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S’mores Poke Cake is everything you love about classic s’mores but in an easy-to-make poke cake! A chocolate fudge cake base that starts with a cake mix, poked with holes of creamy white chocolate pudding, and topped with a whipped marshmallow fluff frosting.
Don’t miss out on these other fun s’mores recipes – S’mores Strawberries and S’mores Bars.
S’mores Poke Cake Recipe (With A Boxed Chocolate Cake Mix)
Celebrate summer with this easy to make, and totally delicious s’mores poke cake! Everything you love about s’mores but without the sticky mess and campfire smells.
A doctored-up chocolate cake mix is the base of this poke cake, then the poked holes are filled with a creamy and smooth white chocolate pudding, and the cake is frosted with a whipped marshmallow fluff frosting.
The best part are the s’mores garnishes on top – mini marshmallows, graham cracker chunks or crumbles, and then of course Hershey’s milk chocolate squares.
Ingredients Needed
Chocolate Cake Ingredients
- Chocolate Fudge Cake Mix : Any chocolate cake mix can be used like milk chocolate, dark chocolate, etc.
- Buttermilk : I find that using store-bought tastes the best, and makes for the best crumb-like texture in the cake, rather than using a homemade buttermilk (milk + vinegar).
- Vegetable Oil
- Large Eggs
- Vanilla Extract
Pudding Filling Ingredients
- White Chocolate Pudding Mix : Make sure you are using ‘instant’ pudding mix and not the ‘cook n’ serve’ pudding mix. They are completely different but look similar.
- Half and Half : This is half cream + half milk and it’s the best thing to use because it has the fat needed for a rich and thick texture, which also helps the pudding stay in the holes and thicken up while chilling in the fridge. I don’t recommend substituting anything else for this.
Whipped Marshmallow Frosting Ingredients
- Butter : I prefer using salted butter for more sweet & salty balance to the sweet frosting, but unsalted butter can also be used if that’s what you have or prefer using.
- Marshmallow Fluff
- Powdered Sugar
- Vanilla Extract
- Heavy Cream : This is what gives the frosting that whipped and luscious texture. I definitely recommend using heavy cream and not anything else. If using a lower-fat milk, then you will need less of it because it’s thinner.
Garnish Ingredients
- Mini Marshmallows
- Crushed Graham Crackers
- Hershey’s Milk Chocolate Bars
How To Make A S’mores Poke Cake In A 9×13 Cake Pan (Printable Recipe Card)
Preheat the oven according to the cake mix instructions. Prepare a 9×13 inch cake pan and spray with nonstick cooking spray.
In a large mixing bowl, add the dry contents of the chocolate cake mix, buttermilk, vegetable oil, large eggs, and vanilla extract. Use an electric mixer to beat on medium-high speed for about 2 minutes until smooth and thoroughly combined. Pour the cake batter into the prepared cake pan.
Bake the cake according to the box instructions. When done, remove the cake from the oven and allow it to cool slightly, for about 10 minutes, before continuing on.
Use the end of the handle of a wooden spoon to poke holes evenly across the surface of the cake, spacing them about 1-inch apart.
In a small mixing bowl, whisk together the white chocolate instant pudding mix and half and half until thickened, about 2 minutes. Pour the pudding into each hole, then spread out the remaining pudding mixture over top the cake with a spatula. Cover the cake pan with a lid or plastic wrap, and refrigerate for 1-2 hours.
In a mixing bowl, beat the butter on medium-high speed until it turns pale in color and fluffy, about 1 minute. Add in the marshmallow fluff and continue beating until both ingredients are fully blended and whipped. This may take a couple minutes to fully incorporate so don’t try to rush it.
Slowly add in the powdered sugar, 1 cup at a time, beating on low speed after each addition. Increase the speed to medium-high once all the powdered sugar has been added, and mix until thoroughly combined.
Add in the heavy cream and vanilla extract, and continue beating until the frosting looks airy and smooth, and it reaches a creamy and spreadable consistency.
Once the cake has chilled, spread the frosting generously over the cake in an even layer. Sprinkle with the garnishes – mini marshmallows, crushed graham crackers, and milk chocolate bar pieces. Cut int squares and enjoy!
How To Store Chocolate S’mores Poke Cake
- Storing Leftovers : Cover the cake pan tightly with plastic wrap, or use a lid if the pan has one, and store it inside the fridge for up to 3-4 days. Before serving, let the cake sit at room temperature for about 5-10 minutes for the best texture.
- Make-Ahead Instructions : You can prepare the cake up to 24 hours in advance of serving. Complete all the steps except for adding the garnish toppings (leave those off until before serving). Store the frosted cake in the fridge overnight, or up to 24 hours, before serving. Add the garnishes on top of the cake right before serving. I always make the cake ahead of time because I think it tastes better when the marshmallow frosting is chilled, and the it gives all the flavors time to meld.
Recipe Notes & Tips
- If the marshmallow frosting is still too thick after adding up to 4 tablespoons heavy cream, gradually mix in additional heavy cream, one teaspoon at a time, until desired consistency is reached. Be careful not to add too much at once, as the frosting can become too thin pretty quickly.
- For added richness, drizzle some chocolate syrup or sauce over the top before serving.
- For an authentic s’mores touch, you can use a heat gun or kitchen torch to lightly toast the mini marshmallows on top of the cake.
More S’mores Desserts
More Poke Cake Recipes You’ll Love
- Oreo Poke Cake
- Hawaiian Poke Cake
- Cherry Poke Cake
- Strawberry Jello Poke Cake
- Banana Pudding Poke Cake
- German Chocolate Poke Cake
- Boston Cream Poke Cake
S’mores Poke Cake
Ingredients
Chocolate Cake
- 1 box (15.25 oz) chocolate fudge cake mix (or milk chocolate cake mix)
- 4 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Pudding Filling
- 1 box (3.4 oz) instant white chocolate pudding
- 1½ cups half and half
Whipped Marshmallow Frosting
- 1 cup (2 sticks) butter (I use salted butter)
- 1 jar (13 oz) marshmallow fluff
- 4 cups powdered sugar
- 2-4 tablespoons heavy cream
- 1 teaspoon vanilla extract
Toppings
- mini marshmallows
- crushed graham crackers
- Hershey's milk chocolate bar (squares or chopped)
Instructions
- Preheat the oven according to the cake mix instructions. Prepare a 9×13 inch cake pan and spray with nonstick cooking spray.
Make The Chocolate Cake
- In a large mixing bowl, add the chocolate cake mix, eggs, buttermilk, vegetable oil, and vanilla extract. Use an electric mixer to beat on medium-high speed for about 2 minutes until smooth and thoroughly combined.1 box (15.25 oz) chocolate fudge cake mix, 4 large eggs, 1 cup buttermilk, 1/2 cup vegetable oil, 1 teaspoon vanilla extract
- Pour the cake batter into the prepared cake pan.
- Bake the cake according to the box instructions. When done, remove the cake from the oven and allow it to cool slightly, for about 10 minutes, before continuing on.
Make The Pudding Filling
- Use the end of the handle of a wooden spoon to poke holes evenly across the surface of the cake, spacing them about 1-inch apart.
- In a small mixing bowl, whisk together the white chocolate instant pudding mix and half and half until thickened, about 2 minutes. Pour the pudding into each hole, then spread out the remaining pudding mixture over top the cake with a spatula. *For a more even poke cake filling in each hole, put the pudding mixture into a large Ziploc bag and cut the corner off. Pipe it into each hole.1 box (3.4 oz) instant white chocolate pudding, 1½ cups half and half
- Cover the cake pan with a lid or plastic wrap, and refrigerate for at least 1 hour.
Make The Whipped Marshmallow Frosting
- In a mixing bowl, beat the butter on medium-high speed until it turns pale in color and fluffy, about 1 minute.1 cup (2 sticks) butter
- Add in the marshmallow fluff and continue beating until both ingredients are fully blended and whipped.*This may take a couple minutes to fully incorporate so don't try to rush it.1 jar (13 oz) marshmallow fluff
- Slowly add in the powdered sugar, 1 cup at a time, beating on low speed after each addition. Increase the speed to medium-high once all the powdered sugar has been added, and mix until thoroughly combined.4 cups powdered sugar
- Add in the heavy cream and vanilla extract, and continue beating until the frosting looks airy and smooth, and it reaches a creamy and spreadable consistency.2-4 tablespoons heavy cream, 1 teaspoon vanilla extract
- Remove the chilled poke cake from the fridge and spread the frosting generously over the cake in an even layer. Sprinkle with the garnishes. Cut into squares and enjoy!*Wait to add the garnishes until right before serving. If you want the cake chilled, then frost it and cover it again, and put it back into the fridge until you're ready to serve it. I prefer the frosting chilled so I always refrigerate it for 4-6 hours before serving.mini marshmallows, crushed graham crackers, Hershey's milk chocolate bar
Notes
Nutrition
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