German Chocolate Poke Cake

A rich, fudgy chocolate cake soaked with sweetened condensed milk, topped with chocolate frosting, shredded coconut, and pecans for a classic German chocolate dessert experience.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 12 slices

Course: Cake, Dessert

Cuisine: American, German

Calories: 350

Ingredients Method Notes

Ingredients

Dry Ingredients

1 cup unsweetened cocoa powder for bold chocolate flavor
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 for tenderness
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water to smooth the batter and intensify cocoa flavor

Toppings

1 can sweetened condensed milk (14 oz) for soaking
1 cup sweetened shredded coconut
1 cup chopped pecans for crunch
1 cup chocolate frosting for topping

Method

Preparation

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

Baking

Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
Let the cake cool for 10 minutes, then poke holes all over the surface using a fork.
Pour the sweetened condensed milk evenly over the warm cake, allowing it to soak in.

Finishing

Once the cake is completely cooled, spread the chocolate frosting evenly on top.
Top with shredded coconut and chopped pecans.
Slice into squares and serve.

Notes

For the best results, whisk dry ingredients thoroughly to prevent clumping and avoid overmixing once the wet ingredients are added. Frost the cake when it's cool to keep the frosting thick.