The Best Chocolate Poke Cake Recipe (Super Moist & Easy)

This decadent Chocolate Poke Cake is a true chocolate lovers dessert. Easy to make with a chocolate cake mix, poked holes filled with a chocolate sweetened condensed milk mixture that soaks into the cake, and topped with a homemade cocoa powder whipped cream. It’s the best make-ahead dessert and everyone will love this super moist and chocolatey dessert. 

Ultimate Chocolate Poke Cake Recipe

This chocolate poke cake is one of the easiest and best cakes you’ll ever make. It really is the ultimate chocolate poke cake recipe because it’s rich, a super moist cake, and guaranteed to impress. 

The best part is that it is so incredibly easy to make with store-bought, prepared ingredients like a chocolate boxed cake mix, chocolate chips, sweetened condensed milk and simple pantry staple ingredients. 

The base is a chocolate cake that gets poked with holes when it’s still slightly warm, then the holes get filled with a decadent filling of chocolate and sweetened condescend milk, the best part is the homemade chocolate whipped cream on top. 

Poke cakes are best after they have had plenty of chill time, so make this the night before for the best texture, flavor, and rich chocolate flavor. 

How To Make The Best Chocolate Poke Cake With A Cake Mix (Printable Recipe Card)

Preheat the oven to 350°F. Spray the bottom of a 9×13 cake pan or baking pan with nonstick spray. Set aside. 

In a large bowl using an electric hand mixer, or use a stand mixer with the paddle attachment, add the chocolate cake mix, water, oil, and eggs. Beat on medium speed for 2 minutes until thoroughly combined. Pour the chocolate cake batter into the prepared pan. 

Bake for 28-32 minutes or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool for 10 minutes before proceeding. 

Use the end of a wooden spoon handle, or chopsticks, to poke holes all over the cake in even rows. 

In a microwave-safe bowl, add the sweetened condensed milk and semi-sweet chocolate chips. Microwave in 30-second intervals, stirring after each, until the chocolate has melted completely smooth.

Pour the melted chocolate mixture evenly all over the cake, ensuring that you fill up all the holes. Place the cake in the refrigerator for 30 minutes to cool completely. 

In the bowl of a stand mixer with the whisk attachment, or you can use a bowl and an electric hand mixer, beat the heavy whipping cream, powdered sugar, and cocoa powder until stiff peaks form. Start at medium speed and increase the speed to high as it thickens; about 4-5 minutes of beating. 

Spread the chocolate whipped cream evenly over the cake, the sprinkle the chocolate curls (or mini chocolate chips) over top. Cut into squares and enjoy! If you want to make this ahead of time, or prefer a more chilled poke cake (me!), leave the garnish off and instead cover the cake with plastic wrap or a lid, and refrigerate for up to 6-8 hours before serving. You don’t want to refrigerate the cake for too long with the whipped cream on it; as it can loosen and get softer over time. Add the garnish right before serving. Another option is to prepare the cake, poke holes, and add the filling; then cover the cake with a lid or plastic wrap and refrigerate up to 24 hours ahead of time. Make the whipped cream and add the garnish right before serving. 

Substitutions & Ingredient Notes

• Chocolate Cake Mix : Use your favorite homemade chocolate cake for a 9×13 pan size if wanted. You can also use your favorite version of chocolate cake mix; such as German chocolate cake, devils food cake, dark chocolate, milk chocolate, chocolate fudge, etc. 
• Water : Use bottled water or filtered eater. Tap water usually has a metallic and odd taste to it, so I recommend using filter water when a baking recipe calls for water. 
• Semi-Sweet Chocolate Chips : For a sweeter filling use milk chocolate chips, or dark chocolate chips for a not as sweet filling. 
• Heavy Whipping Cream : No substitutes!
• Garnish Variations : I like to use chocolate curls by using a chocolate bar + a vegetable peeler. Use the peeler down the long side of the chocolate bar and the chocolate curls will just fall onto the cake. You could also use mini chocolate chips, chopped oreo cookies, chopped chocolate cookies, or whatever chocolate type garnish you want. You could even warm up some hot fudge sauce, or chocolate sauce or chocolate syrup, and drizzle it over top the whipped chocolate frosting. 

Pro Tips From The Test Kitchen

• It’s important to let the cake cool for about 10 minutes before poking holes in it. This will prevent tearing when poking the holes. 
• Pour the condensed milk filling slowly so it seeps into every hole.
• Chill the cake thoroughly for maximum moisture.
• For a better chocolate flavor, make sure to use high-quality chocolate chips or a baking bar. 
• I prefer a more chilled poke cake so I will prepare the cake as directed, but leave off the chocolate curl garnish, and then cover the pan with plastic wrap or a lid and refrigerate it for overnight. The poked and filled cake can be refrigerated for up to 24 hours ahead of time. Once you add the whipped cream, you should only refrigerate it for 8-12 hours so it doesn’t soften or loosen too much. A super chilled poke cake is much better because the flavors have time to deepen and seep into the cake, and the chilled texture makes it taste so much better. 

More Poke Cake Recipes You’ll Love

• Banana Pudding Poke Cake
• Hot Chocolate Poke Cake
• German Chocolate Poke Cake
• Chocolate Peppermint Poke Cake
• Oreo Poke Cake
• S’mores Poke Cake
• Easy Boston Cream Poke Cake Recipe