If you’ve ever wanted to bake a dessert that makes people close their eyes with the first bite, this German Chocolate Poke Cake is the one. I’ve made this German Chocolate Poke Cake more times than I can count—for birthdays, potlucks, and quiet Sunday afternoons when only chocolate will do. Every single time, someone asks for the recipe.
What I love most is how it takes the nostalgic flavors of traditional German chocolate cake—moist chocolate layers, sweetened condensed milk soaked into every bite, and that rich, buttery coconut-pecan frosting—and simplifies it without sacrificing a single ounce of indulgence. The result is a German Chocolate Poke Cake that feels homemade and heartfelt, but doesn’t leave you exhausted in the kitchen.
I use a boxed mix as the base, and from there, magic happens. Once the cake is baked, you poke holes all over it and pour in sweetened condensed milk so it sinks into every crevice. Then comes the best part: that thick, caramel-like coconut pecan topping that brings texture, sweetness, and a little crunch. It’s gooey, rich, and deeply satisfying.
This German Chocolate Poke Cake isn’t just easy—it’s a dessert people remember. Whether you’re serving it at a holiday table or sneaking a slice from the fridge at midnight (guilty!), this cake hits all the right notes. It’s proof that a quick recipe can still feel like a labor of love.
Why This German Chocolate Poke Cake Is So Popular
There’s something timeless about a German Chocolate Poke Cake—a dessert that feels like it’s been passed down through generations, yet still manages to surprise with every bite. While the original German chocolate cake has been a beloved staple since the 1950s, this poke cake version gives it a modern, irresistible twist. And here’s a fun little tidbit: despite its name, German chocolate cake isn’t actually from Germany! It was named after Samuel German, an American chocolatier who developed the sweet baking chocolate that made the cake famous.
What makes this German Chocolate Poke Cake so special is the way sweetened condensed milk seeps into the warm cake, turning every forkful into a rich, melt-in-your-mouth experience. It’s incredibly moist, intensely chocolatey, and topped with that classic coconut pecan frosting that never goes out of style. If you grew up with this flavor combo, one bite will bring you right back to grandma’s kitchen. And if it’s new to you—get ready to fall in love.
This cake has become one of my go-to desserts for summer cookouts, family reunions, and holidays because it’s easy to make ahead, travels beautifully, and feeds a crowd. Whether you serve it chilled with a fresh cup of coffee or warm with a scoop of vanilla ice cream, German Chocolate Poke Cake always hits the spot.
If you’re a fan of this dessert, you might also enjoy branching out with a chocolate caramel poke cake or a coconut cream poke cake—same dreamy texture, new flavor adventures. But for me, it always comes back to the comforting, nostalgic magic of a good German Chocolate Poke Cake.
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Ingredients
For the Cake:
- German chocolate cake mix
- Eggs
- Vegetable oil
- Water
- Can sweetened condensed milk
- Caramel sauce (optional for extra richness)
For the Coconut Pecan Frosting:
- Granulated sugar
- Evaporated milk
- Unsalted butter (1 stick)
- Egg yolks, slightly beaten
- Vanilla extract
- Sweetened shredded coconut
- Cups chopped pecans
- Chocolate syrup for drizzling (optional)
This recipe allows for some flexibility – if you're short on time, you can substitute a store-bought coconut pecan frosting, though the homemade version really makes the cake shine. For a gluten-free option, use a gluten-free chocolate cake mix and verify your other ingredients are free from gluten contaminants.
See recipe card for quantities.
Instructions
Step 1: Prepare the Cake
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a large mixing bowl, combine the German chocolate cake mix, eggs, oil, and water. Mix according to the package directions until smooth and well combined.
- Pour the batter into your prepared baking pan, spreading it evenly.
- Bake for 28-32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 2: Create the Poke Cake Magic
- Remove the cake from the oven and let it cool for about 5 minutes.
- Using the handle of a wooden spoon or a meat thermometer (about ½ inch in diameter), poke holes all over the cake, spacing them about 1 inch apart. Don't be shy – make sure to poke all the way to the bottom of the cake.
- Slowly pour the sweetened condensed milk over the warm cake, ensuring it flows into the holes. Use a spatula to gently spread it around if needed.
- If using the optional caramel sauce, drizzle it over the cake now, again making sure it fills the holes.
- Let the cake cool completely, allowing the milk and caramel to fully absorb into the cake.
Step 3: Prepare the Coconut Pecan Frosting
- In a medium saucepan, combine sugar, evaporated milk, butter, and egg yolks.
- Cook over medium heat, stirring constantly, until the mixture thickens and turns a light caramel color (about 10-12 minutes). It should coat the back of a spoon.
- Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
- Let the frosting cool until it's just warm and has thickened further (about 20 minutes).
Step 4: Finish Your German Chocolate Poke Cake
- Refrigerate for at least 1 hour before serving to allow all the flavors to meld together.
- Spread the coconut pecan frosting evenly over the completely cooled cake.
- For an extra touch of decadence, drizzle with chocolate syrup if desired.
- Step 1: Prepare the Cake
Bake your chocolate cake and let it cool slightly before the next step.
- Step 2: Create the Poke Cake Magic Poke warm cake and pour sweetened condensed milk to soak in.
- Step 3: Prepare the Coconut Pecan Frosting
Cook frosting mixture until it thickens and coats the spoon
- Step 4: Finish Your German Chocolate Poke Cake
Spread frosting over the cake, then drizzle with chocolate syrup and sprinkle with chocolate chips for an extra decadent finish.
Hints and Tips for German Chocolate Poke Cake Success
For the moistest chocolate cake possible, don't overbake it! As soon as a toothpick comes out with a few moist crumbs (not wet batter), take it out of the oven. The poke cake process will add plenty of moisture, so slightly underbaking is better than overbaking.
When pouring the sweetened condensed milk, do it slowly and methodically to ensure even distribution throughout the cake. Some bakers find it helpful to use a measuring cup with a spout for more precise pouring into the holes.
A hand mixer works perfectly for the cake batter, but a good [sturdy wooden spoon] is ideal for the coconut pecan frosting, as it thickens considerably as it cooks.
Dietary Benefits & Serving Suggestions of this German Chocolate Poke Cake
While this German chocolate poke cake is definitely an indulgent treat, the pecans do provide some healthy fats and protein. The dessert can easily be adapted for different dietary needs by choosing an appropriate cake mix as your base.
This rich German Chocolate Poke Cake stands perfectly on its own, but for a truly decadent experience, serve it with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a special occasion, pair it with a cup of coffee, hot chocolate, or even a glass of milk for the perfect comfort food combination.
Variations & Substitutions
Chocolate Lovers Version: Use a devil's food cake mix instead of German chocolate for an even richer chocolate flavor, then add ½ cup mini chocolate chips to the frosting.
Lighter Option: Use fat-free sweetened condensed milk and reduce the amount of pecans to cut some calories without sacrificing too much flavor.
Coconut-Free Version: If you have coconut skeptics, you can make a modified topping using just the pecans, sugar, butter, and egg yolk base. It will have a more caramel-like quality but will still be delicious.
German Chocolate Poke Cake with Pudding: For an extra creamy variation, mix a package of chocolate pudding with 1 ½ cups milk until slightly thickened, then pour over the holes before adding the condensed milk.
Equipment
A 9x13-inch baking pan is ideal for this recipe – glass or metal both work well, though glass allows you to see the beautiful layers from the side.
A wooden spoon with a round handle approximately ½ inch in diameter creates perfect holes for the sweetened condensed milk to seep into. If you don't have one, the back of a thick wooden spoon or even a clean marker cap can work in a pinch.
A medium-sized heavy-bottomed saucepan is essential for making the coconut pecan frosting, as it helps prevent scorching as the mixture thickens.
Storage
This German chocolate poke cake actually gets better after a day in the refrigerator, as it allows all the flavors to meld beautifully. Store it covered in the refrigerator for up to 5 days – though it rarely lasts that long!
If you want to freeze portions, individual slices can be wrapped tightly in plastic wrap and then foil. Freeze for up to 2 months and thaw overnight in the refrigerator before enjoying.o freezing for X days/weeks/months.
The Overnight Transformation You’ll Never Regret
The first time I made this German Chocolate Poke Cake, I was impatient—who could blame me? The smell of warm chocolate and toasted coconut filled the kitchen, and I couldn’t wait to dig in. But what happened next surprised me. I tucked the leftovers into the fridge overnight, and by the next evening, something magical had happened. The cake wasn’t just good anymore—it was incredible.
The condensed milk had worked its way into every nook, turning the crumb silky and melt-in-your-mouth tender. The coconut pecan topping? Softer, richer, almost caramelized. It was like the whole cake had deepened in flavor while no one was watching. Now I always make it the day before, because this German Chocolate Poke Cake, like the best things in life, only gets better with time.
FAQ
What is the misconception of German chocolate cake?
Many people assume German chocolate poke cake comes from Germany, but it’s actually named after Samuel German, an American chocolatier who developed a sweet baking chocolate for Baker’s Chocolate Company in the 1850s. The cake became popular in the U.S. thanks to a Texas homemaker’s recipe in the 1950s—not because of any German origin.
What is the point of a poke cake?
Poke cakes are designed to be extra moist and flavorful. By poking holes into a warm cake and pouring in a liquid—like sweetened condensed milk—you allow the cake to absorb that added richness. It creates little pockets of gooey goodness throughout, turning a basic cake into a decadent, melt-in-your-mouth dessert with texture and flavor in every bite.
What are 2 differences between chocolate cake & German chocolate cake?
First, German chocolate cake typically uses sweet baking chocolate, making it lighter and sweeter than regular chocolate cake. Second, it’s known for its signature coconut pecan frosting, unlike the typical buttercream or ganache used in standard chocolate cakes. These differences give German chocolate cake a distinct flavor and texture that set it apart from the classic.
Do you poke holes in cake when hot or cold?
Always poke holes in the cake while it’s still warm—right out of the oven or shortly after. This allows the filling, like sweetened condensed milk, to fully absorb into the cake as it cools, making it extra moist and flavorful. If you wait until the cake is cold, the liquid won’t soak in as effectively.
One Slice, Endless Memories: Your New Go-To Chocolate Dessert
There’s something unforgettable about a dessert that brings comfort and a little wow-factor to the table—and this German Chocolate Poke Cake does exactly that. With every slice, you’re getting more than just a sweet treat. You’re creating a moment—whether it’s for a birthday, potluck, or just a quiet evening with someone you love.
What makes this recipe so special is how effortlessly it blends nostalgia and indulgence. That moist chocolate base, rich with sweetened condensed milk, layered under a buttery coconut pecan topping, is the kind of dessert people come back for. And if you’re a chocolate lover like me, you’ll definitely want to explore more cocoa-filled creations like this classic Chocolate Cake or my deeply satisfying Chocolate Pound Cake—both perfect companions on your baking journey.
This recipe serves about 15 generous pieces of happiness—just enough to share with friends or save a few slices for yourself. If you make it (and I hope you do!), don’t forget to leave a comment below. I’d love to hear how you made it your own.
Because in my kitchen, chocolate isn’t just dessert—it’s a love language.
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Pairing
These are my favorite dishes to serve with this German chocolate poke cake recipe:
German Chocolate Poke Cake Recipe
Equipment
- 1 9x13 inch baking dish
- Mixing bowls
- 1 Hand or stand mixer
- 1 Wooden spoon or skewer (for poking)
- 1 Saucepan
Ingredients
Cake Base:
- 1 box chocolate cake mix
- 1 cup water
- ⅓ cup vegetable oil
- 3 large eggs
Filling:
- 1 can sweetened condensed milk 14 oz
Frosting:
- ½ cup unsalted butter
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Instructions
- Prepare and bake cake mix in a 9x13 pan according to package instructions.
- Let the cake cool for 5–10 minutes, then poke holes all over using a wooden spoon handle or skewer.
- Pour sweetened condensed milk evenly over the warm cake, allowing it to soak in.
- Let the cake cool completely, then refrigerate for at least 4 hours (or overnight).
- In a saucepan, combine butter, sugar, evaporated milk, and egg yolks. Cook over medium heat until thickened (about 10–12 minutes), stirring constantly. Remove from heat, stir in coconut, pecans, and vanilla.
- Spread frosting over chilled cake, slice, and serve!
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