Nani's Rich Chocolate Caramel Poke Cake
This incredibly moist chocolate cake is soaked in sweet caramel and topped with creamy whipped frosting and crunchy toffee bits.
recipesbynani.comThere is something so comforting about a poke cake. By poking holes into the warm cake, you let the caramel sauce seep into every single bite, making it stay perfectly moist for days.
My family loves this recipe because it feels like a fancy dessert but is actually very simple to put together. For the best texture, make sure you let the cake cool for just a few minutes before you start poking your holes.
🧺 Ingredients
- 1 box chocolate cake mix plus ingredients listed on the box
- 1 jar caramel ice cream topping
- 1 container frozen whipped topping, thawed
- 1 cup crushed toffee bits
👩🍳Instructions
- 1
Preheat your oven and bake the chocolate cake in a 9 by 13 inch pan according to the package directions.
- 2
Remove the cake from the oven and let it cool for about 10 minutes.
- 3
Use the handle of a wooden spoon to poke holes all over the warm cake.
- 4
Slowly drizzle the caramel topping over the cake, making sure it fills all the holes you created.
- 5
Place the cake in the refrigerator to chill for at least an hour.
- 6
Spread the whipped topping evenly over the top of the cooled cake.
- 7
Sprinkle the crushed toffee bits over the whipped topping just before you are ready to serve.
💡 Tips
Store any leftovers in the refrigerator covered with plastic wrap to keep the whipped topping fresh. If you want an extra touch, drizzle a little more caramel over individual slices right before serving.
Made this recipe? Let us know how it went.
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