Cocoa Poke Cake (Perfect Christmas Dessert)

Craving something rich and cozy for Christmas? This Cocoa Poke Cake is a chocolate lover’s dream, moist, creamy, and topped with a whipped cocoa cloud. Each bite melts with fudgy warmth, soft marshmallow, and holiday sweetness that’s simply irresistible.

Why You’ll Love This Cocoa Poke Cake

You’ll love this Cocoa Poke Cake for its simplicity and flavor. It starts with a boxed chocolate cake mix, so prep is quick and cleanup is easy. Each poke fills with silky marshmallow and fudge, creating a luscious bite that’s both gooey and light. The whipped cocoa topping adds a creamy, mousse-like layer that chills beautifully for parties or family dinners. It’s the perfect make-ahead dessert that stays moist for days. Plus, the marshmallows and mini chocolate chips make it look festive and fun on any Christmas table. Whether you’re hosting or gifting, this dessert guarantees compliments and smiles all around.

Ingredients You’ll Need

You only need a few pantry staples for this Cocoa Poke Cake.
For the cake base, grab your favorite chocolate cake mix and the ingredients listed on its box. You’ll also need some marshmallow creme and a bit of water to make a smooth, pourable mixture. For the filling, you’ll use rich chocolate fudge sauce. The topping comes together with whipped topping and hot chocolate mix for a creamy, cocoa flavor. Finally, mini marshmallows and mini chocolate chips add a fun, festive finish. Any boxed chocolate cake mix works beautifully, so choose what you love most.

Ingredient Notes & Substitutions

Any store-bought chocolate cake mix works perfectly, so grab the one you prefer. You can swap marshmallow creme for marshmallow fluff if that’s what you have. For the fudge sauce, pick a thick and rich kind for the best texture. Use low-fat whipped topping if you want a lighter version, but avoid overmixing so it stays fluffy. Mini marshmallows add a cute, puffy finish, though chopped large ones work fine too. Always microwave marshmallow creme in a safe bowl, not its container. For a fun twist, drizzle caramel or peppermint syrup over the top.

Step-by-Step Instructions

Follow these simple steps for the perfect Cocoa Poke Cake.

Bake the Cake

Prepare your boxed chocolate cake mix following the package directions. Pour into a greased 9×13-inch pan. Bake until a toothpick comes out clean. If you’re using a glass pan, check for doneness a few minutes early. Once baked, let the cake cool completely before adding the fillings.

Add the Marshmallow Layer

When the cake has cooled, poke rows of holes across the top about an inch apart using the handle of a wooden spoon. In a microwave-safe bowl, heat the marshmallow creme with a little water for a few seconds, then stir until smooth. If needed, warm it a bit more. Pour this over the cake, pressing gently so it seeps into the holes. This step creates the gooey marshmallow pockets everyone loves.

Add the Fudge Sauce

Warm your chocolate fudge sauce according to the label. Spread it evenly over the marshmallow layer. Let it cool before moving to the next step. This keeps the layers neat and creamy.

Make the Whipped Cocoa Topping

In a bowl, combine the whipped topping with the hot chocolate mix. Fold gently until blended and smooth. Avoid heavy stirring to keep it light and fluffy. The topping should look airy and soft with a hint of cocoa color.

Assemble and Chill

Spread the whipped cocoa topping evenly over the cooled cake. Refrigerate for at least one hour so the flavors blend and the texture firms up. Before serving, sprinkle mini marshmallows and chocolate chips over the top. Slice and serve chilled for the best taste.

Helpful Tips for Perfect Results

Always let the cake cool before adding marshmallow layers. Don’t overheat the marshmallow creme; use short bursts in the microwave. Gently fold the cocoa mix into the whipped topping so it stays fluffy. For the prettiest look, add marshmallows just before serving to keep them soft. Store leftovers covered in the refrigerator for up to three days. Serve cold or slightly softened for a perfect creamy bite every time.

Make-Ahead and Storage Tips

You can make this Cocoa Poke Cake a day ahead. Prepare it completely, then cover and refrigerate overnight. Add the marshmallow and chocolate chip topping right before serving for the best look and texture. The cake stays moist and rich for several days when stored properly.

Flavor and Texture Profile

Every slice of this Cocoa Poke Cake tastes like hot cocoa turned into dessert. The cake is soft and fluffy, filled with fudge and marshmallow layers that add depth and sweetness. The whipped cocoa topping brings a smooth, creamy finish. Together, these layers create a cozy and indulgent dessert that feels like winter comfort on a plate.

Common Questions (FAQ)

Other Recipes You May Enjoy

• banana pudding poke cake
• peppermint brownies rich fudgy Christmas
• chocolate-covered Oreos holiday treat
• Christmas sugar cookie bars soft chewy
• Christmas candy cane cookies recipe
• Christmas crack saltine cracker toffee

Conclusion

This Cocoa Poke Cake is full of holiday cheer, rich chocolate flavor, and creamy marshmallow layers. It’s simple to make, perfect for sharing, and always a hit at Christmas gatherings. Make it once and it’ll become a family favorite. Don’t forget to check out more dessert ideas on Pinterest and share how yours turned out.