Get ready to create a dessert that will truly impress! This German chocolate poke cake combines the classic, beloved flavors of traditional German chocolate cake with the ease and moistness of a poke cake.
Contrary to popular belief, German chocolate cake is an American invention, named after Samuel German, who developed a sweet baking chocolate in 1852.
We’ll show you how simple it is to achieve this decadent treat. Just poke, pour, and frost for an unforgettable dessert that everyone will adore.
Table of Contents
Why You’ll Love This German Chocolate Poke Cake
You’ll adore this recipe for many reasons, making it a perfect fit for any baker, from beginner to experienced:
- It’s incredibly easy to make with convenient store-bought shortcuts.
- Each bite delivers a wonderfully rich and moist chocolate flavor.
- The irresistible coconut-pecan topping creates a perfect balance of textures.
- This cake is an ideal dessert for feeding a crowd or bringing to a potluck.
- It offers a fun, simplified twist on the traditional German chocolate cake.
Ingredients
Gather these simple ingredients to create your moist and delicious German chocolate poke cake:
- For the Cake:
- 1 box chocolate cake mix (15.25 ounce size; can use German Chocolate, dark chocolate, milk chocolate, or Devil’s Food)
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- For the Poke Filling:
- 1 (14 ounce) can sweetened condensed milk
- 1 (11.75 ounce) jar hot fudge topping
- For the Topping:
- 1 tub (16 ounce) coconut pecan frosting
- 1 cup chopped pecans
- 1/4 cup mini chocolate chips
Notes & Substitutions
You have flexibility with your cake mix choice; German chocolate, Devil’s Food, or classic dark chocolate mixes all work wonderfully. Always check your cake mix box size, as amounts can vary slightly, and adjust water and oil if needed. Using room temperature eggs helps them incorporate better, leading to a lighter, more evenly textured cake. For the poke filling, ensure you use sweetened condensed milk, not evaporated milk, as they are not interchangeable. While hot fudge is traditional, you could substitute it with caramel sauce for a different flavor profile, or even omit it if you prefer less sweetness. The coconut pecan frosting is key to the German chocolate flavor, but if you truly dislike coconut, a plain chocolate frosting or vanilla frosting could be used, though it changes the classic profile. Feel free to swap pecans for walnuts or add different chocolate types like chocolate shavings to the topping.
Equipment
You won’t need many specialized tools for this fantastic German chocolate poke cake:
- A 9×13-inch baking dish
- A hand mixer or stand mixer
- Large mixing bowls
- A spoon or whisk for poking holes
- Standard measuring cups and spoons
- A wire cooling rack
Instructions
Making this German chocolate poke cake is a breeze. Follow these steps for a perfect dessert:
- Prep Oven & Pan: First, preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray; a spray with flour works well to prevent sticking.
- Prepare Cake Batter: In a large mixing bowl, combine the chocolate cake mix, 1 cup of water, 1/2 cup of vegetable oil, and 3 eggs.
- Mix Batter: Using a hand mixer or a stand mixer set to medium speed, beat the ingredients for about 2 minutes until the batter is smooth and well combined.
- Pour Batter: Carefully pour the prepared cake batter into your greased 9×13-inch baking dish.
- Bake Cake: Place the dish on the middle rack of your preheated oven. Bake for approximately 30-38 minutes.
- Check Doneness: To ensure the cake is fully baked, insert a toothpick into the center. It should come out clean when removed.
- Cool Cake: Once baked, remove the cake from the oven and let it cool completely on a wire rack. This step is crucial before proceeding.
- Poke Holes: Once the cake is cool, use the round handle of a wooden spoon or a similar tool to poke holes evenly across the entire surface of the cake. Make sure the holes go almost all the way to the bottom.
- Make Chocolate Sauce: In a separate bowl, combine the 14-ounce can of sweetened condensed milk and the 11.75-ounce jar of hot fudge topping. Whisk them together with a spoon until they form a smooth, uniform chocolate sauce.
- Pour Sauce: Drizzle this delicious chocolate sauce over the cooled cake, ensuring it seeps into all the poked holes. Gently spread the sauce if necessary to ensure even distribution.
- Spread Frosting: Evenly spread the entire tub of coconut pecan frosting over the top of the cake, covering the chocolate sauce layer.
- Add Toppings: Finally, sprinkle the 1 cup of chopped pecans and the 1/4 cup of mini chocolate chips generously over the frosting layer.
- Chill & Serve: For best results, allow the German chocolate poke cake to chill in the refrigerator for at least 30 minutes to an hour. This allows the filling to set and makes for cleaner slices. Then, slice and serve your magnificent creation!
Pro Tips & Troubleshooting
- Achieving the perfect German chocolate poke cake is simple with a few helpful hints. For perfect holes, use a consistent tool like a wooden spoon handle, ensuring they’re evenly spaced and deep enough to hold the filling.
- Cooling is key; rushing this step means your cake might fall apart or the filling won’t absorb properly. Don’t overmix your cake batter; overmixing can develop too much gluten, resulting in a tough, dense cake.
- Ensure even sauce distribution by drizzling slowly and spreading gently, guaranteeing every bite is moist and flavorful. You can briefly warm the hot fudge in the microwave for 15-20 seconds for a smoother, more pourable consistency.
- This cake is excellent for making ahead; prepare it a day in advance to allow flavors to meld beautifully. If you want to adjust sweetness, use less hot fudge or condensed milk in the filling.
Serving, Storage & Variations
- This German chocolate poke cake is a fantastic dessert on its own, but you can enhance it further. For serving, a dollop of vanilla ice cream or a swirl of freshly whipped cream makes a delightful accompaniment.
- To store leftovers, cover the cake tightly with plastic wrap or foil. It can be kept at room temperature for up to 5 days, though refrigerating helps it stay fresh longer, especially in warm climates.
- For longer storage, you can refrigerate the covered cake for up to 2 weeks. If you want to freeze this poke cake, wrap individual slices or the entire cake tightly in plastic wrap, then foil. It will keep well in the freezer for up to 2 months. Thaw in the refrigerator before serving.
- Experiment with cake flavor variations by using different chocolate cake mixes like a rich dark chocolate or a lighter milk chocolate.
- For filling variations, try a butterscotch or caramel sauce instead of hot fudge for a different decadent twist. Topping swaps are also fun; experiment with toasted coconut flakes, different types of nuts like walnuts, or other chocolate candies.
Nutrition Information
This German chocolate poke cake offers a satisfyingly rich treat. Below is an estimated nutritional breakdown per serving.
| Nutrient | Amount |
|---|---|
| Calories | 595 kcal |
| Carbohydrates | 67 g |
| Protein | 8 g |
| Fat | 35 g |
| Sodium | 431 mg |
| Fiber | 3 g |
| Sugar | 49 g |
Please note: Nutritional information is an estimate based on ingredients and preparation, and may vary depending on specific brands and serving sizes.
FAQ
What chocolate cake mix works best for German chocolate poke cake?
German chocolate, Devil’s Food, or a classic dark chocolate cake mix all work wonderfully to create a rich base for this recipe.
What if I don’t like coconut in my German chocolate poke cake?
While the traditional German chocolate flavor comes from the coconut-pecan frosting, you could use a plain chocolate or vanilla frosting if you prefer to omit coconut. This changes the classic profile.
How do I store leftover German Chocolate Poke Cake?
Simply cover your leftover cake with plastic wrap or foil and store it at room temperature for up to 5 days, or in the refrigerator for longer.
Can you freeze German Chocolate Poke Cake?
Yes, you absolutely can! Wrap the cake well in plastic wrap and then foil, and it will keep beautifully in the freezer for up to 2 months.
Conclusion
You now have all the tools to create a truly spectacular German chocolate poke cake. This recipe delivers incredible flavor with minimal effort, making it perfect for any occasion. We know you will love the moist cake, rich filling, and classic coconut-pecan topping. Give this delightful recipe a try, and don’t forget to share your experience and rate it!
Decadent German Chocolate Poke Cake Recipe
Equipment
- 9×13 inch baking dish
- mixing bowls
- Hand mixer or stand mixer
- Spoon / Whisk
Ingredients
Main Ingredients
- 1 box chocolate cake mix (can use German Chocolate, dark chocolate, milk chocolate or Devil’s Food)
- 1 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 1 can sweetened condensed milk (14 ounce)
- 1 jar hot fudge topping (11.75 ounce)
- 1 tub coconut pecan frosting
- 1 cup chopped pecans
- 1/4 cup mini chocolate chips
Instructions
Instructions
- Preheat oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.
- Combine cake mix, water, vegetable oil, and eggs in a bowl; mix with a hand or stand mixer on medium speed for 2 minutes.
- Pour the cake batter into the prepared baking dish.
- Bake on the middle rack for 30-38 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before proceeding.
- Using the end of a spoon, poke holes evenly across the cooled cake.
- In a bowl, combine sweetened condensed milk and hot fudge topping; mix until well combined.
- Pour the chocolate sauce over the cake, ensuring it seeps into all the poked holes; spread evenly if needed.
- Evenly spread the coconut pecan frosting over the top of the cake.
- Sprinkle chopped pecans and mini chocolate chips on top, then slice and serve.