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Chocolate Caramel Poke Cake

This Chocolate and Caramel Poke Cake is a delicious, moist, flavorful cake that is quite impressive for the little effort it implies. Use your favorite recipe for chocolate cake, poke holes while still warm, fill them with dulce de leche or simply sweetened condensed milk and top with caramel whipped cream.

Filling the holes bring extra moisture and flavor to each bite. The best part is that you can use various fillings, like pudding, fruit jelly, nutella, sweetened condensed milk, dulce de leche, and create different poke cake each time.

Chocolate Caramel Poke Cake

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Chocolate Caramel Poke Cake

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This Chocolate and Caramel Poke Cake is a delicious, moist, flavorful cake that is quite impressive for the little effort it implies.
Servings 15 servings
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr

Ingredients
  

Chocolate Cake

  • 1 ¾ cup (220g) all-purpose flour
  • 3/4 cup (90g) unsweetened cocoa powder
  • 2 tsp (12g) baking soda
  • 1/2 tsp (3g) salt
  • 1 ½ cup (300g) sugar
  • 2 eggs
  • 1/2 cup (110g) vegetable oil
  • 1 cup (240g) buttermilk
  • 2 tsp (10g) vanilla extract
  • 1 cup (240ml) hot water

For Filling

  • 1 can (14oz-397g) Caramel sweetened condensed milk (dulce de leche) or sweetened condensed milk

Caramel Sauce

  • 1/2 cup (100g) sugar
  • 2 tbsp (30ml) water
  • 1/4 cup (60g) whipping cream
  • 1 tbsp 14g) unsalted butter , room temperature
  • 1 tsp (5g) vanilla extract
  • 1/2 tsp (3g) salt

Caramel Whipping Cream

  • 1 ½ cup (360g) whipping cream , chilled
  • 1/3 cup (80g) caramel sauce

For Decorating

  • Remaining caramel sauce , melted
  • Mini semisweet chocolate chips or grated chocolate

Instructions
 

  • Prepare the chocolate cake: Preheat oven to 350F (180C). Grease with butter and dust with flour a 9 x13 inch (23x33cm) pan.
  • In a large bowl whisk together the flour, cocoa powder, baking soda and salt.
  • In another bowl mix sugar with eggs and oil until combined. Mix in buttermilk and vanilla extract. Incorporate flour mixture until well combined. Add hot water and mix to combine. The batter will have a runny consistency.
  • Pour the batter into the prepared pan.
  • Bake for about 30 minutes or until a toothpick inserted into the center comes out clean or with few crumbs attached.
  • Remove the cake from the oven and while still warm poke the cake with the handle of a wooden spoon.
  • Fill the holes with caramel sweetened condensed milk (dulce de leche). Refrigerate for about 1 hour.
  • Meanwhile prepare the caramel sauce. Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color.
  • Remove the pan from the heat and add the cream. It will bubble a little bit.
  • Cook for about 1 minute stirring constantly with a wooden spoon until smooth.
  • Remove from heat and add vanilla, butter and salt. Stir well until smooth. Cool to room temperature.
  • Whip chilled cream until stiff peaks form. Slightly incorporate 1/3 cup (80g) of caramel sauce.
  • Spread evenly over the top of the cake.
  • Melt the remaining caramel and drizzle on top. Use a toothpick to create swirl.
  • Refrigerate the cake until ready to serve.
  • Decorate with mini semisweet chocolate chips or grated chocolate.

Video

Nutrition

Serving: 1gCalories: 423kcalCarbohydrates: 57.3gProtein: 6.7gFat: 20.7gSaturated Fat: 9.6gCholesterol: 65mgSugar: 42.2g
Calories: 423kcal
Course: Dessert
Cuisine: American
Keyword: caramel poke cake, caramel sauce, chocolate caramel poke cake, chocolate poke cake, poke cake, salted caramel sauce

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Kayle Author says:

    ahhh I love how moist and delicious this is-chocolate and caramel are so decadent!

  2. word cookies answersaz Author says:

    WOw look so delicious. I like what you do.
    Thaks

  3. Karly Author says:

    Wowza. This looks INCREDIBLE. Seriously cannot get over how good it looks- pinning right now so I never forget!

  4. ludo king Author says:

    Thank you for posting such a great article! I found your website perfect for my needs.
    It contains wonderful and helpful posts. Keep up the good work!

  5. qarniq07 Author says:

    Can I use baking powder instead of baking soda?

    1. Ella-HomeCookingAdventure Author says:

      Hello.

      When the recipe contains yogurt or buttermilk it is better to use baking soda.

  6. facebook video Author says:

    It’s really awesome. I love it.very interesting and meaningfull post. I got some very important views in your post which are very good and applicable for me. I just wish that I’ll see your another post very soon. I am waiting for that

  7. I have made this recipe 4 times now. It’s AMAZING. The whole family loves it. I use the cake recipe for other projects also like brownies, they taste divine.
    I would like to do something new with it, like put meringue on top instead of whip cream, what do you say? Do you think it’s a good idea?

  8. Sara Author says:

    Hello, I would love to make that cake, but I need to make it a bit bigger (cause we are a big group at home). Double the ingredients is a bit too big, but I don´t know if possible to add one more egg and a bit more flour without touching the rest of the wet ingredients. Don´t know if it make sense on your recipe ?… thanks for any advice you can give me!!!

  9. Hina Author says:

    Hi. I just love your recipes. They turn out so amazing and super yummy.
    Planning to try this one out but I dont have buttermilk. What can I substitute it with?

  10. Candy Author says:

    I really think this would be a great recipe, BUT…. just FYI there are ads all over the content and it makes it impossible to read the recipe in general. I can print off the recipe and I did, but it is very sad to want to like an article/recipe and there are ads everywhere so you get more irritated than anything else. Even with ad and pop up blockers installed. I can’t wait to try the recipe, but just letting you know what the website looks like from the outside.

  11. Rona Author says:

    This recipe is a hit! Multiple times I’ve made and never fails. Thank you for sharing.

  12. What can I use instead of buttermilk (can’t find it instore) and
    Its quantity please?

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