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f you’re looking for a show-stopping yet simple dessert, Chocolate Poke Cake is here to save the day. This decadent cake is irresistibly moist, with a rich chocolate filling that seeps into every bite and a light, fluffy whipped topping to crown it. Perfect for parties, potlucks, or just a family treat, this cake is the epitome of a kid-friendly dessert that adults will adore too.
Whether you're a novice baker or an experienced pro, this recipe is approachable and foolproof. Its gooey texture and deep chocolate flavor make it a must-try for chocolate lovers everywhere.
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Why You'll Love This Easy Chocolate Poke Cake :
- Simple Yet Decadent: Using a few pantry staples, you’ll create a cake that looks and tastes like it came from a bakery.
- Perfectly Moist: The poke-and-fill method ensures every bite is saturated with chocolatey goodness.
- Great for Any Occasion: Whether it’s a birthday, a holiday, or just a chocolate craving, this cake fits the bill.
- Customizable: Adjust the filling, toppings, or flavors to suit your preferences.
Ingredients for Chocolate Poke Cake :
For the Cake:
- 1 ¾ cups all-purpose flour: Provides structure for the cake.
- 2 cups granulated sugar: Adds sweetness and keeps the cake moist.
- ¾ cup unsweetened cocoa powder: Gives the cake its rich chocolate flavor.
- 1 ½ teaspoons baking soda: Helps the cake rise evenly.
- 1 ½ teaspoons baking powder: Adds additional lift.
- ¼ teaspoon salt: Enhances the sweetness.
- 2 large eggs: Binds the ingredients together.
- 1 cup brewed coffee: Intensifies the chocolate flavor. (Substitute with hot water if desired.)
- 1 cup buttermilk: Keeps the cake tender and moist. (Substitute with sour cream or milk with 1 tablespoon of vinegar or lemon juice.)
- ½ cup vegetable oil: Adds richness and prevents the cake from drying out.
- 1 teaspoon vanilla extract: Enhances the overall flavor.
For the Chocolate Filling:
- 1 (14 oz) can sweetened condensed milk: Creates a creamy filling.
- 1 cup semi-sweet chocolate chips: Melts into the condensed milk for a smooth texture.
For the Whipped Cream (Optional):
- 2 cups heavy whipping cream: Whips into a light, airy topping.
- ½ cup powdered sugar: Sweetens the whipped cream.
- ¼ cup cocoa powder: Adds a chocolatey touch to the topping.
- 1 teaspoon vanilla extract: Enhances the flavor.
- 1 ½ cups mini chocolate chips: Adds texture and flavor to the topping.
Step-by-Step Instructions :
Step 1: Bake the Cake
- Preheat your oven to 350°F and grease a 9×13-inch baking dish with butter or non-stick spray.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.
- Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until smooth.
- Stir in the coffee or hot water until the batter is fully combined (it will be thin).
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool slightly. If the top has risen too much, gently press it down to level it out.
Step 2: Prepare the Chocolate Filling
- Place the chocolate chips in a heatproof bowl.
- Heat the sweetened condensed milk in a saucepan over medium heat until it begins to simmer.
- Pour the hot condensed milk over the chocolate chips and whisk until smooth and creamy.
Step 3: Poke and Fill the Cake
- Use the handle of a wooden spoon to poke holes all over the top of the cake, about 1 inch apart.
- Pour the warm chocolate filling over the cake, ensuring it seeps into the holes. Spread any excess evenly across the top.
- Let the cake cool to room temperature, then refrigerate for at least 2 hours to allow the filling to set.
Step 4: Make the Whipped Cream (Optional)
- In a large bowl, whip heavy cream until soft peaks form.
- Add powdered sugar, cocoa powder, and vanilla extract. Continue whipping until stiff peaks form.
- Spread the whipped cream evenly over the cooled cake and sprinkle with mini chocolate chips.
Tips for Success :
- Room Temperature Ingredients: Using room temperature eggs and buttermilk ensures a smoother batter.
- Don’t Overmix: Overmixing the batter can lead to a dense cake, so mix just until combined.
- Chill Before Serving: Refrigerating the cake allows the flavors to meld and the filling to set properly.
Variations :
- Peanut Butter Chocolate Poke Cake: Add a layer of melted peanut butter before the whipped cream topping.
- Caramel Drizzle: Swap the chocolate filling for caramel sauce for a chocolate-caramel combo.
- Mint Chocolate Cake: Add a few drops of peppermint extract to the whipped cream for a refreshing twist.
- Extra Crunch: Sprinkle chopped nuts or crushed cookies on top of the whipped cream.
Serving Suggestions :
- Serve this moist chocolate cake recipe with a scoop of vanilla ice cream or a drizzle of hot fudge.
- Pair it with a warm cup of coffee or hot cocoa for a cozy dessert experience.
- Garnish with fresh berries for a pop of color and a refreshing contrast to the rich chocolate.
Storage Instructions :
- Refrigerator: Store the cake in an airtight container or cover with plastic wrap. It will stay fresh for up to 3 days.
- Freezer: Freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions :
Can I make this cake ahead of time?
Yes! This cake can be made a day in advance. Just add the whipped cream topping before serving for the freshest presentation.
What can I substitute for sweetened condensed milk?
Sweetened condensed milk is key for the gooey filling, but you can try a homemade version made from evaporated milk and sugar.
Can I use store-bought whipped cream?
Absolutely! Store-bought whipped topping is a convenient alternative to homemade whipped cream.
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📖 Recipe
Chocolate Poke Cake

This Chocolate Poke Cake is the perfect balance of gooey, rich chocolate and creamy sweetness. Perfect for any occasion!
Ingredients
- For the Cake:
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- 1 cup brewed coffee or hot water
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- For the Chocolate Filling:
- 1 (14 oz) can sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- For the Whipped Cream (Optional):
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- ¼ cup cocoa powder
- 1 teaspoon vanilla extract
- 1 ½ cups mini chocolate chips
Instructions
- Bake the Cake: Mix dry and wet ingredients. Bake in a 9×13 pan at 350°F for 35-40 minutes. Poke holes in the warm cake.
- Prepare the Filling: Heat condensed milk and pour over chocolate chips. Whisk until smooth and pour over the cake.
- Make the Whipped Cream: Whip cream, powdered sugar, cocoa, and vanilla to stiff peaks. Spread over the cake.
- Garnish with mini chocolate chips and serve chilled.