Okay, friends, let me tell you about something truly special. Imagine the fudgiest, most decadent chocolate cake you can conjure up, then picture it soaked in a luscious caramel sauce and topped with a dreamy, creamy frosting. That, my friends, is this Chocolate Caramel Poke Cake. It’s like a chocolate lava cake and a caramel sundae had a baby, and that baby is pure happiness. I’m serious, this is next-level deliciousness. You know how sometimes you just need that one dessert that hits *all* the right spots? This is it. And the best part? It’s way easier to make than it looks. Trust me, you’ll be the star baker of your friend group after whipping up this beauty.
What is chocolate caramel cake?
Think of it as a regular Chocolate Cake, but amplified! You bake a chocolate cake – from scratch or, let’s be real, from a box – then, while it’s still warm, you poke holes all over it. Generous holes. Then you pour a caramel sauce mixture into those holes, letting it soak in and create pockets of gooey, caramel-y goodness throughout the entire cake. It’s essentially like infusing the cake with flavor and moisture from the inside out. The whole thing gets topped with a light and fluffy frosting (I’m partial to whipped cream frosting myself), and a generous drizzle of caramel. The name comes from literally poking the holes, which is weirdly satisfying if you ask me!
Why you’ll love this recipe?
Oh, where do I even begin? The flavor is obviously the star here. You get that rich, dark chocolate from the cake, balanced by the sweet, buttery caramel. The frosting adds a lightness that keeps it from being *too* heavy. What I love most about this Chocolate Caramel Poke Cake is how surprisingly easy it is to make. Seriously, the “poking” part is the most complicated step! It’s also incredibly forgiving. Even if your cake isn’t perfectly level or you accidentally leave it in the oven a minute too long, the caramel sauce will hide all sins and make it incredibly moist. It’s also pretty budget-friendly. Most of the ingredients are pantry staples, and you can even use a store-bought cake mix and caramel sauce to save time. If you are a fan of simple easy recipes, this one’s a real lifesaver. My favorite part is when people taste it and think you spent hours in the kitchen. I also LOVE how versatile this cake is. You can use different types of chocolate (dark, milk, even white!), different sauces (butterscotch, anyone?), and different toppings (nuts, chocolate shavings, sprinkles!). It’s a blank canvas for your creativity. Plus, this is the ultimate crowd-pleaser. I bring this to potlucks, birthday parties, you name it, and it’s always gone in minutes. And the best part? My kids actually ask for it over and over again. If that’s not a winning combination, I don’t know what is. This recipe is great if you are looking for something similar to a tres leches cake.
How do you make a chocolate caramel cake?
Quick Overview
You’re basically baking a cake, poking holes in it, soaking it with caramel, and frosting it. Sounds simple, right? It is! The key is to make sure the cake is still warm when you poke the holes and pour the caramel sauce, so it soaks in properly. Also, don’t be shy with the caramel – the more the merrier! And the frosting? That’s the blank canvas for your creativity. I’m using a homemade Cake Recipe, but feel free to use a box mix if you’re short on time. This recipe can be as homemade or store-bought as you want.
Ingredients
What is the recipe for chocolate cake?
* 2 cups all-purpose flour
* 2 cups granulated sugar
* ¾ cup unsweetened cocoa powder
* 1 ½ teaspoons baking powder
* 1 ½ teaspoons baking soda
* 1 teaspoon salt
* 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice)
* ½ cup vegetable oil
* 2 large eggs
* 2 teaspoons vanilla extract
* 1 cup boiling water
What is Caramel Sauce?
* 1 cup (2 sticks) unsalted butter
* 2 cups packed Brown Sugar
* 1 cup heavy cream
* 1 teaspoon salt
* 1 teaspoon vanilla extract
For the Whipped Cream Frosting:
* 2 cups heavy cream
* ½ cup powdered sugar
* 1 teaspoon vanilla extract
What are the steps to
Step 1: Preheat & Prep Pan
First, preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I always line the bottom of a cake with parchment paper too – it makes it so much easier to get it out. Is it worth the extra step?
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Set aside. Make sure everything is well combined. How do you mix baking powder and soda?
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract. Make sure the eggs are fully incorporated. If your buttermilk is cold, let it sit out for a few minutes to warm up slightly – this will help it mix better with the other ingredients.
Step 4: Combine
Slowly add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Don’t overmix flour. Overmixing can result in a tough cake. Slowly pour in the boiling water and mix until smooth. The batter will be thin – that’s normal.
Step 5: Bake
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted in the center comes out clean. In the center comes out clean. I always start checking for doneness around 30 minutes, just to be safe. Ovens can vary, so it’s better to be cautious.
Step 6: Cool & Poke
Let the cake cool in the pan for about 10 minutes. While it’s still warm, use the handle of a wooden spoon or a chopstick to poke holes all over the cake, about 1 inch apart. Don’t be shy – the more holes, the more caramel goodness! I usually poke the holes pretty deep, but not all the way to the bottom of the pan.
Step 7: Prepare Caramel Sauce
While the cake is baking, make the caramel sauce. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and cook for 2-3 minutes, stirring constantly, until the sugar is dissolved. Pour in the heavy cream and bring to a simmer, stirring constantly. Cook for 5-7 minutes, or until the sauce has thickened slightly. Remove from heat and stir in the salt and vanilla extract. This is my favorite part. If you want to add bourbon or baileys irish cream, this is the time.
Step 8: Soak
How do you pour caramel sauce over a warm cake? Let the cake cool completely in the pan before frosting. Can this take a couple of hours, so be patient! You want the caramel to soak in and the cake to be completely cool before you add the sugar.
Step 9: Frost & Serve
While the cake is cooling, make the whipped cream frosting. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Be careful not to overwhip! Spread the frosting evenly over the cooled cake. Drizzle with extra caramel sauce, if desired. Slice and serve! I like to add a sprinkle of sea salt on top to really make that caramel pop.
What should I serve it with?
What makes this cake so amazing? If you want to take your business to the next level, here are a few ideas.
For Brunch:Serve with vanilla ice cream and a dusting of chocolate. What’s a good brunch drink? Pair it with coffee or mimosa? I love using a fancy dessert plate and shaved fork to make it feel extra special.
As Dessert:What are some good toppings for pecans? What is a drizzle of melted chocolate? Serve with cold milk or a glass of dessert wine. What is the best way to serve this after dinner with coffee?
For Cozy Snacks: Cut into squares and serve with a warm cup of hot chocolate or tea. This is perfect for a rainy day or a cozy night in. I like to keep a few slices in the fridge for when those late-night cravings hit. It makes a perfect late night snack.
We love to have this on thanksgiving and christmas holidays to share with everyone. This has become a staple and it is an easy way to impress everyone. I also love serving this cake with whipped cream and some berries to make it more fancy.
Top Tips for Perfecting Your Chocolate Caramel Poke Cake
I’ve been making this cake for years, and I’ve learned a few tricks along the way:
Mixing Advice: Don’t overmix the cake batter! Overmixing will develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
Caramel Sauce Consistency: For a thicker caramel sauce, cook it for a few minutes longer. For a thinner sauce, cook it for a shorter amount of time. Just be careful not to burn it!
Ingredient Swaps: You can substitute the buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar. You can also use any type of milk you like – almond milk, soy milk, even coconut milk will work.
Baking Tips: If your oven tends to bake unevenly, rotate the cake halfway through baking. Also, don’t open the oven door too often while the cake is baking, as this can cause it to sink. I always use an oven thermometer to make sure my oven is at the right temperature.
Frosting Variations: You can use any type of frosting you like – buttercream, cream cheese frosting, chocolate frosting. But I personally think the whipped cream frosting is the perfect complement to the rich chocolate and caramel flavors. I tested this cake with a mascarpone frosting as well and it paired really well. I would definitely recommend it.
The Poke: Don’t be shy with the holes! The more holes, the more caramel goodness. Also, try to poke the holes evenly across the cake. I like to use the handle of a wooden spoon, but you can use anything that will make a good-sized hole. I tested this with a fork as well but the holes were a bit too small.
If you are looking for an extra rich chocolate flavor, try adding some espresso powder. I tested adding some and it was amazing! Don’t skip out on the espresso powder, it’s a game changer.
Storing and Reheating Tips
Here’s how to keep your Chocolate Caramel Poke Cake fresh and delicious:
Room Temperature: You can store the cake at room temperature for up to 2 days, covered tightly. I like to use a cake dome or an airtight container to keep it from drying out.
Refrigerator Storage: For longer storage, you can store the cake in the refrigerator for up to 5 days. Again, make sure it’s covered tightly.
Freezer Instructions: To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. You can store it in the freezer for up to 2 months. Let it thaw overnight in the refrigerator before serving.
Glaze Timing Advice: I recommend frosting the cake right before serving. If you frost it ahead of time, the whipped cream frosting can start to weep and become watery. But if you need to frost it ahead of time, you can stabilize the whipped cream by adding a tablespoon of cornstarch to the heavy cream before whipping.
I never store it in a container that is airtight. If you do that the cake will become soggy. Always allow some airflow when you are storing it.
Frequently Asked Questions
Final Thoughts
So there you have it – my all-time favorite Chocolate Caramel Poke Cake recipe! I truly believe this is one of those recipes everyone should have in their back pocket. It’s easy, it’s impressive, and it’s guaranteed to be a hit. The combination of fudgy chocolate cake, gooey caramel sauce, and fluffy whipped cream frosting is simply irresistible. This cake brings so much joy and happiness. If you love this, definitely give my chocolate lava cake recipe a try! Can’t wait to hear how yours turns out! Please leave a comment and rate the recipe. And don’t forget to share your own variations – I’m always looking for new ideas!
Chocolate Caramel Poke Cake
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.75 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 cup vegetable oil
- 1 cup milk
- 0.5 cup caramel sauce
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
- In a large bowl, combine flour, sugar, cocoa powder, and baking powder.
- Add vegetable oil, milk, and eggs to the dry ingredients and mix until smooth.
- Pour the batter into the prepared baking dish and bake for 35 minutes.
- Once the cake is done, poke holes all over the top with a skewer or fork.
- Pour the caramel sauce over the cake, letting it soak into the holes. Let it cool completely.
