Chocolate Poke Cake
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. Simple, nostalgic, and completely irresistible.
12
pieces
Ingredients
Cake
- 1 box (15.25 oz) (432 g) chocolate cake mix any kind (Devil’s food, fudge, etc.)
- 1 cup (170 g) milk chocolate chips
- ingredients as called for on cake mix box typically eggs, water, oil - see box instructions
Pudding Layer
- 2 packages (3.9 oz each) (220 g) instant chocolate pudding mix must be instant, not cook-and-serve
- 3.5 cups (830 ml) milk whole milk preferred, 2% is fine
Topping
- 1 container (8 oz) (227 g) whipped topping thawed
- 2 tbsp (10 g) unsweetened cocoa powder
- 1 tsp (5 ml) vanilla extract
- 1/2 cup (85 g) semi-sweet chocolate chips for garnish, optional
Equipment
- 9x13 inch Baking Dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
- wooden spoon
- Spatula
Instructions
- Prep your pan and oven: Preheat oven to 350°F (175°C) and coat a 9x13-inch baking dish with cooking spray (or line with parchment).
- Mix up the cake batter: Prepare cake mix batter as directed on the box (usually with eggs, water, and oil). Stir in milk chocolate chips at the end. Spread evenly in the prepared pan.
- Bake the cake: Bake for 25–30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and let cool for 5 minutes.
- Make the pudding: While the cake is baking, whisk together instant pudding mix and milk in a large bowl until smooth and thickening (about 2 minutes). Set aside.
- Poke the cake: Using the handle of a wooden spoon, poke holes all over the surface of the slightly cooled cake, spacing about 1 inch apart. Don’t poke all the way through.
- Pour and settle the pudding: Pour the pudding mixture slowly over the entire cake, spreading with a spatula and gently tapping the pan to help the pudding sink into holes.
- Let it chill: Let the cake cool to room temperature, then cover with plastic and chill in the refrigerator for at least 2 hours (or overnight for best results).
- Prepare the topping: In a bowl, gently stir together thawed whipped topping, cocoa powder, and vanilla extract until smooth and fluffy.
- Frost and garnish: Spread the chocolate whipped topping over the chilled cake. Sprinkle with semi-sweet chocolate chips for garnish, if desired.
- Serve: Cut into squares and serve chilled. Enjoy!
Notes
This cake keeps covered in the fridge for up to 5 days. To freeze, wrap individual squares and store in a zip-top bag for up to 2 months—thaw in the fridge or on the counter before eating.
- Feel free to customize the cake mix, pudding flavor, or toppings (crushed cookies, peanut butter, ganache, etc.).
- Dairy-free? Swap for non-dairy milk and whipped topping but use full fat for best pudding set.
Nutrition
Calories: 340kcal | Carbohydrates: 45g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 350mg | Potassium: 160mg | Fiber: 2g | Sugar: 34g | Vitamin A: 150IU | Calcium: 110mg | Iron: 2mg