker crumbs!
  • Pair your serving with a warm cup of coffee (maybe decaf) for the perfect end to an evening.

More Delicious Poke Cake Recipes

Hungry for more easy, home-cooked, delicious recipes?

Sign up for my free recipe club to get family-friendly recipes in your inbox each week! Find me sharing daily meal-time inspiration on Pinterest, Facebook, Instagram, and Twitter.

Chocolate poke cake with a fluffy hot chocolate infused whipped topping. Drizzled with chocolate fudge and mini marshmallows.
5 from 6 votes

(click stars to rate)

Hot Chocolate Poke Cake

Prep Time: 10 minutes
Cook Time: 25 minutes
Chill Time: 2 hours
Servings: 15 servings
Author: Nikki Lee
This Hot Chocolate Poke Cake recipe combines devil’s food cake poked with marshmallow fluff, hot fudge, and hot chocolate whipped cream with mini marshmallows!
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  • 1 box devil's food cake mix +  eggs, oil, and water, ingredients listed on box

Marshmallow Filling

  • 16 ounce marshmallow fluff
  • ¼ cup water

Hot Fudge Layer

  • 11.75 ounce hot fudge sauce, 1 Jar

Hot Chocolate Whipped Cream

  • 2 packets (1.25 ounce) hot chocolate mix (with mini marshmallow bits)
  • 12 ounces whipped topping

Optional Toppings

  • Remaining hot fudge
  • Mini Marshmallows
  • Marshmallow Bits


  • Bake the cake in a 9 x 13 inch dish according to directions listed on the box
  • When the cake is baked, using the handle of a wooden spoon poke the cake, making the holes about an inch apart. Do not poke it all the way to the bottom just about 2/3 of the way.
  • In a medium-sized microwave-safe bowl, add the marshmallow fluff and 1/4 c water. Heat the mixture in 15-second intervals or until smooth and pourable.
  • Pour the fluff mixture over the poke cake slowly, making sure to get it into the holes.
  • Next, open the jar of hot fudge sauce and microwave on high for 30 seconds, or until smooth. Reserve about 2 tbsp of the hot fudge for the garnish. Spread the hot fudge over the marshmallow fluff and smooth out on top.
  • Place into the refrigerator to set and allow flavors to be absorbed by the cake (about 2 hours).
  • Combine the whipped topping and instant hot chocolate mix. Spread over the cooled cake.
  • Decorate with hot fudge and mini marshmallow bits.

Nutrition Information

Serving: 1each Calories: 163kcal (8%) Carbohydrates: 34g (11%) Protein: 2g (4%) Fat: 3g (5%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Trans Fat: 1g Cholesterol: 4mg (1%) Sodium: 93mg (4%) Potassium: 86mg (2%) Fiber: 1g (4%) Sugar: 22g (24%) Vitamin A: 40IU (1%) Vitamin C: 1mg (1%) Calcium: 35mg (4%) Iron: 1mg (6%)

Nutritional Disclaimer

Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

©️Soulfully Made

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  1. 5 stars
    As a hot chocolate obsessive this is my favourite ever cake. I love how rich and chocolatey the sponge cake was. YUM

  2. 5 stars
    My daughter would love this and I think it would be really fun to make with her! Looks like the perfect weekend indulgence!

  3. 5 stars
    My teen loves to cook and this recipe looks simple enough for her to make herself. And the hot chocolate flavor is perfect for this time of year!