Description
A rich and indulgent chocolate caramel poke cake made with a moist chocolate cake base soaked in gooey caramel, topped with fluffy whipped topping or chocolate frosting, and finished with chocolate and caramel chips.
Ingredients
1 (13.25-ounce) box chocolate cake mix
Ingredients listed on cake mix box (eggs and vegetable oil), using milk instead of water
¾ cup caramel sauce
1 (16-ounce) container cool whip or chocolate frosting
¾ cup chocolate chips
¾ cup caramel chips
Cooking spray
Instructions
- Preheat the oven to 350°F (175°C) and spray a 9×9-inch cake pan with non-stick cooking spray.
- Prepare the chocolate cake mix according to package directions, replacing the water with milk. Mix until smooth and fully combined.
- Pour the batter into the prepared pan and bake for 33–38 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and place it on a cooling rack. While still warm, use a sharp knife to poke holes across the entire cake about every ½ to 1 inch.
- Pour the caramel sauce evenly over the cake, allowing it to seep into the holes. Warm the caramel slightly if needed for easier pouring.
- Let the cake cool completely.
- Spread the cool whip or chocolate frosting evenly over the cooled cake.
- Sprinkle chocolate chips and caramel chips evenly over the top.
- Slice and serve.
Notes
Warm caramel sauce slightly if it is too thick to pour easily.
Do not oversaturate the cake to avoid sogginess.
Store covered in the refrigerator for up to 4 days.
Freeze without topping and thaw before adding frosting or cool whip.
For a salted caramel twist, sprinkle flaky sea salt on top.
Add chopped nuts or crushed candy bars for extra texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 34 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
