German Chocolate Poke Cake: The Ultimate Decadent Dessert

German Chocolate Poke Cake: Prepare to be amazed by this incredibly moist and decadent dessert that takes the classic German chocolate flavor to a whole new level! Imagine a tender chocolate cake, riddled with pockets of creamy, coconut-pecan goodness, all topped with a luscious chocolate frosting. This isn’t just cake; it’s an experience.

While the name might suggest otherwise, German Chocolate Poke Cake doesn’t actually originate from Germany. The “German” in the name comes from Sam German, an American baker who developed a type of dark baking chocolate in 1852. This chocolate was later used in a recipe submitted to a Dallas newspaper in 1957, and the rest, as they say, is history! The poke cake variation, with its signature holes filled with deliciousness, adds a modern twist to this beloved classic.

People adore this cake for its irresistible combination of textures and flavors. The moist, spongy cake, infused with the creamy filling, creates a delightful contrast that keeps you coming back for more. The rich chocolate perfectly complements the sweet coconut and crunchy pecans, making every bite a symphony of taste. Plus, it’s surprisingly easy to make! This German Chocolate Poke Cake is perfect for potlucks, birthdays, or any occasion where you want to impress with a show-stopping dessert that’s guaranteed to be a crowd-pleaser.

Ingredients:

• For the Chocolate Cake:
• 1 box (15.25 oz) German chocolate cake mix
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup hot brewed coffee
• For the Chocolate Pudding Poke:
• 1 package (3.9 oz) instant chocolate pudding mix
• 3 cups cold milk
• For the Coconut Pecan Frosting:
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup milk
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded coconut
• 1 cup chopped pecans
• Optional Garnish:
• Chocolate shavings
• Maraschino cherries

Preparing the Chocolate Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I like to use baking spray with flour already in it – it makes life so much easier!
2. In a large mixing bowl, combine the German chocolate cake mix, buttermilk, vegetable oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes, or until well combined. Don’t overmix!
3. Gradually add the hot brewed coffee to the batter while mixing on low speed. The batter will be thin, but don’t worry, that’s how it’s supposed to be. The hot coffee really enhances the chocolate flavor.
4. Pour the batter into the prepared baking pan and spread evenly.
5. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it – ovens can vary!
6. Let the cake cool completely in the pan before poking holes. This is important to prevent the pudding from seeping out the bottom.

Poking and Filling the Cake:

1. While the cake is cooling, prepare the chocolate pudding. In a medium bowl, whisk together the instant chocolate pudding mix and cold milk until smooth and slightly thickened. This usually takes about 2-3 minutes.
2. Once the cake is completely cool, use the handle of a wooden spoon or a large fork to poke holes all over the cake. Make sure the holes are about 1 inch apart. The more holes, the more pudding goodness!
3. Slowly pour the chocolate pudding over the cake, making sure to fill all the holes. Use a spatula to spread the pudding evenly over the surface of the cake.
4. Cover the cake with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the pudding to soak into the cake and makes it super moist and delicious.

Making the Coconut Pecan Frosting:

1. In a medium saucepan, combine the softened butter, brown sugar, milk, and egg yolks.
2. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This usually takes about 5-7 minutes. Be patient and keep stirring to prevent scorching!
3. Remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Mix well to combine.
4. Let the frosting cool slightly before spreading it over the cake. This will prevent it from melting the pudding.

Assembling and Serving:

1. Remove the cake from the refrigerator.
2. Spread the coconut pecan frosting evenly over the top of the cake.
3. If desired, garnish with chocolate shavings and maraschino cherries.
4. Cut into squares and serve. Enjoy! This cake is even better the next day, after the flavors have had a chance to meld together.

Tips and Variations:

• Cake Mix Options: While this recipe calls for German chocolate cake mix, you can also use devil’s food cake mix or even a regular chocolate cake mix. The German chocolate just adds a little extra depth of flavor.
• Pudding Variations: Feel free to experiment with different pudding flavors! Vanilla pudding, butterscotch pudding, or even white chocolate pudding would be delicious.
• Nut Alternatives: If you’re not a fan of pecans, you can use walnuts, almonds, or even macadamia nuts. Or, you can omit the nuts altogether.
• Coconut Preferences: Some people prefer toasted coconut. To toast the coconut, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown. Watch it closely, as it can burn easily.
• Make it Ahead: This cake is a great make-ahead dessert. You can bake the cake, poke the holes, and fill it with pudding up to 2 days in advance. Just store it covered in the refrigerator. Then, make the frosting and spread it on the cake just before serving.
• Frosting Consistency: If your frosting is too thick, add a tablespoon or two of milk to thin it out. If it’s too thin, cook it for a few more minutes, stirring constantly, until it thickens.
• Serving Suggestions: This cake is delicious on its own, but you can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream.
• Storage: Store leftover cake in an airtight container in the refrigerator for up to 3 days.

Troubleshooting:

• Cake is Dry: Make sure you’re not overbaking the cake. Ovens can vary, so start checking for doneness a few minutes before the recommended baking time. Also, be sure to use enough buttermilk and oil in the batter.
• Pudding is Too Runny: Make sure you’re using instant pudding mix and not cook-and-serve pudding mix. Also, be sure to use the correct amount of milk.
• Frosting is Too Grainy: This can happen if the brown sugar isn’t fully dissolved. Make sure you’re stirring the frosting constantly while it’s cooking.
• Cake is Sticking to the Pan: Make sure you’re greasing and flouring the pan thoroughly. You can also use parchment paper to line the bottom of the pan.

Why This Recipe Works:

This German Chocolate Poke Cake is a guaranteed crowd-pleaser for several reasons:

• Moisture: The combination of buttermilk in the cake batter and the pudding poured into the holes creates an incredibly moist and tender cake. No dry cake here!
• Flavor: The German chocolate cake mix provides a rich chocolate flavor that’s perfectly complemented by the creamy chocolate pudding and the sweet coconut pecan frosting.
• Texture: The cake has a wonderful texture, with a soft and spongy base, a creamy pudding filling, and a slightly chewy and crunchy frosting.
• Ease: This recipe is surprisingly easy to make, especially since it starts with a cake mix. The frosting is a bit more involved, but it’s well worth the effort.
• Make-Ahead Friendly: As mentioned earlier, this cake can be made ahead of time, which makes it perfect for parties and gatherings.

Enjoy your delicious German Chocolate Poke Cake! I hope you love it as much as I do.

Conclusion:

And there you have it! This German Chocolate Poke Cake isn’t just a dessert; it’s an experience. From the moist, chocolatey cake base to the decadent coconut-pecan frosting, every bite is a symphony of flavors and textures that will leave you wanting more. I truly believe this recipe is a must-try for anyone who loves German chocolate cake or is simply looking for a show-stopping dessert to impress their friends and family. What makes this poke cake so special? It’s the perfect balance of ease and indulgence. You get all the rich, complex flavors of a traditional German chocolate cake without spending hours in the kitchen. The poke cake method ensures that every single crumb is infused with that creamy, dreamy coconut-pecan goodness. It’s moist, it’s flavorful, and it’s undeniably delicious. But the best part? It’s incredibly versatile! While I’ve shared my go-to recipe, feel free to get creative and put your own spin on it.

Serving Suggestions and Variations:

* Ice Cream Dream: Serve each slice with a scoop of vanilla bean ice cream or chocolate ice cream for an extra layer of indulgence. The cold ice cream complements the warm, gooey cake perfectly. * Berry Bliss: Add fresh raspberries or strawberries on top for a burst of freshness and a pop of color. The tartness of the berries cuts through the richness of the cake beautifully. * Coffee Kick: For a more intense chocolate flavor, try adding a tablespoon of instant coffee granules to the cake batter. This will enhance the chocolate notes and add a subtle coffee aroma. * Boozy Boost: A splash of rum or bourbon to the coconut-pecan frosting will add a sophisticated touch and a warm, boozy flavor. Just be sure to add it gradually and taste as you go! * Nutty Delight: If you’re not a fan of pecans, feel free to substitute them with walnuts, almonds, or even macadamia nuts. Each nut will bring its own unique flavor and texture to the frosting. * Chocolate Ganache Drizzle: For an extra layer of chocolatey goodness, drizzle a warm chocolate ganache over the top of the cake before serving. * Whipped Cream Topping: A dollop of freshly whipped cream is always a welcome addition to any cake. It adds a light and airy texture that complements the richness of the cake perfectly. I’m so excited for you to try this German Chocolate Poke Cake recipe! It’s a guaranteed crowd-pleaser that’s perfect for any occasion, from birthday parties to potlucks to simple weeknight desserts. Don’t be intimidated by the slightly longer ingredient list; the process is surprisingly simple, and the results are well worth the effort. Once you’ve made it, I’d absolutely love to hear about your experience! Did you make any variations? What did your friends and family think? Share your photos and stories in the comments below. I can’t wait to see your creations and hear all about your baking adventures. Happy baking, and enjoy every delicious bite of this irresistible poke cake! I know you’ll love this German Chocolate Poke Cake as much as I do! Print