This Chocolate Poke Cake with Caramel is an ultra-moist, decadent dessert that combines rich chocolate cake with luscious caramel in every bite. The perfect treat for potlucks, birthdays, or any chocolate lover’s gathering.
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This gem starts with a soft, fluffy homemade chocolate cake. After it’s baked, poke holes all over the top using the handle of a wooden spoon, a chopstick, or even a straw. Then, pour warm caramel sauce over the cake so it sinks into the holes and makes every bite extra gooey and sweet. To finish it off, spread a layer of sweet whipped cream on top.
Ingredients
Chocolate cake ingredients
You need the following ingredients to make the chocolate cake portion of this dessert:
- All-purpose flour - sift flour if necessary to remove any lumps
- Granulated sugar
- Cornstarch - softens the cake's texture
- Cocoa powder - use Dutch-processed cocoa powder. Sift if necessary to remove any lumps.
- Vegetable oil
- Eggs - bring eggs to room temperature before starting this recipe
- Baking powder, baking soda
- Brewed coffee - use room temperature coffee. You may substitute water for the coffee - I prefer coffee as it enhances the chocolate flavor.
See recipe card for quantities.
Caramel filling ingredients
- Caramel sauce - you may purchase caramel sauce at your grocer's or consider using this recipe to make your own.
- White chocolate chips
- Heavy cream
See recipe card for quantities.
Whipped cream topping ingredients
- Powdered sugar and cocoa powder - sift ingredients together to remove any lumps
- Heavy cream
- Vanilla extract
- Optional - caramel and chocolate sauce to drizzle over the frosting
See recipe card for quantities.
Instructions
Although there are several steps to make this chocolate poke cake with caramel sauce, the instructions below are easy to follow.
Chocolate cake instructions
1 - Prepare a 9" x 9" square cake pan by lining the bottom with parchment paper or greasing the pan. Alternatively, you can use a 10" round pan instead if you prefer.
2 - Combine flour, cocoa powder, sugar, cornstarch, baking powder and baking soda in a mixing bowl.
3 - Add oil and eggs. Mix until well combined.
4 - Slowly pour brewed coffee into bowl while continuing to mix, scraping bottom and sides of bowl occasionally.
5 - Pour cake batter into prepared baking pan. Bake for 35 - 40 minutes at 350℉ (180℃). When done, cake will be well-risen and a toothpick inserted in the center of the cake comes out clean.
6 - Place cake on a wire rack and cool for approximately 1 hour. After cake has cooled, remove from pan and place on a serving platter.
Assemble chocolate poke cake
1 - Combine caramel, heavy cream and white chocolate chips in a saucepan. Heat over medium-low heat, stirring frequently, until chips are melted. Set aside and cool for 10 minutes.
2 - Use the end of a wooden spoon, a straw or a chopstick to poke holes all over the cake, making sure you go all the way down to the bottom. Try to poke a hole at least every ⅓ inch.
3 - Slowly pour caramel sauce over top of cake in three additions. Allow a few minutes between each addition to allow caramel to soak into holes. Place cake in refrigerator for 2 hours.
4 - Place heavy cream, powdered sugar, cocoa powder and vanilla extract in a mixing bowl. Using the whisk attachment, begin mixing on medium speed and continue to mix until cream reaches medium peaks. Note - medium peaks hold their shape with tips that curl slightly when the beaters are lifted.
5 - Spread frosting evenly over the top of the cake. If you want, drizzle some chocolate and caramel sauce on top, then drag a knife gently through the sauces to make a design.
Equipment
You need the following equipment to create this chocolate poke cake recipe:
- Hand Mixer, stand mixer or wire whisk
- Silicone spatula
- Food Scale (optional to measure ingredients by weight)
- Bowls, measuring cups and spoons
- 9" x 9" square cake pan or a 10" round cake pan
- Parchment paper
- Wooden spoon, straw or chopstick for poking holes in cake
- Saucepan
Storage
Store the chocolate poke cake in an airtight container in the fridge for up to 4 days. It doesn’t freeze well, so it’s best to enjoy it fresh.
FAQ
The poke cake started in the U.S. in the 1970s and became popular through a Jell-O ad campaign. It was created to help sell gelatin and pudding by giving people a fun and easy dessert to make. Since then, poke cakes have evolved, and now you can fill them with all kinds of things—not just Jell-O.
More chocolate lovers' dessert recipes
Looking for other recipes loaded with chocolate goodness? Try these:
I hope you enjoy this chocolate poke cake with caramel filling as much as my family and friends have over the years!
📋 Recipe
Chocolate Poke Cake with Caramel
Equipment
- Hand Mixer or stand mixer or wire whisk
- 1 Food Scale optional
- 1 Silicone spatula
- 1 Bowls, measuring cups and spoons
- 1 9" x 9" square cake pan or a 10" round cake pan
- Parchment paper
- 1 Wooden spoon, straw or chopstick for poking holes in cake
- 1 Saucepan
Ingredients
- ½ cup Cocoa Powder Dutch processed
- 1½ cups All Purpose Flour
- 1½ cups Granulated Sugar
- 1 Tablespoon Corn Starch
- 1½ teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ½ Cup Vegetable or Canola Oil
- 3 Large Eggs Room temperature
- 1 Cup Brewed Coffee, may substitute water
Caramel sauce
- 1 Cup Caramel sauce
- ¾ Cup White chocolate chips
- ¼ Cup Heavy cream
Whipped topping
- 1 Cups Heavy cream
- ¼ Cup Powdered sugar
- 2 teaspoons Vanilla extract
- 1 Tablespoon Cocoa powder
- ¼ Cup Caramel sauce Optional
- ¼ Cup Chocolate sauce Optional
Instructions
Chocolate cake
- Preheat oven to 350℉ (180℃).
- Prepare a 9" x 9" cake pan by lining the bottom with parchment paper or greasing the pan.
- Combine flour, cocoa powder, sugar, cornstarch, baking powder and baking soda in the bowl of a stand mixer. If mixing by hand or with a hand mixer, combine ingredients in a large mixing bowl.
- Add oil and eggs. Mix until combined.
- Slowly pour brewed coffee into bowl while continuing to mix, scraping the bowl occasionally. The batter should be smooth.
- Pour cake batter into prepared baking pan.
- Bake for 35 - 40 minutes, or until cake is fully risen and a toothpick inserted in the center of the cake comes out clean.
- Place cake on a rack and allow to cool.
Caramel sauce
- Combine caramel, heavy cream and white chocolate chips in a saucepan.
- Heat over medium-low heat, stirring frequently, until chips are melted.
- Set aside to cool for 10 minutes.
- Remove cake from pan and place on a serving platter.
- Use the end of a wooden spoon, straw or a chopstick to poke holes all over the cake, making sure you go all the way down to the bottom. Try to poke a hole at least every half-inch - if not closer.
- Slowly pour caramel sauce over top of cake in three additions. Allow a few minutes between each addition to allow caramel to soak into holes.
- Place cake in refrigerator for 2 hours.
Frosting
- Place heavy cream, powdered sugar, cocoa powder and vanilla extract in a mixing bowl. Using the whisk attachment, begin mixing on medium speed and continue to mix until cream reaches medium peaks. Note - medium peaks hold their shape with tips that curl slightly when the beaters are lifted.
- Spread frosting evenly over top of cake.
- Optional - drizzle with caramel and chocolate sauce.
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