Chocolate Caramel Poke Cake

5 from 8 votes

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 Time30

Cook Time30

Chilling Time4

Total Time5

Course: Dessert

Cuisine: American

Servings:

Calories: 234kcal

Author: Cara Lanz

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.

Nutrition