Print

Chocolate Caramel Poke Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

  1. 1 box chocolate cake mix (plus ingredients listed on the box)
  2. 1 (14 oz) can sweetened condensed milk
  3. 3/4 cup caramel sauce (homemade or store-bought)
  4. 1 (8 oz) tub whipped topping (like Cool Whip)
  5. Optional garnishes: chocolate chips, chopped candy bars, toffee bits

Instructions

  1. Preheat oven and prepare the chocolate cake according to the package instructions. Bake in a 9×13-inch pan.
  2. Once the cake is baked and still warm, poke holes all over the surface using the handle of a wooden spoon or thick skewer.
  3. In a bowl, combine sweetened condensed milk and caramel sauce. Stir until well blended.
  4. Slowly pour the caramel mixture evenly over the warm cake, letting it soak into the holes.
  5. Allow the cake to cool completely at room temperature.
  6. Spread whipped topping evenly over the top of the cooled cake.
  7. Garnish with chocolate chips, chopped candy bars, or toffee bits as desired.
  8. 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

Find it online: https://thefamilycooking.com/chocolate-caramel-poke-cake/