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
Does It Need To Be Refrigerated?
Can German Chocolate Cake Be Frozen?
Does German Chocolate Cake Have Coconut?
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
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!
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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.
Nutrition
Did You Make This Recipe?
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Comments & Reviews
Brenda says
AMAZING Cake!! My Family has chosen this as this years Family Favorite for Easter over their other Family Favorite Carrot Cake!!
Love It❤️
Thank You So Much!!
Chris says
Made this cake for Thanksgiving. Followed your recipe as is. I got sooo many compliments. No leftovers! Definitely making again! Thanks!
Horacio Guerrero says
Hello,
This recipe looks delicious, I do have a question though, it asks for chocolate fudge pudding, I cannot find on your instructions when or where to mix it in? Can you please tell me when I add it in, is it mixed with the heavy cream??
Thank you very much.
Horacio
Rebecca Hubbell says
It’s listed under the cake ingredients and goes in with all the cake ingredients.
Patricia says
Very good but can I make in 8 inch square pan as it is just two of us.nHow to do that?
Rebecca Hubbell says
Hi Patricia, This would be a bit tricky to cut in half as it uses a cake mix as a base. The best option would be to discard the extra batter and just half the toppings.
Patti Albreht says
One of the best recipes I have ever made and normally I’m not a fan of German Chocolate Cake and I have made this cake twice in the last 3 weeks. It’s wonderful!
Andria Rhymer says
I could not find the Dark Chocolate Fudge Cake Mix. What would be a good substitution?
Rebecca Hubbell says
A Devil’s Food Cake would work also.
Christy says
This is delicious I can even get it to my mouth without drooling all over the place
Mimi Vandewege says
Absolutely Fantastic!!! I made it twice this week for parties! I did substitute plain yogurt for sour cream, and 4oz of Baker’s semisweet chocolate bar finely chopped, and a container of Coconut Pecan Frosting (found on the baking aisle). I also, let the cake cool/set slightly, poked holes in the cake, then poured on the Sweetened Condensed Milk, and placed in refrigerated to finish cooling and set. After the ganache has been spread on the cake, I placed in the frig again to set up the ganache. I then added the whole container of frosting. I keep it in the frig, when not serving. Every single group LOVED this cake. I will make it again and again!
Veda Kay Stevenson says
I substituted 1 can of cream of coconut instead of condensed milk. Very moist with extra coconut.
Peggy Jackson says
You should try mixing the cream of coconut with the Eagle Brand milk! I haven’t made this cake yet but going to for my kiddos coming to Christmas dinner! However, I make a creamy coconut poke cake that’s to just die for and I mix those 2 together and pour over the cake straight out of the oven and it’s absolutely divine!! I’m going to add it to this recipe as well! 😁
Jackie Wagoner says
Takes awhile but so worth it.
Cheryl says
Can I substitute a different chocolate for the Ganoche? I have other baking choc but not German chocolate. I live 12 miles from the nearest store. Plus l am in the middle of baking this cake!!!!!
Rebecca Hubbell says
Hi Cheryl, yes, you absolutely can. I would recommend using something that is around 60% to 70% cocoa for best results.
erin says
so delicious
Sarah says
This cake is to die for
My husband requests this for every birthday 🎂
LINDA SMITH says
I made this recipe for a work function. Everyone loved it
Ellen R Lusk says
I haven’t made this yet,but I am going to. Just wondering,what is the pudding for?
Rebecca Hubbell says
It helps make the cake more tender and moist but isn’t required.
JACQUELINE CHEEK says
I MADE THIS FOR CHRISTMAS AND MY FAMILY LOVED THIS IT WAS SOMETHING DIFFERENT FOR A CHANGE , I LOVE EASY RECIPES SO THANK YOU FOR THIS EASY RECIPE.
Tina says
I used store bought coconut pecan frosting and this was still so rich and delicious. Will be a go to for my family. Thanks