Indulgent, rich, and irresistibly gooey, Chocolate Caramel Poke Cake is a decadent dessert that combines the best of all sweet worlds. This moist chocolate cake is baked to perfection, then “poked” all over and drenched in luscious caramel sauce, allowing every bite to be soaked with flavor.
Topped with a fluffy whipped topping and finished with chocolate shavings or crushed candy bars, it’s a showstopping treat that’s perfect for holidays, potlucks, or any occasion that calls for a sweet celebration. Easy to make and impossible to resist, this cake delivers bold flavor with minimal effort.
Chocolate and caramel are a match made in dessert heaven, and this Chocolate Caramel Poke Cake is the ultimate way to enjoy both.
A moist chocolate cake is poked and drenched in gooey caramel sauce, then topped with whipped cream and crushed candy for a decadent treat that’s as simple as it is spectacular. Perfect for potlucks, parties, or anytime you want to impress with minimal effort.
Chocolate Caramel Poke Cake Recipe
Description
Chocolate Caramel Poke Cake is a rich, indulgent dessert that combines moist chocolate cake with luscious caramel sauce poured into holes poked throughout the cake.
This allows the caramel to soak in, creating an ultra-decadent texture. Topped with whipped topping, chocolate drizzle, and crushed toffee bits or chocolate chips, it’s a crowd-pleaser for any occasion.
The sweet and salty combination of caramel and chocolate makes every bite irresistible.
This dessert is perfect for potlucks, birthdays, or holiday gatherings, and it's easy to make with boxed cake mix and pantry staples.
Ingredients
For the Filling:
For the Topping:
Instructions
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Bake the Cake
Start by preparing the chocolate cake batter according to the box instructions. Most box mixes require 3 eggs, ½ cup oil, and 1¼ cups water, but always follow the specific instructions on your brand.
Preheat your oven to 350°F (175°C), grease a 9x13-inch baking dish, and pour in the batter. Bake for about 28–32 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool for about 5–10 minutes—just enough so it’s no longer piping hot but still warm.
-
Poke and Pour
Using the handle of a wooden spoon (or a thick skewer or straw), poke holes all over the cake, spacing them about 1 inch apart. Make sure the holes go about three-quarters of the way down so the filling can soak in fully.
In a small bowl or measuring cup, whisk together the sweetened condensed milk and caramel sauce. You can gently heat the caramel in the microwave for 15–20 seconds to make it easier to pour.
Slowly pour this caramel mixture over the warm cake, making sure it seeps into all the holes. Use a spatula to spread any overflow evenly over the surface.
Let the cake cool completely, ideally refrigerating for at least 1 hour so the filling sets.
-
Add the Topping
Once the cake is chilled and the caramel has settled into the sponge, spread the whipped topping over the entire cake in a thick, even layer.
Sprinkle the crushed toffee bits or candy bar chunks evenly over the whipped cream. For extra flavor and texture, you can also add mini chocolate chips, a caramel drizzle, or even a light dusting of cocoa powder.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 12g60%
- Cholesterol 60mg20%
- Sodium 350mg15%
- Total Carbohydrate 60g20%
- Dietary Fiber 2g8%
- Sugars 45g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Chocolate Caramel Poke Cake is an indulgent dessert that combines moist chocolate cake, creamy caramel sauce, and fluffy whipped topping—all enhanced by the unique “poke” method.
Here’s how to make it foolproof and unforgettable, whether you're baking for a birthday, potluck, or holiday table.
Baking & Assembly Tips
1. Start with a strong base:
Use a moist, rich chocolate cake as your foundation. A boxed devil’s food cake mix works well for convenience, but if you're going homemade, go for one with buttermilk or sour cream to enhance moisture and depth.
2. Grease the pan well:
Whether using glass or metal, a well-greased 9x13-inch pan prevents sticking. Lining the pan with parchment on the bottom can also help with clean slicing.
3. Poke while warm:
Once the cake is baked, let it cool for about 5 minutes—just until it’s not scorching hot. Then, use the handle of a wooden spoon or a large straw to poke holes all over, about 1 inch apart. Don't go all the way to the bottom—this keeps the cake from falling apart when serving.
4. Pour slowly:
Warm caramel sauce pours more evenly and sinks better. Slowly drizzle the caramel over the cake, focusing on filling the holes first. Gently tap or shake the pan to help it settle. You can also use sweetened condensed milk for an extra decadent version, or combine both for a double-drip effect.
5. Chill before topping:
Refrigerate the cake after pouring the caramel to allow it to soak in. This sets the base and prevents the whipped topping from melting or becoming soupy.
Flavor Boosting Tricks
1. Add crunch or texture:
Top your whipped cream layer with crushed chocolate bars (like Heath, Snickers, or Twix), chopped pecans, or mini chocolate chips. They add contrast to the soft layers and visual appeal.
2. Make it boozy:
For an adult version, add a tablespoon of Kahlúa or Bailey’s to the caramel sauce or lightly drizzle it over the finished cake before serving.
3. Layer in flavor:
Between the cake and the topping, consider adding a chocolate pudding layer or cream cheese-caramel mix for extra richness.
4. Homemade caramel for the win:
If time allows, make your own caramel sauce with butter, sugar, cream, and a pinch of salt. It’s smoother, richer, and more balanced than jarred versions.
Serving Tips & Tricks
1. Chill thoroughly:
Poke cakes are best served chilled. Let the completed cake sit in the fridge for at least 2 hours (or overnight) to let the flavors marry and the texture firm up.
2. Clean cuts:
Use a sharp knife wiped clean between slices to get neat servings, especially if you’ve topped the cake with sticky or chunky ingredients.
3. Garnish with style:
Pipe rosettes of whipped topping for a fancy look, or drizzle chocolate and caramel sauce in a crisscross pattern. A sprinkle of flaky sea salt can also enhance the caramel's richness.
4. Portion size:
A 9x13-inch cake yields 12–16 servings, depending on how rich your portions are. For potlucks or parties, you can easily get 20 smaller servings.
Equipment:
- 9x13-inch baking pan
- Wooden spoon handle or skewer
- Mixing bowls
- Spatula
Make-Ahead Tip:
This cake tastes even better after chilling overnight, allowing the caramel to fully soak into the sponge. Just hold off on the toppings until just before serving for best texture.
Storage:
- Refrigerator: Store covered in the fridge for up to 4–5 days.
- Freezing: You can freeze the un-topped cake (after the caramel soak) for up to 2 months. Thaw in the fridge and add whipped topping fresh before serving.
- Store covered in the fridge for up to 4 days.
- Can be made 1–2 days in advance; in fact, it tastes even better the next day.
- Avoid freezing the full assembled cake, but you can freeze the unfrosted cake base.
Variations:
- Turtle Poke Cake: Add chopped pecans and a drizzle of hot fudge along with the caramel and toffee.
- Salted Caramel Version: Sprinkle a little flaky sea salt over the top for a sweet-savory edge.
- Peanut Butter Twist: Replace caramel with melted peanut butter and top with chopped Reese’s.
- Homemade Cake Option: Use your favorite homemade chocolate cake recipe instead of a box mix if you prefer everything from scratch.
Serving Suggestions:
- Serve chilled for a refreshing dessert, or let sit at room temp for 15 minutes before slicing for extra gooeyness.
- Pair with coffee or a glass of milk for the ultimate comfort experience.
Perfect For:
- Birthdays
- Holidays (especially Thanksgiving and Christmas)
- BBQs and potlucks
- Casual weeknight desserts that feel fancy
Final Thoughts:
This Chocolate Caramel Poke Cake is a celebration of textures and flavors: the soft, fudgy base, the sweet caramel that seeps into every bite, and the creamy, cool whipped topping all work together in harmony. Even better, it’s easy to make ahead and completely beginner-friendly—no mixer, no fancy tools, just big flavor and simple steps.
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Frequently Asked Questions
What is a Chocolate Caramel Poke Cake?
A Chocolate Caramel Poke Cake is a rich and indulgent dessert made by baking a chocolate cake, then poking holes all over it and pouring caramel sauce (and sometimes sweetened condensed milk) over the top.
The caramel seeps into the cake, making it extra moist and flavorful. It's often topped with whipped cream or chocolate frosting and garnished with toffee bits, caramel drizzle, or chopped candy bars.
How do you make the "poke" part?
After baking the chocolate cake, let it cool for 5–10 minutes. Use the handle of a wooden spoon, a skewer, or a fork to poke holes evenly across the surface of the cake—go deep enough so the caramel can soak through.
Then, pour warm caramel sauce (homemade or store-bought) over the cake, making sure it fills the holes. This technique ensures every bite is moist and decadent.
Can I make it ahead of time?
Yes! Chocolate Caramel Poke Cake is an excellent make-ahead dessert. In fact, it's often better the next day because the caramel has more time to soak into the cake. Just cover and refrigerate it for up to 2–3 days. Add any crunchy toppings (like toffee bits) right before serving to keep them from getting soggy.
What variations can I try?
You can switch up the flavors by using a devil’s food cake mix, chocolate fudge cake, or even brownie base. Add-ins like chopped pecans, sea salt, or a layer of chocolate ganache enhance the richness. For a shortcut, use boxed cake mix and jarred caramel, or go fully homemade for a gourmet version.
