Marshmallow Chocolate Poke Cake

Indulge in the delightful Marshmallow Chocolate Poke Cake, a dessert that promises to be the star of any occasion! This recipe features a rich chocolate base infused with a luscious chocolate ganache filling, ensuring that every slice is a decadent, moist experience for chocolate lovers. Topped with a fluffy, airy marshmallow whipped cream and a decorative chocolate drizzle, it perfectly balances intense cocoa flavors with a light, nostalgic sweetness.

Why You’ll Love This Recipe

• Maximum Moisture Infusion – The “poke” technique allows the ganache to seep deep into the crumb, preventing the cake from ever tasting dry.
• Complex Chocolate Textures – Combines a spongy Devil’s Food base with a silky, dense ganache and a delicate chocolate drizzle.
• Unique Marshmallow Frosting – Moving beyond standard frosting, the marshmallow fluff fold-in provides a stable yet cloud-like topping.
• Effortless Gourmet Results – Using a box mix as the foundation saves time while the homemade fillings elevate the final product to bakery standards.
• Crowd-Sized Yield – Baked in a standard 9×13 inch pan, this cake is easy to slice and serves 12, making it ideal for large gatherings.
• Visual Wow Factor – The contrast between the dark chocolate filling and the snow-white marshmallow topping creates an impressively beautiful presentation.

Ingredients You’ll Need

The Cake and Filling

• 15.25 oz Box Devil’s Food Chocolate Cake Mix – Serves as the deep, cocoa-rich foundation for the dessert.
• 14 oz Can Sweetened Condensed Milk – Acts as the sweetening and thickening agent for the internal ganache filling.
• 12 oz Semi-Sweet Chocolate Chips – Provides the intense chocolate flavor for the ganache; semi-sweet balances the sugar in the milk.
• 1/3 cup Heavy Cream – Thins the ganache to the perfect “pourable” consistency to fill the cake holes.

The Topping and Garnish

• 1 1/2 cups Heavy Cream – The base for the whipped topping; must be chilled for proper aeration.
• 1/3 cup Powdered Sugar – Stabilizes the whipped cream and adds a touch of sweetness.
• 7 oz Marshmallow Fluff – Provides the signature “toasted marshmallow” flavor and a unique, stretchy texture.
• Additional Chocolate Chips & Cream – Used to create a secondary, thinner ganache specifically for the decorative drizzle.

Step-by-Step Instructions

Bake and Prepare the Base Preheat your oven and bake the Devil’s Food cake in a 9×13 inch pan according to the package directions. Once removed from the oven, allow it to cool for about 10–15 minutes so it is firm but still warm.

Create the Infusion Points Using the handle of a wooden spoon, poke holes across the entire surface of the cake, spacing them about an inch apart. Ensure you poke about three-quarters of the way down to allow the filling to penetrate the center.

Prepare and Pour Ganache In a microwave-safe bowl, combine sweetened condensed milk, 12 oz chocolate chips, and 1/3 cup heavy cream; microwave in 30-second intervals until smooth. Pour the warm mixture over the cake, ensuring it fills the holes, and spread the excess evenly across the top.

Chill for Stability Place the cake in the refrigerator for at least 30–60 minutes. This resting period is crucial for the ganache to set into a fudge-like consistency before you add the lighter topping.

Whip the Marshmallow Frosting In a chilled bowl, whip 1 1/2 cups heavy cream with powdered sugar and vanilla until stiff peaks form. Gently fold in the marshmallow fluff with a spatula until combined, then spread the mixture over the cooled ganache layer.

Decorate and Set Melt a small handful of additional chocolate chips with a splash of cream and transfer to a piping bag or plastic bag with the corner snipped. Pipe decorative lines or zig-zags over the marshmallow topping for a professional finish.

Final Chill and Serve Refrigerate the completed cake for at least 2 hours before serving. This allows the layers to meld and ensures clean, distinct slices when the cake is cut.

Recipe Notes & Tips

• Wooden Spoon Selection – Use a spoon handle that is round and roughly 1/2 inch in diameter; if the holes are too small, the ganache won’t sink in properly.
• Temperature Control – Do not add the whipped topping to a warm cake, or the cream will melt and turn into a liquid mess.
• Folding Technique – When adding the marshmallow fluff to the whipped cream, use a light hand to avoid deflating the air you just whipped into the cream.
• Ganache Smoothness – If your ganache looks “broken” or oily, whisk in a teaspoon of room-temperature cream to re-emulsify the fats.
• Clean Slices – For the best presentation, wipe your knife clean with a warm, damp cloth between every slice to prevent the marshmallow from smearing into the dark chocolate.

Nutritional Information

• Prep Time: 20 minutes
• Cook/Chilling Time: 40 minutes (plus 2+ hours chilling)
• Total Time: 1 hour (active time)
• Servings: 12 servings
• Calories: 380 kcal (Estimated per serving)

Perfect Pairings

• Cold Whole Milk – The classic accompaniment that cuts through the richness of the sweetened condensed milk.
• Fresh Raspberries – The tartness of the berries provides a necessary acidic contrast to the sugary marshmallow fluff.
• Strong Espresso – The bitterness of dark coffee enhances the deep cocoa notes in the Devil’s Food cake.
• Salted Caramel Sauce – An extra drizzle of caramel over individual slices adds a sophisticated salty-sweet dimension.

Ideal Occasions

• Birthday Parties – A crowd-pleasing alternative to traditional layered cakes that is much easier to transport.
• Summer Potlucks – The chilled, whipped topping makes it a refreshing choice for outdoor gatherings.
• Holiday Dessert Tables – Its impressive layered appearance makes it look like a high-effort centerpiece.
• Family Sunday Supper – A comforting, nostalgic treat that appeals to both children and adults.

Storage & Serving Tips

• Refrigeration is Mandatory – Because of the heavy cream and marshmallow fluff, this cake must be stored in the refrigerator at all times.
• Airtight Coverage – Use a pan lid or plastic wrap held up by toothpicks to prevent the marshmallow topping from absorbing fridge odors.
• Shelf Life – This cake stays moist and delicious for 3–4 days; the flavor actually improves on day two as the ganache further hydrates the cake.
• Make-Ahead Advantage – You can bake and “poke” the cake a day in advance, adding the whipped topping just a few hours before serving.

Creative Variations to Try

• S’mores Poke Cake – Sprinkle graham cracker crumbs over the ganache layer and use a kitchen torch to lightly toast the marshmallow topping.
• Peanut Butter Chocolate – Stir 1/4 cup of creamy peanut butter into the ganache filling before pouring it into the holes.
• Mocha Infusion – Add 2 teaspoons of instant espresso powder to the cake batter to deepen the chocolate flavor.
• Rocky Road Style – Fold chopped walnuts and mini chocolate chips into the marshmallow whipped cream topping.

Troubleshooting Common Issues

• Ganache Not Sinking – The ganache may be too thick; reheat it slightly or add a tablespoon of milk to thin it out so it flows into the holes.
• Soggy Cake Bottom – This happens if you poke the holes all the way to the bottom of the pan; try to stop 1/4 inch from the base.
• Whipped Topping Melting – The cake was likely still too warm; ensure the ganache layer feels cold to the touch before frosting.
• Marshmallow Fluff Clumping – The fluff is very sticky; stir it briefly on its own to loosen it up before folding it into the whipped cream.

Why This Recipe Works

The Marshmallow Chocolate Poke Cake succeeds through capillary action and moisture equilibrium. By creating vertical channels (the holes), you increase the surface area of the cake, allowing the high-sugar ganache to migrate into the crumb. The sweetened condensed milk acts as a humectant, drawing moisture into the cake fibers and keeping them soft even when refrigerated. At 380 calories per serving, the dish is a calorie-dense treat, balanced by the high fat content of the heavy cream which slows the absorption of the sugars, providing a more sustained “flavor bloom” on the palate.

Final Thoughts

This cake is a masterclass in how simple modifications to a standard box mix can result in a complex, multi-textured dessert. It bridges the gap between a classic fudge cake and a light mousse, making it versatile enough for any season. While it is an indulgent treat, the airy nature of the marshmallow topping prevents it from feeling overly heavy. For a lighter version, one could utilize a sugar-free cake mix, though the traditional ganache remains the heart of this recipe’s undeniable success.