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This easy chocolate poke cake is a dreamy dessert made with boxed chocolate cake mix! The cake is soaked in chocolatey sweetened condensed milk, then topped with fluffy chocolate frosting and chocolate chips. It’s the ultimate crowd-pleasing treat that comes together with minimal effort—perfect for birthdays, holidays, or just because!
For another chocolatey poke cake, try my Oreo Poke Cake or Chocolate Peanut Butter Poke Cake. Need a dessert that feeds a crowd? Texas Sheet Cake is perfect!
Why you’ll love this easy chocolate poke cake recipe!
A poke cake is a sheet cake that is filled with holes… and these holes are used to soak up a filling. As the filling soaks into the cake, it infuses it with flavor and moisture, making it even more delicious than a regular cake.
In other words: poke cake recipes are the BEST.
And this chocolate version? Best of the best! Bestest! (Okay, that’s not a word, but if it was, this poke cake would earn the title.)
- Easy to make: This recipe starts with boxed cake mix so it’s easy-peasy!
- Super rich and decadent: Condensed milk and chocolate chips combine to make a ganache-like filling, then there’s homemade chocolate frosting on top.
- Perfect for a party: This cake serves 12, but really, it’s so rich you can probably squeeze a few more servings out of it.
Whether you’re hosting a crowd or simply looking for a treat to share with your family, this cake is sure to be a hit. And if you love it, you should also try my Pudding Poke Cake, Better Than Anything Cake and Almond Joy Cake too!
Table of Contents
Ingredients You Need
You can find all of the ingredients you need for this poke cake at your local grocery store.
See recipe card below this post for ingredient quantities and full instructions.
For the cake:
- Cocoa powder – Use unsweetened cocoa powder, not hot chocolate mix.
- Chocolate boxed cake mix –You’ll also need eggs, vegetable oil, and any other ingredients called for on the box. Chocolate cake or devil’s food cake both work for this recipe.
- Sweetened condensed milk – Be sure to pick up a can of condensed milk, not evaporated milk, which is unsweetened.
- Semisweet chocolate chips – This is melted with the condensed milk for a fudgy filling that seeps into the holes you poke.
For the frosting:
- Butter – I recommend using unsalted butter; if you use salted, omit the kosher salt.
- Powdered sugar – Also known as confectioners’ sugar.
- Cocoa powder – You can use natural cocoa powder or Dutch process, which has a more intense flavor.
- Heavy cream – This helps you get the right consistency.
- Mini chocolate chips – For garnish.
Variations
- Switch up the frosting: You could also use a cream cheese frosting, store-bought frosting, or even homemade whipped cream.
- Make a chocolate caramel poke cake: Use store-bought or homemade caramel sauce in place of the condensed milk and chocolate chips.
- Try another garnish: Swap the mini chocolate chips for chocolate shavings, chopped candy bars, sprinkles, or anything else that strikes your fancy!
How to Make Chocolate Poke Cake
- Bake the cake: Prepare the chocolate cake mix using the package directions. Bake the cake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the cake cool completely before moving on to the next steps.
- Poke the cake: Use the end of a wooden spoon handle to poke holes all over the cake.
- Make the filling: In a small or medium bowl, stir together the sweetened condensed milk and the melted chocolate. Pour this mixture over the cake, spreading it with a spatula so it fills all the holes you’ve made.
- Frost the cake: In a large mixing bowl, use a hand mixer to beat the butter, powdered sugar, cocoa powder, vanilla, and salt. Beat in the heavy cream, adding additional cream by the tablespoon until the frosting is creamy, but can still hold peaks. Use an offset spatula to spread the frosting onto the cake. Sprinkle the chocolate chips over the top.
Storage Instructions
- Refrigerate: Cover the cake in the pan or transfer leftovers to an airtight container and refrigerate for up to 4 days. I recommend letting the cake come to room temperature before serving.
- Freeze: Wrap tightly and freeze for up to 2 months. Thaw the cake overnight in the fridge.
Frequently Asked Questions
Poke cake is a type of cake that involves baking a cake, making holes in it, then pouring a filling over the top, which fills in those holes. Poke cakes can be made with pudding mix, Jello, or other fillings; this chocolate poke cake with sweetened condensed milk has a ganache-like filling for decadent results!
It’s best to allow the cake to cool before poking it.
Yes, it needs to be refrigerated because it has butter and heavy cream in the frosting.
The end of a wooden spoon is the most common method for poking holes in a poke cake, but a chopstick, stainless steel straw, or anything else can be used!
More Poke Cake Recipes You’ll Love
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Easy Chocolate Poke Cake
Equipment
- 9×13 baking dish
- Mixing bowl
- Hand mixer
Ingredients
FOR THE CAKE
- cooking spray
- cocoa powder
- 1 box chocolate cake mix plus ingredients called for on box
- 1 14-ounce can sweetened condensed milk
- 1 cup semisweet chocolate chips melted
FOR THE FROSTING
- 1 cup butter softened
- 2 1/2 cup powdered sugar
- 3/4 cup cocoa powder
- 2 tsp pure vanilla extract
- pinch of kosher salt
- 1/4 cup heavy cream plus more if necessary
- 1/2 cup mini chocolate chips
Instructions
- Make cake: Preheat oven to 350ºF. Grease a 9"-x-13" pan with cooking spray and dust with cocoa powder.cooking spray, cocoa powder
- Prepare chocolate cake mix according to package directions and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool completely.1 box chocolate cake mix
- Poke cake all over with the handle of a wooden spoon. In a small bowl, mix together sweetened condensed milk and melted chocolate. Pour mixture into the holes.1 14-ounce can sweetened condensed milk, 1 cup semisweet chocolate chips
- Make frosting: In a large bowl using a hand mixer, beat butter, powdered sugar, cocoa powder, vanilla, and salt. Beat in heavy cream, adding more by the tablespoon until consistency is creamy but can hold peaks.1 cup butter, 2 1/2 cup powdered sugar, 3/4 cup cocoa powder, 2 tsp pure vanilla extract, pinch of kosher salt, 1/4 cup heavy cream
- Spread frosting all over cake with an offset spatula and sprinkle with chocolate chips.1/2 cup mini chocolate chips
Notes
- Pour the filling evenly over the cake: You don’t want to dump it all on one side and have it sink in so you don’t have enough filling for the rest of the cake!
- Make sure the butter is softened: If it’s fresh out of the fridge it will stick to the beaters and you’ll have trouble incorporating it into the rest of the frosting ingredients.
- Take a shortcut (or two): To streamline the process of making this cake, you can use store-bought hot fudge for the filling and store-bought frosting for the top.
Loved the cake
We’re so glad!