From-Scratch German Chocolate Poke Cake
Flour, cocoa and buttermilk are the starting point for this poke cake, with no box of mix in sight. The batter is a classic creamed one: butter and sugar beaten until fluffy, four eggs and vanilla, then the dry ingredients and buttermilk added in turns. It bakes in a 9×13 pan for 30 to 35 minutes and comes out tall and tender enough to take a serious soak.
After ten minutes of cooling, a skewer goes in all over the top. Sweetened condensed milk and evaporated milk, stirred together, get poured slowly over the holes and sink into the crumb. Coconut and chopped pecans follow, scattered straight onto the damp surface, the same pairing you find in a German chocolate frosting. The final layer is a simple ganache: heavy cream heated to a simmer, poured over chopped dark chocolate, stirred smooth and spread across the top before the cake goes into the fridge to set.
Be generous with the poking. More holes, spaced closely, let the milk reach every corner, while a few scattered pokes leave dry patches and puddles. Dark chocolate is what I reach for here, because the soaked layer and the coconut bring plenty of sweetness on their own and the slight bitterness keeps each square from tasting like candy. Cold from the fridge, the ganache slices cleanly.
It is one of the bigger bakes among my dessert recipes, and it feeds a crowd.
PrintFrom-Scratch German Chocolate Poke Cake
A buttermilk chocolate cake baked in a 9×13 pan, soaked with two milks, sprinkled with coconut and pecans and finished with dark chocolate ganache.
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 16 servings 1x
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups buttermilk
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 cup heavy cream
- 8 oz dark chocolate, chopped
Instructions
- Heat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a bowl, whisk together the flour, baking soda, salt and cocoa powder.
- In a large bowl, beat the butter and sugar until creamy. Add the eggs and vanilla and mix well.
- Add the flour mixture and the buttermilk to the butter mixture in alternating additions, mixing just until combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes, then poke holes all over the cake with a skewer.
- Stir the condensed milk and evaporated milk together and pour evenly over the cake, letting it soak in.
- Sprinkle the coconut and pecans over the cake.
- Heat the heavy cream in a saucepan until it begins to simmer. Remove from the heat, add the chopped chocolate and stir until smooth.
- Pour the chocolate mixture over the cake and refrigerate until set.
Frequently Asked Questions
Why isn’t the milk mixture soaking into the cake?
Usually there are not enough holes. Poke the cake all over with a skewer and pour the milk slowly and evenly so it has time to sink in rather than run to the edges.
Can I make it without an electric mixer?
Yes, you can beat the butter and sugar by hand with a sturdy spoon or whisk. It takes more effort to get the mixture creamy and the batter smooth.
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