Introduction
This German Chocolate Poke Cake is the ultimate indulgent dessert, combining a rich chocolate cake with sweetened condensed milk and a decadent coconut-pecan frosting. The warm cake absorbs every drop of the filling, creating an ultra-moist texture that tastes like a bakery masterpiece. It’s simple to prepare, perfect for parties, and guaranteed to impress any chocolate lover.
Why You’ll Love This Recipe
- Uses simple pantry ingredients for a foolproof dessert
- The poke-and-pour method makes the cake incredibly moist
- Coconut-pecan frosting adds classic German chocolate flavor
- Perfect for holidays, gatherings, and make-ahead desserts
- Flexible recipe that works with boxed mix or homemade cake
- Easy to garnish with whipped topping, chocolate drizzle, or toasted nuts
- Reliable results even for beginner bakers
Ingredients
For the Cake
- 1 box German chocolate cake mix
- Eggs, oil, and water (as required by the cake mix package)
or - 1 homemade German chocolate cake base (optional)
For the Filling
- 1 can sweetened condensed milk (14 oz)
For the Frosting
Option 1: Store-Bought Frosting
- 1 tub coconut-pecan frosting (15–16 oz)
Option 2: Homemade Coconut-Pecan Frosting
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Optional Toppings
- Whipped topping or whipped cream
- Chocolate ganache or chocolate drizzle
- Shaved chocolate or chocolate chips
- Toasted chopped pecans
- Caramel drizzle
Equipment
- 9×13-inch baking dish
- Hand or stand mixer
- Mixing bowls
- Wooden spoon or skewer for poking holes
- Spatula
- Whisk
Directions
Step 1: Bake the Cake
Prepare the German chocolate cake according to the package instructions (or your homemade recipe). Bake in a 9×13-inch pan until fully set. Remove from the oven and allow it to cool for about 5 minutes.
Step 2: Poke the Holes
Using the handle of a wooden spoon or a thick straw, poke holes evenly over the warm cake. Space them roughly 1 inch apart, pressing about ¾ of the way down without hitting the bottom of the pan. This helps the filling soak in without causing sogginess.
Step 3: Add the Filling
Slowly pour the sweetened condensed milk over the cake, letting it seep into each hole. Use a spatula to spread the milk evenly so it absorbs throughout the cake.
Step 4: Frost the Cake
Warm the coconut-pecan frosting for 10–15 seconds in the microwave to make spreading easier. Gently spread it over the cake, covering the entire surface so it seals in the filling.
Step 5: Cool and Chill
Let the cake cool to room temperature. Cover the pan and refrigerate for 2–3 hours or, for best results, overnight. Chilling allows the flavors to deepen and the texture to become extra moist.
Step 6: Garnish and Serve
Before serving, add whipped topping, chocolate drizzle, shaved chocolate, or toasted pecans if desired. Slice into squares and enjoy cold.
Tips for Best Results
- Add 1 teaspoon of espresso powder to the cake mix for richer chocolate flavor.
- Toast the pecans before adding them to the frosting to enhance the nutty aroma.
- Do not poke holes too deep; stopping at about ¾ depth prevents the bottom from getting soggy.
- Chill the cake fully before slicing for clean, beautiful squares.
- If making homemade frosting, cook it slowly to avoid scrambling the yolks.
Variations & Substitutions
- Gluten-Free: Use a gluten-free German chocolate cake mix.
- Dairy-Free: Use coconut milk condensed milk and dairy-free frosting alternatives.
- Nut-Free: Skip the pecans and use a chocolate buttercream topping instead.
- Caramel Twist: Replace condensed milk with dulce de leche or caramel sauce.
- Extra Chocolate: Add chocolate chips to the batter for more richness.
Serving Suggestions
- Serve cold for the best texture and flavor.
- Pair with hot coffee, espresso, or a chilled glass of milk.
- Add whipped cream and chocolate shavings for a party-ready presentation.
- Ideal for birthdays, potlucks, holidays, and large gatherings.
Storage & Reheating
- Refrigerator: Keep covered in the fridge for 4–5 days.
- Freezer: Freeze slices tightly wrapped in plastic and foil for up to 2 months.
- Reheating: This cake is meant to be served chilled; reheating is not recommended.
Nutrition Information
Per Serving (115g):
- Calories: 410 kcal
- Carbohydrates: 48g
- Protein: 5g
- Total Fat: 22g
- Saturated Fat: 10g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 6g
- Trans Fat: 0.5g
- Cholesterol: 45mg
- Sodium: 280mg
- Potassium: 180mg
- Fiber: 2g
- Sugar: 35g
- Vitamin A: 180 IU
- Vitamin C: 0.3mg
- Calcium: 120mg
- Iron: 2.1mg
Nutritional values are approximate and may vary depending on ingredients used.
FAQ
Can I use a homemade German chocolate cake instead of boxed mix?
Yes, any homemade German chocolate cake base works well as long as it’s baked in a 9×13 pan.
Why is my frosting hard to spread?
Warm it briefly in the microwave for 10–15 seconds to soften it without melting.
Do I have to chill the cake overnight?
While 2–3 hours works, overnight chilling creates the best texture and flavor.
Can I make this recipe nut-free?
Absolutely. Skip the pecans and use a smooth chocolate or caramel topping instead.
Will the condensed milk make the cake soggy?
No. As long as the holes aren’t poked too deep, the cake absorbs the milk evenly and becomes moist, not soggy.