Marshmallow Chocolate Poke Cake (Gooey & Rich)

Soft, rich, and filled with gooey marshmallow cream — this dessert is melt‑in‑your‑mouth delicious. A tender cocoa cake is baked until just set, poked while warm so the marshmallow can seep into every bite, then finished with a billowy whipped topping and a smooth chocolate drizzle. Simple ingredients and a few careful cues deliver bakery‑style results at home.

For the best texture, measure accurately, sift the dry ingredients to eliminate cocoa lumps, and stop mixing as soon as the batter looks smooth. Poking while the cake is still slightly warm helps the marshmallow cream travel through the crumb without making the base soggy. Chilling before slicing sets the layers for neat squares and clean edges.

Ingredients

For the chocolate cake:

• 1 cup milk
• ½ cup vegetable oil
• ¾ cup sugar
• 2 eggs
• 1 cup all-purpose flour
• ½ cup cocoa powder
• 1 tsp baking powder
• 1 tsp vanilla extract
• Pinch of salt

For the filling:

• 1 cup marshmallow cream (store-bought or homemade)
• 2–3 tbsp milk (to thin out the cream)

For the topping:

• 1 packet whipped topping mix (or use homemade whipped cream)
• 1 cup cold milk (to whip the topping)
• 100 g milk or dark chocolate
• 2 tbsp heavy cream (for the chocolate drizzle)
• Optional toppings: mini marshmallows, chocolate shavings, crushed nuts

Instructions