Hot Cocoa Poke Cake Recipe

Warm, gooey, and decadent, this Hot Cocoa Poke Cake Recipe blends chocolate cake, creamy pudding, and marshmallow topping into a winter dessert you'll crave all season long.

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 30

Chill Time: 2

Total Time: 2 45

Servings: slices

Calories: 385kcal

Cost: $8

Equipment

1 9x13 inch baking dish Glass or metal recommended
1 Mixing bowl Large, for cake and pudding
1 Electric mixer For smooth cake batter
1 Wooden spoon handle To poke holes in cake
1 Whisk For smooth pudding
1 set Measuring cups & spoons Accurate quantities

Ingredients

Chocolate Cake Base

1 box Devil's food cake mix 15.25 oz size
3 Large eggs Room temperature
½ cup Vegetable oil
1 ¼ cup Water
¼ cup Unsweetened cocoa powder Extra chocolate flavor

Hot Cocoa Filling

1 box Chocolate instant pudding mix 3.9 oz box
2 cups Cold milk Whole milk preferred
½ cup Hot cocoa mix Choose a rich, classic blend
¼ cup Sweetened condensed milk Adds creaminess

Marshmallow Topping

8 oz Cool Whip Thawed
2 cups Mini marshmallows Fresh, fluffy
¼ cup Chocolate chips Optional, for texture
2 tablespoon Chocolate fudge sauce Drizzled before serving

Instructions

Preheat oven to 350°F and grease a 9x13-inch dish.
Mix cake ingredients until smooth and pour into the dish.
Bake 28–32 minutes or until toothpick comes out clean.
Let cake cool 15 minutes, then poke holes with wooden spoon handle.
Whisk pudding, milk, hot cocoa mix, and condensed milk.
Pour pudding mixture over cake, spread gently to fill holes.
Refrigerate at least 2 hours or overnight for best flavor.
Top with Cool Whip, marshmallows, chocolate chips, and fudge drizzle.
Chill 30 more minutes before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition