Decadent German Chocolate Cake

This German chocolate poke cake transforms the classic layered dessert into an irresistibly moist treat that's perfect for feeding a crowd. The combination of rich chocolate cake infused with creamy caramel and topped with coconut pecan frosting creates a dessert that's both nostalgic and impressive.

I first made this cake for my father's birthday after he mentioned missing his grandmother's German chocolate cake. The modern poke cake twist was such a hit that it's now requested at nearly every family gathering.

• German chocolate cake mix provides the perfect base flavor without the fuss of making cake from scratch
• Sweetened condensed milk creates that signature moist texture as it seeps into the cake
• Caramel sauce adds rich sweetness and helps create those delicious pockets of flavor
• Butter for the frosting gives that homemade richness that sets this apart from store-bought versions
• Pecans add essential crunch and nutty flavor to balance the sweetness
• Shredded coconut provides that classic German chocolate texture and tropical sweetness

How To Make German Chocolate Poke Cake

Prepare the cake

Mix the German chocolate cake mix with water, vegetable oil, and eggs until completely smooth. Take your time here about 2 minutes of mixing to ensure there are no dry pockets of cake mix hiding at the bottom of your bowl.

Bake to perfection

Pour the batter into a greased 9x13 pan and bake at 350°F for exactly 30 minutes. Start checking at 28 minutes by inserting a toothpick in the center. The cake should be just set but not overbaked as it will continue to set slightly as it cools.

Create the filling

Whisk together the sweetened condensed milk and half cup of caramel sauce until completely combined. The mixture should be smooth and pourable but thick enough to coat the back of a spoon.

Poke and pour

After allowing the cake to cool for exactly 5 minutes, use the round end of a wooden spoon to create deep holes throughout the entire cake about 1 inch apart. Pour the caramel mixture slowly over the entire surface, paying special attention to filling each hole. Use a spatula to guide the mixture into holes if needed.

Make the frosting

Beat the softened butter for 2 minutes until light and fluffy. Add the powdered sugar gradually about 1 cup at a time alternating with splashes of milk. Mix in the remaining caramel sauce until you achieve a spreadable consistency. Fold in the chopped pecans and coconut with gentle strokes to maintain texture.

Frost and finish

Spread the coconut pecan frosting over the entire cake making sure to create an even layer that covers the poked surface completely. The frosting should be thick enough to hide the holes but still easy to spread without tearing the cake.

This recipe reminds me of Sunday dinners at my grandmother's house where German chocolate cake was the ultimate special occasion dessert. The aroma of toasted coconut and pecans still takes me back to her kitchen where I would sneak fingerfuls of frosting when no one was looking.

Storage Solutions

The beauty of this cake is its ability to keep well in the refrigerator for up to 5 days. Store it covered with plastic wrap or in an airtight container to prevent it from absorbing other flavors. The cake actually improves after a day as the caramel mixture fully permeates the cake creating an even more luscious texture. If you need to make it further ahead you can freeze individual portions wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator for best results.

Easy Variations

Despite its impressive appearance this recipe welcomes creative adaptations. Try substituting the caramel sauce with hot fudge sauce for an ultra chocolate version. For a more tropical twist mix in a cup of drained crushed pineapple to the frosting. If you prefer a less sweet version reduce the powdered sugar to 3 cups and add a teaspoon of salt to the frosting to create a beautiful sweet-salty balance. The beauty of poke cakes is their versatility while maintaining that signature moistness.

Serving Suggestions

While delicious on its own this cake pairs beautifully with coffee ice cream or a dollop of lightly sweetened whipped cream. For a dramatic presentation drizzle individual slices with extra warm caramel sauce just before serving. I love cutting the richness by serving alongside fresh berries particularly raspberries whose tartness complements the sweet caramel perfectly. For special occasions try plating each slice with a small scoop of toasted coconut ice cream for an elevated dessert experience.

The History Behind The Name

Contrary to popular belief German chocolate cake isn't actually from Germany. It was named after Samuel German an American chocolatier who developed a sweet baking chocolate for the Baker's Chocolate Company in 1852. The first published recipe for German chocolate cake appeared in a Dallas newspaper in 1957 and quickly became a nationwide sensation. This poke cake version maintains all the traditional flavors while adding modern convenience and guaranteed moistness.

Recipe FAQs

→ How long should I let the cake cool before poking holes?

Allow the cake to cool for about 5 minutes after removing it from the oven before poking holes. The cake should still be warm but not hot. This allows the caramel mixture to absorb better into the cake structure.

→ Can I use homemade German chocolate cake instead of a box mix?

Absolutely! You can substitute your favorite homemade German chocolate cake for the box mix. Just follow the same instructions for poking holes and adding the filling once your homemade cake is baked.

→ Why does the cake need to be refrigerated before serving?

Refrigerating the cake for 1-2 hours allows the caramel filling to fully soak in and set, while also helping the frosting firm up slightly. This creates the perfect texture and ensures all the flavors meld together beautifully.

→ Can I toast the coconut and pecans before adding to the frosting?

Yes, toasting the coconut and pecans before adding them to the frosting will enhance their flavor and add a wonderful depth to the cake. Simply spread them on a baking sheet and toast at 350°F for 5-8 minutes, watching closely to prevent burning.

→ How should I store leftover German chocolate poke cake?

Store any leftover cake covered in the refrigerator for up to 5 days. The caramel filling and dairy in the frosting require refrigeration. Allow it to sit at room temperature for 15-20 minutes before serving for the best flavor and texture.

→ Can I freeze this cake?

Yes, you can freeze this cake for up to 2 months. For best results, freeze it without the frosting, then thaw overnight in the refrigerator and add fresh frosting before serving. If freezing the fully frosted cake, wrap it well and thaw completely in the refrigerator before serving.