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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
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!
Servings: 12 servings
Ingredients
- 1 white cake mix prepared as directed on package instructions
- 14 regular size marshmallows
- 1 cup chocolate chips
- 1 tablespoon unsalted butter
- 14 oz sweetened condensed milk, divided 1 can
- 16 oz 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.
Nutrition
Calories: 595kcal | Carbohydrates: 77g | Protein: 8g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 84mg | Sodium: 486mg | Potassium: 229mg | Fiber: 1g | Sugar: 56g | Vitamin A: 950IU | Vitamin C: 1.1mg | Calcium: 257mg | Iron: 1.4mg
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