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Moist Caramel Chocolate Cake

Featured in Sweet Italian Endings.

This caramel-loaded chocolate cake is rich, soft, and full of flavor. Moist caramel-soaked layers topped with creamy whipped coconut-pecan frosting make it perfect for entertaining or special celebrations.

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Updated on Fri, 21 Mar 2025 22:45:49 GMT
Layers of rich chocolate topped with caramel drizzle, pecans, and frosting. Pin it
Layers of rich chocolate topped with caramel drizzle, pecans, and frosting. | recipesvaleria.com

Irresistible German Chocolate Poke Cake

Baking this treat with my grandma brings back wonderful memories. Those hidden caramel pockets inside each bite complement the decadent chocolate and sticky coconut pecan topping perfectly. I always enjoy seeing guests' surprised smiles when they discover the gooey center. There's actually an interesting background to this dessert dating back to 1852 when Samuel German developed a distinctive dark chocolate for Baker's. His chocolate later became the foundation for what we now call German Chocolate Cake, which gained popularity after appearing in a Dallas newspaper back in 1957. My poke cake twist makes everything even richer by letting sweet condensed milk and caramel soak throughout the cake. Finish it with coconut pecan frosting and Cool Whip for a truly magical dessert experience.

What Makes This Cake Special

I've saved countless family get-togethers and parties with this cake. Though it's incredibly simple to put together, it always looks fancy when served. Everyone gets excited about the chocolate, coconut and pecan mix, and those caramel-filled holes make every mouthful extraordinary. You can even make it a day before your event, which really helps when you've got guests coming over.

A mouthwatering close view of a chocolate brownie drizzled with glossy caramel and sprinkled with dark chocolate pieces. Pin it
A mouthwatering close view of a chocolate brownie drizzled with glossy caramel and sprinkled with dark chocolate pieces. | recipesvaleria.com

Ingredients Needed

  • German Chocolate Cake Mix: 1 box with the eggs, oil, water listed on package
  • Sweetened Condensed Milk: 1 can (14 oz) for extra juiciness
  • Caramel Topping: 1 jar (12 oz) gives it that wow factor
  • Coconut Pecan Frosting: 1 container (16 oz) grab ready-made to keep things easy
  • Cool Whip: 1 container (8 oz) don't forget to defrost it
  • Shredded Coconut: 1/2 cup sweetened and lightly browned
  • Pecans: 1/2 cup broken into pieces and lightly browned for texture

Frequently Asked Questions

→ What’s the reason for poking holes in the cake?

The holes let the caramel soak into the cake, keeping it moist and flavorful all the way through.

→ Can I prepare this dessert in advance?

Sure, you can make it 1-2 days early. Just keep it refrigerated, and the flavors will get even better over time.

→ How can I toast coconut and pecans?

Put them on a baking tray and bake at 350°F for about 5-7 minutes, stirring halfway through. Keep an eye to avoid burning!

→ Can this dessert go in the freezer?

You can freeze the cake part, but don’t freeze it with the toppings—Cool Whip’s texture changes after freezing.

→ Is regular chocolate cake mix okay to use?

Yes, it’ll work fine! German chocolate mix is just a bit sweeter and not as intense in chocolate taste.

Caramel Chocolate Cake

Dark chocolate cake infused with caramel sauce and sweetened condensed milk, topped with whipped cream and a crunchy coconut-pecan topping.

Prep Time
15 Minutes
Cook Time
35 Minutes
Total Time
50 Minutes

Category: Desserts

Difficulty: Intermediate

Cuisine: German

Yield: 1 cake

Dietary: Vegetarian

Ingredients

01 1 package of German Chocolate Cake Mix and the required ingredients listed (like water, eggs, and oil).
02 1 can (14 oz) of condensed milk that's sweetened.
03 1 jar (12 oz) of caramel sauce.
04 1 tub (16 oz) of frosting with coconut and pecan flavors.
05 1 small tub (8 oz) of thawed Cool Whip.
06 1/2 cup of toasted sweet coconut flakes.
07 1/2 cup of toasted pecans, finely chopped.

Instructions

Step 01

Combine the German Chocolate Cake Mix with the water, oil, and eggs as the box lists.

Step 02

Pop the batter in the oven and bake it by following the baking time on the box packaging.

Step 03

Once baked, make small holes all over the cake and pour the sweetened condensed milk into the holes so it soaks in.

Step 04

Drizzle caramel sauce evenly into the holes, letting it seep throughout.

Step 05

Coat the top of the cake with the coconut pecan frosting, spreading it evenly.

Step 06

Put the thawed Cool Whip on top of the cake and smooth it out.

Step 07

Scatter the toasted coconut flakes and chopped pecans over the top as a topping.

Notes

  1. This dessert works well for gatherings because you can make it in advance.
  2. It’s super simple to throw together but has a fancy vibe when it’s served.
  3. The flavors combine rich chocolate with caramel, pecans, and coconut.

Tools You'll Need

  • An oven.
  • A pan for baking the cake.
  • A bowl for mixing ingredients.
  • A spatula for spreading and mixing.
  • A toaster or skillet to toast nuts and coconut.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains pecans (nuts).
  • Contains dairy ingredients.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~