Hot Chocolate Poke Cake

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When winter’s chill wraps around your home, nothing satisfies quite like a slice of this rich, fluffy, and ultra-indulgent Hot Chocolate Poke Cake. It delivers all the cozy vibes of a mug of hot cocoa but in the form of a decadent dessert, topped with toasted marshmallows and silky chocolate drizzle.

This cake starts with a soft chocolate base soaked with creamy hot chocolate pudding, layered with whipped chocolate topping, and finished with gooey marshmallows. It’s the ultimate festive treat for holiday gatherings, winter birthdays, or anytime you crave a chocolate hug in dessert form.

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Why You’ll Love This Hot Chocolate Poke Cake

• Deep chocolate flavor: Each bite is infused with hot chocolate pudding that makes the cake extra moist and flavorful.
• Fun and festive: Toasted marshmallows on top bring nostalgic campfire vibes.
• Great make-ahead dessert: It gets better as it sits, making it perfect for parties.
• Customizable toppings: Add crushed peppermint, sprinkles, or a drizzle of caramel for an extra twist.

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Preparation Phase & Tools to Use

To achieve the ideal texture and presentation for this cake, you’ll need a few reliable tools:

• 9×13-inch Baking Pan: Essential for baking the cake evenly and creating space for the pudding to seep in when poked.
• Wooden Spoon or Skewer: Needed to poke holes all over the warm cake so the hot chocolate pudding can soak through.
• Mixing Bowls: Use these for preparing the cake batter, pudding, and whipped topping.
• Hand or Stand Mixer: Makes mixing easier and ensures smooth, lump-free batter and topping.
• Spatula: Ideal for spreading whipped topping evenly without deflating it.

Every tool plays a role in layering the flavors and textures of this delightful dessert. Don’t skip the poking step—it’s the secret to the moist, rich interior!

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Ingredients for the Hot Chocolate Poke Cake

• Chocolate Cake Mix – Forms the soft and rich base of the cake.
• Eggs, Oil, and Water – Needed to prepare the cake mix according to the box directions.
• Instant Hot Chocolate Pudding Mix – Soaks into the poked cake to infuse it with creamy hot cocoa flavor.
• Milk – Used to prepare the pudding for a smoother, richer texture.
• Mini Marshmallows – Toasted on top for that warm, gooey finish.
• Whipped Topping or Chocolate Whipped Cream – Adds a creamy, airy layer over the pudding-soaked cake.
• Chocolate Sauce or Fudge Drizzle – A final sweet finish for extra indulgence.

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How To Make the Hot Chocolate Poke Cake

Step 1: Bake the Chocolate Cake

Prepare the chocolate cake according to the package instructions and bake it in a 9×13-inch pan. Once baked, remove from the oven and let it cool for about 5 minutes.

Step 2: Poke the Cake

Using the handle of a wooden spoon or a skewer, poke holes all over the warm cake, about an inch apart. Be sure to go deep so the pudding can fully soak in.

Step 3: Make the Hot Chocolate Pudding

In a medium mixing bowl, whisk together the hot chocolate pudding mix and cold milk until thickened but pourable.

Step 4: Pour the Pudding Over the Cake

Slowly pour the pudding mixture over the cake, making sure it seeps into all the holes. Use a spatula to spread it evenly across the surface.

Step 5: Chill the Cake

Refrigerate the cake for at least 2 hours to let the pudding set and absorb into the cake fully.

Step 6: Top and Toast

Spread whipped topping or chocolate whipped cream over the chilled cake. Sprinkle mini marshmallows on top and toast them lightly using a kitchen torch or broiler.

Step 7: Drizzle and Serve

Finish with a generous drizzle of chocolate sauce or hot fudge and serve chilled or slightly warmed.

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Serving and Storing Your Hot Chocolate Poke Cake

Serve this cake chilled straight from the fridge, or let it rest at room temperature for 10–15 minutes for a softer texture. It pairs beautifully with hot coffee or a warm glass of milk.

To store, cover the pan tightly with plastic wrap or foil and keep in the refrigerator for up to 4 days. You can also make it a day ahead, as the flavors only get better overnight. Freezing is not recommended due to the whipped topping and marshmallows.

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Frequently Asked Questions

Can I use homemade chocolate cake instead of boxed mix?

Yes! A homemade chocolate cake works perfectly. Just make sure it’s baked in a 9×13-inch pan and poke it while warm.

How do I toast the marshmallows if I don’t have a torch?

You can use your oven’s broiler for a few minutes. Watch closely so they don’t burn!

Can I substitute the pudding flavor?

Absolutely. You can try chocolate fudge or even white chocolate pudding for a fun variation.

Is it okay to use Cool Whip instead of homemade whipped cream?

Yes, Cool Whip works great and saves time, but feel free to whip your own for a richer taste.

Can I make this dessert in advance?

Definitely. In fact, it’s best made ahead so the pudding can fully soak into the cake.

How long will leftovers last?

Up to 4 days in the refrigerator when stored properly.

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Want More Cake Ideas with a Twist?

If you love this Hot Chocolate Poke Cake, check out these cozy cake creations next:

• Raspberry Zinger Poke Cake – Bursting with fruity punch and creamy topping.
• Bonnie’s Blue Ribbon Chocolate Dream Cake – A chocolate lover’s fantasy.
• Moist and Tangy Key Lime Pound Cake – For citrusy balance to your dessert tray.
• Strawberry Cheesecake Dump Cake – Fast, fruity, and decadent.
• Chocolate Caramel Toffee Crunch Cake – A must-try for texture lovers!

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Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you try peppermint bits on top? Add a caramel drizzle? Or go full holiday and add candy canes?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Find more of my daily dessert creations here: Kitchen By Kate on Pinterest

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