why make this recipe
German Chocolate Poke Cake is a delightful dessert that combines rich chocolate flavors with sweet caramel and coconut, making it a favorite for many. It’s easy to make and perfect for gatherings, parties, or just a treat for yourself. The holes in the cake allow the caramel mixture to soak in, adding extra moisture and taste. This cake is sure to impress your friends and family with its delicious layers and toppings.
how to make German Chocolate Poke Cake
Ingredients:
- 1 box German chocolate cake mix
- 1 1/2 cups water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 can sweetened condensed milk
- 1 cup caramel sauce
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1/4 cup milk
- 1 cup chopped pecans
- 1 cup sweetened shredded coconut
Directions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Beat until well combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean from the center.
- Remove the cake from the oven and let it cool for 5 minutes.
- In a medium mixing bowl, combine sweetened condensed milk and 1/2 cup caramel sauce. Whisk until well combined.
- Using the end of a wooden spoon, poke holes into the cake at 1-inch intervals. Pour the caramel mixture over the cake, spreading evenly.
- In a large mixing bowl, beat the butter until creamy. Gradually add powdered sugar, milk, and the remaining caramel sauce, mixing until smooth and creamy.
- Fold in the chopped pecans and shredded coconut into the frosting.
- Spread frosting over the cake, ensuring complete coverage.
- Refrigerate for 1-2 hours before serving.
how to serve German Chocolate Poke Cake
Serve the German Chocolate Poke Cake chilled or at room temperature. You can cut it into squares and place them on a dessert plate. For an added touch, drizzle some extra caramel sauce on top or sprinkle a few more pecans and coconut.
how to store German Chocolate Poke Cake
Store any leftover German Chocolate Poke Cake in an airtight container in the refrigerator. It will stay fresh for about 3-5 days. If you want to keep it longer, you can freeze the cake without the frosting for up to 2-3 months. Just remember to thaw it in the fridge before serving.
tips to make German Chocolate Poke Cake
- Make sure to grease your baking pan well to prevent sticking.
- You can use homemade caramel sauce if you prefer.
- Keep the cake refrigerated if you live in a warm climate to maintain its freshness.
variation
You can make a chocolate ganache to pour over the cake instead of frosting. Just melt chocolate with cream and let it cool slightly before spreading it on the cake.
FAQs
-
Can I use a different cake mix?
Yes, you can use any chocolate cake mix you like, but the original German chocolate flavor adds a unique touch. -
How do I know when the cake is done?
You can check if the cake is done by inserting a toothpick into the center. If it comes out clean, the cake is ready. -
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. Just let it chill in the fridge before serving.
German Chocolate Poke Cake
Ingredients
For the Cake
- 1 box German chocolate cake mix Any brand is fine.
- 1.5 cups water
- 0.5 cups vegetable oil
- 3 large eggs
For the Filling
- 1 can sweetened condensed milk
- 1 cup caramel sauce Reserve 1/2 cup for topping.
For the Frosting
- 0.5 cups butter, softened
- 4 cups powdered sugar
- 0.25 cups milk
- 1 cup chopped pecans
- 1 cup sweetened shredded coconut
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Beat until well combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean from the center.
- Remove the cake from the oven and let it cool for 5 minutes.
Filling
- In a medium mixing bowl, combine sweetened condensed milk and 1/2 cup caramel sauce. Whisk until well combined.
- Using the end of a wooden spoon, poke holes into the cake at 1-inch intervals. Pour the caramel mixture over the cake, spreading evenly.
Frosting
- In a large mixing bowl, beat the butter until creamy.
- Gradually add powdered sugar, milk, and the remaining caramel sauce, mixing until smooth and creamy.
- Fold in the chopped pecans and shredded coconut into the frosting.
Assembly
- Spread frosting over the cake, ensuring complete coverage.
- Refrigerate for 1-2 hours before serving.