Name: German Chocolate Poke Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1 box (18.25 oz) dark chocolate fudge cake mix; 1 (3.4 oz) package instant chocolate fudge pudding mix; 4 large eggs; 1 cup sour cream; ¾ cup vegetable oil; ½ cup whole milk; 1 tsp vanilla extract; ¼ tsp kosher salt; 1½ cups mini chocolate chips; 1 (14 oz) can sweetened condensed milk; 4 oz German’s sweet chocolate, finely chopped; 4 oz heavy whipping cream; 1 batch homemade or store-bought coconut pecan frosting

Jump to Recipe·Print Recipe

Short Description
German Chocolate Poke Cake is a decadent, multi-layered dessert that takes the beloved classic German chocolate cake to a whole new level. Rich chocolate cake is soaked with sweetened condensed milk, layered with a smooth chocolate ganache, and finished with a luscious coconut pecan frosting. Moist, flavorful, and irresistibly indulgent, this cake is perfect for special occasions or anytime you need a truly satisfying dessert.

Why You’ll Love This Recipe
Moist and rich with layers of flavor and texture

Easy to prepare using boxed cake mix and pantry staples

Poke method ensures deep flavor infusion in every bite

Chocolate ganache adds luxurious depth

Coconut pecan frosting provides a classic finish

Perfect for holidays, potlucks, or casual entertaining

Can be made ahead and stored for easy serving

Satisfies both chocolate and coconut lovers

Crowd-pleasing, visually impressive

A modern twist on a timeless favorite

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the chocolate cake:

1 box (18.25 oz) dark chocolate fudge cake mix

1 (3.4 oz) package instant chocolate fudge pudding mix

4 large eggs

1 cup sour cream

¾ cup vegetable oil

½ cup whole milk

1 tsp vanilla extract

¼ tsp kosher salt

1½ cups mini chocolate chips

For the sweetened condensed milk layer:

1 (14 oz) can sweetened condensed milk

For the chocolate ganache:

4 oz German’s sweet chocolate, finely chopped

4 oz heavy whipping cream

For the coconut pecan frosting:

1 batch coconut pecan frosting (store-bought or homemade)

Directions
1. Preheat the oven and prepare the pan:
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan with non-stick spray and set aside.

2. Mix the cake batter:
In a large bowl, combine the cake mix, pudding mix, eggs, sour cream, oil, milk, vanilla, and salt. Beat on medium speed until the batter is smooth and well combined. Fold in the mini chocolate chips.

3. Bake the cake:
Pour the batter into the prepared pan and spread evenly. Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.

4. Poke holes in the cake:
Immediately after removing the cake from the oven, use the handle of a wooden spoon or a skewer to poke holes evenly across the surface of the cake.

5. Add sweetened condensed milk:
While the cake is still warm, pour the entire can of sweetened condensed milk evenly over the top. Let the cake sit and cool for at least 30 minutes to absorb the milk fully.

6. Prepare the chocolate ganache:
Place the chopped German chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream just until it begins to bubble at the edges. Pour the hot cream over the chocolate and let sit for 4 minutes. Whisk until smooth and glossy. Let it cool slightly until it thickens but remains spreadable.

7. Spread the ganache:
Once the cake has absorbed the condensed milk and is slightly cooled, spread the ganache evenly over the top.

8. Top with coconut pecan frosting:
Spread a generous layer of coconut pecan frosting over the ganache. Smooth it out with a spatula.

9. Chill and serve:
Refrigerate the cake for at least 1 hour before serving to allow all layers to set. Serve chilled or at room temperature.

Servings and timing
Servings: 12–15 slices

Prep Time: 20 minutes

Baking Time: 40 minutes

Cooling/Chill Time: 1 hour

Total Time: 2 hours

Estimated Calories: ~450 kcal per slice

Variations
Nut-Free Frosting: Use a coconut-only frosting if you need to avoid pecans.

Espresso Twist: Add 1 tsp of instant espresso to the cake batter for deeper flavor.

Extra Chocolate Chips: Sprinkle chocolate chips on top of the ganache before frosting.

Mini Cakes: Bake in cupcake liners for individual portions (adjust baking time).

Coconut Layer: Add a layer of shredded toasted coconut before the ganache for texture.

Homemade Cake Base: Substitute a homemade chocolate cake recipe if preferred.

Layer Cake Version: Use two round cake pans and build the poke cake as a layered dessert.

Dairy-Free Version: Use dairy-free chocolate, sweetened condensed coconut milk, and plant-based cream.

Salted Caramel Drizzle: Add a drizzle of caramel sauce over the coconut frosting.

Storage/Reheating
Storage: Keep the cake covered in the refrigerator for up to 5 days.

Freezing: Freeze individual slices wrapped in plastic wrap and foil. Thaw overnight in the refrigerator.

Reheating: Best enjoyed chilled or at room temperature. Avoid reheating to preserve frosting texture.

FAQs
Can I make this cake in advance?
Yes, it actually tastes better after chilling, so it’s perfect for making a day ahead.

Do I have to use German’s sweet chocolate?
It’s recommended for authenticity, but you can substitute with any semi-sweet or dark chocolate.

Can I use homemade frosting?
Absolutely. A homemade coconut pecan frosting adds a personal touch and can be adjusted to taste.

What if I don’t have instant pudding mix?
You can omit it, but the pudding mix enhances the moisture and texture of the cake.

Is the cake too sweet with condensed milk and ganache?
The balance of dark chocolate and pecans helps cut the sweetness for a rich but well-rounded dessert.

Can I use low-fat substitutes?
You can use low-fat sour cream and milk, but full-fat options yield the best texture and richness.

Can I make this in a round pan?
Yes, but use two 9-inch round pans and adjust the baking time accordingly.

How do I store leftovers?
Store in the fridge tightly covered. It remains moist for several days.

Can I freeze the entire cake?
Yes, wrap tightly and freeze for up to 2 months. Thaw in the fridge before serving.

What goes well with this cake?
A scoop of vanilla ice cream or a cup of strong coffee pairs beautifully.

Conclusion
German Chocolate Poke Cake is the ultimate layered dessert experience, combining the deep flavor of chocolate with the creamy sweetness of condensed milk and the rich texture of coconut pecan frosting. Perfectly indulgent yet easy to prepare, this dessert is a guaranteed hit for any occasion.

German Chocolate Poke Cake

Description

Ingredients

Instructions

Notes