Oh my goodness, get ready for a cake that’s pure happiness in every single bite! This Easy German Chocolate Poke Cake is seriously my go-to when I want something decadent but don’t want to spend hours in the kitchen. It’s like a hug in cake form – a super moist chocolate cake that’s just begging to be soaked in a sweet, rich filling, then topped with that classic coconut-pecan frosting we all adore. I remember making this for my son’s birthday when he was little; he kept asking for “more chocolatey stuff and crunchy bits,” and this cake delivered exactly that. It’s the perfect blend of easy shortcuts and classic, irresistible flavor that makes it an absolute winner for any gathering, or honestly, just a Tuesday!
Why You’ll Love This Easy German Chocolate Poke Cake
Seriously, this cake is a dream! You’ll love it because:
- It’s unbelievably easy: We’re talking using a cake mix here, so no complicated steps!
- Super moist texture: That sweetened condensed milk soak makes it ridiculously tender.
- Classic flavor combo: The deep chocolate cake pairs perfectly with the nutty, sweet coconut-pecan topping.
- Big crowd-pleaser: Everyone adores German chocolate cake, and this poke cake version is always a hit!
Gather Your Ingredients for Easy German Chocolate Poke Cake
Okay, let’s get our mise en place ready! Having everything measured out makes this so much smoother. You’ll need these goodies:
For the Cake
- 1 box chocolate cake mix (plus the eggs, oil, and water called for on the box)
For the Sweetened Condensed Milk Soak
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup chocolate syrup
For the Coconut-Pecan Frosting
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup evaporated milk
- 4 large egg yolks
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
Step-by-Step Guide to Making Your Easy German Chocolate Poke Cake
Alright, let’s do this! Making this cake is actually super straightforward, and I promise it’s worth every little bit of effort. We’re going to get this deliciousness into your kitchen in no time. Just follow along!
Preparing the Cake Base
First things first, let’s get that chocolate cake baked up right! Grab your favorite chocolate cake mix and whip it up according to the package directions. Usually, that means eggs, oil, and water – simple stuff. Pour all that lovely batter into your 9×13 inch baking pan. Pop it into a preheated oven (check your box for the temp, usually around 350°F or 175°C) and let it bake until a toothpick comes out clean. This usually takes about 30-35 minutes, but keep an eye on it!
Creating the Poke Holes and Soaking
Okay, here’s where the magic *really* starts! As soon as that cake comes out of the oven, grab a wooden spoon handle or a skewer and go to town poking holes all over the top. Don’t be shy – kind of random spacing, about an inch apart, works perfectly. While that’s still warm, mix up your sweetened condensed milk and chocolate syrup in a bowl. Pour this glorious mixture all over the holes. You’ll see it soak right in, making the cake incredibly moist!
Crafting the Coconut-Pecan Frosting
Now for the star of the show – that dreamy frosting! Grab a medium saucepan. Toss in your softened butter, granulated sugar, evaporated milk, and those egg yolks. Put it over medium heat and stir, stir, stir! You want it to thicken up enough to coat the back of a spoon, which usually takes about 8 to 10 minutes. Keep stirring constantly so those eggs don’t scramble! Once it’s thickened, take it off the heat right away. Stir in your shredded coconut and chopped pecans. Give it a good mix until everything is well combined. This gives you that classic German chocolate cake frosting flavor!
Assembling and Finishing Your Easy German Chocolate Poke Cake
With the cake mostly cooled (it doesn’t need to be cold, just not piping hot anymore), scoop that warm, dreamy coconut-pecan frosting all over the top. Spread it out evenly, like a cozy blanket. Let the cake cool down completely before you even *think* about slicing into it. Trust me, if you let it chill in the fridge for a bit, it’ll slice up so much cleaner and easier, and the flavors will meld together even more beautifully. You’re going to love this part!
Tips for the Perfect Easy German Chocolate Poke Cake
Making this cake is already pretty foolproof, but there are a few little things that can make it extra special. My biggest tip? Don’t overbake that chocolate cake! Seriously, pull it out as soon as a toothpick comes out with just a few moist crumbs attached. Overbaked cake is the enemy of moistness, no matter how much we soak it. For more ideas on keeping cakes super moist, check out my one-bowl moist chocolate cake! Also, when you’re making that frosting, stir it CONSTANTLY over medium heat. That’s your best defense against scrambled eggs becoming part of your delicious topping. And for an extra pop of flavor, sometimes I whisk in a tiny bit of vanilla extract into the condensed milk soak – pure magic!
Ingredient Notes and Substitutions
You know, sometimes you’re missing just one little thing, and that’s okay! For the chocolate syrup in the soak, any regular kind works great. If you want a super rich chocolate flavor, though, you could totally melt down some semi-sweet chocolate chips with a splash of milk – it’s a little extra step but so worth it for those chocolate lovers! For the evaporated milk in the frosting, just make sure you don’t accidentally grab sweetened condensed milk; they’re different beasts! And if you can’t find pecans, walnuts work just as beautifully in the topping. It’s all about what makes *you* happy!
Frequently Asked Questions About This Poke Cake
Can I make this Easy German Chocolate Poke Cake ahead of time?
Oh yeah, absolutely! This cake is actually *better* if you make it a day ahead. That soaking liquid and frosting really have time to meld into the cake, making it even more moist and flavorful. Just cover it tightly and keep it in the fridge. It’s perfect for parties because you can get it done beforehand!
What kind of chocolate cake mix should I use for this poke cake?
Honestly, any standard 15.25 oz box of chocolate cake mix will work like a charm! Whether it’s devil’s food, fudge, or just plain old chocolate, they all bake up beautifully. The box directions usually call for eggs, oil, and water, and that’s exactly what you’ll use. Don’t overthink it; any classic chocolate cake mix is the ticket!
How do I store leftovers of this German Chocolate Poke Cake?
Leftovers? Yay! Because of the coconut-pecan frosting, it’s best to store this cake covered in the refrigerator. If you don’t have a cake keeper with a lid, just tent it with plastic wrap or foil. It’ll stay deliciously moist for about 3-4 days. It’s pretty sturdy, so don’t worry too much!
Can I use different nuts in the frosting?
You totally can! While pecans are traditional and absolutely delicious, if you’re not a fan or just ran out, walnuts are a fantastic substitute. They offer a similar richness and texture in the frosting. You could even try a mix of both if you’re feeling adventurous! It will change the flavor just a bit, but it’ll still be incredibly tasty.
Nutritional Information (Estimated)
Alright, let’s talk numbers! Since we all use slightly different brands of cake mix or butter, these are just estimates, but they should give you a good idea of what you’re getting. This gives you about 450 calories per slice, which I think is a pretty decent trade-off for all that amazing flavor and moisture! Remember, this is based on 12 servings from the whole pan.
Here’s a general breakdown:
- Calories: About 450
- Fat: Around 18g (with about 8g saturated fat)
- Protein: Roughly 6g
- Carbohydrates: About 65g
- Sugar: Around 45g
- Sodium: Approximately 250mg
- Fiber: About 2g
Keep in mind that using a different cake mix or specific brands for your ingredients might change these numbers a bit. For more info on understanding nutrition labels, you can check out this handy guide!
Easy German Chocolate Poke Cake
Ingredients
Equipment
Method
- Prepare the chocolate cake according to the box directions. Bake it in a 9×13 inch pan. Let the cake cool slightly after removing it from the oven.
- While the cake is still warm, use the handle of a wooden spoon or a skewer to poke holes all over the top surface of the cake. Space the holes about 1 inch apart.
- In a small bowl, mix the sweetened condensed milk and the chocolate syrup together. Pour this mixture evenly over the top of the warm cake, allowing it to soak into the holes.
- Prepare the frosting. In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. This usually takes about 8 to 10 minutes. Do not let it boil.
- Remove the saucepan from the heat. Stir in the shredded coconut and chopped pecans. Mix well to combine.
- Spread the warm coconut-pecan frosting evenly over the top of the cooled, soaked cake.
- Allow the cake to cool completely before slicing and serving. You can chill it for easier serving.