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S’mores Poke Cake Recipe

★★★★★

4.8 from 134 reviews
  • Author: Naomi
  • Total Time: 2 hours 55 minutes
  • Yield: 15 servings 1x

Description

This S’mores Poke Cake combines the nostalgic flavors of classic campfire s’mores into a moist chocolate poke cake layered with rich chocolate pudding, marshmallow fluff frosting, mini marshmallows, graham cracker crumbs, and Hershey chocolate pieces. Perfect for gatherings or a fun dessert, it delivers a delightful blend of textures and sweetness reminiscent of traditional s’mores.

Ingredients

Scale

Cake

  • 1 box Chocolate Cake Mix (plus ingredients from the box: water, oil, eggs)

Pudding Filling

  • 1 box Chocolate Pudding Mix (5.9 ounces)
  • 3 cups Milk

Frosting

  • 3/4 cup Butter, softened
  • 7 ounces Marshmallow Fluff
  • 1 teaspoon Vanilla Extract
  • Pinch of salt
  • 3/4 cup Powdered Sugar

Toppings

  • 2 cups Mini Marshmallows
  • 4 sheets Graham Crackers, crushed
  • 1 Hershey Candy Bar, broken into pieces

Instructions

  1. Prepare Baking Dish: Spray a 9×13 inch baking dish with non-stick spray and set it aside to prevent sticking.
  2. Make the Cake: Prepare the chocolate cake mix according to the directions on the box, including the specified water, oil, and eggs. Pour the batter into the prepared baking dish and bake as instructed.
  3. Cool the Cake: Allow the baked cake to cool completely in the pan to ensure the pudding filling won’t melt.
  4. Make Poke Holes: Using a wide straw or the skinny end of a wooden spoon, poke holes evenly throughout the cooled cake. This helps the pudding soak into the cake.
  5. Prepare Pudding: In a mixing bowl, whisk together the chocolate pudding mix with 3 cups of milk until smooth and well combined.
  6. Fill Cake with Pudding: Immediately pour the prepared pudding evenly over the cake, aiming to fill the poke holes. Smooth the pudding over and around the cake using a spatula.
  7. Chill the Cake: Transfer the cake to the refrigerator and chill for about 2 hours to let the pudding set.
  8. Make Frosting: In a separate bowl, beat the softened butter for 1-2 minutes until creamy. Add marshmallow fluff, vanilla extract, and a pinch of salt and mix well. Gradually add the powdered sugar and mix until fully incorporated and smooth.
  9. Frost the Cake: Spoon dollops of the marshmallow frosting over the chilled pudding layer and spread evenly to cover the entire cake surface.
  10. Add Toppings: Sprinkle the mini marshmallows evenly over the frosted cake. Then, sprinkle the crushed graham cracker crumbs on top, followed by placing pieces of the broken Hershey bar around on the cake for garnish and extra chocolate flavor.

Notes

  • Use a wide straw or wooden spoon end to ensure the holes are large enough for pudding to fill well.
  • Make sure the cake is completely cooled before poking holes and adding pudding to prevent melting and sogginess.
  • The pudding needs to be poured quickly to soak into the holes before it sets.
  • Chilling the cake for 2 hours helps the pudding and frosting layers set nicely.
  • For added flavor, use high-quality chocolate pudding and chocolate candy bars.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: s'mores poke cake, chocolate poke cake, marshmallow cake, graham cracker dessert, pudding poke cake, easy dessert, chocolate cake recipe

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Find it online: https://naomifletcher.com/smores-poke-cake-recipe/