This chocolate poke cake is filled with ooey gooey caramel sauce and topped with even more chocolate. This recipe is super easy, quick and a chocolate lovers dream!

More decadent chocolate desserts we love include better than anything cake and chocolate dump cake!

Chocolate poke cake on a white plate.

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Chocolate Lovers Rejoice

When it comes to easy cake recipes, this chocolate poke cake is at the top of my list. It’s simple, quick and made with minimal ingredients. Other easy homemade desserts include this dump cake, Texas sheet cake and tres leches cake with cake mix.

The chocolate and sweetened condensed milk caramel combination is simply irresistible! This death by chocolate poke cake is just that…a fluffy and moist chocolate cake that tastes amazing. No one will ever know you doctored a box of cake mix to make the recipe easier!

Death By Chocolate Poke Cake Ingredients

There are only a few simple ingredients needed to make this delicious recipe. We also love to sprinkle powdered sugar over the top of the cake or serve it with vanilla ice cream or whipped cream.

Chocolate poke cake ingredients on marble counter.

Find the full printable recipe with specific measurements below.

  • Devil’s food cake: You’ll need 1 box of devil’s food cake mix, plus the ingredients listed on the box.
  • Sour cream: This makes the cake lighter and gives it a slight bit of tartness.
  • Chocolate chips: I used mini semi-sweet chocolate chips, but any that you have on hand will work.
  • Sweetened condensed milk: I like to use the sweetened condensed milk, however you could use dulce de leche, if preferred.
  • Frosting: Dark chocolate pudding mix, milk, homemade Cool Whip (or store bought), and cocoa powder are turned into a light and airy frosting.
  • Chocolate chips I love to top the cake with these or chocolate shavings.

How to Make Chocolate Poke Cake

This cake is so simple to make and is as easy as baking a boxed cake.

Showing how to make chocolate dump cake in a 6 step collage.
  • Mix batter then bake. Mix the cake batter according to package directions and stir in 3/4 cup chocolate chips. Bake according to the directions and then remove from oven to cool.
  • Poke holes. Using the end of a wooden spoon or butter knife, poke holes all over top of cake.
  • Drizzle on condensed milk. Next drizzle the sweetened condensed milk on top. If it’s too thick, warm for about a minute in the microwave. Let soak into holes of cake.
  • Make the frosting. Stir together the pudding mix and milk. Let sit 1 minute. Fold in the Cool Whip and cocoa powder.
  • Top with frosting. When it’s at room temperature, top with frosting and add chocolate shavings.
  • Refrigerate and serve. Chill in refrigerator until serving. Enjoy!
Chocolate poke cake on a white plate with chocolate chips.

Other Variations

  • Chocolate turtle poke cake: Simply use a chocolate buttercream in place of the frosting and then drizzle with caramel sauce and pecans.
  • Chocolate pudding filling: Combine one box of Instant chocolate pudding with 2 cups of cold mix and once thickened pour over cake.
  • Garnish: Top with chopped chocolate bars, crushed Oreos, crumbled candy bars and drizzle with chocolate sauce or hot fudge.
Chocolate poke cake on a white plate with a bite taken.

Recipe FAQs

Why is it called poke cake?

A poke cake is called that because you poke holes in the cake after baking and then fill the holes with pudding, jello or in the case of this chocolate poke cake sweetened condensed milk. It makes the cake moist, rich and so delicious!

Can you make this chocolate poke cake recipe in advance?

Yes, you can make this recipe the day before. The cake needs to chill in the fridge prior to serving anyways (so that the flavors will meld), so feel free to make it a day in advance. Simply cover with a lid or plastic wrap and store in the fridge until serving.

Can I use a store-bought frosting?

Of course! I love the homemade version for how light and airy it is in contract to the richness of the cake, but store-bought frosting will work in a pinch.

Storage

Store in an airtight container in the refrigerator up to 3 days.

Make this cake in advance up to a day ahead for special events.

Want even more indulgent chocolate recipes? Try hot chocolate cookies, ultimate fudge frosted brownies, or this flourless chocolate cake recipe.

Chocolate Lovers Dream Recipes

Chocolate poke cake on a white plate with chocolate chips.

Chocolate Poke Cake

5 from 17 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 30 minutes
Chill Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 24
This chocolate poke cake is filled with ooey gooey caramel sauce and topped with even more chocolate. This recipe is super easy, quick and a chocolate lovers dream!
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Ingredients 

Frosting

  • 1 (3.5-ounce) box dark chocolate pudding mix
  • 1 ½ cups milk
  • 8 ounces Cool Whip
  • 1-2 Tablespoons cocoa powder , plus more to taste
  • Chocolate shavings , or mini chocolate chips (for topping)

Instructions

  • In a large bowl, make the cake batter according to package directions. Stir in the sour cream and chocolate chips. Bake the cake according to the package directions. Remove the cake from the oven and let cool slightly. Poke holes all over the top with the end of a spoon or a butter knife.
  • Drizzle the sweetened condensed milk over the cake. If it is too thick, melt in a microwave-safe bowl in the microwave 1 minute. Let the topping soak into the holes.

Frosting

  • In a medium bowl, stir together the pudding mix and milk. Let sit 1 minute. Fold in the Cool Whip and cocoa powder.
  • Once the cake is at room temperature, carefully top with the chocolate frosting. Sprinkle chocolate shavings over the top.
  • Chill at least 1 hour in the refrigerator before serving. Slice and enjoy!

Last step: Please leave a comment and rating after you make the recipe.

Notes

Variations: This cake is so flexible and can be tailored to your taste. Try mixing it up by using different types of chocolate chips or nuts. 
Make-ahead: The cake needs to chill in the fridge prior to serving anyways (so that the flavors will meld), so feel free to make it 1 day in advance. Simply cover with a lid or plastic wrap and store in the fridge until serving.
Storage: Store in an airtight container in the refrigerator up to 3 days.

Nutrition

Calories: 191kcal, Carbohydrates: 29g, Protein: 4g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 13mg, Sodium: 186mg, Potassium: 162mg, Fiber: 1g, Sugar: 22g, Vitamin A: 128IU, Vitamin C: 1mg, Calcium: 114mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.