There’s something magical about a cake that not only looks stunning but also delivers a punch of flavor. The German Chocolate Poke Cake is just that—a delightful dessert that’s as easy to make as it is to devour. Whether you’re looking to impress guests or simply satisfy a sweet tooth after a long day, this cake is your go-to solution. With its moist layers soaked in sweetened condensed milk and topped with a rich coconut and pecan mixture, it’s a treat that brings smiles all around. Trust me, once you try it, you’ll be hooked!
Why You’ll Love This German Chocolate Poke Cake
This German Chocolate Poke Cake is a game-changer for any home cook. It’s incredibly easy to whip up, making it perfect for busy weeknights or last-minute gatherings. The combination of rich chocolate, creamy coconut, and crunchy pecans creates a flavor explosion that will have everyone asking for seconds. Plus, it’s a make-ahead dessert, so you can prepare it in advance and chill it until you’re ready to serve. What’s not to love?
Ingredients for German Chocolate Poke Cake
Gathering the right ingredients is the first step to creating this delicious German Chocolate Poke Cake. Here’s what you’ll need:
All-purpose flour: The backbone of your cake, providing structure and texture.
Granulated sugar: Sweetens the cake and helps create that moist crumb.
Baking powder: A leavening agent that gives the cake its lift.
Baking soda: Works with the acidic buttermilk to help the cake rise.
Salt: Enhances the flavors and balances the sweetness.
Buttermilk: Adds moisture and a slight tang, making the cake tender.
Vegetable oil: Keeps the cake moist and adds richness.
Large eggs: Bind the ingredients together and provide structure.
Vanilla extract: A must for flavor; it elevates the overall taste.
Boiling water: Helps to dissolve the cocoa and creates a thin batter for a moist cake.
German chocolate: The star of the show, bringing that rich chocolate flavor.
Sweetened shredded coconut: Adds texture and a tropical twist.
Chopped pecans: Provides a delightful crunch and nutty flavor.
Sweetened condensed milk: Soaks into the cake, making it irresistibly moist and sweet.
Heavy whipping cream: For the luscious whipped topping that finishes the cake.
Powdered sugar: Sweetens the whipped cream and helps it hold its shape.
For those looking to mix things up, consider substituting walnuts for pecans or using sugar-free sweetened condensed milk for a lighter version. You can find all the exact measurements at the bottom of the article, ready for printing!
How to Make German Chocolate Poke Cake
Now that you have all your ingredients ready, let’s dive into the fun part—making this German Chocolate Poke Cake! Follow these simple steps, and you’ll have a dessert that’s sure to impress.
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). While that’s heating up, grab a 9×13-inch baking pan and grease it with butter or cooking spray. Then, dust it with flour to ensure your cake comes out easily. This little prep step makes a big difference!
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk them together until they’re well blended. This is where the magic begins, as these dry ingredients will form the base of your cake.
Step 3: Add Wet Ingredients
Next, it’s time to add the wet ingredients. Pour in the buttermilk, vegetable oil, eggs, and vanilla extract. Beat the mixture on medium speed for about 2 minutes until it’s smooth and creamy. The batter will start to come together beautifully!
Step 4: Combine with Boiling Water
Now, carefully stir in the boiling water. This step is crucial as it creates a thin batter that will bake into a moist cake. Don’t worry if it looks a bit runny; that’s exactly what you want!
Step 5: Bake the Cake
Pour the batter into your prepared baking pan. Pop it into the oven and bake for 30-35 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, your cake is ready to shine!
Step 6: Poke Holes
Once the cake is out of the oven, let it cool for about 10 minutes. Then, take the handle of a wooden spoon and poke holes all over the top of the cake. This is where the sweetened condensed milk will soak in, making it extra delicious.
Step 7: Soak with Condensed Milk
Pour the sweetened condensed milk over the warm cake, allowing it to seep into those holes. This step is what makes the cake so moist and flavorful. Trust me, you won’t want to skip this!
Step 8: Add Topping
In a medium bowl, mix together the melted German chocolate, shredded coconut, and chopped pecans. Spread this delightful mixture evenly over the cake. The combination of flavors will have your taste buds dancing!
Step 9: Chill and Whip Cream
Allow the cake to cool completely, then refrigerate it for at least 2 hours. While it’s chilling, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Once the cake is chilled, spread the whipped cream over the top. Now, it’s ready to serve!
Tips for Success
Make sure your ingredients are at room temperature for better mixing.
Don’t skip the poking holes step; it’s essential for soaking up the condensed milk.
For a richer flavor, consider adding a layer of chocolate ganache on top.
Chill the cake overnight for even better flavor and texture.
Use a serrated knife to cut the cake for clean slices.
Equipment Needed
9×13-inch baking pan: Essential for baking the cake; a glass or metal pan works well.
Mixing bowls: Use a large bowl for mixing ingredients; a stand mixer can save time.
Whisk: Perfect for blending dry ingredients; a fork can work in a pinch.
Wooden spoon: Great for poking holes and mixing; a spatula is handy for spreading.
Toothpick: For testing cake doneness; a cake tester or knife can substitute.
Variations
Nut-Free Option: Omit the pecans and coconut for a simpler cake. You can add chocolate chips for extra sweetness.
Gluten-Free Version: Substitute all-purpose flour with a gluten-free flour blend to accommodate dietary needs.
Chocolate Lovers Delight: Add a layer of chocolate ganache on top of the whipped cream for an extra indulgent treat.
Fruit Twist: Incorporate fresh berries like raspberries or strawberries into the topping for a fruity contrast.
Vegan Adaptation: Use plant-based milk, flax eggs, and coconut cream for a vegan-friendly version of this cake.
Serving Suggestions
Pair with a scoop of vanilla ice cream for a delightful contrast.
Serve alongside fresh berries for a pop of color and flavor.
Drizzle with chocolate sauce for an extra indulgent touch.
Garnish with mint leaves for a fresh presentation.
Enjoy with a cup of coffee or a glass of milk to balance the sweetness.
FAQs about German Chocolate Poke Cake
What makes a poke cake different from a regular cake?
A poke cake is unique because it has holes poked into it after baking, allowing for a delicious soaking of sweetened condensed milk or other liquids. This creates a moist, flavorful cake that’s different from traditional cakes.
Can I make German Chocolate Poke Cake ahead of time?
Absolutely! In fact, making it a day in advance enhances the flavors. Just be sure to refrigerate it after adding the toppings, so it stays fresh and delicious.
What can I substitute for sweetened condensed milk?
If you’re looking for alternatives, you can use evaporated milk mixed with sugar or a homemade version using coconut milk and sugar for a dairy-free option. Both will work well in this German Chocolate Poke Cake.
How should I store leftovers?
Store any leftover cake in an airtight container in the refrigerator. It should stay fresh for up to 3-4 days, but trust me, it’s so good, you might not have any leftovers!
Can I freeze German Chocolate Poke Cake?
Yes, you can freeze it! Just make sure to wrap it tightly in plastic wrap and then foil. It can be frozen for up to 2 months. Thaw it in the fridge before serving for the best texture.
Final Thoughts
Creating this German Chocolate Poke Cake is more than just baking; it’s about crafting memories. The rich chocolate, creamy coconut, and crunchy pecans come together to create a dessert that feels like a warm hug. Each slice is a celebration, perfect for gatherings or a quiet night in. As you watch your loved ones savor every bite, you’ll realize that this cake isn’t just a treat; it’s a way to share joy and comfort. So, roll up your sleeves, embrace the process, and let this delightful cake bring sweetness to your table and smiles to your faces!
A delicious and moist German Chocolate Poke Cake that is soaked with sweetened condensed milk and topped with a rich coconut and pecan mixture, finished with whipped cream.
Ingredients
Scale
2 cups all-purpose flour
2 cups granulated sugar
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk, room temperature
½ cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water
1 (12-ounce) package German chocolate, chopped
1 cup sweetened shredded coconut
1 cup chopped pecans
1 (14-ounce) can sweetened condensed milk
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until well blended.
Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until smooth.
Carefully stir in the boiling water until well combined. The batter will be thin.
Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, melt the German chocolate in a microwave or double boiler until smooth.
Once the cake is done, remove it from the oven and let it cool for about 10 minutes. Use the handle of a wooden spoon to poke holes all over the top of the cake.
Pour the sweetened condensed milk over the warm cake, allowing it to soak into the holes.
In a medium bowl, combine the melted chocolate, coconut, and pecans. Spread this mixture evenly over the cake.
Allow the cake to cool completely, then refrigerate for at least 2 hours.
In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the cooled cake before serving.
Notes
For a richer flavor, consider adding a layer of chocolate ganache on top of the whipped cream.
You can substitute walnuts for pecans if preferred.
For a lighter version, use sugar-free sweetened condensed milk and low-fat whipped cream.
