German Chocolate Poke Cake

A moist and rich chocolate cake infused with sweetened condensed milk, topped with chocolate frosting, shredded coconut, and chopped pecans, perfect for easy slicing and serving.

Print Recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American, German

Calories: 350

Ingredients Method Notes

Ingredients

Dry Ingredients

1 cup unsweetened cocoa powder Use a good quality cocoa powder.
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients

1 cup buttermilk Can substitute if not available.
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water This blooms the cocoa.

Toppings

1 can sweetened condensed milk 14 oz can.
1 cup chocolate frosting
1 cup sweetened shredded coconut
1 cup chopped pecans Chop small for better cling.

Method

Preparation

Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a large bowl, whisk together the cocoa powder, flour, sugar, baking powder, baking soda, and salt.
Add the buttermilk, vegetable oil, eggs, and vanilla to the dry ingredients and mix until just combined.
Stir in the boiling water until the batter is smooth and pourable.

Baking

Pour the batter into the prepared pan and bake for 30-35 minutes until the top looks set and springs back when touched.

Post-Baking

Let the cake cool for 10 minutes, then poke holes all over the surface using the handle of a wooden spoon.
Slowly pour the sweetened condensed milk over the warm cake, allowing it to soak into the holes.
Once fully cool, spread the chocolate frosting over the top, then sprinkle with shredded coconut and chopped pecans.

Serving

Cut the cake into squares and serve slightly chilled or at room temperature.

Notes

For best results, poke the cake while still warm and let the cake fully cool before frosting. Store in the refrigerator for best preservation.