Chocolate Poke Cake Recipe

If cakes could talk, this one would yell, “Poke me, I’m delicious!” This dessert is moist, chocolatey, and full of rich flavor. It’s simple to make and even easier to eat. It also happens to be the only cake that gives you permission to stab it repeatedly with a fork. Therapy and dessert in one? Yes, please.

What is Chocolate Poke Cake

Chocolate poke cake is a soft chocolate cake with holes poked in it after baking. You pour chocolate pudding or a similar filling into the holes. This makes every bite rich and moist. It’s topped with whipped cream and chocolate shavings. It feels fancy, but it’s easy enough for a lazy Sunday.

Prep Time

Prep time: 15 minutes
Bake time: 30 minutes
Cool time: 1 hour
Servings: 12

Ingredients

1 box chocolate cake mix (plus eggs, oil, and water as listed on box)
1 package (3.9 oz) instant chocolate pudding mix
2 cups cold milk
1 container (8 oz) whipped topping
1/2 cup chocolate chips or shaved chocolate
Optional: crushed cookies or sprinkles

How to make a Chocolate Poke Cake

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. Prepare the cake mix as instructed on the box. Pour the batter into the dish.
3. Bake for 28–32 minutes or until a toothpick comes out clean.
4. Remove from oven and let the cake cool for 15 minutes.
5. Use the handle of a wooden spoon or a thick straw to poke holes all over the cake. Space them about 1 inch apart.
6. In a bowl, whisk the pudding mix and cold milk for 2 minutes. It will thicken slightly.
7. Pour the pudding over the cake, letting it sink into the holes. Gently spread it evenly across the surface.
8. Chill the cake in the fridge for 1 hour.
9. Spread whipped topping over the cake.
10. Sprinkle chocolate chips, shaved chocolate, or anything crunchy on top.
11. Serve cold. Eat with a smile. Maybe even two slices. No judgment here.

Tips

Use the end of a spatula or a straw, not a fork. Bigger holes hold more pudding. More pudding means more joy.
Let the cake cool before poking. Hot cake breaks apart too easily.
Store leftovers in the fridge. Cover with foil or a lid to keep it moist.

Final Though

Chocolate poke cake is easy to make, hard to resist, and impossible to mess up. It brings joy to gatherings and quiet nights. Try it once and it might poke its way into your regular dessert lineup.

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Chocolate Poke Cake

Prep Time: 15 minutes

Cook Time: 30 minutes

Additional Time: 1 hour

Total Time: 1 hour 45 minutes

Imagine a melt-in-your-mouth treat that’s perfectly moist, packed with deep chocolatey goodness, and bursting with rich, irresistible flavor. Plus, it’s a breeze to whip up—and even easier to devour! 😋🍫

Print

Ingredients

• 1 box chocolate cake mix (plus eggs, oil, and water as listed on box)
• 1 package (3.9 oz) instant chocolate pudding mix
• 2 cups cold milk
• 1 container (8 oz) whipped topping
• 1/2 cup chocolate chips or shaved chocolate
• Optional: crushed cookies or sprinkles

Instructions

1. Prep: Heat oven to 350°F (175°C). Grease a 9x13" baking dish.
2. Bake: Mix & pour cake batter as per box. Bake 28–32 mins. Cool 15 mins.
3. Poke: Make holes 1" apart with a spoon handle or straw.
4. Pudding: Whisk pudding mix + cold milk for 2 mins. Pour over cake, filling holes.
5. Chill: Refrigerate 1 hour.
6. Top: Spread whipped topping, add sprinkles/chocolate, and serve cold.

Notes

• Poke holes with a spatula end or straw (not a fork)—bigger holes = more pudding = more joy!
• Cool cake first—hot cake falls apart too easily.
• Store covered in the fridge (foil or lid keeps it moist).

Enjoy! 😊

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 113Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 3mgSodium: 192mgCarbohydrates: 18gFiber: 1gSugar: 14gProtein: 2g