S’mores Poke Cake
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This S’mores Poke Cake combines a graham cracker crust, chocolate cake, and a creamy marshmallow filling for an easy dessert inspired by the classic campfire treat. Finished with toasted marshmallows, chocolate, and graham cracker pieces, every bite is packed with s’mores flavor.
Easy S’mores Cake with Cake Mix
How toasted do you like your marshmallows? It might be controversial, but I like mine fully on fire for a few seconds so they’re extra melty in the middle. That gooey marshmallow flavor is one of my favorite parts of s’mores, and it’s exactly what inspired the marshmallow filling and topping in this S’mores Poke Cake.
S’mores are the quintessential summer dessert, and I love incorporating those flavors into other treats like my S’mores Brownies and S’mores Bars without needing a campfire.
I’ve made dozens of poke cakes over the years, so turning those chocolate, graham cracker, and marshmallow flavors into a Cake Mix S’mores Poke Cake felt like a natural fit. My Hot Chocolate Poke Cake has a similar flavor profile, but this S’mores Cake starts with a graham cracker crust that helps bring those traditional s’mores flavors into every slice.
Ingredients
- Graham cracker crumbs – Create the crust layer and add classic s’mores flavor.
- Light brown sugar – Adds sweetness and helps bind the crust together.
- Unsalted butter – Holds the graham cracker crust together and adds richness.
- Chocolate cake mix – Forms the chocolate cake layer and keeps preparation simple.
- Ingredients called for on the cake mix box – Typically, eggs, oil, and water.
- Whipped topping (Cool Whip) – Creates a light, creamy topping and filling.
- Marshmallow creme – Adds sweet marshmallow flavor throughout the cake.
- Mini marshmallows – Provide texture and a toasted marshmallow finish.
- Snack-size Hershey’s milk chocolate bars – Add pieces of chocolate throughout the topping.
- Graham crackers – Add crunch and reinforce the classic s’mores flavor.
How to Make the Chocolate Marshmallow Poke Cake
- Prep – Preheat the oven according to the cake mix package directions. Grease a 9×13-inch baking dish.
- Make the crust – Stir together the graham cracker crumbs, brown sugar, and melted butter until combined. Press the mixture evenly into the bottom of the prepared baking dish.
- Bake the crust – Bake for 10 minutes. Remove from the oven and set aside while preparing the cake batter.
- Prepare the cake batter – Mix the chocolate cake mix with the ingredients listed on the box according to the package directions.
- Bake the cake – Pour the batter over the baked graham cracker crust and bake according to the package directions for a 9×13-inch pan. Let the cake cool completely.
- Poke the holes – Use the handle of a wooden spoon to poke holes evenly across the surface of the cooled cake.
- Make the filling – Stir together the marshmallow creme and whipped topping until smooth.
- Fill the cake – Transfer about half of the marshmallow mixture to a piping bag and pipe it into the holes in the cake.
- Frost the cake – Spread the remaining marshmallow mixture evenly over the top of the cake.
- Chill – Refrigerate the cake for at least 1 hour.
- Add the toppings – Sprinkle the mini marshmallows, chocolate pieces, and graham cracker pieces over the top of the cake.
- Toast and serve – Place the cake under the broiler for 30 seconds to 2 minutes, watching closely, until the marshmallows are lightly toasted. Serve immediately or refrigerate until ready to serve.
Variations and Substitutions
- Use a homemade chocolate cake – Replace the cake mix with your favorite homemade chocolate cake recipe if you prefer baking from scratch.
- Use chocolate chips or chunks – Instead of chopped chocolate bars, top the cake with milk chocolate chips, dark chocolate chips, or chocolate chunks.
- Swap the whipped topping – Use homemade whipped cream in place of the whipped topping if serving the cake the same day.
- Use regular marshmallows – If you don’t have mini marshmallows, use regular marshmallows. You can leave them whole or cut them into smaller pieces before adding them to the cake.
- Use a kitchen torch – Instead of placing the cake under the broiler, use a kitchen torch to toast the marshmallows on top.
Tips for Success
- Use a metal cake pan – I recommend baking this cake in a metal 9×13-inch pan. If using a glass baking dish, make sure it is safe to go from the refrigerator to the broiler to avoid the risk of it cracking from the temperature change.
- Watch the marshmallows closely – Every oven is different, and marshmallows can go from perfectly toasted to burnt very quickly. Keep a close eye on the cake while it’s under the broiler.
- Use a larger wooden spoon handle – A slightly larger wooden spoon handle creates holes that are big enough to hold plenty of the marshmallow filling, so you get that flavor throughout the cake.
- Pipe the filling into the holes – Rather than spreading the filling over the cake and hoping it settles into the holes, pipe it directly into each one. The filling is fairly thick, so this helps ensure it reaches the bottom of the holes.
- Add graham crackers before serving – If you’re making the cake ahead of time, wait to add the graham cracker pieces until just before serving so they stay crisp.
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More Chocolate Poke Cake Recipes
If you love rich chocolate desserts, these poke cakes are worth adding to your baking list.
Did you love this cake mix S’mores poke cake? Please leave a star rating and share your thoughts in the comments below.
S’mores Poke Cake Recipe
Ingredients
- 2 cups graham cracker crumbs
- 1/3 cup light brown sugar
- 1/2 cup unsalted butter melted
- 1 box chocolate cake mix plus ingredients called for on the box
- 1 (8-ounce) tub whipped topping thawed (Cool Whip)
- 1 (13-ounce) jar marshmallow creme
- 1 1/2 cups mini marshmallows
- 8-10 snack-size Hershey’s milk chocolate bars broken into pieces
- 2-3 graham crackers broken into pieces
Instructions
- Preheat the oven according to the cake mix package directions. Grease a 9×13-inch baking dish.
- Stir together the graham cracker crumbs, brown sugar, and melted butter. Press the mixture evenly into the prepared baking dish.
- Bake the crust for 10 minutes. Remove from the oven.
- Prepare the chocolate cake batter according to the package directions.
- Pour the batter over the baked crust and bake according to the package directions for a 9×13-inch pan.
- Let the cake cool completely.
- Use the handle of a wooden spoon to poke holes across the top of the cake.
- In a large bowl, stir together the whipped topping and marshmallow creme until smooth.
- Transfer about half of the mixture to a piping bag and pipe it into the holes in the cake.
- Spread the remaining marshmallow mixture evenly over the top of the cake.
- Refrigerate for at least 1 hour.
- Sprinkle the mini marshmallows, chocolate pieces, and graham cracker pieces over the cake.
- Broil for 30 seconds to 2 minutes, watching closely, until the marshmallows are toasted.
- Serve immediately or refrigerate until ready to serve.
Notes
- Store the cake covered in the refrigerator for up to 4 days.
- For the best texture, add the graham cracker pieces just before serving. If the cake has already been topped with graham crackers, they may soften as the cake is stored.
- This cake is not ideal for freezing because the whipped topping and marshmallow filling can change texture after thawing.
- Use a metal baking pan if possible, especially if you plan to broil the marshmallows after chilling.
- Watch the marshmallows carefully under the broiler since they can brown very quickly.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.