Description
This decadent S’mores Poke Cake combines a moist white cake with gooey melted marshmallows and chocolate, layered with a creamy chocolate cheesecake topping. Perfect for gatherings and dessert lovers, it’s a delightful twist on the classic campfire treat brought indoors.
Ingredients
Scale
Cake Base
- 1 white cake mix (prepared as directed on package instructions)
Chocolate Marshmallow Filling
- 14 regular size marshmallows
- 1 cup chocolate chips
- 1 Tbsp unsalted butter
- ¾ cup sweetened condensed milk (from the 14 oz can)
Chocolate Cheesecake Topping
- 16 oz cream cheese, softened
- ½ cup powdered sugar
- 2 Tbsp unsweetened cocoa powder
- ¼ cup sweetened condensed milk (remaining from the 14 oz can)
- 1 cup heavy whipping cream
Garnish
- Graham crackers
- Chocolate bars
- Marshmallows
Instructions
- Bake the Cake: Preheat your oven and bake the white cake mix according to the package instructions. Once baked, allow the cake to partially cool on a wire rack to make it easier to poke holes without crumbling.
- Prepare the Poke Holes: Using a wooden skewer or the end of a wooden spoon, poke large holes evenly across the surface of the cake. Larger holes enable the marshmallow-chocolate mixture to really seep into the cake for maximum gooeyness.
- Melt Chocolate and Marshmallows: In a saucepan over low heat on the stovetop, melt the chocolate chips together with the marshmallows and unsalted butter, stirring continuously to create a smooth mixture.
- Add Sweetened Condensed Milk: Stir in ¾ cup of the sweetened condensed milk into the melted chocolate and marshmallow mixture until fully combined.
- Fill Cake Holes: Pour the warm chocolate-marshmallow mixture over the top of the cake, using a spoon or spatula to push the filling into the poked holes evenly.
- Make Cheesecake Layer: In a mixing bowl, beat together the softened cream cheese, powdered sugar, and unsweetened cocoa powder with a hand mixer until the mixture is smooth and creamy.
- Incorporate Remaining Ingredients: Slowly add the remaining ¼ cup of sweetened condensed milk and the heavy whipping cream to the cream cheese mixture, mixing until everything is fully incorporated and smooth.
- Spread Cheesecake Topping: Evenly spread the chocolate cheesecake layer over the chocolate marshmallow layer on the cake.
- Chill: Refrigerate the cake for at least one hour to allow the layers to set and flavors to meld.
- Garnish and Serve: Just before serving, decorate the cake with graham crackers, chunks of chocolate bars, and extra marshmallows for an authentic s’mores look and added texture.
Notes
- Make sure to use full-size marshmallows for best melting and gooey texture.
- Using a large wooden skewer helps create holes that hold more filling for maximum flavor impact.
- Allow the cake to partially cool but remain slightly warm to help the filling soak in better.
- Chilling the cake for longer than an hour can enhance the flavor and texture development.
- This cake can be stored covered in the refrigerator for up to 3 days.
