Desserts

Chocolate Poke Cake

This Chocolate Poke Cake is amazingly chocolatey and so moist. So easy to make with a box of cake mix

  • Serves 16
  • Prep 20 minutes
  • Cook 30 minutes
  • Total 50 minutes

chocolatepoke cake

Jump to the recipe
Chocolate Poke Cake

Poke cakes are such a fun dessert to make and they are great for potlucks since they can be made ahead of time and are perfect for serving lots of people.

Chocolate Poke Cake on a plate with jug of milk.

How To Make

To make this Chocolate Poke Cake, you’ll start with a box of Devil’s Food Cake Mix and bake it according to package directions in a 9×13-inch pan. You’ll poke a bunch of holes in it and pour a mixture of sweetened condensed milk mixed with melted semi-sweet chocolate chips over the cake so that it seeps down in the holes.

Then you’ll spread on a delicious homemade chocolate frosting made from butter, cocoa powder, powdered sugar, and heavy cream. As a finishing touch, sprinkle on some mini chocolate chips for even more chocolate flavor.

Can I Make This Poke Cake From Scratch?

If you don’t want to use a cake mix, you can bake a from-scratch devil’s food cake or any chooclate cake recipe in a 9×13-inch pan. Then proceed with the rest of the recipe.

Storage

Refrigerate for at least 2 hours before serving and store leftovers in the refrigerator for 3 to 4 days.

Slice of poke cake on a small white plate.

Try These Other Poke Cake Recipes

Follow on Instagram

Chocolate Poke Cake

Disclosure: This post contains affiliate links.

Recipe

Chocolate Poke Cake

This easy to make Chocolate Poke Cake is wonderfully moist with tons of chocolate flavor. Super easy to make with a box of cake mix.

  • Serves 16
  • Prep 20 minutes
  • Cook 30 minutes
  • Total 50 minutes

Ingredients

  • 1 regular-sized box devil's food chocolate cake mix
  • ingredients to make cake
  • 1 (14-ounce) can sweetened condensed milk
  • 1 cups semi-sweet chocolate chips, (melted)

Frosting

  • 1 cup salted butter (softened)
  • 3 cups powdered sugar
  • 1/2 cup dark unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 1/4 cup heavy cream
  • 1/2 cup mini chocolate chips

Instructions

  1. 1

    Make cake according to package directions in a 9×13-inch pan.

  2. 2

    Let cake cool and then poke holes all over it with the end of a wooden spoon or a large serving fork.

  3. 3

    In a medium bowl, whisk together sweetened condensed milk and melted chocolate chips. Slowly pour over the cake.

  4. 4

    Sift the powdered sugar and cocoa powder together.

  5. 5

    Place the butter in a large bowl and use an electric mixer to beat it until fluffy.

  6. 6

    Add half the powdered sugar mixture and the vanilla. Beat until combined.

  7. 7

    Add remaining powdered sugar mixture and heavy cream and beat until fluffy. Spread on cake.

  8. 8

    Sprinkle mini chocolate chips on top.

Notes

Refrigerate for at least 2 hours before serving and store leftovers in the refrigerator.

Equipment

  • 9×13-inch Baking Pan
  • Hand-held electric mixer

Nutrition

  • Calories558 kcal
  • Carbohydrates67 g
  • Protein5 g
  • Fat32 g
  • Saturated Fat15 g
  • Polyunsaturated Fat6 g
  • Monounsaturated Fat9 g
  • Trans Fat1 g
  • Cholesterol45 mg
  • Sodium353 mg
  • Potassium294 mg
  • Fiber3 g
  • Sugar54 g
  • Vitamin A494 IU
  • Vitamin C1 mg
  • Calcium134 mg
  • Iron2 mg

More recipes

Eight more recipes from the rest of the kitchen.