This Chocolate Poke Cake is a rich, moist, and decadent dessert that’s perfect for any chocolate lover. It starts with a classic chocolate cake, then gets drenched in smooth chocolate pudding and topped with a light chocolate whipped cream layer. Every bite is a deliciously creamy and chocolaty experience that feels like a treat straight from a bakery.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly easy to make but delivers all the indulgence of a gourmet dessert. It’s perfect for parties, potlucks, or even just a weekend treat. The pudding seeps into the cake, making it extra moist, and the whipped topping gives it that creamy finish I can’t resist. Plus, it’s totally customizable depending on what flavors I’m in the mood for.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1 box of chocolate or devil’s food cake mix (plus ingredients listed on the box)
- 2 boxes (3.9 oz each) instant chocolate pudding mix
- 3 cups cold milk, divided
- ½ cup powdered sugar
- 1 tub (8 oz) whipped topping (like Cool Whip), thawed
- Optional: chocolate syrup, chocolate shavings, or sprinkles for topping
Directions
- I start by preparing the chocolate cake according to the package directions in a 9x13-inch pan. Once it’s done baking, I let it cool for about 10 minutes.
- Using the handle of a wooden spoon or a large straw, I poke holes all over the cake while it’s still warm.
- In a mixing bowl, I whisk together one box of pudding mix with 2 cups of cold milk until it starts to thicken. Then I pour it evenly over the cake, making sure it gets into the holes.
- I place the cake in the fridge for at least an hour to let the pudding set.
- For the topping, I whisk the remaining box of pudding mix, the powdered sugar, and 1 cup of milk until smooth. Then I fold in the whipped topping until well combined.
- I spread the topping over the chilled cake and refrigerate it again for at least another hour (overnight is even better).
- Right before serving, I like to drizzle chocolate syrup and sprinkle some chocolate shavings on top for extra flair.
Servings and timing
- Servings: 20
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Cooling Time: 2 hours
- Total Time: 2 hours 45 minutes
Variations
- Peanut Butter Chocolate Poke Cake: I swirl a little melted peanut butter into the pudding layer and top the cake with chopped peanuts.
- Mint Chocolate Poke Cake: I add a few drops of peppermint extract to the pudding and garnish with crushed mint candies.
- Caramel Chocolate Poke Cake: I drizzle caramel sauce into the holes and top with toffee bits.
- Oreo Poke Cake: I mix crushed Oreos into the whipped topping layer for some cookie crunch.
- Mocha Poke Cake: I add a tablespoon of instant coffee to the pudding mix for a rich coffee flavor.
Storage/Reheating
I store this cake in the refrigerator, tightly covered, for up to 5 days. It’s best served cold, straight from the fridge. Since it’s a chilled dessert, I never need to reheat it—just slice and enjoy.
FAQs
Can I make Chocolate Poke Cake ahead of time?
Yes, and I actually prefer to make it a day ahead. That gives the pudding time to soak in and the flavors to meld together perfectly.
What if I don’t have whipped topping?
I can use homemade whipped cream instead. I just whip heavy cream with a bit of powdered sugar until stiff peaks form.
How can I prevent the cake from getting too soggy?
I make sure the pudding thickens slightly before pouring it over the cake. Letting the cake cool a bit before adding the pudding also helps.
Can I freeze Chocolate Poke Cake?
I don’t recommend freezing it, as the texture of the pudding and whipped topping can change when thawed.
What’s the best way to poke holes in the cake?
I like using the handle of a wooden spoon, but a large straw or even a chopstick can work well. I make sure the holes are evenly spaced to soak up the pudding properly.
Conclusion
Chocolate Poke Cake is one of those no-fail desserts I keep coming back to. It’s incredibly easy to throw together, always gets compliments, and satisfies every chocolate craving I’ve ever had. Whether I’m making it for a special event or just treating myself, this cake never disappoints.
Chocolate Poke Cake
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Cook Time: 25 minutes
- Total Time: 2 hours 45 minutes
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Chocolate Poke Cake is a rich, decadent dessert made with moist devil’s food cake, creamy chocolate pudding, and fluffy whipped topping. It’s the ultimate chocolate lover's dream and an easy crowd-pleaser perfect for parties, holidays, and weeknight indulgence.
Ingredients
- 1 box devil’s food cake mix (plus ingredients as per box)
- Two 3.9 oz boxes instant chocolate pudding mix
- 3 cups cold milk, divided
- ½ cup powdered sugar
- 1 tub (8 oz) whipped topping
- Chocolate syrup (optional)
- Chocolate shavings (optional)
Instructions
- Bake the cake in a 9×13-inch pan according to package directions.
- While warm, poke holes throughout the cake using the handle of a wooden spoon.
- Mix 1 pudding packet with 2 cups cold milk. Let thicken.
- Spoon pudding over the cake, filling the holes. Refrigerate 1 hour.
- Whisk the second pudding mix with 1 cup milk and powdered sugar until smooth.
- Fold in whipped topping. Spread over the chilled cake.
- Chill at least 1 more hour, preferably overnight.
- Before serving, top with chocolate syrup and shavings if desired
Notes
- Best made a day ahead for optimal flavor and texture.
- Use homemade whipped cream if preferred.
- Variations include adding caramel, mint, or peanut butter elements.
- Store covered in the fridge for up to 5 days.
- Not recommended for freezing due to whipped topping texture changes.
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