This chocolate caramel poke cake is a moist chocolate cake with caramel sauce soaked into the warm cake, then everything is covered with a rich chocolate frosting.
This cake is super rich and sweet, so if you have a serious sweet tooth and LOVE chocolate, then this one is for you. Just make sure you have a glass of milk handy.
Hey there! Before you scroll, there’s lot’s of important stuff in the post!…including the FAQ section, which may answer any questions you might have about this recipe. Enjoy!
Chocolate and caramel are the perfect combination. The caramel sauce soaks into the warm chocolate cake, so when you take a bite, you get moist chocolate cake, caramel and creamy chocolate buttercream.
This chocolate poke cake with caramel sauce takes a bit of time because you’ll make the cake from scratch and the buttercream, but it’s SO good and worth it.
The good thing though is that you don’t have to make the caramel sauce from scratch.
Ingredient Notes:
Now let’s talk about just some of the ingredients in this cake. (The printable list of all ingredients are in the recipe card below.)
All-purpose flour: You’ll just use plain all-purpose flour for this cake, so there’s no need to go out and buy any special type of flour.
Unsweetened natural cocoa powder: This is just plain cocoa powder that hasn’t been sweetened and can be found on the baking aisle in grocery stores. (For questions about using this cocoa powder instead of Dutch cocoa powder, see the FAQ section below.)
Light brown sugar: I like to use regular granulated sugar and brown sugar in chocolate cakes because I think it really amps up the flavor and makes it a little richer.
Butter and oil: I find that the oil makes the cake super moist, but adding a bit of butter gives it a really good buttery taste.
Vanilla extract: It sounds strange to add vanilla extract to a chocolate cake, but it just really enhances the chocolate taste.
Hot coffee or hot water: You need a hot liquid of some sort to help the cocoa powder melt into the other liquid ingredients. You won’t be able to taste the coffee though as it really just brings out the flavor of the chocolate.
Of course, you can always just use hot water if you hate coffee or if you don’t have any.
Caramel sauce: You’ll use this as the glaze that will soak into the chocolate cake. It’s completely fine to use the type in the jar. That’s what I did. It just makes things easier.
Butter, cocoa powder, confectioner’s sugar and vanilla: These are the main ingredients for the chocolate frosting that goes on top. You’ll want to see the FAQ section and the recipe notes section for an alternative to this if you’d like a cake that isn’t quite as sweet.
(Make sure to check out the FAQ section below in this post for ingredient and substitution questions.)
How to make this cake:
Let’s talk about how to make this chocolate caramel poke cake. (The printable instructions are in the recipe card below.)
Step 1:
Preheat the oven to 325 degrees F and spray or grease a 13×9 inch baking pan or dish.
Step 2:
In a large mixing bowl, add the dry ingredients and mix well.
Step 3:
In another bowl, add all the liquid ingredients (except for the hot coffee) and whisk well.
Step 4:
Add the liquid ingredients to the dry ingredients and mix with an electric mixer only until the ingredients are just combined.
Step 5:
Add the hot coffee (or hot water) and mix until well combined. Be really careful not to over-mix at this point.
Step 6:
Pour the cake batter into the pan and bake at 325 degrees F for approximately 35-40 minutes.
Step 7:
Once the cake is baked, take it out of the oven and cool on a wire rack for only about ten minutes and follow the directions for the glaze.
Step 8:
To make the caramel glaze, add the caramel sauce to a bowl and warm in the microwave for about 20 seconds.
Step 9:
Once the cake has cooled for about 10 minutes, poke holes into the cake with a wooden skewer, then pour the caramel sauce over the cake.
(Note that if you want a less sweet version of this cake, only use one jar of caramel sauce.)
You can save about ¼ of the caramel sauce to drizzle onto the top of the cake.
Step 10:
Now, cover the cake with plastic wrap and chill in the refrigerator for about 2-3 hours.
Step 11:
To make the frosting, mix the butter with an electric mixer on medium speed until smooth. Then add the cocoa powder and salt and mix.
Add in 3 cups of confectioner’s sugar, mix, then add 2 tablespoons of milk, the vanilla extract and the last 2 cups of confectioner’s sugar and mix again.
Note if you want a less sweet version of this cake, either make half the amount of frosting or just cover the cooled cake in whipped cream instead of the frosting.
Step 12:
Add the frosting to the cooled cake, then drizzle on the remaining caramel sauce.
Tips & FAQs:
Don’t use Dutch-processed cocoa powder as it isn’t acidic like natural cocoa powder is and using it would cause the other ingredients to need to be adjusted. If you want more information about the different types of cocoa powder, see this post: Why Do Recipes Say Not to Use Dutch Processed Cocoa Powder?
Make sure to spoon the flour into the measuring cup and level it off when measuring. Don’t scoop the flour with the measuring cup as that can end up adding too much flour to the batter and will make the cake dry and/or dense.
Unsalted is always best because you can estimate the proper amount of salt that will be added plus salted has a different water content than unsalted. However, if you’re unable to get unsalted butter, you can use salted in the cake and the buttercream, but omit the additional salt that each recipe calls for.
No, you don’t have to use coffee, but do not omit the liquid. Note that the cake will not have a coffee taste though if you use coffee. The coffee just brings out the chocolate flavor.
If you don’t like the idea of using coffee though, you can just use hot water and it will turn out just as tasty. Just make sure not to completely omit the liquid though.
This cake is very rich and sweet, so if that’s not your thing, you may want to make some adjustments.
To make it less sweet, you can: Use 1 can of caramel sauce instead of two. The cake won’t have as much caramel flavoring, but it will cut down on the sweetness. You may also choose to make only ½ the chocolate frosting and have a thinner layer of it on the top of the cake. Another option is to omit the chocolate frosting and just cover the cake in whipped cream instead.
This cake is done baking when a toothpick inserted into the center of the cake comes out with a few moist crumbs on it or clean, but no raw batter.
This cake is best eaten after it’s baked because the caramel sauce needs to soak into the warm cake. Freezing it after that may not work out well.
This cake should be stored covered and in the refrigerator and can last up to about 4 days.
The cake recipe portion probably could but I wouldn’t poke holes in it and pour the glaze over a layer cake though. I think that would make the cake fall apart when stacked.
If you’re looking for a chocolate cake recipe written to be a layer cake, you might want to check this one out here: Chocolate Butter Cake
This cake is best served at room temperature. If cold, microwave slices for about 10-15 seconds and serve. (If you’ve used whipped cream instead of frosting for the cake, do not microwave.)
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Video:
Recipe
Chocolate Caramel Poke Cake
Ingredients
For the cake:
- 2 cups all-purpose flour
- ¾ cup unsweetened natural cocoa powder (not Dutch processed cocoa-see FAQs in the post for questions)
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- ½ cup unsalted butter, melted but not hot (1 stick)
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup milk
- 3 large eggs (closer to room temperature)
- ½ cup strong brewed hot coffee (or hot water if you prefer)
For the caramel glaze: (see notes on how to make this cake a little less sweet if wanted)
- 2 (16 ounce) jars caramel sauce or topping
For the frosting: (see notes on how to make this cake a little less sweet if wanted)
- 1 ½ cups unsalted butter, room temperature (3 sticks)
- ½ cup unsweetened natural cocoa powder
- 1 pinch of salt
- 5 cups confectioner’s sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk (may add another tablespoon or two if needed)
Instructions
For the cake:
- Preheat the oven to 325 degrees F.
- Spray or grease a 13×9 inch baking pan or dish.
- In a large mixing bowl, add the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt and sugars). Mix well with a whisk.
- In another bowl, add all the liquid ingredients (except for the hot coffee) and whisk well. Don't worry if the butter clumps up a little.
- Add the liquid ingredients to the dry ingredients and mix on medium with an electric mixer only until the ingredients are just combined. Scrape down the sides of the bowl and mix again for about 5-10 seconds more.
- Add the hot coffee (or hot water) and mix until well combined. Be careful not to over-mix at this point. Once well combined, stop mixing. Scrape down the sides of the bowl and mix again for about 5-10 seconds only.
- Pour the cake batter into the pan and bake at 325 degrees F for approximately 35-40 minutes. A toothpick inserted into the middle should come out with a few moist crumbs on it or clean, but no raw batter.
- Once the cake is baked, remove from the oven and cool on a wire rack for only about ten minutes and follow the directions below for the glaze.
For the caramel glaze: (see notes on how to make this cake a little less sweet if wanted)
- While the cake is cooling, add the caramel sauce to a bowl and warm in the microwave for about 20 seconds.
- Once the cake has cooled for about 10 minutes, poke holes into the cake with a wooden skewer, then pour the caramel sauce over the cake. (Reserve about a ¼ of the caramel sauce to drizzle over the top of the cake after the frosting has been added.)
- Cover the cake with plastic wrap and chill in the refrigerator until it's cooled down (about 2-3 hours).
For the frosting: (see notes on how to make this cake a little less sweet if wanted)
- While the cake is cooling, make the frosting. Mix the butter with an electric mixer on medium speed until smooth.
- Add the cocoa powder and salt and mix on low until combined, then on medium until well incorporated. Scrape down the sides of the bowl and mix again.
- Add in 3 cups of confectioner's sugar. Mix on low until combined, then on medium until fully incorporated.
- Add 2 tablespoons of milk, the vanilla extract and the last 2 cups of confectioner's sugar. Mix on low until combined, then on medium until fully incorporated. Scrape down the sides of the bowl, then mix again.
- Check the texture of your buttercream and if it's too thick, add milk only a teaspoon at a time, and mix after each addition.
- Once desired consistency is achieved, mix on medium-high for a couple minutes to make it light and fluffy.
- Add the frosting to the cooled cake, then drizzle on the remaining caramel sauce.
Notes
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Nutrition
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Amanda
This cake was pretty easy to make and I followed Kara’s advice for the less sweet option using only one jar of caramel topping and cutting the buttercream recipe in half. It turned out perfect! Yum, yum, yum! Family loves it!
Kara
Amanda, I’m so glad everyone loved it! Thanks for the wonderful review. 🙂