If you love rich, moist chocolate cake with layers of gooey goodness, then you’re in for a treat! This German Chocolate Poke Cake takes the classic flavors of German chocolate cake and makes it even better by infusing the cake with a luscious caramel filling that seeps into every bite.
With its chocolate base, creamy coconut-pecan topping, and a drizzle of chocolate, this cake is pure indulgence. Whether you’re making it for a birthday, holiday, or potluck dessert, it’s guaranteed to impress. Plus, it’s incredibly easy to make, thanks to a few time-saving tricks!
Let’s dive into the best German Chocolate Poke Cake recipe and learn how to make this irresistibly moist and flavorful treat.
What Is German Chocolate Poke Cake?
German Chocolate Poke Cake is a rich and moist chocolate cake that’s “poked” after baking, allowing a sweet caramel filling to soak into the cake, making it extra soft and gooey. It’s then topped with a classic coconut-pecan frosting and finished with a drizzle of chocolate for an extra decadent touch.
While traditional German Chocolate Cake involves multiple layers, this poke cake version simplifies the process without sacrificing flavor. By letting the filling seep into the cake, every bite is packed with deep chocolate flavor and caramelized coconut goodness.
And as the saying goes, “chocolate makes everything better” – especially when it’s soaked in caramel!
Why You’ll Love This Recipe
- Super Moist & Gooey – The caramel filling makes this cake extra soft.
- Easy to Make – No complicated layers, just bake, poke, and fill!
- Classic German Chocolate Flavor – Rich chocolate, coconut, and pecans.
- Perfect for Any Occasion – Great for parties, holidays, or weeknight desserts.
- Even Better the Next Day – The flavors deepen as it sits!
How to Make German Chocolate Poke Cake
Quick Overview
This cake starts with a moist chocolate base, which is poked to allow a sweet caramel filling to seep inside. It’s then topped with a homemade coconut-pecan frosting and finished with chocolate drizzle for extra indulgence.
Key Ingredients
| Ingredient | Quantity | Preparation |
|---|---|---|
| German Chocolate Cake Mix | 1 box | Any brand |
| Eggs | 3 | Room temperature |
| Vegetable Oil | ½ cup | Adds moisture |
| Water | 1 cup | For mixing the batter |
| Sweetened Condensed Milk | 1 can (14 oz) | For soaking the cake |
| Caramel Sauce | ½ cup | Enhances sweetness |
| Unsalted Butter | ½ cup (1 stick) | For the frosting |
| Brown Sugar | ¾ cup | Adds caramel notes |
| Evaporated Milk | ½ cup | Creamy texture for the frosting |
| Egg Yolks | 3 | Helps thicken the frosting |
| Sweetened Shredded Coconut | 1 cup | Classic topping |
| Chopped Pecans | ¾ cup | Adds crunch |
| Semi-Sweet Chocolate Chips | ½ cup | For the drizzle |
Step-by-Step Instructions
1. Bake the Chocolate Cake
Prepare the German chocolate cake mix according to the package instructions by mixing it with eggs, oil, and water. Pour into a greased 9×13-inch baking dish and bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted comes out clean.
2. Poke Holes in the Cake
Let the cake cool for about 10 minutes, then use the handle of a wooden spoon to poke holes all over the cake, spacing them about 1 inch apart. This allows the caramel filling to soak into the cake.
3. Add the Caramel Filling
In a bowl, mix sweetened condensed milk and caramel sauce until combined. Slowly pour the mixture over the cake, ensuring it seeps into the holes. Let it sit for 15-20 minutes to absorb the flavors.
4. Prepare the Coconut-Pecan Frosting
In a saucepan over medium heat, combine butter, brown sugar, evaporated milk, and egg yolks. Cook while stirring continuously until the mixture thickens (about 5 minutes). Remove from heat and stir in the coconut and pecans. Let it cool slightly before spreading over the cake.
5. Add the Chocolate Drizzle
Melt the chocolate chips in the microwave in 30-second intervals, stirring between each, until smooth. Drizzle over the cake for the perfect finishing touch!
6. Chill & Serve
Refrigerate for at least 1 hour before serving. This helps the flavors meld together and enhances the gooey texture. Slice and enjoy!
What to Serve With German Chocolate Poke Cake
This rich and gooey German Chocolate Poke Cake pairs best with light, creamy, or warm accompaniments to balance its deep chocolate flavors. Here are the best pairings:
- A Scoop of Vanilla Ice Cream – The cold, creamy texture contrasts perfectly with the warm, gooey cake. Drizzle with Toasted Marshmallow Syrup for an extra layer of indulgence.
- A Cup of Coffee or Hot Chocolate – The bold flavors of coffee or cocoa bring out the richness of the cake. Pair it with Coffee Cake Muffins for the ultimate coffeehouse-style treat.
- A Side of Fresh Fruit – Berries or sliced bananas add a refreshing contrast to the dense chocolate flavors. Enjoy it with a slice of Strawberry Crunch Cheesecake for a fruity, balanced dessert spread.
- A Classic Glass of Milk – A simple glass of cold milk helps mellow out the sweetness of the cake. Serve it with Sourdough French Toast for a comforting breakfast-style pairing.
This German Chocolate Poke Cake is a decadent dessert that shines with the right accompaniments. Whether you prefer something creamy, fruity, or warm, these pairings will take your dessert experience to the next level!
Pro Tips for the Best German Chocolate Poke Cake
- Use High-Quality Chocolate – A good cake starts with good ingredients.
- Let the Filling Absorb – Don’t rush! Let the cake sit so it fully soaks in the caramel.
- Toast the Pecans for Extra Flavor – A quick toast enhances their nuttiness.
- Chill for the Best Texture – Refrigerating helps set the cake and makes slicing easier.
- Drizzle with More Caramel – For an extra gooey treat, add more caramel on top!
How to Store and Reheat German Chocolate Poke Cake
Refrigeration
Store in an airtight container in the fridge for up to 5 days. The flavors actually get better as the cake sits!
Freezing
Wrap slices individually in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Reheating
For a warm treat, microwave a slice for 10-15 seconds to soften the caramel and frosting.
FAQs About German Chocolate Poke Cake
Can I use homemade chocolate cake instead of a mix?
Yes! While a boxed cake mix makes this recipe quick and easy, a homemade chocolate cake can add a richer flavor. If making from scratch, use a moist chocolate cake recipe to ensure the cake absorbs the caramel filling properly.
Can I use dulce de leche instead of caramel sauce?
Absolutely! Dulce de leche is a fantastic alternative to caramel sauce, providing a thicker, creamier, and more caramelized flavor. If using dulce de leche, warm it slightly to make pouring easier.
How can I make this nut-free?
If you have a nut allergy or simply prefer a nut-free version, just omit the pecans from the frosting. The coconut-pecan topping will still taste amazing with only shredded coconut for texture.
Does this cake need to be refrigerated?
Yes! Because the cake is soaked with sweetened condensed milk and caramel, and topped with coconut-pecan frosting, it should be stored in the fridge to maintain freshness. Cover it tightly and enjoy it within 5 days. For the best texture, let it sit at room temperature for 10-15 minutes before serving!
This German Chocolate Poke Cake is a rich, gooey, and indulgent dessert that’s perfect for any occasion. Give it a try and enjoy a slice of pure chocolatey bliss!
Print
German Chocolate Poke Cake
- Total Time: 1 hour (including cooling time)
- Yield: 12 servings 1x
Description
This German Chocolate Poke Cake is an ultra-moist and decadent dessert infused with rich chocolate flavor and topped with a classic coconut-pecan frosting. The poke technique allows sweetened condensed milk and chocolate to soak into every bite, making this a must-try treat for chocolate
Ingredients
For the Cake:
1 box German chocolate cake mix (plus ingredients listed on the box: eggs, oil, water)
1 can (14 oz) sweetened condensed milk
1 cup chocolate fudge sauce or melted chocolate
For the Coconut-Pecan Frosting:
1/2 cup unsalted butter
1 cup evaporated milk
3/4 cup brown sugar
3 large egg yolks
1 tsp vanilla extract
1 cup sweetened shredded coconut
1 cup chopped pecans
For Garnish (Optional):
Chocolate shavings
Extra toasted coconut
Drizzle of caramel or chocolate sauce
Instructions
1 Bake the Cake Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish Prepare the cake batter according to package instructions and bake in the prepared dish Allow the cake to cool slightly
2 Poke and Fill Using the handle of a wooden spoon, poke holes evenly across the cake Pour the sweetened condensed milk over the cake, ensuring it seeps into the holes Drizzle the chocolate fudge sauce over the top Let the cake cool completely
3 Prepare the Coconut-Pecan Frosting In a saucepan over medium heat, melt butter and mix in evaporated milk, brown sugar, and egg yolks Cook while stirring continuously until the mixture thickens, about 10 minutes Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans Let the frosting cool slightly before spreading over the cake
4 Serve Garnish with chocolate shavings, toasted coconut, or a drizzle of caramel Slice and serve chilled or at room temperature
Notes
Store in the refrigerator for up to 4 days
Let the cake sit for a few hours to enhance the flavors
For an extra indulgent version, add a layer of whipped cream before frosting
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: German Chocolate Poke Cake, Chocolate Poke Cake, Coconut Pecan Cake, Easy Chocolate Cake Recipe