Is there anything cozier than wrapping your hands around a steaming mug of hot cocoa on a chilly winter night? Now imagine that rich, chocolatey comfort baked right into a cake! This Hot Cocoa Poke Cake is my go-to holiday dessert – it tastes like Christmas morning in every bite. I first made it for a last-minute potluck when I realized I’d forgotten to bake anything, and now my family demands it every year. The best part? You probably have most of the ingredients in your pantry already. One bite of this melty, marshmallow-topped wonder, and you’ll understand why it’s become our snowy-day tradition.

Why You’ll Love This Hot Cocoa Poke Cake

Listen, I know you’re busy—especially during the holidays—which is exactly why this cake is a game-changer. Here’s why it’s become my winter baking MVP:

Effortless magic: Starts with a box mix (no shame!) but tastes completely homemade. The secret? That warm cocoa soak gives it soul.
Pure nostalgia: Every forkful tastes like childhood snow days, complete with melty marshmallow surprises.
One-pan wonder: No fancy layers or fussy decorating—just poke, pour, and chill. Even my teenager can make it!
Crowd-pleaser: The rich chocolate-pudding combo makes it impossible to resist seconds (trust me, I’ve seen grown adults lick their plates).

Seriously, it’s the dessert equivalent of your favorite fuzzy socks—comfort you can eat!

Ingredients for Hot Cocoa Poke Cake

Here’s everything you’ll need to create this chocolatey masterpiece – I promise it’s all simple stuff! The magic happens when these ordinary ingredients come together:

1 box chocolate cake mix (plus whatever eggs, oil, and water your specific brand calls for – check that box!)
1 cup hot cocoa made with milk (not water! Let it cool slightly so it doesn’t melt your cake)
1 cup mini marshmallows (these get delightfully gooey when they hit the warm cake)
1 box (3.9 oz) instant chocolate pudding mix – the kind that says “instant” on the box
2 cups cold milk (whole milk makes it extra creamy, but any works)
1 tub (8 oz) whipped topping, thawed (I like Cool Whip, but homemade whipped cream works too)
1/2 tsp vanilla extract (optional, but adds lovely depth)
Crushed chocolate cookies or hot cocoa mix powder (for that snowy winter look on top)
Mini chocolate chips or chopped chocolate (because more chocolate is always better)

See? Nothing fancy – just pantry staples transformed into something magical!

Equipment You’ll Need

Don’t worry—you won’t need any fancy gadgets for this cake! Here’s the short and sweet list of what I grab from my kitchen:

9×13-inch baking pan (metal or glass both work, just adjust baking time if using glass)
Wooden spoon handle (for poking those perfect holes—no need to dig out the fancy tools!)
Whisk (to blend that pudding into silky perfection)
Mixing bowls (one for cake batter, one for pudding—easy cleanup!)
Measuring cups (because eyeballing hot cocoa never ends well)

That’s it! Now let’s make some magic.

How to Make Hot Cocoa Poke Cake

Okay, let’s dive into the fun part! This cake comes together like magic – just follow these simple steps and you’ll have everyone begging for the recipe. Promise!

Step 1: Bake the Cake

First, whip up that chocolate cake mix according to the package directions (eggs, oil, water – you know the drill). Pour it into your greased 9×13 pan and bake until a toothpick comes out clean. Here’s my trick: let it cool just slightly – about 10 minutes – so it’s warm but not scorching hot when we add the cocoa.

Step 2: Poke and Soak

Now for the signature move! Grab that wooden spoon handle and poke holes all over the cake – I do about 20-25 holes, spacing them evenly. Pour your slightly cooled milk-based hot cocoa slowly over the top, letting it seep into those holes. Watch how the cake drinks it up like a sponge – this is where the magic happens!

Step 3: Layer Pudding and Topping

While the cake absorbs that cocoa goodness, whisk together your pudding mix and cold milk until thick and dreamy. Carefully spread this over the cake, gently pressing it into the holes. Next comes the whipped topping – I like to stir in that vanilla extract first for extra flavor. Spread it smooth like frosting, or go rustic with swoops and swirls!

Step 4: Chill and Garnish

Here’s the hard part – patience! Pop that beauty in the fridge for at least 2 hours (I know, torture!). This lets all the layers set up perfectly. Right before serving, go wild with toppings – crushed cookies for crunch, mini marshmallows for that hot cocoa feel, maybe even a dusting of cocoa powder. Slice and watch everyone’s eyes light up!

Tips for the Best Hot Cocoa Poke Cake

Want to take your cake from good to “Oh my goodness, how did you make this?!” status? Here are my tried-and-true secrets:

Milk is non-negotiable – both in the hot cocoa and pudding. Water just won’t give you that creamy, luxurious texture.
Press that pudding gently but firmly into the holes with a spatula – this ensures every bite gets that luscious chocolate surprise.
Toppings are your playground – crushed peppermint for holiday flair, caramel drizzle for grown-up tastes, or extra marshmallows toasted with a kitchen torch for drama!

Remember – the cake tastes even better the next day as flavors meld. If you can wait that long!

Ingredient Substitutions & Notes

Listen, I know pantry situations vary – here’s how to adapt this cake without losing that cozy chocolate magic:

Out of boxed cake mix? Use your favorite homemade chocolate cake recipe – just bake it in that same 9×13 pan.
Dairy-free? Swap milk for almond or oat milk in both the cocoa and pudding. Coconut whipped topping works beautifully too!
No instant pudding? Make homemade chocolate pudding – just be sure it’s thick enough to set properly.
Extra chocolate lovers? Stir a handful of chocolate chips into the cake batter before baking for melty surprises.

Pro tip: If your hot cocoa mix is super sweet, reduce the sugar in the cake mix by 1-2 tablespoons to balance flavors.

Serving and Storage Instructions

This cake is best served chilled straight from the fridge – those layers hold their shape perfectly when cold! I like to let slices sit at room temperature for about 5 minutes before serving to take the edge off the chill. Store any leftovers (ha, as if!) covered tightly with plastic wrap or in an airtight container for up to 3 days. If you’re feeling fancy, pop individual slices in the microwave for 10-15 seconds to get that just-baked warmth again – the marshmallows get delightfully gooey!

Hot Cocoa Poke Cake FAQs

I get asked these questions all the time – here’s everything you need to know about making this winter dessert perfect every time!

Can I use water instead of milk for the hot cocoa?

Technically yes, but oh honey – don’t! Milk makes the cocoa richer and helps create that velvety texture we love. Water-based cocoa will taste thin and won’t give you that same cozy holiday cake feel. If you’re dairy-free, almond or oat milk work beautifully!

How long does this cake keep in the fridge?

It stays delicious for about 3 days when stored properly (covered tightly with plastic wrap). The marshmallows might weep a little after day two, but the flavors actually deepen – my husband swears day-old slices taste even better!

Can I make this ahead for a party?

Absolutely! Bake it the day before, then add toppings right before serving. The chilled cake actually slices cleaner when it’s had time to set overnight. Just wait to add crunchy garnishes like cookies so they stay crisp.

What if my pudding layer seems too runny?

No panic! Let it sit for 5 minutes – instant pudding thickens as it chills. If it’s still loose, pop the whole cake in the freezer for 20 minutes before adding whipped topping. Learned this trick after my first “chocolate soup” cake disaster!

Can I turn this into cupcakes?

You clever thing! Yes – bake cupcakes, poke holes with a straw, and reduce cocoa to 1/2 cup. Mini marshmallows pressed into the tops before chilling make adorable individual portions. Perfect for cookie exchanges!

Nutritional Information

Just so you know – these numbers are estimates since brands vary (and let’s be honest, who measures marshmallows exactly?). Per generous slice: about 350 calories, 25g sugar, and 12g fat. It’s dessert, not health food – but worth every indulgent bite! Now go make some memories (and maybe share a slice with me?).

Irresistible Hot Cocoa Poke Cake Melts Hearts in 1 Bite