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Ultimate Moist German Chocolate Poke Cake: Simple Steps for Decadent Flavor

A square slice of moist German chocolate poke cake topped with white frosting, toasted coconut, and a swirl of whipped cream.
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Make this incredibly moist German Chocolate Poke Cake using simple steps. This recipe features a rich chocolate base soaked in a sweet liquid and topped with classic coconut-pecan frosting, perfect for gatherings.

Ingredients

Scale
  • 1 box (15.25 oz) dark chocolate cake mix
  • Ingredients required by cake mix (eggs, oil, water)
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 cup German Chocolate Frosting (store-bought or homemade coconut-pecan topping)
  • 1/2 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/4 cup chopped pecans, toasted (for garnish)

Instructions

  1. Prepare the chocolate cake mix according to package directions using the specified eggs, oil, and water. Bake the cake in a 9×13 inch baking pan.
  2. Once baked, remove the cake from the oven. While the cake is still warm, use the handle of a wooden spoon or a large fork to poke holes all over the top surface, spacing them about 1 inch apart. Poke all the way down to the bottom of the cake.
  3. In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and vanilla extract until combined. This is your soaking liquid.
  4. Slowly pour the milk mixture evenly over the entire surface of the warm cake, allowing the liquid to seep into the holes.
  5. Sprinkle the semi-sweet chocolate chips evenly over the top of the cake while it is still warm so they begin to melt slightly.
  6. Allow the cake to cool completely at room temperature, then cover and refrigerate for at least 2 hours, or preferably overnight, to let the moisture fully absorb.
  7. Prepare the whipped cream topping: Beat the heavy whipping cream and powdered sugar together until stiff peaks form.
  8. Spread the prepared German Chocolate Frosting (coconut-pecan topping) evenly over the chilled, soaked cake.
  9. Top the frosting with the prepared whipped cream and sprinkle with toasted chopped pecans before serving.

Notes

  • For the moist chocolate cake hack, chilling the cake overnight allows the soaking liquid to fully penetrate the cake crumb, resulting in maximum moisture.
  • You can make this cake ahead of time; it tastes best after chilling for 12 to 24 hours.
  • If you prefer a richer soak, substitute the evaporated milk with an additional 1/2 cup of sweetened condensed milk.

Nutrition

Find it online: https://tastethisplate.com/german-chocolate-poke-cake-recipe/