Imagine indulging in a dessert that combines the rich flavors of German chocolate cake with the moist and gooey texture of a poke cake. The German Chocolate Poke Cake is the ultimate treat that satisfies chocolate lovers with every bite.
This cake is incredibly simple to make, requiring just 15 minutes of prep time before transforming into a luscious, bakery-worthy dessert. The combination of moist chocolate cake, creamy caramel filling, and the iconic coconut-pecan frosting makes it a crowd-favorite for any occasion.
The magic of this cake lies in its “poke” effect, which allows the sweet filling to seep into the layers, creating a decadent and irresistible treat. In just one hour, you’ll have a show-stopping dessert ready to impress your guests.
Get ready to create a masterpiece that’s as fun to make as it is to eat! 🎂
For more on the origins of this classic treat, check out the history of German chocolate cake.
Table of Contents
Why You’ll Love This Recipe ❤️
✔️ Easy to Make – Requires minimal prep time with a boxed cake mix option.
✔️ Super Moist & Flavorful – The caramel and condensed milk soak into every bite.
✔️ Perfect for Any Occasion – Ideal for potlucks, holidays, or family gatherings.
✔️ Customizable – Easily switch up the cake base, filling, or frosting for endless variations.
Ingredients for German Chocolate Poke Cake 🛒
For the Cake Base:
- 1 box chocolate cake mix (or homemade chocolate cake batter)
- 3 large eggs
- ½ cup vegetable oil
- 1 cup water
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- ½ cup caramel sauce
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 cup sweetened coconut flakes
- 1 cup chopped pecans
Optional Toppings:
- Chocolate chips 🍫
- Toasted coconut flakes 🥥
- Drizzle of caramel or melted chocolate 🍮
How to Make German Chocolate Poke Cake 🍰
Step 1: Prepare the Chocolate Cake
- Heat your oven to 350°F (175°C) and lightly coat a 9×13-inch baking dish with grease.
- In a large bowl, combine the chocolate cake mix, eggs, vegetable oil, and water. Mix until smooth.
- Transfer the batter to the greased baking dish and spread it out evenly.
- Bake as directed on the package for approximately 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before adding the filling.
Step 2: Poke and Add the Filling
- Poke evenly spaced holes across the cake using the handle of a wooden spoon.
- In a small bowl, mix together the sweetened condensed milk and caramel sauce.
- Evenly drizzle the mixture over the cake, allowing it to seep into the holes.
- Let the cake rest for at least 30 minutes to fully absorb the filling.
Step 3: Make the Coconut-Pecan Frosting
- In a saucepan, whisk together evaporated milk, sugar, egg yolks, and butter.
- Cook over medium heat, stirring constantly, until thickened (10–12 minutes).
- Remove from heat and stir in vanilla extract, coconut flakes, and chopped pecans.
- Spread the frosting evenly over the cooled cake.
Step 4: Add Toppings & Serve
- Sprinkle with chocolate chips or toasted coconut.
- Drizzle with caramel or melted chocolate for extra decadence.
- Slice and serve!
Expert Tips 🧁
💡 Room Temperature Ingredients – Let eggs and butter sit at room temperature for a smoother batter.
💡 Don’t Over-Poke – Keep holes spaced evenly so the filling distributes well.
💡 Allow Full Cooling – Let the cake cool completely before frosting for the best texture.
If you’re looking for a dessert that’s equally easy and delicious but requires no baking, check out this No-Bake Cherry Cheesecake Dessert for a fuss-free alternative.
Variations and Substitutions 🍪
🌿 Different Cake Bases
- Swap chocolate cake for vanilla or dark chocolate for a new twist.
- Try a marble cake for a fun, swirled effect.
🍯 Alternative Fillings
- Replace caramel with chocolate fudge sauce for extra richness.
- Mix peanut butter with condensed milk for a nutty twist.
🥥 Dairy-Free & Gluten-Free Options
- Use dairy-free condensed milk and coconut milk in the frosting.
- Choose a gluten-free cake mix for a GF-friendly version.
Storage and Serving Recommendations 🛋️
Refrigeration:
- Store in an airtight container for up to 4-5 days.
- The flavors intensify as it sits, making it even more delicious the next day!
Freezing:
- Wrap individual slices in plastic wrap and aluminum foil.
- Store in a freezer-safe container for up to 3 months.
- Thaw overnight in the refrigerator before serving.
📌 Pro Tip: Let the cake sit at room temperature for 15-20 minutes before serving for the best texture.
Conclusion 🎉
This German Chocolate Poke Cake is the ultimate combination of rich chocolate, gooey caramel, and crunchy coconut-pecan frosting. Whether you’re making it for a special occasion or just because, this cake is guaranteed to impress.
With easy-to-follow steps, customizable options, and irresistible flavors, it’s a recipe you’ll want to make over and over again.
Try it today and treat yourself to a slice of chocolatey perfection! 🍫
For more dessert inspiration, take a look at this Delicious Strawberry Earthquake Cake, which also incorporates unique fillings and toppings in a creative way.
Recipe FAQs ❓
Can I use homemade chocolate cake instead of a mix?
- Yes! A homemade chocolate cake works perfectly in this recipe.
How long does this cake last in the fridge?
- It stays fresh for 4-5 days when stored properly in an airtight container.
Can I freeze this cake?
- Absolutely! Store slices in the freezer for up to 3 months.
What’s a good substitute for sweetened condensed milk?
- You can use evaporated milk with added sugar or a dairy-free condensed milk alternative.
Can I skip the coconut in the frosting?
- Yes! Replace it with a cream cheese frosting or chocolate ganache for a different flavor.
Is this cake best served warm or cold?
- It’s delicious both ways! Cold for a firmer texture or warm for extra gooey goodness.
German Chocolate Poke Cake
This German Chocolate Poke Cake is a rich and indulgent dessert with a moist chocolate base, sweet caramel filling, and a classic coconut-pecan frosting. Topped with chocolate drizzle, it’s the perfect treat for any occasion!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes (including chilling)
- Category: Dessert
- Method: Baked
Ingredients
For the Cake Base:
- 1 box German chocolate cake mix (prepared as directed)
For the Poke Filling:
- 1 can (14 oz) sweetened condensed milk
- ½ cup caramel sauce
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 ½ cups shredded coconut
- 1 cup chopped pecans
- 1 tsp vanilla extract
For the Chocolate Drizzle (Optional):
- ½ cup semi-sweet chocolate chips
- 1 tbsp vegetable oil
For Garnish (Optional):
- Extra chopped pecans
- Toasted coconut flakes
Instructions
-
Bake the Cake:
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare and bake the German chocolate cake as directed. Cool for 10 minutes.
-
Poke and Fill:
- Poke holes in the cake using the back of a wooden spoon.
- Pour sweetened condensed milk and caramel sauce evenly over the cake.
- Refrigerate for 2 hours to soak.
-
Make the Frosting:
- In a saucepan, combine evaporated milk, sugar, egg yolks, and butter over medium heat.
- Stir until thickened (8-10 minutes), then fold in coconut, pecans, and vanilla.
- Let cool slightly before spreading over the cake.
-
Add Chocolate Drizzle (Optional):
- Melt chocolate chips with vegetable oil, then drizzle over the cake.
-
Chill & Serve:
- Refrigerate for 1 hour, then garnish with extra pecans or toasted coconut.
- Slice and enjoy!
Notes
- For extra crunch, toast pecans before adding.
- For a richer taste, use homemade caramel sauce.
- To prevent dryness, cover the cake while chilling.
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