If you’re searching for a dessert that’s guaranteed to steal the show at any gathering, Chocolate Poke Cake is always my number one pick. This luscious cake boasts deep, decadent chocolate flavor, a dreamy pudding filling, and a cloud of whipped topping, all blending seamlessly in every glorious bite. The magic lies in those signature “pokes” that turn a simple sheet cake into a moist, crave-worthy masterpiece. Trust me, once you try this Chocolate Poke Cake, there’s no turning back to plain chocolate cake!

Chocolate Poke Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is that you won’t need a pantry full of specialty items—just a few classic ingredients that each play an essential role. Every component is chosen to bring maximum chocolate richness, moist texture, and a creamy finish.

Devil’s food cake mix: Ensures a rich, moist, and deeply chocolatey base with minimal fuss.
Ingredients for the cake mix (usually eggs, oil, and water): These work together to bring the cake to life with tender crumb and structure.
Two 3.9-ounce boxes instant chocolate pudding mix: Creates that indulgent, creamy filling that soaks into every poke.
3 cups milk (divided): Makes the pudding perfectly thick so it settles into the holes and gets absorbed by the cake.
1/2 cup powdered sugar: Adds just the right touch of sweetness and prevents the topping from tasting bland.
One 8-ounce tub whipped topping: Lightens the final layer with fluffy, sweet creaminess.
Chocolate syrup and chocolate shavings (optional): For that show-stopping, glossy finish and a little extra wow factor.

How to Make Chocolate Poke Cake

Step 1: Bake the Cake

Start by preparing the devil’s food cake mix in a 9×13-inch pan, following the instructions right on the box. This gives you a rich, chocolatey foundation with a tender crumb that’s perfect for absorbing all the delicious pudding later.

Step 2: Poke the Cake

Once the cake is baked and just cool enough to handle, grab the handle of a wooden spoon or a thick straw and poke holes all over the surface. Space the holes evenly so the pudding has lots of places to seep in. Don’t be shy—poke deep so every bite gets a bit of that dreamy filling!

Step 3: Make the First Pudding Layer

In a medium bowl, whisk together one packet of chocolate pudding mix with 2 cups of cold milk until thickened. This only takes a couple of minutes, and you’ll see it morph from liquid into a gorgeous, glossy pudding.

Step 4: Fill and Chill

Now comes the fun part—spoon the thick pudding over the cake, smoothing it out so it settles into the poked holes. Don’t rush! The pudding will seem thick, but as the cake sits, it will soak in beautifully. Refrigerate for at least an hour to let the magic happen.

Step 5: Make the Whipped Topping Layer

In another bowl, whisk together the second box of pudding mix with the powdered sugar and the remaining 1 cup of milk. Once smooth, gently fold in the whipped topping. This creates the most irresistible, fluffy chocolate mousse layer for the top of your Chocolate Poke Cake.

Step 6: Frost the Cake

Spread the whipped topping layer evenly over the chilled, pudding-filled cake. Take your time to cover every corner for the prettiest presentation! At this stage, the cake needs another rest in the fridge—an hour at minimum or, if you can resist, let it chill overnight for the dreamiest texture.

Step 7: Add Final Touches and Serve

Right before serving, drizzle the top with rich chocolate syrup and sprinkle over plenty of chocolate shavings if you want that extra bit of decadence. Slice into generous squares and get ready for a round of applause!

How to Serve Chocolate Poke Cake

Garnishes

This is where you can let your creativity shine. A tangle of chocolate shavings or curls adds sophistication, while a drizzle of chocolate syrup delivers that unmistakable glossy bakery look. For extra pizzazz, try a light dusting of cocoa powder or even a few berries for a pop of color. Each garnish isn’t just for looks—they layer on more flavor and texture for your Chocolate Poke Cake.

Side Dishes

Since this cake is rich and chocolatey, it pairs beautifully with something simple: a scoop of vanilla ice cream, a tall glass of cold milk, or a cup of strong coffee. For parties, fresh fruit platters or bowls of juicy strawberries make a lovely contrast and lighten up the dessert spread.

Creative Ways to Present

While classic slices are always a hit, consider cutting the cake into small squares for bite-size party treats, or serve it in individual mason jars for a more modern, portable take. Layer cubes of Chocolate Poke Cake with extra whipped topping in parfait glasses for a show-stopping dessert presentation that’s as fun to eat as it is to admire.

Make Ahead and Storage

Storing Leftovers

Chocolate Poke Cake actually gets better with time as the pudding soaks deeper into the cake! Simply cover the pan tightly with plastic wrap or a fitted lid and store in the refrigerator. It will stay wonderfully fresh and moist for up to 4 days—if it lasts that long!

Freezing

You can freeze Chocolate Poke Cake, but for best results, do so before adding the final whipped topping layer. Wrap the cooled, pudding-filled cake tightly with plastic or foil and freeze for up to 2 months. When ready to serve, thaw in the fridge overnight, add the whipped topping, and finish with your favorite garnishes.

Reheating

This cake is at its absolute best served cold, straight from the fridge. There’s no need to reheat, but if you prefer it slightly chilled rather than icy-cold, let it sit at room temperature for 10-15 minutes before serving.

FAQs

Can I use a homemade chocolate cake recipe instead of a mix?

Absolutely! If you have a favorite homemade chocolate cake recipe, feel free to use it for the base. Just be sure it fits a standard 9×13-inch pan and is sturdy enough to handle all the poking and pudding.

Is it possible to make Chocolate Poke Cake dairy-free?

Yes, you can use a dairy-free cake mix, plant-based milk, and a coconut-based whipped topping to make a delicious dairy-free version. The cake will still turn out wonderfully moist and chocolatey.

Can I use regular pudding instead of instant?

Instant pudding is important for the quick setting texture, but if you only have cook-and-serve, prepare it according to the package, let it cool slightly, then use as directed—just know it may set up a bit differently.

Does this cake need to be kept refrigerated?

Yes, always keep Chocolate Poke Cake chilled because of the pudding and whipped topping. This maintains its luscious texture and food safety, especially if you’re serving at an outdoor event or on a warm day.

Can I make this cake ahead of time for a party?

Absolutely! Chocolate Poke Cake is a fantastic make-ahead dessert—it’s actually even better after a night in the fridge when all the layers have melded together perfectly. Just wait to add the garnishes until right before serving for the best presentation.

Final Thoughts

There’s something magical about watching friends and family take their first bite of Chocolate Poke Cake—their eyes widen, smiles appear, and suddenly the room is filled with requests for the recipe. Try this beloved treat for your next gathering or even just a weekend at home, and I promise it’ll become a favorite in your dessert rotation, too!

Chocolate Poke Cake Recipe

★★★★★

5 from 15 reviews

Author: Sophie
Total Time: 2 hours
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the rich and decadent delight of a Chocolate Poke Cake. This luscious dessert features moist devil’s food cake infused with creamy chocolate pudding, all topped with a fluffy whipped topping for the perfect finish.

Ingredients

Scale

For the Cake:

One box devils food cake mix (plus ingredients called for on the box)

For the Pudding Layer:

Two 3.9 ounce boxes instant chocolate pudding mix
3 cups milk (divided)
1/2 cup powdered sugar

For Topping:

One 8 ounce tub whipped topping
chocolate syrup and chocolate shavings (optional)

Instructions

Mix and bake chocolate cake in a 9×13-inch pan according to box instructions.
Use the handle of a wooden spoon or a large straw to poke holes into the cake; set aside.
In a mixing bowl, whisk together 1 packet of the instant chocolate pudding and 2 cups of cold milk.
Once the pudding is thickened, spoon it over the cake, then place in the fridge to chill for an hour.
In a large mixing bowl, whisk together the other box of pudding mix, powdered sugar and remaining one cup of milk.
Fold in the whipped topping then spread over the cake.
Refrigerate the cake for at least an hour before serving. Better yet, let it chill overnight!
Top the cake with chocolate syrup and chocolate shavings, if desired, and serve!

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American