German Chocolate Poke Cake Recipe – Decadent Dessert

This German Chocolate Poke Cake is one of my favorite indulgent desserts. I love how it combines the rich, moist texture of chocolate cake with layers of caramel, chocolate, and coconut for a sweet treat that’s impossible to resist. It’s an easy yet impressive dessert that never fails to impress guests and satisfies every chocolate craving.

Why You’ll Love This Recipe

I love this recipe because it’s simple to make but tastes like a bakery-quality dessert. The poke cake method allows the caramel and condensed milk to soak into the cake, creating an ultra-moist, flavorful texture. Every bite is filled with chocolate, coconut, and pecans, giving it that classic German chocolate flair. It’s perfect for parties, potlucks, or whenever I want something rich and comforting.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 box of German chocolate cake mix (plus ingredients needed for the mix)
1 cup sweetened condensed milk
1 cup caramel sauce
1/2 cup chocolate chips
1/2 cup shredded coconut
1/2 cup chopped pecans
1/2 cup chocolate frosting
1/2 cup caramel frosting
For a nut-free version, you can omit the pecans and add more shredded coconut.
For a dairy-free alternative, use coconut milk instead of sweetened condensed milk and dairy-free chocolate chips.

Directions

1. I begin by preparing the German chocolate cake according to the directions on the box. I bake it in a 9×13-inch pan and let it cool slightly once done.
2. While the cake is still warm, I use the handle of a wooden spoon to poke holes evenly across the top.
3. I pour the sweetened condensed milk over the cake, letting it seep into the holes for extra moistness.
4. Next, I drizzle the caramel sauce evenly over the top, ensuring it fills the holes as well.
5. I sprinkle chocolate chips, shredded coconut, and chopped pecans evenly over the surface.
6. Once the cake cools completely, I spread a layer of chocolate frosting followed by caramel frosting on top.
7. For a final touch, I add a light sprinkle of coconut and pecans for extra texture and flavor.
8. I refrigerate the cake for at least an hour before serving to let all the flavors blend beautifully.

Servings and Timing

This recipe makes about 12–15 servings. It usually takes around 10 minutes to prepare, 30–35 minutes to bake, and at least 1 hour to chill before serving.

Variations

Sometimes I like to use dark chocolate cake mix for a deeper flavor. For a crunchier topping, I toast the coconut and pecans before adding them. If I want to make it lighter, I reduce the caramel and frosting layers slightly. For a completely dairy-free version, I use coconut milk and dairy-free chocolate chips as alternatives—it still tastes amazing!

Storage/Reheating

I store the cake covered in the refrigerator for up to 5 days. The flavors continue to develop as it sits, making it even more delicious the next day. Since it’s served cold, I don’t usually reheat it, but if I want a slightly melty texture, I warm a slice in the microwave for 10–15 seconds before eating. This cake also freezes well for up to 2 months—I wrap it tightly in plastic wrap and thaw it in the fridge before serving.

FAQs

Can I make this cake ahead of time?

Yes, I often make it a day ahead. It actually tastes even better after chilling overnight.

Can I use homemade caramel sauce?

Absolutely! I love making my own caramel sauce—it gives the cake a richer flavor.

What if I don’t have German chocolate cake mix?

I use any chocolate cake mix and add a bit of melted German chocolate or cocoa powder for that signature flavor.

Can I skip the frosting layers?

Yes, the cake is delicious even without frosting, though I love the extra sweetness they add.

How do I make it nut-free?

I simply omit the pecans and add more shredded coconut for texture.

Can I make this as cupcakes instead?

Yes, I bake the batter in cupcake tins and drizzle the fillings over the top after baking.

Can I use evaporated milk instead of sweetened condensed milk?

No, I prefer sweetened condensed milk for its thickness and sweetness—it helps create the cake’s signature richness.

Should I refrigerate the cake after making it?

Yes, I always refrigerate it. The chill helps the flavors meld and keeps the cake moist.

Can I use store-bought frosting?

Yes, store-bought chocolate and caramel frostings work perfectly for convenience.

How long should I let the cake cool before poking holes?

I usually wait about 10 minutes so it’s warm enough for the sauces to soak in easily without falling apart.

Conclusion

This German Chocolate Poke Cake is one of my favorite desserts to make when I want something rich, creamy, and crowd-pleasing. I love how every layer adds something special—from the soft chocolate cake to the gooey caramel and crunchy pecans. It’s easy, decadent, and always the highlight of any dessert table.

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