Chocolate Caramel Poke Cake Recipe
This chocolate caramel poke cake is absolutely delicious – perfectly moist and full of flavour! The combination of creamy chocolate frosting, caramel drizzle and toffee bits is to die for.
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Inspired by my love for all things chocolate and caramel, this easy cake recipe is sure to become a family favorite! This delectable rich chocolate cake is filled with caramel and tastes even better than it sounds – perfect for chocolate lovers!
Why use boxed cake mix?
Box cake mix is used in this recipe as a simple chocolate cake base. I love how quick and easy it is to make a cake using Betty Crocker chocolate fudge cake mix. It taste just as yummy as one made from scratch in my opinion!
What is a poke cake?
A poke cake is one where holes are poked into the cake after baking with the handle of a wooden spoon. Then a sweet filling or sauce is poured into the open area for the cake to soak up and absorb.
This method of preparing cake makes for some of the most flavourful and moist chocolate cake that I have ever had! This decadent chocolate cake truly tastes as good as it looks!
How to make chocolate caramel poke cake:
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Ingredients:
- Betty Crocker chocolate fudge cake, prepared
- 20 Werthers Original chewy caramels
- 1 container Duncan Hines chocolate frosting
- 3 Tbsp milk or heavy cream
- 1 Tbsp toffee bits
Directions:
1. Prepared the boxed cake mix in a medium bowl with a hand mixer. Bake cake according to package directions in one 9×13″ or two 8×8″ pans.
2. Allow the cake to cool completely.
3. Unwrap the caramels and place them into a microwave safe bowl. Add the milk and microwave at 15 second intervals, stirring between each until a smooth caramel forms.
4. Use a bamboo skewer or the end of a wooden spoon to poke holes into the cooled cake about 1″ apart.
5. Pour two thirds of the caramel sauce into the holes in the cake.
6. Cover the entire cake in chocolate frosting.
7. Drizzle the remaining caramel sauce over the chocolate frosting.
8. Sprinkle toffee bits over top of the cake.
This caramel filled chocolate cake is so moist and delicious! The combination of the two is beyond yummy and creates the ultimate chocolate poke cake.
Store this tasty dessert wrapped in plastic wrap or in an airtight container at room temperature for a few hours. It can also be stored in the fridge for a week or freezer for up to three months.
You could totally have fun experimenting with different cake and frosting flavours. Next time try vanilla cake and frosting with caramel sauce for a different take on this easy dessert. The possibilities are endless!
Favorite versions:
- Add chocolate chips, chocolate shavings or toffee bits to the box cake batter.
- Fill with instant chocolate pudding or sweetened condensed milk.
- Top with cool whip, hot fudge sauce, marshmallow fluff, drizzle chocolate syrup or chocolate ganache.
There is so much chocolate in this delicious cake that it’s sure to be a chocolate lover’s dream and a hit with the entire family. For more yummy desserts be sure to check out these Oreo Cake recipe, Oreo Dirt Pie recipe, Keto Mug Cake recipe or Peanut Butter Cheese Cake.
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Some of my kitchen essentials:
- I love using this non-stick bakeware for all of my baking.
- These silicone mitts are perfect for grasping hot pans and baking dishes.
- This Henckel Knife is my favorite for slicing and dicing in the kitchen.
- These parchment paper bags are perfect for packaging and these large Rubbermaid food storage containers are great for storing baking in the freezer.
If you love this chocolate caramel poke cake recipe, please give it a five star review and help me share it on Facebook or Pinterest so that others can enjoy it too!
Chocolate Caramel Poke Cake
Ingredients
- Betty Crocker chocolate fudge cake prepared
- 20 Werthers Original chewy caramels
- 1 container Duncan Hynes chocolate frosting
- 3 Tbsp milk
- 1 Tbsp Toffee bits optional
Instructions
- 1. Prepared the boxed cake mix and bake as directed in one 9×13" or two 8×8" pans.
- 2. Allow the cake to cool completely.
- 3. Unwrap the caramels and place them into a microwave safe bowl. Add the milk and microwave at 15 second intervals, stirring between each until a smooth caramel forms.
- 4. Use a bamboo skewer to poke holes into the cake about 1" apart.
- 5. Pour two thirds of the caramel sauce into the holes in the cake.
- 6. Cover the entire cake in chocolate frosting.
- 7. Drizzle the remaining caramel sauce over the chocolate frosting.
- 8. Top with toffee bits.
Nutrition
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