Chocolate Caramel Poke Cake with sweetened condensed milk is the moistest, most decadent chocolate cake on the planet.
Soaked with gooey sweet caramel sauce, layered with chocolate pudding and caramel whipped cream, and topped with Heath bits and chocolate shavings, this chocolate caramel cake will be a huge hit wherever you bring it.
If you’re a chocoholic with a serious sweet tooth, this super moist chocolate poke cake with caramel, chocolate pudding, and caramel whipped cream is right up your alley.
HOW TO MAKE CHOCOLATE CARAMEL POKE CAKE WITH SWEETENED CONDENSED MILK
This is a really easy cake recipe that starts by baking a simple chocolate cake mix.
Next step is to poke holes into the cake and pour luscious sweetened condensed milk and caramel sauce over the cake and into the holes.
Then, spread a layer of rich chocolate pudding over the cake, gently coaxing it down into the holes, too.
After a chill comes a layer of luxurious caramel whipped cream, a drizzle of chocolate sauce and caramel sauce, and a sprinkle of toffee bits and chocolate shavings.
It’s the most delicious cake ever.
WHY YOU’LL LOVE THIS RECIPE
Moist chocolate cake with rich caramel sauce and caramel whipped cream — what’s not to love?
Super decadent special occasion cake
Easy boxed cake mix recipe with simple ingredients
INGREDIENTS
Chocolate cake mix. My favorites are devil’s food cake mix or triple chocolate fudge cake mix, but any chocolate boxed cake mix will do. You can also use a homemade chocolate cake.
Oil, eggs, and coffee (or water). Use the amounts of oil and eggs called for on the package directions. I like to use cooled coffee instead of water.
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Sweetened condensed milk. Sweetened condensed milk mixed with the caramel sauce makes it extra milky and creamy.
Caramel sauce. I use store-bought caramel topping, but you can use homemade regular or salted caramel sauce.
Instant chocolate pudding mix. One 3.9 oz. box (4-servings) of chocolate or chocolate fudge instant pudding drips into the holes and adds a creamy layer between the cake and whipped cream.
Cold milk. Don’t follow the package instructions for making pudding — use 1 ½ cups of cold milk instead of 2 cups.
Cool Whip or Caramel Whipped Cream. Top the cake with Cool Whip or Caramel Whipped Cream (see below for ingredients and instructions).
Chocolate sauce and caramel sauce. A drizzle of chocolate sauce and caramel sauce over the whipped cream adds even more decadence to this chocolate caramel poke cake.
Heath toffee bits. Heath English toffee bits are a fun crunchy topping for the cake. You can chop up a Heath or Skor bar or get the brickle or chocolate toffee bits from the baking aisle.
Chocolate shavings or chocolate chips. Add a sprinkle of shaved chocolate or chocolate chips for one last blast of chocolate.
CARAMEL WHIPPED CREAM
Heavy whipping cream. Make sure the carton says heavy whipping cream or heavy cream — they’re the same thing. Whipping cream will still whip, but it will be less sturdy.
Instant vanilla pudding mix. One tablespoon of instant pudding mix per cup of heavy cream stabilizes the whipped cream and keeps it from getting runny.
Caramel sauce. Caramel sauce sweetens the whipped cream and adds rich caramel flavor.
Vanilla. A little vanilla enhances the caramel flavor.
Salt. A dash of salt brings out the flavor. For a salted caramel vibe, add a little more.
STEP-BY-STEP INSTRUCTIONS
1. Bake the cake.
Prepare and bake cake in a 9 x 13 pan according to the package instructions. For extra flavor, substitute coffee for the water.
Let the cake cool at room temperature for 15-20 minutes.
While the cake is still slightly warm, use the handle of a wooden spoon or a chopstick to poke holes about an inch apart on the top of the cake.
Be careful not to poke the holes too close or the cake can get too soft and fall apart. Since this chocolate poke cake has pudding, you want to have bigger holes for the pudding to drip into.
2. Cover the cake with caramel sauce and chocolate pudding.
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Mix the caramel sauce and sweetened condensed milk together and pour it over evenly the cake. Use a spatula to spread it over the entire cake and into the holes.
Whisk the chocolate pudding mix and milk together for 2 minutes. Spread the pudding over the cake with a spatula, gently pressing the mixture into the holes.
Refrigerate the cake uncovered for 3-4 hours.
3. Top with Caramel Whipped Cream or Cool Whip.
This chocolate caramel poke cake recipe is delicious topped with Cool Whip, Truwhip, or your favorite whipped topping.
But I like to make Caramel Whipped Cream for even MORE caramel yumminess.
HOW TO MAKE CARAMEL WHIPPED CREAM
For best results, use a large bowl that’s been chilled for 15 minutes in the freezer or 30 minutes in the refrigerator.
Place the dry pudding mix in the bowl and quickly whisk it to remove clumps.
Add the heavy cream and mix with a hand or stand mixer on medium to medium-high speed until the mixture starts to thicken.
Add the caramel sauce, vanilla extract, and salt. Continue to mix until
the whipped cream reaches stiff peaks — when you lift the whisk and the
cream holds its peak.
Immediately spread the caramel whipped cream over the cake.
4. Add the toppings and serve.
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Add the whipped cream or Cool Whip and toppings immediately before serving.
Drizzle chocolate sauce and caramel sauce over the whipped cream.
If the sauces are cold or too thick to pour, microwave them for a few seconds until just loose enough to pour.
Sprinkle the Heath bits and shaved chocolate or chocolate chips on top.
Serve and enjoy!
STORAGE & FREEZING
Store leftover cake in an airtight container for up to 3 days.
To freeze, place the cake uncovered in the freezer until the topping is frozen and firm. Wrap the cake in a double layer of plastic wrap and a layer of aluminum foil or freezer-safe container. Freeze for up to 3 months.
Before thawing remove the plastic while still frozen, place in a covered container in the refrigerator until thawed.
EXPERT TIPS
Poke the holes into the slightly cooled cake about an inch apart with a wooden spoon handle or chopstick.
Make the cake through the step of adding the pudding layer up to 24 hours in advance. Wait to whip the cream and add the toppings until just before serving.
For a super saturated cake, use a full can of condensed milk and one cup of caramel sauce. My husband prefers this version, but I like it less saturated. And since this is my blog … well … I win :).
FAQS
Why is poke cake soggy?
Chocolate caramel poke cake with sweetened condensed milk is meant to be
very saturated with the luscious sweetened condensed milk and caramel
sauce. It can get soggy if the holes are too small or poked too closely
together, the cake is too warm when the caramel and condensed milk are
poured on top, or there is just too much liquid.
To keep poke cake from getting soggy, let the cake cool 15-20 minutes before poking the holes and adding the filling. Using the end of a wooden spoon or a chopstick, poke the holes about one inch apart. Some recipes call for a full can of condensed milk and a cup of caramel, this one uses half those amounts to keep the cake super moist without being soggy.
Do you poke holes in a cake when it’s hot or cold?
It’s best to poke holes into a slightly warm cake. If it’s too hot, the
cake could just suck up the liquid and get soggy. Too cool and the top
may crumble when you poke the holes in it.
Chocolate Caramel Poke Cake
Chocolate Caramel Poke Cake is the moistest, most decadent chocolate cake on the planet.
Soaked with gooey sweet caramel sauce, layered with chocolate pudding
and caramel whipped cream, and topped with Heath bits and chocolate
shavings, this chocolate caramel cake will be a huge hit wherever you
bring it.
PREP TIME 20minutes mins
COOK TIME 30minutes mins
CHILLING TIME 4hours hrs
TOTAL TIME 4hours hrs 50minutes mins
COURSE Dessert
CUISINE American
SERVINGS 24
CALORIES 234 kcal
INGREDIENTS
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Chocolate Caramel Poke Cake
▢1 box chocolate cake mix
▢Oil, eggs, and coffee (in place of water), per package instructions
▢½ cup sweetened condensed milk
▢½ cup caramel sauce
▢1 3.9 oz box instant chocolate pudding mix
▢1 ½ cups cold milk
Caramel Whipped Cream
▢1 tablespoon instant vanilla pudding mix
▢1 cup heavy whipping cream
▢¼ cup caramel sauce
▢½ teaspoon vanilla extract
▢1 dash salt or more, to taste
Toppings
▢¼ cup chocolate sauce
▢¼ cup caramel sauce
▢2 tablespoons Heath bits
▢2 tablespoons chocolate shavings or chocolate chips
INSTRUCTIONS
Chocolate Caramel Poke Cake
Bake the cake in a 9 x 13 pan according to the package directions, substituting coffee for the water, if desired.
Cool the cake 15-20 minutes.
Poke holes in the cake about an inch apart with a chopstick or handle of wooden spoon.
Stir sweetened condensed milk and caramel sauce together. Pour across the cake and spread evenly so it drips into the holes.
Whisk the chocolate pudding mix and milk together for 2 minutes. Spread
the pudding over the cake, gently pressing it into the holes.
Chill the cake uncovered in the refrigerator for 3-4 hours.
Before serving, top with Caramel Whipped Cream or Cool Whip.
Caramel Whipped Cream
Chill a large glass or metal bowl in the refrigerator for 30 minutes or freezer for 15 minutes.
Quickly whisk the dry instant pudding mix in the bowl to remove clumps.
Add the heavy cream and mix with a hand or stand mixer on medium to
medium-high speed until the mixture thickens.
Add the caramel sauce, vanilla extract, and salt.
Mix until the whipped cream reaches stiff peaks — the cream holds its peak when the whisk is lifted.
Immediately spread the caramel whipped cream over the cake.
Toppings
Top with chocolate sauce, caramel sauce, Heath bits, and chocolate shavings or chocolate chips.
Storage & Freezing
Store leftover cake in an airtight container for up to 3 days.
To freeze, place the cake uncovered in the freezer until the topping is
frozen and firm. Wrap the cake in a double layer of plastic wrap and a
layer of aluminum foil or freezer-safe container. Freeze for up to 3
months.
Before thawing remove the plastic while still frozen, place in a covered container in the refrigerator until thawed.
NOTES
Make the cake with the pudding layer up to 24 hours in advance. Wait to
whip the cream and add the toppings until just before serving.
For a super saturated cake, use a full can of condensed milk and one cup of caramel sauce.
NUTRITION
Calories: 234kcal
Carbohydrates: 27g
Protein: 3g
Fat: 14g
Saturated Fat: 5g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 3g
Trans Fat: 0.01g
Cholesterol: 38mg
Sodium: 215mg
Potassium: 145mg
Fiber: 1g
Sugar: 20g
Vitamin A: 211IU
Vitamin C: 0.3mg
Calcium: 80mg
Iron: 1mg
