Hot chocolate poke cake turns a classic chocolate sheet cake into a cozy holiday dessert. Warm chocolate filling seeps into the cake, while a fluffy marshmallow topping evokes a mug of hot cocoa.
Table of Contents
Recipe at a Glance
- Yield: 12–15 servings
- Prep time: 25 minutes
- Bake/cook time: 28–35 minutes
- Chill time: At least 2 hours
Why You’ll Love This Christmas Recipe
A festive combination of familiar holiday flavors, easy-to-follow preparation, and a beautiful finished dessert for sharing. Read through all the steps before starting and measure ingredients in advance.
Ingredients
- 1 3/4 cups (220 g) all-purpose flour
- 1 3/4 cups (350 g) granulated sugar
- 3/4 cup (65 g) unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon fine salt
- 2 large eggs
- 1 cup (240 ml) milk
- 1/2 cup (120 ml) neutral oil
- 2 teaspoons vanilla extract
- 1 cup (240 ml) hot water
- 1 can (14 oz / 397 g) sweetened condensed milk
- 1 cup (170 g) semisweet chocolate chips
- 1 1/2 cups (360 ml) cold heavy whipping cream
- 1/3 cup (40 g) powdered sugar
- 1 teaspoon vanilla extract, for topping
- 1 cup (about 85 g) marshmallow creme
- Mini marshmallows and chocolate shavings, optional garnish
How to Make Hot Chocolate Poke Cake with Marshmallow Frosting
- 1. Preheat oven to 350°F (175°C). Grease a 9-by-13-inch baking pan.
- 2. Whisk flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl. Add eggs, milk, oil, and vanilla and beat until combined. Carefully stir in hot water; batter will be thin.
- 3. Pour into the prepared pan and bake 28–35 minutes, until a toothpick inserted near the center comes out without wet batter. Cool for 15 minutes.
- 4. Heat sweetened condensed milk and chocolate chips together over low heat, stirring constantly until smooth. Remove from heat.
- 5. Use the handle of a wooden spoon to poke holes about 1 inch apart across the still-warm cake, stopping short of the bottom. Slowly pour the warm chocolate mixture over the cake, encouraging it into the holes.
- 6. Let the cake cool completely, then refrigerate for at least 2 hours so the filling settles.
- 7. Whip cold cream with powdered sugar and vanilla to medium-stiff peaks. In a separate bowl, loosen marshmallow creme with a spoonful of whipped cream, then gently fold in the remaining whipped cream.
- 8. Spread marshmallow frosting over the chilled cake. Top with mini marshmallows and chocolate shavings if desired. Keep refrigerated until serving.
Tips for Best Results
- Use a wooden spoon handle for holes large enough to hold the chocolate filling.
- Allow the cake to cool completely before adding whipped topping.
- Use cold cream and a chilled mixing bowl for a stable topping.
- For a stronger hot-cocoa feel, dust lightly with cocoa just before serving.
Storage and Make-Ahead Tips
Store covered in the refrigerator for up to 3 days. Because the topping contains whipped cream, do not leave the cake at room temperature for more than 2 hours.
Frequently Asked Questions
Can I bake the cake a day ahead?
Yes. Bake, poke, and fill the cake the day before, then refrigerate. Add marshmallow frosting closer to serving.
Can I use a boxed chocolate cake mix?
Yes. Bake a 9-by-13-inch chocolate cake according to package directions, then follow the filling and topping steps.
Why is my frosting runny?
The cream may not have been whipped enough, or the cake was still warm. Chill both before frosting.
More Christmas Baking Inspiration
Pair this recipe with other festive cookies, cakes, and holiday dessert bars for a varied Christmas dessert table.
Pinterest Title and Description
Pinterest title: Hot Chocolate Poke Cake with Fluffy Marshmallow Frosting
Pinterest description: This rich hot chocolate poke cake has chocolate filling soaked into every slice and a fluffy marshmallow topping. A cozy Christmas cake idea for holiday parties and chocolate lovers.