Description: This German Chocolate Poke Cake takes the classic flavors of German chocolate cake and transforms them into an incredibly moist and decadent dessert. The cake is baked, then poked with holes and soaked with a sweet caramel mixture, before being topped with a rich coconut-pecan frosting. It’s easy to make and always a crowd-pleaser!
Ingredients:
- 1 box German chocolate cake mix
- 1 1/2 cups water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 (14 ounce) can sweetened condensed milk
- 1 cup caramel sauce, divided (½ cup for filling, ½ cup for frosting)
- 1 cup chopped pecans
- 1 cup sweetened shredded coconut
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup milk, or more as needed
Preparation:
Step 1: Preheat your oven to 350°F (175°C). This ensures the oven is at the correct temperature for even baking. Grease a 9×13 inch baking pan thoroughly. Greasing prevents the cake from sticking to the pan, making it easy to remove after baking.
Step 2: In a large mixing bowl, combine the German chocolate cake mix, water, vegetable oil, and eggs. Use an electric mixer (either a stand mixer or a hand mixer) to beat the ingredients together until well combined. Start on a low speed to prevent the dry ingredients from splattering, then gradually increase the speed until the batter is smooth and consistent. Beating the batter well incorporates air, which helps the cake rise and become fluffy.
Step 3: Pour the cake batter into the prepared 9×13 inch baking pan, spreading it evenly. This ensures that the cake bakes uniformly. Bake for 30-35 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. A clean toothpick indicates that the cake is fully baked. If the toothpick has wet batter on it, continue baking for a few more minutes and test again. Overbaking can lead to a dry cake, so check it frequently during the last few minutes of baking.
Step 4: Once the cake is done baking, remove it from the oven and let it cool in the pan for 5 minutes. This brief cooling period allows the cake to set slightly, making it easier to handle when you poke the holes.
Step 5: In a medium mixing bowl, combine the sweetened condensed milk and 1/2 cup of caramel sauce. Whisk the mixture together until it is well combined and smooth. This mixture will be poured over the cake to add moisture and a rich caramel flavor.
Step 6: Using the end of a wooden spoon or a skewer, poke holes into the cake at 1-inch intervals. Make sure the holes go almost all the way to the bottom of the cake but not through it. The holes will allow the caramel mixture to seep into the cake, making it incredibly moist and flavorful.
Step 7: Slowly and evenly pour the caramel sauce mixture over the cake, making sure it seeps into all the holes. Use a spatula to gently spread the mixture across the surface of the cake, ensuring that it is evenly distributed.
Step 8: In a large mixing bowl, beat the softened butter with an electric mixer until it is light and creamy. Gradually add in the powdered sugar, mixing on low speed to prevent the sugar from flying everywhere. Once the powdered sugar is incorporated, add the remaining 1/2 cup of caramel sauce and the milk. Increase the mixer speed and beat until the frosting is smooth and creamy. If the frosting is too thick, add a little more milk, one tablespoon at a time, until you reach the desired consistency.
Step 9: Gently fold in the chopped pecans and shredded coconut into the frosting. Make sure they are evenly distributed throughout the frosting.
Step 10: Spread the frosting evenly over the top of the cake, making sure to cover it completely. You can create swirls or peaks with a spatula for a more decorative look.
Step 11: Cover the cake with plastic wrap or aluminum foil and chill it in the refrigerator for at least 1-2 hours before serving. This allows the flavors to meld together and the frosting to set.
Step 12: Remove the cake from the refrigerator about 15-20 minutes before serving to allow it to soften slightly. Cut into squares and enjoy!
Why You Will Love This Recipe:
This German Chocolate Poke Cake is a delightful twist on the classic German chocolate cake that offers a moist, flavorful, and easy-to-make dessert option. The combination of the tender chocolate cake, the creamy caramel filling, and the rich coconut-pecan frosting creates a symphony of flavors and textures that will tantalize your taste buds. Unlike traditional layered cakes, this poke cake is incredibly simple to assemble and requires no fancy decorating skills. The sweetened condensed milk and caramel sauce seep into the cake, ensuring every bite is moist and delectable. The addition of pecans and coconut in the frosting provides a satisfying crunch and nutty flavor that perfectly complements the sweetness of the cake. It’s perfect for potlucks, parties, or any occasion where you need a guaranteed crowd-pleaser. Plus, it can be made ahead of time and chilled, making it a convenient dessert option for busy schedules.
Serving Suggestions:
- Serve the cake chilled or at room temperature, depending on your preference.
- Garnish with extra chopped pecans and shredded coconut for a visually appealing presentation.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
- Pair with a cup of coffee or a glass of cold milk for a perfect dessert combination.
- Cut into small squares for a bite-sized treat, or larger slices for a more substantial dessert.
Tips:
- To prevent the cake from sticking to the pan, grease the baking pan thoroughly with butter or cooking spray. You can also line the bottom of the pan with parchment paper for easy removal.
- Make sure the butter is softened before making the frosting to ensure a smooth and creamy consistency.
- If you don’t have caramel sauce on hand, you can make your own by melting caramels with a little bit of heavy cream or milk.
- For a richer flavor, use dark chocolate cake mix instead of German chocolate cake mix.
- If you want to add more texture to the cake, you can add a layer of chocolate chips or chopped nuts to the batter before baking.
- Store the leftover cake in an airtight container in the refrigerator for up to 3-4 days.
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 2 hours (including chilling time)
Nutritional Information: (approximate, per serving)
Calories: 450
Protein: 5g
Sodium: 250mg
Conclusion:
This German Chocolate Poke Cake is a simple yet incredibly delicious dessert that is sure to impress. With its moist cake base, rich caramel filling, and decadent coconut-pecan frosting, it’s the perfect treat for any occasion. Whether you’re a seasoned baker or a beginner, this recipe is easy to follow and guarantees a delicious result every time. So, gather your ingredients, preheat your oven, and get ready to indulge in a slice of heaven! The combination of textures and flavors makes this cake irresistible, and it’s sure to become a new favorite in your dessert repertoire. Don’t be surprised if you find yourself making it again and again!
Questions and Answers:
Q1: Can I use a different type of cake mix? A: Yes, you can experiment with different cake mixes. Chocolate, devil’s food, or even a butter pecan cake mix would work well with the caramel and coconut-pecan flavors.
Q2: Can I make this cake ahead of time? A: Absolutely! In fact, this cake is even better when made ahead of time. The chilling time allows the flavors to meld together, resulting in a more delicious and cohesive dessert.
Q3: I don’t like pecans. Can I substitute them with something else? A: Of course! You can substitute the pecans with other nuts like walnuts, almonds, or even macadamia nuts. Alternatively, you can omit the nuts altogether and just use extra coconut.
Q4: Can I use a homemade caramel sauce instead of store-bought? A: Yes, homemade caramel sauce would be a fantastic addition to this cake! Just make sure it’s not too thin or watery, as it could make the cake soggy.
Q5: How do I store the leftover cake? A: Store the leftover cake in an airtight container in the refrigerator for up to 3-4 days. This will help keep it moist and prevent the frosting from drying out. You can also freeze individual slices for longer storage, but be sure to wrap them tightly to prevent freezer burn.
