Description
A rich and indulgent chocolate caramel poke cake featuring five gooey layers of chocolate cake, caramel drizzle, and creamy pudding. Perfect for celebrations or a comforting treat any day.
Ingredients
- 1 box chocolate cake mix (about 15.25 oz / 432g)
- 1 cup caramel sauce (240ml), thick and buttery
- 1 package instant chocolate pudding mix (3.9 oz / 110g)
- 2 cups milk (480ml), whole or 2%
- 1/2 cup butter (113g), melted
- 1/4 cup powdered sugar (30g), for dusting or optional frosting drizzle
- 1 cup chocolate chips (170g), for batter or topping
- 1 teaspoon vanilla extract
- Sea salt flakes (optional, for sprinkling on top)
Instructions
- Preheat oven to 350°F (175°C). In a mixing bowl, combine chocolate cake mix, milk, melted butter, vanilla extract, and chocolate chips. Whisk until smooth but do not overmix. Pour batter into greased 9×13-inch pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Let cool for about 10 minutes.
- Using the handle of a wooden spoon or skewer, poke 20-25 holes evenly all over the cake.
- In a separate bowl, whisk instant chocolate pudding mix with 2 cups cold milk until thickened (about 2 minutes). Pour pudding evenly over the cake, pushing gently into the holes with the back of a spoon.
- Warm caramel sauce slightly until pourable but not hot. Drizzle generously over the pudding layer, filling the holes and coating the top.
- Cover the cake with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to let layers meld and soak in.
- Before serving, sprinkle powdered sugar and optional sea salt flakes on top. Optional: melt chocolate chips and drizzle over cake or garnish with whipped cream and chopped nuts.
Notes
[‘Use thick caramel sauce to prevent it from running off the cake; simmer gently to thicken if needed.’, ‘Instant pudding mix is key for proper setting; cook-and-serve pudding may make the cake soggy.’, ‘Chill the cake for at least 2 hours or overnight for best flavor and texture.’, ‘Handle the cake gently when poking holes to avoid crumbling.’, ‘Sea salt flakes add a perfect balance to the sweetness.’, ‘Make ahead friendly; tastes better the next day.’, ‘If caramel sauce is unavailable, try making a simple caramel syrup as a substitute.’, ‘Variations include salted caramel, peanut butter caramel swirl, vanilla pudding substitution, gluten-free cake mix, mini poke cakes, and fruit additions.’]
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 370
- Sugar: 38
- Sodium: 320
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 55
- Fiber: 2
- Protein: 4
Keywords: chocolate caramel poke cake, gooey layers, chocolate cake, caramel drizzle, instant pudding, easy dessert, layered cake, poke cake recipe