20 Decadent Chocolate Poke Cake Recipes with a Twist

Calling all chocolate lovers! If you think poke cakes can’t get any more indulgent, think again. We’ve rounded up 20 irresistibly rich and creative chocolate poke cake recipes that take this classic dessert to the next level. From boozy twists to seasonal surprises, these easy-to-make treats are perfect for potlucks, parties, or just satisfying that sweet tooth. Get ready to dig in—your new favorite dessert is waiting!

Triple Chocolate Poke Cake with Ganache Drizzle

This decadent poke cake is a chocolate lover’s dream—moist cake, creamy filling, and a glossy ganache drizzle make it irresistible.

Ingredients:

• 1 box (15.25 oz) chocolate cake mix, plus ingredients listed on the box (eggs, oil, water)
• 1 (3.9 oz) box instant chocolate pudding mix
• 2 cups cold whole milk
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream
• 1/4 cup sweetened condensed milk
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Prepare the chocolate cake mix according to package directions and bake in a 9×13-inch pan for 25–30 minutes, until a toothpick comes out clean.
2. While the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface, about 1 inch apart.
3. In a bowl, whisk together the chocolate pudding mix and cold whole milk until thickened, about 2 minutes. Stir in the sweetened condensed milk and 1 tsp vanilla extract. Pour evenly over the cake, spreading to fill the holes.
4. Refrigerate the cake for 1 hour to set. Meanwhile, make the ganache: Heat the heavy cream in a small saucepan until steaming (do not boil). Pour over the chocolate chips in a heatproof bowl, let sit for 2 minutes, then stir until smooth.
5. Drizzle the ganache over the chilled cake and let it set for 10 minutes before slicing.

The magic of this cake? The pudding seeps into every nook, making each bite extra moist and fudgy.

Tip: For an extra chocolatey twist, sprinkle mini chocolate chips over the ganache while it’s still wet.

Chocolate Caramel Poke Cake with Sea Salt

This decadent poke cake is a showstopper—rich chocolate cake soaked in caramel, topped with fluffy whipped cream, and finished with a sprinkle of sea salt for the perfect sweet-salty bite.

Ingredients

• 1 box (15.25 oz) chocolate cake mix, plus ingredients listed on the box (eggs, oil, water)
• 1 cup caramel sauce (store-bought or homemade), divided
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1/2 tsp flaky sea salt

Instructions

1. Preheat oven to 350°F. Prepare the chocolate cake mix according to package instructions and bake in a 9×13-inch pan for 25–30 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minutes.
2. Use the handle of a wooden spoon to poke holes all over the warm cake, spacing them about 1 inch apart. Pour 3/4 cup of caramel sauce evenly over the cake, letting it seep into the holes. Let cool completely.
3. In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form, about 3–4 minutes. Spread over the cooled cake.
4. Drizzle the remaining 1/4 cup caramel sauce on top and sprinkle with flaky sea salt. Chill for at least 1 hour before serving.

The magic here is how the caramel soaks into every bite, turning the cake into an ultra-moist, gooey delight—while the sea salt cuts through the sweetness for balance.

Tip: For extra richness, warm the caramel slightly before pouring it over the cake—it’ll absorb even better!

Peanut Butter Chocolate Poke Cake

This decadent poke cake is a dreamy mashup of rich chocolate and creamy peanut butter—perfect for satisfying your sweet tooth with minimal fuss.

Ingredients:

• 1 box (15.25 oz) chocolate cake mix, plus ingredients listed on the box (eggs, oil, water)
• 1 cup creamy peanut butter
• 1/2 cup sweetened condensed milk
• 1/4 cup whole milk
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream
• 1/2 cup chopped peanuts (optional, for topping)

Instructions:

1. Prepare the chocolate cake mix according to package directions in a 9×13-inch baking dish. Bake as directed, then let cool for 15 minutes.
2. Using the handle of a wooden spoon, poke 12–15 holes evenly across the warm cake.
3. In a microwave-safe bowl, heat 1 cup creamy peanut butter and 1/2 cup sweetened condensed milk in 30-second intervals until smooth. Whisk in 1/4 cup whole milk, then pour evenly over the cake, spreading to fill the holes.
4. In a separate bowl, microwave 1 cup semi-sweet chocolate chips and 1/2 cup heavy cream in 20-second bursts, stirring until smooth. Pour over the cake, spreading gently to cover.
5. Chill for at least 2 hours (or overnight) before slicing. Sprinkle with 1/2 cup chopped peanuts just before serving, if using.

The magic here? The peanut butter mixture seeps into every nook, creating pockets of nutty goodness in every bite.

Tip: For extra flair, drizzle melted peanut butter over the chilled cake before adding the peanuts.

Chocolate Raspberry Poke Cake with Fresh Berries

This dreamy poke cake is a showstopper—moist chocolate cake soaked with raspberry syrup, topped with fluffy whipped cream and juicy berries for a dessert that’s as pretty as it is delicious.

Ingredients:

• 1 box (15.25 oz) chocolate cake mix, plus ingredients listed on the box (eggs, oil, water)
• 1 cup seedless raspberry jam
• 1/4 cup hot water
• 1 1/2 cups heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 cup fresh raspberries
• 1/2 cup fresh blackberries

Instructions:

1. Preheat oven to 350°F. Prepare chocolate cake mix according to package instructions and bake in a 9×13″ pan for 25–30 minutes, until a toothpick comes out clean. Let cool 10 minutes.
2. Whisk together raspberry jam and 1/4 cup hot water until smooth. Use the handle of a wooden spoon to poke holes all over the warm cake, then pour the raspberry mixture evenly over the top, letting it soak in. Cool completely.
3. In a large bowl, beat heavy whipping cream, 2 tbsp powdered sugar, and 1 tsp vanilla extract until stiff peaks form. Spread over the cooled cake.
4. Scatter 1 cup fresh raspberries and 1/2 cup blackberries over the whipped cream. Chill for at least 1 hour before serving.

The magic here? The raspberry syrup seeps into every bite of the cake, making it irresistibly moist while keeping the whipped topping light and airy.

Tip: For extra shine, brush the berries with a little warmed apricot jam before arranging.

Mint Chocolate Poke Cake with Cream Cheese Frosting

This dreamy poke cake combines rich chocolate with cool mint for a dessert that’s as fun to make as it is to eat—perfect for potlucks or late-night cravings!

Ingredients

• 1 box (15.25 oz) chocolate cake mix, plus ingredients listed on the box (eggs, oil, water)
• 1 cup sweetened condensed milk
• 1 tsp peppermint extract
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/2 tsp vanilla extract
• Green food coloring (optional)
• 1/2 cup mini chocolate chips

Instructions

1. Preheat oven to 350°F. Prepare chocolate cake mix according to package directions in a 9×13″ pan. Bake for 25–30 minutes until a toothpick comes out clean. Let cool 10 minutes.
2. Whisk together sweetened condensed milk and peppermint extract. Use the handle of a wooden spoon to poke holes all over the warm cake, then pour the milk mixture evenly over the top. Let cool completely.
3. Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and 2–3 drops green food coloring (if using) until fluffy. Spread over cooled cake.
4. Sprinkle mini chocolate chips on top. Chill 1 hour before serving.

The magic? The sweetened condensed milk seeps into every crevice, making each bite impossibly moist with a burst of mint.

Tip: For extra decadence, warm slices for 10 seconds in the microwave before serving—the melted chocolate chips take it next-level!

Chocolate Coconut Poke Cake with Toasted Coconut

This dreamy poke cake is a tropical twist on a classic—rich chocolate cake soaked in creamy coconut milk and topped with fluffy whipped cream and crispy toasted coconut.

Ingredients:

• 1 box (15.25 oz) chocolate cake mix (plus ingredients listed on the box: eggs, oil, water)
• 1 (13.5 oz) can full-fat coconut milk
• 1 (14 oz) can sweetened condensed milk
• 1 cup sweetened shredded coconut, divided
• 1 ½ cups heavy whipping cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Prepare the chocolate cake mix according to package directions in a 9×13-inch baking dish. Bake for 25–30 minutes until a toothpick inserted comes out clean. Let cool for 10 minutes.
2. Using the handle of a wooden spoon, poke holes all over the warm cake, spacing them about 1 inch apart.
3. In a bowl, whisk together the coconut milk and sweetened condensed milk. Slowly pour the mixture over the cake, letting it seep into the holes. Sprinkle ½ cup shredded coconut evenly over the top. Refrigerate for 1 hour.
4. Meanwhile, toast the remaining ½ cup shredded coconut in a dry skillet over medium heat for 3–5 minutes, stirring often, until golden. Let cool.
5. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract with a hand mixer until stiff peaks form. Spread over the chilled cake and top with toasted coconut.

The magic of this cake? Every bite is infused with coconut milk, making it irresistibly moist and flavorful. The toasted coconut adds just the right crunch!

Tip: For extra coconut flavor, swap the water in the cake mix with coconut water.

Chocolate Orange Poke Cake with Citrus Glaze

This dreamy poke cake combines rich chocolate with bright orange zest, soaked in a tangy citrus glaze for an irresistible dessert that’s as fun to make as it is to eat.

Ingredients:

• 1 box (15.25 oz) chocolate cake mix, plus ingredients listed on the box (eggs, oil, water)
• 2 tbsp orange zest (from about 1 large orange)
• 1 cup fresh orange juice (from 2–3 oranges)
• 1/2 cup granulated sugar
• 1 cup powdered sugar
• 1 tsp vanilla extract
• Whipped cream or orange slices, for garnish (optional)

Instructions:

1. Preheat oven to 350°F. Prepare the chocolate cake mix according to package instructions, folding in 1 tbsp orange zest with the batter. Pour into a greased 9×13″ pan and bake for 28–32 minutes, until a toothpick comes out clean.
2. While the cake bakes, make the glaze: In a small saucepan over medium heat, whisk together orange juice, granulated sugar, and remaining 1 tbsp orange zest. Simmer for 5 minutes, stirring often, until slightly thickened. Remove from heat.
3. As soon as the cake comes out of the oven, poke holes all over the top with a skewer or fork. Slowly pour 3/4 cup of the warm orange glaze over the cake, letting it soak in. Cool completely.
4. Whisk powdered sugar and vanilla into the remaining glaze until smooth. Drizzle over the cooled cake. Garnish with whipped cream or orange slices if desired.

The magic here? That double-hit of orange—zesty batter and a glossy glaze—makes every bite taste like a chocolate-covered creamsicle.

Tip: For extra citrus punch, brush the cake with a tablespoon of orange liqueur before adding the glaze.

Chocolate Espresso Poke Cake with Whipped Cream

This Chocolate Espresso Poke Cake is a dreamy, coffee-kissed dessert that’s impossibly moist and topped with billowy whipped cream—perfect for your next potluck or cozy night in.

• 1 box (15.25 oz) chocolate cake mix, plus ingredients listed on the box (eggs, oil, water)
• 1 cup strong brewed espresso, cooled
• ½ cup sweetened condensed milk
• 1 tsp vanilla extract
• 2 cups heavy whipping cream
• ¼ cup powdered sugar
• Chocolate shavings or cocoa powder, for garnish

1. Preheat oven to 350°F. Prepare the chocolate cake mix according to package directions and bake in a 9×13-inch pan for 25–30 minutes, until a toothpick comes out clean. Let cool 10 minutes.
2. Use the handle of a wooden spoon to poke holes all over the warm cake, spacing them about 1 inch apart.
3. Whisk together the espresso, sweetened condensed milk, and vanilla extract. Slowly pour over the cake, letting it soak into the holes. Refrigerate 1 hour.
4. Beat the heavy whipping cream and powdered sugar with a mixer until stiff peaks form. Spread over the chilled cake and garnish with chocolate shavings or a dusting of cocoa powder.

The magic here? The espresso-infused glaze seeps into every nook, making each bite rich and decadent without being overly sweet.

Tip: For extra coffee punch, swap 1 tbsp of the cake mix’s water with espresso powder dissolved in warm water.

Chocolate Cherry Poke Cake with Cherry Pie Filling

This decadent poke cake is a showstopper—moist chocolate cake soaked with cherry syrup and topped with fluffy whipped cream for a dessert that’s as pretty as it is irresistible.

Ingredients:

• 1 box (15.25 oz) chocolate cake mix, plus ingredients listed on the box (eggs, oil, water)
• 1 can (21 oz) cherry pie filling, divided
• 1/2 cup sweetened condensed milk
• 1 tsp almond extract
• 1 1/2 cups heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract
• 1/4 cup mini chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F. Prepare and bake the chocolate cake in a 9×13″ pan according to package directions. Let cool 15 minutes.
2. In a bowl, mix 1/2 cup cherry pie filling, sweetened condensed milk, and almond extract. Use the handle of a wooden spoon to poke holes all over the warm cake, then pour the cherry mixture evenly over the top, letting it seep into the holes.
3. Refrigerate the cake for 1 hour to set. Meanwhile, whip the heavy cream, powdered sugar, and vanilla extract to stiff peaks.
4. Spread the whipped cream over the chilled cake. Top with remaining cherry pie filling and sprinkle with mini chocolate chips (if using).

The magic here? The cherry-soaked cake stays ultra-moist for days, while the almond extract adds a subtle depth that makes every bite sing.

Tip: For a boozy twist, swap the almond extract for 1 tbsp cherry liqueur in the syrup!

Chocolate Hazelnut Poke Cake with Nutella Swirl

This Chocolate Hazelnut Poke Cake with Nutella Swirl is a dreamy, decadent dessert that’s as fun to make as it is to eat—perfect for satisfying your sweet tooth with minimal fuss!

• 1 box (15.25 oz) chocolate cake mix, plus ingredients listed on the box (eggs, oil, water)
• 1 (14 oz) can sweetened condensed milk
• 1 cup Nutella, divided
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1/2 cup chopped toasted hazelnuts

1. Preheat oven to 350°F. Prepare the chocolate cake mix according to package instructions. Pour batter into a greased 9×13-inch baking pan and bake for 25–30 minutes, until a toothpick inserted comes out clean.
2. While the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface. Pour the sweetened condensed milk evenly over the top, letting it seep into the holes.
3. Microwave 1/2 cup of Nutella for 15–20 seconds until slightly runny. Drizzle over the cake, then use a knife to gently swirl it into the surface.
4. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the cooled cake, then dollop the remaining 1/2 cup of Nutella on top and swirl lightly. Sprinkle with chopped hazelnuts.

The magic here? The condensed milk soaks into every nook, making each bite impossibly moist, while the Nutella swirl adds a rich, fudgy contrast to the fluffy whipped cream.

Tip: For extra crunch, toast the hazelnuts in a dry skillet over medium heat for 3–4 minutes before chopping.

Chocolate Banana Poke Cake with Caramel Sauce

This decadent poke cake combines rich chocolate, ripe bananas, and gooey caramel for a dessert that’s as fun to make as it is to eat!

Ingredients:

• 1 box (15.25 oz) chocolate cake mix, plus ingredients listed on the box (eggs, oil, water)
• 3 ripe bananas, mashed (about 1 cup)
• 1 cup caramel sauce (store-bought or homemade), divided
• 1 cup sweetened condensed milk
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• ½ cup mini chocolate chips

Instructions:

1. Preheat oven to 350°F. Prepare chocolate cake mix according to package instructions, then fold in mashed bananas. Pour batter into a greased 9×13-inch baking pan and bake for 28–32 minutes, until a toothpick comes out clean.
2. While the cake is still warm, poke holes all over the top with the handle of a wooden spoon. Whisk together ½ cup caramel sauce and sweetened condensed milk, then pour evenly over the cake, letting it soak into the holes. Cool completely.
3. In a large bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the cooled cake, then drizzle with remaining ½ cup caramel sauce and sprinkle with mini chocolate chips.

The magic of this cake? The caramel-banana mixture seeps into every bite, making it irresistibly moist and flavorful. Serve chilled for the best texture!

Tip: For extra banana flavor, layer thin slices on top before adding the whipped cream.

Chocolate Almond Poke Cake with Amaretto Glaze

This decadent poke cake is a chocolate lover’s dream, with a moist crumb soaked in amaretto syrup and topped with a silky almond glaze.

Ingredients:

• 1 box (15.25 oz) chocolate cake mix (plus ingredients listed on box: eggs, oil, water)
• 1/2 cup amaretto liqueur
• 1/4 cup granulated sugar
• 1 cup powdered sugar
• 2 tbsp whole milk
• 1/2 tsp almond extract
• 1/4 cup sliced almonds, toasted (for garnish)

Instructions:

1. Preheat oven to 350°F. Prepare chocolate cake batter according to package instructions. Pour into a greased 9×13-inch baking pan and bake for 28–32 minutes, until a toothpick inserted in the center comes out clean.
2. While the cake bakes, combine 1/2 cup amaretto and 1/4 cup granulated sugar in a small saucepan. Heat over medium, stirring until sugar dissolves (2–3 minutes). Set aside.
3. Use the handle of a wooden spoon to poke holes all over the warm cake. Slowly pour the amaretto syrup over the cake, letting it soak in. Cool completely.
4. Whisk together 1 cup powdered sugar, 2 tbsp milk, and 1/2 tsp almond extract until smooth. Drizzle over the cake and sprinkle with toasted almonds.

The amaretto syrup seeps into every bite, giving this cake a grown-up twist while keeping it irresistibly tender. For a non-alcoholic version, swap the amaretto for almond milk and a dash of extra extract.

Tip: Toast the almonds in a dry skillet over medium heat for 3–4 minutes, shaking often, for deeper flavor.

Chocolate Strawberry Poke Cake with Fresh Strawberries

This dreamy poke cake is a showstopper—moist chocolate cake soaked with strawberry syrup and topped with fluffy whipped cream and juicy berries.

Ingredients:

• 1 box (15.25 oz) chocolate cake mix, plus ingredients listed on the box (eggs, oil, water)
• 1 cup strawberry jam
• 1/4 cup hot water
• 1 1/2 cups heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 1/2 cups fresh strawberries, sliced

Instructions:

1. Preheat oven to 350°F. Prepare the chocolate cake mix according to package instructions and bake in a 9×13″ pan for 28–32 minutes, until a toothpick comes out clean. Let cool for 15 minutes.
2. Whisk together 1 cup strawberry jam and 1/4 cup hot water until smooth. Use the handle of a wooden spoon to poke holes all over the cake, then pour the syrup evenly over the top, letting it soak in.
3. In a chilled bowl, beat 1 1/2 cups heavy whipping cream, 2 tbsp powdered sugar, and 1 tsp vanilla extract until stiff peaks form. Spread over the cooled cake.
4. Arrange 1 1/2 cups sliced strawberries on top. Chill for at least 1 hour before serving.

The poke technique ensures every bite is infused with sweet strawberry flavor, while the fresh berries add a bright contrast to the rich chocolate.

Tip: For extra decadence, drizzle melted chocolate over the whipped cream before adding the strawberries.

Chocolate Vanilla Swirl Poke Cake with Vanilla Pudding

This dreamy poke cake combines rich chocolate and sweet vanilla in a swirl of flavor, all soaked with creamy pudding for an extra-moist bite.

Ingredients:

• 1 box (15.25 oz) vanilla cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 1/4 cup unsweetened cocoa powder
• 1 box (3.4 oz) instant vanilla pudding mix
• 2 cups cold whole milk
• 1/2 cup chocolate syrup
• 1 cup whipped topping (like Cool Whip), thawed

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. In a large bowl, beat the vanilla cake mix, 1 cup water, 1/3 cup vegetable oil, and 3 large eggs until smooth. Pour half the batter into the dish.
3. Stir 1/4 cup cocoa powder into the remaining batter, then dollop over the vanilla layer. Swirl gently with a knife.
4. Bake for 28–32 minutes until a toothpick comes out clean. Let cool 10 minutes, then poke holes all over with the handle of a wooden spoon.
5. Whisk 1 box vanilla pudding mix with 2 cups cold milk for 2 minutes. Pour evenly over the warm cake, spreading to fill holes. Refrigerate 1 hour.
6. Drizzle 1/2 cup chocolate syrup over the cake, then spread 1 cup whipped topping on top. Chill 2 more hours before serving.

The magic? The pudding seeps into every nook, making each slice impossibly tender with pockets of cool vanilla cream.

Tip: For a marbled effect, drag a toothpick through the chocolate and vanilla batters in figure-8 motions before baking.

Chocolate Tiramisu Poke Cake with Coffee Soaked Layers

This decadent mash-up combines the best of tiramisu and poke cake—think fluffy chocolate cake soaked in espresso and layered with creamy mascarpone.

Ingredients:

• 1 box (15.25 oz) chocolate cake mix (plus ingredients listed on the box: eggs, oil, water)
• 1 cup strong brewed coffee, cooled
• 1/4 cup coffee liqueur (optional)
• 1 cup heavy cream
• 8 oz mascarpone cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 tbsp unsweetened cocoa powder, for dusting

Instructions:

1. Preheat oven to 350°F. Prepare the chocolate cake mix according to package instructions and bake in a 9×13″ pan for 25–30 minutes, or until a toothpick comes out clean. Let cool 10 minutes.
2. Use the handle of a wooden spoon to poke holes all over the cake. In a small bowl, whisk together 1 cup cooled coffee and 1/4 cup coffee liqueur (if using). Slowly pour the mixture over the cake, letting it soak into the holes.
3. In a large bowl, beat 1 cup heavy cream to stiff peaks. In another bowl, whisk 8 oz mascarpone, 1/2 cup powdered sugar, and 1 tsp vanilla until smooth. Fold the whipped cream into the mascarpone mixture.
4. Spread the mascarpone cream evenly over the cooled cake. Dust with 1 tbsp cocoa powder. Chill for at least 4 hours before serving.

The magic here? The coffee seeps into every bite of the cake, while the mascarpone layer stays luxuriously light—no soggy layers!

Tip: For a kid-friendly version, swap the coffee liqueur for extra brewed coffee or chocolate syrup.

Chocolate S’mores Poke Cake with Marshmallow Topping

This indulgent poke cake combines the nostalgic flavors of s’mores with a rich chocolate base, gooey marshmallow topping, and a crackly graham cracker finish—perfect for your next backyard gathering or cozy night in.

Ingredients

• 1 box (15.25 oz) chocolate cake mix, plus ingredients listed on the box (eggs, oil, water)
• 1 cup hot fudge sauce, warmed
• 1 cup mini marshmallows
• 1 cup graham cracker crumbs
• 1/2 cup heavy cream
• 1/4 cup chocolate chips

Instructions

1. Preheat oven to 350°F. Prepare the chocolate cake mix according to package directions and bake in a 9×13-inch pan for 25–30 minutes, or until a toothpick inserted comes out clean.
2. While still warm, use the handle of a wooden spoon to poke holes all over the cake. Pour 1 cup hot fudge sauce evenly over the top, letting it seep into the holes.
3. Sprinkle 1 cup mini marshmallows over the cake. Broil for 1–2 minutes until marshmallows are toasted (watch closely!).
4. In a small saucepan, heat 1/2 cup heavy cream until steaming. Pour over 1/4 cup chocolate chips in a bowl; let sit 1 minute, then stir until smooth. Drizzle over the cake.
5. Top with 1 cup graham cracker crumbs and serve slightly warm.

The magic here? The hot fudge seeps into the cake, creating pockets of fudgy goodness that pair perfectly with the toasted marshmallow crunch.

Tip: For extra s’mores vibes, torch the marshmallows lightly before broiling for deeper caramelization.

Chocolate Pumpkin Spice Poke Cake with Cream Cheese Frosting

This decadent poke cake combines rich chocolate with warm pumpkin spice, then gets even better with a luscious cream cheese frosting seeping into every bite.

Ingredients:

• 1 box (15.25 oz) chocolate cake mix (plus ingredients listed on the box: typically eggs, oil, and water)
• 1 cup canned pumpkin puree
• 1 tsp pumpkin pie spice
• 1/2 cup sweetened condensed milk
• 1/2 cup heavy cream
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 350°F. Prepare the chocolate cake mix according to package instructions, then stir in the pumpkin puree and 1 tsp pumpkin pie spice. Pour batter into a greased 9×13-inch baking pan and bake for 28–32 minutes, until a toothpick comes out clean.
2. Let the cake cool for 10 minutes, then poke holes all over the surface with the handle of a wooden spoon. Whisk together the sweetened condensed milk and heavy cream, then slowly pour the mixture over the cake, letting it soak into the holes.
3. For the frosting, beat the cream cheese and butter until smooth. Gradually add 2 cups powdered sugar, 1 tsp vanilla extract, and a pinch of salt, mixing until fluffy. Spread evenly over the cooled cake.
4. Chill for at least 1 hour before serving to let the flavors meld.

The magic here? The sweetened condensed milk seeps into the cake, making it irresistibly moist while the cream cheese frosting adds a tangy contrast.

Tip: For extra flair, sprinkle a dusting of cocoa powder or cinnamon on top before serving.

Chocolate Peppermint Poke Cake with Candy Cane Crumbles

This Chocolate Peppermint Poke Cake is a festive showstopper—moist chocolate cake soaked in peppermint syrup, topped with fluffy frosting and crunchy candy cane crumbles.

• 1 box (15.25 oz) chocolate cake mix + ingredients listed on box (eggs, oil, water)
• 1/2 cup sweetened condensed milk
• 1/4 cup heavy cream
• 1 tsp peppermint extract
• 1 tub (8 oz) whipped topping, thawed
• 1/2 cup crushed candy canes (plus extra for garnish)

1. Preheat oven to 350°F. Prepare chocolate cake mix according to package instructions and bake in a 9×13″ pan for 25–30 minutes, until a toothpick comes out clean. Let cool 10 minutes.
2. Use the handle of a wooden spoon to poke holes all over the warm cake, spaced 1″ apart.
3. Whisk together 1/2 cup sweetened condensed milk, 1/4 cup heavy cream, and 1 tsp peppermint extract. Slowly pour over the cake, letting it seep into the holes. Chill for 1 hour.
4. Spread 8 oz whipped topping evenly over the cake. Sprinkle with 1/2 cup crushed candy canes and gently press them in.
5. Chill another 30 minutes before slicing. Garnish with extra candy cane crumbles.

The magic? Those peppermint-soaked holes keep every bite irresistibly moist, while the candy cane topping adds a festive crunch. Tip: For extra minty flavor, add a drop of peppermint extract to the whipped topping!

Chocolate Dulce de Leche Poke Cake with Caramel Drizzle

This indulgent poke cake is a dreamy mashup of rich chocolate, creamy dulce de leche, and a sticky caramel finish—perfect for satisfying your sweet tooth with minimal fuss.

Ingredients:

• 1 box (15.25 oz) chocolate cake mix, plus ingredients listed on the box (eggs, oil, water)
• 1 (13.4 oz) can dulce de leche
• 1/2 cup heavy cream
• 1/4 cup caramel sauce (store-bought or homemade)
• 1/4 tsp flaky sea salt (optional)

Instructions:

1. Preheat oven to 350°F. Prepare the chocolate cake mix according to package instructions and bake in a 9×13″ pan for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
2. While the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface, spacing them about 1″ apart.
3. Warm the dulce de leche in a microwave-safe bowl for 15–20 seconds to loosen it. Pour evenly over the cake, spreading gently with a spatula to fill the holes.
4. In a small bowl, whisk the heavy cream until soft peaks form. Spread over the cooled cake, then drizzle with caramel sauce and sprinkle with flaky sea salt (if using).

The magic here? The dulce de leche seeps into every nook of the cake, creating pockets of caramelized goodness in every bite.

Tip: For extra decadence, serve slightly warmed—the caramel will ooze beautifully!

Chocolate White Chocolate Poke Cake with White Chocolate Ganache

This dreamy poke cake is a chocolate lover’s delight, with pockets of white chocolate ganache seeping into every bite for an extra-indulgent treat.

Ingredients:

• 1 box (15.25 oz) chocolate cake mix, plus ingredients listed on the box (eggs, oil, water)
• 1 cup white chocolate chips
• 1/2 cup heavy cream
• 1/2 cup sweetened condensed milk
• 1 cup whipped topping (like Cool Whip), thawed
• 1/4 cup mini chocolate chips, for garnish

Instructions:

1. Preheat oven to 350°F. Prepare the chocolate cake mix according to package instructions and bake in a 9×13-inch pan for 25–30 minutes, or until a toothpick comes out clean.
2. While the cake bakes, make the ganache: In a microwave-safe bowl, combine 1 cup white chocolate chips and 1/2 cup heavy cream. Microwave in 30-second intervals, stirring between each, until smooth.
3. Let the cake cool for 10 minutes, then poke holes all over the top with the handle of a wooden spoon. Pour 1/2 cup sweetened condensed milk evenly over the cake, followed by the white chocolate ganache, letting both soak into the holes.
4. Refrigerate for 1 hour to set, then spread 1 cup whipped topping over the cake and sprinkle with 1/4 cup mini chocolate chips.

The magic here? The ganache seeps into the cake, creating pockets of creamy white chocolate that contrast perfectly with the rich chocolate base.

Tip: For extra flair, drizzle melted dark chocolate over the whipped topping before adding the mini chips.

Conclusion

With 20 irresistible chocolate poke cake recipes, there’s a delicious twist for every craving! Whether you’re baking for a crowd or treating yourself, these decadent desserts are sure to impress. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share the love—pin this roundup for your next baking adventure. Happy indulging!