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I love making this easy chocolate poke cake! It’s the ultimate chocolate lover’s dream, with rich, moist, and creamy layers of chocolate. The best part? It’s incredibly easy to make!
Quick and Easy Chocolate Poke Cake Recipe
This poke cake is a simple yet rich and decadent dessert that’s perfect for any occasion. The combination of chocolate cake, sweetened condensed milk, chocolate pudding, and whipped topping creates a dessert that’s irresistible.
Easy chocolate desserts are always on the top of my go-to lists. Plus, it’s a great to make ahead since it actually tastes even better after it’s been chilling overnight.
And if you love chocolate as much as I do, you have to try this peanut butter cake or these double chocolate chip cookies.
Ingredients for Chocolate Poke Cake
- chocolate cake mix– Plus ingredients listed on the package (I used Betty Crocker Chocolate Fudge which requires 3 eggs, 1/2 cup vegetable oil, and 1 cup water).
- sweetened condensed milk– Adds richness and moisture.
- semi-sweet chocolate chips– Melted for a sweet chocolate filling.
- whipped topping, thawed– I used Cool Whip for a light and creamy topping.
- instant chocolate pudding– I used JELL-O Chocolate Fudge.
- whole milk, cold– Helps the pudding set properly.
- milk chocolate candy bar– For decorative chocolate shavings on top. Or you make these really pretty chocolate curls.
Variations
- Use Homemade: Swap boxed cake mix with your favorite homemade chocolate cake recipe.
- Swap Pudding Flavors: Use different pudding flavors like vanilla or caramel for a unique twist.
- Add Crunch: Sprinkle crushed cookies, or nuts like pecans or almonds, on top for added texture.
How to Make Chocolate Poke Cake
STEP 1: Preheat the oven to 350 degrees F and prepare a 9×13 cake pan with non-stick cooking spray.
STEP 2: Prepare the cake batter according to the instructions on the box for a 9×13 pan, then bake, and allow it to cool completely.
STEP 3: Use the end of a wooden spoon to poke holes into the cake about ¾ of the way through, spacing them evenly in rows of 6 (about 18-24 holes total).
STEP 4: Add chocolate chips to a small heat-safe mixing bowl and microwave for 30 seconds. Stir, then continue heating in 15 second increments until smooth.
STEP 5: Mix the melted chocolate with the sweetened condensed milk until fully combined, then pour the chocolate sauce into the holes of the cake, make sure it fills each hole. Once it’s filled, set the cake aside while you prepare the pudding topping.
STEP 6: In a large mixing bowl, whisk together the pudding mix and cold milk until combined. After that, let it set for about 3-4 minutes.
STEP 7: Fold the whipped topping into the pudding mixture until it’s smooth. Spread the pudding mixture evenly over the top of the cake.
STEP 8: Use a vegetable peeler or cheese grater to create chocolate shavings or curls from the milk chocolate candy bar and sprinkle the shavings over the cake.
STEP 9: Refrigerate for at least 2 hours before slicing and serving.
Tips for Making the Best Chocolate Poke Cake
- Poke holes while the cake is warm: It’s easier to make consistent holes while the cake is warm.
- Use the handle of a wooden spoon: This will make perfect size holes that are the same size, without making the cake crumble or fall apart.
- Let the filling fully absorb: Give the cake at least an hour (or overnight) in the fridge after adding the filling so it soaks up all the flavor.
- Chill before serving: A cold poke cake has the best texture and is easier to slice cleanly.
Chocolate Poke Cake FAQs
Yes! This cake is best when refrigerated for a few hours, which makes it a great make-ahead dessert for parties and gatherings.
You can top the cake with crushed Oreos, chocolate chips, or even a drizzle of chocolate syrup or caramel syrup.
If you have leftover cake, cover it, or put it in an airtight container, and keep it in the fridge for up to 4 days to keep it fresh.
Yes, you can freeze it for up to 2 months. Wrap it tightly in plastic wrap and then wrap it in foil before freezing. Thaw in the refrigerator before serving.
This chocolate poke cake is a guaranteed crowd pleaser! With its rich, creamy layers, it’s the ultimate treat, especially if you are making it for the chocolate lovers in your life. Try it out and let me know how it turns out!
More Easy Dessert Recipes
Desserts
Homemade Pie Crust
Desserts
Pecan Pie Recipe
Christmas Recipes
Meringue Christmas Trees
Holidays
Christmas Tree Cupcakes
Chocolate Poke Cake
Equipment
- 9×13 baking pan
- Mixing Bowl
Ingredients
- 1 box chocolate cake mix, Plus ingredients listed on the package
- 14 ounces sweetened condensed milk
- 1/2 cup semi sweet chocolate chips
- 8 ounces whipped topping, like cool whip
- 3.9 ounce package chocolate instant pudding, chocolate or chocolate fudge
- 1 3/4 cup milk
- 3 ounce milk chocolate candy bar, for decorative shavings- or chocolate sprinkles
Instructions
- Preheat the oven to 350 degrees F and prepare a 9×13 cake pan with non-stick cooking spray.
- Prepare the cake batter according to the instructions on the box for a 9×13 pan, then bake, and allow it to cool completely.
- Use the end of a wooden spoon to poke holes into the cake about ¾ of the way through, spacing them evenly in rows of 6 (about 18-24 holes total).
- Add chocolate chips to a small heat-safe mixing bowl and microwave for 30 seconds. Stir, then continue heating in 15 second increments until smooth.
- Mix the melted chocolate with the sweetened condensed milk until fully combined, then pour the chocolate sauce into the holes of the cake, make sure it fills each hole. Once it's filled, set the cake aside while you prepare the pudding topping.
- In a large mixing bowl, whisk together the pudding mix and cold milk until combined. After that, let it set for about 3-4 minutes.
- Fold the whipped topping into the pudding mixture until it's smooth. Spread the pudding mixture evenly over the top of the cake.
- Use a vegetable peeler or cheese grater to create chocolate shavings or curls from the milk chocolate candy bar and sprinkle the shavings over the cake.
- Refrigerate for at least 2 hours before slicing and serving.
Notes
- Poke holes while the cake is warm: It’s easier to make consistent holes while the cake is warm.
- Use the handle of a wooden spoon: This will make perfect size holes that are the same size, without making the cake crumble or fall apart.
- Let the filling fully absorb: Give the cake at least an hour (or overnight) in the fridge after adding the filling so it soaks up all the flavor.
- Chill before serving: A cold poke cake has the best texture and is easier to slice cleanly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a delicious cake, thanks for sharing
This cake is so easy to make and everybody loves it!