If you love making s’mores you are going to flip for this S’mores Poke Cake. This has a layer of moist cake filled with a chocolate marshmallow cream, followed by a chocolate cheesecake layer! This is literally one of the best poke cakes you will ever have.
S’mores Poke Cake
Serves 12
Ingredients
- 1 white cake mix, prepared as directed on package instructions
- 14 regular size marshmallows
- 1 cup chocolate chips
- 1 tablespoon unsalted butter
- 1 can (14 ounces) sweetened condensed milk, divided
- 2 (8 ounce) packages cream cheese, softened
- ½ cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1 cup heavy whipping cream
- Graham crackers, chocolate and marshmallows to garnish
Directions
- Bake cake according to package instructions. Allow to partially cool on a wire rack.
- Poke holes with wooden skewer or end of a wooden spoon. For this cake, bigger holes are better so the chocolate-marshmallow mixture can sink in.
- Melt chocolate chips together with marshmallows, and a tablespoon of butter on stovetop over low heat stirring continuously.
- Stir in ¾ cup sweetened condensed milk.
- Pour over the top of the cake, spreading around with a spoon or spatula to push the chocolate marshmallow mix into the holes.
- For the next layer, cream together cream cheese, powdered sugar and cocoa powder with a hand mixer until smooth.
- Add in the remaining sweetened condensed milk and heavy whipping cream and mix together to incorporate.
- Spread the chocolate cheesecake layer over the chocolate marshmallow layer.
- Refrigerate for at least an hour prior to serving.
- Decorate with graham crackers, chocolate bars and marshmallows prior to serving.
S'mores Poke Cake
Ingredients
- 1 white cake mix, prepared as directed on package instructions
- 14 regular size marshmallows
- 1 cup chocolate chips
- 1 tablespoon unsalted butter
- 1 can (14 ounces) sweetened condensed milk, divided
- 2 (8 ounce) packages cream cheese, softened
- ½ cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1 cup heavy whipping cream
- Graham crackers, chocolate and marshmallows to garnish
Instructions
- Bake cake according to package instructions. Allow to partially cool on a wire rack.
- Poke holes with wooden skewer or end of a wooden spoon. For this cake, bigger holes are better so the chocolate-marshmallow mixture can sink in.
- Melt chocolate chips together with marshmallows, and a tablespoon of butter on stovetop over low heat stirring continuously.
- Stir in ¾ cup sweetened condensed milk.
- Pour over the top of the cake, spreading around with a spoon or spatula to push the chocolate marshmallow mix into the holes.
- For the next layer, cream together cream cheese, powdered sugar and cocoa powder with a hand mixer until smooth.
- Add in the remaining sweetened condensed milk and heavy whipping cream and mix together to incorporate.
- Spread the chocolate cheesecake layer over the chocolate marshmallow layer.
- Refrigerate for at least an hour prior to serving.
- Decorate with graham crackers, chocolate bars and marshmallows prior to serving.
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