Chocolate Caramel Poke Cake

Name: Chocolate Caramel Poke Cake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 15.25 ounce Chocolate Devils food cake mix; 24 ounces Caramel ice cream topping sauce (2 jars); 1 Chocolate buttercream frosting; ½ cup Mini chocolate chips; 1 ½ cups Chopped pecans

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5 from 91 votes

Prep: 10

Cook: 25

Total: 35

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Chocolate Caramel Poke Cake delivers all the indulgence of your favorite chocolate‑caramel candies, but wrapped up in a rich, ultra‑moist cake. And because it’s made as a poke cake, the whole process is wonderfully simple, just bake, pour, and let all that caramel goodness soak right in.

If you love a tender poke cake, try my Pina Colada Poke Cake and my Oreo Poke Cake. They are moist and delicious.

A slice of the chocolate caramel poke cake on a white plate.

Why this Chocolate Caramel Poke Cake Recipe Works

This is one of those amazing desserts that my family and friends request me to make over and over again. It looks and tastes like it is difficult to make but is so easy.

30 Minutes: It truly is so easy, even if you never thought you could bake, everyone will be so impressed with this candy bar cake.
Easy Ingredients: All found in pantry or fridge, it will be one of your favorite cakes with the smooth caramel and chocolate.
Family Friendly: If they are a fan of chocolate and caramel then they will love this cake! It will be a huge hit.
Adaptable: Can make it lower-calorie and dairy free.
Effortless Sophistication: It uses a cake mix shortcut but tastes entirely homemade thanks to the layering of textures (fluffy cake, gooey filling, creamy topping, and crunchy nuts).
Better with Time: Unlike many cakes that go stale, poke cakes actually improve after 24 hours as the flavors meld.

Do I Poke The Holes While The Cake Is Hot or Cold?

The dessert on a white plate with a fork.

For this specific turtle version, it is best to poke the holes while the cake is still warm (about 5–10 minutes out of the oven). This allows the warm caramel and condensed milk to soak into the warm cake more effectively. However, you must let it cool completely before adding the whipped topping, or the “frosting” will melt into a puddle

What Reader’s Are Saying…
⭐⭐⭐⭐⭐

“Definitely a crowd-pleaser and perfect for satisfying any sweet tooth!”
~ Ana

Ingredient Notes for the Whipped Cream Chocolate Poke Cake

This cake takes very few ingredients and can be made very quickly. It is one of the main reasons why I love to make this caramel cake.

Get the full printable recipe with specific measurements and directions in the recipe card below.

Cake mix, and the ingredients need to make the delicious poke cake.

Chocolate Cake Mix: Provides a reliable, airy structure that can hold up to heavy liquid fillings.
Caramel Sauce: The star flavor; it provides the “turtle” profile and creates the gooey pockets. Pour the caramel on top of the sheet cake recipe. It makes cake super moist.
Pecans & Chocolate Chips: Essential for the “Turtle” theme, providing the necessary crunch and a boost of cocoa to the cake with caramel.

Variations and Substitutions to Make Chocolate Poke Cake Recipe

You can use different nuts, different varieties of box cake mix and even different toppings. You can use sweetened condensed milk or other fillers to make this cake.

The “Salted” Turtle: Sprinkle fleur de sel or coarse sea salt over the caramel layer for a salted caramel sauce twist. You can make homemade caramel of you like.
Caramel Cream Poke Cake: you can mix heavy cream and delicious caramel together. Caramel sweetened condensed milk works great together as well.
Sweetened Condensed Milk: Adds a fudgy, milky sweetness that binds the caramel to the cake.
Nut-Free: Swap pecans for crushed pretzels to keep the crunch without the allergens.
Mocha Version: Use 1 cup of strong cooled coffee instead of water when you prepare cake mix to deepen the chocolate flavor. You can make with a chocolate sauce to place in the holes in the cake.
Frosting Swap: Use a chocolate ganache or a caramel buttercream instead of whipped topping for a much richer, heavier delicious cake.

Special Equipment Needed to Make Caramel Cake with Chocolate Cake Mix

You will need the standard equipment to make the cake. Mixing bowls, cake pan etc.

Wooden Spoon (Rounded Handle): The secret tool. Using the end of a wooden spoon creates holes that are wide enough for the thick caramel to enter (fork tines are often too small).

How to Make A Caramel Chocolate Poke Cake

You can use a homemade chocolate cake in place of the boxed chocolate cake. You can also make homemade caramel topping in place of the jar sauce.

Get the full printable recipe with specific measurements and directions in the recipe card below.

Cake Batter: Begin by preheating the oven and preparing your baking pan with cooking spray. Then, prepare your chocolate cake mix per the package directions, pour your cake batter into the pan, and bake cake.
Poke Holes: Remove cake from the oven and let cool for about 10 minutes. Then with the handle of a wooden spoon poke holes throughout the cake. While the cake is still warm, take one jar of the caramel sauce and pour it all over the top of the whole cake. Then set to the side and let cool completely.
Frost and Top the Caramel Chocolate Cake: Meanwhile, make the chocolate buttercream frosting by whipping all the frosting ingredients together. Next, when the cake has cooled completely, frost with the chocolate frosting and then sprinkle on the chocolate chips and the pecans. Lastly, drizzle the remaining jar of caramel sauce on top of the cake and serve.

Poking the holes and adding the filling and frosting the cake.

Prep Ahead Suggestions to Make a Chocolate Caramel Cake

If you love chocolate and caramel than this is the cake for you to make. My cake will be a huge hit with your family and friends. Especially when you can prep it in advance.

Store: Keep covered in the refrigerator for up to 5 days.
Freeze the Cake: You can freeze the baked and “poked” cake (with the liquid filling). Make sure cake is covered. However, it is better to wait and add the whipped topping and pecans fresh after thawing.

Alternate Cooking Methods for this Easy Caramel Dessert Recipe

Cupcakes: You can make “Turtle Poke Cupcakes” by baking the batter in liners, poking a single hole in the center of each, and filling with the caramel mixture.
Slow Cooker: You can make a “dump cake” version of this in a crockpot, though the texture will be more pudding-like than a traditional sliced cake.

Store, Reheat and Use Leftovers for this Chocolate Sheet Cake

Store: Keep covered in the refrigerator for up to 5 days.
Freezing: You can freeze the baked and “poked” cake (with the liquid filling). However, it is better to wait and add the whipped topping and pecans fresh after thawing.
Reheating: Most people prefer this cake cold. If you want it warm, microwave a slice for only 10–15 seconds; any longer and the whipped topping will liquefy.
Leftover Hack: Scoop leftovers into glasses to create Chocolate Turtle Trifles, layering extra whipped cream and nuts between scoops of cake.

Common Questions About This Chocolate and Caramel Cake Recipe

Why Is My Cake Soggy At The Bottom ?

This usually happens if you poke the holes all the way through to the bottom of the pan. The liquid pools underneath the sponge instead of staying inside it. Aim to poke about ¾ of the way down. Another cause is pouring the liquid while the cake is cold; the liquid stays on top rather than being absorbed, eventually sinking to the bottom in a heavy layer.

How Many Holes Do I Poke In The Cake?

Most poke cakes do best with 25–40 holes, depending on the size of your pan and the tool you use.
Make 5–6 rows across the cake. Poke 5–7 holes per row. Space them about 1 inch apart so the filling can soak in evenly without turning the cake mushy. You want enough holes for the caramel (or whatever filling you’re using) to seep into every slice, but not so many that the cake collapses or becomes overly saturated.

A square of the chocolate caramel poke cake.

Expert Tips for Making Caramel Chocolate Poke Cake

Don’t Poke to the Bottom: Stop about 3/4 of the way down. If you poke all the way to the bottom of the pan, the caramel will pool under the cake and make the bottom crust soggy.
The “Slow Pour”: Pour the caramel mixture slowly and use a spatula to “encourage” the liquid into the holes before it spreads across the surface.
Toast Your Pecans: Spend 5 minutes toasting the pecans in a dry pan before topping. This significantly improves the flavor and keeps them crunchy longer against the moist topping.
Serve this recipe with:Zucchini Chocolate Cake or my Microwave Chocolate Cake Recipe.

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