Chocolate Poke Cake with Caramel

May 1, 2025

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This Chocolate Poke Cake with Caramel is an ultra-moist, decadent dessert that combines rich chocolate cake with luscious caramel in every bite. The perfect treat for potlucks, birthdays, or any chocolate lover’s gathering.

chocolate poke cake with caramel sauce seeping into holes

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This gem starts with a soft, fluffy homemade chocolate cake. After it’s baked, poke holes all over the top using the handle of a wooden spoon, a chopstick, or even a straw. Then, pour warm caramel sauce over the cake so it sinks into the holes and makes every bite extra gooey and sweet. To finish it off, spread a layer of sweet whipped cream on top.

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Ingredients

Chocolate cake ingredients

You need the following ingredients to make the chocolate cake portion of this dessert:

ingredients needed to make chocolate cake batter

All-purpose flour – sift flour if necessary to remove any lumps
Granulated sugar
Cornstarch – softens the cake’s texture
Cocoa powder – use Dutch-processed cocoa powder. Sift if necessary to remove any lumps.
Vegetable oil
Eggs – bring eggs to room temperature before starting this recipe
Baking powder, baking soda
Brewed coffee – use room temperature coffee. You may substitute water for the coffee – I prefer coffee as it enhances the chocolate flavor.

See recipe card for quantities.

Caramel filling ingredients

ingredients needed to make sauce to pour over poke cake

Caramel sauce – you may purchase caramel sauce at your grocer’s or consider using this recipe to make your own.
White chocolate chips
Heavy cream

See recipe card for quantities.

Whipped cream topping ingredients

ingredients needed to make chocolate whipped cream frosting

Powdered sugar and cocoa powder – sift ingredients together to remove any lumps
Heavy cream
Vanilla extract
Optional – caramel and chocolate sauce to drizzle over the frosting

See recipe card for quantities.

Instructions

Although there are several steps to make this chocolate poke cake with caramel sauce, the instructions below are easy to follow.

Chocolate cake instructions

square baking pan lined with parchment paper

1 – Prepare a 9″ x 9″ square cake pan by lining the bottom with parchment paper or greasing the pan. Alternatively, you can use a 10″ round pan instead if you prefer.

whisking together dry ingredients to make chocolate cake batter

2 – Combine flour, cocoa powder, sugar, cornstarch, baking powder and baking soda in a mixing bowl.

eggs and oil added to dry ingredients to make chocolate poke cake with caramel

3 – Add oil and eggs. Mix until well combined.

pouring coffee into mixing bowl to make cake batter

4 – Slowly pour brewed coffee into bowl while continuing to mix, scraping bottom and sides of bowl occasionally.

pouring chocolate cake batter into a square baking pan

5 – Pour cake batter into prepared baking pan. Bake for 35 – 40 minutes at 350℉ (180℃). When done, cake will be well-risen and a toothpick inserted in the center of the cake comes out clean.

6 – Place cake on a wire rack and cool for approximately 1 hour. After cake has cooled, remove from pan and place on a serving platter.

Assemble chocolate poke cake

1 – Combine caramel, heavy cream and white chocolate chips in a saucepan. Heat over medium-low heat, stirring frequently, until chips are melted. Set aside and cool for 10 minutes.

using a chopstick to poke holes into a cake

2 – Use the end of a wooden spoon, a straw or a chopstick to poke holes all over the cake, making sure you go all the way down to the bottom. Try to poke a hole at least every ⅓ inch.

pouring caramel sauce over cake to soak into holes

3 – Slowly pour caramel sauce over top of cake in three additions. Allow a few minutes between each addition to allow caramel to soak into holes. Place cake in refrigerator for 2 hours.

chocolate whipped cream frosting in a mixing bowl

4 – Place heavy cream, powdered sugar, cocoa powder and vanilla extract in a mixing bowl. Using the whisk attachment, begin mixing on medium speed and continue to mix until cream reaches medium peaks. Note – medium peaks hold their shape with tips that curl slightly when the beaters are lifted.

using a knife to create swirls of chocolate and caramel sauce in the whipped cream frosting

5 – Spread frosting evenly over the top of the cake. If you want, drizzle some chocolate and caramel sauce on top, then drag a knife gently through the sauces to make a design.

Equipment

You need the following equipment to create this chocolate poke cake recipe:

Hand Mixer, stand mixer or wire whisk
Silicone spatula
Food Scale (optional to measure ingredients by weight)
Bowls, measuring cups and spoons
9″ x 9″ square cake pan or a 10″ round cake pan
Parchment paper
Wooden spoon, straw or chopstick for poking holes in cake
Saucepan

slice of chocolate poke cake with caramel filling

Storage

Store the chocolate poke cake in an airtight container in the fridge for up to 4 days. It doesn’t freeze well, so it’s best to enjoy it fresh.

overhead view of finished cake on a serving platter

FAQ

What is the origin of a poke cake?

The poke cake started in the U.S. in the 1970s and became popular through a Jell-O ad campaign. It was created to help sell gelatin and pudding by giving people a fun and easy dessert to make. Since then, poke cakes have evolved, and now you can fill them with all kinds of things—not just Jell-O.

More chocolate lovers’ dessert recipes

Looking for other recipes loaded with chocolate goodness? Try these:

I hope you enjoy this chocolate poke cake with caramel filling as much as my family and friends have over the years!

📋 Recipe