Chocolate Poke Cake is a super-moist chocolate cake with a caramel soak and finished with whipped topping and toffee.
Author’s Notes
The “Secret” To The Best Chocolate Poke Cake
I’ve shared a lot about baking with my mom growing up. She loved it, and I loved being right there with her. My all-time favorite treats we made together were carmelitas, 7-layer bars, and confetti bars.
We baked a lot, and most of it was from scratch, but my mom also loved a good shortcut. She’d grab a cake mix and “doctor” it up with a few extra ingredients or use a store-bought graham cracker crust to make things quicker and easier.
One thing I learned from her is that a cake mix can be really good, especially with a few simple upgrades. The biggest one? Pudding mix.
Yep, that’s the secret to the best chocolate poke cake. Just one chocolate pudding mix adds rich flavor and makes the cake extra soft and tender. Even with the shortcuts, this cake tastes straight from a bakery!
Chocolate Poke Cake Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| Chocolate cake mix & chocolate pudding mix | Pudding mix makes the cake extra tender and delivers a deeper chocolate flavor. |
| Oil, water & eggs | Bring eggs to room temp for a smoother batter and better rise. |
| Sweetened condensed milk & caramel sauce | Warm slightly before pouring so it seeps into the holes more easily. |
| Whipped topping | Let it fully thaw in the fridge so it spreads smoothly without tearing the top of this Chocolate Poke Cake. |
| Toffee bits | Add right before serving for the best crunch! |
How To Make Chocolate Poke Cake
- Prep: Heat oven to 350°F and grease a 9×13-inch pan.
- Mix & bake: Whisk until smooth, pour into pan, and bake.
- Poke & fill: Poke holes all over, then pour warm caramel mixture evenly on top.
- Cool: Let sit so the caramel soaks in and the cake cools.
- Top & serve: Spread whipped topping, drizzle caramel, add toffee bits, and serve!
Quick Tip
Run a knife under hot water and wipe it clean between cuts: keeps slices neat since the caramel can get sticky.
Storage
Cover this chocolate poke cake tightly and store it in the fridge for up to 4 days. Keep it chilled since it has whipped topping, and for best texture, let slices sit at room temp for 10 to 15 minutes before serving.
Chelsea’s Notes
My Favorite Tool for Poking Holes
A lot of recipes suggest using the bottom of a wooden spoon, but I find it can pull up the cake or make the holes too large. A wooden skewer, on the other hand, is too small. My favorite tool? The top of a chopstick, using the flat end instead of the point. It’s the perfect in-between and makes the best holes for an even caramel soak.
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Chocolate Poke Cake
Ingredients
- 1 (13.25-ounce) package chocolate cake mix see note 1
- 1 (3.9-ounce) package chocolate pudding mix
- 1/2 cup vegetable oil or canola oil
- 1 cup water
- 3 large eggs
- 1 (14-ounce) can sweetened condensed milk
- 1 (14-ounce) jar caramel sauce divided (3/4 cup in filling)
- 1 (8-ounce) container frozen whipped topping thawed (like Cool Whip)
- 1 cup toffee bits
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish with nonstick spray.
- Add cake mix, pudding mix, oil, water, and eggs to a large bowl. Whisk until smooth and fully combined.
- Pour batter into prepared dish and bake for 28–32 minutes, or until a toothpick comes out clean.
- Use the base of a wooden chopstick to poke holes all over the warm cake. In a bowl, stir together sweetened condensed milk and 3/4 cup caramel sauce. Microwave for 20 seconds, then pour evenly over the cake.
- Let the cake sit at room temp for 1 hour so the filling can soak in and the cake can fully cool.
- Spread whipped topping evenly over the cooled cake. Drizzle with remaining caramel sauce and sprinkle with toffee bits.
- Run a sharp knife under hot water, dry it, then make a slice. Repeat until the cake is fully sliced, then enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
