Dreamy German Chocolate Poke Cake Recipe – Sweet Indulgence

Decadent chocolate lovers find pure bliss in this german chocolate poke cake that promises an irresistible journey through rich, creamy layers.

Moist chocolate sponge becomes the canvas for a luxurious coconut-pecan filling that seeps into every delightful crevice.

Soft, tender crumbs absorb sweet caramel-like notes that dance across your palate with each forkful.

Creamy textures blend seamlessly, creating a dessert that feels like a warm culinary embrace.

Unexpected depth emerges from classic ingredients transformed into something magical and comforting.

Sweet surprises await you in every single bite of this indulgent treat.

Prepare to fall in love with a dessert that turns an ordinary moment into a celebration of flavor.

German Chocolate Poke Cake Temptation

• Conquer Complex Flavors: Dive into a dessert that blends rich caramel, creamy coconut, and crunchy pecans for a sophisticated taste experience that elevates classic cake.
• Simplify Baking Adventure: Transform a basic cake mix into a stunning dessert with minimal extra steps, perfect for bakers of all skill levels who want impressive results.
• Crowd-Pleasing Dessert: Create a show-stopping treat that appeals to multiple generations, making it ideal for family gatherings, potlucks, and special celebrations.
• Customize with Ease: Adapt the recipe by swapping nuts or adding extra caramel drizzle, giving you creative freedom to make the cake uniquely yours.

Ingredients For German Chocolate Poke Cake

• Cake Mix: A convenient base for creating a moist and delicious chocolate cake.
• Water: Helps to hydrate and blend the cake mix ingredients.
• Vegetable Oil: Adds moisture and helps create a tender cake texture.
• Eggs: Provides structure and richness to the cake batter.

• Sweetened Condensed Milk: Creates a rich and creamy caramel-like filling.
• Caramel Sauce: Adds a deep, sweet flavor and smooth texture to the cake.

• Butter: Forms the creamy base of the frosting with a rich flavor.
• Powdered Sugar: Sweetens and thickens the frosting.
• Milk: Helps to achieve the right frosting consistency.
• Pecans, Shredded Coconut: Classic German chocolate cake toppings that provide crunch and tropical flavor.

How To Make German Chocolate Poke Cake

Step 1: Prepare Baking Space

Warm up the oven to 350°F. Coat a 9×13 inch baking pan with cooking spray or butter to prevent sticking.

Step 2: Mix Cake Base

Grab a large mixing bowl and combine cake mix, water, vegetable oil, and eggs. Whisk the ingredients until the batter looks smooth and well blended.

Step 3: Bake the Cake

Pour the batter into the prepared pan. Slide the pan into the oven and bake for 30-35 minutes. Check doneness by inserting a toothpick – it should come out clean when the cake is fully baked.

Step 4: Create Cake Holes

After removing the cake from the oven, let it cool for 5 minutes. Take the handle end of a wooden spoon and poke holes across the cake surface at 1-inch intervals.

Step 5: Add Caramel Soak

• Sweetened condensed milk
• Caramel sauce

Pour this mixture evenly over the cake, ensuring it seeps into the holes.

Step 6: Prepare Frosting

• Powdered sugar
• Milk
• Remaining caramel sauce

Blend until the frosting becomes smooth and fluffy.

Step 7: Finish Frosting

Fold in chopped pecans and shredded coconut into the frosting. Spread the frosting completely over the cake, covering every inch.

Step 8: Chill and Serve

Refrigerate the cake for 1-2 hours to let the flavors meld and the frosting set. Slice and serve chilled for maximum deliciousness.

Tips For German Chocolate Poke Cake

• Poke with Precision: Create uniform holes using the rounded end of a wooden spoon for even caramel sauce distribution.
• Chill for Perfection: Refrigerate the cake for at least 1-2 hours to let flavors meld and frosting set completely.
• Moisture Magic: Use room temperature ingredients to ensure a smoother cake batter and more consistent texture.
• Pecan Power: Toast pecans briefly before adding to frosting to enhance their nutty flavor and add extra crunch.
• Swap with Ease: Replace caramel sauce with chocolate sauce for a different flavor profile if desired.

Variations For German Chocolate Poke Cake

• Gluten-Free German Chocolate Poke Cake: Replace regular cake mix with gluten-free cake mix and ensure all ingredients are certified gluten-free.
• Vegan German Chocolate Poke Cake: Swap eggs with flax eggs, use plant-based milk, coconut cream instead of sweetened condensed milk, and dairy-free butter alternative.
• Low-Sugar German Chocolate Poke Cake: Use sugar-free cake mix, sugar-free caramel sauce, and replace powdered sugar with stevia or monk fruit sweetener.
• Nutless German Chocolate Poke Cake: Omit pecans and substitute with toasted coconut flakes or sunflower seeds for crunch and texture.

Pairing Ideas For German Chocolate Poke Cake

• Elevate Chocolate Indulgence: Perfect Pairings
• Brew Rich Coffee Companion: Dark roast or espresso cuts through the cake's sweetness, enhancing the chocolate and caramel notes with its robust flavor profile.
• Select Smooth Bourbon Match: Aged bourbon's warm, smoky undertones complement the cake's nutty pecan and coconut textures, creating a luxurious dessert experience.
• Craft Creamy Vanilla Sidekick: Cold vanilla bean ice cream provides a cool, silky contrast to the warm, sweet cake, balancing its rich caramel and chocolate layers.
• Create Nutty Dessert Wine Duo: Sweet tawny port wine echoes the cake's pecan elements, offering a sophisticated and harmonious flavor connection that elevates the dessert's complexity.

Storage Advice For German Chocolate Poke Cake

• Store the cake covered in plastic wrap or in an airtight container for up to 4 days. Keep it in the coldest part of the refrigerator to maintain freshness.
• Wrap the entire cake tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Cut cake into portions, wrap each slice separately in plastic wrap, then place in a freezer-safe container. Freeze for up to 1 month for quick individual servings.
• Bring refrigerated cake to room temperature for 30 minutes before serving. For a warm slice, microwave individual pieces for 15-20 seconds on medium power to prevent drying out.

FAQs About German Chocolate Poke Cake

• Is German Chocolate Cake originally from Germany?

No, German Chocolate Cake was created in the United States by Samuel German, a baker who worked for Baker’s Chocolate Company in the 1850s. Despite its name, the cake has no direct connection to Germany.

• What makes this poke cake different from traditional German Chocolate Cake?

This version uses a poke cake technique where holes are made in the cake and filled with caramel sauce, creating a more moist and decadent dessert compared to the traditional layered cake.

• Can I use a different type of nuts instead of pecans?

Yes, you can substitute pecans with walnuts or almonds if you prefer. The nuts add a nice crunch and flavor to the cake’s topping.

Dense German Chocolate Poke Cake Recipe

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4.6 from 13 reviews

• Total Time: 1 hour 50 minutes to 1 hour 55 minutes
• Yield: 12 1x

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Description

Indulgent german chocolate poke cake brings rich, moist layers of chocolatey bliss to dessert tables. Chocolate lovers will savor each decadent spoonful of this classic Southern-style treat that delivers pure comfort in every delightful bite.

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Ingredients

Scale 1x2x3x

Main Cake Ingredients:

• 1 box German chocolate cake mix
• 1 1/2 cups water
• 1/2 cup vegetable oil
• 3 large eggs

Filling and Topping Ingredients:

• 1 can (14 ounces) sweetened condensed milk
• 1 cup caramel sauce
• 1 cup chopped pecans
• 1 cup sweetened shredded coconut

Frosting Ingredients:

• 1/2 cup butter, softened
• 4 cups powdered sugar
• 1/4 cup milk

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Instructions

1. Preheat the oven to 350F (175C) and prepare a 9×13 inch baking pan with cooking spray or butter.
2. In a large bowl, blend the cake mix with water, vegetable oil, and eggs until the batter is smooth and uniform.
3. Transfer the cake batter into the prepared pan and bake for 30-35 minutes, verifying doneness by inserting a toothpick into the center which should come out clean.
4. Allow the cake to cool for 5 minutes after removing from the oven.
5. Create a caramel mixture by whisking sweetened condensed milk with caramel sauce until thoroughly combined.
6. Use the handle of a wooden spoon to puncture evenly spaced holes across the entire cake surface at 1-inch intervals.
7. Slowly drizzle the caramel mixture over the cake, ensuring it seeps into the created holes and spreads uniformly.
8. Cream the butter until light and fluffy, then gradually incorporate powdered sugar, milk, and remaining caramel sauce to create a smooth frosting.
9. Gently fold chopped pecans and shredded coconut into the frosting mixture.
10. Carefully spread the frosted topping across the entire cake surface, covering completely.
11. Refrigerate the cake for 1-2 hours to allow flavors to meld and frosting to set before serving.
12. Slice and serve the chilled German Chocolate Poke Cake.

Notes

• Use room temperature eggs and butter for smoother cake batter mixing and better incorporation of ingredients.
• Ensure cake mix is fresh and not expired to guarantee optimal texture and rise.
• When poking holes, press gently but firmly to create consistent channels for caramel absorption without tearing cake.
• Chill cake for at least 2 hours to allow flavors to meld and caramel to seep deeply into cake layers.
• For gluten-free version, substitute regular cake mix with gluten-free alternative and check all ingredient labels carefully.
• Toast pecans beforehand to enhance their nutty flavor and add extra depth to the cake’s overall taste profile.
• Consider reducing caramel sauce for diabetic-friendly version or use sugar-free caramel alternative.

• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 444
• Sugar: 48 g
• Sodium: 167 mg
• Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.5 g
• Carbohydrates: 58 g
• Fiber: 1.5 g
• Protein: 4 g
• Cholesterol: 52 mg