German Chocolate Poke Cake: The Ultimate Easy Recipe

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Get ready to discover your new favorite dessert. This German Chocolate Poke Cake is the absolute pinnacle of decadent, moist, and flavor-packed cakes, and the best part is how unbelievably easy it is to make. We start with a rich chocolate cake, infuse it with a luscious blend of caramel and sweetened condensed milk, and then top it all with the classic, gooey coconut-pecan frosting. It’s a showstopper dessert that’s perfect for potlucks, family gatherings, or anytime you need a truly satisfying sweet treat.

If you’re a fan of rich, layered desserts, this recipe will blow you away. It takes all the beloved flavors of a traditional German Chocolate Cake and transforms them into an even more moist and indulgent experience. Every bite is a perfect combination of deep chocolate, sweet caramel, and nutty, chewy frosting.

Why You’ll Love This German Chocolate Poke Cake Recipe

Incredibly Moist: The “poke” method allows a sweet, creamy filling to soak into every inch of the cake, ensuring it’s never dry.
Amazingly Easy: Using a boxed cake mix saves you time and effort, but the final result tastes completely homemade and from scratch.
Crowd-Pleasing Flavor: The classic combination of chocolate, coconut, and pecans is a guaranteed hit with everyone.
Perfect for Any Occasion: It’s elegant enough for a holiday, but easy enough for a weeknight dessert craving.

The full 9x13 inch German Chocolate Poke Cake, showing the holes poked into the surface before the frosting is added. — Poking holes in the warm cake is the key to an ultra-moist result.

What is a Poke Cake?

A poke cake is a simple yet brilliant concept. After baking a standard cake in a sheet pan, you poke holes all over its surface using the handle of a wooden spoon or a large fork. Then, you pour a liquid filling—like sweetened condensed milk, caramel sauce, fruit puree, or chocolate syrup—over the top. The filling seeps into the holes, infusing the entire cake with extra flavor and moisture. It’s a fantastic way to elevate a simple cake into something truly special.

Ingredients You’ll Need

This recipe uses simple, easy-to-find ingredients to create its signature flavor. Here’s what you’ll need, broken down by component:

For the Chocolate Cake:

1 box (15.25 oz) German chocolate cake mix (or devil’s food cake mix)
Ingredients listed on the cake mix box (typically water, oil, and eggs)

For the Filling:

1 can (14 oz) sweetened condensed milk
1 cup (8 oz) caramel sauce

For the Coconut-Pecan Frosting:

1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks, lightly beaten
1/2 cup (1 stick) unsalted butter, cubed
1 teaspoon vanilla extract
1 1/3 cups sweetened shredded coconut
1 cup chopped pecans

A close-up shot of the coconut pecan frosting on top of the moist chocolate poke cake, highlighting its rich and chewy texture. — The homemade coconut-pecan frosting is the star of the show.

How to Make German Chocolate Poke Cake Step-by-Step

Making this cake is a simple four-part process. Just follow these instructions for a perfect result every time.

Bake the Cake: Prepare and bake the chocolate cake mix according to the package directions for a 9×13-inch pan. Let the cake cool for about 15 minutes on a wire rack. It should still be warm.
Poke and Fill: Using the round handle of a wooden spoon or a thick skewer, poke holes all over the top of the warm cake, about an inch apart. In a small bowl, whisk together the sweetened condensed milk and caramel sauce until smooth. Slowly and evenly pour this mixture over the cake, making sure it seeps into the holes.
Make the Frosting: While the cake absorbs the filling, prepare the frosting. In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 8-10 minutes. Remove from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool and thicken for about 20-30 minutes.
Frost and Chill: Pour the warm frosting over the cake and spread it into an even layer. Cover the cake and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to set completely.

Pro Tips for the Best Poke Cake

Don’t Over-Cool the Cake: Poke the holes and add the filling while the cake is still warm. This helps it absorb the liquid more easily.
Poke Deeply: Make sure your holes go about three-quarters of the way through the cake to create deep pockets for the filling.
Spread Filling Evenly: Use a spatula to gently spread the filling mixture across the surface, encouraging it to go into the holes.
Give It Time: The chilling step is crucial! It allows the filling to set and the flavors to fully develop. Don’t rush it. For another amazing dessert with a similar flavor profile, check out this Caramel Pecan Lasagna.

Ingredient Variations & Substitutions

While the classic recipe is a winner, you can customize it to your liking. If you love this style of dessert, you have to try our Chocolate Peanut Butter Poke Cake next!

Cake Mix: Devil’s food cake mix or any rich chocolate cake mix works perfectly as a substitute for German chocolate.
Nuts: If you’re not a fan of pecans, you can omit them or substitute them with chopped walnuts or almonds.
Sauce: For an even deeper chocolate flavor, try drizzling some hot fudge sauce over the cake before adding the frosting. This Hot Fudge Pie recipe is another chocolate lover’s dream.

How to Store Your Poke Cake

This cake must be stored in the refrigerator due to the dairy-based filling and frosting. Keep it tightly covered with plastic wrap or in an airtight container. It will stay fresh and delicious for up to 4 days. You can also freeze the cake for up to 3 months. To do so, wrap the entire pan securely in plastic wrap and then a layer of foil. Thaw it in the refrigerator overnight before serving.

Frequently Asked Questions

Can I make German Chocolate Poke Cake ahead of time?

Absolutely! This cake is actually better when made ahead of time. Making it the day before you plan to serve it allows the filling to fully soak in and the flavors to meld, resulting in a more moist and flavorful cake.

Can I use a homemade cake recipe instead of a mix?

Of course! If you have a favorite homemade chocolate cake recipe that bakes well in a 9×13-inch pan, you can certainly use that as the base. Just bake the cake as directed, then proceed with the poking and filling steps while it’s still warm.

Do I need to refrigerate this cake?

Yes, because the filling and frosting contain dairy (evaporated milk, condensed milk, butter, and eggs), the cake must be kept refrigerated. Store it in a covered container in the fridge for up to 4 days.

How do I keep my poke cake from becoming soggy?

The key is to use the right amount of filling and to let the cake chill sufficiently. The sweetened condensed milk and caramel are thick enough to be absorbed without turning the cake to mush. Chilling for at least 4 hours helps the filling set properly.

What’s the difference between German chocolate cake and regular chocolate cake?

The main difference isn’t the cake itself, but the frosting. A traditional German Chocolate Cake is a layered chocolate cake that is famous for its signature coconut-pecan frosting, which is more of a sticky, custard-like topping than a classic buttercream.

More Delicious Desserts To Try

This German Chocolate Poke Cake is a true testament to how simple ingredients can create an extraordinary dessert. It’s the perfect recipe to have in your back pocket for any celebration or craving. We hope you love making it as much as we do. If you try it, leave a comment below and don’t forget to share your creation on Pinterest!

A decadent slice of German Chocolate Poke Cake on a white plate, showcasing the moist chocolate cake, creamy filling, and rich coconut-pecan topping. — It doesn't get more decadent than this easy German Chocolate Poke Cake!

German Chocolate Poke Cake Recipe