Smores Poke Cake
User Reviews
4.5
Smores Poke Cake
Description
Smores Poke Cake starts with a rich chocolate cake baked in a 9×13-inch pan. After baking, holes are poked across the surface to allow a marshmallow and sweetened condensed milk mixture to soak in, adding moisture and sweetness inside the cake. The topping of chopped graham crackers provides a crunchy contrast, while mini marshmallows add a chewy texture mimicking traditional s'mores. Drizzling hot fudge over the top brings an additional layer of chocolate richness. The method creates a dessert with combined creamy, crunchy, and soft textures, highlighting classic s'mores ingredients in cake form.
This cake suits gatherings or dessert after casual meals and offers a playful take on camping treats. It’s best served at room temperature or slightly chilled to maintain its structure and allow the flavors to meld.
The marshmallow creme should be warmed gently before mixing to ensure smooth incorporation, and the careful distribution of the marshmallow mixture prevents sogginess by filling the holes evenly.
Ingredients
- devil’s food chocolate cake mix I used Duncan Hines, one 15.25-ounce box
- marshmallow creme slightly melted, one 7-ounce container
- sweetened condensed milk one 14-ounce can
- 6 graham cracker sheets coarsely chopped into 1/2-inch pieces, full-size
- mini marshmallows about 1 to 1 1/2 cups
- hot fudge for drizzling (store-bought or homemade, about 1/2 cup
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
- Warm marshmallow creme before mixing to avoid clumps and ease spreading into cake holes.
- Poke holes evenly across the cake surface to allow thorough soaking of the marshmallow mixture.
- Serve the cake at room temperature or chilled for best texture and flavor.
- This recipe is adapted from Better-Than-Anything Chocolate Cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9x13-inch cake
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 399kcal | 20% |
| Carbohydrates | 77g | 26% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 20mg | 7% |
| Sodium | 225mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 59g | 118% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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