This Kahlua Chocolate Poke Cake is a chocolate cake that’s baked in, soaked in, and frosted with Kahlua. It’s the ultimate boozy dessert!
You can finally have your cake and drink it too! This delicious cake recipe is perfect for parties and everyone always loves it! It gets RAVE reviews! People also enjoy my Irish Cream Poke Cake!
If you love boozy desserts, you HAVE to try this Kahlua Chocolate Poke Cake!
My husband thinks I have a problem when it comes to making desserts. In fact, he thinks I have several, them being:
- I consume too many of them.
- I make too many of them.
- I tend to go a little over the top when I make them, like my Chocolate Chip Cookie Dough Cake for example.
But honestly, how could something like this Kahlua Chocolate Poke Cake be a problem? I just don’t see how it’s possible, especially if you like boozy desserts. And trust me, this one is boooooozy!
How Boozy Is It?
This cake is loaded up with 1 1/2 cups of Kahlua and definitely shouldn’t be served to the kiddos! There’s a 1/2 cup baked into the cake, a 1/2 cup soaked into the cake, and a 1/2 cup of it in the frosting, needless to say, it’s a feel-good kind of dessert!
What Is A Poke Cake?
If you’ve never had a poke cake, it’s basically a sheet cake that’s been baked and then had holes poked into it and had some sort of liquid poured over it, in this case, Kahlua and sweetened condensed milk. The cake absorbs all of the liquid and makes for a super moist and delicious sweet treat.
If you’re into boozy desserts, you’re going to go crazy over this cake. It’s rich, sweet, and hits all the right notes. And when you’ve had one of those weeks where you just need a drink and some chocolate, this cake will save you.
How To Make It
- Begin by preheating the oven to 350 degrees F and spraying 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.
- Then, in a medium bowl, combine the Kahlua and sweetened condensed milk until combined.
- Pour liquid mixture over the cake. Allow the cake to soak and cool.
- Finally, once the cake has cooled, beat all of the frosting ingredients in a large bowl or stand mixer on medium-high speed until light and fluffy. Frost the cake and top with chocolate sprinkles if desired.
Readers are Loving this Cake!
Heidi H. shares the ultimate boozy pour shot!
Erin M. loved this cake too!
Classroom Cakes made it, did you make it too? Share a picture on Instagram and tag me to have your photo included here!
More Delicious Poke Cakes!
- Coconut Poke Cake
- Butterbeer Poke Cake
- Banana Split Poke Cake
- Easy Oreo Poke Cake
- German Chocolate Poke Cake
Kahlua Poke Cake
Pin It For LaterClick the button above to save this delicious recipe to your board!
👋 Let’s Connect!
If you’ve tried this recipe please let me know how you liked it in the comments below, I love hearing from you! I’ve also created a fun group on Facebook and I’d love for you to join in! If you’d like to check it out, you can request to join HERE. You can also Subscribe to my Newsletter so you never miss a delicious recipe again!
Kahlua Chocolate Poke Cake
Ingredients
Cake:
- 1 Box Duncan Hines Dark Chocolate Fudge Cake Mix
- 3.9 oz package Jell-O Instant Chocolate Fudge OR Vanilla Pudding
- 4 eggs
- 1 cup sour cream
- ¾ cup vegetable oil
- ½ cup Kahlua
- 1 tbsp vanilla extract
- ¼ tsp sea salt
- 1½ cup mini chocolate chips
Liquid:
- 1/2 cup Kahlua
- 12 oz. sweetened condensed milk
Frosting:
- 1 1/2 cup heavy cream
- 1/2 cup Kahlua
- 1/2 cup confectioners’ sugar
- 1/3 cup instant chocolate fudge Jell-O pudding mix dry
Optional:
Instructions
Cake:
- Preheat oven to 350 degrees F.
- Spray a 9 x 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.
Liquid:
- In a medium bowl, combine the Kahlua and sweetened condensed milk until combined.
- Pour liquid mixture over the cake. Allow the cake to soak and cool.
Frosting:
- Once the cake has cooled, beat all ingredients in a large bowl or stand mixer on medium-high speed until light and fluffy. Frost cake and top with chocolate sprinkles if desired.
Lisa says
I made this Kahlua Chocolate Poke Cake for Thanksgiving and everyone raved about it. It’s moist and has a nice flavor. I just got a request to make it for New Year’s Eve. It’s such an easy recipe too!
Cathy says
Thank you for responding so quickly.
Cathy says
Can’t wait to try this recipe. Is it possible to add cherry pie filling to this recipe?
Rebecca Hubbell says
Hi Cathy, I don’t think cherry pie filling would be the best addition to this recipe.
Felice says
Hello i made this cake this afternoon to serve on Thursday. Will it keep in the fridge until then?
Rebecca Hubbell says
Hi Felice, this cake is best on the same day or day after making. I’ve never had any leftover for 4 days so I can’t say, but yes, the refrigerator is where you’ll want to store it. My concern is that the frosting might break down over such a long period of time, so definitely keep it cold until shortly before serving. If you haven’t frosted it, I would wait to do that part until Wednesday. Make sure to cover tightly.
Joan says
I’ve not made this cake yet but oh my, it does look DEE-LISH! Is it anything like the chocolate coffee flavored (Kahlua?) sheet cakes that seem to be at all the Chinese buffets?? I love those cakes and even if this cake is not similar I’ve definitely printed your recipe.
Thanks!
Rebecca Hubbell says
Hi Joan, I’m not sure if they are similar to those cakes as I have never tried them, but I have a feeling you won’t be disappointed with this recipe 🙂
Debbie says
I have made this cake a dozen or better times and just want to say thank you for the wonderful recipe …:love the cake and sharing it with all my adult friends
Rebecca Hubbell says
Hi Debbie, I’m so happy you love the cake and thank you so much for the sweet comment!
Lisa says
Can this cake be made the night before and then frosted the next day? Any reason it wouldn’t still be good?
Rebecca Hubbell says
Hi Lisa, yes, that is perfectly fine. Just put some aluminum foil or plastic wrap over the top of the cake pan overnight 🙂
Monica says
Hi.
I just made this cake today but when I checked in 30 min it still wasn’t ready then 40min and still wasn’t so I added 10 min more and it was ready . I just hope my cake doesn’t taste dry at all. I did exactly how the recipe indicated. Can you please tell me why my cake wasn’t ready by the 40min? I still have to make the frosting for it. So I just hope it tastes as good as it looks in the picture. Where can I share my picture so everyone can look how it came out? Thank you so much.
Rebecca Hubbell says
Hi Monica, did you make it in a 9×13-inch pan? Ovens vary and it could be that yours runs a little cooler and takes a bit longer to bake. You can share on instagram and tag me @sugarandsoulco!
Karen Allen says
Is the cake mix the new size or the old size?
Rebecca Hubbell says
Either will work, assuming you’re talking about either the 15.25 or 16.6 ounce boxes.