Summary
This easy chocolate caramel poke cake serves 12-15 people and takes approximately 1 hour total time, including cooling. The recipe features a moist chocolate cake base infused with homemade caramel sauce and topped with whipped cream, creating a decadent dessert that’s perfect for entertaining and can be prepared up to 2 days in advance.
Equipment
- 9×13 inch baking pan
- Large mixing bowl
- Medium heavy-bottomed saucepan
- Electric mixer (hand or stand mixer)
- Wooden spoon handle or skewer for poking holes
- Wire cooling rack
- Measuring cups and spoons
- Rubber spatula
- Fine-mesh sieve (optional)
Ingredients
For the Chocolate Cake:
- 1 box (15.25 oz) chocolate cake mix
- 3 large eggs
- 1 cup water
- ½ cup vegetable oil
- 1 box (3.4 oz) instant chocolate pudding mix
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons butter, cut into pieces
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
For the Topping:
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup caramel sauce (reserved from above)
- Sea salt flakes for garnish
Instructions
- Prepare the cake: Preheat oven to 350°F. Grease a 9×13 inch baking pan. In a large bowl, combine cake mix, pudding mix, eggs, water, and oil. Beat with electric mixer for 2 minutes until smooth. Pour into prepared pan.
- Bake the cake: Bake for 30-35 minutes, or until a toothpick inserted in center comes out clean. Cool in pan for 15 minutes, then transfer to wire rack.
- Make caramel sauce: While cake cools, make caramel sauce. In a heavy saucepan over medium heat, cook sugar without stirring until it melts and turns amber, about 8-10 minutes. Carefully whisk in butter until melted.
- Finish caramel: Slowly pour in cream while whisking constantly. Stir in vanilla and salt. Cook 1-2 minutes until smooth. Let cool for 10 minutes. Reserve ¼ cup for topping.
- Poke the cake: Using the handle of a wooden spoon, poke holes all over the warm cake, spacing them about 1 inch apart. Holes should go about ¾ of the way through the cake.
- Add caramel: Slowly pour the warm caramel sauce over the cake, making sure it fills the holes. Use a spatula to spread evenly. Refrigerate for at least 2 hours.
- Make whipped topping: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over chilled cake. Drizzle with reserved caramel and sprinkle with sea salt flakes.
Notes
The key to perfect easy chocolate caramel poke cake is making sure the caramel sauce is warm but not hot when pouring over the cake, which helps it flow into the holes without melting the cake. Don’t skip the pudding mix in the cake batter, as it adds extra moisture and richness that complements the caramel perfectly.
Tips for Success
For the best easy chocolate caramel poke cake results, poke holes while the cake is still warm to ensure the caramel penetrates properly. Make your own caramel sauce rather than using store-bought for superior flavor and consistency. Allow adequate chilling time before serving to let flavors meld. When making caramel, watch carefully to prevent burning and have all ingredients measured and ready before starting.
Additional Tips and Variations
Transform your easy chocolate caramel poke cake by adding chopped pecans or toasted coconut to the whipped cream topping. For a salted caramel version, increase the sea salt in the caramel sauce to 1 teaspoon. Try adding a layer of chocolate ganache between the caramel and whipped cream for extra decadence. For individual servings, bake the easy chocolate caramel poke cake in cupcake pans and adjust baking time to 18-20 minutes. Add a tablespoon of espresso powder to the cake mix for mocha flavor.
Frequently Asked Questions (FAQ)
Q: Can I use store-bought caramel sauce for this easy chocolate caramel poke cake? A: While homemade is preferred, you can use high-quality jarred caramel sauce. Warm it slightly before pouring for better penetration into the cake.
Q: How far ahead can I make this easy chocolate caramel poke cake? A: This cake can be made up to 2 days ahead. Add the whipped cream topping on the day of serving for best appearance.
Q: Why is my caramel sauce too thick to pour? A: If your caramel hardens too much, gently reheat it with a tablespoon of cream until it reaches pouring consistency for your easy chocolate caramel poke cake.
Q: Can I freeze this cake? A: The cake base freezes well for up to 3 months, but add the caramel and whipped topping after thawing.
Conclusion
This easy chocolate caramel poke cake represents the perfect marriage of convenience and indulgence, proving that spectacular desserts don’t require professional pastry skills or hours of preparation. The combination of moist chocolate cake, rich caramel infusion, and fluffy whipped cream creates a dessert experience that rivals any high-end bakery offering. What makes this easy chocolate caramel poke cake truly special is its ability to bring people together around the table, creating moments of pure joy with every decadent bite. The make-ahead convenience means you can focus on enjoying your guests rather than stressing about dessert preparation. Whether you’re celebrating a special occasion or simply treating your family to something extraordinary, this easy chocolate caramel poke cake delivers consistent, crowd-pleasing results that will have everyone asking for the recipe. Try this foolproof easy chocolate caramel poke cake recipe today and discover why it’s destined to become your go-to dessert for any gathering that calls for something truly special.