S’mores Poke Cake — Chocolate cake gets poked all over and soaked in a marshmallow creme mixture before being topped with crushed graham crackers, toasted marshmallows, and hot fudge sauce.
Table of Contents
S’mores by way of an unapologetically rich and decadent poke cake — two of my favorite things married into one glorious and easy dessert!
You start by making a chocolate cake (I used a boxed mix but you can double this scratch recipe if you’re so inclined) and after it comes out of the oven, poke holes with the blunt end of a wooden spoon over the surface.
The holes absorb a mixture of slightly melted marshmallow creme and sweetened condensed milk, which helps the cake stay incredibly moist. Crush graham crackers over the top before adding marshmallows. Yes, there’s both marshmallow creme and marshmallows because in my book you can’t have s’mores without an abundance of marshmallows.
Before serving, drizzle with hot fudge and don’t forget to put on your stretchy pants. It’s a sticky, messy cake to slice neatly, but s’mores are sticky and messy after all.
Ingredients for This Recipe
The ingredients needed for this ultra rich marshmallow chocolate poke cake are few, but they’re all the right ones. For this easy recipe, you’ll need:
- Devil’s Food chocolate cake mix (or another favorite boxed chocolate cake mix)
- Marshmallow creme
- Sweetened condensed milk
- Graham crackers
- Mini marshmallows
- Hot fudge
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make S’mores Poke Cake
I don’t think I could make this marshmallow s’mores cake any easier!
- Prepare the boxed cake mix according to package instructions (you’ll likely need to add eggs, oil, and water) and bake in a 9×13-inch pan.
- While the cake bakes, warm the marshmallow creme in the microwave to melt it slightly.
- Add it to a mixing bowl along with the sweetened condensed milk. Stir them together and set aside.
- Once the cake comes out of the oven, poke it all over with the end of a wooden spoon and then pour the marshmallow creme mixture over top, making sure to evenly distribute it. You want to make sure every hole you poked gets filled with it!
- Sprinkle crushed graham crackers over top, followed by the mini marshmallows.
- Optionally toast the marshmallows and drizzle with hot fudge sauce.
How to Toast the Marshmallows
I broke out my creme brûlée torch to lightly toast the marshmallows. It’s this one and it’s only $20 bucks, cheap culinary thrills. You could probably put the pan under the broiler but be very, very careful. Watch it the entire time because you don’t want to burn the marshmallows or graham crackers, which is why I prefer the handheld control of my torch.
Poke Cake FAQs
Definitely! This s’mores cake will last up to 5 days in the fridge. Just note that the graham crackers lose their crispness over time, so if you plan on serving this to guests I recommend doing so within the first 24 hours.
If you don’t have a handheld torch and also aren’t confident using the broiler, you can skip toasting the marshmallows altogether. Just note that you’ll lose some of the authentic s’mores flavor if you go that route!
No! Make sure to buy sweetened condensed milk and NOT evaporated milk. They’re two totally different things, but it’s easy to get confused and grab one instead of the other.
I don’t recommend using regular sized marshmallows for this cake since they’re hard to slice into. Mini marshmallows are perfectly bite-sized, so use those.
Sure! If you don’t want to use a box mix, double this scratch chocolate cake recipe instead.
Nope, you have to make this chocolate poke cake with marshmallow fluff. Sorry, that’s the only way I’ve tested this recipe!
Storage Instructions
The poke cake will keep airtight for up to 5 days. The graham crackers will soften and the marshmallows will become gooier over time.
I store this cake in the refrigerator because I really like chilled chocolate cakes, but you can store it at room temperature if preferred.
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Smores Poke Cake
Ingredients
- one 15.25-ounce box devil’s food chocolate cake mix, I used Duncan Hines
- one 7-ounce container marshmallow creme, slightly melted
- one 14-ounce can sweetened condensed milk
- 6 full-size graham cracker sheets, coarsely chopped into 1/2-inch pieces
- about 1 to 1 1/2 cups mini marshmallows
- about 1/2 cup hot fudge, for drizzling (store-bought or homemade)
Instructions
- Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
- Make cake according to package directions (likely adding 3 eggs, water, and oil) and bake as directed (likely about 25 to 30 minutes).
- While the cake bakes, remove the seal from the marshmallow creme, and heat it for about 10 to 15 seconds on high power in the microwave, just enough to soften it. Watch very closely because it will puff up very quickly and you don’t want it to overflow.
- Using a spatula, scrape the marshmallow creme into a large bowl.
- Add the sweetened condensed milk and whisk to combine; set aside.
- Remove cake from the oven when it’s done and using the blunt end of a wooden spoon, poke holes over the surface of the cake. I didn’t count but I estimate I poked about 60 holes, evenly spaced over the surface.
- Slowly pour the marshmallow and sweetened condensed milk mixture over the holes, taking your time to evenly distribute it so that all the holes receive some.
- Evenly sprinkle the graham crackers.
- Evenly sprinkle the marshmallows.
- Lightly toast the marshmallows with a handheld torch. I haven’t tried using the broiler and cannot speak to the results or the duration. Likely less than 1 minute and if you try it, watch it the entire time and don’t turn your back on it for a second because it will be very prone to burning. Alternatively, omit toasting step if you’re not confident with your broiler.
- Evenly drizzle with hot fudge before serving. Cake will keep airtight for up to 5 days noting the graham crackers soften and marshmallows become gooier over time. I store this cake in the fridge because I really like chilled chocolate cakes but you can store it at room temp if preferred.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Poke Cake Recipes:
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Better-Than-Anything Peanut Butter Cake — A peanut butter lovers dream: PB, PB chips, and PB cups! An easy, no-mixer poke cake that’s drenched with caramel to keep it super moist! Lives up to it’s name and tastes amazing!
Caramel Cream Poke Cake — A creamy caramel mixture soaks into soft yellow cake before being topped with whipped cream and more CARAMEL! An easy cake that’s a guaranteed winner!
Strawberries and Cream Poke Cake — This poke cake recipe uses just four ingredients and is a hit at parties and potlucks! It’s a moist, refreshing dessert you’ll definitely want seconds of!
Red Velvet Poke Cake — If you like red velvet, you’re going to LOVE this EASY red velvet cake recipe!! Super soft, moist, topped with luscious cream cheese frosting and chocolate chips!
I am making this cake for my husband for his birthday next week. My daughters and him are very excited to try it.
Ok that’s wonderful and hope it turns out great for you!
I love ALL things s’mores and this poke cake is DEFINITELY no exception!!
I wish I was eating a slice of this cake right now instead of a bowl of oatmeal!! Looks SO good.
Such a beautifully indulgent cake. It will be perfect for the dead of winter when I am big time craving summertime vibes.
hey girl -yummy for my tummy!
Well, you know I love this. Poke cake, check. Chocolate, check. S’mores, even better!
Even though it was still 89F here yesterday, this made me thinking of smores which I always associate with summer :)
Um yes please! All of these recipes look great, but anything smores has my heart!
I am loving everything about this cake! Poke cakes are so fun to make and eat!
I love the toasted marshmallows on top–very authentic but without the campfire smell. You’re covering every yummy flavor in your poke cake recipes ( something for everyone)!
Oh man. Way to tempt me on a Friday! The torching of the marshmallows is the perfect finishing touch. This is amazing!