Why You’ll Love This Recipe
German Chocolate Poke Cake is a decadent and indulgent dessert that combines the richness of chocolate cake with the creamy, nutty sweetness of traditional German chocolate filling. By poking holes in the cake and filling them with a luscious mixture, every bite is moist and flavorful. It’s a crowd-pleaser perfect for potlucks, birthdays, and holidays.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chocolate cake mix (plus ingredients listed on the box such as eggs, oil, and water)sweetened condensed milkcaramel sauce (or dulce de leche)butterbrown sugarevaporated milkevaporated coconutmilkshredded sweetened coconutchopped pecansvanilla extractwhipped topping (optional)
directions
Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish with non-stick spray.
Prepare and bake the chocolate cake according to the package directions.
Once baked, use the handle of a wooden spoon to poke holes evenly across the warm cake.
Slowly pour the sweetened condensed milk over the cake, allowing it to seep into the holes.
Drizzle the caramel sauce or dulce de leche evenly over the top.
In a saucepan, melt the butter over medium heat.
Add the brown sugar, evaporated milk, and coconut milk, stirring constantly until it thickens slightly.
Stir in the shredded coconut, chopped pecans, and vanilla extract. Cook for another 2–3 minutes.
Spread the coconut-pecan mixture over the cake while it’s still warm.
Allow the cake to cool completely, then chill in the fridge for at least 1–2 hours.
Top with whipped topping before serving, if desired.
Servings and timing
This recipe yields approximately 12–15 servings.
Preparation time: 20 minutes
Baking time: 30–35 minutes
Cooling and chilling time: 2 hours
Total time: about 3 hours
Variations
Use a homemade chocolate cake recipe for an even richer flavor.
Add chocolate chips or fudge sauce for extra indulgence.
Replace caramel with butterscotch sauce for a twist.
Top with toasted coconut flakes for added texture.
Make mini poke cakes using cupcake tins.
storage/reheating
Store covered in the refrigerator for up to 5 days.
For best texture, serve chilled or bring to room temperature before serving.
Freezing is not recommended due to the creamy topping.
FAQs
What is a poke cake?
A poke cake is a cake that has holes poked in it after baking to allow fillings or sauces to seep in, making it extra moist.
Can I make this cake ahead of time?
Yes, it actually tastes better after chilling for several hours or overnight.
Can I use a different type of nut?
Yes, walnuts or almonds can be used in place of pecans.
Is this cake very sweet?
Yes, it’s quite sweet due to the condensed milk and caramel. You can reduce the caramel for a lighter version.
Can I skip the whipped topping?
Absolutely, it’s optional and mainly for presentation.
Can I make it dairy-free?
Use dairy-free versions of condensed milk, coconut milk, and butter, and ensure the cake mix is dairy-free.
Why is it called German Chocolate Cake?
It’s named after Samuel German, who developed a type of dark-baking chocolate used in the original recipe.
Does the cake need to be refrigerated?
Yes, because of the creamy topping, refrigeration is necessary.
Can I make this cake gluten-free?
Use a gluten-free chocolate cake mix and ensure all other ingredients are gluten-free.
What kind of caramel works best?
A thick caramel sauce or dulce de leche works best for soaking into the cake.
Conclusion
German Chocolate Poke Cake is the ultimate fusion of rich chocolate cake and gooey, coconut-pecan goodness. Its easy preparation and irresistible flavor make it a go-to dessert for any occasion. Whether you’re hosting a gathering or treating yourself, this cake delivers indulgence in every bite.
Print
German Chocolate Poke Cake
- Prep Time: 10 minutes
- Cook Time: 38 minutes
- Total Time: 1 hour 48 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Bake‑poke‑fill
- Cuisine: American
- Diet: Vegetarian
Description
A moist and indulgent chocolate poke cake filled with sweetened condensed milk and hot fudge, topped with coconut‑pecan frosting, chopped pecans, and mini chocolate chips.
Ingredients
- 1 box (15.25 oz) chocolate cake mix (Devil’s Food or German Chocolate)
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
- 1 (14 oz) can sweetened condensed milk
- 1 (11.75 oz) jar hot fudge topping
- 1 (14 oz) container coconut‑pecan frosting
- 1 cup chopped pecans
- ¼ cup mini chocolate chips
Instructions
- Preheat oven to 350°F. Grease and flour a 9×13″ baking pan.
- In a medium bowl, beat together cake mix, water, oil, and eggs for 2 minutes until smooth.
- Pour batter into prepared pan and bake 30–38 minutes or until a toothpick inserted into the center comes out clean.
- Allow cake to cool for 60 minutes in the pan.
- Using a wooden spoon handle or straw, poke holes about 2 inches apart all over the cake.
- In a small bowl, mix sweetened condensed milk and hot fudge until smooth. Pour over the cake, ensuring it seeps into all the holes.
- Spread coconut‑pecan frosting evenly on top.
- Sprinkle chopped pecans and mini chocolate chips over the frosting.
- Slice and serve warm, or chill in the fridge for 1–2 hours for a firmer texture.
Notes
- Using a larger straw helps create deeper holes for better filling absorption.
- Store covered at room temperature for up to 5 days, or refrigerate for up to 2 weeks.
- To freeze: wrap tightly in plastic wrap and foil; it thaws well when chilled overnight.
- For richer flavor, substitute milk for the water in the cake batter.