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This decadent Chocolate Poke Cake is any chocolate lover’s wish come true! It starts with a moist cake, has holes filled with chocolate pudding and a light & fluffy chocolate whipped cream to top it off!
Jump to Recipe
If you’re a serious chocolate lover, this recipe is one you’re going to want to save!! Once you make it once, you’ll get requests for this decadent chocolate cake again and again….yes, it’s really that good!
Luckily, it’s also quite simple. A chocolate cake mix and instant chocolate pudding mixes make this cake super easy. And though it’s easy enough for a weeknight dessert, it’s pretty enough for a special occasion, birthday parties and any holiday!
Ingredients Needed
- Chocolate Cake Mix – I prefer to use a box of devil’s food cake mix, but you could also opt for chocolate, dark chocolate or chocolate fudge
- Ingredients stated on package to make the cake – This will likely include water, vegetable oil and eggs
- Instant Chocolate Pudding Mixes
- Milk (Skim, 1%, 2% or whole will work!)
- Powdered Sugar
- Whipped Topping – Though it’s easier to use a tub of Cool Whip, you could certainly make your own with heavy cream, powdered sugar and vanilla extract.
- Garnishes – Chocolate Syrup and chocolate curls/shavings are what I like to use!
How Do You Make a Chocolate Poke Cake?
Make the Cake
You can make a homemade chocolate cake OR mix up a boxed cake mix. Simply follow the package directions for a 9×13″ cake, pour into a prepared pan and bake accordingly.
Poke and Fill the Cake
Next, you’ll mix one box of instant chocolate pudding mix with milk and whisk until combined. Once it’s set up a bit, you’re ready to add it to the cake. When the cake comes out of the oven, you’ll use the end of a wooden spoon to poke holes into the cake.
Slowly spoon the pudding over the cake, giving it time to seep into the holes. Cover and refrigerate the cake for at least an hour.
Make the Chocolate Frosting
I love a good whipped cream frosting, so that’s what I use for this cake. You’ll start by mixing an instant chocolate pudding mix with milk and powdered sugar. Once that’s set up, you’ll fold in the Cool Whip.
Top the Cake
Spread the frosting on top of the cake and then garnish.
How to Top the Cake
I like to drizzle chocolate syrup or hot fudge sauce over the cake and then add shaved chocolate, mini chocolate chips or chocolate sprinkles on top! However, you could also swap the chocolate sauce for caramel sauce and chopped pecans for more of a “turtle cake” flair!
Do I Need to Refrigerate Poke Cake?
This Chocolate Poke Cake recipe does need to be refrigerated.
Other Cakes for Chocolate Lovers!
Matilda Chocolate Cake – If you’ve ever seen the 1996 classic, “Matilda,” this cake will look familiar! Two perfectly moist chocolate cake layers are covered in a smooth, glossy frosting!
Oreo Dirt Cake – And by “dirt” I mean crushed Oreos… ha! This cake is always a huge hit with the kiddos!
Almond Joy Poke Cake – More of an almond & coconut fan?! This recipe tastes just like the Almond Joy candy bar, but in poke cake form!
Hot Chocolate Poke Cake – This dessert is perfect, especially during those chilly hot cocoa months! There’s marshmallow fluff in the holes and a couple packets of hot chocolate mix are in the topping – so yummy!
Chocolate Poke Cake
Ingredients
- One box devils food cake mix plus ingredients called for on the box
- Two 3.9 ounce boxes instant chocolate pudding mix
- 3 cups milk divided
- 1/2 cup powdered sugar
- One 8 ounce tub whipped topping
- chocolate syrup and chocolate shavings optional
Instructions
- Mix and bake chocolate cake in a 9×13-inch pan according to box instructions.
- Use the handle of a wooden spoon or a large straw to poke holes into the cake; set aside.
- In a mixing bowl, whisk together 1 packet of the instant chocolate pudding and 2 cups of cold milk.
- Once the pudding is thickened, spoon it over the cake, then place in the fridge to chill for an hour.
- In a large mixing bowl, whisk together the other box of pudding mix, powdered sugar and remaining one cup of milk.
- Fold in the whipped topping then spread over the cake.
- Refrigerate the cake for at least an hour before serving. Better yet, let it chill overnight!
- Top the cake with chocolate syrup and chocolate shavings, if desired, and serve!
Oh my goodness, this makes my chocolate loving heart sing! So moist and delicious!
This is currently in the oven for my hubby’s birthday! Do I need to let the cake cool completely before poking holes in it and pouring the pudding over it? Can’t wait to try this! Thank you!
I’d let it cool a little bit (maybe 10-15 minutes) then you can pour the pudding in!