This really is the best S’mores Poke Cake recipe ever – buttery graham cracker crust, moist chocolate cake, fluffy marshmallow filling, rich chocolate topping, whipped cream, and toasted marshmallows! It’s an easy, no-fail dessert everyone will love.
S’mores Poke is a fun twist on the classic campfire treat. Now you can enjoy your favorite summer snack indoors all year round, no campfire required!
Why You’ll Love This S’mores Poke Cake:
- It’s a crowd-pleasing dessert everyone will love!
- All classic s’more flavours packed into cake- gooey marshmallows, chocolate, and graham crackers
- Great texture combo-creamy, crunchy, and fluffy
- Starts with a simple chocolate cake mix, but takes it to another level
- Perfect make-ahead recipe for holidays, birthdays, or potlucks
How to Make the Best S’mores Poke Cake
This is an easy poke cake recipe for bakers of any skill level. No-fail and guaranteed to impress!
This recipe uses chocolate cake mix, graham crackers, marshmallow fluff, mini marshmallows, and chocolate pudding upgraded with butter and milk chocolate. You’ll get favorite s’mores flavors packed into a scrumptious cake.
Also, this Chocolate marshmallow dessert is packed in a baking dish, so it’s easy to store and transport to potlucks or parties. There’re no stacking cake layers on a tray and no fussing about covering with fillings and frosting. Everything comes together beautifully in one baking dish. But the final result is the ultimate comfort dessert that’s guaranteed to disappear fast.
Ingredients for S’mores Poke Cake
To make this rich, gooey chocolate dessert, you’ll need just a few simple ingredients:
- For the Graham Cracker Crust
- 2 cups graham cracker crumbs
- 2 Tablespoons sugar
- ½ cup melted butter
- For the Chocolate Cake:
- 1 box of chocolate cake mix (plus ingredients listed on the box)
- For the Marshmallow Filling:
- 1 (7 oz.) jar marshmallow fluff
- 2 Tablespoons hot water
- For the Chocolate Layer:
- 1 (3.9 oz ) box instant chocolate pudding mix
- 2 cups milk-room temperature
- 1/3 cup unsalted butter
- 5 oz. milk chocolate-finelly chopped
- For Topping:
- 2 cups whipped cream
- 1 ½ cups mini marshmallows
- coarsely crushed graham crackers
- ¼ cup milk chocolate-chopped into small pieces or milk chocolate chips
- Chocolate topping or hot fudge sauce for drizzling-optional
Step-by-Step Instructions
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter, then press into the bottom of a 9×13-inch baking dish. Place in the fridge while mixing the cake.
- Bake the cake: Prepare the cake batter according to the instructions on the box. Pour over the crust and bake according to the box instructions.
- Make the pokes: Once slightly cooled, poke holes all over the cake with the handle of a wooden spoon. Do not poke all the way to the bottom, just about 2/3 of the height.
- Add the filling: Stir marshmallow fluff with hot water to thin it slightly. Transfer into a Ziploc bag, cut off the corner, and pipe it into the holes.
- Prepare the chocolate layer: Melt chopped chocolate with butter, stir to combine, then set aside. Whisk pudding mix with milk, stir in melted butter and chocolate mixture, then pour over the marshmallow layer.
- Chill: Refrigerate for at least 2–3 hours until fully set.
- Add toppings: Spread whipped cream on top, sprinkle with mini marshmallows, crushed graham crackers, and chocolate chunks or chips. Drizzle with chocolate topping.
Optional: for that authentic campfire flavor, if you have a kitchen torch, you can toast mini marshmallows before adding graham crumbs and chocolate chunks.
How to Toast Mini Marshmallows Without a Kitchen Torch
If you don’t have a kitchen torch, you can still get that beautiful toasted marshmallow topping!
Just scatter the mini marshmallows in a single layer on a cookie sheet lined with parchment paper, and place them under the broiler for a few seconds.
Important tips:
- Watch them closely -they toast very fast, 15-30 seconds!
- If your marshmallows are fresh and sticky, they can melt and glue themselves to the parchment paper.
- It works best with slightly stale marshmallows, since they hold their shape and release easily once cooled.
- Once they’re golden brown, on top, let them cool for a minute, then gently lift them off the paper and use them to top your S’mores Poke Cake.
Storage and Make-Ahead Tips
- Store the cake covered in the fridge for 3-5 days.
- It’s the perfect make-ahead dessert for parties -the flavor actually gets richer after a night in the fridge!
Variations and Serving Ideas
Holiday Style: Decorate with red and green mini marshmallows, M&M’s, or crushed peppermint bark for Christmas.
Individual servings: if you don’t need a whole cake, check this S’mores Cupcakes Recipe.
Peanut Butter Twist: Drizzle melted peanut butter instead of fudge sauce, and add chopped Reese’s candies
More Easy Poke Cake Recipes:
- Hot Chocolate Poke Cake
- Marshmallow Chocolate Poke Cake
- Chocolate Poke cake
- Easy Chocolate Peanut Butter Poke Cake
- Christmas Poke Cake
- Easter Poke Cake
The Best S’mores Poke Cake Recipe
Prep Time: 1 hour- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
Yield: 12–16 1x
Category: Dessert
Method: Bake
Cuisine: American
Print Recipe
Pin RecipeDescription
This really is the best S’mores Poke Cake recipe ever- buttery graham cracker crust, moist chocolate cake, fluffy marshmallow filling, rich chocolate topping, whipped cream, and toasted marshmallows! It’s an easy, no-fail dessert everyone will love.
Ingredients
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 2 Tablespoons sugar
- 1/2 cup melted butter
For the Chocolate Cake:
- 1 box of chocolate cake mix (plus ingredients listed on the box)
For the Marshmallow Filling:
- 1 (7 oz.) jar marshmallow fluff
- 2 Tablespoons hot water
For the Chocolate Filling:
- 1 (3.9 oz) box instant chocolate pudding mix
- 2 cups milk-room temperature
- 1/3 cup unsalted butter
- 5 oz. milk chocolate-finelly chopped
For the Topping:
- 2 cups whipped cream
- 1 1/2 cups mini marshmallows
- 1/2 cup graham cracker chunks
- 1/4 cup milk chocolate-chopped into small pieces or milk chocolate chips
- Chocolate topping or hot fudge sauce for drizzling-optional
Instructions
Prepare the crust:
- Grease a 9×13-inch baking dish and set aside.
- Mix graham cracker crumbs, sugar, and melted butter, then press into the bottom of a 9×13-inch baking dish. Place in the fridge while mixing the cake.
Chocolate Cake:
- Prepare the cake as listed on the box. Pour the batter over the crust, smooth the top, and bake according to the box instructions.
- When the cake is baked and slightly cooled (5-10 minutes), poke holes all over the cake with the handle of a wooden spoon. Do not poke all the way to the bottom, just about 2/3 of the height.
Marshmallow Filling:
- Stir marshmallow fluff with hot water to thin it slightly. Transfer into a Ziploc bag, cut off the corner, and pipe it into the holes.
Chocolate Filling:
- Melt chopped chocolate and butter, stir to combine, then set aside.
- Whisk pudding mix with milk, just to combine, then stir in melted chocolate mixture, and pour over the cake.
- Chill: Refrigerate for at least 2–3 hours until fully set.
Add Toppings:
- Spread whipped cream on top, and sprinkle with mini marshmallows. If you have a kitchen torch, use it to slightly toast the mini marshmallows.
- Sprinkle with graham cracker chunks and chocolate chunks or chips. Finally, drizzle with chocolate topping.
Notes
If you don’t have a kitchen torch, you can still get that beautiful toasted marshmallow topping! Scatter the mini marshmallows in a single layer on a cookie sheet lined with parchment paper and place them under the broiler for a few seconds. Watch them closely — they toast very fast, 15-30 seconds! Once they’re golden brown, on top, let them cool for a minute, then gently lift them off the paper and use them to top your S’mores Poke Cake.
If your marshmallows are fresh and sticky, they can melt and glue themselves to the parchment paper. It works best with slightly stale marshmallows, since they hold their shape and release easily once cooled!