German Chocolate Poke Cake

Save this recipe on:

Indulge in the rich decadence of this German Chocolate Poke Cake, a dessert that’s as indulgent as it is satisfying. Featuring layers of moist chocolate cake infused with sweetened condensed milk, rich caramel, and swirls of creamy coconut-pecan frosting, this cake is a true crowd-pleaser. Topped with a luscious chocolate ganache and crunchy pecans, each bite offers a heavenly balance of textures and flavors.

Perfect for special occasions or simply treating yourself, this dessert stands out for its gooey, melt-in-your-mouth goodness. The combination of rich chocolate, nutty pecans, and buttery caramel makes this cake an unforgettable sweet treat that will leave your guests begging for seconds.

---

Ingredients for German Chocolate Poke Cake

• 1 box chocolate cake mix (plus ingredients listed on box: eggs, oil, water)
• 1 can (14 oz) sweetened condensed milk
• 1 jar (12 oz) caramel sauce
• 1 cup chopped pecans
• 1 can (16 oz) coconut-pecan frosting
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream
• 1/4 cup chopped dark chocolate (optional for garnish)
• Extra pecans for topping

---

Step 1: Bake the Chocolate Cake

Prepare the chocolate cake mix according to the package instructions. Pour the batter into a greased 9×13-inch baking dish and bake as directed. Once baked, allow the cake to cool for about 10 minutes.

---

Step 2: Poke the Cake

Using the handle of a wooden spoon or a similar-sized object, poke holes evenly across the entire cake. Ensure the holes are deep enough to allow the fillings to soak in.

---

Step 3: Add Sweetened Condensed Milk and Caramel

Pour the sweetened condensed milk over the cake, making sure it seeps into the holes. Follow this with the caramel sauce, ensuring it also fills the gaps. Let the cake sit for about 15 minutes to absorb the liquids.

---

Step 4: Spread Coconut-Pecan Frosting

Once the cake has fully absorbed the caramel and condensed milk, spread the coconut-pecan frosting evenly across the top. This adds a rich, textured layer that enhances the traditional German chocolate flavor.

---

Step 5: Prepare the Chocolate Ganache

In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 20-second intervals, stirring after each, until the chocolate is fully melted and smooth. Pour the ganache over the frosting layer, spreading it out gently with a spatula.

---

Step 6: Add Toppings

Sprinkle chopped pecans and dark chocolate pieces (if using) on top of the ganache for added crunch and flavor. Allow the cake to cool completely before slicing and serving.

---

Storage Instructions

To keep your German Chocolate Poke Cake fresh and delicious:

• Refrigerate: Store the cake in an airtight container or tightly covered in the baking dish for up to 5 days. The rich flavors intensify over time, making it even more indulgent.
• Freezing: For longer storage, wrap individual slices in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

---

Estimated Nutrition

Per serving (based on 12 servings):

• Calories: ~480 kcal
• Carbohydrates: 65g
• Protein: 5g
• Fat: 23g
• Saturated Fat: 10g
• Cholesterol: 50mg
• Sodium: 320mg
• Sugar: 55g

---

Frequently Asked Questions

1. Can I use homemade chocolate cake instead of a boxed mix?

Absolutely! A homemade chocolate cake can enhance the flavor even more. Just ensure it’s moist enough to absorb the caramel and condensed milk.

2. Is there a substitute for coconut-pecan frosting?

If you prefer a different flavor, you can swap it for chocolate frosting or a rich buttercream, though it may alter the classic German chocolate taste.

3. Can I make this cake in advance?

Yes! This cake tastes even better the next day as the flavors meld together. Simply refrigerate it and add the toppings just before serving.

4. What’s the best way to poke holes in the cake?

Use the handle of a wooden spoon for perfect-sized holes. Avoid sharp objects that create narrow gaps, as they may not absorb the fillings well.

5. Can I use milk chocolate instead of semi-sweet for the ganache?

Yes, but the cake will be sweeter. If you prefer a richer, deeper chocolate flavor, stick with semi-sweet or dark chocolate.

6. How can I make this cake gluten-free?

Simply use a gluten-free chocolate cake mix and ensure all other ingredients are labeled gluten-free.

7. Can I add additional toppings?

Of course! Try sprinkling toasted coconut, toffee bits, or crushed pretzels for extra texture.

8. How long should I let the cake cool before adding toppings?

Allow the cake to cool for at least 15-20 minutes before adding the condensed milk and caramel to prevent the cake from becoming too soggy.

---

Print

Save this recipe on: