Mexican Hot Chocolate Poke Cake

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If you need a dessert that feels fun and a little different, this Mexican Hot Chocolate Poke Cake is such a good one to keep in mind. It starts with a boxed cake mix, has a rich filling with a little cinnamon, and gets topped with a light layer of whipped topping for an easy finish. It is perfect for parties, simple enough for beginners, and a great option when you want easy chocolate desserts that still look special. If you are putting together a Cinco de Mayo party food spread, this is an easy make-ahead dessert that serves a crowd.

Ingredients

For the cake:

1 box chocolate cake mix
Ingredients listed on the box, usually eggs, oil, and water
1/2 cup semi-sweet chocolate chips

For the filling:

1 can sweetened condensed milk
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Pinch of cayenne pepper, optional

For the topping:

1 8-ounce container whipped topping, thawed

For garnish:

Light dusting of cocoa powder
Light dusting of cinnamon

How to Make Mexican Hot Chocolate Poke Cake

1. Prepare the chocolate cake mix according to the package directions for a 9×13-inch pan, but replace the water with the same amount of brewed coffee. For example, if your cake mix calls for 1 cup of water, use 1 cup of cooled or room-temperature coffee instead. Add the eggs and oil called for on the box, too.

2. Mix in the mini chocolate chips.

chocolate chips mixed in with chocolate cake batter

3. Once the cake is baked, remove it from the oven and let it cool in the pan for about 10 to 15 minutes. You want the cake to still be warm, but not so hot that it falls apart when you poke it.

4. Using the handle of a wooden spoon, a chopstick, or another similar round tool, poke holes all over the warm cake. Space the holes about 1 inch apart and make sure they go most of the way down into the cake, but not all the way through the bottom.

5. While the cake is still warm (don’t let it get to room temperature so the filling can sink all the way in), make the filling. Mix the sweetened condensed milk chips, cinnamon, vanilla extract, and optional cayenne pepper in a small bowl.

6. Slowly pour the condensed milk filling over the cake. Try to pour it evenly across the surface and especially into the holes so the filling can soak down into the cake. Use a spatula or the back of a spoon to gently spread any extra filling over the top.

sweetened condensed milk mixed with cinnamon, vanilla and cayenne pepper

sweetened condensed milk spread over chocolate cake

7. Let the cake cool completely at room temperature. Then cover the pan and chill the cake in the refrigerator for at least 2 hours, or until the filling has had time to soak in and the cake is cold.

8. Once the cake is chilled, spread the whipped topping evenly over the top.

9. Sprinkle lightly with cocoa powder and cinnamon.

Cool Whip spread on top of Mexican Hot Chocolate poke cake

cinnamon and cocoa powder sprinkled on top of Cool Whip

Pro Tips

Replace any water your cake mix calls for with coffee, it enhances the flavor of the cake. However, make sure it’s room temperature coffee, or you’ll end up cooking your eggs a bit when you mix everything together.
Let the cake cool for 10 to 15 minutes before poking the holes. If it is too hot, the cake may tear, but if it is completely cool, the filling will not soak in as easily.
Make the holes large enough for the filling to sink into the cake. The handle of a wooden spoon works really well because it creates wider holes than a fork.
Keep the cayenne very light or leave it out if you want a family-friendly version. The cinnamon alone gives it plenty of Mexican hot chocolate flavor.
For a prettier finish, dust the cocoa powder and cinnamon over the top right before serving.

FAQs

Does this cake taste spicy?

Not really, unless you add the cayenne. Even then, just a tiny pinch gives it a little kick. The main flavor is rich chocolate with warm cinnamon.

Can I make this ahead of time?

Yes. This is a great make-ahead dessert, which makes it perfect for parties and busy weeks. You can make it the day before and keep it covered in the fridge.

Do I have to use Cool Whip?

Whipped topping like Cool Whip is the easiest option, but you can use homemade whipped cream if you prefer. I like to beat 1-1.5 cups of heavy cream with ¼ cup of powdered sugar and a teaspoon of vanilla until somewhere between soft and stiff peaks.

What brand of cake mix should I use?

Any brand that’s a 15.25 oz. weight will work. My favorite is the Duncan Hines brand.

This Mexican Hot Chocolate Poke Cake is such a good recipe to keep in your back pocket when you want something easy, pretty, and crowd-friendly. The boxed cake mix keeps it simple, while the cinnamon filling makes it feel a little more special and flavorful. It is a great choice for anyone looking for easy chocolate desserts that do not take a lot of effort. Whether you are making it for a party or just want a fun twist on classic chocolate cake mix desserts, this one is easy to love.