Chocolate Caramel Poke Cake

Chocolate Poke Cake loaded with caramel is the perfect cake for any gathering! A delicious from scratch cake soaks up caramel for a moist and rich dessert that everyone goes crazy for!

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 16 Servings



1 9 x13 chocolate cake either boxed or homemade

1 Can of Sweetened Condensed Milk

1 cup Caramel Ice Cream Topping (or homemade)

1 8 oz tub of whipped topping or 2-3 cups whipped cream

chocolate sauce & chopped chocolate for garnish

Chocolate Cake

 cups flour

 cups sugar

¾ cup unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

2 eggs

1 cup brewed coffee, cooled

1 tablespoon lemon juice

1 cup milk

½ cup vegetable oil

½ teaspoon vanilla extract


Cake (if using a box mix, follow the directions for a 9×13 pan)

Preheat oven to 350 degrees F. Grease & flour a 9×13 inch pan.

Combine milk & lemon juice and set aside. (The mixture will thicken slightly)

Combine flour, sugar, cocoa, baking soda & baking powder in a large bowl.

Add eggs, coffee, soured milk, oil and vanilla. Beat medium speed for 2 minutes. Pour into prepared pans. (Your batter may seem runny at this point but it will bake up beautifully.)

Bake 30 to 40 minutes, or until a toothpick inserted into the center of a cake comes out clean. Be sure to check the cake at 30 minutes so it doesn’t overcook.

Remove the cake from the oven and cool 15 minutes.


Poke holes all over the entire cake using the end of a wooden spoon. Pour the sweetened condensed milk and 3/4 of the caramel sauce over the cake allowing it to seep into the holes.
Cover and refrigerate overnight (minimum 4 hours, longer is better)
Top with whipped topping, remaining caramel sauce, chocolate sauce, and chopped chocolate.

credit to:spendwithpennies

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