Chocolate Caramel Poke Cake
A rich chocolate poke cake soaked in caramel and condensed milk, topped with whipped cream and candy bar crunch.
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Servings: 12 people
Equipment
- 9x13 inch baking pan
- Large mixing bowl
- Electric hand mixer
- Whisk
- Wooden spoon or thick skewer
- Rubber spatula
- Cooling rack
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 1 cup salted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2½ cups all-purpose flour
- ½ cup Dutch process cocoa powder
- ½ tsp baking soda
- ½ tsp baking powder
- 1 cup caramel sauce
- 1½ cans (14 oz each) sweetened condensed milk
- 1 tub (8 oz) Cool Whip, thawed
- 1 cup chopped Heath bars
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and sugar with an electric mixer until smooth.
- Beat in the eggs and ½ can of sweetened condensed milk.
- Add the flour, cocoa powder, baking soda, and baking powder. Whisk gently until the batter is smooth and no dry streaks remain.
- Pour the batter into a 9x13 inch pan and bake for 40 minutes.
- Remove from the oven and use the handle of a wooden spoon to poke holes all over the cake.
- Slowly pour the caramel sauce and remaining condensed milk over the cake, allowing it to soak in. Let cool for 30 minutes.
- Once cooled, spread the Cool Whip evenly over the cake and top with chopped Heath bars.
- Slice and serve!
Notes
- Storage: Best enjoyed fresh, but can be stored in the fridge for up to 4 days. For longer freshness, use real whipped cream instead of Cool Whip.
- Caramel Tips: Use store-bought or homemade—both work beautifully.
- Soaking Trick: Pour half the caramel + condensed milk first, let it soak in, then pour the rest to avoid pooling.
- No Dutch Cocoa? Regular cocoa powder will work in a pinch—just note the flavor won’t be quite as deep.