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 profile and elevates it to a whole new level of deliciousness! Imagine a tender chocolate cake, riddled with pockets of creamy, coconut-pecan goodness, all topped with a luscious chocolate frosting. It’s a symphony of textures and tastes that will have everyone begging for seconds.

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 for the Baker’s Chocolate Company in 1852. This chocolate became the key ingredient in the original German Chocolate Cake recipe, which gained popularity in the 1950s. Our poke cake version is a delightful twist on this classic, making it even easier and more fun to create!

People adore this cake for its simplicity and satisfying flavors. The poke method ensures that every bite is infused with the creamy filling, creating an irresistible moistness that’s hard to resist. The combination of rich chocolate, sweet coconut, and crunchy pecans is a timeless favorite, and the ease of preparation makes it perfect for potlucks, parties, or simply a delightful treat on a cozy evening. Get ready to experience a slice of heaven with this unforgettable dessert!

this Recipe

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
• For the Chocolate Pudding Poke:
• 1 package (3.9 oz) instant chocolate pudding mix
• 2 cups cold milk
• For the Coconut Pecan Frosting:
• 1 cup (2 sticks) unsalted butter
• 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 Toppings:
• Chocolate shavings
• Additional chopped pecans
• Maraschino cherries

Preparing the Chocolate Cake

1. Preheat and Prepare: First things first, preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This will prevent the cake from sticking and make it easier to remove later. I like to use baking spray with flour already in it for extra insurance.
2. Combine Wet Ingredients: In a large mixing bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. Make sure everything is well combined for a smooth batter.
3. Add Dry Ingredients: Gradually add the German chocolate cake mix to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in a tough cake. A few lumps are okay!
4. Pour and Bake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it – every oven is different!
5. Cool the Cake: Once the cake is baked, remove it from the oven and let it cool in the pan for about 10 minutes. This will make it easier to handle when you poke the holes.

Poking and Pudding

1. Prepare the Pudding: While the cake is cooling slightly, prepare the chocolate pudding. In a medium bowl, whisk together the instant chocolate pudding mix and cold milk until smooth and thickened. This usually takes about 2-3 minutes.
2. Poke the Holes: Using the handle of a wooden spoon or a fork, poke holes all over the warm cake. Make sure the holes are evenly spaced and go almost all the way to the bottom of the cake. The more holes, the more pudding goodness!
3. Pour in the Pudding: Slowly pour the chocolate pudding over the poked cake, making sure it seeps into all the holes. Use a spatula to spread the pudding evenly over the surface of the cake.
4. Chill the Cake: Cover the cake with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the pudding to fully set and the cake to absorb all that delicious chocolate flavor. Trust me, this step is crucial!

Making the Coconut Pecan Frosting

1. Melt the Butter: In a medium saucepan, melt the butter over medium heat.
2. Add Brown Sugar and Milk: Stir in the brown sugar and milk. Bring the mixture to a boil, stirring constantly, until the sugar is dissolved.
3. Temper the Egg Yolks: In a small bowl, whisk the egg yolks. Slowly drizzle a small amount of the hot butter mixture into the egg yolks, whisking constantly to temper them. This prevents the eggs from scrambling when you add them to the hot mixture.
4. Combine and Cook: Pour the tempered egg yolk mixture back into the saucepan with the remaining butter mixture. Cook over medium heat, stirring constantly, until the frosting thickens slightly. This usually takes about 5-7 minutes. The frosting should be thick enough to coat the back of a spoon.
5. Remove from Heat and Add Flavor: Remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Mix well to combine.
6. Cool Slightly: Let the frosting cool slightly for about 15-20 minutes before spreading it on the cake. This will prevent it from melting the pudding layer.

Assembling the German Chocolate Poke Cake

1. Frost the Cake: Once the coconut pecan frosting has cooled slightly, spread it evenly over the chilled cake. Make sure to cover the entire surface with a generous layer of frosting.
2. Add Toppings (Optional): If desired, sprinkle chocolate shavings and additional chopped pecans over the frosting. You can also add maraschino cherries for a pop of color.
3. Chill Again (Optional): For the best flavor and texture, chill the frosted cake for another 30 minutes before serving. This allows the frosting to set and the flavors to meld together even more.
4. Serve and Enjoy: Cut the cake into squares and serve. Get ready for a burst of German chocolate flavor in every bite! This cake is always a crowd-pleaser.

Tips for Success:

• Don’t Overbake: Overbaking the cake will result in a dry texture. Check for doneness with a wooden skewer, and remove the cake from the oven as soon as it comes out clean.
• Use Quality Ingredients: Using high-quality ingredients, especially for the frosting, will make a big difference in the overall flavor of the cake.
• Chill Thoroughly: Chilling the cake after adding the pudding and frosting is essential for the best texture and flavor. Don’t skip this step!
• Customize Your Toppings: Feel free to get creative with your toppings! You can use different types of nuts, chocolate chips, or even a drizzle of caramel sauce.
• Make Ahead: This cake is a great make-ahead dessert. You can bake the cake and prepare the frosting a day in advance, and then assemble the cake the day you plan to serve it.

Variations:

• Different Pudding Flavors: Experiment with different pudding flavors, such as vanilla, butterscotch, or even white chocolate.
• Different Cake Mixes: Try using a different type of cake mix, such as chocolate fudge or devil’s food.
• Add Alcohol: For an adult twist, add a tablespoon or two of rum or bourbon to the frosting.
• Reduce Sugar: If you prefer a less sweet cake, you can reduce the amount of brown sugar in the frosting.

Storage Instructions:

• Store leftover cake in an airtight container in the refrigerator for up to 3 days. The cake will stay moist and delicious.

Conclusion:

This German Chocolate Poke Cake is truly a showstopper, and I wholeheartedly believe it deserves a spot in your baking repertoire. From the moist, chocolatey cake base infused with that rich coconut-pecan caramel, to the creamy, decadent frosting, every bite is an explosion of flavor and texture. It’s the perfect dessert for potlucks, birthday celebrations, or simply when you’re craving something truly special. The ease of preparation, combined with the impressive results, makes it a winner in my book. It’s a guaranteed crowd-pleaser that will have everyone asking for seconds (and the recipe!).

But the best part? It’s incredibly versatile! While I’ve shared my go-to version, feel free to experiment and make it your own.

Serving Suggestions and Variations:

* Elevate the Presentation: Garnish each slice with a sprinkle of toasted coconut flakes, chopped pecans, and a drizzle of melted chocolate for an extra touch of elegance.
* Ice Cream Pairing: Serve a warm slice with a scoop of vanilla bean or coconut ice cream for a truly indulgent experience. The contrast of temperatures and textures is divine!
* Coffee Kick: Add a tablespoon of instant espresso powder to the cake batter for a deeper, more intense chocolate flavor. This also complements the coconut and pecan beautifully.
* Boozy Boost: For an adult-friendly version, brush the warm cake with a tablespoon or two of rum or bourbon before adding the frosting.
* Nutty Delight: If you’re a nut lover, consider adding chopped walnuts or macadamia nuts to the coconut-pecan topping for even more crunch and flavor.
* Seasonal Twist: During the holidays, sprinkle the cake with crushed peppermint candies or gingerbread crumbs for a festive touch.
* Frosting Fun: While the classic coconut-pecan frosting is divine, you could also experiment with other frostings, such as a chocolate buttercream or a cream cheese frosting. Just be sure to choose a frosting that complements the flavors of the cake.
* Make it Mini: Bake the cake in muffin tins for individual servings. This is perfect for parties or portion control. Just adjust the baking time accordingly.
* Dairy-Free Option: Substitute the milk in the cake batter and frosting with coconut milk or almond milk for a dairy-free version. Be sure to use a dairy-free chocolate for the ganache.

I truly encourage you to give this German Chocolate Poke Cake recipe a try. It’s a labor of love, but the results are well worth the effort. It’s a dessert that’s sure to impress and create lasting memories. I’m confident that you’ll love it as much as I do.

Once you’ve made it, I’d absolutely love to hear about your experience! Did you make any variations? What did your family and friends think? Share your photos and stories in the comments below. I can’t wait to see your creations and learn from your experiences. Happy baking!