The Best Recipe To Make German Chocolate Poke Cake in 2025

Essential Ingredients to make German Chocolate Poke Cake

Before we get our hands messy (in the best way possible), let’s gather up everything you’ll need. These ingredients are the stars of the show to make German Chocolate Poke Cake , so don’t skimp—grab the good stuff and let’s make magic happen!

For the Cake:

• 1 box (15.25 oz) chocolate cake mix – I love using Devil’s Food for that extra fudgy vibe, but any chocolate mix will do!
• 3 large eggs – Fresh ones, please, for that perfect cake texture.
• 1 cup water – Room temp works best to blend everything smoothly.
• 1/3 cup vegetable oil – Keeps the cake moist and dreamy.
• 1 can (14 oz) sweetened condensed milk – This is the secret weapon for that poke cake magic.
• 1 jar (12 oz) caramel sauce – Go for a thick, rich one—think ice cream topping quality!

For the Coconut-Pecan Frosting:

• 1 cup evaporated milk – Not to be confused with sweetened condensed; this is unsweetened and creamy.
• 1 cup granulated sugar – Sweetness to balance all the flavors.
• 3 large egg yolks – Yep, just the yolks for that silky richness.
• 1/2 cup unsalted butter – Because butter makes everything better, right?
• 1 teaspoon vanilla extract – A little splash for that warm, cozy flavor.
• 1 1/3 cups sweetened shredded coconut – Fluffy and tropical, it’s a must!
• 1 cup chopped pecans – Toasted or raw, your call—I love the crunch they add.

Optional Toppings:

• Chocolate chips or shavings – A handful sprinkled on top for extra decadence.
• Whipped cream – For serving, if you’re feeling fancy!

That’s it! These goodies come together to create a cake so amazing, your friends will be begging for seconds (and the recipe). Now, let’s talk tools!

The Kitchen Tools That Help Me Make German Chocolate Poke Cake

You don’t need a fancy kitchen to pull this off—just a few trusty tools to make the process smooth and fun. Here’s what I use to bring this German Chocolate Poke Cake to life:

• 9×13-inch baking pan – The perfect size for this crowd-pleaser. Glass or metal works!
• Mixing bowls – One big one for the cake batter, and a medium one for the frosting.
• Whisk or electric mixer – A whisk is fine for the cake, but I use my hand mixer for the frosting to save time.
• Saucepan – Medium-sized, for cooking that luscious coconut-pecan topping.
• Wooden spoon or spatula – For stirring the frosting and scraping every last bit of batter.
• Fork or the handle of a wooden spoon – This is your poking tool! The wooden spoon handle makes bigger holes for more gooey goodness.
• Measuring cups and spoons – Precision is key for the best results.
• Cooling rack – Optional, but it helps the cake cool evenly before poking.
• Parchment paper or nonstick spray – To keep that cake from sticking to the pan.

Got all that? Great! Your kitchen is officially ready to rock this German Chocolate Poke Cake . Let’s move on to the fun part—making it!

Instructions Steps to make German Chocolate Poke Cake :

Alright, it’s time to roll up your sleeves, crank up some tunes, and get baking! I’ve broken this down into simple, exciting steps so you’ll feel like a pro every step of the way. Ready? Let’s do this!

Step 1: Preheat and Prep

Fire up your oven to 350°F (175°C)—we want it nice and hot for that perfect bake. While it’s warming, grab your 9×13-inch pan and give it a good coat of nonstick spray or line it with parchment paper. Trust me, you’ll thank yourself later when the cake slides out like a dream!

Step 2: Mix Up the Cake Batter

In your big mixing bowl, dump in the chocolate cake mix, eggs, water, and vegetable oil. Grab your whisk (or mixer if you’re feeling speedy) and blend it all together until it’s smooth and velvety—about 2 minutes. Oh, that chocolatey smell already has me swooning! Pour this gorgeous batter into your prepared pan, spreading it out evenly with your spatula. Pop it into the oven and bake for 25-30 minutes, or until a toothpick poked in the center comes out clean. The anticipation is killing me!

Step 3: Poke, Poke, Poke!

Once the cake’s done, pull it out (careful, it’s hot!) and let it cool in the pan for about 10 minutes. Now comes the fun part—poking! Grab a fork or the handle of a wooden spoon and start making holes all over the cake. Go wild—space them about an inch apart. These little pockets are about to soak up all that deliciousness, so don’t hold back!

Step 4: Pour on the Sweet Stuff

Crack open that can of sweetened condensed milk and drizzle it slowly over the cake, letting it seep into all those holes. It’s like giving your cake a sweet, creamy bath! Next, grab your caramel sauce and pour it over the top, watching it ooze into every crevice. I could stare at this all day—it’s so satisfying! Pop the cake into the fridge for about 30 minutes to let it set while we whip up the frosting.

Step 5: Cook the Coconut-Pecan Frosting

In your saucepan, combine the evaporated milk, sugar, egg yolks, and butter over medium heat. Stir constantly with your wooden spoon—this is where the magic happens! It’ll start to thicken after about 10-12 minutes, turning into a golden, creamy dream. Once it’s nice and thick (think pudding consistency), take it off the heat and stir in the vanilla, coconut, and pecans. Oh my gosh, the smell is unreal—nutty, sweet, and totally irresistible!

Step 6: Frost and Chill

Take your cake out of the fridge and spread that warm coconut-pecan frosting all over the top. Use your spatula to get it even, making sure every bite gets a taste of that goodness. If you’re feeling extra, sprinkle some chocolate chips or shavings on top for a little flair. Now, cover the cake and let it chill in the fridge for at least an hour (or overnight if you can wait that long—I never can!).

Serving Suggestions: Time to Dig In!

When it’s time to serve, cut this beauty into generous squares—trust me, no one’s counting calories with this one! I love plopping a dollop of whipped cream on each piece for a cool, creamy contrast, but it’s just as amazing on its own. Pair it with a steaming cup of coffee or a cold glass of milk to balance the richness. This cake is perfect for birthdays, potlucks, or just because you deserve a treat. Watch your friends’ faces light up as they take their first bite—it’s pure joy!

Chef’s Helpful Tips: Donna’s Secrets to Success

I’ve made this German Chocolate Poke Cake a million times (okay, maybe not a million, but a lot!), and I’ve got some tricks up my sleeve to make sure yours turns out perfect every time:

• Toast the Pecans: For an extra flavor boost, toast your pecans in a dry skillet over medium heat for 3-4 minutes before adding them to the frosting. It’s a game-changer!
• Don’t Rush the Frosting: Keep stirring while it cooks to avoid scrambling the eggs. Low and slow is the way to go!
• Make Ahead Magic: This cake gets even better the next day as the flavors meld, so feel free to bake it ahead of time.
• Storage Smarts: Keep leftovers (if there are any!) covered in the fridge for up to 5 days. It stays moist thanks to all that caramel and condensed milk.
• Double the Fun: Hosting a big crowd? Double the recipe and use a larger pan—just adjust the baking time slightly.

There you have it, friends—the ultimate German Chocolate Poke Cake recipe straight from my kitchen to yours! I’m so excited for you to try this—it’s a labor of love that’s worth every second. Let me know how it turns out, and don’t be surprised if your friends start calling you the dessert queen (or king!). Happy baking, and enjoy every gooey, chocolatey bite!

Love,
Donna