Why You’ll Love This Recipe

I love this cake because it’s simple to prepare yet tastes like it came straight from a bakery. The poke cake method infuses the dessert with flavor and moisture, making each slice rich and indulgent. Whether I’m baking it for a holiday, birthday, or just to satisfy a sweet tooth, it always hits the spot. Plus, I can make it ahead of time and let it chill in the fridge—it only gets better with time.

Ingredients

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

Chocolate cake mix (plus the eggs, oil, and water called for on the box)
Sweetened condensed milk
Evaporated milk
Butter
Egg yolks
Vanilla extract
Brown sugar
Sweetened shredded coconut
Chopped pecans
Optional: chocolate ganache or chocolate syrup for topping

Directions

I preheat the oven according to the cake mix instructions and prepare a 9×13-inch baking dish.
I mix and bake the chocolate cake as directed on the box.
Once the cake is out of the oven and still warm, I use the handle of a wooden spoon to poke holes all over the surface.
I slowly pour the sweetened condensed milk over the cake, making sure it sinks into the holes. Then I set the cake aside to cool.
To make the frosting, I combine evaporated milk, butter, brown sugar, and egg yolks in a saucepan. I cook over medium heat, stirring constantly, until thickened.
I remove it from heat and stir in vanilla, shredded coconut, and chopped pecans.
Once the cake is cool, I spread the coconut-pecan frosting evenly over the top.
For extra decadence, I sometimes drizzle chocolate ganache or syrup over the finished cake.
I chill the cake for at least an hour before slicing and serving.

Servings and timing

This recipe serves about 12–15 people. It takes roughly 15 minutes to prepare, 30–35 minutes to bake, and at least 1 hour to chill. From start to finish, I plan on 2 hours if serving the same day.

Variations

I like using homemade chocolate cake when I have more time, but the boxed mix is a great shortcut.
Sometimes I swap out pecans for walnuts or toasted almonds for a twist on the flavor.
I add a layer of whipped cream on top before serving for a lighter finish.
For a more intense chocolate flavor, I mix cocoa powder into the sweetened condensed milk or drizzle ganache between layers.

Storage/Reheating

I store the cake covered in the refrigerator for up to 5 days. It tastes even better the next day as the flavors continue to blend. I serve it chilled or let it sit at room temperature for about 10 minutes before slicing. I don’t recommend reheating this one—it’s meant to be served cold or slightly cool.

FAQs

Why do I poke holes in the cake?

Poking holes allows the condensed milk to soak deep into the cake, making it incredibly moist and flavorful throughout.

Can I make this cake ahead of time?

Yes, and I often do. It’s even better after chilling overnight, making it perfect for parties or holidays.

What’s the difference between German chocolate and regular chocolate cake?

German chocolate cake is known for its signature coconut-pecan frosting and slightly lighter, sweeter chocolate. I typically use a rich chocolate base for a stronger contrast.

Can I freeze German Chocolate Poke Cake?

Yes, I wrap individual slices tightly in plastic wrap and foil, then freeze for up to 2 months. I let them thaw overnight in the fridge before serving.

Do I have to use condensed milk?

It’s what gives the cake its signature moistness, but I’ve used caramel sauce or even chocolate pudding in a pinch for a different twist.

Conclusion

German Chocolate Poke Cake is one of those crowd-pleasing desserts I can count on every time. With its moist chocolate base and rich coconut-pecan topping, it’s a comforting classic with a modern twist. Whether I’m serving it chilled at a summer gathering or enjoying a slice with coffee, it’s always a sweet success.