Chocolate Caramel Poke Cake is a moist chocolate cake with a smooth caramel filling soaked into the holes and topped with a chocolate frosting. It's finished off with caramel chips and chocolate chips. It's a chocolate poke cake that's perfect for any occasion.
I first made this easy poke cake several years ago, and it was an instant hit. And because of that, as well as the fact that I can't get enough of caramel and chocolate together either, I just knew that I had to share this recipe with you.
If you love my chocolate poke cake, then I'm sure that you'll like some of my other dessert recipes too! Our chocolate caramel fudge is always a HUGE hit along with our chocolate caramel poke cupcakes, Chocolate Chip Cookie Pie and our Better Than Sex Cake (Slow Cooker) is also delicious!
Put Caramel Desserts in our search bar and you'll see all of the recipes that pop up.
What is Poke Cake?
A poke cake takes a regular cake and pokes holes in it. Then sweetened fillings like pudding or syrup is poured over the top, so the sweet filling seeps into the holes, adding flavor and moisture to the cake. It's easy and fun to make, because there are no fancy frostings involved.
Think raspberry might make your day, have a look at our Raspberry Jello Poke Cake -- it's so good! We LOVE poke cakes of all kinds. Just wait until you try them. You'll be hooked too.
Ingredients
- Chocolate Fudge Cake Mix: This keeps the cake so easy! We love chocolate fudge but you can use your favorite flavor if you prefer. They all work.
- Milk, Vegetable Oil, and Eggs: The basic ingredients needed to mix up the boxed cake.
- Caramel Sauce: Poured over the top to fill in the holes! Use chocolate sauce or your favorite pudding instead.
- Chocolate Frosting: For extra fudgy flavor we're sticking with chocolate but you should feel free to change it up and use any flavor you prefer like caramel frosting.
- Chocolate and Caramel Chips: We love a combination but you could choose just one or use butterscotch chips instead.
How to Make Chocolate Caramel Cake
Step 1: Combine the cake mix, milk, vegetable oil and eggs in a medium mixing bowl.
Step 2: Whisk the ingredients together until fully blended. Pour the mixed cake batter into the cake pan.
Step 3: Bake the cake for 28-30 minutes. Remove from the oven.
Step 4: Immediately poke holes into the cake. You will want to poke approximately ½” hole across the full surface of your cake. Pour the caramel sauce over the cake. Spread evenly so that the sauce drips into each hole.
Step 5: Cover the top of the cake with chocolate icing over the cooled cake. Spread it out evenly over the top of the cake.
Step 6: Top the cake with your mix of chocolate and caramel chips. Slice and Serve.
Recipe Tips
- Storing: Store leftover chocolate poke cake in an airtight container or covered in plastic wrap for up to 4 days. You can also freeze it for up to a month. Defrost the frozen cake inside the fridge the night before needed for the best results.
- Cake Toppers: Add anything you like including sprinkles, chopped or mini Reese's cups, Reese's Pieces, chopped caramel, M&M's, crushed Oreos or another cookie, chopped Snickers or another chocolate bar, or chopped nuts.
- Utensil for Poking Holes. Use the back end of a wooden spoon or using chopsticks works well for poking your holes.
- Adjust the Caramel Sauce. Use more or less caramel sauce as desired to fill up the holes and soak into the cake.
Chocolate Poke Cake Video
More Poke Cake Recipes
Do you like poke cakes? Here are some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Ooey Gooey Caramel Chocolate Cake
Equipment
Ingredients
- 1 box Chocolate cake mix
- 1 cup milk
- ½ cup vegetable oil
- 3 large eggs
- ¾ cup caramel sauce
- 16 ounces chocolate frosting
- 1 ½ cups mixed chocolate and 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 28-30 minutes.
- 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 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.
Notes
- Storing: Store leftover chocolate poke cake in an airtight container or covered in plastic wrap for up to 4 days. You can also freeze it for up to a month. Defrost the frozen cake inside the fridge the night before needed for the best results.
- Cake Toppers: Add anything you like including sprinkles, chopped or mini Reese's cups, Reese's Pieces, chopped caramel, M&M's, crushed Oreos or another cookie, chopped Snickers or another chocolate bar, or chopped nuts.
- Utensil for Poking Holes. Use the back end of a wooden spoon or using chopsticks works well for poking your holes.
- Adjust the Caramel Sauce. Use more or less caramel sauce as desired to fill up the holes and soak into the cake.
Nutrition
This post was originally published in July 2021. It has been updated with new images and content.
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