Warm, gooey, rich, and ridiculously easy—this Hot Chocolate Poke Cake is comfort in every bite.
You get all the goodness of a classic chocolate cake, soaked with creamy hot cocoa pudding, then topped with whipped topping and marshmallows.
It’s that kind of dessert you bring to a gathering and everyone asks for the recipe.
It’s cozy, sweet, and a little nostalgic.
Why I Love This Recipe
This recipe takes me back to cold nights, big sweaters, and watching movies with a big slice of something warm and chocolatey. It started as a winter treat, but now we make it year-round because it’s that good.
- It uses boxed cake mix, so it’s super easy
- It’s soaked in creamy hot cocoa pudding
- The texture is rich and fudgy
- It’s a fun twist on traditional poke cake
- You can dress it up or keep it simple
What You’ll Need
- 1 box (15.25 oz) chocolate cake mix
- Ingredients listed on cake box (usually 3 eggs, ½ cup oil, 1 cup water)
- 2 cups whole milk
- 1 packet (3.9 oz) instant chocolate pudding mix
- 1 cup hot chocolate (prepared, cooled)
- 1 container (8 oz) whipped topping, thawed
- 1 cup mini marshmallows
- 2 tablespoons chocolate syrup
- Optional: chocolate curls or shavings for garnish
Pro Tips
- Let the cake cool slightly before poking holes or it’ll tear.
- Mix the pudding while the cake cools so it doesn’t set too much before pouring.
- Use the end of a wooden spoon to poke holes—perfect size.
- Chill the cake for at least 2 hours before serving so everything sets.
- Add chocolate curls or mini chips for an extra fancy topping.
Tools You’ll Need
- 9×13-inch baking pan
- Mixing bowls
- Hand mixer or whisk
- Measuring cups and spoons
- Wooden spoon (for poking holes)
- Rubber spatula
Substitutions and Variations
- Swap chocolate cake mix for devil’s food or fudge cake
- Use chocolate milk instead of hot chocolate
- Add a layer of crushed graham crackers for s’mores vibes
- Top with crushed peppermint for a holiday twist
- Use vanilla pudding if you don’t have chocolate (still yummy!)
Make Ahead Tips
You can bake the cake a day ahead, poke it, and pour the pudding mixture on. Then just wrap it tightly and refrigerate overnight. Add the whipped topping and marshmallows right before serving.
Cooking Time and Servings
Servings: 12
Total Time: About 1 hour (including chilling)
Cooking Steps
Step 1: Bake the Chocolate Cake
Prepare the chocolate cake mix according to the box instructions (usually 3 eggs, ½ cup oil, and 1 cup water). Pour the batter into a greased 9×13-inch pan and bake at 350°F for 30–35 minutes, or until a toothpick comes out clean.
Step 2: Poke the Cake
Let the cake cool for 15 minutes. Then, using the end of a wooden spoon, poke holes all over the cake, about 1 inch apart.
Step 3: Make the Hot Cocoa Pudding
In a medium bowl, whisk together 2 cups whole milk, 1 cup prepared hot chocolate (cooled), and 1 packet of instant chocolate pudding mix until thick but pourable—about 2 minutes.
Step 4: Pour Pudding Over Cake
Immediately pour the pudding mixture over the poked cake, making sure it seeps into all the holes. Use a spatula to gently spread it evenly.
Step 5: Chill the Cake
Cover the cake with plastic wrap and refrigerate for at least 2 hours to set.
Step 6: Top and Decorate
Once chilled, spread 8 oz of whipped topping over the cake. Sprinkle with 1 cup mini marshmallows. Drizzle with 2 tablespoons of chocolate syrup and top with optional chocolate curls.
Macros (Per Serving)
Calories: 310
Protein: 4g
Fat: 12g
Carbs: 47g
Sugar: 31g
Fiber: 1g
Why This Recipe Works (Quick Science)
When you pour pudding over the warm cake, it seeps into the holes and soaks into the crumb. This makes the cake extra moist and gives that rich, custardy texture. Using both milk and hot chocolate adds creaminess and extra chocolate flavor. The whipped topping keeps things light and fluffy on top.
Common Mistakes
- Poking too early: If the cake’s too hot, it’ll fall apart.
- Letting pudding sit too long: It’ll set and won’t pour easily into the holes.
- Forgetting to chill: The cake needs time to absorb the pudding and set up.
- Overmixing pudding: It can get too thick too fast—whisk just until it thickens slightly.
What to Serve With
- A big mug of real hot chocolate
- Fresh berries on the side
- Scoop of vanilla ice cream
- Coffee or espresso for grown-ups
FAQ
Can I use homemade cake instead of boxed mix?
Absolutely! Use any chocolate cake recipe you like in a 9×13 pan.
Can I make it ahead?
Yes! Bake and soak the cake a day ahead, then top before serving.
Does it have to be refrigerated?
Yes, because of the pudding and whipped topping.
Can I freeze it?
You can freeze the cake before adding toppings. Thaw in the fridge, then top and serve.
Can I use a different pudding?
Yes—vanilla or cookies and cream are fun swaps!
Hope you give this cake a try and tell me how it turned out! I’d love to hear what toppings you added or if you gave it your own twist. Drop a comment and let’s chat chocolate!
