Looking for the perfect indulgent dessert to impress your friends and family? This German Chocolate Poke Cake takes the much-loved classic German Chocolate Cake to an entirely new level. Imagine a tender, moist chocolate cake soaked in rich, sweetened condensed milk, then topped with a luscious chocolate ganache and finished with a creamy coconut pecan frosting. Every bite is a heavenly combination of textures and flavors, from the soft, melt-in-your-mouth cake to the crunchy and creamy frosting. This easy-to-make dessert is sure to be a hit for any occasion!
For those who love combining decadent chocolate and unique flavors, don’t miss this Hershey Bar Cake. It’s another chocolate lover’s dream, packed with delicious layers of chocolate goodness!
Why You’ll Love German Chocolate Poke Cake
This cake has all the decadent flavors you love from traditional German chocolate cake, but with a fun, modern twist that makes it even more indulgent. The poke cake method allows the cake to soak up extra moisture and flavor, making it irresistibly soft and rich. The layers of ganache and coconut pecan frosting add a delightful contrast that makes every bite memorable.
Whether you’re making it for a family gathering, holiday celebration, or just because you deserve a treat, this German Chocolate Poke Cake is the ultimate crowd-pleaser. Plus, it’s simple enough for both beginner and experienced bakers alike!
If you’re a fan of poke cakes or love unique twists on traditional desserts, you might also enjoy the fun twist in our Pumpkin Pie Cake—perfect for fall cravings!
How to Make German Chocolate Poke Cake
Follow these step-by-step instructions to create this irresistible dessert. The process is straightforward, ensuring you’ll end up with a perfect cake that’s both moist and full of flavor.
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C). While the oven heats up, grab your 9×13-inch baking pan and give it a good coating of cooking spray. This will prevent the cake from sticking once it’s baked.
In a large mixing bowl or stand mixer, combine your boxed cake mix, dry pudding mix, eggs, sour cream, vegetable oil, whole milk, and vanilla extract. Make sure everything is well-mixed to create a smooth and lump-free batter. Finally, fold in the mini chocolate chips to give the cake little pockets of melty chocolate goodness.
Pour the cake batter into your greased baking pan, ensuring it spreads evenly.
Step 2: Bake the Cake
Place the pan in your preheated oven and bake for 30 to 40 minutes. Use a toothpick to test for doneness—when it comes out clean or with just a few moist crumbs, the cake is ready. Once baked, remove the cake from the oven and allow it to cool slightly.
Step 3: Poke Holes and Add Filling
Now comes the fun part—poking the holes! Using the handle of a wooden spoon or a skewer, poke holes evenly across the surface of the warm cake. This will allow the filling to seep into every bite.
Next, pour the entire can of sweetened condensed milk over the top of the cake, ensuring it soaks into the holes. This step adds extra moisture and sweetness, making the cake incredibly rich and decadent. Let the cake cool completely before moving on to the next step.
Step 4: Prepare the Chocolate Ganache
While the cake cools, you can move on to making the chocolate ganache. Start by chopping your chocolate into small pieces and placing them in a medium bowl.
In a small saucepan, heat the heavy cream just until the edges begin to bubble. Remove from the heat immediately and pour the hot cream over the chopped chocolate. Let the mixture sit for about 4 minutes without stirring.
Once the time is up, whisk the chocolate and cream together until smooth and glossy. Let the ganache thicken for about 5 to 10 minutes before spreading it evenly over the cooled cake. This rich chocolate layer adds an extra level of indulgence to the cake.
Step 5: Top with Coconut Pecan Frosting
Finally, it’s time to finish the cake with the classic coconut pecan frosting. If you’re using a homemade batch, follow your preferred recipe to prepare it. Spread the frosting evenly over the chocolate ganache, making sure every inch of the cake is covered with this creamy, nutty goodness.
Now, your German Chocolate Poke Cake is ready to enjoy! Whether you serve it immediately or store it in the fridge for later, this cake is sure to be a hit.
For more easy and indulgent treats, check out our Coconut Flour Brownies or Banana Chocolate Chip Cookies. They’re equally perfect for satisfying a sweet tooth!
Tips for Making the Best German Chocolate Poke Cake
- Use a quality boxed cake mix for a quick and easy base, but don’t hesitate to customize the flavor with mini chocolate chips or an extra dash of vanilla.
- Make sure the cake is slightly warm when poking the holes so that the sweetened condensed milk can be fully absorbed.
- Let the ganache thicken for a few minutes before spreading to prevent it from being too runny.
- If you’re making the coconut pecan frosting from scratch, be sure to let it cool to room temperature before spreading it on the cake.
Our White Chocolate Raspberry Cookies offer an exciting balance of sweetness and fruitiness you’ll love!
Variations to Try
If you want to experiment with this recipe, there are a few fun twists you can try:
- German Chocolate Poke Cake with Caramel: Replace the sweetened condensed milk with caramel sauce for an extra gooey and indulgent cake.
- German Chocolate Poke Cake with Espresso: Add a teaspoon of espresso powder to the cake batter to give the cake a subtle coffee flavor, which pairs beautifully with the chocolate ganache.
- Gluten-Free Version: Use a gluten-free cake mix to make this dessert accessible to those with gluten sensitivities.
Storing and Serving Tips
This German Chocolate Poke Cake is best served chilled, but it can also be enjoyed at room temperature. If you have leftovers (which is rare with such a delicious cake!), simply cover the pan with plastic wrap or transfer slices to an airtight container and store them in the fridge for up to 5 days.
If you prefer freezing the cake, cut it into individual slices and wrap each one in plastic wrap before placing them in a freezer-safe bag. The cake can be frozen for up to 3 months. Just be sure to thaw it in the fridge overnight before serving.
Final Thoughts
This German Chocolate Poke Cake is a dessert lover’s dream. With its layers of moist chocolate cake, creamy filling, rich ganache, and coconut pecan frosting, it’s an absolute showstopper. Not only is it easy to make, but it’s also guaranteed to be a hit at any gathering or event. Whether you’re a beginner baker or an experienced pro, this cake is a must-try for any occasion!
So, the next time you’re craving something sweet and indulgent, give this recipe a try—you won’t regret it!
Looking for more dessert inspiration? Be sure to check out our collection of Easy Dessert Recipes for more mouthwatering ideas!
German Chocolate Poke Cake Recipe
20
servings30
minutes1
hour529
kcalIngredients
- For the Cake:
1 box of chocolate cake mix (your favorite brand works great)
1 (3.4 oz) package of instant chocolate pudding mix
4 large eggs
1 cup sour cream
¾ cup vegetable oil
½ cup whole milk
1 tablespoon vanilla extract
¼ teaspoon salt
1½ cups mini chocolate chips
- For the Filling:
14 ounces sweetened condensed milk
- For the Ganache:
4 ounces semi-sweet chocolate, chopped
4 ounces heavy cream
- For the Frosting:
1 batch of coconut pecan frosting (either homemade or store-bought)
Directions
- Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Grab a 9×13-inch baking pan, spray it well with non-stick cooking spray, and set it aside. - Mix the Cake Batter
In a large mixing bowl, combine the chocolate cake mix, instant pudding, eggs, sour cream, vegetable oil, milk, vanilla extract, and salt. Beat everything together until the batter is smooth and well combined. Gently fold in the mini chocolate chips. - Bake the Cake
Pour the batter into your prepared pan and bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean. Once done, remove the cake from the oven and allow it to cool for just a few minutes. - Poke the Holes and Add Filling
While the cake is still warm, use the handle of a wooden spoon or a skewer to poke holes evenly across the surface of the cake. Slowly pour the sweetened condensed milk over the cake, making sure it seeps into the holes. Let the cake cool completely as it absorbs the filling. - Make the Ganache
Place the chopped semi-sweet chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream just until it begins to simmer (don’t let it boil!). Pour the warm cream over the chocolate and let it sit undisturbed for 4 minutes. Afterward, whisk the mixture until smooth and glossy. Let the ganache cool for 5-10 minutes so it thickens slightly before spreading. - Spread the Ganache
Once the ganache has thickened, spread it evenly over the top of the cooled cake. Be sure to cover the entire surface for that rich chocolate layer. - Top with Coconut Pecan Frosting
Prepare your coconut pecan frosting according to the recipe or package instructions. Gently spread the frosting over the ganache layer. The sweet, nutty frosting adds the perfect finish to this decadent dessert. - Serve and Store
Serve immediately and enjoy! If there are leftovers, store them in the refrigerator, covered, to keep the cake moist and flavorful.
