German Chocolate Poke Cake: A Layered Delight of Rich Flavors
Craving a unique spin on a beloved dessert that will impress both family and friends? Try this indulgent German Chocolate Poke Cake! Ideal for any occasion, this cake brings together layers of deep chocolate, velvety ganache, and a distinct coconut-pecan frosting to create a flavor combination that’s simply irresistible.
This dessert is more than just a sweet treat—it’s an experience. With its layers of contrasting textures and rich flavors, this German Chocolate Poke Cake will have everyone asking for seconds. Enjoy both the process of making it and the joy of sharing it with loved ones!
Why You’ll Love This Recipe
This isn’t your run-of-the-mill chocolate cake. It’s rich, unbelievably moist, and stacked with silky ganache, creamy coconut-pecan frosting, and a little sweet surprise in every single bite.
It hits that sweet spot between indulgent and nostalgic—basically, it’s the kind of dessert that disappears fast at birthdays, potlucks, or anytime a serious treat is in order.
German Chocolate Poke Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Cooling Time: 1 hour
- Total Time: ~1 hour 50 minutes
- Servings: 12 generous slices
Equipment Needed:
- 9×13-inch baking pan
- Mixing bowls
- Hand or stand mixer (optional but helpful)
- Saucepan or microwave-safe bowl
- Wooden spoon (for poking!)
Ingredients
For the Cake:
- 1 box dark chocolate fudge cake mix
- 1 (3.4 oz) box chocolate fudge instant pudding
- 4 large eggs
- 1 cup plain yogurt
- 3/4 cup vegetable oil
- 1/2 cup whole milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
For the Filling:
- 1 (14 oz) can sweetened condensed milk
For the Ganache:
- 4 oz chocolate, chopped
- 1/2 cup heavy cream
For the Topping:
- 1 can coconut pecan frosting
Instructions
- Preheat & Prep: Preheat your oven to 350°F (177°C). Grease a 9×13-inch baking pan and set it aside.
- Mix the Batter: In a large mixing bowl, combine the cake mix, instant pudding, eggs, yogurt, oil, milk, vanilla, and salt. Mix until the batter is smooth and thick, about 2-3 minutes. You can use a hand mixer for ease, but a sturdy whisk works just fine.
- Bake the Cake: Pour the batter into your prepared pan and smooth out the top. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- Poke & Pour: While the cake is still warm (but not piping hot), use the handle of a wooden spoon to poke holes all over the surface, spaced about 1 inch apart. Slowly pour the sweetened condensed milk over the top, letting it seep into the holes. Let the cake cool completely at room temperature (about 1 hour).
- Make the Ganache: In a small saucepan (or microwave-safe bowl), heat the heavy cream just until it begins to bubble. Pour it over the chopped chocolate and let it sit for 5 minutes, then stir until silky and smooth. Let it thicken slightly, then spread it evenly over the cooled cake.
- Add the Final Layer: Gently spread the coconut pecan frosting over the ganache layer. If it’s a bit stiff, you can warm the frosting slightly to make it easier to spread.
- Chill or Serve: Let the cake sit for 30 minutes to set, or refrigerate it if you’d like cleaner slices. Slice, serve, and enjoy every indulgent bite!
Pro Tips
- Yogurt does wonders: Plain yogurt brings serious moisture and gives the cake a soft, tender crumb—way better than just water or sour cream.
- Warm up the condensed milk: Gently heating it helps it pour like a dream and sink perfectly into the cake.
- Grab a piping bag: Want less mess and more control? A piping bag makes filling those holes clean and easy.
- Chill it before slicing: Pop it in the fridge for an hour or two. You’ll get clean, sharp slices and those gorgeous layers will hold their shape.
- Boost that frosting: Mix in toasted coconut or chopped pecans to your canned frosting for a quick homemade upgrade.
This one’s the ultimate comfort dessert—with a little wow factor. Bake it once, and it just might become your go-to crowd favorite.
Print German Chocolate Poke Cake
Craving a unique spin on a beloved dessert that will impress both family and friends? Try this indulgent German Chocolate Poke Cake!
- Total Time: 1 hour 40 minutes
- Yield: 12 generous slices 1x
Ingredients
For the Cake:
- 1 box dark chocolate fudge cake mix
- 1 (3.4 oz) box chocolate fudge instant pudding
- 4 large eggs
- 1 cup plain yogurt
- 3/4 cup vegetable oil
- 1/2 cup whole milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
For the Filling:
- 1 (14 oz) can sweetened condensed milk
For the Ganache:
- 4 oz chocolate, chopped
- 1/2 cup heavy cream
For the Topping:
- 1 can coconut pecan frosting
Instructions
- Preheat & Prep: Preheat your oven to 350°F (177°C). Grease a 9×13-inch baking pan and set it aside.
- Mix the Batter: In a large mixing bowl, combine the cake mix, instant pudding, eggs, yogurt, oil, milk, vanilla, and salt. Mix until the batter is smooth and thick, about 2-3 minutes. You can use a hand mixer for ease, but a sturdy whisk works just fine.
- Bake the Cake: Pour the batter into your prepared pan and smooth out the top. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- Poke & Pour: While the cake is still warm (but not piping hot), use the handle of a wooden spoon to poke holes all over the surface, spaced about 1 inch apart. Slowly pour the sweetened condensed milk over the top, letting it seep into the holes. Let the cake cool completely at room temperature (about 1 hour).
- Make the Ganache: In a small saucepan (or microwave-safe bowl), heat the heavy cream just until it begins to bubble. Pour it over the chopped chocolate and let it sit for 5 minutes, then stir until silky and smooth. Let it thicken slightly, then spread it evenly over the cooled cake.
- Add the Final Layer: Gently spread the coconut pecan frosting over the ganache layer. If it’s a bit stiff, you can warm the frosting slightly to make it easier to spread.
- Chill or Serve: Let the cake sit for 30 minutes to set, or refrigerate it if you’d like cleaner slices. Slice, serve, and enjoy every indulgent bite!
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Cook Time: 25 minutes
