Can I make this nut-free?

Yes! Simply omit the pecans from the topping or replace them with toasted sunflower seeds or shredded coconut for added texture.

Rich And Moist German Chocolate Poke Cake You'll Love

Q: How should I store leftovers?

Store leftover German Chocolate Poke Cake in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices for up to 3 months. Thaw in the fridge before serving.

Q: Can I use a boxed cake mix instead of homemade?

Yes, if you're short on time, you can use a chocolate cake mix. Prepare it according to the package instructions, bake it in a 9x13-inch pan, and then follow the rest of the recipe for the caramel filling and coconut-pecan topping.

Q: Is there a way to make this cake less sweet?

If you prefer a less sweet cake, use unsweetened shredded coconut instead of sweetened. You can also reduce the amount of caramel sauce in the filling or use dark chocolate cocoa powder for a richer, slightly less sweet chocolate flavor.

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A rich, moist chocolate cake soaked in a sugar-free caramel sauce and topped with a luscious coconut-pecan topping—every bite is heavenly.

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes + chilling
Cost per Serving: ~$1.50
Calorie Count per Serving: ~320 kcal

This German Chocolate Poke Cake is a total game-changer—rich, moist, and packed with flavor in every bite. Imagine a deep, chocolatey cake that’s drenched in sweet caramel, making it unbelievably soft and decadent. Then, to top it all off, there’s a buttery coconut-pecan topping that adds the perfect crunch and nutty sweetness. It’s everything you love about classic German chocolate cake, but even better, thanks to the gooey, melt-in-your-mouth texture.

Whether you’re looking for a show-stopping dessert for a special occasion or just want to treat yourself to something decadent yet easy to make, this recipe delivers. It’s the perfect mix of chocolatey richness and fruity freshness, making it impossible to resist.

So, grab your ingredients, and let’s dive into this heavenly creation!

Why You’ll Love This German Chocolate Poke Cake Recipe

A close-up of a layered German Chocolate Poke Cake with a gooey caramel coconut-pecan topping and toasted pecans. — A moist and rich German Chocolate Poke Cake topped with caramel, pecans, and coconut.

Incredibly Moist and Flavorful – Thanks to the caramel filling that soaks into the cake, every bite is soft, rich, and packed with chocolatey goodness.

Easier Than Layered Cake – No need to frost and stack layers—this one-pan wonder delivers all the classic German chocolate flavors with less effort.

The Perfect Balance of Textures – A tender chocolate cake, gooey caramel filling, and crunchy coconut-pecan topping make every bite satisfying and indulgent.

Great for Any Occasion – Whether it’s a holiday, birthday, or just a weekend treat, this cake is always a crowd-pleaser.

Make-Ahead Friendly – The flavors get even better as the cake sits, making it the perfect dessert to prepare in advance.

How to make This German Chocolate Poke Cake

Ingredients you will need

Find the exact ingredient measurements below in the recipe card!

A rich slice of German Chocolate Poke Cake topped with melted chocolate, chopped pecans, and a gooey coconut-pecan filling. — Decadent German Chocolate Poke Cake drizzled with chocolate and sprinkled with crunchy pecans.

Cocoa Powder: A good-quality unsweetened cocoa powder gives the cake its deep, rich chocolate flavor. If you have Dutch-processed cocoa, that works too—it will make the cake even darker and more intense.

Sweetened Condensed Milk: This is what makes the cake extra moist and decadent. It seeps into the poked holes, creating a melt-in-your-mouth texture. For a more intense caramel flavor, mix it with a bit of caramel sauce before pouring.

Shredded Coconut: The classic topping for German chocolate cake. Sweetened coconut adds extra richness, but if you prefer a little less sweetness, go for unsweetened.

Pecans: These bring the signature crunch to the topping. Toasting them first enhances their nutty flavor, so don’t skip this step if you have time.

Butter: You’ll need unsalted butter for both the cake and the topping. It helps create a soft, moist crumb in the cake and a rich, buttery flavor in the coconut-pecan topping.

Egg Yolks: These thicken the topping and give it that smooth, custard-like consistency. Whisk them well into the mixture to avoid scrambling.

Boiling Water: It might seem unusual, but adding boiling water to the batter helps bloom the cocoa powder, bringing out a deeper chocolate flavor. The batter will be thin, but that’s exactly what makes the cake so moist.

Step-by-Step Instructions

1-Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grab a 9×13-inch baking dish and grease it lightly with butter or nonstick spray to prevent sticking.

In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined. In a separate bowl, whisk the milk, melted butter, eggs, and vanilla extract until smooth.

Slowly pour the wet ingredients into the dry ingredients, stirring as you go. The batter will be thick at first, but don’t worry—it will loosen up. Now, carefully stir in the boiling water. The batter will thin out significantly, which is exactly what you want for a moist cake. Pour it into the prepared baking dish and spread it evenly.

2-Bake the Cake

Place the dish in the oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. As soon as it’s done, take it out of the oven and let it sit for about 10 minutes. The cake will still be warm, which is perfect for the next step.

3-Poke and Fill

Using the handle of a wooden spoon (or the end of a thick straw), poke holes all over the cake, making sure they go deep enough for the filling to soak in. You want at least 20-30 holes spread evenly across the surface.

In a small saucepan over low heat, warm the sweetened condensed milk and caramel sauce, stirring occasionally until smooth and well combined. Slowly pour the warm caramel mixture over the cake, making sure it seeps into the holes. Let it sit at room temperature while you prepare the topping.

4-Make the Coconut-Pecan Topping

In a medium saucepan over medium heat, combine butter, evaporated milk, brown sugar, and egg yolks. Stir constantly for about 10 minutes, or until the mixture thickens. You’ll know it’s ready when it coats the back of a spoon.

Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Give it a good mix to ensure everything is evenly coated. Let it cool slightly—about 5 minutes—so it thickens a bit more before spreading.

5-Assemble and Serve

Once the cake has fully absorbed the caramel filling, spread the coconut-pecan topping evenly over the surface. Use a spatula to smooth it out, making sure every inch of the cake gets a good amount of that rich, nutty topping.

Let the cake sit for at least 30 minutes before slicing. If you want the flavors to really meld, pop it in the fridge for an hour. Serve as is, or add a dollop of whipped cream or a sprinkle of chocolate shavings for an extra touch. Enjoy!

German Chocolate Poke Cake Recipe Tips

Make sure to poke deep enough – Use the handle of a wooden spoon to create deep, evenly spaced holes so the caramel filling can really soak in. If the holes are too shallow, the cake won’t absorb as much flavor.

Pour the caramel while the cake is warm – The cake’s heat helps the caramel spread and seep into every bite. If the cake cools too much, it won’t absorb as well.

Toast the pecans for extra flavor – Spread them on a baking sheet and toast at 350°F (175°C) for about 5 minutes. This small step gives them a richer, nuttier taste that makes a big difference.

Let the topping cool slightly before spreading – If it’s too hot, it might be too runny and won’t set properly. A 5-minute rest helps it thicken just enough.

Chill for the best texture – While this cake is delicious at room temperature, refrigerating it for at least an hour helps the flavors meld and makes slicing easier. Plus, the caramel gets extra gooey and delicious!

Perfect Pairing & When to Serve

Best Pairings for German Chocolate Poke Cake

Coffee or Espresso – The deep chocolate and caramel flavors pair perfectly with a strong espresso or a smooth latte. The slight bitterness balances the cake’s sweetness.

Vanilla Ice Cream – A scoop of vanilla bean ice cream adds a cool, creamy contrast to the warm, rich cake. If you’re feeling extra indulgent, drizzle some extra caramel sauce on top.

Whipped Cream & Berries – Lightly sweetened whipped cream helps balance the richness, while fresh raspberries or strawberries add a hint of tartness that complements the chocolate.

Chocolate Drizzle or Ganache – For an extra chocolate boost, drizzle melted dark chocolate or warm chocolate ganache over each slice before serving.

When to Serve German Chocolate Poke Cake

Holidays & Special Occasions – This cake is always a hit for birthdays, Christmas, Thanksgiving, and family gatherings. The combination of chocolate, caramel, coconut, and pecans makes it feel special and festive.

Potlucks & Dinner Parties – Since it’s made in a 9×13-inch pan, it’s easy to transport and serve at large gatherings. Plus, it stays moist for days, so you can make it ahead of time.

Casual Desserts – Even though it looks impressive, this cake is simple enough to make for a cozy weekend treat or when you’re craving something chocolatey.

Late-Night Indulgence – If you love a midnight dessert, this cake is even better the next day. Enjoy a chilled slice straight from the fridge for a rich and fudgy texture.

Kitchen Tools You’ll Need

Hand Mixer or Stand Mixer – Helps achieve a smooth, creamy topping without lumps. If you don’t have one, a whisk and some elbow grease will do the trick!

8×8-inch Baking Dish – The perfect size for this casserole! A ceramic or glass dish works best for even baking and a beautiful presentation.

FAQ

Can I make this cake ahead of time?

Yes! This cake actually tastes even better the next day as the caramel filling fully absorbs into the chocolate cake. Simply cover it and store it in the refrigerator. Let it come to room temperature before serving, or enjoy it chilled for a fudgier texture.

How should I store leftovers?

Store leftover German Chocolate Poke Cake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, freeze individual slices for up to 3 months. Thaw in the fridge before serving.

Can I use a boxed cake mix instead of homemade?

Yes! If you’re short on time, you can use a chocolate cake mix. Prepare it according to the package instructions, bake it in a 9×13-inch pan, and then follow the rest of the recipe for the caramel filling and coconut-pecan topping.

Is there a way to make this cake less sweet?

If you prefer a less sweet cake, use unsweetened shredded coconut instead of sweetened. You can also reduce the amount of caramel sauce in the filling or use dark chocolate cocoa powder for a richer, slightly less sweet chocolate flavor.

Rich and moist German Chocolate Poke Cake you’ll love

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