This German Chocolate Poke Cake is an ultra-moist, rich, and indulgent take on the traditional German chocolate cake. Instead of layers, this cake is baked as a sheet cake, then poked all over to allow sweetened condensed milk and a luscious homemade ganache to soak into every bite. The result? A fudgy, melt-in-your-mouth texture that’s impossible to resist!
To top it off, the cake is crowned with the signature coconut-pecan frosting, bringing that classic German chocolate cake flavor full circle. With a few time-saving shortcuts like boxed cake mix and canned frosting, this dessert is easy to make but still packed with homemade flavor. Whether you’re making it for a party, potluck, or just a weeknight treat, this is one cake you’ll want to bake again and again!
Want to know the secret to making this cake extra fudgy and delicious? Keep reading for the full recipe!
Ingredients for German Chocolate Poke Cake
This recipe keeps things simple by using store-bought ingredients with a few special additions to boost flavor and texture.
For the Cake:
- 1 box German chocolate cake mix (plus ingredients listed on the box)
- 1 (3.9 oz) box instant chocolate pudding mix
- 1 cup plain Greek yogurt (or sour cream for extra richness)
Filling:
- 1 (14 oz) can sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Topping:
- 1 tub coconut-pecan frosting (store-bought or homemade)
- ½ cup chopped pecans (optional, for extra crunch)
- ½ cup toasted coconut flakes (optional, for extra flavor)
With just a few simple ingredients, you’ll have a decadent, crowd-pleasing dessert that’s bursting with chocolatey goodness!
Step-by-Step Instructions
1️⃣ Prepare the Cake
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, prepare the German chocolate cake mix according to the package instructions.
- Stir in the chocolate pudding mix and Greek yogurt (or sour cream) to enhance moisture and richness.
- Pour the batter into the prepared baking dish and bake according to the cake mix instructions, usually 25-30 minutes, or until a toothpick inserted in the center comes out clean.
2️⃣ Poke & Fill the Cake
- Once baked, let the cake cool slightly for about 10 minutes.
- Using the handle of a wooden spoon or a fork, poke holes all over the cake. The more holes, the better the filling soaks in!
- Pour the sweetened condensed milk evenly over the warm cake, letting it seep into the holes for ultimate moistness.
3️⃣ Make the Chocolate Ganache
- In a microwave-safe bowl, heat heavy cream until warm but not boiling (about 30 seconds in the microwave).
- Add the chocolate chips and let sit for a minute. Then whisk until smooth and creamy.
- Pour the warm ganache over the cake, ensuring it fills the holes and spreads evenly.
4️⃣ Frost & Serve
- Once the cake is fully cooled, spread the coconut-pecan frosting evenly on top.
- Sprinkle with chopped pecans and toasted coconut flakes if desired.
- Chill for at least 1 hour before serving to let the flavors meld together.
This cake is best served cold or at room temperature, and every bite is packed with rich chocolate, gooey ganache, and sweet coconut-pecan topping!
Baking Time, Servings & Pro Tips
⏳ Baking & Cooling Times
- Prep Time: 10 minutes
- Bake Time: 25-30 minutes
- Cooling & Chilling Time: 1 hour (for best results)
- Total Time: ~1 hour 45 minutes
🍰 Servings
- Makes 12-16 servings, depending on portion size.
- Perfect for potlucks, holidays, or weeknight treats!
🔥 Pro Tips for the Best Poke Cake
- ✅ Use a wooden spoon handle to poke deep holes for better filling absorption.
- ✅ Chill the cake before serving for an ultra-moist and fudgy texture.
- ✅ Toast the coconut and pecans in a dry pan for extra flavor and crunch.
- ✅ Let the ganache set for a few minutes before adding frosting to avoid mixing.
- ✅ Store leftovers in the fridge for up to 5 days—the flavors get even better over time!
🍽️ Nutrition, Storage
📊 Estimated Nutrition (Per Serving)
These are approximate values based on 16 servings.
- Calories: ~350-400
- Carbohydrates: 45g
- Sugar: 30g
- Fat: 18g
- Protein: 5g
🔹 This cake is rich and indulgent, but for a lighter version, you can use low-fat Greek yogurt and light coconut-pecan frosting.
❄️ Storage & Reheating
✅ Refrigerator: Store in an airtight container for up to 5 days.
✅ Freezer: Wrap slices individually and freeze for up to 3 months. Thaw in the fridge before serving.
✅ Best Served Cold: The cake tastes even better after chilling overnight!
German Chocolate Poke Cake
Equipment
- 9×13-inch baking dish
- Mixing bowls
- Wooden spoon or fork (for poking holes)
- Whisk (for ganache)
- Microwave-safe bowl
Ingredients
- For the Cake:
- 1 box German chocolate cake mix plus ingredients listed on the box
- 1 3.9 oz box instant chocolate pudding mix
- 1 cup plain Greek yogurt or sour cream
- For the Filling:
- 1 14 oz can sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- For the Topping:
- 1 tub coconut-pecan frosting store-bought or homemade
- ½ cup chopped pecans optional
- ½ cup toasted coconut flakes optional
Instructions
- 1️⃣ Prepare the Cake
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the cake batter according to the package instructions, then stir in the chocolate pudding mix and Greek yogurt (or sour cream) for extra moisture.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- 2️⃣ Poke & Fill the Cake
- Let the cake cool for 10 minutes, then use the handle of a wooden spoon or fork to poke holes all over the cake.
- Pour the sweetened condensed milk evenly over the cake, letting it soak into the holes.
- 3️⃣ Make the Ganache
- Heat the heavy cream in a microwave-safe bowl for 30 seconds, until warm but not boiling.
- Add the chocolate chips, let sit for 1 minute, then stir until smooth.
- Pour the ganache over the cake, spreading it evenly to fill the holes.
- 4️⃣ Frost & Serve
- Once the cake is completely cooled, spread the coconut-pecan frosting evenly on top.
- Sprinkle with chopped pecans and toasted coconut flakes if desired.
- Chill for at least 1 hour before serving.
Notes
Toasting the pecans and coconut enhances their flavor—just bake at 350°F for 5-7 minutes.
Store leftovers in an airtight container in the fridge for up to 5 days.
Freeze slices for up to 3 months and thaw in the fridge before serving.
❓ Frequently Asked Questions
1️⃣ Can I use a different cake mix?
Yes! A devil’s food or chocolate fudge cake mix works great too.
2️⃣ Can I make this cake from scratch?
Absolutely! Just use your favorite homemade chocolate cake recipe and follow the same poking and filling method.
3️⃣ What’s the best way to toast coconut?
Spread shredded coconut on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally until golden brown.
4️⃣ Can I make this cake ahead of time?
Yes! It actually tastes better the next day because the flavors meld together.
This German Chocolate Poke Cake is a guaranteed crowd-pleaser—rich, fudgy, and packed with flavor! Try it for your next gathering and let us know how it turns out!
🥄 Did you try this recipe? Leave a comment below!
