German Chocolate Poke Cake Recipe

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Author: Jennifer
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Close-up of moist german chocolate poke cake with pecans, chocolate chips, and coconut topping on a white plate

Looking for a simple but indulgent dessert? This German chocolate poke cake recipe is rich, moist, and full of flavor. Made with a boxed chocolate cake, sweetened condensed milk, and a crunchy coconut pecan topping, it’s the perfect treat for any occasion. The poke method helps every bite soak up creamy sweetness, making this one of the easiest and most delicious cakes you’ll ever bake.

What is a German Chocolate Poke Cake?

The Story Behind German Chocolate Cake

The original German chocolate cake was named after Samuel German, an American baker, not the country. It’s known for its layered chocolate cake and coconut pecan frosting.

Why the Poke Method Works So Well

The poke technique involves poking holes in a baked cake and pouring in a sweet filling. For this recipe, that means rich condensed milk fills each bite, making the cake extra moist and flavorful. It’s quick, easy, and gives you bakery-style results without a lot of fuss.

Key Ingredients in a German Chocolate Poke Cake Recipe

Chocolate Cake Mix and Why It Works Best

Using a chocolate cake mix as the base makes this recipe quick and fail-proof. A 15.25 oz box of chocolate fudge cake mix, like the one from Betty Crocker, gives you a rich and moist texture without needing to bake from scratch. It’s perfect for busy bakers or anyone who wants a dependable result every time.

You’ll prepare the mix with the ingredients listed on the box—usually eggs, oil, and water. For this recipe, it’s 3 eggs, 1 cup of water, and ½ cup of oil. The result is a soft, airy chocolate cake that forms the perfect base for the gooey filling.

The Sweetened Condensed Milk Magic

Here’s where the “poke” magic happens. Sweetened condensed milk adds rich flavor and incredible moisture to the cake. After baking, you’ll poke holes throughout the cake and pour this creamy mixture right over it. To make it even more indulgent, you’ll blend the condensed milk with melted butter and brown sugar. This trio sinks into the cake and gives it a caramel-like richness that’s hard to resist.

Looking for inspiration? Try other moist cake tricks like using condensed milk fillings to enhance boxed cakes.

Coconut and Pecans: The Classic German Chocolate Twist

This topping is what gives the cake its signature flavor. Once the cake is soaked and slightly set, it’s topped with a mix of sweetened coconut flakes and chopped pecans. These ingredients add texture and balance the richness of the chocolate and milk. The crunchy pecans and chewy coconut give every bite that classic German chocolate cake vibe—without needing frosting or layers.

You can also toast the coconut and pecans lightly before adding them to enhance their flavor even more.

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German Chocolate Poke Cake Recipe


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  • Author: Jennifer
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This German chocolate poke cake is rich, moist, and easy to make. Loaded with sweetened condensed milk, pecans, and coconut, it’s the perfect crowd-pleasing dessert.


Ingredients

1 box (15.25 oz) chocolate cake mix (such as Betty Crocker Super Moist Chocolate Fudge)

3 eggs

1 cup water

½ cup vegetable oil

½ cup packed brown sugar

¼ cup unsalted butter, melted

1 can (14 oz) sweetened condensed milk

⅔ cup chopped pecans

⅔ cup sweetened flaked coconut


Instructions

1. Preheat oven to 350°F. Grease a 9×13 baking dish.

2. Prepare cake mix as instructed on the box with eggs, water, and oil.

3. Pour batter into the prepared dish and bake for 28–33 minutes, or until a toothpick comes out clean.

4. Let the cake cool completely in the pan.

5. In a bowl, mix sweetened condensed milk, melted butter, and brown sugar until fully combined.

6. Use a straw or spoon handle to poke holes all over the cake.

7. Slowly pour the milk mixture over the cake, spreading it evenly to fill the holes.

8. Let sit for 5 minutes to soak in.

9. Mix chopped pecans and coconut in a small bowl.

10. Evenly sprinkle the mixture over the top of the cake.

11. Refrigerate for 1 hour before serving, if desired.

Notes

For extra creaminess, add ¼ cup of heavy cream to the milk mixture.

You can toast the pecans and coconut lightly for more flavor.

This cake can be made a day ahead and stored in the fridge.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

How to Make a German Chocolate Poke Cake Step-by-Step

Baking the Cake Base from Box Mix

Start by preheating your oven to 350°F. In a mixing bowl, combine the contents of a 15.25 oz chocolate cake mix with 3 eggs, 1 cup of water, and ½ cup of oil. Mix until smooth, then pour the batter into a greased baking pan.

Bake for 28 to 33 minutes or until a toothpick comes out clean from the center. Once it’s baked, allow the cake to cool completely in the pan before moving to the next step.

Making the Sweet Condensed Milk Filling

While your cake cools, mix the filling. In a bowl, combine:

  • 1 can (14 oz) sweetened condensed milk
  • ½ cup packed brown sugar
  • ¼ cup melted unsalted butter

Stir until everything is well blended. This mixture will add sweetness and moisture when poured over the cake.

Poking and Soaking: Letting the Flavor Sink In

Once the cake is cool, use a straw or the handle of a wooden spoon to poke holes all over the top. The holes should be about 1 inch apart. Pour the sweet milk mixture over the cake, spreading it with a butter knife in a gentle back-and-forth motion to help it seep into the holes.

Let the german chocolate poke cake recipe sit for 5 minutes so the filling can fully absorb. During this time, mix together:

  • ⅔ cup chopped pecans
  • ⅔ cup sweetened coconut flakes

Sprinkle the pecan-coconut mixture evenly over the top of the cake as your final layer.

Topping Your Poke Cake with Coconut and Pecans

Mixing and Toasting Tips for the Perfect Crunch

The topping is what sets a German chocolate poke cake recipe apart from other poke cakes. The classic combination of coconut and pecans adds not only flavor but texture and visual appeal. For this recipe, you’ll use:

  • ⅔ cup sweetened flaked coconut
  • ⅔ cup chopped pecans

Simply mix them together in a bowl. If you want to bring out more nutty flavor, you can lightly toast them in a dry skillet for 2–3 minutes over medium heat, stirring constantly. Toasting is optional, but it can enhance the flavor without adding any extra ingredients.

Keep a close eye while toasting, since both pecans and coconut can burn quickly. Let them cool before sprinkling on the cake.

Even Spreading: How to Distribute for Every Bite

After pouring the milk mixture and letting it soak into the cake for at least 5 minutes, you’re ready for the final layer. Evenly sprinkle the coconut and pecan mixture across the entire surface of the german chocolate poke cake recipe.

Use your hands or a spoon to gently press the topping down just slightly, helping it stick better to the moist surface. Make sure to distribute the topping all the way to the edges so that every bite has a bit of that signature crunch and chew.

This topping finishes off the cake beautifully, making it ready to serve right away or chill for later. It holds up well in the fridge, and the flavors only deepen over time.

Customizing Your German Chocolate Poke Cake

Adding Heavy Cream or Ganache for a Richer Texture

If you’re looking to take your German chocolate poke cake recipe to the next level, consider adding a splash of heavy cream. Mixing ¼ cup of heavy whipping cream into the sweetened condensed milk filling will give the german chocolate poke cake recipe an even silkier texture. This extra creaminess seeps into the cake’s center, making it even more indulgent.

Another upgrade option is a light chocolate ganache drizzle. To do this, warm ¼ cup of cream and pour it over ½ cup of chocolate chips. Stir until smooth, then drizzle it over the top once your coconut and pecan topping is in place. This gives a shiny finish and a bonus hit of chocolate flavor.

These simple tweaks add depth and visual appeal, perfect for parties or special occasions.

Making It Nut-Free or Coconut-Free for Allergies

Not everyone loves coconut or pecans, and some people may have allergies. Fortunately, this recipe is flexible.

For a nut-free version, simply leave out the pecans and increase the amount of sweetened coconut to maintain texture. You can also substitute chopped pretzels or crushed graham crackers for crunch.

If you need a coconut-free version, omit the coconut flakes and use just pecans or switch to mini chocolate chips. You’ll still get the delicious texture without the tropical flavor.

You can even go completely topping-free and just let the sweet filling do all the work. The result is still a rich, moist cake that delivers maximum flavor with minimal ingredients.

Best Tips and Tricks for a Perfect Poke Cake Every Time

Cooling and Resting Time Essentials

One of the biggest mistakes with any german chocolate poke cake recipe is not letting the cake cool completely before poking and pouring. If the cake is still warm, the filling won’t settle properly, and the topping might slide off. So after baking, let the cake sit for at least 30 to 40 minutes, or until it feels cool to the touch.

Once the filling is poured, allow another 5 to 10 minutes for it to soak in before you add the topping. This short wait gives the condensed milk time to move into the holes and fill the cake with flavor.

For best results, refrigerate the finished cake for an hour before serving. This helps the flavors meld and makes slicing neater.

Tools to Use: Straw, Knife, or Skewer?

You can poke holes using a variety of kitchen tools. Here’s what works best:

ToolResultBest For
StrawMedium holes, even spacingBeginners and quick poking
Knife tipNarrow, deep holesMore soak-through effect
SkewerThin and clean holesPrecision and light texture

Avoid using anything too large, like a wooden spoon handle, which may tear the german chocolate poke cake recipe. Space your pokes about an inch apart so the filling spreads evenly.

Serving and Storage Suggestions

Serving Size Ideas for Parties and Family Nights

This german chocolate poke cake recipe makes about 12 to 16 servings depending on how you slice it. It’s perfect for birthdays, holidays, or potlucks because it’s baked in a single pan and easy to cut. For clean slices, use a sharp knife and wipe between cuts.

Want to impress guests? Add a small dollop of whipped cream or a drizzle of chocolate syrup just before serving. Serve chilled or at room temperature—the flavors are great either way.

For parties, you can also make it in advance and keep it in the fridge until you’re ready to serve.

Storing the german chocolate poke cake recipe: Fridge, Freezer, and Shelf Tips

After the german chocolate poke cake recipe is made, you should refrigerate it. The condensed milk filling makes the cake moist, and keeping it cool prevents spoilage. It stays fresh in the fridge for up to 5 days when covered with plastic wrap or stored in an airtight container.

Want to make it ahead and freeze it? No problem. Bake and poke the cake, pour the filling, then skip the topping and freeze. When you’re ready to serve, thaw in the fridge overnight and add the coconut pecan topping fresh.

Avoid storing it at room temperature for more than a few hours—this cake is rich and moist, and refrigeration keeps it safe and delicious.

Troubleshooting Common Poke Cake Mistakes

Cake Falling Apart? Here’s Why

One of the most common issues with a German chocolate poke cake recipe is slicing into a cake that crumbles or breaks apart. This usually happens when the cake hasn’t cooled completely before adding the filling. Warm cake is more fragile, and adding liquid too early can cause it to become soggy and unstable.

To avoid this, make sure your german chocolate poke cake recipe is completely cool before poking and pouring. Also, be gentle when spreading the filling—don’t press too hard or stir the top surface. Let gravity do most of the work.

If you’re in a rush, chill the cake in the fridge for 15–20 minutes before adding the filling to help it firm up a bit faster.

Topping Not Sticking? Fixing Texture Issues

If your coconut and pecan topping won’t stick to the surface, the cake might be too dry or the filling wasn’t spread evenly. After pouring the condensed milk mixture, use a butter knife or offset spatula to help guide it into the holes and lightly coat the top of the german chocolate poke cake recipe. This gives the topping something moist to cling to.

Another solution is to gently press the topping into the surface of the cake using the back of a spoon or your fingers. Press lightly—just enough to help it settle.

If your topping feels loose, try refrigerating the german chocolate poke cake recipe for 30 minutes after adding the topping. This helps everything set together better.

Conclusion: Make This German Chocolate Poke Cake Recipe Your Go-To Treat

This German chocolate poke cake recipe is everything you want in a dessert—moist, rich, easy to make, and packed with flavor. With just a box of chocolate cake mix, a can of sweetened condensed milk, and a few simple toppings, you can create a bakery-quality cake in your own kitchen.

Whether you’re serving it for a special occasion or just because, this german chocolate poke cake recipe delivers a perfect bite every time. It’s beginner-friendly and endlessly customizable, so feel free to make it your own with extra cream, toasted nuts, or allergy-friendly tweaks.

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