A rich, chocolatey cake filled with gooey marshmallows, melted chocolate, and creamy whipped topping — pure dessert heaven in every bite!

Why You’ll Love This Recipe

Decadent chocolate cake with a surprise gooey marshmallow and melted chocolate filling.
Whipped cream topping adds a light, creamy contrast.
Easy poke cake technique to add layers of flavor and moisture.
Optional crunchy cookie topping for added texture.
Perfect for birthdays, potlucks, or anytime you need a chocolate fix.

Ingredients

• 1 box chocolate cake mix (plus ingredients required on the box)

• 1 cup mini marshmallows

• 1 cup semi-sweet chocolate chips

• 1 can (14 oz) sweetened condensed milk

• 1 cup heavy cream

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 1/2 cup crushed chocolate sandwich cookies (optional)

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 12
Calories per serving: 420

Directions

Step 1: Bake the Cake

Preheat oven according to cake mix package instructions. Prepare and bake the chocolate cake in a 9×13-inch pan as directed.

Step 2: Poke Holes

Let cake cool for 10 minutes. Using the handle of a wooden spoon, poke holes all over the surface about 1 inch apart.

Step 3: Add Marshmallows and Chocolate Chips

Sprinkle mini marshmallows and chocolate chips evenly over the warm cake so they settle into the holes.

Step 4: Pour Sweetened Condensed Milk

Pour sweetened condensed milk evenly over the cake, making sure it seeps into the holes and covers the marshmallows and chocolate chips.

Step 5: Bake Again

Return cake to oven and bake for 10–15 minutes until marshmallows are gooey and chocolate chips are melted.

Step 6: Whip the Cream

While cake cools, whip heavy cream with powdered sugar and vanilla until stiff peaks form.

Step 7: Top the Cake

Spread whipped cream evenly over the cooled cake and sprinkle crushed cookies on top if desired.

Step 8: Chill and Serve

Refrigerate for at least 1 hour before serving for best flavor and texture.

Tips & Variations

• Use regular or gluten-free cake mix based on preference.

• Swap semi-sweet chocolate chips with dark or milk chocolate for different flavors.

• Add a drizzle of caramel sauce on top for extra decadence.

• Substitute crushed cookies with toasted nuts or chocolate shavings.

Frequently Asked Questions

Can I use homemade chocolate cake instead of a mix?
Yes! Just bake your favorite chocolate cake recipe and follow the same poke cake steps.

Why should I poke holes in the cake?
The holes allow the marshmallows, chocolate chips, and condensed milk to seep in, creating a gooey, moist texture inside.

How long can I store leftover cake?
Store covered in the refrigerator for up to 3 days.

Can I freeze this cake?
It’s best enjoyed fresh or refrigerated. Freezing may affect the texture of the marshmallows and whipped cream topping.

Final Thoughts

Gooey Marshmallow Chocolate Poke Cake is a wonderfully indulgent dessert that combines moist chocolate cake with gooey melted marshmallows and chocolate, all topped with a fluffy whipped cream layer. Simple to make and guaranteed to impress, it’s perfect for any chocolate lover’s dessert table.