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This chocolate toffee poke cake combines moist chocolate cake, caramel, condensed milk, and toffee bits for a cake that is pure decadence in every single bite!
I’ve been keeping things on the lighter/brighter side lately with my lemon sorbet and layered lemon dessert. But now it’s time to share something for all of the chocolate lovers.
This dessert is pure decadence. Chocolate cake gets soaked in a condensed-milk-and-caramel mixture, then topped with whipped topping and toffee bits. It’s rich, chocolatey, caramely, and so good.
This chocolate toffee poke cake is perfect to share, so whip it up for your next party or cookout!
WHAT IS A POKE CAKE?
Have you ever heard of poke cakes?
Poke cakes are 13×9-inch cakes that get “poked” with a straw or the handle of a wooden spoon after they have baked. Some kind of filling then gets poured over the top, filling the holes and soaking into the cake itself.
Sometimes the filling is a pudding, sometimes it is a jello mixture, sometimes it is a condensed milk mixture…there are a ton of different options depending on the flavor of the poke cake you’re making.
The cake then usually gets topped with whipped cream or whipped topping to cover the holes. Sometimes other garnishes or toppings are added to complement the flavor of the cake.
I went through a short poke cake phase a few years ago where I shared recipes for banana pudding poke cake, coconut poke cake, and caramel apple poke cake. And I’m here to tell you: I’m in another poke cake phase right now.
This chocolate toffee poke cake is the one that sparked this renewed love. I have seen some people call cakes with these same flavors “better than sex cake,” but I kind of hate that name. So I just choose to call it chocolate toffee poke cake!
HOW TO MAKE CHOCOLATE TOFFEE POKE CAKE
This chocolate toffee poke cake consists of a moist chocolate cake, a condensed milk and caramel “filling” and toffee bits on top. It’s absolutely one of the most decadent desserts you could think of!
Ingredients you’ll need
There are a few components for this poke cake.
For the cake base, you will need:
- 1 package devil’s food cake mix
- 1 package instant chocolate pudding mix
- 3/4 cup sour cream
- 3/4 cup vegetable oil
- 3 large eggs, lightly beaten
- 2 teaspoons pure vanilla extract
- 1/2 cup warm water
That’s right, we’re using my doctored cake mix here! It makes for a super moist, tender chocolate cake but it comes together in absolutely no time at all.
For the drizzle/filling, you will need:
- 1 can sweetened condensed milk
- ¾ cup salted caramel sauce
- Pinch of flaky sea salt
Don’t skip that pinch of sea salt here. The salt really rounds out the flavor of the caramel and makes the dessert taste incredible!
If you’re curious, I have a whole guide to the types of salt.
For the topping, you will need:
- 8 ounces Cool Whip
- ¼ cup salted caramel sauce
- 1 cup Heath English Toffee Bits
Those toffee bits pair so well with the chocolate and the caramel and they add a delicious crunch to the top of this chocolate toffee poke cake.
Making this recipe
The first step to making chocolate toffee poke cake is making the chocolate cake base.
Using a mixer, beat together the cake mix, pudding mix, sour cream, oil, eggs, vanilla, and water for about 2 minutes until the batter is well combined. Spoon the batter into a greased 13×9-inch pan and bake for 30-35 minutes.
You’ll know the cake is done when the top of the cake springs back when lightly touched and a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, whisk together the sweetened condensed milk, ¾ cup of the caramel sauce, and the sea salt.
When the cake comes out of the oven, grab a large smoothie or bubble tea straw or the handle of a wooden spoon and poke holes across the top of the cake. You want to space them out every inch or so and have them go halfway into the cake.
Pour the condensed milk mixture evenly over the cake. Make sure it gets into all of the holes.
Let the cake cool to room temperature. Cover it and refrigerate for at least 4 hours. When the cake has chilled, spread the whipped topping across the top, drizzle with the rest of the caramel sauce, and sprinkle on the toffee bits.
FAQS
Can I use greek yogurt instead of sour cream in the cake?
Absolutely. Plain greek yogurt will work just as well as sour cream in the cake base.
Can I use a homemade cake mix to make chocolate toffee poke cake?
Yes! If you don’t want to use a store-bought cake mix, you can definitely use a homemade one. My friend Megan has a great recipe for homemade devil’s food cake mix.
What can I use instead of whipped topping?
If you plan to serve the cake immediately after topping it, you could use homemade whipped cream.
If you are going to top the cake a few hours before you plan to serve it (such as if you’re taking it to a cookout or party), I recommend using whipped cream frosting instead. It is stabilized so the whipped cream won’t weep after a couple of hours and will hold up much better over time.
What kind of caramel sauce should I use?
You definitely want to use a salted caramel sauce in this chocolate toffee poke cake recipe. The salt is important for balancing out the sweetness of the cake – it is super rich!
I personally like using a homemade version. I have a post that walks you through how to make caramel sauce – it’s easier than you think.
If you don’t want to make your salted caramel sauce, look for a high-quality jarred version. Mrs. Richardson’s is my go-to brand, but I also like the one from Stonewall Kitchen.
Where do you find toffee bits?
Look for toffee bits in the baking aisle by the chocolate chips and other baking chips.
There are two types of toffee bits: Heath English Toffee Bits and Milk Chocolate Toffee Bits. Use the English toffee bits in this recipe – they don’t have the extra chocolate on them.
You can also try making your own toffee bits for this chocolate toffee poke cake.
Chocolate Toffee Poke Cake
Equipment
Ingredients
- 1 box devil’s food cake mix 15.25 ounces
- 1 box instant chocolate pudding mix 3.9 ounces
- ¾ cup sour cream
- ¾ cup vegetable oil
- 3 large eggs lightly beaten
- 2 teaspoons pure vanilla extract
- ½ cup warm water
- 1 can sweetened condensed milk 14-ounces
- 1 cup salted caramel sauce divided use (see note below)
- Pinch of flaky sea salt
- 8 ounces frozen whipped topping Truwhip or Cool Whip, thawed according to package directions
- 1 cup Heath English Toffee Bits
Instructions
- Preheat oven to 350°F and line a 9×13-inch pan with parchment paper or spray with non-stick cooking spray.
- In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mix, sour cream, oil, eggs, vanilla and water. Beat for about two minutes on medium speed until well combined. Be sure to scrape the bottom of your bowl as needed.
- Spoon batter into the prepared pan and use an offset spatula or spoon to spread the batter into an even layer.
- Bake in preheated oven for 30-35 minutes or until the top of the cake springs back when lightly touched.
- While the cake is baking, combine sweetened condensed milk, ¾ cup caramel sauce and sea salt in a medium bowl until thoroughly combined.
- As soon as the cake comes out of the oven, use a smoothie straw or handle of a wooden spoon to poke holes across the cake, spaced every inch or so, halfway into the cake.
- Pour the condensed milk and caramel sauce mixture evenly over the cake, making sure the mixture gets into the holes.
- Allow the cake to cool to room temperature and then cover and chill for at least 4 hours. Once the cake has chilled, evenly top with whipped topping, sprinkle on the Heath English toffee bits and drizzle with remaining caramel sauce.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just joined your website. I have used your recipes often and they are wonderful!
Thanks for stopping by and sharing, Suzi! Happy baking –
Jamie
Been making this for years, and it is fabulous..gets better each day that goodness soaks in. I use Heath candy bars on top with adds a little more chocolate!
So glad you enjoy it, Cathy! Thanks for stopping by and sharing your feedback. Happy baking –
Jamie