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Chocolate Poke Cake
5 from 15 votes

Chocolate Poke Cake

Chocolate Poke Cake starts with a chocolate cake mix baked into a 9x13 pan, then poked with holes to absorb a rich filling of sweetened condensed milk and chocolate syrup. Topped with a whipped cream frosting blended with chocolate pudding mix, the cake becomes moist and chocolaty with a creamy texture. This layered dessert balances dense cake with a smooth, sweet filling and light frosting, suitable for chocolate lovers looking for a rich, multi-textured treat.

Prep Time
10 mins
Cook Time
30 mins
Additional Time
30 mins
Total Time
1 hr 10 mins
Servings: 15
Calories: 489 kcal
Course: Cake
Cuisine: American

Ingredients

Cake
  • chocolate cake mix one 15.25 ounce box
  • chocolate fudge instant pudding mix dry, one 3-ounce package
  • 5 ounces Greek yogurt or sour cream
  • ¾ cup vegetable oil or canola oil
  • ½ cup milk
  • 3 egg large
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
Filling
  • 14 ounces sweetened condensed milk
  • ½ cup chocolate syrup such as Hershey's
Frosting
  • 2 cups heavy cream
  • ½ cup confectioners' sugar
  • ⅓ cup chocolate fudge instant pudding mix dry

Instructions

For the Cake:
    Cup of Yum
  1. Preheat oven to 350F and spray a 9x13-inch pan with cooking spray; set aside.
  2. To a large mixing bowl, add all the ingredients and mix with a handheld electric mixer or stir by hand. Note that the batter will be thick*.
  3. Bake for about 28-32 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow the cake to cool in the pan for about 30 minutes.
  4. Using the tines of a fork, poke holes all over the cake, going down nearly do the base of the cake, and I estimate I poked the cake in about 50 different places.
For the Filling:
  1. To a medium bowl, add both ingredients, and whisk to combine.
  2. Evenly pour the filling mixture over the cake, noting that it may take a few minutes for all of the mixture to soak in, but it will so have patience.
For the Frosting:
  1. To a large mixing bowl, add all the ingredients and beat with the whisk attachment of a handheld electric mixer or do it in your stand mixer fitted with the whisk attachment.
  2. Evenly spread the frosting over the top of the cake, cover, and refrigerate** until serving.

Notes

  • Use instant chocolate pudding mix, not cook-and-serve, for both batter and frosting.
  • Boxed chocolate cake mixes between 15.25 to 16 ounces work well with 3 to 3.9 ounce pudding mix packages.
  • Refrigerate the cake within two hours after frosting to maintain frosting texture and color.
  • Store the finished cake airtight in the refrigerator for up to 5 days, noting it becomes moister but will remain tasty.

Nutrition Information

Serving 1 Calories 489kcal (24%) Carbohydrates 69g (23%) Protein 9g (18%) Fat 21g (32%) Saturated Fat 11g (55%) Polyunsaturated Fat 8g (47%) Cholesterol 89mg (30%) Sodium 451mg (19%) Fiber 2g (8%) Sugar 50g (100%)

Nutrition Facts

Serving: 15 Serving

Amount Per Serving

Calories 489

% Daily Value*

Serving 1
Calories 489kcal 24%
Carbohydrates 69g 23%
Protein 9g 18%
Fat 21g 32%
Saturated Fat 11g 55%
Polyunsaturated Fat 8g 47%
Cholesterol 89mg 30%
Sodium 451mg 19%
Fiber 2g 8%
Sugar 50g 100%

* Percent Daily Values are based on a 2,000 calorie diet.