Description: This German Chocolate Poke Cake transforms the classic German chocolate flavors into a moist, decadent, and incredibly easy-to-make dessert. A tender German chocolate cake is poked with holes and drenched in a luscious caramel-sweetened condensed milk mixture, then topped with a creamy, pecan-coconut frosting. It’s a guaranteed crowd-pleaser that’s perfect for potlucks, parties, or any occasion that calls for a truly special treat.
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 (reserve 1/2 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 to achieve desired frosting consistency
Preparation:
Step 1: Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This ensures the cake releases easily after baking. A light dusting of cocoa powder after greasing can enhance the chocolate flavor and prevent a white residue on the cake’s surface.
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 (handheld or stand) to beat the ingredients together until well combined. Start on a low speed to prevent the dry ingredients from splattering, then increase the speed to medium and beat for 2-3 minutes, or until the batter is smooth and lump-free.
Step 3: Bake the Cake: Pour the cake batter into the prepared 9×13 inch baking pan, spreading it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached. It’s crucial not to overbake the cake, as it will become dry. Start checking for doneness around the 30-minute mark.
Step 4: Cool Slightly: Once the cake is done baking, remove it from the oven and let it cool in the pan for about 5 minutes. This allows the cake to settle slightly before poking holes.
Step 5: Prepare the Caramel Poke Mixture: While the cake is cooling, in a medium mixing bowl, combine the sweetened condensed milk and 1/2 cup of the caramel sauce. Whisk the mixture together until it is smooth and well combined. This mixture will seep into the holes in the cake, adding moisture and intense caramel flavor.
Step 6: Poke Holes in the Cake: Using the handle of a wooden spoon or a fork, poke holes into the cake at approximately 1-inch intervals. Be sure to go all the way down to the bottom of the cake but not through the bottom. The more holes you create, the more of the caramel mixture will be absorbed.
Step 7: Pour Caramel Mixture Over Cake: Slowly and evenly pour the sweetened condensed milk and caramel sauce mixture over the entire surface of the cake, ensuring that it seeps into all the holes. Let the mixture sit for about 15-20 minutes to allow the cake to fully absorb the liquid. This step is essential for creating the moist, gooey texture that makes poke cakes so irresistible.
Step 8: Prepare the Frosting: In a large mixing bowl, beat the softened butter with an electric mixer until it is light and creamy. Gradually add the powdered sugar, one cup at a time, mixing on low speed to prevent the sugar from puffing up. Alternate adding the powdered sugar with the milk, mixing well after each addition. Once all the powdered sugar and milk have been added, beat in the remaining 1/2 cup of caramel sauce 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: Add Pecans and Coconut: Gently fold in the chopped pecans and sweetened shredded coconut into the frosting until evenly distributed. Be careful not to overmix, as this can cause the frosting to become dense.
Step 10: Frost the Cake: Spread the frosting evenly over the entire surface of the cake, ensuring it is completely covered. You can create decorative swirls or patterns with a spatula or knife for a more visually appealing presentation.
Step 11: Chill and Serve: Cover the cake tightly with plastic wrap or aluminum foil and chill it in the refrigerator for at least 2 hours, or preferably overnight. Chilling allows the flavors to meld together and the frosting to set, making it easier to slice and serve.
Step 12: Enjoy: Remove the cake from the refrigerator about 15-20 minutes before serving to allow it to soften slightly. Slice and serve, and enjoy your delicious German Chocolate Poke Cake!
Why You Will Love This Recipe
- Easy to Make: This recipe utilizes a boxed cake mix, making it incredibly simple and quick to prepare.
- Moist and Decadent: The combination of the caramel-sweetened condensed milk soak and the creamy frosting results in a cake that is unbelievably moist and rich.
- Classic Flavors: It captures the beloved flavors of German chocolate cake – chocolate, caramel, pecans, and coconut – in an updated and fun format.
- Crowd-Pleaser: This cake is always a hit at parties and gatherings, and it’s sure to impress your friends and family.
- Customizable: You can easily adapt this recipe to suit your preferences by using different types of nuts, adding chocolate chips to the batter, or experimenting with different frosting flavors.
Serving Suggestions:
- Serve chilled as a refreshing dessert on a warm day.
- Accompany with a scoop of vanilla ice cream or a dollop of whipped cream.
- Garnish with extra chopped pecans and shredded coconut for added visual appeal.
- Pair with a cup of coffee or a glass of cold milk.
- Cut into individual squares and arrange on a platter for easy serving at parties.
Tips:
- Don’t Overbake: Overbaking the cake will result in a dry dessert. Check for doneness with a toothpick starting around the 30-minute mark.
- Soften Butter: Ensure the butter is properly softened before making the frosting. This will help create a smooth and creamy texture.
- Chill Time: Allow the cake to chill for at least 2 hours to allow the flavors to meld and the frosting to set properly.
- Frosting Consistency: Adjust the amount of milk in the frosting to achieve your desired consistency. Add more milk if the frosting is too thick, and add more powdered sugar if it’s too thin.
- Nut Allergies: If you have nut allergies, you can omit the pecans from the frosting.
- Variations: Try using different types of cake mix, such as chocolate fudge or devil’s food, for a unique twist. You can also add chocolate chips to the batter for extra chocolate flavor.
Prep Time: 20 minutes Cook Time: 30-35 minutes Total Time: 2 hours 20 minutes (includes chilling time)
Nutritional Information:
- Calories: Approximately 450-550 per serving (depending on serving size)
- Protein: 4-6 grams per serving
- Sodium: 250-350 mg per serving
(Note: These values are estimates and may vary based on specific ingredients and serving sizes.)
Conclusion
This German Chocolate Poke Cake is a delightful twist on a classic dessert, offering a moist, flavorful, and incredibly easy-to-make treat. The combination of the tender cake, the luscious caramel soak, and the creamy pecan-coconut frosting is simply irresistible. Whether you’re looking for a crowd-pleasing dessert for a special occasion or just want to indulge in a sweet treat, this poke cake is sure to satisfy your cravings. So, gather your ingredients, follow the simple steps, and prepare to enjoy a slice of pure chocolatey, caramel-y, coconut-y heaven!
Questions and Answers:
Q1: Can I make this cake ahead of time?
A: Absolutely! In fact, this cake is even better when made a day or two in advance. The chilling time allows the flavors to meld together and the cake to become even more moist and decadent. Just be sure to store it tightly covered in the refrigerator.
Q2: Can I use a different type of milk for the frosting?
A: Yes, you can substitute the milk in the frosting with other types of milk, such as almond milk, soy milk, or oat milk. However, keep in mind that using non-dairy milk may slightly alter the flavor and consistency of the frosting.
Q3: Can I add chocolate chips to the cake batter?
A: Definitely! Adding chocolate chips to the cake batter is a great way to enhance the chocolate flavor and add some extra texture. You can use semi-sweet, milk chocolate, or dark chocolate chips, depending on your preference. About 1/2 to 1 cup of chocolate chips should be sufficient.
Q4: What if I don’t like coconut? Can I omit it from the frosting?
A: Yes, if you don’t like coconut, you can certainly omit it from the frosting. The cake will still be delicious with just the pecans. Alternatively, you could substitute the coconut with other toppings, such as sprinkles or shaved chocolate.
Q5: Can I freeze this cake?
A: While you can freeze this cake, it’s best consumed within a few days for optimal texture and flavor. If you do freeze it, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it in the refrigerator overnight before serving. Keep in mind that the frosting may soften slightly after thawing.
