This Hot Cocoa Poke Cake Is a Holiday Dessert Must-Try
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If you love a warm mug of hot chocolate, you’re going to fall head over heels for this Hot Cocoa Poke Cake! Every bite is packed with rich chocolate, gooey marshmallow, creamy whipped topping, and hot fudge, making it taste just like your favorite winter drink.
Hot Cocoa Poke Cake
I just love making holiday desserts that replicate some of my favorite holiday treats.
This hot cocoa poke cake brings together everything we love about a warm mug of hot chocolate into one easy cake.
It’s the kind of dessert that disappears fast whenever family and friends gather around the table.
I love making this cake during the Christmas season because it’s simple, festive, and always gets people talking.
It looks beautiful on the dessert table, but the best part is cutting into it and seeing all the hot cocoa ingredients tucked inside.
Why You’ll Love Hot Cocoa Poke Cake
- Super easy to make with a boxed cake mix.
- Perfect for Christmas parties and holiday gatherings.
- Tastes just like a sweet cup of hot cocoa.
- Make-ahead friendly since it chills in the refrigerator.
- Pretty enough for the holiday dessert table.
- Great for feeding a crowd with very little effort.
Ingredients for Hot Cocoa Poke Cake
- Baked Chocolate Cake: Start with a boxed cake mix or your favorite homemade chocolate cake recipe.
- Marshmallow Fluff: Marshmallow fluff, also called marshmallow creme, melts into the cake and gives every bite a sweet, gooey center.
- Heavy Cream: Heavy cream is mixed with the hot fudge to make a smooth, rich filling.
- Hot Fudge: Warm hot fudge sauce adds a delicious chocolate flavor and makes the cake extra rich.
- Cool Whip: Spreads easily over the top of your cake after the filling has soaked in.
- Hot Cocoa Mix: Packets of hot chocolate mix are sprinkled over the whipped topping to give it the hot cocoa flavor.
- Dehydrated Marshmallows: These crunchy little marshmallows make the perfect topping.
- Grated Chocolate: A little grated chocolate on the top of the cake adds a pretty finish.
- Wooden Spoon: You’ll need a wooden spoon to make the poke holes.
How to Make Hot Cocoa Poke Cake
Bake and Cool the Cake: Prepare your boxed cake mix or homemade chocolate cake recipe according to the instructions. Bake it in a 13×9 inch pan. Let the cake cool completely.
Poke the Holes: Using the handle of a wooden spoon, poke holes all over the top of the cake. Make plenty of holes so every bite gets the filling.
Make the Marshmallow Filling: In a microwave-safe bowl, combine the marshmallow fluff and heavy cream or heavy whipping cream. Heat the mixture in the microwave for about one minute, or in a 20-second interval if your microwave heats quickly. Stir well until it’s smooth and creamy.
Fill the Cake: Spoon or pour the marshmallow mixture into all the poke holes. Be sure to fill each one so it gets into every slice.
Add the Hot Fudge: Warm the hot fudge sauce until it’s easy to pour. Then drizzle it over the cake, making sure it fills all the poke holes.
Chill the Cake: Place the cake in the refrigerator for one hour. It gives the filling time to soak into the cake. If needed, loosely cover it with plastic wrap while it chills.
Make the Topping: In a large bowl, stir together the Cool Whip with the packets of hot chocolate mix until everything is well combined.
Frost the Cake: Spread the hot cocoa whipped topping over the top of your cake, making an even layer from edge to edge.
Add the Toppings: Sprinkle mini marshmallows or dehydrated marshmallows over the top of the cake. Finish with grated chocolate or a handful of chocolate chips.
Chill and Serve: Return the cake to the refrigerator for another hour before serving. Then slice, serve, and enjoy!
How to Store Leftovers
Cover your leftover hot cocoa poke cake tightly with plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to 4 days.
When you’re ready for another slice, just pull it out of the fridge and enjoy. It’s just as rich, creamy, and delicious the next day.
More Recipes for Hot Cocoa Lovers
Hot Cocoa Poke Cake
Ingredients
- 1 9×13 Chocolate Cake Baked Box or Homemade Cake
- 7 oz. Marshmallow Fluff
- 2 tbsps Heavy Cream
- 1 cup Hot Fudge
- 1 8 oz. Container of Cool Whip
- 2 packets Hot Cocoa Mix
- Dehydrated Marshmallows for topping
- Grated Chocolate for topping
- Wooden Spoon
Instructions
- Start by poking holes in your prepared chocolate cake, as shown. I use the end of a wooden spoon.
- In a microwave safe bowl add your marshmallow fluff and heavy cream. Place in the microwave for one minute. Stir vigorously until well combined and smooth.
- Fill each hole with the mixture. Melt down your hot fudge and do the same. Place in the fridge for one hour.
- Mix together your cool whip and hot cocoa mix. Ice your cake with the mixture. Top with marshmallows and grated chocolate. Place in the fridge for an additional hour.
- Serve and enjoy. The only cake you will want this Christmas!
