What cake mix is closest to German chocolate?

If you can’t find a German chocolate mix, go for milk chocolate or devil’s food cake . Milk chocolate offers a similar mild flavor, while devil’s food gives a richer, deeper cocoa taste.

What is the most famous cake in Germany?

That would be Black Forest Cake (Schwarzwälder Kirschtorte) . Made with layers of chocolate sponge, whipped cream, and cherries, it’s Germany’s iconic dessert—not to be confused with the American German chocolate cake.

When making a poke cake, do you let it cool first?

Yes, but only slightly. Let the cake rest for 5–10 minutes after baking so it’s warm but not hot. This helps it hold its shape while still absorbing the filling thoroughly

What is a misconception about German chocolate cake?

A common misconception is that it originated in Germany. In reality, the cake is named after Samuel German, an American who developed a type of dark baking chocolate. It’s a U.S.-born dessert, not a German classic

German Chocolate Poke Cake Recipe – The Best Rich & Moist Treat (2025)

Name: German Chocolate Poke Cake Recipe – The Best Rich & Moist Treat (2025)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: For the Cake Base:; 1 box German chocolate cake mix (or chocolate fudge/milk chocolate mix); 3 eggs (as listed on box instructions); 1/2 cup vegetable oil; 1 cup water; For the Poke Filling:; 1 can (14 oz) sweetened condensed milk; For the Coconut Pecan Frosting:; 1 cup evaporated milk; 1 cup packed brown sugar; 3 egg yolks; 1/2 cup unsalted butter; 1½ cups sweetened shredded coconut; 1 cup chopped pecans; 1 tsp vanilla extract

Description

This moist and rich German Chocolate Poke Cake Recipe combines a soft chocolate cake with sweetened condensed milk and homemade coconut pecan frosting. It’s easy to make, ultra-decadent, and perfect for any occasion.

Ingredients

Scale

For the Cake Base:

1 box German chocolate cake mix (or chocolate fudge/milk chocolate mix)

3 eggs (as listed on box instructions)

1/2 cup vegetable oil

1 cup water

For the Poke Filling:

1 can (14 oz) sweetened condensed milk

For the Coconut Pecan Frosting:

1 cup evaporated milk

1 cup packed brown sugar

3 egg yolks

1/2 cup unsalted butter

1½ cups sweetened shredded coconut

1 cup chopped pecans

1 tsp vanilla extract

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Prepare the cake mix as directed on the package. Pour into the pan and bake for 28–32 minutes or until a toothpick comes out clean.
Remove from oven and let cool for 5–10 minutes.
Poke holes all over the warm cake using the handle of a wooden spoon.
Pour condensed milk evenly over the cake, allowing it to soak into the holes. Chill in the fridge for at least 1 hour.
Meanwhile, make the frosting: In a saucepan over medium heat, whisk evaporated milk, brown sugar, egg yolks, and butter. Stir constantly for 10–12 minutes until thickened.
Remove from heat. Stir in coconut, pecans, and vanilla.
Spread the frosting evenly over the chilled cake.

Optional: Add whipped cream or ganache for extra indulgence. Chill or serve immediately.

Notes

You can make the frosting a day ahead and store it in the fridge.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 12 Servings
Calories: 520
Sugar: 45g
Sodium: 340mg
Fat: 28g
Saturated Fat: 15g
Carbohydrates: 63g
Fiber: 2g
Protein: 6g
Cholesterol: 85mg