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If you love indulgent desserts that combine rich chocolate, creamy caramel, and a luscious frosting, then this German Chocolate Poke Cake is about to become your new favorite treat. This decadent cake is a modern twist on the classic German chocolate cake, featuring moist chocolate cake, a gooey caramel filling, and a coconut-pecan frosting that’s out of this world.
Perfect for birthdays, holidays, potlucks, or whenever you’re craving something sweet, this cake is guaranteed to impress your guests and satisfy every chocolate lover at the table.
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Why You’ll Love This Recipe
- Rich and Gooey Texture: Sweetened condensed milk and caramel seep into every bite of chocolate cake.
- Crowd Favorite: Coconut, pecans, caramel, and chocolate make a flavor combination everyone loves.
- Easy to Make: Starts with a simple boxed cake mix, so you don’t need advanced baking skills.
- Perfect for Any Occasion: Works well as a holiday dessert, potluck showstopper, or birthday treat.
- Make-Ahead Friendly: Can be prepared in advance and chilled until ready to serve.
Ingredients Breakdown
Here’s everything you’ll need to create this irresistible dessert:
For the Cake
- 1 box German chocolate cake mix – The foundation of this recipe; quick, reliable, and delicious.
- 1 ½ cups water – Keeps the cake moist.
- ½ cup vegetable oil – Adds richness and ensures a soft crumb.
- 3 large eggs – Provides structure and flavor.
For the Filling
- 1 can sweetened condensed milk – Thick, creamy, and perfect for soaking into the cake.
- 1 cup caramel sauce (divided) – Half for the filling, half for the frosting.
For the Frosting
- 1 cup chopped pecans – Adds nutty crunch and depth of flavor.
- 1 cup sweetened shredded coconut – A signature German chocolate cake ingredient.
- ½ cup butter, softened – The creamy base for the frosting.
- 4 cups powdered sugar – Provides sweetness and structure.
- ¼ cup milk – Helps achieve the perfect frosting consistency.
Tips and Tricks
- Poke Deep Holes: Use the handle of a wooden spoon to ensure the caramel filling seeps all the way through.
- Chill for Best Flavor: Letting the cake rest in the fridge allows the filling to soak in and makes the cake more sliceable.
- Toast the Pecans and Coconut: Lightly toasting them before adding to the frosting enhances flavor.
- Drizzle with Extra Caramel: Add a final caramel drizzle before serving for extra indulgence.
- Use Room Temperature Ingredients: This helps the cake batter and frosting mix more smoothly.
Variations and Customizations
- Chocolate Lovers’ Version: Add chocolate chips or drizzle melted chocolate over the finished cake.
- Nut-Free Option: Skip the pecans or replace them with sunflower seeds for crunch without nuts.
- Extra Creamy: Mix cream cheese into the frosting for a tangy twist.
- Salted Caramel Upgrade: Use salted caramel sauce to balance the sweetness.
- Mini Poke Cakes: Make cupcakes and poke small holes before filling for a portable version.
Pairing Suggestions
This rich dessert pairs beautifully with:
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- Coffee or espresso – The bitterness balances the sweetness.
- Vanilla ice cream – A cold, creamy contrast.
- Whipped cream – Adds lightness to each bite.
- Fresh berries – Strawberries or raspberries add a tart pop of flavor.
Storage Instructions
- Refrigerator: Store covered in the fridge for up to 5 days. The cake actually tastes better the next day as the flavors meld together.
- Freezer: Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before serving.
- Make Ahead: Bake and poke the cake a day ahead, then frost before serving.
Popular Questions
Can I use homemade caramel instead of store-bought?
Yes, homemade caramel works beautifully in this recipe and adds a richer flavor.
Can I use a different cake mix flavor?
While German chocolate cake mix works best, you can substitute with devil’s food or chocolate fudge mix for a slightly different flavor.
Do I have to refrigerate this cake?
Yes, because of the milk and caramel filling, it’s best stored in the refrigerator.
Can I make this recipe nut-free?
Absolutely. Simply omit the pecans or swap them with crunchy alternatives like granola or seeds.
German Chocolate Poke Cake
Ingredients
Equipment
Method
- Preheat to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a bowl, combine cake mix, water, oil, and eggs. Mix until smooth. Pour into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
- Allow the cake to cool for 5 minutes.
- In a small bowl, whisk sweetened condensed milk with ½ cup caramel sauce until smooth.
- Using the handle of a wooden spoon, poke holes 1 inch apart over the cake. Pour the caramel mixture evenly, letting it soak into the holes.
- Beat softened butter until creamy. Gradually mix in powdered sugar, milk, and remaining caramel sauce until smooth. Fold in pecans and coconut.
- Spread frosting evenly over the cooled, filled cake.
- Refrigerate for 1–2 hours before serving for best texture and flavor.
Notes
This German Chocolate Poke Cake is a show-stopping dessert that’s as delicious as it is easy to make. With its moist cake, gooey caramel filling, and creamy coconut-pecan frosting, it’s a treat that will have everyone coming back for seconds. Perfect for any occasion, this cake is sure to become a favorite in your recipe collection. Try it today and indulge in a slice of pure bliss!
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