If you have a soft spot for rich, gooey desserts that bring together layers of irresistible flavors and textures, this German Chocolate Poke Cake Recipe is an absolute must-try. Imagine a moist chocolate cake generously soaked with sweetened condensed milk and caramel sauce, then topped with a luscious blend of coconut and pecans, finished off with a cloud-like whipped topping and a drizzle of melty chocolate. It’s like a flavor-packed celebration in every bite that’s surprisingly easy to make but tastes like it took hours of loving effort.
Ingredients You’ll Need
This German Chocolate Poke Cake Recipe uses a handful of simple, pantry-friendly ingredients, each playing a crucial role in building the cake’s rich taste and diverse texture. From the moist cake base to the crunchy coconut-pecan topping, every component shines on its own and together creates pure magic.
- German chocolate cake mix: The foundation of the cake, providing a deep chocolate flavor and tender crumb that bakes up beautifully in a 9×13-inch pan.
- Eggs, oil, and water: These are the classic box mix add-ins that ensure perfect moistness and texture.
- Sweetened condensed milk: Adds an incredible creamy sweetness that soaks into the poke holes, making every slice decadently moist.
- Caramel sauce: Brings a rich buttery caramel flavor that beautifully complements the dark chocolate cake.
- Sweetened shredded coconut: Provides a chewy, tropical contrast that pairs perfectly with the pecans.
- Chopped pecans: Adds crunch and a buttery nutty taste that balances the sweetness.
- Whipped topping: Lightens the cake with a fluffy and creamy layer that’s essential to the classic German chocolate cake vibe.
- Chocolate chips: Melted for a luscious drizzle on top, enhancing the chocolate flavor and adding a glossy, beautiful finish.
- Optional chocolate syrup: An easy alternative to melted chocolate chips, perfect for a quick drizzle that looks and tastes divine.
How to Make German Chocolate Poke Cake Recipe
Step 1: Bake the Cake
Start by preparing the German chocolate cake according to the package directions, mixing in the eggs, oil, and water. Pour the batter into a greased 9×13-inch baking dish and bake until a toothpick comes out clean. Once it’s out of the oven, let it cool just enough so you can handle it comfortably, about 10 minutes.
Step 2: Poke the Cake and Pour the Sweetened Condensed Milk
Using the handle of a wooden spoon or a similar tool, poke holes evenly across the warm cake. These holes are the secret to infusing the cake with extra flavor and moisture. Slowly pour the sweetened condensed milk over the entire surface, letting it sink luscious into each hole for an irresistibly creamy texture.
Step 3: Add the Caramel Sauce
Next, spread the caramel sauce evenly over the cake, again allowing it to seep into the holes and coat every inch of the cake’s top. This will add that melt-in-your-mouth, sticky sweetness that makes this poke cake stand out from the crowd.
Step 4: Cool Completely
Let the cake cool all the way to room temperature so the layers set and the flavors meld together beautifully before moving on to the toppings.
Step 5: Add Coconut and Pecans
In a small bowl, mix sweetened shredded coconut with chopped pecans. If you want an extra toasty flavor, lightly toast these ingredients before sprinkling them generously over the cooled cake. This crunchy layer adds incredible texture and flavor contrasts.
Step 6: Top with Whipped Topping
Spread the whipped topping evenly over the coconut-pecan layer, creating a soft, creamy blanket that contrasts delightfully with the cake and nutty topping.
Step 7: Drizzle with Melted Chocolate
Melt the chocolate chips and drizzle over the top, or use chocolate syrup if you prefer a simpler method. This final touch ties together the chocolate and caramel flavors in perfect harmony.
Step 8: Chill
Refrigerate the cake for at least two hours before serving. Chilling allows the flavors to set and the cake to become perfectly firm yet moist.
How to Serve German Chocolate Poke Cake Recipe
Garnishes
A lightly dusted sprinkle of extra toasted coconut or a few extra pecan halves offer a beautiful finishing touch right before serving. You can also add a fresh strawberry or two for a little pop of color and a hint of tartness.
Side Dishes
This decadent dessert pairs wonderfully with a simple scoop of vanilla ice cream or a dollop of fresh whipped cream to lighten each bite. A cup of freshly brewed coffee or a robust black tea also balances the cake’s sweetness perfectly.
Creative Ways to Present
For a fun twist, serve individual portions in small clear glasses for a layered parfait style. You can also try cutting the cake into bite-sized squares and placing toothpicks in them for easy party snacking. Adding a drizzle of caramel or chocolate sauce on the serving plate amps up the wow factor.
Make Ahead and Storage
Storing Leftovers
This German Chocolate Poke Cake Recipe actually tastes even better the next day after the flavors have melded. Store leftovers covered in the refrigerator, tightly wrapped to keep the whipped topping fresh and the cake moist. It should stay delicious for up to 4 days.
Freezing
If you want to keep it longer, this cake freezes well. Wrap tightly with plastic wrap and a layer of foil to prevent freezer burn. Thaw overnight in the refrigerator before serving to keep the textures intact.
Reheating
While it’s typically served chilled, if you prefer a slightly warm slice, microwave individual pieces for about 10 seconds. Avoid prolonged reheating as it can affect the whipped topping and soften the crunchy coconut and pecans.
FAQs
Can I use homemade German chocolate cake instead of the boxed mix?
Absolutely! A homemade German chocolate cake adds an extra personal touch and can make the poke cake even more special. Just make sure it bakes in a 9×13-inch pan and has a moist, tender crumb to soak up the condensed milk and caramel.
Is there a substitute for sweetened condensed milk?
This ingredient is key for that luscious soaked texture, but if you don’t have it on hand, you can carefully warm some heavy cream with sugar until thickened, though the flavor will be slightly different. For best results, stick with sweetened condensed milk.
Can I toast the coconut and pecans ahead of time?
Yes! Toasting adds a wonderful depth of flavor and can be done a day ahead. Just store them in an airtight container at room temperature until you’re ready to sprinkle them on the cake.
What if I don’t have chocolate chips for the drizzle?
No worries! Chocolate syrup is a great quick alternative that still adds a gorgeous finishing touch and plenty of chocolate flavor.
How long should I chill the cake before serving?
Chilling for at least 2 hours is best to let all the delicious flavors meld and the cake set perfectly. If you have the patience, chilling overnight takes it to the next level!
Final Thoughts
Trust me when I say this German Chocolate Poke Cake Recipe is a crowd-pleaser that feels like a warm hug in dessert form. It’s simple enough for a weeknight treat yet elegant enough for a special occasion, and the combination of flavors and textures will keep everyone asking for seconds. Don’t hesitate to give it a whirl — your taste buds will thank you!
Print
German Chocolate Poke Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes plus at least 2 hours chilling
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This German Chocolate Poke Cake is a luscious dessert featuring a moist chocolate cake infused with sweetened condensed milk and caramel sauce. Topped with a delightful coconut-pecan mixture, fluffy whipped topping, and drizzled with rich melted chocolate or chocolate syrup, this cake is perfect for any occasion and impresses with its rich flavors and creamy texture.
Ingredients
For the Cake:
- 1 box (15.25 ounces) German chocolate cake mix (plus ingredients listed on the box: usually eggs, oil, and water)
For the Filling and Topping:
- 1 can (14 ounces) sweetened condensed milk
- 1 jar (12 ounces) caramel sauce
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
- 1 container (8 ounces) whipped topping (like Cool Whip)
- 1/2 cup chocolate chips
- Optional: chocolate syrup for drizzle
Instructions
- Prepare the Cake: Preheat your oven and prepare the German chocolate cake mix according to the package instructions, typically combining the mix with eggs, oil, and water. Pour the batter into a greased 9×13-inch baking dish and bake as directed, usually about 30 minutes, until a toothpick inserted comes out clean.
- Cool and Poke Holes: Remove the cake from the oven and let it cool for about 10 minutes. Then, use the handle of a wooden spoon to poke holes all over the surface of the warm cake. This step allows the fillings to seep in.
- Add Sweetened Condensed Milk and Caramel: Slowly pour the sweetened condensed milk over the entire cake, letting it soak into the holes. Next, evenly spread the caramel sauce on top, making sure it fills the holes as well. Allow the cake to cool completely to room temperature.
- Add Coconut and Pecans: In a small bowl, mix together the shredded coconut and chopped pecans. Sprinkle this mixture evenly over the cooled cake to add texture and flavor.
- Spread Whipped Topping: Gently spread the whipped topping over the coconut-pecan layer to create a smooth, creamy finish.
- Melt Chocolate and Drizzle: Melt the chocolate chips using a microwave or double boiler until smooth. Drizzle the melted chocolate over the whipped topping. Alternatively, drizzle with chocolate syrup if preferred for an easier option.
- Chill and Serve: Place the cake in the refrigerator and chill for at least 2 hours to allow all flavors to meld and the cake to set. Slice into 12 servings and enjoy!
Notes
- This cake can be made a day ahead and refrigerated; the flavors improve as it sits overnight.
- For added texture and depth of flavor, consider toasting the shredded coconut and chopped pecans before sprinkling on the cake.
