WHY YOU’LL LOVE TRES LECHES EGGNOG CAKE

• Festive twist on a classic tres leches.
  
• Moist, creamy, and bursting with holiday flavor.
  
• Perfect for make-ahead entertaining.
  
• Gorgeous presentation with minimal effort.

Eggnog Tres Leches Cake

If Christmas had a flavor, this would be it! I’m talking creamy, dreamy, melt-in-your-mouth perfection… everything you love about tres leches but with that rich, cozy eggnog twist. 

Holidays are the time to impress, amirite?? It’s when I pull out all the stops with appetizers shaped like wreaths or a Nutella Christmas tree made of puff pastry.

But sometimes the dazzle comes entirely from flavor, and that’s what you get with this scrumptious treat!

I make this eggnog tres leches cake recipe every December, and it’s one of those desserts that makes everyone stop mid-bite and go, “Oh wow.” 

Between the nutmeg, the sweet milk soak, and that silky whipped topping, it’s pure holiday magic in a pan. Trust me, this one’s clean plate club guaranteed!!

INGREDIENT NOTES 

• Eggnog: Use your favorite store-bought or homemade version. Alcohol-free works best if serving this eggnog cake recipe to all ages.
  
• Milk Trio: Sweetened condensed, evaporated, and whole milk combine for that signature tres leches soak.
  
• Eggs: Room temperature eggs whip higher and give the eggnog cake its signature airy texture.
  
• Nutmeg: Freshly grated nutmeg gives the most fragrant, warm flavor that makes eggnog desserts shine.
  
• Whipped Topping: A blend of heavy cream and eggnog creates a light, silky topping that tastes like holiday frosting without being too sweet.

VARIATIONS 

Rum Eggnog Tres Leches: Add 1 tablespoon of dark rum or ½ teaspoon rum extract to the milk mixture for a boozy holiday twist.

Cinnamon Vanilla Version: Skip the nutmeg and add 1 teaspoon ground cinnamon plus 1 tablespoon vanilla pudding mix for a bakery-style flavor.

Gingerbread Tres Leches: Replace ¼ cup of flour with crushed gingersnap crumbs and add ½ teaspoon ginger for a spiced twist.

Caramel Drizzle: Drizzle dulce de leche over the whipped topping before serving for added decadence.

SERVING SUGGESTIONS 

• Presentation Tip: Garnish with rosemary and cranberries for a festive centerpiece-worthy look.
  
• Holiday Pairing: Serve with homemade eggnog or coquito for double the cheer.
  
• Classic Side: Pair with a mug of rich Italian hot chocolate for cozy nights.
  
• Extra Texture: Crush ginger snap cookies or gingerbread and sprinkle over the whipped topping for some crunch.
  

EGGNOG TRES LECHES CAKE RECIPE FAQ 

I’ve baked my fair share of tres leches cakes over the years, and this eggnog version might be my favorite twist yet! 

The airy cake acts like a sponge for the milk mixture… the science is all about the structure created by those whipped egg whites. It holds just enough liquid to stay moist without turning soggy. 

And the whipped topping, stabilized by the eggnog’s fat content, stays fluffy for days. 

This eggnog cake recipe has all the magic of classic tres leches with the cozy warmth of the holidays baked right in.

TOOLS NEEDED

• 9×13 Baking Dish: Ideal for even soaking and easy serving.
  
• Electric Mixer: For beating egg yolks and whipping egg whites.
  
• Mixing Bowls: Separate large bowls for yolks, whites, and dry ingredients.
  
• Whisk and Spatula: For gentle folding.
  
• Fine Mesh Sifter: To dust cinnamon or powdered sugar on top for a professional finish.

Enjoy!

With love, from our simple kitchen to yours.

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Eggnog Tres Leches Cake

Eggnog Tres Leches Cake takes the classic Mexican dessert to a new level! Rich, lightly spiced, and topped with fresh eggnog whipped cream.

Course Dessert

Cuisine Mexican

Method Oven

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Chill Time 3 hours hours

Total Time 3 hours hours 50 minutes minutes

Servings 12

Calories 366cal

Author Donna Elick

Ingredients

Cake:

• 1 cup all-purpose flour spooned and leveled
• 1 teaspoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 5 large egg yolks
• 5 large egg whites
• 3/4 cup granulated sugar divided
• 1/2 cup eggnog
• 1 teaspoon pure vanilla extract
• 1/4 cup granulated sugar

Milk Mixture:

• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) can evaporated milk
• 1/4 cup whole milk

Whipped Eggnog Topping:

• 1 1/2 cups heavy whipping cream
• 1/4 cup eggnog
• 3 tablespoons powdered sugar
• Ground cinnamon for garnish (optional)

Instructions

• Preheat the Oven: Preheat the oven to 350°F. Do not grease the baking dish. Line only the bottom with parchment paper if desired.
• Combine Dry Ingredients: In a medium bowl, whisk together the 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon salt. Set aside.
• Mix Yolks and Sugar: In a large mixing bowl, beat 5 large egg yolks with 3/4 cup granulated sugar using an electric mixer until pale and creamy. Add the dry ingredients, then pour in 1/2 cup eggnog and 1 teaspoon pure vanilla extract. Mix until just combined.
• Whip the Egg Whites: Clean the beaters thoroughly. In a separate bowl, beat 5 large egg whites on medium speed until soft peaks form. Gradually add the remaining 1/4 cup granulated sugar, then increase to high speed and beat until stiff peaks form.
• Fold and Bake: Gently fold the whipped egg whites into the yolk batter in three additions, being careful not to deflate the mixture. Pour the batter into an ungreased 9×13-inch baking dish. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
• Cool Completely: Let the cake cool in the pan for about 1 hour, or until it reaches room temperature.
• Soak the Cake: In a medium bowl, whisk together 1 (14-ounce) can sweetened condensed milk, 1 (12-ounce) can evaporated milk, and 1/4 cup whole milk. Using a fork, poke holes all over the cooled cake. Slowly pour the milk mixture evenly over the cake. Cover with plastic wrap and refrigerate for at least 3 hours, or overnight, to allow the cake to absorb the milk.
• Make the Whipped Topping: In a large chilled mixing bowl, beat 1 1/2 cups heavy whipping cream, 1/4 cup eggnog, and 3 tablespoons powdered sugar until stiff peaks form.
• Assemble and Serve: Spread the whipped topping evenly over the chilled cake. Dust lightly with Ground cinnamon and slice into squares. Serve cold and enjoy every creamy, festive bite!

Notes

Make-Ahead Tips: Bake and soak the cake a day ahead to let the flavors develop overnight. Add the whipped topping right before serving.

Storage: Keep covered in the refrigerator for up to 3 days.

Freezing: For best results, freeze the cake before adding the milk mixture or topping. Wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge before completing the recipe.

Reheating: This cake is meant to be served chilled — no reheating needed!

Nutrition

Serving: 1 | Calories: 366cal | Carbohydrates: 47g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 132mg | Sodium: 174mg | Sugar: 39g | Fiber: 0.3g | Calcium: 174mg | Iron: 1mg

Originally published November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

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While I know that there is no such thing as a perfect cake, this comes pretty darn close. That rich chocolate cake topped with caramel and other goodness is one of the best flavors there is. 

And yes, this better-than-sex cake has a pretty silly name, but sometimes, you just gotta add a name that catches everyone’s eye!

This is one of those easy cakes that takes little effort to make and will have you wanting to eat it all. (no judgment if you eat the entire cake – I’m right there with you!) 

You can also add more to the top of the cake, like crushed up Heath candy bars, more homemade caramel sauce, crushed Reese’s peanut butter cups, small chunks of Skor candy bars – the list is never ending! 

Don’t let the name of this cake stop you. I promise you that the next time you want to make a dessert for a special occasion, this one wows!

Gather the simple ingredients needed to make this poke cake recipe the next time you have a craving! 

Better Than Sex Cake

In my opinion, some of the best desserts start with a doctored cake mix. 

When time and money are tight, you can get a boxed cake mix on the cheap and make a wonderful dessert with it.

You could doctor up a yellow or white box cake mix to create a semi-homemade cherry dump cake. Or, use Devil’s food or chocolate to make cake mix cookies. If you want to make the most delicious cake from scratch this chocolate tres leches cake is a must try!

Or you could even make a super easy cake in the air fryer in just 30 minutes!

If you’ve ever wondered how to make box cake better, make our better than sex cake recipe. It’s a sinfully delicious chocolate caramel cake, and it’s so simple to make!

BTS Cake

So, what’s a BTS cake? It’s an irresistible dessert! Can you think of anything better than a poke cake made with Devil’s Food cake mix and caramel sauce?

Well, how about the addition of crunchy bits of toffee, whipped cream, and chopped nuts? 

This is everything the best better than sex cake should be and more!

Better than sex cake is:

• Budget-friendly
• Terribly easy to make
• Sinfully delicious

The first letter of those words is yet another reason why this dessert has the nickname, BTS cake! It’s a simple chocolate cake recipe that everyone will love! 

Ingredient Notes and Substitutions

• Cake Mix – I find that Duncan Hines Devils Food cake mix has the best flavor and texture.
  
• Water, Eggs & Vegetable Oil – These are needed specifically for the Duncan Hines brand cake. If using a different brand, follow the directions on the box.
  
• Frozen Whipped Topping – Better known as Cool Whip, be sure to transfer this to the refrigerator the night before to thaw. 
  
  If you forgot, you can simply float the sealed container in a bowl of cool water for 30-40 minutes.
  
• Caramel Sauce and Chocolate Syrup – Use your favorites from the store or make my homemade versions instead!

This is one of the easiest cake recipes – I promise! You can even add some hot fudge and caramel ice cream as an extra topping! 

Making Sex in a Pan

This better than sex cake recipe is incredibly easy to make, but allow yourself plenty of time to make it. 

You’ll need to let the cake cool first, and after you pour the warm caramel sauce over it, the dessert has to chill for a couple of hours.

1. Bake and cool the Devil’s food cake. 
   
   Prepare the batter according to the instructions on the box. I can’t give you set measurements for the water, eggs, and oil because they differ by brand.
   
   Bake the cake batter in a 9×13-inch metal cake pan. If you don’t have a pan that size, a 10-inch bundt pan or two 9-inch round cake pans will work. 
   
   Just keep in mind that not only will using a different-sized pan affect the baking time, but it also affects how the better than sex cake looks when it’s finished.

Important – Cool the cake!

Before continuing with the recipe, be sure that your cake has cooled completely. If the cake is still warm on the inside, it may fall apart when you poke holes in it.

2. Poke and soak.
   
   For this step, you’ll need something sturdy and round to use for poking holes into the cake. I like to use the bottom end of a wooden spoon handle. A metal straw or a chopstick also works well. 
   
   Your rows don’t have to be perfectly even — just be sure to cover the entire surface with holes so the cake can soak up the warm caramel sauce.
   
   After you pour the sauce over the top, allow the chocolate caramel poke cake to cool briefly. Then, wrap it tightly with plastic wrap and chill it in the fridge for at least 2 hours.
   
3. Frost and garnish the dessert.
   
   Once the chocolate caramel cake is fully chilled, spread the whipped topping in an even layer over the top. 
   
   Drizzle sex in a pan with sauces and top with chopped candy pieces and nuts before serving.

Storage and Freezing

You can keep better than anything cake in the refrigerator for up to 3 days. If you’ll be serving guests, I recommend making it no more than a day ahead of time. 

It’s fine to freeze poke cake without any of the toppings added. Store it in a freezer-safe container, and it will last 2-3 months. 

Refrigerate overnight to thaw, then add toppings to serve.

Prep Ahead

• Thaw frozen whipped topping in fridge
• Make caramel sauce and chocolate syrup
• Chop candy bars and nuts

Tips and Tricks to Make Perfect Better Than Anything Cake

• Use room temperature ingredients.

Be sure that the water isn’t too cold, and remove the eggs from the refrigerator about 30 minutes ahead of time. 

This allows for easier mixing and also creates a more tender and moist better than anything cake. 

• Leave space between holes.

If they are too close together, your cake will simply fall apart when sliced! Aim for 1/4 to 1/2-inch of space between each.

• How to cut clean slices.

Run a sharp knife under hot water, then dry with a clean towel. The metal will retain the heat and glide smoothly like butter through your sex in a pan dessert!

Kitchen Tools You Will Need

• 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them.
• A Sturdy Wooden Spoon – Preferably one with a rounded handle. It creates properly sized holes for grabbing that gooey filling!

Better Than Sex Cake Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Easy Better Than Sex Cake (Chocolate Cake Recipe)

Better than Sex Cake is an indulgent chocolate caramel poke cake with nuts, whipped cream, and toffee bits. BTS cake is SO good!

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 12 servings

Calories 540cal

Author Donna Elick

Equipment

• mixing bowls
• whisk
• heat-resistant silicone spatula
• 9×13-inch baking pan

Ingredients

• 1 devil’s food cake mix Duncan Hines
• 1 cup water see Note 1
• 3 eggs see Note 1
• 1/3 cup vegetable oil see Note 1
• 14 ounces sweetened condensed milk
• 12 ounces caramel sauce divided
• 16 ounces frozen whipped topping
• 1/3 cup chocolate syrup for drizzling over cake

Optional Toppings

• 4 Heath candy bars cut into pieces
• chopped pecans or other nuts

Instructions

• If using a different brand of cake mix, prepare it according to the instructions on your cake mix box.
• If using the Duncan Hines cake mix, preheat the oven to 350°F. and spray a 9×13 baking pan with non-stick spray. Set aside.
• Add the cake mix, water, eggs and vegetable oil to a large bowl and whisk for 2-3 minutes, or until batter becomes thick.

  Pour batter into the prepared cake pan.
• Bake for 25-30 minutes, or until the cake starts to pull away from the sides of the pan and the center is no longer jiggly.
• Remove the cake from the oven and poke lots of holes in the warm cake using a chopstick or the end of a wooden spoon. The cake should look like it is going to fall apart, but still stay together.
• Add the condensed milk to a medium bowl and the caramel sauce to a separate bowl.

  Heat the bowls of milk and caramel sauce in the microwave on high power for 30 seconds, then pour them evenly over the surface of the warm cake.
• Once the cake is cool, cover with plastic wrap and refrigerate for 2 hours.
• Remove the cake from the fridge and ice the cake with the whipped topping.

  Drizzle the chocolate sauce and caramel sauce over the cake. Sprinkle with the Heath pieces and nuts if using.
• Cut into 12 slices and serve.

Notes

1. *These ingredients are for the Duncan Hines mix. If using a different brand, use the ingredients called for on the cake mix box.
2. This cake can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Serving: 1 slice | Calories: 540cal | Carbohydrates: 83g | Protein: 8g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 62mg | Sodium: 532mg | Sugar: 66g | Fiber: 2g | Calcium: 211mg | Iron: 2mg

Originally published February 2021. Updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Better Than Sex Cake (Chocolate Cake Recipe) appeared first on The Slow Roasted Italian.

Are you a fan of moist chocolate cake? This decadent poke cake recipe is just what you and your sweet tooth need.

It’s one of the best chocolate cake recipes in my opinion, and I love the simple steps to make it. 

Most people know that the little secret to making moist cakes is the poked holes in the baked cake.

It’s hard to believe that using a wooden spoon handle to poke holes in the top of the cake is what takes this decadent chocolate poke cake from good to great.

The surface of the cake might not look the prettiest once done, but once you add the chocolate frosting on top, no one knows the difference! 

The rich chocolate flavor of this cake is what makes it irresistible – and the ease of this recipe will make it one of your favorite cake recipes! 

Ultimate Chocolate Poke Cake

Some of my favorite desserts start with chocolate cake mix recipes, and this one is no exception! 

With a few extra additions and some pantry staples, you can easily create a drool-worthy chocolate pudding poke cake in under an hour. 

In fact, you may already have all of the ingredients right at home!

If you love chocolate poke cake, be sure to try my Reese’s peanut butter and marshmallow smores poke cake recipes. 

For something with a lighter flavor, how about a lemon blueberry cake? It’s bursting with fresh citrus flavor!

I also have pudding poke cake recipes like chocolate mint and caramel apple that double as holiday desserts! 

Ingredient Notes and Substitutions

• Boxed Cake Mix – I used Betty Crocker’s Fudge mix, one of my favorites for chocolate cake mix recipes.
  
  That said, most standard chocolate mixes should work as well. Or, use your favorite homemade recipe as long as it makes the same amount.
  
• Sour Cream – Plain yogurt is a great alternative in this chocolate poke cake recipe, and Greek versions are the closest in texture.
  
• Oil – Feel free to substitute canola for the vegetable oil if needed.
  
• Chocolate Syrup – Either homemade or store bought is fine, as long as it is the thinner version and not thick hot fudge.
  
• Pudding Mix – Check the label closely to be sure it reads Instant, otherwise the pudding frosting won’t set up correctly.

You can also easily change the flavor of this cake by changing the boxed cake mix flavor. 

You can make a strawberry poke cake, boston cream poke cake, devils food cake, or any other flavor that you want. Use any delicious cake mix to get started! 

Topping Ideas for Chocolate Pudding Poke Cake

While chocolate poke cake is certainly delicious as is, you can’t go wrong with a little something extra on top! 

Sprinkles will create a colorful display, and a drizzle of caramel makes it more interesting.

Fresh fruit otpions like berries, cherries, and bananas add an extra punch of sweetness and can help balance the rich flavors in each bite.

Or, chop up a variety of candy bars or chocolate bars and sprinkle them over the top to make this chocolate pudding poke cake extra indulgent. (or add some mini chocolate chips or chocolate shavings!) 

I also love to drizzle chocolate fudge on top or even add some hot fudge sauce!  You can also keep it super simple with a cool whip layer or homemade whipped cream topping. 

Just be sure that you add toppings to a cooled cake as a hot cake will melt the toppings away.  

Chocolate Poke Cake Recipe Tips and Tricks

• Use room temperature ingredients. 

Let the milk, eggs, and sour cream rest on the counter for 30 to 45 minutes before you get started. 

This ensures even mixing and helps to keep the dessert moist and delicious.

• Want larger holes? 

Swap the fork for a large straw or the rounded end of a sturdy wooden spoon.

• Chill right away. 

Chocolate poke cake should be refrigerated within 2 hours or the frosting can get really dark and dense. 

Wrap leftovers with foil or plastic wrap and enjoy within 4 days for best results.

Chocolate Cake Mix Recipes FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Chocolate Poke Cake Recipe w/Chocolate Pudding Frosting

Chocolate Poke Cake is soaked in a rich filling and topped with pudding frosting. Throw it together for an impressive last minute dessert!

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 slices

Calories 521cal

Author Donna Elick

Ingredients

• 1 16 ounce box of chocolate cake mix
• 1 3 ounce package of chocolate fudge instant pudding dry
• 5 ounces sour cream
• 3/4 cup vegetable oil
• 1/2 cup milk
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt

Filling

• 14 ounces sweetened condensed milk
• 1/2 cup chocolate syrup

Frosting

• 2 cups heavy cream
• 1/2 cup powdered sugar
• 1/3 cup chocolate fudge instant pudding mix

Instructions

• Preheat the oven to 350 degrees F and grease a 9×13 cake pan, set aside.
• Mix together all ingredients until fully combined and transfer to the prepared cake pan. The batter will be thick and you will need to use a rubber spatula to spread it out.
• Bake for 28-32 minutes or until a cake tester inserted into the center comes out clean.
• Let cool for 30 minutes and stab with a fork all over the top of the cake.

Filling

• Whisk together the sweetened condensed milk and chocolate syrup until fully incorporated.
• Once fully mixed, pour over the top of the holes in the cake.

Frosting

• In a large bowl or stand mixer fitted with a whisk attachment, beat together the frosting ingredients until thick and fluffy.
• Spread the whipped cream over the top of the cake and top with chocolate sauce, sprinkles, or fruit, if desired.

Nutrition

Serving: 1 | Calories: 521cal | Carbohydrates: 67g | Protein: 7g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 66mg | Sodium: 596mg | Sugar: 50g | Fiber: 2g | Calcium: 185mg | Iron: 2mg

Originally published August 2021, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chocolate Poke Cake Recipe w/Chocolate Pudding Frosting appeared first on The Slow Roasted Italian.

My favorite part of this delicious cake is the toasted marshmallows on top. Having a top layer that is gooey goodness makes me crave it even more!

Once you have a bite of this cake, you’re going to be hooked. It’s just one of those dessert recipes that you can’t have just a little bit of.

All my favorite parts of s’mores are in this cake, and the best part is that it’s fast, delicious, and easy! 

This amazing cake is so much fun to make and is the perfect way to create an entire cake for any s’mores lover. 

You’ll love the flavor of the top of the cake, as well as the tender layers of chocolate cake. Everyone will give it a 5 star rating! 

The mini marshmallows add a fun texture to the whole thing, creating the ultimate s’mores cake. 

The next time that you’re looking for a fun cake for special occasions, make this s’mores cake recipe! It would also be perfect for National S’mores Day! 

Smores Cake

Make an incredibly moist and scrumptious s’mores cake with box mix and marshmallow topping, plus all your favorite s’mores fixings scattered on top!

This smores poke cake recipe comes together in under an hour for a decadent dessert that will please guests of all ages.

Want s’more flavor without using your oven? You will love these campfire cones or air fryer hand pies. They’re ooey, gooey, and ready in minutes.

Check out my other poke cake recipes too! There’s something to satisfy your taste buds no matter what flavors you are craving.

Ingredient Notes and Substitutions

• Box Mix – Making s’mores cake with box mix saves time and guarantees fantastic results! I prefer Betty Crocker cake mix, but feel free to use your favorite.
  
  Any brand of type will work to make the chocolate cake batter. 
  
• Hershey Bars – Replace these with your favorite chocolate candy for different flavor combinations. 
  
  Reeses cups, Rolos, and Andes mints are popular choices, but you could even chop up some Snickers or Twix if you want! All you need is some melty chocolate! 
  
• Graham Crackers – I wouldn’t recommend using crumbs for smores cake, so break these up by hand or do a rough smash with a rolling pin. 
  
  Nilla Wafers or Biscoff cookies would also taste delicious, or try crushed potato chips for a salty twist. 

If you don’t want toasted marshmallows on top, you can use other toppings like sweet marshmallow buttercream frosting, vanilla buttercream, chocolate buttercream, marshmallow fluff buttercream, marshmallow frosting, hot fudge, powdered sugar, or even just a chocolate ganache drip. 

You can even top it with chocolate chips and graham cracker crumbs! Whatever best way you want to make these chocolate cake layers, do so! 

The fun part about making this cake s’mores layer cake is that it can be a unique birthday cake or a moist chocolate cake for any time that sweet craving hits.  

How To Make S’mores Poke Cake

1. Bake: Prepare your favorite chocolate box mix according to the directions, then bake. Allow it to cool for about 20 to 30 minutes before continuing.
   
2. Poke: Create evenly spaced holes that are large enough to absorb the filling, but not so large that they affect the overall structure. 
   
   The rounded end of a wooden spoon, a large straw, or the wide end of a chopstick will create a good size.
   
3. Fill: Pour the warmed topping evenly over the cake, letting it soak into every hole.
   
4. Top: Sprinkle the remaining ingredients along the top and place under the broiler until toasty and melted.

Serve smores poke cake fresh out of the oven for best results.

Leftovers can be stored in the refrigerator for 3 to 4 days. 

Be sure to cover your marshmallow chocolate poke cake tightly with plastic wrap or a lid so it doesn’t dry out.

Equipment Needed

• Large mixing bowl
• Casserole dish/ cake pans

Marshmallow Chocolate Poke Cake FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Best Ultimate S’mores Cake Recipe

Smores Cake combines the classic campfire flavors into a baked dessert. Make marshmallow chocolate poke cake with your favorite box mix!

Course Dessert

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 27 minutes minutes

Total Time 47 minutes minutes

Servings 15

Calories 183cal

Author Donna Elick

Ingredients

• 1 box chocolate cake mix
• egg, water, and oil, per direction on box
• 2 jars marshmallow topping
• 2 Hershey bars broken into pieces
• 2 cups mini marshmallows
• 4 graham crackers broken into pieces

Instructions

• Preheat oven to 350°F and spray a 9×13 inch pan with nonstick spray.
• Prepare the cake mix per the directions on the box and bake following the directions.
• Allow the cake to cool.
• Poke the cake all over using the back of a thin wooden spoon or a chopstick.
• Warm the marshmallow topping in the microwave for 1 minute, pour the topping over the cake, making sure to coat the cake evenly.
• In a small mixing bowl, combine the chocolate, marshmallows, and graham crackers, stir until combined.
• Evenly sprinkle the marshmallow mixture over the top of the cake.
• Place the pan under the broiler for 30 seconds to 1 minute until the marshmallows are golden brown.

Nutrition

Serving: 1 | Calories: 183cal | Carbohydrates: 31g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 268mg | Sugar: 17g | Fiber: 1g | Calcium: 49mg | Iron: 2mg

Originally published May 2021, updated and republished May 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Ultimate S’mores Cake Recipe appeared first on The Slow Roasted Italian.

Chocolate Mint Poke Cake

I have so many delicious desserts featuring a mint and chocolate flavor combination — think frosted brownies, candy bark, homemade fudge, and cookie dough bars — but nothing quite beats this Andes mint poke cake!

Gooey, fudgy chocolate cake is topped with a fluffy, whipped cream frosting that’s bursting with mint flavor. And the whole dessert is dotted with tiny pieces of Andes mints. YUM!!

For a holiday showstopper, an Oreo cookie dessert trifle is just what you need.

Layers of creamy pudding, crushed cookies, and flavored whipped cream look gorgeous in a single dish or individual serving glasses.

Or, enjoy all the same flavors on this mint chocolate poke cake in layer cake form!

Ingredient Notes and Substitutions

• Chocolate Cake Mix – Use your favorite (I’m partial to Betty Crocker) and be sure to grab whatever ingredients are listed on the back of the box — usually eggs, oil, and water.
  
  You can try out different flavors too. Classic chocolate, Devil’s food, or dark chocolate would all be delicious.
  
  I’d stay away from any “triple chocolate fudge” type mixes that include pudding, though, since you’ll be adding your own pudding layer!
  
• Hot Fudge – This seeps into all of the holes poked in the cake, making it extra gooey and delicious!
  
  If you prefer to make it from scratch (or can’t find an 8-ounce jar), you’ll need about ¾ cup total.
  
• Andes Mint Baking Chips – These are basically teeny tiny chopped Andes candies, so if you can’t find them at your store, just chop up the real thing yourself.
  
• Instant Chocolate Pudding Mix – Pay close attention to the package! It needs to be the quick-set kind, not the one you cook on the stove.
  
• Whole Milk & Heavy Cream – Combine the whole milk with the pudding mix for the pudding layer, then whip the heavy cream for the frosting.
  
  Both need to be super cold, straight out of the fridge, for this recipe.
  
• Sugar – For sweetness and to help stabilize the whipped cream!
  
• Mint Extract – Specifically mint — not peppermint — or your frosting will taste like toothpaste.
  
• Green Food Coloring – While optional, I really like the look of green frosting on mint poke cake instead of white.
  
  Gel food coloring will give you a nice, vibrant hue without affecting the texture.
  
• Andes Mint Candies – For garnish! Chop them up and scatter them over the frosting to really put this dessert over the top. Or, simply use another bag of Andes baking chips.

Tips and Tricks to Make a Perfect Andes Mint Poke Cake

• Don’t rush the process.

Every step needs to be done properly for the whole dessert to come together! Bake the cake just until a toothpick inserted into the center comes out clean.

Then, poke the holes while the cake is still warm, keeping them as evenly spaced as possible. This way, you get the perfect amount of fudge and pudding soaked into each bite.

Add the fudge right away, but wait until the mint chocolate poke cake has cooled to add the pudding.

Finally, chill the cake layer for at least an hour before topping with whipped frosting and candies!

• Poke large enough holes in the cake.

You want them large enough to absorb the filling, but not so large that they affect the overall structure.

The rounded end of a wooden spoon works perfectly, but a large straw (like the kind for boba tea) will work too.

• Whip the cream to soft peaks before adding sugar and extract.

It helps to use a metal bowl, and pop it into the freezer with the whisk attachment for a few minutes first. The colder everything is, the faster it will whip!

You’ll know you have soft peaks when the cream has thickened but still droops when you hold the whisk attachment upside down.

After adding the sugar and extract, continue whipping until the frosting holds its shape!

Prep Ahead

• Chop mint candies
• Bake and chill cake before frosting

Kitchen Tools You Will Need

• 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
• Stand Mixer or large mixing bowl with Hand Mixer to make the pudding layer and frosting for this Andes mint chocolate poke cake.
• A Sturdy Wooden Spoon – Preferably one with a rounded handle. It creates properly sized holes for grabbing that gooey filling!

Storing and Freezing Mint Poke Cake

Once frosted, this dessert will keep for up to a week in the refrigerator, though it’s best eaten within 3-4 days.

Cover Andes mint poke cake tightly with plastic wrap or a lid so it doesn’t dry out.

I wouldn’t freeze it fully assembled, but the soaked cake layer should be fine for 2 to 3 months if wrapped tightly in plastic. 

Thaw mint poke cake in the refrigerator before adding the whipped cream and candies.

Mint Chocolate Poke Cake FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Poke Cake Recipes

Red Velvet Poke Cake Recipe with Easy Frosting

Chocolate Poke Cake Recipe w/Chocolate Pudding Frosting

Chocolate Peanut Butter Poke Cake

Caramel Apple Poke Cake

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Easy Chocolate Mint Poke Cake

Chocolate Mint Poke Cake is layered with hot fudge, pudding, frosting, and candies. Make this for a dessert that’s both rich and refreshing!

Course Dessert

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 12

Calories 566cal

Author Donna Elick

Ingredients

• 1 chocolate cake mix including the ingredients on the box
• 8 ounce jar of hot fudge
• 1 cup Andes mint baking chips
• 1 package instant chocolate pudding mix
• 2 cups whole milk
• 2 cups heavy whipping cream
• 1/3 cup granulated sugar
• 1/2 teaspoon mint extract
• green food coloring (optional)
• 1 cup Andes mint chopped candies

Instructions

• Prepare the chocolate cake according to the package instructions, for a 9×13 pan.
• Remove from the oven and poke holes all over the top of the cake.
• Heat the hot fudge for 30 seconds, until it is relatively smooth.
• Pour the fudge over the cake while hot.
• Sprinkle mint baking chips over the top of the fudge layer. Let cool completely.
• In a bowl, with an electric mixer, beat the pudding mix and 2 cups of milk for 2 minutes.
• Pour the prepared pudding over the cooled cake.
• Place the cake in the fridge for an hour.
• Meanwhile: Whip the heavy cream to soft peaks. Slowly add sugar and mint extract.
• Beat until stiff peaks. Add food coloring, if using, and stir until combined.
• Spread the frosting over the top of the cake.
• Sprinkle with chopped candies. Store in the fridge.

Nutrition

Serving: 1 | Calories: 566cal | Carbohydrates: 72g | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 50mg | Sodium: 402mg | Sugar: 50g | Fiber: 1g | Calcium: 169mg | Iron: 2mg

Originally published February 2021, updated and republished February 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Chocolate Mint Poke Cake appeared first on The Slow Roasted Italian.

Get ready — everyone will be asking for a copy of this easy lemon blueberry cake recipe once they’ve tried it! 

The sweet blueberries paired with the fresh lemon zest flavor make an irresistible homemade cake. 

This moist lemon cake is sure to be a huge hit and the perfect dessert to share with family and friends. 

Every single time that I make this lovely cake, people tell me that it’s one of their new favorite cake recipes. 

And that’s a good thing – because I have no plans of stopping the baking of this perfect cake anytime soon! 

If you’re ready to make the best lemon blueberry cake recipe ever, the recipe card below has all the tips! I make this cake any time of year because I can’t get enough of that blueberry flavor! The next time you’re craving a citrus dessert, keep this fluffy lemon cake recipe handy! 

Blueberry Lemon Cake

A tender, fluffy citrus sponge is dotted with juicy blueberries and soaked in an incredible lemony glaze. 

Finally, a decadent layer of homemade cream cheese frosting is smoothed over the top.

Each bite of this lemon berry cake is bursting with fresh fruit flavor that can be enjoyed throughout the year. 

Serve it at summer BBQs and potlucks or enjoy it after a heavy holiday meal.

Craving that lemon-blueberry combo for a morning meal? You’ll love these fluffy buttermilk pancakes or my blueberry almond cake recipe.

Tips and Tricks

• Use room temperature ingredients. Let the eggs, butter, and dairy warm on the counter before starting this easy lemon blueberry cake recipe. 
  
  This helps the batter come together smoothly and prevents lumps. The exception is the heavy cream — that should be cold when whipped!
  
• Coat the berries first! Tossing the blueberries in a little bit of flour helps them to stay dispersed throughout the batter and not sink to the bottom of your lemon blueberry cake. 
  
  If using frozen berries, it also prevents color bleeding!
  
• Don’t have buttermilk? You can make a buttermilk substitute! 
  
  Add 1 tablespoon of vinegar or lemon juice to a measuring cup, then fill with regular milk until it reaches 1 ¼ cup total. 
  
  Let it sit for about 5 minutes, then give it a stir and use as directed.
  
• Whipped cream substitute: Instead of making your own, simply fold 2 cups of thawed Cool Whip into the cream cheese mixture.

How to Convert Sheet Cake into a Layer Cake

You can easily convert this lemon blueberry cake into a stunning layered dessert!

Divide the batter between two 9-inch round pans and bake for 20 to 25 minutes. 

Transfer each layer to a wire rack, then poke holes in both cakes and drizzle with citrus glaze.

Once cooled, spread the cream cheese frosting between the layers and sprinkle in some blueberries. 

Then, frost the outside of the blueberry lemon cake and top with additional fresh berries.

Blueberry Lemon Cake Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Best Blueberry Lemon Cake (Scratch Recipe) + Video

Blueberry Lemon Cake is moist and bursting with citrus flavor. This recipe is easy to make from scratch, or use a box mix for fast results!

Course Dessert

Cuisine American

Method Oven

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 16

Calories 453cal

Author Donna Elick

Ingredients

• 3/4 cup unsalted butter softened
• 1 3/4 cups sugar
• 3 eggs room temperature
• 1 teaspoon Vanilla extract
• 1 teaspoon Lemon extract
• 1 tablespoon lemon zest about 2 lemons
• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk
• 1 3/4 cups fresh or frozen blueberries tossed in 1 tablespoon flour

Lemon Glaze

• 1/4 cup fresh lemon juice use zested lemons
• 1 1/2 cups powdered sugar

Lemon Whipped Cream Cheese Frosting

• 12 ounces cream cheese softened
• 1 teaspoon lemon zest
• 1 teaspoon lemon extract
• 1 cup powdered sugar
• 3/4 cup heavy cream or 2 cups Cool Whip
• 1/4 cup fresh blueberries for decorating
• Lemon slices for decorating

Instructions

• Preheat oven to 350ºF. Grease a 13 X 9 inch baking pan. Set aside.
• In a large mixing bowl beat together butter and sugar until very light and fluffy, about 4 minutes.
• Add eggs, one at a time, beating well after each addition. Beat in vanilla extract, lemon extract, and lemon zest.
• In a separate bowl whisk together flour, baking powder, and salt. Alternatively add flour and buttermilk to butter / sugar mixture, beating on low after each addition until just combined. Gently fold in blueberries tossed in flour.
• Pour into prepared baking pan and bake 30-35 minutes, or until toothpick inserted in middle comes clean.
• Remove from oven and mix together lemon drizzle ingredients. Poke holes all over warm cake using a skewer or fork. Pour drizzle over cake and let seep in. Use a spatula to spread drizzle around and evenly distribute. Allow cake to cool completely before frosting.

For the Frosting

• In a large bowl beat together cream cheese, lemon zest, lemon extract, and powdered sugar. Set aside.
• If using heavy cream, pour into a separate clean, large bowl. Beat on high until it holds shape and peaks form, about 3-4 minutes.
• Fold whipped cream (or Cool Whip) into cream cheese mixture until no streaks remain.
• Spread frosting on top of cooled cake and garnish with fresh blueberries and lemon slices.

Video

Notes

To make a layer cake: Divide batter between two 9 inch cake pans and bake for 20-25 minutes. Poke warm cake layers with holes and drizzle with lemon glaze. Spread the whipped lemon cream cheese frosting in between cooled layers, along with some fresh blueberries. Then frost the entire cake and sprinkle more fresh blueberries on top.

To substitute a cake mix: Use a yellow cake, prepare according to directions, but also add 1 teaspoon of lemon extract and 1 tablespoon of lemon zest. Before baking, fold in 2 cups frozen or fresh blueberries tossed in 1 tablespoon of flour.

Buttermilk substitution: Pour 1 tablespoon vinegar or lemon juice in a measuring cup. Add milk until you have 1 1/4 cups total liquid. Let sit for 5-10 minutes, stir, and then to use.

Nutrition

Serving: 1 | Calories: 453cal | Carbohydrates: 61g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 90mg | Sodium: 243mg | Sugar: 44g | Fiber: 1g | Calcium: 99mg | Iron: 1mg

Originally published July 2018, updated and republished January 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Blueberry Lemon Cake (Scratch Recipe) + Video appeared first on The Slow Roasted Italian.

Chocolate Caramel Poke Cake

I’ve made quite a few poke cakes in my time — chocolate peanut butter and caramel apple are two of my favorites — but I’ve never made one in the crock pot before. First time for everything!

With a few tricks and a little patience, you can make an incredible chocolate caramel poke cake without needing the oven.

It’s the perfect option when it’s too hot to bake or you need that precious oven space for holiday meals.

You can even make this recipe ahead of time — just be sure you have room in your fridge to store the crockpot liner either way!

Ingredient Notes and Substitutions

• Devil’s Food Cake Mix – This is a rich chocolate cake mix that comes out a bit fluffier than regular chocolate cake. Feel free to use your favorite brand!
  
  You can also experiment with different flavors of cake mix — try white, yellow, or regular chocolate.
  
• Eggs & Oil – You’ll need both of these (plus water) to make the cake batter. Be sure to use the amounts listed in the recipe card and not what’s listed on the back of the box.
  
• Sweetened Condensed Milk – When combined with caramel, you get a creamy and buttery sauce that adds loads of moisture and flavor to your chocolate caramel poke cake.
  
  Evaporated milk is the best substitute, but it’s not sweetened — which is great if you want a less sweet dessert!
  
  Otherwise, heat it on the stove with some sugar until fully dissolved.

• Caramel Sauce – This recipe is all about convenience, so I’m using jarred caramel sundae sauce.
  
  It’s a bit thicker than the kind you drizzle, and you don’t have to measure it out! A can of dulce de leche would also be tasty, though the sauce will end up a bit thicker.
  
• Cool Whip – This adds a light and fluffy texture to an otherwise dense and rich dessert! It doesn’t have to be Cool Whip either.
  
  Any brand of frozen whipped topping will do, as long as you thaw it first.
  
  Or, whip a can of frosting until light and fluffy and use that instead!
  
• Toppings – You’ll need both caramel sauce and chocolate syrup to drizzle on top (store-bought is fine too), plus chopped pecans and mini chocolate chips.
  
  Other nuts such as walnuts, almonds, or cashews are fine too, though it technically wouldn’t be a turtle poke cake anymore.
  
  And feel free to swap the mini chips with regular-sized ones or a chopped up chocolate bar.

Tips and Tricks to Make Perfect Chocolate Poke Cake with Caramel Sauce

• Space out the holes in the cake so it doesn’t collapse.

Aim for about an inch between each hole and be careful not to press all the way through the bottom. You want to keep that luscious caramel sauce in the cake, not under it!

I always use the handle of a wooden spoon when making my poke cakes, but a chopstick or straw works too.

• Place paper towels under the lid.

Because of the way crockpots work, there will be loads of condensation on the glass lid — but you don’t want that dripping all over the cake when you remove it!

Place a few paper towels all around the rim of the crockpot liner before setting the lid on top.

This works best with the half-sheets so you don’t worry about them drooping onto the cake.

You can also use a clean kitchen towel if you prefer. Just be sure the lid is fully sealed.

• Chill for at least 2 hours before serving.

It takes time to soak the chocolate poke cake with caramel sauce for maximum flavor! Get it in the fridge as soon as you spread the Cool Whip on top.

2 hours is the very minimum, but 4 hours is even better if you have the time!

Prep Ahead

• Thaw Cool Whip
• Chop pecans

Kitchen Tools You Will Need

• Slow Cooker – Great for soups, roasts, shredded chicken, and more! I love it in the cooler months, but it’s also great in the summer when you don’t want to heat up the whole house with the oven.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Electric Hand Mixer – I’ve had this one in my kitchen forever, and it still works beautifully.
• A Sturdy Wooden Spoon – Preferably one with a rounded handle. It creates properly sized holes for grabbing that gooey filling!

Serving Suggestions 

Whether you make this recipe ahead of time or the day of, wait to drizzle your chocolate poke cake with caramel sauce and chocolate until just before serving. It makes a much prettier presentation this way!

Don’t forget to sprinkle pecans and chocolate chips on top too, for extra sweetness and crunch.

Storing Chocolate and Caramel Poke Cake

Carefully transfer the dessert to an airtight container — it’s easiest if you slice it and remove the slices one at a time.

This chocolate and caramel poke cake will last for up to 5 days in the refrigerator.

Note that it will become softer and more moist the longer it sits, as the cake will continue to soak up the caramel sauce.

Turtle Poke Cake FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Poke Cake Recipes

Chocolate Poke Cake Recipe w/Chocolate Pudding Frosting

Best Ultimate S’mores Cake Recipe

Chocolate Peanut Butter Poke Cake

Easy Chocolate Mint Poke Cake

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Turtle Chocolate Caramel Poke Cake (Crockpot Recipe)

Chocolate Caramel Poke Cake is moist and decadent, soaked in a gooey caramel sauce and topped with Cool Whip, pecans, and chocolate chips.

Course Dessert

Cuisine American

Method Slow Cooker

Prep Time 10 minutes minutes

Cook Time 2 hours hours

chill time 2 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 12 -16

Calories 561cal

Author Donna Elick

Equipment

• large bowl
• slow cooker

Ingredients

• 15.25 ounce Devil’s Food cake mix
• 3 large eggs
• 1/2 cup vegetable oil
• 1 cup water
• 12 ounce jar caramel sundae sauce
• 14 ounce can sweetened condensed milk
• 8 ounce container of frozen whipped topping thawed
• 1/2 cup pecans chopped
• 1/2 cup mini chocolate chips
• 1/4 cup caramel sauce
• 1/4 cup chocolate sauce

Instructions

• Spray your 5 or 6-quart crockpot liner with cooking spray.
• In a large bowl, combine the cake mix, eggs, vegetable oil and water and blend with electric mixers for 2-3 minutes.
• Pour into the prepared crockpot. Put 3 paper towels under the lid to collect condensation while cooking. Cook on high for 2-3 hours, or until a toothpick inserted in the center comes out clean. Check after 2 hours for doneness.
• Remove liner from crockpot and set on a cooling rack. Use the handle of a wooden spoon to poke holes all over the cake, about an inch apart. Let cool uncovered for an hour.
• Whisk together caramel sundae sauce and sweetened condensed milk. Pour it all over the cake and down into the holes.
• Spread the thawed whipped topping over the top of the cake. Refrigerate for 2 hours.
• Right before serving, sprinkle the cake with pecans and mini chocolate chips, and drizzle the caramel and chocolate sauces over the top. Cut into portions and serve.

Notes

OVEN INSTRUCTIONS: Spray a 9 x 13-inch baking dish with cooking spray. Make the cake batter and pour into the prepared baking dish and bake according to package instructions. Resume the rest of the instructions to this recipe.

Make Ahead Instructions: You can make this ahead but wait to drizzle with caramel and chocolate sauces right before serving for a prettier presentation.

Storage Instructions: Crockpot Turtle Poke Cake will last up to 5 days in the refrigerator if stored in an airtight container. The longer the cake sits, the more it will soak up the caramel sauce and create an even more moist cake.

Nutrition

Serving: 1 | Calories: 561cal | Carbohydrates: 77g | Protein: 8g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 59mg | Sodium: 511mg | Sugar: 62g | Fiber: 2g | Calcium: 200mg | Iron: 2mg

Originally published December 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Turtle Chocolate Caramel Poke Cake (Crockpot Recipe) appeared first on The Slow Roasted Italian.

Be sure to check out our other poke cake recipes: Caramel Apple Poke Cake, and this amazing chocolate poke cake.

This rich, decadent, chocolate peanut butter cake is so moist it melts in your mouth with every bite. It’s very rich so you might need a small slice, but it’s so good you’ll be going back for more.

Easy Chocolate Peanut Butter Poke Cake

The cake is ready with only a few minutes of work on your part because it all starts with a chocolate boxed cake mix. I like devil’s food cake, but any chocolate cake mix will work.

This cake is perfect for an easy recipe that will impress a crowd. It’s truly mouthwatering and delicious. I’m already craving it, and can’t wait to make it again soon.

You’ll be licking your fingers clean, and the rubber spatula, with every step of making this cake! The chocolate cake batter. The peanut butter condensed milk looks just like caramel but tastes like peanut butter perfection. Then the peanut butter whipped cream is creamy, light, and peanut butter.

Looking for indulgent chocolate caramel poke cake, look no further.

Helpful Tips to make Chocolate Peanut Butter Poke Cake:

• For best results, always use room temperature eggs and butter when baking.
• The cake will last for 4-5 days, if kept tightly covered with a lid or plastic wrap in the fridge.

What you will need to make Chocolate Peanut Butter Poke Cake:

• 9×13 baking pan- I have my favorites and this set is one of them. 
• Medium mixing bowl- 
• Hand mixer or stand mixer–

Enjoy!

With love from our simple kitchen to yours. 

Don’t miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite cake recipes: 

Perfect Peach Cobbler Dump Cake  

Outrageous Cherry Dr Pepper Cake

Chocolate Insanity Cake

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Chocolate Peanut Butter Poke Cake

This chocolate peanut butter poke cake is the best thing you’ll ever eat! It’s easy to make starting with a poke cake, stuffed full of a peanut butter sweetened condensed milk mixture, and homemade peanut butter whipped cream! It’s the perfect peanut butter and chocolate dessert, that tastes like a peanut butter cup meets a buckeye ball!

Course Dessert

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 20 – 24

Calories 355cal

Author Donna Elick

Ingredients

• 1 box chocolate cake mix
• eggs oil, and water as called for on the box
• 14 ounce can sweetened condensed milk
• 1 cup creamy peanut butter
• 3 – 4 tablespoons milk

For the Peanut Butter Whipped Cream

• 2 cups heavy whipping cream
• 1/3 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract

Toppings

• chocolate syrup
• chopped peanut butter cups
• chopped peanuts
• peanut butter chips

Instructions

• Prepare the cake mix and bake the cake according to package directions.
• Let the cake cool for about 5 minutes, then poke the cake all over the top with the bottom of a wooden spoon.
• Stir together the sweetened condensed milk, peanut butter and milk until a creamy pour-able consistency is reached. Add more milk if needed
• Pour peanut butter mixture over the top of the cake spreading around to fill the holes in and cover the cake evenly.
• Cover the cake and place it in the fridge to chill for about 2 hours.

For the Peanut Butter Whipped Cream

• Add heavy cream, peanut butter, powdered sugar and vanilla in a mixing bowl. Beat with a hand mixer or stand mixer until stiff peaks form. Scrape the bottom occasionally to make sure you get all the peanut butter in there.
• Spread peanut butter whipped cream over the top of the cake evenly.
• Cover cake and place back in the fridge to chill for another 2 hours up to overnight.
• When ready to serve top cake with chocolate syrup, chopped peanut butter cups, peanuts, peanut butter chips, and any other toppings you desire.
• Cover any extra cake and place in the fridge for up to 4-5 days.

Nutrition

Serving: 1 | Calories: 355cal | Carbohydrates: 34g | Protein: 8g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 34mg | Sodium: 286mg | Sugar: 25g | Fiber: 1g | Calcium: 119mg | Iron: 1mg

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chocolate Peanut Butter Poke Cake appeared first on The Slow Roasted Italian.

Never let anyone tell you box mixes are cheating, especially when they create treats as yummy as this Caramel Apple Poke Cake! I also have an irresistible dessert waiting for you.

I love a good box mix recipe every now and again. As much as I enjoy a fresh and fluffy homemade cake, there’s definitely something to be said about how good a box mix is for the price and convenience.

As it turns out, box mixes are absolutely perfect for quick and easy recipes like this poke cake.

Caramel Apple Poke Cake

Not only do you save time by not having to measure out ingredients, the texture of the finished cake is just right to house the slightly more time-consuming but equally satisfying homemade caramel pudding!

Can you believe boxed caramel pudding isn’t a thing? The closest I can find is butterscotch and it’s still somehow not the same.

I promise, making the extra effort to create homemade pudding is completely worth it – you’ll know with your first bite of this delicious dessert!

Helpful Tips:

• If you’re not a cake mix person, feel free to use a scratch recipe (like this shortcake or this caramel apple one) as a base. Be sure not to pick a cake that’s overly dense, otherwise the texture of the finished product will be off.
• Use room temperature ingredients. To ensure even mixing, pull the butter, eggs, and buttermilk from the refrigerator ahead of time. This also helps keep the cake moist and delicious.
• If you really enjoy apples, double the amount of chopped apples in the cake.
• If you’re short on time or nervous about making homemade pudding, a box of boxed butterscotch pudding will do here in a pinch.

What you will need:

• A 13×9 Cake Pan – You need a single layer of cake to hold the pudding without it leaking, and this cake pan is the perfect size! It’s also great for creating larger cakes for parties and events.
• A Sturdy Wooden Spoon – Preferably one with a rounded handle. It creates properly sized holes for grabbing all that pudding!
• Metal Cake Spatula – These are one of my favorite cake tools and you’ll use them a lot! They spread frosting like a dream, and can also smooth it or create lovely textures.
• KitchenAid Mixer – I use this mixer almost as much as I use my oven! Whether you grab the Artisan or Professional series, this workhorse will be a wonderful addition to your kitchen. Use it to mix the batter as well as the whipped frosting.

Enjoy!

With love from our simple kitchen to yours. 

Don’t miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite cake recipes: 

Perfect Peach Cobbler Dump Cake  

Outrageous Cherry Dr Pepper Cake

Ooey Gooey Chocolate Insanity Cake  

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Caramel Apple Poke Cake

A Caramel Apple Poke Cake is the perfect dessert to celebrate fall with! For people who aren’t pumpkin fans, this easy box mix recipe is bursting with apple chunks, caramel pudding, and fluffy whipped brown sugar cream cream cheese. It’s festively topped off with apples, toffee bits, and as much caramel as you can handle!

Course Dessert

Cuisine American

Method Oven

Prep Time 25 minutes minutes

Cook Time 32 minutes minutes

Total Time 57 minutes minutes

Servings 20

Calories 286cal

Author Donna Elick

Ingredients

Apple Cake

• 1 box vanilla cake mix
• 1 cup buttermilk room temperature
• 1/3 cup unsalted butter room temperature
• 2 large eggs room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups apples peeled, cored, and chopped

Caramel Pudding

• 1/3 cup brown sugar packed
• 1/3 cup water
• 3 egg yolks room temperature
• 1 1/2 cups milk room temperature, divided
• 2 tablespoons cornstarch
• 2 tablespoons unsalted butter room temperature
• 1 teaspoon vanilla extract

Whipped Brown Sugar Cream Cheese

• 1 1/2 cups heavy cream
• 4 ounces cream cheese
• 1/4 cup granulated sugar
• 2 tablespoons brown sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

Apple Cake

• Preheat oven to 350 degrees F. Spray a 13×9 cake pan with non-stick cooking spray. Set aside.
• Heat a small saucepan over medium heat. Melt butter, then allow it to simmer until it begins to brown and smell nutty. Remove from heat and cool.
• Place cake mix in a large bowl with buttermilk, eggs, vanilla, and cooled brown butter. Mix until just combined. Gently fold in chopped apples.
• Transfer batter to the prepared cake pan. Bake for 28-32 minutes, until a toothpick inserted in the center comes out clean.
• Remove from oven when done and allow to cool 10 minutes, then use the handle of a wooden spoon to poke many holes all over the cake.

Caramel Pudding

• While the cake is baking, make the pudding. Combine the brown sugar and water in a saucepan saucepan over medium-high heat. Cook until it reaches 215 degrees F and creates a caramel, then remove from heat and set aside.
• In a separate medium saucepan set over medium heat, whisk together milk and cornstarch until there are no lumps.
• Whisk egg yolks in a large heatproof glass bowl.
• When milk mixture is warm but barely simmering, whisk it into the egg yolks, about 1/4 cup at a time, until it’s all combined. Return the mixture to the saucepan and stir in the reserved caramel sauce.
• Return the pan to the stovetop. Cook the mixture for about 5 minutes until it thickens, then stir in the butter, vanilla and salt. Remove from heat and allow to cool 20-30 minutes.
• Pour cooled pudding into the holes of the cake, allowing it to sink in before adding another addition. (You may have more pudding than you need.)
• When pudding has been added, cover pan with plastic wrap and chill 2 hours.

Whipped Brown Sugar Cream Cheese

• In a large cold bowl, whip heavy cream to stiff peaks.
• In a separate bowl, beat cream cheese, sugars, vanilla, and salt until well-combined and fluffy, 3-4 minutes. Fold whipped cream into cream cheese mixture.
• Spread frosting on top of cooled cake. Garnish with additional chopped apples, toffee bits, and caramel sauce.

Nutrition

Serving: 1 | Calories: 286cal | Carbohydrates: 33g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 88mg | Sodium: 261mg | Sugar: 21g | Fiber: 1g | Calcium: 123mg | Iron: 1mg

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