There’s something undeniably nostalgic about the combination of gooey marshmallows, rich chocolate, and crunchy graham crackers — it takes me right back to summer nights spent by the campfire. This S’mores Poke Cake captures that beloved flavor in a delightful and simple dessert that's perfect for family gatherings or a cozy weeknight treat. With minimal prep and an impressive presentation, this cake is sure to please everyone, from picky dessert eaters to the most adventurous sweet tooth. The best part? You can whip it together in less than an hour, and it boasts a luscious filling that makes every bite a bit more indulgent. Imagine digging your fork into layers of moist chocolate cake, sweetened condensed milk, and marshmallow crème, topped off with whipped topping and a sprinkle of graham cracker crumble. Whether you’re looking to impress guests or just craving a taste of nostalgia, this S’mores Poke Cake is the ultimate solution. Here’s exactly how to make it.
Ingredients
For the Cake
- 15.25 ounces chocolate cake mix
- 3 large eggs
- 1 cup water
- ½ cup vegetable oil
For the Poke Filling
- 14 ounces sweetened condensed milk
- 7 ounces marshmallow creme
For the Topping
- 8 ounces whipped topping, thawed
- 2 cups miniature marshmallows
- ½ cup semisweet chocolate chips
- 8 whole graham crackers, crushed
- ½ cup chocolate sauce
Note: You can substitute vegetable oil with melted coconut oil for a different flavor.
Why You'll Love This Recipe
- Nostalgic Flavor — This cake captures the beloved taste of classic s'mores, evoking warm memories of summer nights around the campfire.
- Quick and Simple — With less than an hour of prep, you can create this eye-catching dessert without stress, making it perfect for unexpected gatherings.
- Irresistible Texture — The combination of moist chocolate cake, creamy filling, and crunchy graham cracker topping provides a delightful contrast in every bite.
- Kid-Friendly Fun — Kids will love helping to poke the holes and sprinkle the toppings, making it a fantastic family activity in the kitchen.
- Impressive Presentation — The layered look topped with toasted marshmallows and drizzled chocolate transforms this simple cake into a dessert worthy of any celebration.
Recipe At a Glance
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Total Time: 2 hours 47 minutes (including cooling and refrigeration)
- Servings: 12
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Lightly grease a 9 by 13 inch baking dish.
- Place the chocolate cake mix in a large mixing bowl.
- Add the eggs to the bowl.
- Add the water to the bowl.
- Add the vegetable oil to the bowl.
- Beat the mixture until smooth and fully combined.
- Pour the batter evenly into the prepared baking dish.
- Place the baking dish in the preheated oven.
- Bake for 28 to 32 minutes, until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and allow it to cool for 10 minutes.
- Poke holes evenly across the warm cake using the handle of a wooden spoon.
- Pour the sweetened condensed milk evenly over the cake.
- Spread the sweetened condensed milk across the surface and press the liquid gently into the holes.
- Warm the marshmallow creme until soft enough to spread.
- Spoon the marshmallow creme evenly over the cake.
- Spread the marshmallow creme across the surface.
- Allow the cake to cool completely.
- Spread the thawed whipped topping evenly over the cake.
- Sprinkle the miniature marshmallows evenly over the whipped topping.
- Sprinkle the semisweet chocolate chips evenly over the marshmallows.
- Sprinkle the crushed graham crackers evenly over the top.
- Drizzle the chocolate sauce evenly across the surface.
- If lightly toasted marshmallows are desired, place the cake under the broiler for 1 to 2 minutes.
- Remove the cake from the oven when the marshmallows are lightly golden.
- Allow the cake to cool completely.
- Cover the baking dish and refrigerate the cake for at least 2 hours.
- Remove the cake from the refrigerator before serving.
- Cut the chilled cake into 12 portions and serve cold.
- Store leftovers covered in the refrigerator.
Recipe Tips
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Don’t Skimp on Cooling Time — Allowing the cake to cool for a full 10 minutes before poking holes is crucial for preventing excessive tearing of the cake. If it’s too hot, it can fall apart when you insert the spoon handle.
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Elevate the Gooey Factor — When pouring the sweetened condensed milk, use an offset spatula to help gently push the liquid into the holes. This ensures maximum flavor absorption and creates that delightful, gooey texture.
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Warm Marshmallow Creme for Easy Spreading — Before spreading the marshmallow creme, microwave it for about 15-20 seconds. This will make it much easier to spread evenly over the cake and help it settle into the holes more readily.
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Broiler Caution — If toasting the marshmallows under the broiler, keep a close eye on them! They can go from perfectly golden to burned in a matter of seconds, so stay nearby and pull them out at the first sign of browning.
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Prep Ahead with Efficient Layering — To save time, prepare the cake the day before. You can assemble the topping, cover the cake, and refrigerate it overnight. This allows the flavors to meld beautifully and makes for a quick serving the next day!
What to Serve With This
- Fire-Roasted Corn on the Cob — The sweet, charred flavors of roasted corn provide a delightful contrast to the rich chocolate cake.
- Chocolate Milkshake — This indulgent drink echoes the cake’s chocolatey goodness while adding a creamy texture that enhances the dessert experience.
- Fudgy Brownie Bites — These bite-sized treats keep the chocolate theme going and offer a rich, chewy complement to the light and fluffy poke cake.
- Toasted Coconut Macaroons — Their crispy outer layer and chewy center introduce a tropical flavor that balances the sweetness of the cake deliciously.
Substitutions & Variations
- Gluten-Free Option — Substitute the chocolate cake mix with a gluten-free chocolate cake mix. This ensures that those with gluten sensitivities can still enjoy the treat without altering the decadent flavor profile.
- Plant-Based Version — Use a plant-based egg substitute (like flaxseed meal mixed with water) along with a dairy-free sweetened condensed milk to make this cake vegan-friendly, while still maintaining a creamy texture in the poke filling.
- Flavor Twist — Swap out the semisweet chocolate chips for dark chocolate chips or white chocolate chips for a variation in flavor that can elevate the dessert's richness or add a sweet contrast.
- Coconut Flavored Poke Cake — Incorporate shredded coconut to the topping or in the cake batter for a tropical twist. This adds texture and a delightful coconut flavor that complements the chocolate and marshmallows beautifully.
Storage & Reheating
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Refrigerator: Store leftover cake in an airtight container or cover the baking dish tightly with plastic wrap. It will stay fresh for up to 5 days in the fridge.
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Freezer: This cake does not freeze well due to the toppings and the moist texture. It’s best enjoyed fresh or stored in the refrigerator.
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Reheating: If you prefer your cake warm, cut a portion and microwave it for about 15-20 seconds. Be cautious not to overheat, as the marshmallows may melt further and lose their texture. Enjoy cold for a refreshing treat or heated for a gooey dessert experience!
Frequently Asked Questions
Can I use a different type of cake mix instead of chocolate?
Yes, you can substitute the chocolate cake mix with a vanilla or yellow cake mix for a different flavor profile, but keep in mind this will alter the overall taste of the cake.
What if I can't find marshmallow creme?
If marshmallow creme isn’t available, you can substitute it with additional whipped topping mixed with mini marshmallows for a similar texture and sweetness, but the flavor will differ slightly.
Can I prepare this cake a day in advance?
Absolutely! In fact, preparing the cake a day ahead allows the flavors to meld better. Just cover it tightly and refrigerate after adding the toppings for optimal taste and texture.
Why is my cake tearing when I poke holes?
If the cake is too hot when you poke the holes, it will be more prone to tearing. Make sure to let it cool for the full 10 minutes before using the handle of a wooden spoon to avoid this issue.