Why You’ll Love This Recipe
This cake combines rich chocolate flavor with sweet, buttery caramel for a melt-in-your-mouth experience. It’s incredibly easy to make, especially with the use of a cake mix, and it’s even better when made ahead, as the flavors have time to blend and intensify. The result is a sweet, sticky, and satisfying treat that’s almost impossible to resist.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chocolate cake mix (plus ingredients listed on the box)
sweetened condensed milk
caramel sauce (homemade or store-bought)
whipped topping (like Cool Whip)
chocolate chips, chopped candy bars, or toffee bits (optional for garnish)
Directions
- Preheat oven and prepare the chocolate cake according to package instructions. Bake in a 9×13-inch pan.
- Once the cake is baked and still warm, use the handle of a wooden spoon or a thick skewer to poke holes all over the top.
- In a bowl, mix sweetened condensed milk and caramel sauce until well blended.
- Pour the caramel mixture evenly over the cake, making sure it fills the holes.
- Let the cake cool completely, then spread whipped topping over the surface.
- Garnish with chocolate chips, crushed toffee, or your favorite candy toppings.
- Chill in the refrigerator for at least 2 hours (or overnight) before serving for best texture and flavor.
Servings and timing
This recipe makes 12–15 servings.
Prep time: 15 minutes
Bake time: 30 minutes
Chill time: 2 hours
Total time: about 2 hours 45 minutes
Variations
- Salted Caramel Poke Cake: Use salted caramel sauce and sprinkle sea salt over the whipped topping.
- Turtle Poke Cake: Add chopped pecans and drizzle with both caramel and chocolate sauce.
- Peanut Butter Caramel: Mix a few tablespoons of peanut butter into the caramel for a nutty twist.
- Mocha Caramel: Add a teaspoon of instant coffee to the caramel mix for a subtle coffee flavor.
- From-Scratch Version: Make your favorite homemade chocolate cake instead of using a mix.
Storage/Reheating
Store the cake covered in the refrigerator for up to 5 days.
Best served chilled, but you can let it sit at room temperature for 15–20 minutes before serving if preferred.
Freezing is not recommended, as the texture of the whipped topping may change.
No reheating needed.
FAQs
What is a poke cake?
A poke cake is a cake that has holes poked into it after baking, allowing sauces or fillings to soak into the cake for added moisture and flavor.
Can I make this cake ahead of time?
Yes, in fact, it tastes even better when made a day in advance and chilled overnight.
Can I use homemade caramel sauce?
Absolutely. Homemade caramel adds a richer, deeper flavor, but store-bought works just fine.
How do I poke the holes?
Use the handle of a wooden spoon, a chopstick, or a thick skewer to poke deep holes across the cake.
What kind of whipped topping is best?
Store-bought whipped topping like Cool Whip is convenient, but you can use freshly whipped cream for a homemade touch.
Can I use a different cake mix?
Yes, devil’s food, chocolate fudge, or even brownie mix can work as delicious alternatives.
How do I prevent the cake from getting soggy?
Be sure not to overdo the caramel mixture and allow it time to fully absorb and chill before serving.
Can I make this cake dairy-free?
Use a dairy-free chocolate cake, plant-based caramel, and coconut whipped cream to make a dairy-free version.
What toppings go best with this cake?
Chopped candy bars (like Heath or Snickers), mini chocolate chips, crushed cookies, or nuts are all great options.
Is this cake good for a crowd?
Yes, it’s easy to slice, serve, and transport, making it ideal for gatherings and celebrations.
Conclusion
Chocolate Caramel Poke Cake is a simple, indulgent dessert that packs big flavor with very little effort. With its moist, rich chocolate base and gooey caramel filling, it’s a surefire hit for any crowd. Whether you’re baking for a party or treating yourself to something sweet, this cake delivers comfort and decadence in every bite.
PrintChocolate Caramel Poke Cake
Chocolate Caramel Poke Cake is an ultra-moist, rich dessert made by drenching a warm chocolate cake with caramel sauce and sweetened condensed milk. Topped with whipped topping and candy bits, it’s a sweet, gooey treat that’s perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12–15 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box chocolate cake mix (plus ingredients listed on the box)
- 1 (14 oz) can sweetened condensed milk
- 3/4 cup caramel sauce (homemade or store-bought)
- 1 (8 oz) tub whipped topping (like Cool Whip)
- Optional garnishes: chocolate chips, chopped candy bars, toffee bits
Instructions
- Preheat oven and prepare the chocolate cake according to the package instructions. Bake in a 9×13-inch pan.
- Once the cake is baked and still warm, poke holes all over the surface using the handle of a wooden spoon or thick skewer.
- In a bowl, combine sweetened condensed milk and caramel sauce. Stir until well blended.
- Slowly pour the caramel mixture evenly over the warm cake, letting it soak into the holes.
- Allow the cake to cool completely at room temperature.
- Spread whipped topping evenly over the top of the cooled cake.
- Garnish with chocolate chips, chopped candy bars, or toffee bits as desired.
- Chill in the refrigerator for at least 2 hours (or overnight) before serving.
Notes
- Letting the cake chill overnight enhances flavor and texture.
- Use a deep pan to avoid caramel overflow while pouring.
- Salted caramel can balance the sweetness of the cake.
- Use devil’s food or chocolate fudge cake mix for extra richness.
- Use freshly whipped cream instead of store-bought topping for a homemade twist.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 38g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
