Why You’ll Love This Recipe

I love how this cake comes together with just a few simple steps, but tastes like something from a bakery. The pudding soaks into every hole of the warm cake, making it super moist, while the chocolate whipped cream gives it that light, creamy finish. It’s a guaranteed hit at parties, potlucks, or any time I want to indulge in a serious chocolate fix.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 box devil’s food cake mix + ingredients listed on the box
1 box instant chocolate pudding
2 cups cold milk

Chocolate Whipped Cream
2 cups heavy cream
¼ cup cocoa powder
½ cup powdered sugar
1 teaspoon vanilla extract

Directions

I start by preheating the oven according to the cake mix directions and spraying a 9×13 pan with baking spray.
I prepare and bake the devil’s food cake just as the box instructs.
While it’s still hot, I use the end of a wooden spoon to poke 9–12 holes across the cake.
In a bowl, I whisk together the pudding mix and cold milk until smooth, then pour it evenly over the cake, making sure it seeps into all the holes.
I let the cake chill in the refrigerator to set.
Meanwhile, I whip up the chocolate whipped cream by beating heavy cream, cocoa powder, powdered sugar, and vanilla in a cold bowl until stiff peaks form.
Once the cake is fully cooled, I spread the whipped cream over the top and decorate it with sprinkles, chocolate drizzle, or chocolate chips—whatever I’m in the mood for.
I chill the finished cake for at least 4 hours before slicing and serving.

Servings and timing

This recipe yields one 9×13-inch cake, which serves about 12 to 15 people.
Prep Time: 15 minutes
Cook Time: 30 minutes (based on average cake mix baking time)
Chill Time: 4 hours
Total Time: About 5 hours

Variations

When I want to mix things up, I sometimes use a different flavor of pudding, like chocolate fudge or cookies and cream. I’ve also made it with a chocolate cake mix instead of devil’s food for a lighter version. For an extra kick, I fold mini chocolate chips into the whipped cream or add a layer of crushed Oreos on top. If I want something a little boozy, I’ve even added a splash of coffee liqueur to the pudding mix—it’s incredible.

Storage/reheating

I store this cake covered in the refrigerator, where it stays fresh for up to 4–5 days. Since it’s made with whipped cream and pudding, I always keep it chilled. I don’t reheat this one—it’s best served cold or at room temperature.

FAQs

Can I make this cake ahead of time?

Yes, I often make it the night before an event. The extra chill time allows the flavors to deepen and the pudding to fully soak into the cake.

Can I use store-bought whipped topping instead of making my own?

Absolutely. If I’m short on time, I’ll use whipped topping like Cool Whip, but I prefer the taste and texture of the homemade version.

What’s the best way to poke holes in the cake?

I use the handle of a wooden spoon because it creates large holes that the pudding can really sink into. I space them out evenly for the best texture throughout.

Can I freeze this poke cake?

Technically, yes, but I find the texture of the whipped topping changes when thawed. I prefer to keep it refrigerated and eat it within a few days.

Can I use a different type of cake mix?

Definitely. While I love devil’s food for its rich flavor, I’ve also used triple chocolate or fudge cake mixes. Any chocolate base works beautifully.

Conclusion

This Chocolate Poke Cake is everything I want in a dessert—rich, moist, creamy, and packed with chocolate. It’s easy enough for a weekday treat, but impressive enough for special occasions. I keep this one in my dessert rotation for when I really want to wow a crowd or simply treat myself to something irresistible.