Ever craved a dessert that’s incredibly moist, rich, and oozing with caramel goodness? Let me introduce you to Chocolate Caramel Poke Cake—a dessert that takes classic chocolate cake to the next level by soaking it with luscious caramel sauce. This cake is the perfect balance of fudgy, gooey, and utterly irresistible flavors. Whether you’re baking for a party, a special occasion, or just to satisfy your sweet tooth, this recipe will have everyone asking for seconds!
What is a Chocolate Caramel Poke Cake?
A poke cake is exactly what it sounds like—a cake that you poke holes into after baking. These holes are then filled with delicious liquid ingredients, such as caramel, chocolate, or fruit fillings, ensuring a moist and flavorful bite in every slice. In this version, we elevate the classic chocolate cake with a rich caramel infusion and a heavenly caramel-chocolate frosting.
Why You’ll Love This Recipe
- Super moist and fudgy – The caramel seeps into every bite!
- Perfect for any occasion – Birthdays, holidays, or just because.
- Easy to make – No complicated techniques required.
- Rich and indulgent – A dream dessert for caramel and chocolate lovers.
Materials Needed
Before we get started, let’s gather everything we need:
Ingredients
| Component | Ingredients |
|---|---|
| Chocolate Cake | – 1 ¾ cups (220g) all-purpose flour – ¾ cup (90g) unsweetened cocoa powder – 2 tsp baking soda – ½ tsp salt – 1 ½ cups (300g) granulated sugar – 2 large eggs – ½ cup (110g) vegetable oil – 1 cup (240ml) buttermilk – 2 tsp vanilla extract – 1 cup (240ml) hot water |
| Caramel Filling | – 1 can (14oz/397g) dulce de leche or sweetened condensed milk |
| Salted Caramel Sauce | – ½ cup (100g) granulated sugar – 2 tbsp water – ¼ cup (60ml) heavy cream – 1 tbsp unsalted butter – 1 tsp vanilla extract – ½ tsp salt |
| Caramel Whipped Cream Topping | – 1 ½ cups (360ml) heavy whipping cream – ⅓ cup (80g) caramel sauce (from above) |
| Garnish | – Mini chocolate chips, grated chocolate, or remaining caramel sauce |
Tools Needed
- 9×13-inch baking pan
- Mixing bowls
- Whisk
- Electric mixer
- Wooden spoon handle (for poking holes)
- Saucepan
- Rubber spatula
- Cooling rack
Step-by-Step Instructions
Step 1: Prepare the Cake Batter
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, whisk sugar, eggs, oil, buttermilk, and vanilla until smooth.
- Gradually mix the dry ingredients into the wet mixture, then stir in hot water. (The batter will be thin—this is normal!)
- Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Step 2: Poke and Fill the Cake
- Let the cake cool for about 10 minutes.
- Using the handle of a wooden spoon, poke holes all over the cake.
- Warm the dulce de leche or caramel sauce slightly, then pour it over the cake, ensuring it seeps into the holes.
- Allow the cake to cool completely before topping.
Step 3: Prepare the Caramel Sauce
- In a saucepan, melt sugar with water over medium heat. Stir occasionally until golden brown.
- Carefully add heavy cream and stir until smooth.
- Remove from heat and whisk in butter, vanilla, and salt. Let cool.
Step 4: Make the Caramel Whipped Topping
- Beat the heavy cream on high speed until soft peaks form.
- Add caramel sauce and continue beating until stiff peaks form.
- Spread over the cooled cake evenly.
Step 5: Garnish and Serve
- Drizzle extra caramel sauce over the whipped topping.
- Sprinkle with mini chocolate chips or grated chocolate.
- Chill the cake for at least an hour before serving for the best texture.
Tips for Success
- Use room temperature ingredients for even mixing.
- Poke deep but not too wide holes so the caramel distributes evenly.
- Let the caramel soak in properly for maximum flavor infusion.
- Chill the cake for a few hours before serving to let the flavors meld.
Common Mistakes and How to Avoid Them
| Mistake | Solution |
|---|---|
| Poking holes too small | Use a wooden spoon handle for perfect-sized holes. |
| Cake is dry | Don’t overbake—check with a toothpick! |
| Caramel isn’t soaking in | Pour it while the cake is still warm. |
| Whipped cream is too runny | Beat until stiff peaks form and chill before using. |
Similar Variations to Try
- Mocha Caramel Poke Cake – Add espresso powder to the cake batter.
- Peanut Butter Caramel Poke Cake – Swirl peanut butter into the caramel sauce.
- Turtle Poke Cake – Top with chopped pecans and chocolate drizzle.
- White Chocolate Caramel Poke Cake – Use white chocolate ganache instead of cocoa powder.
Final Thoughts
And there you have it—the most indulgent, moist, and flavor-packed Chocolate Caramel Poke Cake! Every bite is a perfect blend of rich chocolate and gooey caramel goodness. This dessert is bound to be a showstopper at any gathering. Try it out, and let me know how it turns out for you!
Happy Baking!
