Rich, fudgy chocolate cake gets poked all over and filled with warm chocolate goodness, then finished with a thick, fluffy chocolate topping. This chocolate poke cake is the kind of dessert that disappears fast.
If you’re after a dessert that feels like you put in serious effort (but you didn’t), this is it. Chocolate poke cake is simple, super satisfying, and honestly hard to mess up.
Here’s what makes it so good: you bake a soft chocolate sheet cake, poke holes all over it, and pour a creamy chocolate mixture right on top. The filling slides down into every little pocket, so each slice tastes like it’s been soaked in chocolate pudding and fudge.
And that topping. It’s not a thin glaze that melts away. It’s a thick, mousse-like layer that holds swoops from a spoon and looks bakery-worthy the second you drizzle on a little chocolate syrup and scatter a handful of chocolate chips.
This is the cake I make when I need something dependable. Potlucks, birthdays, busy weekends, “I forgot I need dessert” nights. It’s always a hit, and it’s even better the next day.
WHAT IS A CHOCOLATE POKE CAKE?
A poke cake is exactly what it sounds like. You bake a cake, poke holes in it, then pour something liquidy over the top so it seeps down into the cake.
Those holes are the whole trick.
Instead of a plain slice of cake with frosting sitting on top, you get flavor and moisture all the way through. The cake turns extra tender, the filling shows up in every bite, and the texture ends up somewhere between cake and pudding—in the best way.
Chocolate poke cake usually uses some kind of chocolate pudding, condensed milk, hot fudge, or a mix of a few things. This version uses two layers of chocolate goodness:
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A warm condensed milk + hot fudge pour that sinks deep and adds that gooey, brownie-like richness.
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A chocolate pudding layer that settles into the holes and gives the cake that soft, creamy bite.
Then we top it with a fluffy chocolate frosting that’s stable enough to slice cleanly, but still light.
WHY YOU’LL LOVE THIS CHOCOLATE POKE CAKE
It stays moist for days. Even if you’re not a “cake person,” this one doesn’t dry out. The filling keeps it soft and rich.
It’s easy to make ahead. In fact, it’s better after it chills. Great for parties, holidays, and weekends when you want dessert handled early.
It looks impressive without fancy steps. Poke, pour, chill, frost. That’s basically it.
Chocolate lovers get what they want. Deep cocoa flavor, creamy filling, thick topping, and optional chocolate drizzle? Yes.
CHOCOLATE POKE CAKE INGREDIENTS
This recipe keeps things straightforward, but every ingredient is doing a job. Here’s what you’ll need.
For the chocolate cake
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Chocolate cake mix (devil’s food or dark chocolate works great)
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Eggs, oil, and water (or whatever your cake mix calls for)
OUR RECIPE DEVELOPER SAYS
If you want a richer, more bakery-style cake, swap the water for milk. Whole milk gives you the best texture.
For the “poke” filling
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Sweetened condensed milk (1 can, 14 ounces)
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Hot fudge sauce (jarred is fine)
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Instant chocolate pudding mix (one 3.4-ounce box)
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Cold milk (for mixing the pudding)
For the chocolate topping
This topping is thick, fluffy, and holds up well in the fridge.
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Cream cheese (softened)
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Powdered sugar
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Unsweetened cocoa powder
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Vanilla extract
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Heavy whipping cream
For garnish (optional, but worth it)
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Mini chocolate chips
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Chocolate syrup or extra hot fudge
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Chocolate shavings
PRO TIP:
Use mini chips instead of regular chips for the topping. They scatter more evenly and don’t feel too chunky when you slice the cake.
HOW TO MAKE CHOCOLATE POKE CAKE
You’ll make this in stages: bake, poke, pour, chill, frost. None of it is hard. The chilling time is the only part that requires patience.
STEP ONE: Bake the cake
Preheat your oven to 350°F. Grease a 9×13-inch baking dish with nonstick spray.
Prepare the chocolate cake batter according to the package directions. Pour into the baking dish and bake until a toothpick inserted in the center comes out with a few moist crumbs (usually 28 to 32 minutes, depending on your pan and oven).
Let the cake cool for 10 minutes. You want it warm, not piping hot.
STEP TWO: Poke the holes
Use the handle of a wooden spoon or a thick straw and poke holes all over the cake.
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Space them about 1 inch apart
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Push down most of the way, but don’t dig into the bottom of the pan so hard that you tear the cake
PRO TIP:
If your cake feels like it’s tearing, it’s too hot. Give it another 5 to 10 minutes, then poke again.
STEP THREE: Make the warm chocolate pour
In a microwave-safe bowl, combine:
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1 can sweetened condensed milk
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1 cup hot fudge sauce
Warm it for 30 to 45 seconds, then stir until smooth and pourable.
Pour this mixture slowly over the cake, making sure it runs into the holes. Use a spatula to gently spread it out so the whole surface gets some love.
Let the cake sit for 10 minutes so the warm chocolate can sink in.
STEP FOUR: Add the pudding layer
In a mixing bowl, whisk together:
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1 box instant chocolate pudding mix
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2 cups cold milk
Whisk for about 2 minutes until thickened but still spreadable.
Pour the pudding over the cake and spread it into an even layer. It will settle down into the holes as it sits.
STEP FIVE: Chill the cake
Cover the pan and refrigerate for at least 2 hours.
This step matters. The cake needs time to soak and set so it slices cleanly.
STEP SIX: Make the chocolate topping
In a large bowl, beat:
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8 ounces softened cream cheese
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½ cup powdered sugar
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⅓ cup cocoa powder
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1 teaspoon vanilla
Beat until smooth and creamy. Scrape the sides of the bowl so there aren’t any streaks.
In a separate bowl, whip:
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1½ cups heavy whipping cream
Whip until stiff peaks form (about 2 to 3 minutes with a hand mixer).
Fold the whipped cream into the chocolate cream cheese mixture in two batches. Take your time. You want it fluffy, not deflated.
Spread the topping over the chilled cake.
STEP SEVEN: Garnish and serve
Drizzle with chocolate syrup or warm hot fudge, then sprinkle with mini chocolate chips.
Chill for 30 minutes before slicing if you want the cleanest cuts.
THE LITTLE DETAILS THAT MAKE THIS CAKE REALLY GOOD
This cake is easy, but a few small moves take it from “pretty good” to “make it again next weekend.”
Use a darker cake mix
Devil’s food, dark chocolate, or “triple chocolate” style mixes give you a deeper flavor that stands up to the filling.
Don’t skip the warm fudge step
Warming the condensed milk and hot fudge makes it thin enough to soak deep into the cake. If it’s too thick, it just sits on top.
Chill long enough
Two hours is the minimum. Overnight is even better. The filling sets, the cake firms up, and the chocolate flavor gets richer.
OUR RECIPE DEVELOPER SAYS
If you’re serving this for an event, make it the day before. Frost it a few hours before serving so the topping stays fluffy and pretty.
CHOCOLATE POKE CAKE SUBSTITUTIONS AND ADDITIONS
This recipe is flexible. You can swap a few things and still end up with a great cake.
CAKE MIX
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Chocolate fudge mix makes it extra rich.
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Gluten-free chocolate cake mix works well—just bake and cool fully before poking.
HOT FUDGE
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If you only have chocolate syrup, use it, but the flavor won’t be as deep.
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For a thicker, richer pour, use hot fudge or even a ganache made from chocolate chips and warm cream.
PUDDING
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Chocolate is classic, but dark chocolate pudding mix makes the flavor more intense.
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Chocolate cheesecake flavored pudding is also really good if you like a slightly tangy edge.
TOPPING
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No heavy cream? Use a thawed whipped topping and fold it into the chocolate cream cheese base.
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Want it extra chocolatey? Add ½ cup mini chips into the frosting.
FUN ADD-INS
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Crushed chocolate cookies sprinkled on top
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Chopped candy bars (keep pieces small so slicing is easy)
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A pinch of espresso powder in the pudding mix for deeper chocolate flavor (it won’t taste like coffee)
PRO TIP:
If you add crunchy toppings (cookies, candy, chopped nuts), sprinkle them right before serving so they stay crisp.
HOW TO SERVE CHOCOLATE POKE CAKE
This cake is rich. A smaller slice goes a long way, especially after a big meal.
Here are a few easy ways to serve it:
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Classic: Cold from the fridge with extra chocolate drizzle.
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With berries: Fresh strawberries or raspberries cut through the richness.
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With ice cream: Vanilla or chocolate ice cream turns it into a full-on dessert plate.
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For a party: Cut into smaller squares and serve with forks. It’s neat enough to handle, but still creamy.
If you want picture-perfect slices, wipe your knife between cuts. A warm knife helps too.
HOW TO STORE CHOCOLATE POKE CAKE
This is one of those desserts that’s almost better after it sits.
MAKE AHEAD
You can bake the cake and add the filling up to 24 hours before serving. Keep it covered in the fridge. Add the topping the day of, or the night before if you want.
IN THE FRIDGE
Cover the pan tightly or transfer slices to an airtight container.
It’ll keep in the fridge for 3 to 4 days.
IN THE FREEZER
You can freeze this cake, but it freezes best without the whipped topping texture getting weird.
Here are two options:
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Best option: Freeze the cake after the filling sets, before frosting. Wrap well and freeze up to 2 months. Thaw in the fridge overnight, then frost.
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Still works: Freeze fully frosted slices in airtight containers. The topping may soften a bit after thawing, but it’s still tasty.
REHEATING
This cake is meant to be served chilled, so reheating isn’t necessary.
If you prefer it less cold, let a slice sit at room temp for 10 minutes before eating.
CHOCOLATE POKE CAKE FAQS
What do you poke the cake with?
A wooden spoon handle works best because the holes are wide enough for filling to sink in. A thick straw is good too.
Can I poke the cake too much?
You can. If the holes are too close together, the cake can get overly soft and fall apart when you slice. Aim for about an inch apart.
Do I pour the filling on the cake while it’s hot?
Warm, not hot. Let the cake cool about 10 minutes first. If it’s too hot, the filling can soak unevenly and the cake may turn fragile around the holes.
Can I use homemade cake instead of cake mix?
Yes. A simple chocolate sheet cake recipe works great. Just bake it in a 9×13 pan and follow the same poke and fill steps.
Why does my topping look grainy?
Usually it’s from cocoa powder or cream cheese not fully mixed. Make sure the cream cheese is softened and beat it long enough with the sugar and cocoa before folding in whipped cream.
How long does it need to chill before serving?
At least 2 hours, but overnight is even better if you have time.
Can I use chocolate ganache instead of hot fudge?
Absolutely. Warm ganache pours beautifully and tastes amazing. Just keep it thin enough to run into the holes.
Chocolate Poke Cake
Ingredients
For the cake
- 1 box chocolate cake mix 15.25 ounces, plus ingredients listed on the box (usually eggs, oil, water)
For the filling
- 1 14-ounce can sweetened condensed milk
- 1 cup hot fudge sauce
- 1 3.4-ounce box instant chocolate pudding mix
- 2 cups cold milk
For the chocolate topping
- 8 ounces cream cheese softened
- ½ cup powdered sugar
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1½ cups heavy whipping cream
Optional garnish
- ½ cup mini chocolate chips
- Chocolate syrup or extra hot fudge for drizzling
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish with nonstick spray.
- Prepare the cake mix according to the package directions. Pour into the baking dish and bake for 28 to 32 minutes, or until a toothpick comes out with a few moist crumbs.
- Let the cake cool for 10 minutes.
- Use the handle of a wooden spoon to poke holes all over the cake, spacing them about 1 inch apart.
- In a microwave-safe bowl, combine the sweetened condensed milk and hot fudge sauce. Warm for 30 to 45 seconds and stir until smooth.
- Pour the warm fudge mixture over the cake, spreading it gently so it runs into the holes. Let it sit for 10 minutes.
- Whisk the pudding mix and cold milk together for about 2 minutes until thickened but still spreadable. Pour over the cake and spread into an even layer.
- Cover and refrigerate for at least 2 hours.
- Make the topping: Beat the cream cheese, powdered sugar, cocoa powder, and vanilla until smooth. In a separate bowl, whip the heavy cream to stiff peaks. Fold the whipped cream into the chocolate mixture until fluffy.
- Spread the topping over the chilled cake. Garnish with chocolate chips and drizzle with chocolate syrup, if desired. Chill 30 minutes before slicing for the cleanest cuts.
Notes
