Chocolate Poke Cake with Whipped Topping – Moist & Easy

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If you’re searching for a chocolate dessert that’s rich, moist, and guaranteed to satisfy every sweet craving, this Chocolate Poke Cake is your dream come true. With its tender cake base, creamy chocolate filling, and velvety whipped topping, this indulgent treat is perfect for chocolate lovers who want a show-stopping dessert with minimal effort.

Ideal for potlucks, birthdays, or easy weeknight desserts, this cake is soaked with luscious chocolate milk and topped with a smooth chocolate drizzle. Every bite melts in your mouth—making it an instant crowd-pleaser and a staple in your comfort food dessert collection.

Why You’ll Love This Chocolate Poke Cake

• Super simple—made with cake mix and pantry staples

• Moist and creamy texture from the chocolate milk soak

• No-fail dessert for parties, birthdays, or potlucks

• Kid-approved and adult-loved

• Easy to make ahead and chill for the next day

• Great way to elevate boxed cake mix

Ingredient Breakdown

• Chocolate Cake Mix: The base of the cake—quick, consistent, and delicious.

• Eggs, Oil, Water: Combine as directed for a moist, tender cake.

• Chocolate Milk: Soaks into the poked holes for extra richness.

• Whipped Topping: Light and fluffy—adds a creamy layer on top.

• Semisweet Chocolate Chips: Melted and drizzled for a silky chocolate finish.

Step-by-Step Instructions

1. Bake the Cake
   Preheat your oven to 350°F (175°C). Prepare the chocolate cake mix according to the box instructions. Pour the batter into a greased 9×13-inch baking pan and bake as directed (usually 28–32 minutes).

2. Cool Briefly
   Remove the cake from the oven and let it rest for about 15 minutes. The cake should still be warm but not hot.

3. Poke the Cake
   Using the handle of a wooden spoon or a thick skewer, poke holes evenly across the surface of the cake, about 1 inch apart. Be sure to go deep to allow full absorption.

4. Make the Chocolate Cream Soak
   In a mixing bowl, whisk together the chocolate milk and thawed whipped topping until fully combined and smooth.

5. Soak the Cake
   Slowly pour the chocolate mixture over the cake, allowing it to seep into the holes. Spread gently to evenly coat the surface. Let it sit for 10 minutes.

6. Add the Chocolate Topping
   Drizzle or spread the melted semisweet chocolate chips over the top. Use an offset spatula if needed for an even layer.

7. Chill & Serve
   Refrigerate the cake for at least 2 hours, or overnight, to let the flavors meld and the filling set. Slice and serve cold.

Pro Tips

• Poke deeply: Make sure the holes reach the bottom for full flavor infusion.

• Don’t skip the chill: This cake gets better as it rests.

• Use room-temp milk and topping: Prevents separation when mixing.

• Warm the chocolate topping slightly if needed: For easier spreading.

• For extra flair: Sprinkle crushed Oreos, toffee bits, or chocolate curls on top.

Ingredient Swaps or Variations

• Different cake mix: Try devil’s food or fudge cake for a deeper cocoa flavor.

• Add mix-ins: Sprinkle in mini chocolate chips or chopped candy before soaking.

• Use whole milk or heavy cream: For an even richer soak.

• Make it mocha: Replace some chocolate milk with brewed coffee.

• Try flavored whipped topping: Like chocolate or vanilla swirl.

Serving Suggestions

• Pair with a scoop of vanilla ice cream

• Serve with fresh strawberries or raspberries for contrast

• Drizzle with caramel sauce or hot fudge for extra decadence

• Garnish with mint leaves or whipped cream for a polished presentation

Make Ahead + Storage Tips

• Make Ahead: Bake and assemble the cake up to 24 hours in advance.

• Storage: Keep covered in the fridge for up to 4 days.

• Freezing: Freeze slices tightly wrapped for up to 2 months. Thaw in the fridge overnight.

• Reheating: Best served chilled—no reheating necessary!

Frequently Asked Questions (FAQ)

Can I use homemade whipped cream instead of frozen topping?
Yes! Just be sure it’s stabilized (add a little gelatin or cornstarch) to keep it from separating.

What can I use instead of chocolate milk?
You can use regular milk mixed with chocolate syrup or try a chocolate protein shake for a fun twist.

Do I need to poke the cake while it’s warm?
Yes, it helps the soak absorb better into the cake layers.

Can I make this in a round cake pan?
Yes, but it works best in a 9×13-inch pan for even soaking and easier serving.

Is it okay to use hot fudge instead of melted chocolate chips?
Absolutely. It will make the topping thicker and richer—just warm it slightly before spreading.

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