S’mores Poke Cake is a decadent treat of chocolate cake covered with marshmallow fluff, topped with creamy chocolate whipped cream, crunchy graham crackers, mini marshmallows and decadent chocolate bars. It’s everything you love in the campfire dessert, but in a cake!
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This S’mores Poke Cake is perfect for so many occasions! A party, a holiday, a Tuesday- any time! It’s made with easy pantry ingredients you probably already have on hand. It makes a lot of cake, so it’s a great sharing dessert. Did I mention it’s also delicious!? I mean, who doesn’t love s’mores!
What you’ll need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- 9×13 Baking Dish
- Stand Mixer or Electric Hand Mixer to whip the cream
- 15.25 ounce box chocolate cake mix + ingredients on the box to make the cake (typically it’s water, oil & 3 eggs)
- 13 ounce containers marshmallow fluff
- 2 cups cold heavy whipping cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 of a 3.5 ounce package instant chocolate pudding mix (I use the remaining in other recipes or to make chocolate pudding)
For the Garnish
- 1 cup mini marshmallows
- 6 sheets graham crackers, roughly chopped
- 3 Hershey Chocolate bars, roughly chopped
How To Make It
Prepare the Cake:
Preheat your oven according to the instructions on the box mix. Prepare the cake batter as directed and pour it into a greased 9×13-inch baking dish.
Bake:
Bake the cake according to the package directions, typically 25–28 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Poke:
Let the cake cool for about 10 minutes. Then, using the handle of a wooden spoon or a thick straw, poke holes all over the top of the cake—aim for about 50 holes to ensure even coverage.
Add the Marshmallow Layer:
Scoop the marshmallow fluff into a microwave-safe bowl and microwave it for 30 seconds to 1 minute, or until it’s smooth and pourable. Pour the warm marshmallow fluff evenly over the cake, making sure it seeps into all the holes.
Chill:
Place the cake in the refrigerator to cool completely while you prepare the whipped cream topping.
Whip the Cream:
In a chilled mixing bowl, add cold heavy whipping cream. Using a hand mixer or stand mixer, beat the cream until stiff peaks form.
Top and Garnish:
Spread the whipped cream evenly over the chilled cake. Sprinkle chopped chocolate bars and chopped graham crackers on top for that classic s’mores flavor.
Serve:
Slice, serve, and enjoy! Store leftovers covered in the refrigerator.
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You might also like
- Hot Chocolate Poke Cake
- Andes Mint Poke Cake
- Pastel Poke Cake
- Strawberry Shortcake
- Frozen S’mores
- Texas Sheet Cake
- Air Fryer Donut Holes
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S’mores Poke Cake
Equipment
- Stand Mixer or electric hand mixer
Ingredients
- 15.25 ounce box chocolate cake mix + ingredients on the box to make the cake typically it’s water, oil & 3 eggs
- 13 ounce container marshmallow fluff
- 2 cups cold heavy whipping cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 of a 3.5 ounce package instant chocolate pudding mix I use the remaining in other recipes or to make chocolate pudding
- 1 cup mini marshmallows
- 6 sheets graham crackers roughly chopped
- 3 Hershey Chocolate bars roughly chopped
Instructions
- Preheat your oven according to the instructions on the box mix. Prepare the cake batter as directed and pour it into a greased 9×13-inch baking dish.
- Bake the cake according to the package directions, typically 25–28 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for about 10 minutes. Then, using the handle of a wooden spoon or a thick straw, poke holes all over the top of the cake—aim for about 50 holes to ensure even coverage.
- Add the Marshmallow Layer: Scoop the marshmallow fluff into a microwave-safe bowl and microwave it for 30 seconds to 1 minute, or until it’s smooth and pourable. Pour the warm marshmallow fluff evenly over the cake, making sure it seeps into all the holes.
- Place the cake in the refrigerator to cool completely while you prepare the whipped cream topping.
- Whip the Cream: In a chilled mixing bowl, add cold heavy whipping cream. Using a hand mixer or stand mixer, beat the cream until stiff peaks form.
- Top and Garnish: Spread the whipped cream evenly over the chilled cake. Sprinkle chopped chocolate bars and chopped graham crackers on top for that classic s’mores flavor.
- Slice, serve, and enjoy! Store leftovers covered in the refrigerator.
This cake disappeared in 5 minutes. It’s so good!
This was perfect for our party
Happy to hear! It’s a crowd pleaser for sure.