Hot Cocoa Poke Cake Recipe

Imagine the cozy comfort of a rich mug of hot chocolate, but transformed into a moist, decadent cake that’s just begging for a dollop of whipped cream. That’s exactly what this Hot Cocoa Poke Cake is all about. It’s the heroic dessert that saves the day when you need a little something sweet without a whole lot of fuss. Whether you’re hosting a holiday party, dealing with a case of the winter blues, or just rewarding yourself for making it through another Tuesday, this cake is your answer. It’s the kind of recipe that makes people think you slaved away, when really, it’s one of the easiest desserts you’ll ever make.

Table of Contents

Table of Contents

Why You’ll Love This Hot Cocoa Poke Cake

• Incredibly Easy: Starting with a boxed cake mix keeps things simple, so you can focus on the fun part: poking holes and pouring chocolate!
• Moist & Rich: The sweetened condensed milk and hot cocoa mixture soaks into every nook and cranny, guaranteeing a dessert that’s never dry.
• Crowd-Pleaser: Kids and adults alike will go crazy for this chocolatey treat. It’s a guaranteed hit at potlucks and family gatherings.
• Endlessly Customizable: Top it with marshmallows, chocolate chips, or a sprinkle of cinnamon—make it your own!

Gathering Your Ingredients

Don’t you just love when a recipe uses simple, easy-to-find ingredients? This one is a winner on that front. Here’s what you’ll need to create this chocolate masterpiece.

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For the Cake:

• 1 box (15.25 oz) chocolate cake mix (plus the ingredients listed on the box, typically eggs, oil, and water)

For the Poke Mixture:

• 1 can (14 oz) sweetened condensed milk
• 1 packet (about 1 oz) hot cocoa mix

For the Topping:

• 1 container (8 oz) frozen whipped topping, thawed (like Cool Whip)
• Mini marshmallows, for garnish
• Chocolate shavings or sprinkles, for garnish (optional)

Let’s Bake This Dreamy Cake

Ready to create some magic? Follow these simple steps for a dessert that’s as fun to make as it is to eat.

1. Bake the Cake: Preheat your oven according to the cake mix directions. Prepare the chocolate cake batter as directed on the package. Pour the batter into a greased 9×13-inch baking dish and bake for the recommended time, or until a toothpick inserted into the center comes out clean.
2. Poke the Holes: As soon as the cake comes out of the oven, use the handle of a wooden spoon or a round chopstick to poke holes all over the top of the warm cake. Don’t be shy—make plenty of holes for that yummy mixture to seep into!
3. Make the Soak: In a small bowl, whisk together the sweetened condensed milk and the packet of hot cocoa mix until it’s smooth and well combined.
4. Soak the Cake: Slowly pour the hot cocoa mixture over the warm cake, aiming to fill all the holes. Take your time here, letting the liquid absorb. This is the secret to an incredibly moist cake!
5. Cool Completely: Allow the cake to cool completely to room temperature. This is a crucial step—if you top it with whipped cream while it’s warm, the topping will melt.
6. Add the Finishing Touches: Once the cake is cool, spread the thawed whipped topping evenly over the surface. Sprinkle generously with mini marshmallows and any other toppings you love. For a real treat, you can even toast the marshmallows lightly with a kitchen torch.

The Simple Tools You’ll Need

You won’t need any fancy equipment for this recipe! Just gather these basics:

• 9×13-inch baking dish
• Mixing bowls
• Whisk
• Wooden spoon or chopstick for poking
• Spatula for spreading

Hot Cocoa Poke Cake Tips & Tricks

I’ve made this cake more times than I can count, and I’ve picked up a few tricks along the way. Here’s how to make sure yours turns out perfectly every single time.

• Warm Cake is Key: Pour the hot cocoa mixture over the cake while it’s still warm from the oven. A warm cake absorbs the liquid much better than a cool one.
• Hole Size Matters: The handle of a wooden spoon creates the perfect-sized hole—big enough for the soak to get in, but not so big that the cake falls apart.
• Get Creative with Flavors: Try using a peppermint hot cocoa mix for a festive twist, or add a teaspoon of instant espresso powder to the soak for a mocha flavor. The possibilities are endless!
• Storage: Because of the whipped topping, this cake needs to be stored in the refrigerator. Cover it well, and it will stay delicious for 3-4 days.

This recipe reminds me of the first time I made it for my kids on a snowy afternoon. Their eyes lit up when they saw the mini marshmallows, and the sound of happy chewing was the only thing you could hear in the kitchen. It’s moments like that which remind me why I love to cook.

What to Serve With Your Cake

This Hot Cocoa Poke Cake is a star all on its own, but it’s even better with a hot cup of coffee or a glass of cold milk. If you’re serving it for a party, it pairs wonderfully with a scoop of vanilla ice cream for the ultimate indulgence. Looking for more easy dessert ideas? You have to try this incredibly simple Chocolate Chip Cookie Bars recipe—it’s another family favorite that’s always a hit.

Nutrition Information*

*This is an estimated nutrition breakdown per serving, assuming the cake is cut into 12 pieces. Please note that this can vary based on the specific brands of ingredients you use.

• Calories: ~350
• Carbohydrates: 55g
• Protein: 5g
• Fat: 12g
• Saturated Fat: 6g

Your Hot Cocoa Poke Cake Questions, Answered!

Can I make this cake ahead of time?

Absolutely! This cake is a great make-ahead dessert. You can bake it, add the soak, and let it cool completely a day in advance. Just wait to add the whipped topping and marshmallows until right before you’re ready to serve so they stay fresh and fluffy.

Can I use homemade whipped cream instead of Cool Whip?

You sure can. If you prefer, you can substitute the frozen whipped topping with an equal amount of freshly whipped cream. Just keep in mind that fresh whipped cream is a bit less stable, so the cake is best eaten the same day.

How should I store leftovers?

Store any leftover cake covered tightly in the refrigerator. It will keep well for 3-4 days. The cake might get a little denser as it sits, but it will still be delicious!

Can I freeze Hot Cocoa Poke Cake?

I don’t recommend freezing this cake after the whipped topping and marshmallows have been added. However, you can freeze the soaked cake (without toppings) for up to a month. Thaw it overnight in the refrigerator and then add the toppings before serving.

There you have it—a dessert that’s as easy as it is impressive. This Hot Cocoa Poke Cake is the perfect way to bring a little warmth and sweetness to any day. It’s the kind of recipe that becomes a tradition, one sweet, chocolatey bite at a time. I hope it brings as much joy to your kitchen as it has to mine. Happy baking!