Last updated on January 22, 2026
A Cozy Start
I still remember the first time I tried a poke cake — I laughed at myself poking holes in a perfectly good cake, convinced I was ruining it, and then watched the chocolatey filling sink in and make something magical. If you love easy chocolate desserts, I also really enjoy a no-fuss favorite like the no-bake hot chocolate cheesecake, which is another cozy, low-effort treat. New to baking? You might worry about overmixing batter or not filling the holes correctly, but I promise this German Chocolate Poke Cake is forgiving, straightforward, and wonderfully comforting — perfect for a beginner.
A Quick Look at This German Chocolate Poke Cake Recipe
This German Chocolate Poke Cake centers on two rich flavors: dark chocolate cake and chocolate fudge pudding, with sweetened condensed milk adding creamy sweetness. It’s a convenience-friendly dessert that uses a boxed cake mix and instant pudding, so it’s fast without skimping on taste. The poke method infuses the cake with extra moisture and a custard-like texture that makes each bite decadent and satisfying. It’s especially great for home cooks who want a showstopping dessert with minimal fuss. Keep scrolling to see the simple steps and little tips that make this cake reliably delicious.
Ingredients You’ll Need for German Chocolate Poke Cake
Below I expand the short ingredient list into a handy, beginner-friendly shopping and pantry guide.
Essentials
- 1 box (15.25 oz) dark chocolate fudge cake mix — pick a brand you like; this is the cake’s base so richer mix = richer cake.
- 1 package (3.4 oz) chocolate fudge instant pudding mix — this will combine with the condensed milk to create the filling that soaks into the cake.
- 4 large eggs — bring them to room temperature for better texture and even rise.
- 1 cup plain yogurt — I use whole-milk or Greek-style plain yogurt for moisture and a slight tang; this boosts tenderness.
- 1/2 cup whole milk — adds the right consistency to the batter; you can use lower-fat milk but whole milk gives a richer crumb.
- 1 can (14 oz) sweetened condensed milk — this pairs with the pudding mix to create the glossy, sweet filling you pour over the warm cake.
You’ll also need a greased 9×13 inch baking pan and a sturdy spoon or whisk for mixing. For poking holes, a wooden spoon handle or the end of a rolling pin works great.
Optional add-ons
- Toasted shredded coconut — traditional German chocolate toppings include coconut; sprinkle it on the final cake for texture and flavor.
- Chopped pecans or walnuts — they add a crunchy contrast and a nutty flavor that complements the chocolate.
- Whipped cream or stabilized whipped topping — serve dolloped on slices for an extra creamy finish.
- Mini chocolate chips — fold a few into the batter or sprinkle on top for more chocolate bursts.
- A drizzle of caramel or chocolate sauce — for extra indulgence at serving time.
Substitutions and shortcuts
- Yogurt substitute: sour cream works well in a 1:1 swap and keeps the cake tender. If you need dairy-free, use coconut yogurt (expect a slight coconut flavor).
- Milk substitute: use almond milk or oat milk in equal measure for a dairy-free option; texture will be slightly different but still tasty.
- Pudding swap: if you only have plain chocolate pudding, that works — stick to instant for quick set-up. Avoid cook-and-serve pudding unless you want to chill and thicken it separately.
- Sweetened condensed milk shortcut: if you prefer a lighter filling, mix half sweetened condensed milk with half evaporated milk — it’s less sweet but still creamy.
- Boxed cake alternatives: if you want to skip the box, use a simple homemade chocolate cake batter, but baking times and texture will change, so follow your recipe closely.
How to Make German Chocolate Poke Cake Step-by-Step
I like to think of this recipe as a series of friendly, confidence-building steps. Below I walk you through everything from prep to chilling so a beginner feels right at home.
Prep and preheat
- Preheat your oven exactly as directed on the cake mix box. Preheating is important so the cake rises evenly and the texture is consistent. While the oven warms, grease a 9×13 inch baking pan generously with butter or non-stick spray. If you prefer, line the pan with parchment paper, leaving a little overhang for easy removal.
Mix the cake batter
- In a large mixing bowl, add the cake mix, 4 large eggs, 1 cup plain yogurt, and 1/2 cup whole milk. I like to crack the eggs into a small bowl first to avoid shells and make it easy to bring them to room temperature.
- Use a whisk or a hand mixer on low speed to combine the ingredients until smooth and no large lumps remain. Scrape the bowl sides with a spatula so everything is evenly mixed. The batter should be thick but spoonable; if it seems too stiff, add a tablespoon of milk at a time until the texture looks right.
Bake the cake
- Pour the batter into your greased 9×13 pan and spread it evenly with a spatula. Tap the pan gently on the counter to release any large air bubbles.
- Bake according to the time listed on the cake mix box for a 9×13 pan, but start checking about 5 minutes before the lower end of the time range. The cake is done when a toothpick inserted in the center comes out with a few moist crumbs (you don’t want it dry). Avoid overbaking — the cake should be moist since it will soak up the pudding-condensed milk mixture.
Cool slightly and poke the cake
- When the cake is out of the oven, allow it to cool in the pan on a wire rack for about 10–15 minutes. It should still be warm — warm is good because the filling will sink in more easily.
- Using the back of a wooden spoon handle or the end of a rolling pin, poke holes all over the top of the cake about 1 inch apart. Press down deep enough to reach near the bottom, but don’t go through the pan. I usually make a grid of holes across the whole surface so the filling distributes evenly.
Make the filling and pour it in
- In a medium bowl, whisk together the chocolate fudge instant pudding mix and the can of sweetened condensed milk until smooth. It will be thick but pourable; if it’s too thick to pour, stir in a tablespoon of milk at a time until it loosens. I like using a whisk for several minutes to make it glossy.
- Slowly pour the pudding-condensed milk mixture over the warm cake, aiming to fill the holes and cover the top evenly. Use a spoon or spatula to gently spread the filling if needed. The warm cake will absorb the filling — that’s the magic.
Cool completely and chill
- Let the cake cool at room temperature until it reaches a more neutral temperature, then cover the pan tightly with plastic wrap or foil and refrigerate for at least 2 hours. Chilling lets the filling set and the flavors meld; overnight is even better if you have the patience.
- When ready to serve, top the cake with optional toasted coconut, chopped nuts, or whipped cream. Cut into squares and serve chilled or at cool room temperature.
Tips sprinkled through the steps:
- Use room-temperature eggs and yogurt for a smoother batter and even baking.
- Don’t skip the poking — the holes are what make this a poke cake instead of a regular cake.
- If you’re short on time, a minimum of 2 hours in the fridge works, but the texture improves after 6–8 hours.
Common Mistakes to Avoid
A few missteps can turn a promising bake into a soggy or flat one. Below I highlight the mistakes I see most often and how to avoid them.
Mistake 1: Overbaking the cake
Overbaked cake becomes dry and resists soaking up the filling. Start checking with a toothpick before the package time ends, and remove the cake when a few moist crumbs remain. Slightly underbaked (but not raw) is better here because the filling adds moisture.
Mistake 2: Poking holes too shallow or too far apart
If the holes are too small or too shallow, the filling sits on top instead of sinking in; if they’re too far apart, you’ll have dry spots. Use a firm handle to poke holes about 1 inch apart and press deep enough to reach near the bottom.
Mistake 3: Pouring cold filling on a cold cake
Cold topping on a cold cake will sit on the surface and won’t absorb properly. Always pour the pudding-condensed milk mixture over warm cake so it can sink in. If the filling seems too thick, thin it slightly with a tablespoon of milk.
Serving Suggestions for German Chocolate Poke Cake
This cake is cozy on its own, but a few finishing touches can make it extra special for family dinners, potlucks, or casual gatherings.
- Keep it simple with whipped cream and toasted coconut for classic German chocolate vibes. The coconut’s chew and whipped cream’s lightness balance the rich chocolate.
- For a crunchy contrast, sprinkle toasted pecans or walnuts on top right before serving — they add texture and a rustic feel.
- Make it a layered dessert plate: a warm cup of coffee or vanilla ice cream on the side turns each slice into a comforting little celebration.
Whipped Cream and Toasted Coconut
Whip heavy cream with a tablespoon of powdered sugar until soft peaks form and spread over chilled slices. Toast shredded coconut in a dry skillet until golden and sprinkle it on top for flavor and texture.
Nutty Crunch
Chop pecans or walnuts and toast them lightly in a skillet with a pinch of salt to bring out the oils. Scatter them over the cake for a nut-forward finishing note that pairs beautifully with dark chocolate.
Pairings and Beverages
I like serving a slice of poke cake with a simple black coffee or a cup of milky tea. If you prefer something cold, a scoop of vanilla ice cream complements the dense cake and brings a lovely temperature contrast. If citrus-chocolate is your thing, try this one-pot chocolate orange cheesecake for a companion dessert with bright notes.
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Conclusion
I hope this walks you through the German Chocolate Poke Cake in a friendly, no-fuss way — it’s easier than it looks, totally customizable with toppings or mix-ins, and perfect for beginner bakers who want an impressive, cozy dessert. If you’d like another take on this classic idea or want more inspiration, I often glance at trusted recipes like German Chocolate Poke Cake – The Country Cook for extra tips and serving ideas.
FAQs About German Chocolate Poke Cake
Q1: Can I make German Chocolate Poke Cake ahead of time?
A1: Yes — I actually recommend making it the day before serving. Chill the cake for at least 2 hours, but overnight is best for the flavors to meld and the filling to set. Keep it covered in the fridge.
Q2: Can I freeze German Chocolate Poke Cake?
A2: You can freeze it, but texture may change slightly. Wrap the pan tightly with plastic wrap and a layer of foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving and refresh the toppings after thawing.
Q3: Is German Chocolate Poke Cake very sweet?
A3: It’s sweet, thanks to the condensed milk and chocolate pudding, but the dark chocolate cake adds a bittersweet balance. If you prefer less sweetness, reduce the added sweet toppings and pair slices with unsweetened whipped cream.
Q4: Can I use homemade pudding for this German Chocolate Poke Cake?
A4: Instant pudding is easiest because it thickens quickly and pours well. If you use a cooked pudding, chill it until thick before pouring; warm cooked pudding will alter the cake’s absorption, so plan accordingly.
Q5: How can I make German Chocolate Poke Cake lighter or dairy-free?
A5: For a lighter version, swap plain yogurt for low-fat yogurt and use low-fat milk. To make it dairy-free, use plant-based yogurt and milk, and choose a dairy-free sweetened condensed milk alternative. The texture shifts a bit, but it’s still a delicious option.
German Chocolate Poke Cake
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious and forgiving German Chocolate Poke Cake that combines rich chocolate cake, chocolate fudge pudding, and sweetened condensed milk for a moist and decadent dessert.
Ingredients
- 1 box (15.25 oz) dark chocolate fudge cake mix
- 1 package (3.4 oz) chocolate fudge instant pudding mix
- 4 large eggs
- 1 cup plain yogurt
- 1/2 cup whole milk
- 1 can (14 oz) sweetened condensed milk
- Optional: toasted shredded coconut, chopped pecans or walnuts, whipped cream, mini chocolate chips, caramel or chocolate sauce
Instructions
- Preheat your oven and grease a 9×13 inch baking pan.
- In a large mixing bowl, combine the cake mix, eggs, yogurt, and milk until smooth.
- Pour the batter into the greased pan and bake according to the cake mix instructions.
- Cool the cake briefly and poke holes throughout the top.
- Mix together the pudding mix and condensed milk, then pour over the warm cake.
- Refrigerate for at least 2 hours to set before serving.
- Top with optional ingredients before serving.
Notes
For best results, let the cake chill overnight to allow flavors to meld. Avoid overbaking to keep the cake moist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: German Chocolate, Poke Cake, Chocolate Dessert, Easy Dessert, Baking, Comfort Food
