Hot Chocolate Poke Cake
Hot Chocolate Poke Cake is a deliciously moist chocolate cake with little pockets of rich, creamy hot chocolate pudding throughout. The cake is soft and full of chocolate flavor, while…
Tip: save now, cook later.Hot Chocolate Poke Cake is a deliciously moist chocolate cake with little pockets of rich, creamy hot chocolate pudding throughout. The cake is soft and full of chocolate flavor, while the pudding adds a smooth, gooey surprise in every bite. It’s topped with fluffy whipped cream and a sprinkle of cocoa for that perfect finishing touch.
I love making this cake for cold evenings when you want something cozy but not too heavy. What’s fun about this recipe is poking holes all over the baked cake and pouring warm chocolate pudding right into them—this simple step makes the cake extra special and so satisfying. It feels like a little treat hiding inside every slice!
My favorite way to serve this cake is with a mug of milk or a cup of tea. It’s also a big hit at parties because it’s both playful and comforting. If you’re sharing it with friends or family, watch how quickly it disappears—everyone loves the chocolatey magic inside!
Key Ingredients & Substitutions
Chocolate cake mix: Using a box mix makes this cake easy and quick. If you want, you can use your favorite homemade chocolate cake recipe for a more personalized touch.
Instant chocolate pudding: This is what seeps into the holes and makes the cake moist and rich. If you can’t find chocolate pudding, vanilla works too for a different but tasty twist.
Mini marshmallows: These give the cake that classic hot chocolate vibe. If you prefer, you can swap them for larger marshmallows and cut them into smaller pieces. Toasting them adds a lovely smoky flavor.
Heavy whipping cream: Whipped into soft peaks, it creates a light, fluffy topping that balances the rich chocolate. For a dairy-free option, try coconut cream instead—it whips up nicely too.
Chocolate drizzle: Melted semisweet chocolate adds a beautiful shine and extra chocolate punch. You can use store-bought chocolate syrup for an easier alternative.
How Do You Perfectly Poke the Cake and Add Pudding Without Making a Mess?
Poking the cake is key to getting the pudding inside, so it stays moist and flavorful throughout. Here’s how to do it right:
- Make sure the cake is warm but not hot; this helps the pudding soak in without the cake crumbling.
- Use the handle of a wooden spoon or a sturdy skewer to poke holes about 1 inch apart all over the cake.
- Pour the pudding slowly and evenly, letting it fill each hole. Don’t rush—this is what gives the cake that gooey, dreamy texture.
- Spread any leftover pudding gently over the top for extra creaminess but be careful not to disturb the holes.
- Chill the cake well after this step to let the pudding set inside the cake pockets perfectly.
Taking your time during this step makes a big difference in how moist and delicious the cake turns out!
Equipment You’ll Need
- 9×13 inch baking dish – perfect size for even baking and easy slicing.
- Wooden spoon or skewer – great for poking holes in the cake without breaking it.
- Mixing bowls – you’ll need these for making the pudding and whipping cream.
- Electric mixer or whisk – makes whipping cream quick and smooth.
- Kitchen torch or broiler – to toast marshmallows nicely for that classic hot chocolate look.
- Measuring cups and spoons – for accurate ingredient amounts.
Flavor Variations & Add-Ins
- Swap chocolate pudding for peppermint-flavored pudding for a minty twist that’s perfect in winter.
- Add a layer of crushed peppermint candies or candy canes on top for a crunchy, festive touch.
- Use white chocolate chips in the cake batter or pudding for a sweeter, creamier flavor.
- Stir in a teaspoon of cinnamon or chili powder to the pudding for a warm, spicy kick that complements chocolate well.
Hot Chocolate Poke Cake
Ingredients You’ll Need:
For The Cake:
- 1 box chocolate cake mix (or homemade chocolate cake batter)
- Ingredients required by cake mix (usually eggs, oil, water)
For The Pudding:
- 1 package (3.9 oz) instant chocolate pudding mix
- 2 cups cold milk
For The Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For The Topping & Garnish:
- 1 ½ cups mini marshmallows (plus extra for topping)
- 2 ounces semisweet chocolate, melted (for drizzling)
- ½ cup crushed chocolate cookies or chocolate shavings (optional)
- Cocoa powder for dusting (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and mix ingredients, 30–35 minutes to bake the cake, and at least 30 minutes chilling time to set the pudding in the cake. Allow another 10-15 minutes to toast marshmallows and drizzle chocolate before serving. In total, plan on about 1.5 hours from start to finish.
Step-by-Step Instructions:
1. Preparing the Cake:
Preheat your oven to the temperature listed on the cake mix box. Prepare the chocolate cake batter according to the directions on the box or your homemade recipe. Pour the batter into a greased 9×13 inch baking pan. Bake for 30-35 minutes or until a toothpick comes out mostly clean. Let the cake cool slightly so it’s warm but not hot.
2. Poke the Cake:
Using the handle of a wooden spoon or a thick skewer, poke holes all over the surface of the cake about one inch apart. This lets the pudding soak inside and keep the cake moist.
3. Make and Add the Pudding:
In a bowl, whisk together the instant chocolate pudding mix and cold milk for about two minutes until the pudding thickens. Pour the pudding evenly over the warm cake, making sure it fills the holes. Spread any remaining pudding gently on top. Refrigerate the cake for at least 30 minutes to allow the pudding to set.
4. Whip the Topping:
While the cake chills, whip the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form. This light topping balances the rich chocolate layers.
5. Assemble the Cake:
Once the pudding has set, remove the cake from the refrigerator. Spread the whipped cream evenly over the pudding layer.
6. Add Marshmallows and Garnish:
Sprinkle mini marshmallows generously on top of the whipped cream. Toast them using a kitchen torch until golden brown and slightly melted. If you don’t have a torch, place the cake briefly under a broiler for 1-2 minutes—watch closely to avoid burning. For extra crunch and texture, sprinkle crushed chocolate cookies or chocolate shavings on top.
7. Drizzle Chocolate and Serve:
Drizzle melted semisweet chocolate over the marshmallows. Let the cake chill for 10-15 minutes more to meld flavors. Cut into squares and enjoy your cozy Hot Chocolate Poke Cake!
Can I Use Homemade Cake Instead of a Box Mix?
Absolutely! You can use your favorite homemade chocolate cake recipe. Just be sure to bake it in a 9×13 inch pan and poke holes while it’s still warm for the pudding to soak in perfectly.
How Should I Store Leftover Hot Chocolate Poke Cake?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The cake will stay moist and the pudding keeps it delicious. Reheat briefly if preferred, but it’s great cold too!
Can I Freeze This Cake?
Yes, you can freeze the cake without the whipped topping. Wrap it tightly with plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before adding fresh whipped cream and marshmallows.
What If I Don’t Have a Kitchen Torch to Toast Marshmallows?
No worries! You can place the cake under the oven broiler for 1-2 minutes. Watch it closely to prevent burning and keep it nice and golden.
