Description

Rich, moist, and ultra-chocolatey poke cake made with devil’s food cake, chocolate pudding, and a fluffy chocolate whipped topping.

Ingredients

Cake + Filling

1 box devil’s food cake mix (plus ingredients listed on the box)

1 box instant chocolate pudding

2 cups cold milk

Chocolate Whipped Cream

2 cups heavy cream

1/4 cup cocoa powder

1/2 cup powdered sugar

1 teaspoon vanilla extract

Optional Toppings

Chocolate sprinkles

Chocolate chips

Chocolate syrup or drizzle

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Instructions

Preheat the oven according to the cake mix directions. Prepare a 13×9 pan with baking spray.

Mix and bake the devil’s food cake according to package instructions.

While the cake is still hot, use the handle of a wooden spoon to poke 9–12 holes evenly across the surface.

In a bowl, whisk together the pudding mix and cold milk until smooth and slightly thickened.

Pour the pudding over the warm cake, ensuring it seeps into the holes.

Place the cake in the refrigerator to cool completely.

Meanwhile, make the chocolate whipped cream: In a cold mixing bowl, combine heavy cream, cocoa powder, powdered sugar, and vanilla. Beat with a hand mixer on medium speed until stiff peaks form (about 3–4 minutes).

Spread the chocolate whipped cream over the chilled cake.

Top with desired toppings such as chocolate chips, sprinkles, or a chocolate drizzle.

Refrigerate for at least 4 hours before serving.

Notes

For best results, allow the cake to chill overnight to fully absorb the pudding.

Make sure the whipped cream is whipped to stiff peaks so it holds its shape on the cake.

This recipe can be made 1–2 days in advance and stored covered in the fridge.

Add crushed Oreos, mini marshmallows, or toffee bits for a fun twist!

Prep Time: 20 minutes
Cook Time: As per cake mix instructions (usually 30–35 minutes)
Category: Dessert, Cake
Method: Baking
Cuisine: American