If you love rich, ultra-moist desserts, this Chocolate Poke Cake with sweetened condensed milk is the one. The photo shows the classic “gooey” texture: a soft chocolate cake soaked with creamy milk, topped with a thick chocolate layer and finished with fluffy crumbs or extra chocolate drizzle. Every bite is tender, sweet, and melt-in-your-mouth—exactly what poke cakes are famous for.
A poke cake is simple: you bake a cake, poke holes all over it, then pour a sweet liquid mixture into the holes so it sinks deep into the cake. The result is a dessert that stays moist for days and tastes even better after chilling. This version uses sweetened condensed milk for that creamy, caramel-like richness and a chocolate topping that makes it feel like a bakery treat.
Why You’ll Love This Chocolate Poke Cake
• Incredibly moist thanks to the milk soak
• Easy dessert for parties and family gatherings
• Make-ahead friendly (tastes better the next day)
• Chocolate lovers dream with extra rich topping
• Minimal decorating needed—it’s beautiful and messy in the best way
Ingredients
For the cake
• 1 box chocolate cake mix (or your favorite homemade chocolate cake)
• Eggs, oil, and water (as directed on the box)
For the poke filling
• 1 can (14 oz / 397 g) sweetened condensed milk
• 1/2 cup (120 ml) evaporated milk or whole milk
• Optional: 1 tsp vanilla extract
For the topping
• 1 jar (12–16 oz) chocolate fudge sauce OR chocolate ganache
• Optional crunchy topping: crushed chocolate cookies, cake crumbs, or chopped nuts
• Optional drizzle: melted chocolate or caramel
How to Make Chocolate Poke Cake with Condensed Milk
1. Bake the cake
Prepare and bake the chocolate cake in a 9×13 inch pan according to package directions. Let it cool for about 10–15 minutes (warm is perfect for soaking).
2. Poke the holes
Use the handle of a wooden spoon to poke holes all over the cake, about 1 inch apart. Make sure the holes go deep so the filling can sink in.
3. Mix the filling
In a bowl, whisk together sweetened condensed milk and evaporated milk (or whole milk). Add vanilla if using.
4. Pour and soak
Slowly pour the milk mixture over the cake, focusing on the holes. Pause occasionally so it has time to sink in. The cake will look very wet at first—this is normal.
5. Add topping
Spread chocolate fudge sauce over the top (or pour warm ganache and smooth it out). If you like texture, sprinkle cookie crumbs or chopped nuts.
6. Chill
Cover and refrigerate at least 4 hours (overnight is best). Chilling sets the topping and gives the cake that signature gooey slice.
7. Serve
Slice cold for clean pieces—or serve slightly softened for the ultimate melt-in-your-mouth bite.
Easy Ganache Option (Instead of Fudge Sauce)
• 1 cup (170 g) chocolate chips
• 1/2 cup (120 ml) heavy cream
Heat cream until hot, pour over chips, wait 2 minutes, then stir smooth. Pour over the cake while warm.
Tips for the Best Gooey Texture
• Poke deeper holes for more soak in every bite.
• Pour slowly so the milk mixture doesn’t pool on top.
• Chill overnight for the best set and flavor.
• For an even richer bite, add a pinch of salt to the chocolate topping.
• Want extra chocolate? Mix 1 tbsp cocoa powder into the milk soak.
Serving Ideas
This cake is amazing on its own, but also great with:
• whipped cream
• vanilla ice cream
• fresh strawberries
• chopped toasted nuts
• extra warm fudge drizzle
Storage
Store covered in the refrigerator for up to 4–5 days. The flavor stays rich, and the cake stays moist. You can also freeze individual slices for up to 2 months.
Conclusion
This Chocolate Poke Cake with sweetened condensed milk is the perfect dessert when you want something easy, rich, and guaranteed to impress. It’s soft, soaked, chocolatey, and completely irresistible—ideal for birthdays, potlucks, holidays, or whenever you need a no-fail chocolate treat.
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