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Hi friends, I’m Jasmine! Welcome to my very first recipe post. This German chocolate poke cake holds such a special place in my heart that I knew it had to be the first recipe I shared with you all.
Every time Grandma and I make this cake together, she tells me the same story: “Made it for your grandfather on our first anniversary. He proposed again after the first bite!” Her eyes always twinkle when she tells that story, even though I’m pretty sure the details get more elaborate each time. Last week she added something about candlelight and his hands shaking as he cut the first slice!
The rich chocolate aroma mixing with toasted coconut and pecans fills the kitchen with the most comforting smell – it’s like a warm hug in cake form. If you want to know more about me and my cooking adventures with Grandma, check out our about page.
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German Chocolate Poke Cake Ingredients
What You’ll Need
- German chocolate cake mix
- Eggs
- Vegetable oil
- Water
- Sweetened condensed milk
- Caramel sauce
- Coconut pecan frosting
- Chocolate chips
- Chopped pecans
Here’s what we used that day when Grandma insisted we make this for my dad’s birthday. The key to making this cake truly special is using both sweetened condensed milk AND caramel sauce for the poke filling. Grandma’s twist was adding extra toasted pecans on top because, as she says, “there’s no such thing as too many nuts in a German chocolate cake!” I couldn’t agree more.
See recipe card for quantities.
German Chocolate Poke Cake Instructions
Let’s Bake This!
- Step 1: Preheat your oven to 350°F and grease a 9×13 inch baking pan.
- Step 2: Mix the German chocolate cake according to package directions with eggs, oil, and water. Don’t skip this step, Grandma would give you the look if you tried to rush the mixing!
- Step 3: Pour the batter into your prepared pan and bake for about 30 minutes or until a toothpick comes out clean.
- Step 4: While the cake is still warm (not hot!), use the handle of a wooden spoon to poke holes all over the cake, about 1 inch apart. This is where it starts smelling amazing, and the anticipation builds!
- Step 5: Mix sweetened condensed milk and caramel sauce together, then slowly pour over the warm cake, ensuring it fills those holes you created.
- Step 6: Let the cake cool completely—Grandma always says patience makes the difference between good and exceptional cake.
- Step 7: Once cooled, spread the coconut pecan frosting evenly across the top.
- Step 8: Sprinkle with additional chocolate chips and chopped pecans.
- Step 9: Refrigerate for at least 2 hours before serving to let all those flavors meld together.
Hint: When poking holes, don’t go all the way to the bottom of the pan—about 3/4 of the way down is perfect to prevent the cake from getting soggy on the bottom.
Top Tip
The cake will seem super moist after adding the milk and caramel mixture—that’s exactly what you want! It will set up beautifully in the fridge.
Toast your pecans in a dry skillet before adding them to the top. The nutty aroma is worth the extra 5 minutes.
Grandma’s handwritten note in my recipe book says: “Warm the condensed milk for 20 seconds in microwave before pouring—helps it soak in better!” I’ve tested this tip many times, and she’s absolutely right.
Use the flat side of a measuring cup to gently press down on the frosting. This trick helps the coconut pecan goodness seep slightly into those poke holes.
Personal Anecdote
Last Thanksgiving, Grandma and I made two of these cakes—one for our family dinner and one for the church potluck. We accidentally mixed up the cakes, and the one with the “secret” double layer of caramel (that was supposed to go to the church) ended up on our dinner table. My uncle Tom had three slices and declared it the best cake he’d ever tasted. Grandma just winked at me across the table and whispered, “Some mistakes are meant to be.” We’ve been “accidentally” making the double-caramel version ever since!
German Chocolate Poke Cake Substitutions
Cake mix – Instead of boxed German chocolate cake mix, you can make the cake from scratch using cocoa powder, sugar, flour, and other basic ingredients for a more homemade flavor.
Sweetened condensed milk – For a less sweet version, you can use evaporated milk mixed with a little sugar instead of sweetened condensed milk.
Nuts – If you have a nut allergy, you can skip the pecans and add extra toasted coconut for texture.
Dairy-free option – Use dairy-free condensed milk and a dairy-free caramel sauce. I’ve tested this with coconut condensed milk, and it adds a nice tropical undertone to the cake.
German Chocolate Poke Cake Variations
Spicy – Add 1/2 teaspoon of cayenne pepper to the cake mix for a Mexican chocolate twist that Grandma discovered on her trip to San Antonio.
Kid-friendly – Skip the caramel sauce and use chocolate pudding as one of the poke fillings for an extra chocolatey version that my niece calls “chocolate overload cake.”
Holiday variation – Add 1/2 teaspoon peppermint extract to the cake batter and sprinkle crushed candy canes on top instead of extra pecans for a Christmas version.
Boozy adult version – Add 2 tablespoons of Kahlúa or rum to the condensed milk mixture for what Grandma calls her “special occasion cake.”
German Chocolate Poke Cake Equipment
9×13 baking pan – I prefer glass for this recipe because you can see those beautiful layers forming.
Wooden spoon – The handle should be round and about 1/2 inch in diameter for perfect poke holes.
Offset spatula – Makes spreading the thick coconut pecan frosting much easier without tearing the cake.
If you don’t have an offset spatula, the back of a spoon dipped in hot water works almost as well. Grandma used to use the handle of her wooden mixing spoon to make the holes, saying the spacing was more “intuitive” that way.
Storage German Chocolate Poke Cake
This cake actually gets better after a day in the refrigerator! Store covered in the fridge for up to 5 days—though it never lasts that long in our house.
You can freeze individual slices wrapped in plastic wrap and then foil for up to 3 months. Thaw overnight in the refrigerator for best texture.
For reheating, Grandma insists you must let it come to room temperature naturally—never microwave it! “Patience brings out the flavors,” she always says, tapping the side of her nose knowingly.
Grandma’s Secret for German Chocolate Poke Cake
Grandma’s golden tip comes from her tattered recipe card: “Always poke the holes while the cake is still warm but not hot—about 5 minutes after it comes out of the oven. And pour the milk mixture slowly in a crisscross pattern to ensure even distribution.” She learned this from her mother who worked as a baker during the 1940s, and it makes all the difference between a good poke cake and an exceptional one.
FAQ
Why do they call it German chocolate cake?
Despite what you might think, German chocolate cake isn’t from Germany! It’s named after Samuel German, who created a type of dark baking chocolate for Baker’s Chocolate Company in 1852. Grandma loves telling people this fact at family gatherings!
What’s the difference between German chocolate cake and regular chocolate cake?
German chocolate cake tends to be a bit sweeter and lighter than regular chocolate cake, and is traditionally topped with that distinctive coconut pecan frosting rather than chocolate frosting. In our poke cake version, we get the best of both worlds with the soaked cake and traditional topping.
Was German chocolate cake invented in Texas?
Yes! The first published recipe appeared in a Dallas newspaper in 1957. Grandma says her mother clipped it from the paper and it became a family favorite right away.
Can I make this German chocolate poke cake ahead of time?
Absolutely! In fact, Grandma always says it tastes better the next day after all the flavors have had time to “get friendly with each other.” You can make it up to 2 days ahead and keep refrigerated.
Conclusion
This German chocolate poke cake isn’t just dessert, it’s a little piece of my family’s heart on a plate. There’s something magical about watching someone take their first bite and seeing their eyes close in pure bliss. Every time I make it, I feel Grandma standing beside me, guiding my hand as I poke those holes just right. Whether you’re making this for a special occasion or just because it’s Tuesday, I hope it brings the same warmth and joy to your kitchen that it has to ours for generations.
If you’re looking for other ways to make this classic, my friend over at My Heavenly Recipes has a slightly different take that uses pudding mix that’s also worth trying!
⭐ Don’t forget to leave a review! I read every single one and they make my day!
German Chocolate Poke Cake
Equipment
- 1 9×13 inch baking pan I always use a glass pan so I can peek at those delicious layers setting up in the fridge.
- 1 Wooden spoon Use the handle to poke holes, Grandma said that was the best part!
- 1 Offset spatula Helps spread the frosting without tearing the cake.
Ingredients
- 1 box German chocolate cake mix Prepare according to box instructions
- 3 Eggs Room temperature
- 1/2 cup Vegetable oil Or any neutral oil
- 1 1/4 cups Water As directed on cake mix box
- 1 can Sweetened condensed milk (14 oz) Warm slightly before using
- 3/4 cup Caramel sauce Store-bought or homemade
- 1 can Coconut pecan frosting (16 oz) Room temperature
- 1/2 cup Chocolate chips Semi-sweet or milk chocolate
- 1/2 cup Chopped pecans Toast for extra flavor
Instructions
- Preheat your oven to 350°F (175°C). Grandma always said to start with a warm kitchen—“It’s good for the cake and the soul.”
- Prepare the [German chocolate cake mix] according to the package instructions, combining the [eggs], [vegetable oil], and [water] in a large bowl. Mix until smooth—no rushing here; Grandma believed good batter needed a little patience.
- Pour the batter into a greased 9×13 inch pan. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for exactly 5 minutes—warm but not hot. Use the handle of a [wooden spoon] to poke holes about 1 inch apart across the surface. Grandma always said, “Don’t go all the way down or you’ll flood the bottom!”
- In a small bowl, stir together the [sweetened condensed milk] and [caramel sauce]. Pour slowly over the cake, making sure it seeps into every hole. Do this in a crisscross pattern—Grandma’s signature move.
- Allow the cake to cool fully at room temperature, then refrigerate for at least 2 hours. This is where the magic happens—everything settles and marries together like an old love story.
- Once chilled, spread the [coconut pecan frosting] evenly over the cake using an [offset spatula]. Sprinkle with [chocolate chips] and [toasted pecans]. Gently press with the flat side of a measuring cup so the toppings nestle into the surface.
Notes
- For a dairy-free version, substitute with coconut condensed milk and dairy-free caramel. The coconut flavor adds a tropical hint Grandma surprisingly loved.
- To make this nut-free, skip the pecans and add extra toasted coconut for texture.
- For an adult twist, stir 2 tablespoons of Kahlúa into the milk-caramel mixture before pouring.
- Store covered in the fridge for up to 5 days (if it lasts that long!). Tastes even better the next day after resting overnight.
- Grandma’s tip: “Let it come to room temp naturally before serving—microwaves ruin the moment!”
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