If you have a sweet tooth and a love for rich, gooey desserts, you are going to adore this German Chocolate Poke Cake Recipe. It takes that classic German chocolate cake flavor—moist, chocolatey, and loaded with coconut and pecans—and transforms it into a luscious, layered delight by poking holes and filling them with a heavenly caramel and sweetened condensed milk mixture. Topped with fluffy whipped cream and toasty nuts, this cake is not only irresistibly delicious but also surprisingly easy to make. Whether it’s a special occasion or simply a day that calls for a slice of comfort, this recipe will become your new favorite indulgence in no time.
Ingredients You’ll Need
Getting together the ingredients for this German Chocolate Poke Cake Recipe is a breeze. Each component plays a crucial role in building the luscious flavors, textures, and beautiful appearance that make this dessert truly unforgettable.
- German chocolate cake mix: The base of our cake, providing that classic chocolate flavor and moist crumb with minimal effort.
- Eggs, oil, and water: Usually called for on the cake mix box, these are essential for the perfect cake texture and rise.
- Sweetened condensed milk: Adds rich sweetness and creamy texture when combined with caramel.
- Caramel sauce: Brings that sticky, buttery depth that infuses the cake through the poke holes.
- Heavy whipping cream: Whipped into fluffy peaks for a light, airy topping that balances the cake’s richness.
- Powdered sugar: Sweetens the whipped cream gently without graininess.
- Vanilla extract: Adds a warm, aromatic note to the whipped cream, enhancing all the flavors.
- Shredded sweetened coconut: Toasted to bring out its nutty flavor and add a chewy texture on top.
- Chopped pecans: Also toasted for crunch and their signature buttery taste.
- Additional caramel or chocolate drizzle (optional): A decorative finishing touch that adds extra indulgence.
How to Make German Chocolate Poke Cake Recipe
Step 1: Bake the German chocolate cake
Follow the directions on your German chocolate cake mix box, preparing the batter with the eggs, oil, and water as specified. Pour it into a 9×13-inch pan and bake until a toothpick inserted comes out clean. The result should be a moist, tender cake with that unmistakable German chocolate flavor.
Step 2: Poke the cake
While the cake is still warm, take the handle of a wooden spoon and gently poke holes evenly all over the surface. This step is essential because it allows the luscious caramel and condensed milk mixture to soak deep into the cake, making every bite decadently gooey.
Step 3: Add the caramel and condensed milk mixture
In a bowl, whisk together the sweetened condensed milk and the caramel sauce until smooth. Pour this mixture slowly and evenly over the warm cake, making sure it seeps into all the poke holes. Set the cake aside to cool completely—this is where the magic happens, getting the perfect balance of moist cake and rich filling.
Step 4: Prepare the whipped cream topping
Chill a mixing bowl along with your beaters to help whip the heavy cream faster. Add the cold heavy whipping cream, powdered sugar, and vanilla extract to the bowl. Whip on high speed until stiff peaks form, meaning the cream holds its shape without collapsing. This whipped cream topping adds a light, airy contrast to the dense, caramel-soaked cake.
Step 5: Assemble and finish the cake
Spread the whipped cream evenly over the cooled cake. Next, sprinkle the toasted shredded coconut and chopped pecans on top, adding texture and a toasty aroma that wonderfully complements the chocolate and caramel. For an extra hint of sweetness and beautiful presentation, drizzle additional caramel or chocolate sauce over the top right before serving.
How to Serve German Chocolate Poke Cake Recipe
Garnishes
Garnishes elevate this German Chocolate Poke Cake Recipe from delicious to spectacular. The toasted coconut and pecans are spot-on, offering a satisfying crunch and a beautiful golden color. You could also add a few chocolate shavings or a sprinkle of sea salt on the caramel drizzle for a sophisticated twist.
Side Dishes
Because this cake is rich and sweet, pair it with a few simple sides to complete your dessert experience. Fresh berries, a light vanilla ice cream, or even a cup of freshly brewed coffee or hot tea will balance the richness while complementing the chocolate and caramel notes.
Creative Ways to Present
Want to impress? Serve individual cake slices in elegant dessert glasses layered with extra caramel sauce and garnished with pecans on top. You could also cut the cake into squares and place them on decorative plates with a dusting of cocoa powder or edible gold dust for an eye-catching dessert table centerpiece.
Make Ahead and Storage
Storing Leftovers
After enjoying your German Chocolate Poke Cake Recipe, be sure to cover any leftovers tightly with plastic wrap or store in an airtight container. Keep it refrigerated to maintain freshness. The cake actually tastes better the next day as the flavors continue to blend beautifully.
Freezing
If you want to save this indulgent treat for later, you can freeze it. Wrap the cake tightly with plastic wrap and then with aluminum foil to prevent freezer burn. When ready to enjoy, thaw it overnight in the refrigerator. The texture will remain moist and delicious.
Reheating
This cake is best served cold or at room temperature due to the whipped cream topping, so reheating is not recommended. If you prefer a slightly softer texture, let the cake sit at room temperature for 20 minutes before serving.
FAQs
Can I use homemade cake instead of a mix for this recipe?
Absolutely! While using a cake mix keeps things simple, a homemade German chocolate cake recipe works perfectly and adds a personal touch. Just be sure the cake is warm enough when poking holes and adding the caramel mixture.
Can I substitute Cool Whip for the whipped cream?
Yes, for convenience, you can use Cool Whip instead of whipped cream. It’s an easy shortcut, although homemade whipped cream offers that fresh, creamy texture that truly elevates the cake.
How long does the cake need to chill before serving?
Refrigerate the cake for at least 2 hours to let the caramel mixture soak fully and the flavors meld. If possible, chilling it overnight yields the best taste and texture.
Is it possible to make this recipe dairy-free?
Modifying this German Chocolate Poke Cake Recipe to be dairy-free would require substituting ingredients like sweetened condensed milk, heavy cream, and caramel sauce with plant-based alternatives. Keep in mind the texture and flavor might differ slightly.
Can I prepare this cake a day ahead for a party?
Definitely! This cake actually benefits from sitting overnight because the flavors deepen, and the cake becomes more moist. Just make sure to cover and refrigerate it until serving time.
Final Thoughts
There is something incredibly satisfying about a dessert that feels both indulgent and approachable, and this German Chocolate Poke Cake Recipe hits that sweet spot perfectly. From the moment you poke those holes and pour the caramel mixture, to the final sprinkle of toasted coconut and pecans, you’re creating layers of flavor that are sure to delight any crowd. So go ahead and try it out—you might just discover your new favorite way to celebrate chocolate and caramel in one unforgettable cake.
Print
German Chocolate Poke Cake Recipe
- Total Time: 50 minutes plus at least 2 hours chilling time
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This German Chocolate Poke Cake is a luscious twist on the classic dessert, combining a moist German chocolate cake base with a rich caramel and sweetened condensed milk filling. Topped with fluffy whipped cream, toasted coconut, and pecans, this cake delivers a perfect balance of textures and flavors that will delight any dessert lover. Ideal for special occasions or whenever you’re craving a decadent treat, this poke cake is easy to make and even better when served chilled.
Ingredients
Cake
- 1 box German chocolate cake mix plus ingredients listed on the box (usually eggs, oil, and water)
Filling
- 1 can (14 ounces) sweetened condensed milk
- 1 jar (12 ounces) caramel sauce
Topping
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut, toasted
- 1 cup chopped pecans, toasted
- Additional caramel or chocolate drizzle for topping (optional)
Instructions
- Bake the Cake: Preheat your oven and prepare the German chocolate cake batter according to the package instructions. Pour the batter into a greased 9×13-inch baking pan and bake as directed, usually about 30 minutes, until a toothpick inserted in the center comes out clean.
- Make Holes in the Warm Cake: Once the cake is out of the oven and still warm, use the handle of a wooden spoon to poke holes evenly across the entire surface of the cake. This allows the filling to soak deeply into the cake.
- Prepare and Pour the Filling: In a bowl, whisk together the sweetened condensed milk and caramel sauce until smoothly combined. Pour this mixture evenly over the warm cake, letting it seep into the holes thoroughly. Set the cake aside to cool completely.
- Toast Coconut and Pecans: Spread the shredded coconut and chopped pecans on a baking sheet. Toast them at 350°F for 5 to 7 minutes, stirring once midway, until golden and fragrant. Allow to cool.
- Whip the Cream: In a chilled mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Whip with an electric mixer until stiff peaks form, creating a light and fluffy topping.
- Assemble the Cake: Spread the whipped cream evenly over the cooled caramel-soaked cake. Sprinkle the toasted coconut and pecans on top for an added crunch and flavor.
- Chill and Serve: Refrigerate the cake for at least 2 hours to allow the flavors to meld and the topping to firm up. Before serving, drizzle additional caramel or chocolate sauce over the cake if desired for extra indulgence. Slice and enjoy!
Notes
- Toasting the coconut and pecans enhances their flavor and adds crunch; be sure to watch closely to prevent burning.
- For convenience, you can substitute store-bought Cool Whip for the homemade whipped cream topping.
- This cake tastes even better the next day as the flavors develop and the cake becomes more moist.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
