Chocolate Caramel Cake is a delicious poke cake recipe that is ultra moist and delicious & fully loaded with caramel!
A decadent cake soaks up caramel for a moist and rich dessert that everyone goes crazy for!
You know how you have those few recipes you’re known for. The recipes and dishes that people always expect you to bring to events… *this* Chocolate Caramel Cake (along with my famous Carrot Cake) is the cake I’m known for. I am ALWAYS asked to bring this poke cake and it always gets rave reviews!
It has been known in our family as Divorce Cake for years… the first time I made it, my husband loved it so much that he ate the WHOLE cake! He then told me if I made it again he’d have to leave me… and “Divorce Cake” was born! Our friends have called it divorce cake for as long as I can remember and even though I always make it… he’s still here (I think he stays for the cake).
What is a Poke Cake?
If you’ve never had a poke cake before, this will rock your world! A poke cake is exactly what it sounds like.. a fluffy cake poked all over and usually topped with a sauce like caramel or chocolate. I have a killer Chocolate Poke Cake From Scratch that I top with a homemade pudding mixture. Any kind of cake works and I even make a colorful Red White and Blue Poke Cake for the holidays but I do think this Caramel Chocolate Cake is my fave!
The caramel chocolate cake starts with a cake baked to tender perfection and while still warm, like a typical poke cake, I poke holes all over the top. The cake is then topped with caramel sauce and sweetened condensed milk which will seep into the holes and make it insanely moist.
I make this cake using a from-scratch cake mix but you can also use a boxed cake mix to save time if you’d like!
The whole cake is then cooled and topped with whipped topping (or freshly whipped cream) and drizzled with more caramel and chocolate. I love to add shavings of chocolate and even Heath Bits to decorate it.
One thing I love about this cake is that it’s better if it sits overnight. That means it’s easy to make ahead of time and perfect for potlucks, parties, and dinners.
Chocolate Caramel Cake
Ingredients
- 1 9 x13 chocolate cake either boxed or homemade recipe below
- 1 can sweetened Condensed Milk
- 1 cup Caramel Ice Cream Topping or homemade
- 8 ounces whipped topping or 2-3 cups whipped cream
- chocolate sauce & chopped chocolate for garnish
HOMEMADE CHOCOLATE CAKE (OPTIONAL)
- 1 ¾ cups flour
- 1 ¾ cups sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 eggs
- 1 cup brewed coffee cooled
- 1 tablespoon lemon juice
- 1 cup milk
- ½ cup vegetable oil
- ½ teaspoon vanilla extract
Instructions
- Cake (if using a box mix, follow the directions for a 9×13 pan)
HOMEMADE CHOCOLATE CAKE
- Preheat oven to 350°F. Grease & flour a 9×13 inch pan.
- Combine milk & lemon juice and set aside. (The mixture will thicken slightly)
- Combine flour, sugar, cocoa, baking soda & baking powder in a large bowl.
- Add eggs, coffee, soured milk, oil and vanilla. Beat medium speed for 2 minutes. Pour into prepared pans. (Your batter may seem runny at this point but it will bake up beautifully.)
- Bake 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Be sure to check the cake at 30 minutes so it doesn’t over cook.
- Remove the cake from the oven and cool 15 minutes.
ASSEMBLY
- Poke holes all over the entire cake using the end of a wooden spoon. Pour the sweetened condensed milk and ¾ of the caramel sauce over the cake allowing it to seep into the holes.
- Cover and refrigerate overnight (minimum 4 hours, longer is better)
- Top with whipped topping, remaining caramel sauce, chocolate sauce and chopped chocolate.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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After you put the topping on do you store in fridge?
We refrigerate the cake for 4 hours or overnight before adding the toppings Leah!
I love all your recipes they are easy and delicious.
Delicious cake! I made it for my son’s 17th birthday. Everyone enjoyed it! Thank you for the recipe.
Happy Birthday to your son Terri!
Looks good!
Caramel – handmade? would like how when you have time Holly?
LOL, caramel is surprisingly easy to have bubbling away on the stove while you’re prepping other things :) (and it tastes SO good). I use this caramel sauce recipe.
Mmmmm good. just made it and mDe homemade caramel sauce for it too
So, so good
So happy that you love the cake Cynthia!
I made this cake also the chocolate cake from scratch and brought it to bible study for dessert and it was a hit. Thank you. Will be making this again.
So glad you loved it Tanya!
In your recipe for homemade chocolate cake, you add lemon juice to your milk. why don’t you just add buttermilk? Thanks for your recipes!
You can use buttermilk if you’d like. Many readers don’t have buttermilk on hand so soured milk is a great option.
Love the idea for this recipe and going to make it for our Christmas get together. Should I add the whipped cream right before serving? OR should I add it after it cools off a little in the fridge? I am making this the night before our get together.
Adding the whipped cream once it cools will ensure it doesn’t melt. Enjoy!
Have you ever tried to make this in cupcake form?
I’m considering it for a work function, it sounds delicious, but I was hoping for cupcakes.
I haven’t tried it. I’m sure you could. Let us know if you try it Becky!
When it says a can of sweetened condensed milk, what is the recommended size of the can?
A standard size can of sweetened condensed milk is 15 oz., 1 ⅓ cups.
Hi,it sure looks incredible,I was wondering if I can make it using round tin instead of 13*9 also using caramel sauce n condensed milk will it turns out to b more sweet? Thanks
I’ve only tried this as written, please let us know how it works out if you try it!
I have a can of sweetened condensed caramel flavored milk that I’d love to use – but do you think that might be TOO much caramel? (Like that’s even a thing, right??)
I think that sounds decadent! I am going to have to try it myself!
Hi Holly, is 9×13 cm? Or inch?
Thanks
9×13 is inches
I was just wondering why there is no slat in this cake recipe? Did you find it works better without or doesn’t need it. I am making it right now and was curious. Thanks for the recipe!
You’re welcome! I find the cake doesn’t need salt, but feel free to add some if you like a little salt in your cake.
Gosh this recipe look heavenly!! I like to make cakes from scratch when I can, but the coffee concerns me a bit as I don’t like the taste of it at all. I know coffee is often used a chocolate flavor inhanser. Will there be a hint of coffee flavor in this cake after using a cup? Thanks so much for sharing this recipe. I can’t wait to make it for the family!
I don’t taste the coffee but I love the flavor of coffee. You could replace it with a different liquid (water would be best). Enjoy!
I’m in process of making this cake. One question. Do I mix the condensed milk and 3/4 cup caramel sauce together and then pour over cake?
I don’t usually mix them, I just pour them overtop.
How long will it last, if stored in freezer?
It should be fine for up to a couple of months.
Hi Holly! I am making this cake for my boyfriend’s birthday (he LOVES caramel and chocolate!). I am trying to keep it a surprise and it would make things easier if I could make the cake two nights in advance. Do you think that would work or will it not taste as good?
Let me know as soon as you can (would love to make it tonight!). I am very excited to try it out. I know he will love it!
It would be perfect made 2 days ahead of time. Happy Birthday to your boyfriend!
Hey, Holly! I happen to have a quart of milk just barely sour from a night of the refrigerator having shut off. I was going to toss it, but would that work in place of combining lemon juice and milk to sour? Can’t wait to try this recipe either way, thanks!
I would not suggest using spoiled milk as spoiled milk can have bacteria while this soured milk is just curdled.