You know those recipes that just feel like a warm hug? The ones you can whip up without even looking at a recipe card because you’ve made them a hundred times? This poke cake is exactly that for me. It’s the dessert I pull out when unexpected guests arrive, when I need a quick win after a long day, or honestly, when I just have a serious craving for something sweet that doesn’t involve a whole afternoon of baking. It’s not just a cake; it’s a memory. I remember my mom making something similar when I was a kid, and the excitement of seeing those little holes being poked and then the gooey filling seeping in was pure magic. This version, though? It’s taken that childhood wonder and turned it into something even more spectacular. If you love a good Chocolate Cake but want something that’s a little more… fun and forgiving, this poke cake is your new best friend. It’s like the easiest, most decadent chocolate lava cake you’ve ever dreamed of, but without all the fuss!
What Is Poke Cake?
So, what exactly is this magical thing called a poke cake? In its simplest form, it’s a baked cake that has holes poked all over it (hence the name!), and then a delicious liquid – usually Sweetened Condensed Milk, pudding, or some kind of creamy filling – is poured over the top. This liquid seeps down into all those little holes, infusing the cake with incredible flavor and moisture. It’s essentially the lazy baker’s shortcut to an unbelievably moist and decadent cake. Think of it as a cake that’s been pre-moistened and pre-flavored from the inside out, so every single bite is a flavor explosion. It’s not fussy, it doesn’t require fancy techniques, and the result is always a crowd-pleaser. It’s the kind of dessert that looks like you spent ages on it, but in reality, it’s surprisingly straightforward. It’s the perfect canvas for all sorts of flavor combinations, but for me, a rich chocolate cake base with a creamy, dreamy filling is the absolute champion.
Why you’ll love this
Honestly, I could go on and on about why this poke cake is an absolute keeper. First off, the flavor is just out of this world. We’re talking a deep, rich chocolate cake that’s incredibly tender, but the real star is that creamy, dreamy filling that soaks all the way through. It’s not just sweet; it’s got this wonderful depth that pairs perfectly with the chocolate. Then there’s the simplicity. I’ve had friends who swore they couldn’t bake, and they’ve made this poke cake successfully. It’s incredibly forgiving! You don’t have to worry about perfectly level layers or delicate frosting techniques. It’s all about getting that delicious liquid into the cake. And let’s talk about cost-efficiency. All the ingredients are super common pantry staples, making this a budget-friendly indulgence that tastes way more expensive than it is. What I love most about this recipe, though, is its sheer versatility. While this chocolate version is my go-to, you can totally play around with the cake flavor and the filling. Imagine a vanilla poke cake with a strawberry filling, or a red velvet with Cream Cheese! It’s a recipe that keeps on giving. It’s basically a guaranteed win, whether you’re serving it to your family, bringing it to a potluck, or just treating yourself.
How do I make a
Quick Overview
This Poke Cake recipe is all about creating a moist, flavorful base and then letting a luscious filling do its magic. We’ll bake a simple chocolate cake, poke it full of holes, and then pour over a decadent, creamy mixture that seeps deep into every crumb. It’s designed for ease and maximum deliciousness, so don’t worry about perfection; just get ready for some serious flavor. It’s the kind of recipe that makes you feel like a baking superhero without breaking a sweat.
Ingredients
For the Main Batter
You’ll need 2 cups of all-purpose flour – make sure it’s spooned and leveled, not scooped straight from the bag, to avoid a dense cake. I always opt for unsweetened cocoa powder for the richest chocolate flavor, about 3/4 cup. A cup and a half of granulated sugar will give us that lovely sweetness. We need 1 teaspoon of baking soda and 1/2 teaspoon of baking powder for lift, and a pinch of salt to balance everything out. For the wet ingredients, we’ll use 2 large eggs, preferably at room temperature for better emulsification. Half a cup of vegetable oil or a neutral-flavored oil like canola will keep the cake super moist. You’ll also need 1 cup of buttermilk – and if you don’t have any, just mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5-10 minutes; it works like a charm! 2 teaspoons of vanilla extract are essential for that classic flavor. And the secret weapon for an incredibly moist chocolate cake? 1 cup of hot water or hot brewed coffee. The coffee really amplifies the chocolate flavor without making it taste like coffee, trust me on this!
For the Filling:
This is where the magic happens! You’ll need one (14-ounce) can of sweetened condensed milk. This is what gives us that incredible sweetness and creamy texture. Then, you’ll want 1/2 cup of milk – any kind works, but I sometimes use whole milk for extra richness. And for that deep chocolatey punch, you’ll need 1/2 cup of your favorite chocolate pudding mix (the instant kind is perfect here!). Some people like to add a touch of instant coffee granules here too, to deepen the chocolate flavor even further, but it’s totally optional.
For the Glaze:
For our topping, we’ll use 1/2 cup of softened butter. Then, about 2 cups of powdered sugar, sifted if you want it extra smooth, though I often skip sifting when I’m in a hurry and it turns out fine. We’ll add 1/4 cup of unsweetened cocoa powder for that chocolatey goodness. Finally, 2-4 tablespoons of milk to get the glaze to the perfect drizzling consistency. You might need a little more or less, depending on how thick or thin you like it.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven preheated to 350 degrees Fahrenheit (175 degrees Celsius). This ensures the cake bakes evenly from the get-go. Now, grab a 9×13 inch baking pan. You can grease and flour it, or even better, line it with parchment paper, leaving a little overhang on the sides. This makes lifting the cake out so much easier later on. Trust me, nobody wants to dig cake out of a pan!
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together your flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt. Give it a good whisk to make sure everything is well combined and there are no lumps of cocoa powder. This step ensures all your leavening agents are evenly distributed, which is key for a perfectly risen cake.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together your eggs, vegetable oil, buttermilk, and vanilla extract until they’re nicely combined. Don’t over-whisk, just get them incorporated.
Step 4: Combine
Pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed with an electric mixer, or by hand with a whisk, until just combined. It will look thick, and that’s okay. Now, carefully pour in the hot water or hot coffee. The batter will become much thinner, almost like soup. Don’t panic! This is exactly what we want. Mix on low speed until everything is just combined and smooth. Be careful, as the hot liquid can splash. This thin batter is what makes the cake incredibly moist.
Step 5: Prepare Filling
While the cake is baking, let’s get our amazing filling ready. In a medium bowl, whisk together the sweetened condensed milk, milk, and the instant chocolate pudding mix. Whisk until it’s smooth and thickened. It will be quite thick, which is perfect. Set this aside; we’ll use it right after the cake comes out of the oven.
Step 6: Layer & Swirl
This is the fun part! Once the cake is baked, immediately after taking it out of the oven, grab a wooden skewer, the handle of a wooden spoon, or even a straw. Start poking holes all over the surface of the warm cake. Don’t be shy; make lots of holes, about 1 inch apart, going almost all the way to the bottom. Then, gently pour the prepared filling evenly over the entire surface of the cake, letting it drip down into all those wonderful holes.
Step 7: Bake
We’re going to bake this lovely creation for about 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it towards the end; ovens can be so different! You want a perfectly baked cake, not overdone.
Step 8: Cool & Glaze
Once the cake is out of the oven and you’ve poured on that glorious filling, let it cool in the pan for about 15-20 minutes. While it’s cooling, let’s whip up our glaze. In a medium bowl, beat the softened butter until it’s creamy. Add the powdered sugar, cocoa powder, and 2 tablespoons of milk. Beat until smooth and well combined. If it’s too thick, add another tablespoon or two of milk until you reach a pourable, but not too runny, consistency. Once the cake has cooled slightly, drizzle or spread this delicious chocolate glaze all over the top. It’s going to be so good!
Step 9: Slice & Serve
Let the Poke Cake cool completely in the pan before slicing. I know, the hardest part! This allows the filling to set up properly and the glaze to firm up just a bit. When it’s ready, slice into squares and serve. The texture should be incredibly moist, tender, and deeply chocolatey. It’s divine served slightly chilled or at room temperature.
What to Serve It With
This poke cake is so incredibly versatile, it honestly fits into almost any meal or occasion. For a delightful breakfast treat, I love a slice with a hot cup of strong coffee. The richness of the cake and the boldness of the coffee are a match made in heaven. For a more elegant brunch, I’ll sometimes dust the top with a little extra cocoa powder or a few fresh berries for a pop of color, and serve it alongside a sparkling mimosa or a fresh fruit salad. It’s a real showstopper! As a dessert, it’s obviously a superstar. It stands perfectly on its own, but if you want to go all out, a dollop of freshly whipped cream or a scoop of vanilla bean ice cream takes it to another level. My kids, of course, prefer it just as it is, plain and simple. For those cozy snack times, it’s perfect with a tall glass of cold milk – it’s a classic for a reason! We often have this at family gatherings, and it’s always the first thing to disappear. It’s just one of those desserts that makes everyone happy.
Top Tips for Perfecting Your Poke Cake
I’ve made this poke cake more times than I can count, and over the years, I’ve picked up a few little tricks that I think make it even better. For the cake batter, using that hot water or coffee is non-negotiable for me. It bloats the cocoa powder, intensifying the chocolate flavor and making the cake unbelievably moist. Don’t skip it! And when it comes to poking the holes, don’t be afraid to go deep. The more holes you make, the more filling will soak in, resulting in a lusher cake. I’ve learned that using the handle of a wooden spoon or a thick skewer works best – anything that creates a decent-sized hole without tearing the cake apart. For the filling, make sure your pudding mix is fully incorporated; you don’t want any dry pockets of powder. And while the cake is still warm when you pour the filling over it, it allows it to soak in beautifully. For the glaze, consistency is key. If it’s too thick, add milk a tablespoon at a time until you get that perfect drizzling consistency. If you accidentally make it too thin, a little more powdered sugar will sort it out. I’ve also found that using good quality cocoa powder really makes a difference in the depth of flavor. Oh, and a little secret I discovered: if you’re short on time and can’t wait for the cake to cool completely before glazing, that’s okay! The glaze will melt slightly into the warm cake, creating a more marbled, almost frosting-like effect, which is also delicious. Just be sure to let it set up a bit before cutting. I tested this once with almond milk in the batter instead of buttermilk, and it actually made it even creamier, which was a delightful surprise!
Storing and Reheating Tips
One of the best things about this poke cake is how well it stores, making it perfect for making ahead. If you have any leftovers (which is rare in my house!), you can keep the cake at room temperature, covered tightly with plastic wrap or in an airtight container, for up to 2 days. The moisture from the filling and glaze helps keep it perfectly tender. For longer storage, refrigerate it. It will keep well in the refrigerator for up to 4 days. Again, make sure it’s well-covered to prevent it from drying out. I usually just press plastic wrap directly onto the surface of the glaze and then cover the whole pan. When it comes to reheating, I rarely need to; it’s delicious cold or at room temperature. However, if you do prefer it slightly warm, you can microwave individual slices for about 15-20 seconds, just until warmed through. Be careful not to overheat it, as it can become mushy. I haven’t personally tried freezing this poke cake, as it’s usually devoured too quickly, but I imagine if you did freeze it, it would be best to do so before glazing. Wrap it very tightly in plastic wrap, then in foil, and freeze for up to 1 month. Thaw it overnight in the refrigerator, then add the glaze before serving. The glaze timing is important; you want it to set up nicely, so applying it just before serving is usually best for optimal texture.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to, never-fail poke cake recipe. It’s the kind of dessert that brings smiles to faces and makes any occasion feel a little more special. It’s proof that you don’t need to be a professional baker to create something truly delicious and impressive. The joy of seeing that filling soak into the cake is unmatched, and the taste? Pure bliss. If you loved this chocolate poke cake, you might also enjoy exploring other simple yet decadent cake recipes like my Lemon Bundt Cake or my Easy No-Bake Cheesecake. They share that same spirit of being approachable and incredibly rewarding. I really hope you give this poke cake a try. It’s a recipe that’s brought so much joy to my kitchen, and I’m sure it will do the same for yours. I can’t wait to hear how yours turns out, so please leave a comment below and share your experience, or any fun variations you tried! Happy baking!
poke cake
Ingredients
Cake Ingredients
- 1 box yellow cake mix
- 3 large eggs
- 0.33 cup vegetable oil
- 1 cup water
Filling Ingredients
- 1 can sweetened condensed milk
- 4 oz instant vanilla pudding mix
- 2 cups cold milk
Topping Ingredients
- 1 container whipped topping, thawed
- shredded coconut (optional)
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine the yellow cake mix, eggs, vegetable oil, and water. Beat with an electric mixer on medium speed for 2 minutes.
- Pour batter into the prepared baking pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes all over the top of the cake.
- In a separate bowl, whisk together the sweetened condensed milk and instant vanilla pudding mix. Gradually whisk in the cold milk until well combined and slightly thickened.
- Pour the pudding mixture evenly over the warm cake, allowing it to seep into the holes.
- Cover the cake and refrigerate for at least 2 hours, or until thoroughly chilled.
- Spread the thawed whipped topping evenly over the chilled cake. Sprinkle with shredded coconut, if desired.
- Slice and serve cold.
