Chocolate Caramel Poke Cake is my favorite shortcut dessert recipe when I have a strong chocolate craving. It’s super easy to whip up whenever you like, with minimal steps and effort involved. I love simple treats that taste just as good as homemade, and this chocolate caramel cake delivers.
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The center of this cake is soft, spongy, and gooey, thanks to the addition of caramel sauce. This keeps the cake from feeling dry. I love the Cool Whip over traditional frosting because it puts the focus on the actual cake. Each bite has a great texture without being overly sweet.
If you like chocolate poke cake recipes, you will love my Chocolate Mint Poke Cake and Chocolate Peanut Butter Poke Cake.
Why You’ll Love This Recipe
- It’s a low-cost recipe. This is a fabulous, budget-friendly dessert that tastes gourmet. The boxed cake mix saves you ingredients and money without sacrificing flavor.
- It’s great whenever you want. I like to make this cake for every occasion, from bake sales to birthdays, but it’s so good that you don’t need a reason. Prepare this chocolate poke cake with caramel whenever your heart desires!
- It’s customizable. This recipe is super easy to put your spin on. Feel free to get creative and have fun with the flavors!
Ingredients
Here is everything you’ll need to make this easy chocolate caramel cake. It requires a few common ingredients to keep it cheap!
- Chocolate cake mix: Use any boxed chocolate cake mix that you like. Devil’s food and chocolate fudge are amazing, too. You will also need whatever ingredients, usually eggs and vegetable oil, in the measurements are listed on the package as well.
- Caramel sauce: The same goes for the caramel sauce! Choose any brand that you prefer for this.
- Cool Whip: Ensure that you thaw the Cool Whip before you use it. I like to stick it in the refrigerator the night before so it’s ready to use the next day.
- Chocolate and caramel chips: These make a lovely garnish that ties the flavors together and enhances the presentation. Milk, dark, or even semi-sweet chocolate chips are great.
- Milk: For a richer flavor, we will swap milk in place of the water listed on the cake mix box.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Chocolate salted caramel cake: Use a salted caramel sauce and then take it over the top by finishing the cake with a sprinkle of flaky sea salt.
- Chocolate strawberry cake: Pour warm strawberry jam over the chocolate cake instead of caramel, and finish it with strawberry sauce or fresh strawberry slices.
- Classic chocolate poke cake: Keep it chocolatey and use a can of condensed milk to make a super classic poke cake.
How to Make a Chocolate Caramel Cake
To get started on your caramel chocolate poke cake, preheat your oven to 350°F and spray a 9x9-inch baking dish with nonstick spray. This will keep you from waiting to bake it, as well as make serving easier.
Step 1: Prepare the cake batter. Combine the cake mix, milk, vegetable oil, and eggs in a mixing bowl. Whisk until they are all fully combined and smooth.
Step 2: Transfer and bake. Pour the cake batter into the prepared pan and pop it in the oven for 33-38 minutes.
Step 3: Poke holes and add caramel. Remove the baked cakee from the oven and begin poking holes. They should be about ½ to 1 inch across and down. Then, pour the caramel sauce over the cake. Spread it to ensure it fills all of the holes.
Step 4: Top with Cool Whip and chips. Allow your cake to cool completely. Finally, spread Cool Whip over the top and sprinkle chocolate and caramel chips. Slice and enjoy!
Recipe Tips
- Use a wooden spoon or chopsticks: The best way to add holes to your chocolate and caramel cake is with the handle of a wooden spoon. Chopsticks work well in a pinch. You want the holes to be large enough so the caramel sauce can seep into the cake.
- Add more toppings: Have fun and use even more toppings! Chopped candy bars, nuts, sprinkles, or a simple drizzle of caramel sauce can take this recipe to the next level.
- Try a homemade cake recipe: Use your favorite homemade chocolate cake recipe for this if you prefer. It will be extra tasty!
If you love recipes like this chocolate and caramel cake, you may also enjoy these Easy Caramel Chocolate Cupcakes.
Storage Directions
- Storing: Store the cake tightly covered or in an airtight container for up to 4 days in the refrigerator. Freeze it for up to 1 month.
- Make Ahead: Prepare your cake, poke holes, and add caramel sauce up to 24 hours in advance. Pop it in the fridge and let it set until you’re ready to add Cool Whip and serve.
Serving Suggestions
- Try a drizzle of blueberry syrup on the cake or on the Cool Whip topping to add a fruity component.
- Homemade rhubarb jam would add great flavor to the rich chocolate cake.
- I love crushed muddy buddy pretzels as a fun, homemade topping idea.
- Serve a slice of this poke cake with a scoop of strawberry crunch ice cream or brownie ice cream with caramel.
Recipe FAQs
Sure! After you poke the holes and pour the caramel sauce, you can place it in the refrigerator to help it cool, allowing you to add the whipped topping.
Warm it in the microwave to make it thinner and super easy to pour evenly over the cake.
Do not overbake the cake, as this is the primary cause of a dry cake. Once it’s set and a toothpick inserted comes out clean, it’s ready.
Recipe Video
More Delicious Chocolate Cake Recipes
Do you like chocolate cakes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Chocolate Caramel Poke Cake
Equipment
- 8 x 8 or 9 x 9 inch cake pan at least 2 inches deep
Ingredients
- 1 13.25-ounce box Chocolate cake mix made according to package directions except use milk instead of water
- ¾ cup caramel sauce
- 1 16-ounce container cool whip or chocolate frosting
- ¾ cup chocolate chips
- ¾ cup caramel chips
- cooking spray
Instructions
- Preheat the oven to 350 degrees and spray a 9x9” cake pan with non-stick cooking spray.
- In a medium mixing bowl, combine the cake mix, milk, vegetable oil and eggs. Whisk together until fully blended.
- Once blended completely, pour the cake mixture into the cake pan and bake for 33-38 minutes or a toothpick inserted into the center comes out clean.
- When Cake has completed bake time, remove from the oven and place on the cooling surface.
- Immediately after removing cake from the oven, begin to poke your holes into the cake. You will want to poke approximately one hole every ½-1 inch across cake in both directions. Start from the top and make your way to the very bottom of the cake pan.
- Once all of your holes have been poked, pour your caramel sauce over the cake. Spread evenly so that the caramel sauce drips into each hole.
- Allow your cake to cool completely before continuing to the next step.
- Once your cake has cooled, cover the surface with cool whip or chocolate icing, spreading evenly. Some chocolate icing may seep into the holes as well.
- Top cake with your mix of chocolate and caramel chips.
- Cut a serving of cake and serve immediately.
Video
Notes
- Store your caramel and chocolate cake tightly covered with plastic wrap or in an airtight container for up to 4 days in the refrigerator.
- Microwave your caramel sauce to thin it out. This will make pouring it over the cake easier.
- Garnish the finished chocolate caramel poke cake with more goodies like chopped nuts or candy bars.
Nutrition
This post was originally published in July 2021. It has been updated with new images and content.
Coco says
Just wanted to double check if this recipe is for a 9x9 or 9x13 pan? The boxed cake mix says it is for 2, 8" or 9" cake pans, yet the remaining ingredient list appears to be for a single 9" cake. Clarification would be great. Would love to try this recipe. I really appreciate your Kitchen Diva's web site. Thanks so much
from your fellow Canuck.
Karin and Ken says
Hope you’re having a great day! I prefer a thicker cake and the batter all fits in an 8x8 or 9x9 inch CAKE pan. Make sure you’re using a cake pan as they’re deeper than a regular 8x8 or 9x9 inch pan. This recipe definitely works because I make this cake regularly and my husband loves it. It’s so easy. How could I not lol. Enjoy your day my fellow Canuck and thank you for your kind words about my website. I try my best. Take care. Karin
Tina Langford says
I used a standard 9×13 pan. The cake was delicious. It tasted better as each day passed. I refrigerated each evening. My only complaint was the top of the cake tearing as I iced the cake. Yes, I let it cool completely. No complaints from anyone that enjoyed it! Will make again!
Karin and Ken says
I’m so glad you enjoyed it. I’m sorry you had issues with the top while frosting it. We love this easy cake too. All the best. Karin