This German Chocolate Poke Cake takes the classic dessert recipe to a whole new level with a tender chocolate cake soaked in sweetened condensed milk and topped with a rich chocolate ganache and sweet coconut pecan frosting!
Guys, this German Chocolate Poke Cake might be one of the sweetest things to ever come out of my kitchen! When it comes to dessert, this cake means some serious business!
If you’re a German Chocolate Cake fan, chances are you’re going to love this modern take on the classic!
A tender chocolate cake is baked in a 9×13-inch pan then soaked in sweetened condensed milk and topped with a silky smooth chocolate ganache made with German Chocolate.
It’s finished off with a super delicious Coconut Pecan Frosting which is the key to a delicious German Chocolate Cake recipe!
Where Did German Chocolate Cake Come From?
Contrary to its name, the original cake recipe originated in the United States, not Germany. In the 1850s, a man named Samuel German developed a specific type of dark chocolate for Baker’s Chocolate Company. The company then named the chocolate Baker’s German’s Sweet Chocolate in honor of him.
But it wasn’t until over 100 years later that this chocolate became famous. A Texas homemaker made the first German’s Chocolate cake with it in 1957 and sent the recipe to the local newspaper who published it. And somewhere along the trail or recipe reprints, the name lost the apostrophe and became German Chocolate Cake.
How To Make It:
This cake has a lot going on, but you don’t need to be a skilled baker to make it. You don’t need any fancy piping or anything like that, just a bit of time and unfortunately, a whole lot of dishes!
Step 1: You’ll begin by preheating your oven to 350 degrees F and mixing up your cake batter and baking it in a 9×13-inch cake pan until a toothpick inserted into the center comes out clean.
Once baked, you’ll use a wooden skewer or the handle of wooden spoon to poke holes all over the cake.
Step 2: Pour a can of sweetened condensed over the cake layer and spread it out with a spoon making sure to cover the whole thing. It’s best to do this step while the cake is still warm so the milk absorbs better. Let sit for 30 minutes.
Step 3: Next, you’ll prepare your ganache with the Geran’s Sweet Chocolate and heavy cream. Once the ganache has thickened up, but it still spreadable, pour it over the top of the milk-soaked cake.
Step 4: Finally, prepare and top the cake with the Coconut Pecan Frosting, spreading it evenly over the top of the cake but it doesn’t need to go all the way to the edge.
Frequently Asked Questions
No, but it can be. A German Chocolate Cake will last for about 4 days at room temperature but up to 1 week in the fridge. I recommend pulling it out of the fridge about an hour before serving.
It absolutely can, however, it can be hard to do given the size of the pan, so I recommend wrapping it really well in freezer-safe aluminum foil and plastic wrap. These 2-gallon freezer bags could be a good storage solution too!
The cake itself doesn’t have any coconut in it, but the iconic Coconut Pecan Frosting that tops it does.
Traditionally, German Chocolate Cake is topped with a Chocolate Frosting, but I opted for chocolate ganache instead because I thought it was a bit easier and a little more fitting for this poke cake recipe.
I wanted something that would soak into the holes and add extra decadence.
And trust me, this cake is definitely decadent!
This cake is destined to be a crowd favorite and it’s sheet cake nature makes it easy to transport for potlucks and family get-togethers!
More Delicious Poke Cake Recipes:
- Kahlua Poke Cake
- Irish Cream Poke Cake
- Banana Split Poke Cake
- Carrot Cake Poke Cake
- Lemon Poke Cake
- Strawberry Coconut Poke Cake
- Coconut Poke Cake
German Chocolate Poke Cake
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Let’s Connect!
If you’ve tried this recipe please let me know how you liked it in the comments below and leave a review, I love hearing from you! And don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos!
German Chocolate Poke Cake
Ingredients
Cake
- 1 box Duncan Hines Dark Chocolate Fudge Cake Mix
- 1 (3.4 oz) box Chocolate Fudge Instant Pudding
- 4 large eggs
- 1 cup sour cream
- ¾ cup vegetable oil
- ½ cup whole milk
- 1 tbsp vanilla extract
- ¼ tsp kosher salt
- 1½ cup mini chocolate chips
Filling
- 14 ounces sweetened condensed milk
Ganache
- 4 ounces German chocolate chopped
- 4 ounces heavy cream
Frosting
- 1 batch Coconut Pecan Frosting
Instructions
- Preheat oven to 350 degrees F and spray a 9×13-inch baking pan with cooking spray and set aside.
- In a large bowl or stand mixer, combined all of the cake ingredients until fully mixed and pour into the prepared pan.
- Bake for 30 to 40 minutes or until toothpick comes clean from center of the cake. Remove from oven and poke holes in the cake with the handle of a wooden spoon or a skewer.
- Pour the sweetened condensed milk over the top of the cake and allow it to soak in while the cake cools.
- Once the cake has cooled, prepare the ganache by placing the chopped chocolate in a medium bowl and then heating the heavy cream in a small saucepan just until the edges begin to boil. Pour the heavy cream over the chocolate and allow to set for 4 minutes, do not stir.
- After 4 minutes have passed, whisk together the chocolate and heavy cream until rich chocolate ganache forms, allow the ganache to sit and thicken for 5 to 10 minutes before spreading evenly over the top of the cake.
- Next, prepare your Coconut Pecan Frosting according to the recipe instructions here and then spread it over the top of the ganache covered cake. Enjoy immediately or store in the fridge.
Video
Notes
- If German’s Baking Chocolate cannot be found, semi-sweet chocolate may be used instead.
Chalece Neilsen says
Are the mini chocolate chips milk chocolate or dark chocolate? I can’t seem to find any mini chocolate chips that are milk chocolate, only dark or semi-sweet are available. Would dark or semi-sweet make it too rich?
Rebecca Hubbell says
I usually use semi-sweet 😁
Chalece Neilsen says
Awesome, thank you! I appreciate your quick response. I will be making this for my husband for his birthday. So excited to try your recipe. I will be sure to leave a review 🙂
Shae says
What do you do with the pudding?? Sorry if I missed it lol. It’s my boyfriends birthday Thursday and I want to make this for him as German Chocolate cake is his fave! The box of cake mix I have doesn’t say anything about pudding…
Rebecca Hubbell says
Hi Shae, you actually don’t use the ingredients called for on the back of the box, just the cake mix itself, then you mix it with the ingredients listed under the cake section which includes the dry pudding mix. 1 box Duncan Hines Dark Chocolate Fudge Cake Mix
1 (3.4 oz) box Chocolate Fudge Instant Pudding
4 large eggs
1 cup sour cream
¾ cup vegetable oil
½ cup whole milk
1 tbsp vanilla extract
¼ tsp kosher salt
1½ cup mini chocolate chips
Stephanie says
So I forgot to add milk to my cake mix, I hope it comes out okay. 🙁
Amanda says
This recipe is awesome! I actually used german chocolate cake mix and chocolate instant pudding (simply because its what I had) I also used bittersweet chocolate for the ganache and totally cheated using canned icing. Before icing it, we ate the plain cake with some sweetened condensed milk… oh my word…. just the cake…. its wonderful. What an outstanding result for a minimal amount of work. Busy Moms out there – go for it!
Amanda says
This was supposed to have a FIVE STAR RATING!!!!
Brittany Stro says
This cake is seriously amazing! Never liked German Chocolate Cake but it is what my Dad wanted for his birthday and boy am I glad we found this recipe!!! Soooooo good!!!
Pam says
Family birthday party for a 7, 38, and 70. Everyone agreed it was the best cake they have ever tasted – honestly!
Kids helped make it and it was a big hit!
I kept it refrigerated until about an hour before serving.
Marie says
I’ve never been a big lover of German chocolate cake before, but I am now after making this cake. It was very moist and chocolatey! SO good. 🤤
Brittany says
Hello this recipe looks and sounds amazing. Have not tried it yet. I was wondering if you could split this into smaller round pans, for layering. Would temperature and/or time change for baking?
Rebecca Hubbell says
You can divide it between 2 9-inch round pans. Bake time should take 30-35 minutes. Toothpick Dashiell come clean from the center and the top of the cake should spring back when touched.
Anginette Dearing says
Hi just wondering this seems like a larger batch than just a reg 9×13 cake pan? Can it go in a larger pan to make a bigger cake just maybe not as thick? Or would u not recommend that?
Rebecca Hubbell says
I wouldn’t recommend it. The filling and frosting would be much too heavy on a thinner cake, I think.
Jody Kremer says
Have you ever tried Greek yogurt instead of sour cream? Just wondering as that’s what I have on hand. 🙂
Rebecca Hubbell says
Yes, yogurt should work fine as a substitute.
Crystal Rose Cook says
Making this tonight with the fiance. Not sure if we make the pudding & cake mix per instructions on the box PLUS the additional CAKE ingredients….
Rebecca Hubbell says
Only add the ingredients listed in the recipe card. Do not add additional ingredients.
Sharon says
I tried this and it was WAY too much chocolate and mushy
Isabelle says
OMG just made this for Thanksgiving and came out AMAZINGLY PERFECT! (Def tried a slice couldnt help it) Recommend this to anyone! Not hard to make and it went exactly as directions say! I will def be making this again!
Karly says
You had me at cake!!