Photo credit: Jennifer Blume

S’mores Poke Cake

I’m sure you’ve heard of poke cakes. They’ve been around for years, but how often do you make them? They’re semi-homemade, so it looks like you made more effort than you really did! Bam! Plus, they’re so much better than just a cake mix with some frosting. Though our s’mores poke cake didn’t turn out looking as pretty as this one, it sure tasted good!

This recipe for s’mores poke cake is from the brand new cookbook called The Poke Cake Cookbook by Jamie Sherman. I received a free copy of this cookbook to review, and all opinions are mine.

This was our end result. It was gooey and messy but, oh, so delicious. You just start with baking a chocolate cake from a box and end up with a s’mores like dessert that everyone will love.

Like I said, bake your cake according to the box and then poke holes in it!

Pour the sweetened condensed milk over the cake and into the holes.

Next comes the hot fudge

Then you need the marshmallow creme…we needed 2 jars.

It wouldn’t be a s’mores cake without graham crackers.

Sprinkle those toppings on, put it in the frig for a few hours, and dig in!

S’mores cake recipe

s’mores poke cake

Skip the bonfire with this S’mores Poke Cake! Here, boxed chocolate cake mix is topped with marshmallow, graham crackers and even more chocolate.

Prep Time: 10 minutes + chilling

Cook Time: 35 minutes

Yield: 18–24 servings

1 (15.25-oz [432-g]) box chocolate cake mix
1 (14-oz [397-g]) can sweetened condensed milk
1¼ cups (380 g) hot fudge topping, divided
1 (7-oz [198-g]) jar marshmallow creme
5–6 graham crackers, coarsely chopped
1 cup (57 g) mini marshmallows
½ cup (84 g) mini chocolate chips

Prepare and bake the cake according to package directions, using a 13 x 9-inch (33 x 23-cm) cake pan. Let it cool for 15 to 20 minutes. Using the round end of a wooden spoon, poke holes in the cake every ½ inch (1.3 cm) to 1 inch (2.5 cm).
Pour the sweetened condensed milk over the cake, filling the holes as much as possible. Microwave 1 cup (304 g) hot fudge sauce in a microwave-safe container in 15-second intervals until it is pourable. Drizzle the hot fudge sauce over the cake, filling the holes as much as possible.
Heat the marshmallow creme in a microwave-safe container for 15 seconds to soften it. Spread the marshmallow creme over the cake.
Top with graham crackers, mini marshmallows and mini chocolate chips. Refrigerate for at least 4 hours before serving. Drizzle with an additional ¼ cup (76 g) hot fudge topping just before serving.
Store covered in the refrigerator.

Note: If you like toasty marshmallows, you can use a kitchen torch to lightly toast your marshmallows. Use caution when using a kitchen torch.

Recipe reprinted with permission from The Poke Cake Cookbook by Jamie Sherman, Page Street Publishing Co. 2017.

About the Author

Jamie Sherman is the founder of the wildly popular food blog Loves Bakes Good Cakes, which has nearly two million Facebook likes. Her work has been featured on Buzzfeed, Huffington Post, Country Living, Woman’s Day, PopSugar, People and many others. She lives in Phoenix, Arizona with her husband and five children.