Chocolate Poke Cake From Scratch is one of the most amazing and moist cakes you’ll ever have!
A secret ingredient brings out the chocolatey goodness in the cake while adding a rich layer of homemade pudding keeps it extra moist! It’s all topped off with a simple one minute chocolate frosting!
A Tip For Enhanced Chocolate Flavor
This is one of the most amazing chocolate cakes of all time! My son calls this his favorite cake hands down!
Making a chocolate poke cake from scratch is easier than you think and it’s so worth the extra time!
If you love a great chocolatey flavor, I have a little secret to share with you! Adding just a little bit of coffee to the batter brings out the rich chocolate flavor (but don’t worry, you don’t taste a coffee flavor). This even works in place of water if you’re making a boxed mix!
Originally I made this cake for my son’s 18th birthday…but of course when you have a house full of teenage boys and a chocolate cake, getting photos is kind of challenging. *Sigh* … so I had to make the cake AGAIN, oh the hardships, more chocolate cake! And it was just as amazing!
Pourable Poke Cake Topping
The cake itself is decadent and moist with an amazing rich chocolate flavor…even without the pudding on top, it is excellent!!
The homemade pudding is super easy and quick and takes this cake to the next level! The whole thing is topped with my absolute favorite one minute easy chocolate frosting. This “poured frosting” is quick to make and requires not spreading, just pour over the cake and tilt to spread!
Items you’ll need for this recipe:
- 9 x 13 pan
- chocolate chips
- cocoa powder
After trying this Chocolate Poke Cake From Scratch, you may never want to use a boxed recipe again!
Chocolate Poke Cake From Scratch
Ingredients
Cake
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 eggs
- 1 cup brewed coffee cooled
- 1 tablespoon fresh lemon juice
- 1 cup milk
- ½ cup vegetable oil
- ½ teaspoon vanilla extract
Chocolate Pudding Layer
- ⅔ cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 3 tablespoons cornstarch
- 1 pinch salt
- 2 ¼ cups milk
- 1 tablespoon butter
Frosting
- ⅓ cup milk
- ⅓ cup butter softened
- 1 ¼ cups granulated sugar
- 1 cup semi-sweet chocolate chips
Instructions
Cake
- Preheat oven to 350 degrees F. Grease & flour a 9x13 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.
Chocolate Pudding
- In a saucepan, combine sugar, cocoa powder, cornstarch and salt, mix well. Add in cold milk, stir until combined.
- Turn heat to medium high stirring constantly until mixture comes to a boil.
- Allow to boil for 1 minute while stirring, remove from heat and stir in butter.
- Allow to cool for 5 minutes stirring occasionally. Poke the cake all over with the end of a wooden spoon. Pour warm pudding over warm cake. Tap the pan allowing the pudding to seep into the cake.
- Cover and refrigerate for 4 hours or overnight. (Frost after slightly cooled, about 30 minutes)
Poured Frosting
- In a saucepan, combine milk, butter, & sugar over medium high heat.
- Bring to a rolling boil and allow to boil 45 seconds.
- Remove from heat and add chocolate chips.
- Whisk until smooth and shiny and immediately pour over the cake. Refrigerate until set.
Video
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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Cake adapted from allrecipes.com
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When go you add milk and lemon juice,it says set aside
Then no further directions are given
The soured milk is added in step 4.
How do I print the recipe without printing 40 pages of other stuff?
There is a print button to the right if the ingredients list.
I made this wonderful recipe for a picnic and it was fantastically delicious! I absolutely love the THREE layers of chocolate! The cake was moist. The pudding layer was an added bonus. The frosting supurb! This will definitely go on my fav list!
I’m so glad you loved it Lisa!
Can I reduce the sugar content? If so, by how much?
I have only made this recipe as written.
Thanks,
I tried it out and it turned out really great! I just used one cup of sugar in the cake mix, which didn’t affect the flavor!
Thanks for the great recipe!!!
So glad you enjoyed it!
I made this last week and my family love it. Can I substitute the vegetable oil with melted butter?
I haven’t tried this recipe with butter so I can’t say for sure.
If i had to remove the eggs in this recipe bcos of egg allergy would you know what i could replace it with for it to still work?
I’m sorry, I haven’t tried this without eggs but maybe somebody else will have a good suggestion.
flax eggs- I don’t remember the exact measurements offhand, but easy to look up!
I have a recipe similar to this one but I will give this one a try my chocolate
I hope you enjoy it!
I just made this and I have a question. Is the pudding suppose to cover the top after poured over? I guess I was just thinking it would somehow get sucked down into the holes. I did tap the pan several times. It just seems like a lot of pudding on top. I’m sure it will be delicious either way. I was just curious. I still need to make the frosting and pour over, but I’m excited to try it! Yesterday was my birthday and I wanted to make this, but the day got away from me so I’m doing it today. Thanks for the recipe!
Happy Birthday! I hope your day (and your cake) was wonderful! It does sit on top and create a layer. While it rests for 4 hours a lot of the pudding will seep into the cake but you will still have thin layer on top.
Hi,so do you use All-purpose flour
Yes, I use all purpose flour for this recipe.
Can you taste the coffee in the finished product?
You cannot taste the coffee in this recipe.
I made this last week, Turned out fantastic, My husband loved it!! will absolutely be making this again
I’m so glad he loved it! :)
Can this recipe be doubled?
This recipe can be doubled but would need to be baked in two 9×13 pans.
What could I use instead of Lemon Juice?
You could either use white vinegar or replace the milk & lemon juice with buttermilk.
I had to make this twice because everyone at work loved it! My boss is on a carb free diet but she had to have a second piece.Thank you for the recipe!
I’m so glad everyone loved it!
How far in advance can the cake be made? I need to bring a cake to a dinner party tomorrow evening around 6 – can I make it tonight and keep it in the fridge until I have to leave for the party? Thanks!!
Yes, this can definitely sit overnight, even a couple of days in the fridge and still be perfect!
Has anyone ever froze this cake? I am dying to try this out! Thanks
I made this poke cake with some changes. To make it more healthy i just pour chocolate frosting all over the cakewith some holes in the cake and it came out delious and not to sweet
Do i take the cake out of its mold?
No, this cake is served from the baking dish.
So after 1 week in the fridge, I finally ate the last piece of this cake. It held up well in a airtight container. I followed the directions, and cake was a bit runny when I put it in the oven. I had to bake it an extra 10-15 minutes longer than stated. Othet than that i followed the recipe exactly, quite easy to follow, and all I have to say is WOW!! This has been by far the best chocolate cake I have ever had, and I’m pretty picky. The moistness of this cake is to die for, not to mention that it is so rich! Better have your glass of milk handy…. you will definitely need it. LOVE, LOVE, LOVE this cake!
I’m so glad you loved it Vanessa! Thank you for sharing, great to know it kept a whole week in the fridge… although I’d have to hide it way in the back corner to keep it that long around here! ;)
Do you have a recipe like this, but other than chocolate? It’s my favorite, but my hubby is more vanilla, banana, coconut type.
I don’t have a poke cake that isn’t chocolate however my friend Averie has a couple of delicious recipes!
http://www.averiecooks.com/2015/06/pineapple-poke-cake-with-pineapple-glaze.html
http://www.averiecooks.com/2016/05/better-anything-peanut-butter-cake.html
My grandma used to make jello poke cakes. Use any flavor/s jello you like and make the cake the same as this recipe (any flavor cake) poke holes add liquid jello and refrigerate. So yummy!
I agree Keegan, poke cakes are so yummy and just so tasty and moist!
Este es el pastel de chocolate mas delicioso que he probado en mi vida!!!!! Me quedó PERFECTO!