Chocolate Poke Cake Easy Oven Recipe

Name: Chocolate Poke Cake
Prep time: 20 min
Cook time: 30 min
Total time: 150 min
Ingredients: 1 box (15.25 oz) chocolate cake mix (any kind (Devil’s food, fudge, etc.)); 1 cup milk chocolate chips; ingredients as called for on cake mix box (typically eggs, water, oil - see box instructions); 2 packages (3.9 oz each) instant chocolate pudding mix (must be instant, not cook-and-serve); 3.5 cups milk (whole milk preferred, 2% is fine); 1 container (8 oz) whipped topping (thawed); 2 tbsp unsweetened cocoa powder; 1 tsp vanilla extract; 1/2 cup semi-sweet chocolate chips (for garnish, optional)

Dark, glossy, fudgy, and unapologetically chocolaty, this chocolate poke cake layers boxed mix, pudding, and whipped topping into a gooey snack-dinner-dessert trifecta. With rich cocoa, fluffy vanilla-kissed topping, and a cascade of chocolate chips, it’s like a sheet pan baked itself a hug.

If gooey, moist, pudding-drenched bites of cake aren’t already calling your name, well, give it a minute. This is the kind of cake you bring to a potluck and suddenly realize you should’ve made two. Or three. It’s not fussy, but boy does it deliver. Let’s bake some joy, yes?

Don’t let this one slip away — pin it now and thank yourself later!

Why You’ll Love this Chocolate Poke Cake

This one’s a no-brainer on a Wednesday night when you just want dessert to show up and do the most. No frills, just chocolate doing its job.

Ridiculously simple to make: You just mix, bake, poke, pour, chill, and slather. No layers, no piping, no stress.
Texture for days: Every bite’s a gooey forkful of soft cake and pudding with cool whipped topping.
Make-ahead friendly: In fact, it gets better in the fridge. Like a cake that ages like a fine wine… made from a box.
Customizable everything: Cake mix brand, pudding flavor, toppings—you can tweak it for moods or whatever’s lurking in the pantry.
Nostalgic vibes only: It’s giving ‘90s church potluck in the best possible way. Brownie-adjacent, but fluffier.

Ingredient Notes

You won’t need a novel’s worth of groceries here—just pantry basics and a few sweet helpers.

Chocolate cake mix: Any standard 15.25-ounce boxed mix works. Devil’s food adds an extra-rich twist if you’re feeling wild.
Milk chocolate chips: These melt quietly into the baked cake. You won’t notice them at first—until you do. And then… wow.
Instant chocolate pudding mix: Be sure it’s instant, not cook-and-serve. It needs to thicken fast and go straight into the poked cake.
Milk: Whole milk gives the best pudding texture, but 2% isn’t a dealbreaker.
Whipped topping: Feel free to use Cool Whip or a store-brand. Just let it thaw before attempting anything fancy.
Cocoa powder: This deepens the chocolate flavor in the whipped topping, so it’s more “chocolate cloud” than “vanilla shrug.”
Vanilla extract: Just a splash smooths everything out. It’s a quiet star.
Semi-sweet chocolate chips: Totally optional, but they’re great for garnish. They also bounce amusingly when you sprinkle them, so… bonus entertainment.

How To Make This Chocolate Poke Cake

This cake honestly feels like cheating, in the best way. It’s simple enough to pull off without measuring anxiety, but the pay-off is rich and wildly satisfying.

Prep your pan and oven: Preheat the oven to 350°F and spritz your 9×13-inch baking dish with cooking spray. If you hate stuck-on bottoms, you can also line it with parchment.
Mix up the cake batter: Follow the box instructions—usually eggs, water, oil—and stir in the milk chocolate chips at the end. Pour it into your prepared pan; don’t worry if it looks humble. Magic’s coming.
Bake the cake: Pop it in the oven for about 25–30 minutes. It’s done when a toothpick just comes out clean with a few fudgy crumbs.
Make the pudding while it bakes: With about 5 minutes left on the cake timer, whisk the instant pudding and milk together until no lumps remain. It should start thickening a bit.
Poke the cake (gently): After the cake cools just a couple minutes, poke holes all over the surface using the handle of a wooden spoon. Don’t go all the way to the bottom or you’ll lose your filling to the abyss.
Pour and settle the pudding: Slowly pour the pudding mixture over the warm cake, letting it creep into the holes. Use a spatula to spread it evenly, then gently tap the dish on the counter to help things sink where they belong.
Let it chill (literally): Let the cake cool at room temp, then wrap it in plastic and stick it in the fridge for at least 2 hours. Overnight is even better if you’ve got the willpower.
Whip up that topping: In a fresh bowl, stir the thawed whipped topping with cocoa powder and vanilla until smooth, fluffy, and somehow slightly addictive.
Slather and garnish: Spread the cocoa topping all over the cooled cake. Sprinkle with semi-sweet chocolate chips if you’re feeling fancy, or just dive in fork-first.

Storage Options

Let’s say you somehow have leftovers. (Congrats on your self-control.) Here’s how to make them last:

This chocolate poke cake keeps beautifully in the fridge. Just cover it snugly with plastic wrap or foil and it’ll stay happy and moist for up to 5 days. The pudding sets more as it chills, and the cake doesn’t dry out. Honestly, it’s almost better on day two.

Freezing? Totally doable. Slice and wrap individual pieces in plastic then pop them into a zip-top bag. When the chocolate craving strikes, just thaw in the fridge for a few hours or let it sit on the counter for 30 minutes or so.

Reheating isn’t really a thing with this cake. It’s meant to be cold, cool, and quietly intense with its chilled chocolate layers. But if you must warm it slightly, microwave in short bursts—no judgment.

Variations and Substitutions

Versatility is part of what makes this cake special. You can tweak without consequence, which is kinda rare in dessert land.

Different cake mix: Swap in devil’s food, dark chocolate fudge, or even German chocolate for subtle differences.
Non-dairy options: Use a plant-based whipped topping and non-dairy milk for a dairy-free twist (just use full-fat for the pudding to set right).
Peanut butter swirl: Drop spoonfuls of peanut butter into the batter before baking and swirl them with a knife. Let’s get magical.
Add crushed cookies on top: Think Oreos, chocolate grahams, or even your favorite cereal for crunch drama.
Try a chocolate ganache topping: If whipped topping isn’t your thing, go all luxe with a warm ganache poured over the top.

What to Serve with Chocolate Poke Cake

You’ve got the cake. Now what? Honestly, it could stand alone, but if you’re in hosting mode—or just hungry—there are some dreamy duos out there.

If it’s a brunch-y gathering, pair this with something lighter like fluffy Bisquick waffles. Cake for brunch is 100% fair game. The light crispiness from waffles balances the plush cake like a charm.
Serve with a scoop of plain vanilla ice cream and a tiny pinch of flaky sea salt. Trust me. The contrast between cold and gooey is wildly satisfying.
A shot of espresso or strong brewed coffee won’t just balance the sweetness, it’ll make you feel like you’re living your most sophisticated dessert life.
If you want to go full retro dessert party, add a tray of old-fashioned whoopie pies on the side. Soft, handheld nostalgia to go with your chilled cake squares.

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I use a homemade chocolate cake instead of boxed mix?

Totally! If you’ve got a go-to scratch cake recipe, use it here. Just make sure it fills a standard 9×13-inch pan and isn’t too dry. The pudding layer will help, but starting with a nice moist cake gives you an even better final texture. That said, boxed mixes hold up beautifully, especially when you’re after speed or convenience. No cake snobbery here.

Why do I need to poke holes in the cake?

Ah, the signature move! Poking holes creates little channels for the pudding to seep into. That’s what gives this cake its iconic rich, ultra-moist texture. Without the holes, the magic stops at the surface. You don’t have to be perfect about it—but try to space your pokes evenly and not poke all the way through.

Can I make this chocolate poke cake ahead of time?

Yes, and honestly, it’s even better that way. Making it a day ahead gives the flavors time to cozy up and the pudding more time to soak and settle. Just keep it lightly covered in the fridge, and wait to add the topping until just before serving if you want it to look extra tidy.

How do I keep the topping from deflating?

Whipped topping is surprisingly sturdy, but make sure it’s fully thawed before mixing in the cocoa and vanilla. Don’t over-whip it or try to whip air into it—it’s already fluffed to perfection. Stir it gently with a silicone spatula until everything is just combined, then pop it back in the fridge until it’s ready to be spread.

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

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