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Chocolate Caramel Poke Cake

Chocolate Caramel Poke Cake Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Calories: 492
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
  • 1 can (14 oz) sweetened condensed milk
  • 3/4 cup caramel sauce
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract (for whipped cream)
  • 1/2 cup toffee bits

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch pan. Whisk flour, sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 2 tsp vanilla; mix until smooth. Stir in boiling water. Pour into pan and bake 30 to 35 minutes, until a toothpick comes out with moist crumbs. Cool 10 minutes.
  2. Poke holes all over the warm cake using a wooden spoon handle. Stir together sweetened condensed milk and caramel sauce, then pour slowly over the cake, letting it soak in.
  3. In a chilled bowl, beat heavy cream, powdered sugar, and remaining 1 tsp vanilla until stiff peaks form, about 3 to 4 minutes. Spread over the completely cooled cake.
  4. Sprinkle with toffee bits, slice, and serve. For clean slices, chill at least 2 hours first.

Notes

Let the cake cool fully before adding the whipped cream, or the cream will melt. Chilling the assembled cake for a couple of hours improves the texture and makes slicing easier. Store-bought caramel sauce works great, but if you have a favorite homemade version, use it here.