S'mores Poke Cake

This S'mores Poke Cake is everything you love about the campfire classic treat, but transformed into the most decadent poke cake! With a graham cracker crust, chocolate cake, marshmallow filling (and topping!), chocolate ganache, and all the s'mores toppings, this cake is over-the-top delicious and will have your guests coming back for more and more!

Prep Time40

Cook Time30

Total Time5 10

Course: Dessert

Cuisine: American

Keyword: poke cake

Servings: servings

Calories: 315kcal

Author: Kelsey Byrnes

Equipment

1 9x13-inch pan

Ingredients

For the Graham Cracker Crust

2 cups graham cracker crumbs about 12 sheets
6 tablespoons butter melted
2 tablespoons sugar

For the Cake

1 box Devil's food cake mix plus the eggs, oil, and water called for on the box
1 7-ounce tub marshmallow creme
2 tablespoons water
1/3 cup heavy whipping cream
6 ounces chocolate chips about 1 cup

For the Topping

1 7-ounce tub marshmallow creme
1 8-ounce tub whipped topping
crushed graham crackers, mini marshmallows, and chopped chocolate bars for topping

Instructions

Make the Crust

Pulverize the graham crackers until you have fine crumbs.
2 cups graham cracker crumbs
Add the melted butter and sugar and stir to combine.
6 tablespoons butter, 2 tablespoons sugar
Press the crust into the bottom of a 9x13-inch pan.

Make the Cake

Preheat the oven to 350℉.
Prepare the cake mix according to the box instructions for a 9x13-inch pan.
1 box Devil's food cake mix
While the cake is baking, prepare the fillings.
For the marshmallow filling, you'll scoop one container of the marshmallow creme into a microwave-safe bowl and add the water. Microwave in 20 second increments, stirring well after each, until smooth; set aside.
1 7-ounce tub marshmallow creme, 2 tablespoons water
Add the heavy cream into another small microwave-safe bowl. Microwave the heavy cream until very hot (but not yet boiling).
1/3 cup heavy whipping cream
Add the chocolate chips to the hot heavy cream and cover with a sheet of plastic wrap; let set for 5 minutes untouched. Stir until smooth.
6 ounces chocolate chips
When the cake comes out of the oven, use the end of a wooden spoon or a thick straw to poke holes into the cake about every other centimeter into the cake.
Pour the fluff mixture over the poke cake slowly, allowing it time to soak down the "pokes" a bit. Use a spatula to spread the mixture evenly over the cake.
Let the chocolate sauce cool for a bit to thicken up slightly then pour it over the cake, spreading to an even layer.
Cover and refrigerate for 4+ hours.

Top and Garnish the Cake

Spoon the marshmallow creme into a mixing bowl.
Optional: Use a kitchen torch to get some toasted crispy pieces on the fluff! I like to torch it; stir and torch a couple more times for more "campfire" flavor! Let cool when done with this step.
Add about 1 cup of the whipped topping then stir in the remaining whipped topping.
1 7-ounce tub marshmallow creme
Spread over the cooled cake.
Top with additional crushed graham crackers, chopped up chocolate bars, and mini marshmallows. Torch for a "roasted" look, if desired.
crushed graham crackers, mini marshmallows, and chopped chocolate bars

Notes

Though each step is quite simple, there are many components to this recipe. If you're looking for a more simplified S'mores Poke Cake, you can skip the chocolate ganache filling and toasting the marshmallow fluff without too much sacrifice in flavor & texture! :)

Nutrition