The Best Chocolate Poke Cake (Easy & From Scratch)

Some chocolate cravings don’t go away with a bite of candy or a scoop of ice cream. They need something richer. Something warm, soft, and so moist it almost melts on the fork. That’s exactly what chocolate poke cake delivers—a dessert that satisfies every time.

This recipe is for everyone: the busy parent who needs a no-fail dessert for a weekend potluck, and the home baker who loves doing everything from scratch. Whether you’re using a cake mix or whisking together flour and cocoa from the pantry, this post has you covered.

We’ll walk you through two delicious versions: a fast, easy cake mix method and a deeper, from-scratch version for when you want maximum flavor. You’ll also get popular variations, expert tips to avoid soggy results, and clear answers to the baking questions home cooks ask the most.

If you’re just starting your poke cake journey, be sure to check out The Ultimate Guide to Poke Cake Recipes for more flavors, tips, and creative twists.

What is a Poke Cake?

A poke cake is exactly what it sounds like—a baked cake with holes poked into it while it’s still warm. Those little tunnels aren’t just for fun. They’re designed to soak up rich fillings like pudding, sweetened condensed milk, caramel, or fruit sauces. The result is a dessert that’s not just moist, but incredibly flavorful in every bite.

This method turns a basic cake into something extra special with minimal effort. The filling settles into the holes and infuses the cake from the inside out. It’s an easy way to add texture, flavor, and that unmistakable wow factor.

Poke Cake vs. Dump Cake

These two desserts often get confused, but they’re made very differently.

In a poke cake, you bake the cake first, poke holes in it, and then pour in the filling. A dump cake skips the mixing bowl—ingredients are dumped directly into the pan and baked together.

A dump cake is more like a cobbler, while a poke cake is a layered dessert with more structure and richness.

Ingredients You’ll Need (Cake Mix Version)

To make this chocolate poke cake, you can go the easy route with a box mix. Here’s what you’ll need :

• 1 box (15.25 oz) Devil’s Food or Dark Chocolate Fudge cake mix
• Ingredients called for on the box (typically eggs, oil, and water)

Optional upgrades for more richness:

• Use whole milk instead of water
• Add ⅔ cup sour cream

For the Fillings:

• 1 can (14 oz) sweetened condensed milk
• 1 jar (12 oz) hot fudge topping
• 1 box (3.9 oz) instant chocolate pudding mix
• 2 cups cold milk

For the Frosting & Topping:

• 1 container (8 oz) frozen whipped topping (like Cool Whip), thawed
• 1 box (3.4 oz) instant chocolate pudding mix
• ¾ cup cold milk
• 1 cup mini semi-sweet chocolate chips

Easy Chocolate Poke Cake Instructions (with Cake Mix)

This is the go-to version when you want all the rich, chocolatey goodness without spending hours in the kitchen. Using a cake mix with a few clever upgrades, this version delivers bakery-style results with minimal effort.

Step-by-Step Instructions

1. Bake the Cake

Preheat your oven to 350°F (177°C). Grease a 9×13-inch baking dish.
In a large bowl, combine the cake mix, eggs, oil, whole milk (instead of water), and sour cream if using. Beat on medium speed for 2 minutes. Pour the batter into the pan and bake according to the box instructions—usually about 30–35 minutes—until a toothpick comes out clean.

2. Let It Cool Slightly

Set the cake on a wire rack and let it cool for 15–20 minutes. It should still be warm but not hot. This helps the filling soak in without breaking the cake.

3. Poke the Holes

Use the handle of a wooden spoon to poke holes all over the cake, about 1 inch apart. Make sure to go deep—almost to the bottom—so the filling reaches every bite.

4. Pour the Condensed Milk and Fudge

Evenly pour the can of sweetened condensed milk over the cake, letting it settle into the holes.
Microwave the hot fudge topping for about 20–30 seconds to make it pourable, then drizzle it over the cake. Use a spatula if needed to help it spread.

5. Add the Pudding

In a separate bowl, whisk together the 3.9 oz box of instant pudding and 2 cups cold milk until slightly thickened—about 2 minutes.
Pour the pudding over the cake while it’s still loose and spread it evenly across the top. Let it fill the holes as much as possible.

6. Chill the Cake

Cover the cake and refrigerate for at least 4 hours, or overnight if you have time. This step helps everything set and gives the best texture.

7. Make the Frosting

Whisk together the 3.4 oz box of pudding mix with ¾ cup cold milk until thick. Gently fold in the thawed whipped topping to create a mousse-like frosting.

8. Frost and Garnish

Spread the frosting over the chilled cake. Sprinkle mini chocolate chips over the top for a little crunch and extra chocolate flavor. Keep refrigerated until serving.

Printable Chocolate Poke Cake Recipe Card (Cake Mix Version)

Easy Chocolate Poke Cake Recipe (With Cake Mix)

Yield: 12 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Cgill Time: 4 hours

Total Time: 4 hours 50 minutes

A super-moist, ultra-rich chocolate cake made with cake mix, filled with sweetened condensed milk, fudge, and pudding, then topped with a fluffy chocolate mousse-like whipped topping. Quick to make, but tastes completely homemade.

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Ingredients

For the Cake:

• 1 box (15.25 oz) Devil’s Food or Dark Chocolate Fudge cake mix
• Ingredients listed on the box (usually eggs, oil, water)
• Optional upgrades:
• Replace water with whole milk
• Add ⅔ cup sour cream

For the Fillings:

• 1 can (14 oz) sweetened condensed milk
• 1 jar (12 oz) hot fudge topping
• 1 box (3.9 oz) instant chocolate pudding mix
• 2 cups cold milk

For the Frosting:

• 1 box (3.4 oz) instant chocolate pudding mix
• ¾ cup cold milk
• 1 container (8 oz) whipped topping (like Cool Whip), thawed
• 1 cup mini semi-sweet chocolate chips

Instructions

Bake the Cake: Preheat oven to 350°F (177°C). Grease a 9x13-inch pan. Mix cake ingredients (including milk and sour cream, if using) and bake as directed on the box. Let cool for 15–20 minutes.

Poke the Cake: Use a wooden spoon handle to poke holes about 1 inch apart.

Add Condensed Milk and Fudge: Pour the condensed milk evenly over the cake. Warm the hot fudge and drizzle it on top.

Add Pudding: Whisk together pudding mix and 2 cups cold milk until thickened. Pour over the cake and spread evenly.

Chill: Refrigerate the cake for at least 4 hours or overnight.

Make the Frosting: Mix the second pudding box with ¾ cup milk until thick, then fold in whipped topping.

Frost and Serve: Spread frosting over the cake and top with chocolate chips. Keep chilled.

Notes

For the richest flavor, don’t skip the sour cream—it adds moisture and gives the cake a soft, bakery-style texture.

Make sure the cake is just warm (not hot) before adding fillings. This helps everything soak in without breaking the cake.

Nutrition Information:

Yield: 12 Serving Size: 1 Slice
Amount Per Serving: Calories: 420Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 45mgSodium: 350mgCarbohydrates: 56gNet Carbohydrates: 54gFiber: 2gSugar: 38gProtein: 5g

Nutritional information is an estimate based on standard ingredient data and serving sizes. Actual values may vary depending on brands used, preparation methods, and portion sizes. Always consult a nutritionist or medical professional if you have dietary concerns.

From-Scratch Chocolate Poke Cake (for the Gourmet Baker)

When you’re after a deeper chocolate flavor and want to skip the shortcuts, this homemade version delivers. With rich cocoa, a touch of brewed coffee, and a creamy homemade pudding, this cake has a bakery-level taste that’s hard to beat.

Why Make It From Scratch?

Box mixes are great for speed, but making it from scratch gives you full control over flavor and texture. Using real cocoa and brewed coffee brings out a more intense chocolate taste. Plus, the fresh pudding and whipped cream topping give it a smoother, more luxurious finish. If you’re baking for a special occasion—or just feel like treating yourself—this version is worth it.

Ingredients

For the Cake:

• 1 ¾ cups all-purpose flour
• 1 ¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 large eggs
• 1 cup strong brewed coffee, cooled
• 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
• ½ cup vegetable oil
• 1 tsp vanilla extract

Homemade Chocolate Pudding:

• ⅔ cup granulated sugar
• ⅓ cup unsweetened cocoa powder
• 3 tbsp cornstarch
• ¼ tsp salt
• 2 ¼ cups milk
• 1 tbsp butter
• 1 tsp vanilla extract

Homemade Whipped Cream:

• 1 ½ cups cold heavy whipping cream
• ⅓ cup powdered sugar
• 1 tsp vanilla extract
• Shaved chocolate or curls, for garnish

Step-by-Step Instructions

1. Bake the Cake

Preheat your oven to 350°F (177°C). Grease and flour a 9×13-inch baking dish.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, combine the eggs, coffee, buttermilk, oil, and vanilla. Pour the wet mix into the dry ingredients and beat on medium speed for 2 minutes. The batter will be thin—that’s normal. Pour it into your prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

2. Make the Chocolate Pudding

While the cake bakes, make your pudding from scratch.
In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Gradually add milk, whisking until smooth.
Cook over medium heat, stirring constantly, until it starts to bubble and thickens—this takes about 10–12 minutes. Let it boil for one full minute, then remove from heat. Stir in butter and vanilla until smooth. Set aside to cool slightly.

3. Poke and Fill

Let the cake cool for 10–15 minutes until it’s warm, not hot.
Use the handle of a wooden spoon to poke holes all over the cake, about 1 inch apart. Pour the warm pudding over the cake, spreading it evenly and gently pressing it into the holes.

4. Chill the Cake

Cover the cake and refrigerate for at least 4 hours—or overnight for best results. This allows the pudding to soak in and set.

5. Make the Whipped Cream

Just before serving, prepare the topping. In a large cold bowl, beat the cold heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form. Don’t overmix—it should be smooth and fluffy.

6. Frost and Garnish

Spread the fresh whipped cream over the chilled cake. Finish with a sprinkle of chocolate shavings or curls for a beautiful final touch. Keep the cake refrigerated until ready to serve.

Popular Chocolate Poke Cake Variations

Looking to switch things up? These flavor twists are based on top search terms and bring a fresh spin to the classic chocolate poke cake. Each one starts with the same base but adds a different filling or topping to match your mood.

Variation 1: The Classic Condensed Milk Poke Cake

This is the classic variation that most people think of first. After baking and poking the cake, pour one full can of sweetened condensed milk over the top. Let it soak into the holes before adding pudding or whipped topping. For an extra indulgent finish, warm some hot fudge and drizzle it right over the condensed milk.

Variation 2: Caramel Chocolate Poke Cake

If you’re a caramel lover, this one’s for you. Instead of—or in addition to—hot fudge, drizzle warm caramel sauce over the poked cake. You can use store-bought or homemade. This pairs beautifully with a layer of whipped topping and a sprinkle of sea salt or chopped toffee bits.

Variation 3: Death by Chocolate Poke Cake

Ready to go all-in on chocolate? Use a dark chocolate cake mix (or a rich homemade base), fill the holes with chocolate pudding and fudge, and top with chocolate whipped cream. Finish it off with chopped chocolate bars, chocolate curls, or crushed chocolate cookies. It’s intense—in the best way.

Pro Tips & Troubleshooting: How to Avoid a Soggy Poke Cake

Making a poke cake is simple, but a few smart tricks can take it from good to outstanding. This section also answers common questions that come up during baking.

The Best Tool for Poking

Use the handle of a wooden spoon. It’s the right size for creating wide enough holes so the filling really sinks in. Avoid skewers or forks—they make holes too small and the filling won’t reach deep enough.

Do You Poke the Cake When Hot or Cold?

Neither. The best time is when the cake is warm—about 15–20 minutes out of the oven. If it’s too hot, it can tear. If it’s too cold, the filling won’t absorb as well.

Why is My Poke Cake Soggy?

Too much liquid or too many holes too close together are the usual problems. Here’s how to fix it:

• Space holes about 1 inch apart.
• Don’t overfill with condensed milk or pudding.
• Always chill the cake long enough for the filling to set—at least 4 hours.

These simple adjustments make a big difference in the final texture.

Frequently Asked Questions (FAQ)

Final Thoughts

Chocolate poke cake is proof that a simple idea—poking holes in a warm cake—can turn into something unforgettable. Whether you go with the quick cake mix version or take your time with the from-scratch method, the result is always rich, moist, and crowd-approved. With so many ways to customize it, you’ll never run out of excuses to make it again.

Save this recipe for your next gathering, or the next time a serious chocolate craving strikes.

Love Poke Cakes? Discover Even More Ideas

If this chocolate poke cake became your new favorite, don’t stop here. There’s a whole world of flavor combinations and creative twists waiting for you. From fruity fillings to holiday-inspired bakes, we’ve covered it all.