Moist, decadent Chocolate Caramel Poke Cake with sweetened condensed milk and caramel sauce is layered with chocolate pudding and caramel whipped cream, then topped with Heath bits and chocolate shavings. I promise, this chocolate caramel cake will be a huge hit wherever you bring it.
For more easy, decadent poke cake recipes, try these lemon poke cake and pumpkin poke cake recipes next!
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📽️Video: Chocolate Caramel Poke Cake
I reach for this chocolate poke cake recipe when I want to make something impressive and decadent for a special occasion, but I don't have all day to bake.
The base is a simple box mix chocolate cake, but I use coffee instead of water for extra flavor. Then I poke holes in it and drizzle a luscious mixture of caramel sauce and sweetened condensed milk over the cake and into the holes.
Next, I make instant chocolate pudding with less milk than usual, so it's extra thick, and spread it over the cake and let it drip into the holes. Finally, I frost it with homemade caramel whipped cream, drizzle it with chocolate sauce and caramel sauce, and sprinkle the top with toffee bits and chocolate shavings.
It's an insanely chocolatey, decadent cake, and perfect with a good cup of coffee or an Iced Vanilla Latte for an after-dinner sweet treat.
🎂Want to see more fun desserts from cake mixes? My favorites are Orange Angel Food Cake, Easy Mint Chocolate Cake, and Heaven on Earth Cake. I even make these Strawberry Brownies, Red Velvet Oreo Brownies, and Carrot Cake Bars with cake mix!
🍫Ingredients
Please refer to the recipe card at the bottom of this post for the full list of ingredients.
Chocolate Caramel Cake
- Chocolate cake mix. Devil's food cake mix or triple chocolate fudge cake mix are my favorite flavors of chocolate boxed cake mix. You can also use a homemade chocolate cake.
- Oil, eggs, and coffee (or water). Use the amounts of vegetable oil and eggs called for in the package directions. I use cooled coffee instead of water to boost the chocolate flavor.
- Caramel sauce. Store-bought caramel topping in a jar is the way to go here. It's thicker than the kind in a squeeze bottle. Or use a thick 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 creamy chocolate lusciousness.
- Cold milk. Use 1 ½ cups of cold milk instead of 2, as called for on the package, for a thick layer of filling between the cake and whipped cream.
- Caramel Whipped Cream or Cool Whip. Top the cake with my easy homemade Caramel whipped cream, Cool Whip, TruWhip, a healthier frozen whipped topping.
Caramel Whipped Cream
- Heavy whipping cream. Make sure to grab a carton labeled "heavy whipping cream" or "heavy cream." They're the same thing, and what you need for a sturdy whipped cream.
- Instant pudding mix, optional. One tablespoon of instant pudding mix per cup of heavy cream helps stabilize the whipped cream and prevent weeping.
- Caramel sauce. Caramel sauce flavors and sweetens the whipped cream, and perfectly complements the flavors of the chocolate cake.
- Salt. A dash of salt brings out the flavor, so don't skip it. For a salted caramel vibe, add a little more.
🥣How to Make Chocolate Caramel Poke Cake
Step 1: Prepare and bake the cake according to the cake mix box instructions in a 9 x 13-inch cake pan, coated with nonstick cooking spray. For extra flavor, substitute coffee for the water.
Cool cake at room temperature for 15-20 minutes. Use the handle of a wooden spoon or a chopstick to poke holes about an inch apart, and not all the way to the bottom, into the warm cake.
Step 2: Mix the caramel sauce and sweetened condensed milk in a medium bowl and evenly pour it over the cake. Spread it with a spatula over the entire cake and into the holes.
Step 3: Whisk the chocolate pudding mix and cold milk for 2 minutes. Spread the pudding over the cake with a spatula, gently pressing it 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
Step 1: Whisk pudding mix (if using) in a glass or metal bowl to remove clumps.
Add heavy cream and mix with an electric 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 chocolate sauce, caramel sauce, Heath bits, and chocolate shavings. Serve, and enjoy!
👉Top Tip: Poke holes about an inch apart. If they're too close together, the cake will become too soft and fall apart.
☑️Expert Tips
- Use a wooden spoon handle or chopstick to poke holes large enough for the thick pudding to drip into.
- 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.
- Chilling a large bowl in the freezer for 15 minutes or the refrigerator for 30 minutes helps the cream whip faster and fluffier.
🎁Storage & Freezing
- Storage. Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- Freezing. 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 it in a freezer-safe container. Freeze for up to 3 months. Before thawing, remove the plastic while the cake is still frozen, then place the cake in a covered container in the refrigerator until thawed.
⏰Make Ahead Instructions
I prefer to make this chocolate caramel poke cake a day ahead because the cake gets super moist as it soaks up the sauce!
To make it ahead of time, bake the cake, poke the holes, and add the caramel-condensed milk sauce and the chocolate pudding layers up to 24 hours in advance. Before serving, whip the cream and add the toppings.
❓FAQs
Chocolate caramel poke cake is meant to be very moist, but it can turn soggy if the holes are too small or too close together, the cake is too warm when the filling is added, or there's too much liquid. Let the cake cool 15-20 minutes, poke larger holes about 1 inch apart, and use a moderate amount of filling. Some recipes call for a full can of condensed milk and one cup of caramel, but when I tested those amounts, the cake was too saturated. This recipe uses ½ cup of each, which makes the cake super moist without oversaturating it.
Use the handle of a wooden spoon, a thick straw, or a chopstick. Avoid forks or toothpicks, which make holes that are too small for the filling to soak in evenly.
Poke holes about 1 inch apart. This allows the filling to soak into the cake evenly without oversaturating it.
It's best to poke holes in the chocolate cake when it's slightly warm. If it's too hot, the cake will just suck up the liquid and get soggy. If the cake is too cool, the top will crumble when you poke holes in it.
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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.
Video
Notes
- Poke holes with a wooden spoon handle or chopstick so the holes are large enough for the thick pudding to drip into.
- Slightly warm the chocolate and caramel sauces in the microwave until they reach the right consistency to drizzle on top of the cake.
- Cut cake with a nylon knife for clean cuts that won't damage a nonstick pan.
- Whip the cream faster and fluffier by chilling a large glass or metal bowl in the freezer for 15 minutes or the refrigerator for 30 minutes.
- To make ahead, prepare the cake with the caramel-condensed milk and pudding layers up to 24 hours in advance. Wait to whip the cream and add the toppings until just before serving.
Colleen McClelland says
This cake is to die for! Another name I've heard for this cake is "Better than Sex" cake.
Cara Lanz says
Hi, Colleen! Yes, I've heard it called that too :). I'm so glad you enjoyed it! Cara
Walda Ruiz says
It was awesome and everyone absolutely loved it. Have made it three times already and each time it’s gone in an instant!
Cara Lanz says
That's awesome, I'm so glad everyone loved it :). Cara
Walda says
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!!!
Cara Lanz says
Thank you for the nice note, it's an honor to have my recipes be a part of your special occasions :). Cara
Robin says
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!
Cara Lanz says
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 :).
Walda says
I always make it the day before it’s going to be served, and yes, definitely store it in the fridge.
Susie says
What kind of chocolate sauce did you use? Do you think a heated hot fudge sauce from a jar would work? Thank you.
Cara Lanz says
Hi, Susie! I used the kind of chocolate sauce you'd use for topping ice cream, but hot fudge sauce would be delicious!!
Helene says
Do you think this cake can be prepared and refrigerated a couple days before adding the whipped topping?
Cara Lanz says
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!
Helene says
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?
Cara Lanz says
That will work just fine! 🙂
Betty Koch says
?There is something in instant pudding that I can't tolerate. Can I use cooked pudding?
Cara Lanz says
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
Fran says
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.
Cara Lanz says
Fran, I'm so happy to hear it was a hit! Love your modifications, as well, thank you so much for sharing them! Cara 🙂
10 out of 10 says
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.
Cara Lanz says
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
Carie says
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
Cara Lanz says
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
~Chrissie O. says
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
Cara Lanz says
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 🙂