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This German Chocolate Poke Cake combines the classic flavors of German chocolate cake with a sweet caramel filling and a creamy pecan-coconut frosting. A dessert that's sure to impress! The first time I made this for my family gathering, I watched as everyone's eyes widened with that first bite into the moist cake filled with caramel goodness.
This cake has become my signature dessert for birthdays and holidays. The combination of rich chocolate, gooey caramel, and that classic coconut-pecan topping creates a dessert that disappears faster than I can serve it.
Ingredients
- German chocolate cake mix: Provides the perfect chocolate base while saving preparation time
- Water: Keeps the cake moist and helps activate the cake mix
- Vegetable oil: Ensures a tender crumb that stays soft for days
- Large eggs: Bind everything together and provide structure
- Sweetened condensed milk: Creates that irresistible gooey filling
- Caramel sauce: Adds a rich sweetness that soaks into every bite
- Chopped pecans: Bring necessary crunch and nutty flavor
- Sweetened shredded coconut: Adds classic German chocolate cake flavor
- Softened butter: Creates a frosting that spreads beautifully
- Powdered sugar: Gives the frosting structure without being grainy
- Milk: Helps achieve the perfect frosting consistency
How To Make German Chocolate Poke Cake
- Prepare Your Workspace:
- Preheat your oven to 350°F and grease your baking pan thoroughly, making sure to get into the corners for easy cake removal later. Have all ingredients measured and ready before starting.
- Mix The Cake Batter:
- Combine the cake mix, water, oil, and eggs in a large bowl. Beat for a full 2 minutes until the batter becomes smooth and slightly aerated. Scrape down the sides halfway through mixing to ensure everything incorporates evenly.
- Bake To Perfection:
- Pour the batter into your prepared pan, smoothing the top with a spatula for even baking. Bake for exactly 30 minutes, then check with a toothpick. The cake should be just set but still moist inside. Avoid overbaking as this will create a dry cake that won't absorb the filling properly.
- Create The Poke Holes:
- Allow the cake to cool just until it stops steaming, about 5 minutes. Use a wooden spoon handle to create deep holes throughout the cake, spacing them about an inch apart in a grid pattern. Be sure to push all the way to the bottom of the pan without tearing the cake.
- Prepare The Filling:
- Whisk together the sweetened condensed milk and half the caramel sauce until completely smooth. Pour this mixture slowly over the entire cake, pausing occasionally to let it soak in. Pay special attention to filling each hole completely.
- Make The Frosting:
- Beat the softened butter until light and fluffy, about 2 minutes. Add powdered sugar one cup at a time, alternating with small amounts of milk to maintain a spreadable consistency. Mix in the remaining caramel sauce until fully incorporated.
- Add The Signature Mix-ins:
- Gently fold in the chopped pecans and coconut with a spatula, being careful not to deflate the frosting. Leave some texture rather than mixing until completely smooth for that classic German chocolate cake experience.
- Frost And Chill:
- Spread the frosting evenly over the entire cake, creating decorative swirls if desired. Refrigerate for at least one hour before serving to allow the flavors to meld and the filling to set properly.
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The first time I served this cake at my daughter's birthday, my mother in law asked for the recipe before even finishing her slice. Something about the combination of caramel soaking into chocolate cake creates a dessert that's nearly impossible to resist. I find toasting the pecans before adding them to the frosting brings out an even deeper flavor profile.
Make It Your Own
You can customize this cake in numerous ways to match your preferences or what you have on hand. Replace the caramel with dulce de leche for a more intense flavor, or use chocolate sauce for an ultra-chocolate experience. The cake stays flexible and delicious with modifications.
Storage Instructions
This cake actually improves after a day in the refrigerator as the flavors continue to develop. Store covered in the refrigerator for up to 5 days, though it rarely lasts that long in my house! For the best texture, let slices stand at room temperature for about 15 minutes before serving.
Serving Suggestions
While delicious on its own, this cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For an extra special presentation, drizzle additional caramel sauce over each slice just before serving. The contrast between the cold cake and warm sauce creates a wonderful temperature contrast.
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The History Behind The Cake
Despite its name, German Chocolate Cake isn't actually German! The cake was named after Samuel German, an American baker who developed a type of dark baking chocolate for Baker's Chocolate Company in 1852. The first published recipe appeared in a Dallas newspaper in 1957 and became an immediate hit across America. My poke cake version adds a modern twist to this beloved classic while maintaining its signature coconut pecan topping.
Frequently Asked Questions
- → What makes this cake moist and flavorful?
The combination of sweetened condensed milk and caramel sauce, poured into holes in the cake, ensures it stays moist and full of rich flavor.
- → Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. Chill it in the refrigerator to maintain freshness and serve when ready.
- → Can I use homemade German chocolate cake mix instead?
Absolutely! You can replace the boxed cake mix with your favorite homemade German chocolate cake recipe for an extra personal touch.
- → How should I store leftovers?
Cover and store leftovers in the refrigerator for up to 3-4 days to keep the cake fresh and the frosting creamy.
- → Can I substitute any ingredients to make it nut-free?
Yes, you can omit the pecans or replace them with another topping of your choice, such as toasted coconut or chocolate chips.