Introduction
The German Chocolate Poke Cake is a luscious dessert that effortlessly combines rich chocolate, creamy caramel, crunchy pecans, and sweet coconut in one irresistibly moist cake. This poke cake version elevates the classic German chocolate cake by infusing every bite with a gooey caramel filling that soaks deep into the tender crumb. It’s the perfect crowd-pleaser for family gatherings, potlucks, holidays, or any time you want to impress with minimal fuss.
What makes this cake truly special is its combination of convenience and flavor: using a box mix for the base yet achieving a homemade depth with the luscious caramel soak and traditional coconut-pecan frosting. In this article, you’ll find everything you need to master this cake from ingredients to step-by-step instructions, along with tips for substitutions and variations to suit your needs.
Why You’ll Love This Recipe
- Uses a convenient German chocolate cake mix and common pantry ingredients
- Produces layers of moist chocolate cake soaked with sweet caramel
- Requires no fancy baking techniques or special equipment
- Can be made ahead and tastes even better the next day
- Combines multiple textures: soft crumb, gooey caramel, crunchy nuts, and chewy coconut
Ingredients Breakdown
For the Chocolate Cake Base
- 1 box German chocolate cake mix: The foundation of this recipe, providing a rich, moist chocolate flavor without extra work. Opt for a trusted brand for best results.
- 1 ½ cups water (about 360 ml): Hydrates the dry mix to create a smooth batter. Filtered water enhances texture.
- ½ cup vegetable oil (about 120 ml): Adds tenderness and moistness. Canola or sunflower oil work well due to their neutral flavor.
- 3 large eggs, at room temperature: Give structure and richness. Using room temperature eggs helps with even mixing and lighter crumb.
For the Caramel Soak
- 1 can (14 oz / 397 g) sweetened condensed milk: The magic ingredient that infuses the cake with creamy sweetness. Full-fat is best for richness.
- 1 cup caramel sauce (about 240 ml): Adds gooey, buttery caramel flavor and helps keep the cake moist. Homemade or high-quality store-bought works perfectly.
For the Coconut-Pecan Frosting
- 115 g (½ cup) butter, softened: Provides a luscious base for the frosting. Use unsalted and room temperature butter for smooth texture.
- 500 g (4 cups) powdered sugar: Sweetens and thickens the frosting, creating a fluffy, spreadable consistency. Sift before using to avoid lumps.
- 60 ml (¼ cup) whole milk: Loosens the frosting for easy spreading and adds richness.
- 120 g (1 cup) chopped pecans: Toasted for added depth and crunch.
- 80 g (¾ cup) sweetened shredded coconut: Adds authentic German chocolate cake flavor and tropical sweetness. Freshness is key.
Equipment Needed
- Oven preheated to 350°F (175°C)
- 9×13 inch (23×33 cm) baking pan
- Mixing bowls
- Electric mixer or whisk
- Wooden spoon or skewer for poking holes
- Spatula
Step-By-Step Instructions
1. Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease your 9×13-inch baking pan with shortening, butter, or a nonstick spray, making sure to coat all corners thoroughly to prevent sticking.
2. Mix the Cake Batter
In a large bowl, combine the cake mix, water, vegetable oil, and eggs. Beat on medium speed for about 2 minutes until the batter is smooth and well combined. Scrape down the sides to ensure an even mixture.
3. Bake the Cake
Pour the batter evenly into the prepared pan, smoothing the surface with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
4. Cool Slightly
Remove the cake from the oven and let it rest for about 5 minutes. This short cooling time makes it easier to poke holes without crumbling the cake.
5. Prepare the Caramel Soak
In a medium bowl, whisk together the sweetened condensed milk and half the caramel sauce (about ½ cup or 120 ml) until smooth. The mixture should be thick but pourable.
6. Poke the Cake
Using the handle of a wooden spoon or skewer, poke holes all over the cake’s surface about 1 inch (2.5 cm) apart. Make sure the holes go almost to the bottom of the cake so the soak can penetrate deeply.
7. Pour the Caramel Soak
Slowly drizzle the caramel-condensed milk mixture over the warm cake, ensuring it seeps into all the holes. Use a spatula to spread it evenly across the surface.
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