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Ultra-Moist German Chocolate Poke Cake with Caramel Soak

Close-up of a square slice of rich, dark german chocolate poke cake topped with gooey caramel frosting and chopped pecans.
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Make this German chocolate poke cake for an unbelievably moist dessert. This recipe uses a sweet soak to infuse the chocolate cake, which is then topped with the classic, gooey coconut pecan frosting. It is a simple, make-ahead dessert perfect for potlucks.

Ingredients

Scale
  • 1 box (15.25 ounces) dark chocolate cake mix
  • Ingredients called for on cake mix box (usually eggs, oil, water)
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup caramel sauce (store-bought or homemade)
  • 1/4 cup water
  • 1 cup semi-sweet chocolate chips (optional, for extra richness)
  • 1 batch Coconut Pecan Frosting (see instructions below)

Instructions

  1. Prepare the cake: Preheat your oven to the temperature specified on the cake mix box. Grease and flour a 9×13 inch baking pan.
  2. Prepare the cake batter according to the package directions, using the required eggs, oil, and water. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean.
  3. Cool the cake slightly: Let the cake cool in the pan on a wire rack for about 15 minutes after removing it from the oven.
  4. Make the soak: While the cake cools, prepare the soak mixture. In a small bowl, whisk together the sweetened condensed milk, caramel sauce, and 1/4 cup of water until combined. If using, stir in the chocolate chips.
  5. Poke the cake: Use the handle of a wooden spoon or a large fork to poke holes all over the top of the warm cake. Make the holes deep, going almost to the bottom of the pan.
  6. Apply the soak: Slowly pour the entire soak mixture evenly over the top of the cake, allowing it to seep into all the holes.
  7. Chill: Let the cake cool completely to room temperature, then cover and refrigerate for at least 2 hours, or preferably overnight, so the soak fully absorbs.
  8. Prepare the Coconut Pecan Frosting: In a medium saucepan, combine 1 cup of packed light brown sugar, 1/2 cup (1 stick) of unsalted butter, 1/2 cup evaporated milk, and a pinch of salt. Bring the mixture to a boil over medium heat, stirring constantly. Boil for exactly 1 minute, then remove from heat.
  9. Finish the frosting: Stir in 1 teaspoon of vanilla extract, 1 1/2 cups of shredded sweetened coconut, and 1 cup of chopped pecans into the hot mixture. Stir until everything is coated.
  10. Frost the cake: Spread the warm coconut pecan frosting evenly over the chilled, soaked cake.
  11. Serve: Slice and serve this decadent chocolate dessert. Keep leftovers refrigerated.

Notes

  • For the best flavor absorption and texture, allow this poke cake to chill in the refrigerator for at least 4 hours before serving. Overnight chilling results in the most moist cake.
  • If you want a richer chocolate flavor in the base, add 1/4 cup of unsweetened cocoa powder to your dry cake mix before adding wet ingredients.
  • You can substitute the caramel sauce in the soak with an equal amount of melted butter for a simpler, traditional milk soak.

Nutrition

Find it online: https://completelyyummy.com/german-chocolate-poke-cake/