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.
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Calling all chocoholics! This super moist chocolate poke cake with caramel, chocolate pudding, and caramel whipped cream is just for YOU!
It's a really easy cake recipe that starts by baking a simple chocolate cake mix and poking holes in it. The cake is covered in luscious condensed milk caramel sauce and creamy chocolate pudding that drips into the holes and makes the cake super moist and extra chocolatey. And then, just to take things over the top, the cake is frosted with caramel whipped cream, drizzled with chocolate sauce and caramel sauce, and sprinkled with toffee bits and chocolate shavings.
It's the most delicious cake ever. Enjoy with a good cup of coffee or an Iced Vanilla Latte for an after-dinner sweet treat.
If you love doctoring up a box of cake mix as much as I do, try this Easy Mint Chocolate Cake, Heaven on Earth Cake, and Lemon Poke Cake next!
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 in the package directions. I like to use cooled coffee instead of water, but you can definitely use water.
Caramel sauce. I use store-bought caramel topping, but you can use homemade 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 use the amount of milk called for in the pudding package instructions. Use 1 ½ cups of cold milk instead of 2.
Cool Whip or Caramel Whipped Cream. Top the cake with Cool Whip, TruWhip, or Caramel whipped cream (see below for ingredients).
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 pudding mix, optional. One tablespoon of instant pudding mix per cup of heavy cream helps stabilize the whipped cream and keep it from weeping.
Caramel sauce. Caramel sauce sweetens the whipped cream and adds rich caramel flavor.
Salt. A dash of salt brings out the flavor. For a salted caramel vibe, add a little more.
Step-by-step Instructions
Step 1: Prepare and bake cake in a 9 x 13 pan according to the package instructions. For extra flavor, substitute coffee for the water.
Cool cake 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.
Step 2: Mix the caramel sauce and sweetened condensed milk together and evenly pour it over the cake.
Use a spatula to spread it over the entire cake and into the holes.
Step 3: 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.
Step 4: Before serving, frost the top of the cake with Caramel Whipped Cream or Cool Whip.
Add a drizzle of chocolate sauce and caramel sauce, and a sprinkle of Heath bits and shaved chocolate or chocolate chips.
How to Make Caramel Whipped Cream
Before you start: Chill a large bowl in the freezer for 15 minutes or refrigerator for 30 minutes.
Step 1: Whisk pudding mix (if using) in a bowl to remove clumps. Add 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. Mix until the whipped cream reaches stiff peaks, that is, when you lift the whisk, the cream holds its peak.
Step 2: Immediately spread the caramel whipped cream over the cake.
Add toppings, serve, and enjoy!
Expert Tips
- Use a wooden spoon handle or chopstick to poke fairly large holes in the cake for the pudding to drip into.
- Poke holes about an inch apart. If they're too close together, the cake will become too soft and fall apart.
- If the chocolate and caramel sauces are cold or too thick to drizzle, slightly warm them in the microwave until they reach the right consistency.
- Cut cake with a nylon knife for clean cuts that won't damage a nonstick pan.
- For a super saturated cake, use a full can of condensed milk and one cup of caramel sauce. My husband prefers it this way, but I prefer the version in the recipe card. And since this is my blog ... well ... I win :).
FAQs
Yes. To make ahead, prepare 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.
Chocolate caramel poke cake with sweetened condensed milk is meant to be very saturated, but 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 fairly large 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.
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.
Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Yes. 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 again in a layer of aluminum foil or place in a freezer-safe container for up to 3 months. Before thawing, remove the plastic while still frozen, and place in a covered container in the refrigerator until thawed.
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📖 Recipe
Chocolate Caramel Poke Cake
Ingredients
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.
This cake is to die for! Another name I've heard for this cake is "Better than Sex" cake.
Hi, Colleen! Yes, I've heard it called that too :). I'm so glad you enjoyed it! Cara
It was awesome and everyone absolutely loved it. Have made it three times already and each time it’s gone in an instant!
That's awesome, I'm so glad everyone loved it :). Cara
I have made this cake three times, once for a special request by someone who really loved it! This is by far the most indulgent cake for chocolate lovers that I have ever had! I’m making it again next week for a gender reveal party for my grandson and his wife when they reveal the gender of their baby expected in November. My granddaughter in law loves chocolate so this one is for her! Try it, you won’t be disappointed!!!
Thank you for the nice note, it's an honor to have my recipes be a part of your special occasions :). Cara
I am making this as part of a retirement party and I will be transporting it. What are the rules on how far ahead of time the caramel whipped cream can be:
1. Whipped together? (Also, can it be
stored in the fridge?)
2. Spread onto the cake?
Thanks!
Hi, Robin, I have made the caramel whipped cream a couple of days ahead of time and stored it in an airtight container in the fridge. It will deflate overnight and get a bit runny, but you can easily rewhip it with a whisk -- do so gently, just until it comes back together again, so you don't end up with caramel butter :). Spread the whipped cream on top of the cake the same day you serve it. Hope that helps! Enjoy :).
I always make it the day before it’s going to be served, and yes, definitely store it in the fridge.
What kind of chocolate sauce did you use? Do you think a heated hot fudge sauce from a jar would work? Thank you.
Hi, Susie! I used the kind of chocolate sauce you'd use for topping ice cream, but hot fudge sauce would be delicious!!
Do you think this cake can be prepared and refrigerated a couple days before adding the whipped topping?
Hi, Helene, I recommend making it through the pudding step up to 24 hours ahead of time since the longer it sits, the moister it gets. Enjoy!
I can’t do it 24 hrs before. Can I bake the cake first (2days before), refrigerate, then do other two layers 24 hrs before?
That will work just fine! 🙂
?There is something in instant pudding that I can't tolerate. Can I use cooked pudding?
Hi, Betty, I don't see why not! This recipe uses less milk than the box calls for so the pudding is a bit thicker, which should work fine with cook and serve pudding. I suppose start with 1 1/2 cups milk and add more if it seems to need it. Also, I wouldn't add the pudding when it's hot, maybe lukewarm or so, as long as it's easy to spread and will go down into the holes. Let me know what you end up doing and how it turns out! Thanks, Betty, I hope you enjoy the cake, it's definitely one of our favorites! Cara
This was a hit at our Father's Day gathering. I like the quantity of liquid in the caramel-condensed milk layer, and I used sugar free pudding and skim milk in the pudding layer. I think it was fine, and I felt good doing even a little something to help us feel a little less overwhelmed by the decadence factor. Since I've never made it any other way, I'll probably stick with this plan. I did Cool Whip on top with the suggested sprinkles.
Fran, I'm so happy to hear it was a hit! Love your modifications, as well, thank you so much for sharing them! Cara 🙂
This recipe is one of the BEST poke cakes I have ever had!! It is SOOO GOOD!! Firstly, it's not overly saturated, it's just the right consistency. While it is VERY rich and decedent, it's still easy and enjoyable to eat. I made it for the first time 2 weeks ago and it's already been requested by several people, so I made it again today!!! It's that delicious!
I did do a couple things different.
1) I added about 1/4 cup chocolate chips to the batter
2) I didn't add the carmel to the whipped topping as I was worried that it would make it too sweet and rich over all. I might add it today and see, but at the same time everyone LOVED it without the carmel addition, the plain whip was the perfect balance to combat the overall sweetness....in my opinion.
Thank you for trying this recipe, I'm happy you enjoyed it -- so much you've been asked to make it again :). I'm loving your addition of chocolate chips -- always a good idea! If you decide to try the caramel whipped cream, I'd love to hear what you think. Thank you so much for your nice note. Enjoy! Cara
I’m ready to die!!! 🥰
If by chance I survive I will let you know, if however, I don’t make it ……..hold a séance!
XOXO
Carie
Hahaha, death by chocolate is a definite possibility with this one! I will be rooting for you to pull through so you can live to enjoy this cake another day :). Cara
This is THE ultimate Death by Chocolate recipe!!!! I absolutely adore it, and, even more, I LOVE that it can be adapted to be dairy-free, which means my daughter can die by chocolate!!! lol Used Sweetened condensed coconut milk. Also used sweetened condensed coconut milk to make homemade salted caramel sauce (google sweetened condensed milk oven recipe!). Reversed top layers SLIGHTLY (pudding made with unsweetened almond milk) and used Coconut milk aerosol whipped cream on slices (Redi-whip or generic)!. It is NOT difficult, you will swoon, and it is 100% worth it!!! Thank you SO MUCH for posting - it will NOT be in the regular rotation (calories!!) but it WILL be THE go-to for impressive desserts/potlucks, etc!!! ~Chrissie
Hi, Chrissie! I had so much fun reading your note, thank you for sharing! I am so glad you enjoyed it -- and love that you were able to easily adapt it for your daughter. I about snorted out my coffee when you said, "which means my daughter can die by chocolate," lololol!! AND thank you for sharing your tweaks for others who would also like to make this dairy-free. Cara 🙂