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German Chocolate Poke Cake

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German Chocolate Poke Cake

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If you’re looking for the ultimate crowd-pleasing dessert, this German Chocolate Poke Cake is the answer. It combines the richness of a moist chocolate cake, the sweetness of caramel and condensed milk, and the irresistible crunch of coconut and pecans, all topped with a luscious chocolate ganache. This easy recipe is perfect for birthdays, potlucks, holidays, or whenever you crave something indulgent.

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Why You’ll Love This Recipe

This German Chocolate Poke Cake stands out because of its incredible texture and flavor layers. Here’s why it deserves a spot in your recipe collection:

  • Moist and decadent cake with caramelized filling.
  • Easy to make with simple pantry ingredients.
  • Perfect for parties, potlucks, and holidays.
  • Can be made ahead of time and refrigerated.
  • Combines chocolate, caramel, coconut, and pecans into one rich bite.

Ingredients Breakdown

Chocolate Cake Mix

A boxed chocolate cake mix makes this recipe easy and foolproof. Devil’s Food cake is ideal for its deep cocoa flavor, but any chocolate cake mix will work.

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Sweetened Condensed Milk

This soaks into the cake after poking holes, adding moisture and rich sweetness.

Caramel Sauce

Use a store-bought version for convenience or make your own caramel for a homemade touch. The caramel pairs beautifully with coconut and chocolate.

Coconut and Pecans

Toasted pecans add crunch, while sweetened shredded coconut provides chewy texture and classic German chocolate cake flavor.

Chocolate Ganache

Made with heavy cream, butter, and chocolate chips, the ganache forms a glossy topping that locks in the flavors.

Vanilla Extract

Adds depth and balances the sweetness of the cake.

Tips and Tricks

  1. Use a Wooden Spoon Handle – It makes perfect-sized holes for the condensed milk and caramel to seep into.
  2. Toast Your Pecans – A quick toast in the oven enhances their nutty flavor.
  3. Chill Before Serving – Refrigerating the cake allows the flavors to meld and makes slicing easier.
  4. Don’t Overbake the Cake – Check it a few minutes early to keep it soft and moist.

Variations and Customizations

  • Nut-Free Version: Skip the pecans and use toasted coconut only.
  • Extra Chocolate Flavor: Add chocolate pudding mix into the cake batter for more richness.
  • Salted Caramel Twist: Use salted caramel sauce for a sweet-salty balance.
  • Layered Presentation: Make this recipe in two round cake pans and stack them for a layer cake.

Pairing Suggestions

This rich dessert pairs wonderfully with:

  • A scoop of vanilla or coconut ice cream.
  • Fresh strawberries or raspberries for a fruity contrast.
  • Hot coffee, cappuccino, or a glass of cold milk.

Storage Instructions

  • Refrigerator: Store covered in the fridge for up to 5 days.
  • Freezer: Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Popular Questions

Can I make this cake ahead of time?
Yes! In fact, this cake tastes even better the next day after the flavors soak in.

Do I have to use boxed cake mix?
No. You can make a homemade chocolate cake, but using a mix saves time and still tastes incredible.

Can I use evaporated milk instead of condensed milk?
No. Sweetened condensed milk is much thicker and sweeter, which gives the cake its signature moist texture.

German Chocolate Poke Cake
Caroline

German Chocolate Poke Cake

This German Chocolate Poke Cake is a decadent dessert made with a moist chocolate cake, filled with sweetened condensed milk and caramel, topped with a coconut-pecan layer and rich chocolate ganache. Perfect for holidays, birthdays, or whenever you crave something indulgent.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 3 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box chocolate cake mix (such as Devil’s Food)
  • 14 oz sweetened condensed milk
  • 1 cup caramel sauce
  • 1 cup shredded sweetened coconut
  • 3/4 cup chopped pecans (toasted if preferred)
  • 1 cup chocolate chips
  • 1/2 cup heavy cream
  • 2 tbsp butter
  • 1 tsp vanilla extract

Equipment

  • 9×13-inch baking dish
  • mixing bowls
  • saucepan
  • wooden spoon (for poking holes)
  • whisk
  • measuring cups and spoons

Method
 

  1. Preheat your oven to 350°F. Bake the chocolate cake according to package instructions in a greased 9×13-inch pan. Allow to cool for about 10 minutes.
  2. Use the handle of a wooden spoon to poke holes evenly across the cake. Slowly pour the sweetened condensed milk into the holes, letting it soak through.
  3. Drizzle the caramel sauce evenly over the cake, allowing it to seep into the surface.
  4. In a saucepan, melt butter, then stir in the coconut and chopped pecans. Cook until warm, then spread the mixture evenly over the cake.
  5. Heat heavy cream in a saucepan until just simmering. Pour over the chocolate chips and let sit for 2–3 minutes. Stir until smooth, then mix in vanilla extract.
  6. Spread the ganache evenly over the coconut-pecan layer. Sprinkle with extra pecans or chocolate chips if desired.
  7. Refrigerate for at least 2 hours before slicing. Serve chilled for the best texture and flavor.

Notes

  • This cake is rich, so small slices go a long way.
  • You can double the recipe for larger gatherings.
  • For best results, let the cake chill overnight.

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