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The Ultimate Moist German Chocolate Poke Cake with Salted Caramel Soak

Close-up of a rich slice of german chocolate poke cake with coconut-pecan frosting.
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Create an incredibly moist and decadent German Chocolate Poke Cake. This recipe uses a simple chocolate base, soaks it in a rich salted caramel mixture, and tops it with classic coconut-pecan frosting for an unforgettable dessert for a crowd.

Ingredients

Scale
  • 1 box (15.25 ounces) dark chocolate cake mix
  • Ingredients called for on cake mix box (usually eggs, oil, water)
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup salted caramel sauce
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup heavy cream
  • 1 cup sweetened flaked coconut
  • 1 cup chopped pecans
  • 2 large egg yolks
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Prepare the chocolate cake mix according to the package directions, using the ingredients listed on the box. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes.
  2. Make the soak: While the cake cools slightly, combine the sweetened condensed milk and salted caramel sauce in a small bowl. Mix well.
  3. Poke the cake: Use the handle end of a wooden spoon or a large fork to poke holes all over the top of the warm cake, spacing them about 1 inch apart. Pour the condensed milk and caramel mixture evenly over the entire surface of the cake, allowing it to soak into the holes. Set the cake aside to cool completely while you prepare the frosting.
  4. Prepare the coconut-pecan frosting: In a medium saucepan, combine the sugar, butter, and heavy cream. Cook over medium heat, stirring constantly, until the butter melts and the mixture comes to a boil. Reduce the heat to medium-low and cook for 3 minutes, stirring occasionally.
  5. Temper the egg yolks: In a small bowl, whisk the egg yolks lightly. Slowly drizzle about 1/2 cup of the hot sugar mixture into the egg yolks while whisking constantly. This prevents the yolks from scrambling.
  6. Finish the frosting: Pour the tempered egg yolk mixture back into the saucepan with the remaining hot mixture. Cook over medium-low heat, stirring constantly, until the frosting thickens enough to coat the back of a spoon (about 5 to 8 minutes). Do not let it boil rapidly. Remove from heat.
  7. Stir in the coconut, pecans, and vanilla extract into the frosting.
  8. Frost the cake: Spread the warm coconut-pecan frosting evenly over the cooled, soaked cake.
  9. Chill: Refrigerate the German Chocolate Poke Cake for at least 2 hours before slicing and serving to allow the flavors to set.

Notes

  • For extra richness, you can substitute the water in the soak with 1/4 cup of strong brewed coffee.
  • Toast the pecans lightly before adding them to the frosting for a deeper nutty flavor.
  • If you want a quicker version, you can use a store-bought chocolate frosting base and fold in the coconut and pecans.

Nutrition

Find it online: https://cookerycommand.com/german-chocolate-poke-cake-recipe/