Description:
This German Chocolate Poke Cake is a decadent and easy-to-make dessert that brings all the rich flavors of German chocolate cake into one delightful treat. The cake is soaked with a sweetened condensed milk and caramel sauce mixture, making it incredibly moist, while the coconut-pecan frosting on top adds a crunchy and creamy texture. With its indulgent combination of chocolate, caramel, coconut, and pecans, this poke cake is perfect for any celebration or as a special dessert for family and friends.
Why you will love this recipe:
- Moist and Flavorful: The cake is infused with caramel and sweetened condensed milk, making it irresistibly moist.
- Easy to Make: Using a boxed cake mix makes this dessert quick and simple to prepare while still delivering a homemade flavor.
- Crowd-Pleaser: The combination of chocolate, caramel, coconut, and pecans will wow your guests every time.
- Make Ahead: The cake can be chilled for a few hours, making it perfect for preparing in advance for a party or gathering.
Introduction:
German Chocolate Poke Cake is a fun and easy twist on the traditional German chocolate cake. This poke cake features a moist chocolate cake base that is soaked in a rich caramel and sweetened condensed milk mixture, creating a flavorful and gooey center. The cake is then topped with a homemade frosting made from butter, powdered sugar, caramel, shredded coconut, and chopped pecans, offering a delightful mix of textures and tastes in every bite. Perfect for holidays, parties, or just a sweet treat to enjoy at home, this cake is guaranteed to satisfy any sweet tooth.
Ingredients:
- 1 box of German chocolate cake mix
- 1 ½ cups of water
- ½ cup of vegetable oil
- 3 large eggs
- 1 can of sweetened condensed milk
- 1 cup of caramel sauce
- 1 cup of chopped pecans
- 1 cup of sweetened shredded coconut
- ½ cup of butter softened
- 4 cups of powdered sugar
- ¼ cup of milk
Preparation:
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with non-stick spray or line it with parchment paper for easy removal of the cake.
Step 2: Mix the Cake Batter
In a large mixing bowl, combine the German chocolate cake mix, water, vegetable oil, and eggs. Use an electric mixer or whisk to beat the mixture until smooth and well combined.
Step 3: Bake the Cake
Pour the cake batter into the prepared pan and spread it out evenly. Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 4: Cool the Cake
Once the cake is done, remove it from the oven and let it cool for about 5 minutes in the pan.
Step 5: Poke the Cake
Using the handle of a wooden spoon or a skewer, poke holes into the warm cake at 1-inch intervals. Be sure to poke deep into the cake but not all the way through the bottom.
Step 6: Prepare the Caramel Mixture
In a medium bowl, combine the sweetened condensed milk and ½ cup of caramel sauce. Whisk the mixture until smooth and well blended.
Step 7: Pour the Caramel Mixture
Pour the caramel mixture over the cake, making sure it gets into all the holes. Use a spoon to spread it evenly, allowing the cake to soak up the caramel sauce.
Step 8: Make the Frosting
In a separate large bowl, beat the softened butter until it’s creamy. Gradually add in the powdered sugar, milk, and the remaining caramel sauce. Mix until the frosting is smooth and fluffy.
Step 9: Add the Coconut and Pecans
Fold in the chopped pecans and shredded coconut into the frosting mixture. This will give the cake a delightful crunch and extra flavor.
Step 10: Frost the Cake
Spread the frosting evenly over the cake, making sure it completely covers the top. The frosting will add a rich, creamy layer that pairs perfectly with the moist cake underneath.
Step 11: Chill the Cake
Place the cake in the refrigerator for 1-2 hours before serving. Chilling the cake helps the flavors meld together and allows the frosting to set.
Step 12: Serve and Enjoy
Once the cake has chilled and set, slice it into squares and enjoy! The rich, gooey center and decadent topping make every bite a treat.
COOKING Rating:
This recipe is easy to follow and great for beginner bakers. The cake uses a boxed cake mix, so most of the work is in the filling and frosting, which are both simple to make.
Serving Suggestions:
German Chocolate Poke Cake is perfect on its own, but here are some serving suggestions to enhance the experience:
- Serve with Ice Cream: A scoop of vanilla or coconut ice cream is a great way to complement the rich flavors of the cake.
- Top with More Caramel: Drizzle extra caramel sauce on top for an even sweeter treat.
- Pair with Coffee or Hot Chocolate: This cake goes perfectly with a hot beverage, especially during colder months.
Tips:
- Room Temperature Ingredients: Make sure the butter and eggs are at room temperature for the best texture in both the cake and frosting.
- Let It Cool: Let the cake cool for a few minutes before poking holes in it, but it should still be warm to soak in the caramel mixture.
- Storage: Store the cake in an airtight container in the refrigerator for up to 4-5 days. It can also be frozen for up to 1 month—just make sure to thaw it in the fridge before serving.
Prep Time:
20 minutes
Cook Time:
30-35 minutes
Total Time:
2 hours (including chilling time)
Nutritional Information (Approximate per serving, based on 12 servings):
- Calories: 340 kcal
- Protein: 3g
- Sodium: 170mg
Conclusion:
German Chocolate Poke Cake is an easy yet indulgent dessert that will wow your guests with its rich flavors and gooey texture. The combination of the moist chocolate cake, creamy caramel filling, and the coconut-pecan topping makes this dessert a real treat for any occasion. Whether you’re hosting a holiday party or simply craving a sweet indulgence, this cake will not disappoint.
FAQs:
1. Can I make this cake ahead of time?
Yes, you can prepare the cake a day in advance and store it in the refrigerator. The cake gets even better as it sits, allowing the caramel filling to soak in fully.
2. Can I use a different type of nut in place of pecans?
Yes! If you prefer walnuts, almonds, or another nut, feel free to substitute. Just be sure to chop them up to the desired size.
3. How long does this cake last?
The cake can last up to 5 days when stored in an airtight container in the refrigerator. You can also freeze it for longer storage.
4. Can I use homemade caramel sauce?
Absolutely! If you have homemade caramel sauce, you can use it in place of the store-bought version for an even richer flavor.
5. Is this cake suitable for a crowd?
Yes! This recipe makes a large 9×13 cake that easily serves 12 or more people, making it perfect for family gatherings or parties.
