Chocolate Toffee Poke Cake is the ultimate dessert for chocolate lovers who crave a rich and indulgent treat. This heavenly creation layers moist devil’s food cake with gooey caramel, sweetened condensed milk, fluffy whipped topping, and crunchy toffee bits. The result is a melt-in-your-mouth experience that satisfies every sweet craving. Simple to make and absolutely irresistible, this dessert is sure to earn a permanent spot in your go-to recipe list. Whether you’re baking for a party, potluck, or just because, this poke cake delivers big flavor with minimal effort.
Why You’ll Love This Chocolate Toffee Poke Cake
You’ll fall in love with this Chocolate Toffee Poke Cake for its unbeatable flavor and simplicity. The base is a luscious, soft chocolate cake enhanced with pudding mix and sour cream for extra moisture. Warm caramel and condensed milk seep into holes poked throughout the cake, infusing every bite with sweetness. A layer of whipped topping adds a cool, creamy contrast, while crunchy Heath toffee bits provide just the right amount of texture. It’s perfect for making ahead, travels well, and always impresses a crowd. This dessert is a chocolate lover’s dream come true.
Ingredients
To make this decadent dessert, you’ll need the following:
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1 box devil’s food cake mix (15.25 ounces)
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1 box instant chocolate pudding mix (3.9 ounces)
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¾ cup sour cream
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¾ cup vegetable oil
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3 large eggs, lightly beaten
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2 teaspoons pure vanilla extract
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½ cup warm water
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1 can sweetened condensed milk (14 ounces)
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1 cup salted caramel sauce, divided
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Pinch of flaky sea salt
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8 ounces frozen whipped topping (like Truwhip or Cool Whip), thawed
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1 cup Heath English toffee bits
Each ingredient plays a role in creating a dessert that’s indulgent, velvety, and packed with unforgettable taste.
Step-by-Step: How to Make Chocolate Toffee Poke Cake
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Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper or spray with non-stick cooking spray. -
Mix the Cake Batter:
In a large mixing bowl or stand mixer, combine the cake mix, pudding mix, sour cream, oil, eggs, vanilla, and warm water. Beat on medium speed for about two minutes, scraping down the sides as needed, until smooth. -
Bake the Cake:
Pour the batter into the prepared pan and spread it evenly. Bake for 30–35 minutes, or until the cake springs back when gently touched and a toothpick comes out clean. -
Make the Caramel Mixture:
While the cake bakes, whisk together the sweetened condensed milk, ¾ cup of caramel sauce, and a pinch of flaky sea salt until well combined. -
Poke the Cake:
When the cake is fresh out of the oven, use the handle of a wooden spoon or a smoothie straw to poke holes evenly across the surface, about an inch apart. -
Add the Caramel Soak:
Pour the caramel mixture slowly over the cake, making sure it fills the holes and spreads evenly across the top. -
Cool and Chill:
Let the cake cool to room temperature, then cover and refrigerate for at least 4 hours. Chilling allows the caramel mixture to absorb completely, making the cake more flavorful and easier to slice neatly. -
Top the Cake:
Once chilled, evenly layer the thawed whipped topping across the surface. Sprinkle on the toffee bits and drizzle with the remaining ¼ cup of caramel sauce. -
Serve:
Slice into squares and serve cold for the best texture and taste.
Helpful Tips
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Use Room Temperature Ingredients: Ensure eggs and sour cream are at room temperature for a smoother batter and even baking.
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Warm Water Boosts Moisture: The addition of warm water helps create a softer crumb.
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Even Poking: Poke holes while the cake is still warm for easier absorption.
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Chilling is Crucial: Be sure not to skip the refrigeration step. This helps the caramel soak fully penetrate the cake and keeps it firmer when sliced.
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Quality Caramel: Opt for a high-quality caramel sauce like Mrs. Richardson’s or Stonewall Kitchen for best flavor.
Substitutions And Variations
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Gluten-Free Option: Use a certified gluten-free cake mix and pudding mix.
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Dairy-Free Swaps: Substitute dairy-free whipped topping and caramel sauce, and use a plant-based sour cream alternative.
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Nutty Crunch: Replace toffee bits with chopped pecans or walnuts for a nutty variation.
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Extra Chocolate: Stir in mini chocolate chips or use a chocolate ganache drizzle.
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Salted Caramel Twist: Add a sprinkle of flaky sea salt over the whipped topping for balance.
Storage Instructions
Keeping your Chocolate Toffee Poke Cake properly stored ensures it stays fresh and flavorful:
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Refrigerate: Cover and store in the refrigerator for up to 4–5 days. Use an airtight container or wrap tightly in plastic.
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Freeze: You can freeze the cake without toppings for up to 2 months. Wrap in plastic and foil. Thaw overnight in the fridge and add toppings before serving.
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Fresh Presentation: Add the toffee bits and caramel drizzle just before serving to keep them crisp.
Nutritional Information
The following is a general estimate of the nutrition per slice, based on 16 servings:
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Calories: ~410
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Total Fat: ~22g
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Saturated Fat: ~9g
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Cholesterol: ~45mg
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Sodium: ~320mg
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Total Carbohydrates: ~52g
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Fiber: ~2g
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Sugars: ~36g
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Protein: ~4g
Nutritional values may vary depending on ingredient brands and substitutions.
Serving Suggestions
Make your dessert even more special with these pairings:
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A scoop of vanilla or coffee ice cream
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Drizzle of chocolate or additional caramel sauce
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Garnish with fresh raspberries or strawberries
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Serve alongside hot coffee or a glass of cold milk
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Add a dollop of whipped cream or espresso cream
These simple additions turn this cake into a next-level dessert experience.
Frequently Asked Questions About Chocolate Toffee Poke Cake
What is a poke cake?
A poke cake is a baked cake that’s poked with holes and soaked with a flavorful liquid like caramel, pudding, or fruit syrup. This makes the cake extra moist and flavorful throughout.
Can I make it ahead of time?
Yes! This dessert actually improves with time. Make it the day before and let it chill overnight for best flavor and texture.
Can I use homemade caramel sauce?
Absolutely. Homemade caramel adds amazing depth of flavor and works beautifully in this recipe.
Is it overly sweet?
This is a sweet dessert, but the whipped topping and touch of sea salt help balance the richness. You can also reduce the caramel slightly if desired.
What can I use instead of toffee bits?
Try crushed Butterfingers, chopped nuts, or mini chocolate chips as alternatives for that signature crunch.
Final Thoughts
Thank you so much for trying out this Chocolate Toffee Poke Cake recipe! I hope it brings as much joy to your kitchen as it does to mine. It’s a decadent yet simple dessert packed with flavor, texture, and that irresistible combination of chocolate and caramel. Whether you’re celebrating a special occasion or just indulging your sweet tooth, this cake never disappoints. Happy baking, and thank you for being part of this delicious, dessert-loving community!
Print
Chocolate Toffee Poke Cake
- Total Time: 4 hours 55 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Chocolate Toffee Poke Cake is a rich and decadent dessert featuring moist chocolate cake soaked with caramel and sweetened condensed milk, topped with fluffy whipped topping and crunchy toffee bits. It’s a perfect make-ahead dessert for holidays, parties, or anytime you want to impress your guests. Easy to make, impossible to resist!
Ingredients
1 box devil’s food cake mix (15.25 oz)
1 box instant chocolate pudding mix (3.9 oz)
¾ cup sour cream
¾ cup vegetable oil
3 large eggs, lightly beaten
2 teaspoons pure vanilla extract
½ cup warm water
1 can sweetened condensed milk (14 oz)
1 cup salted caramel sauce, divided
Pinch of flaky sea salt
8 oz frozen whipped topping, thawed (Truwhip or Cool Whip)
1 cup Heath English toffee bits
Instructions
-
Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper or spray with non-stick cooking spray. -
Mix the Cake Batter:
In a large mixing bowl or stand mixer, combine the cake mix, pudding mix, sour cream, oil, eggs, vanilla, and warm water. Beat on medium speed for about two minutes, scraping down the sides as needed, until smooth. -
Bake the Cake:
Pour the batter into the prepared pan and spread it evenly. Bake for 30–35 minutes, or until the cake springs back when gently touched and a toothpick comes out clean. -
Make the Caramel Mixture:
While the cake bakes, whisk together the sweetened condensed milk, ¾ cup of caramel sauce, and a pinch of flaky sea salt until well combined. -
Poke the Cake:
When the cake is fresh out of the oven, use the handle of a wooden spoon or a smoothie straw to poke holes evenly across the surface, about an inch apart. -
Add the Caramel Soak:
Pour the caramel mixture slowly over the cake, making sure it fills the holes and spreads evenly across the top. -
Cool and Chill:
Let the cake cool to room temperature, then cover and refrigerate for at least 4 hours. Chilling allows the caramel mixture to absorb completely, making the cake more flavorful and easier to slice neatly. -
Top the Cake:
Once chilled, evenly layer the thawed whipped topping across the surface. Sprinkle on the toffee bits and drizzle with the remaining ¼ cup of caramel sauce. -
Serve:
Slice into squares and serve cold for the best texture and taste.
Notes
Use a high-quality caramel sauce for the best flavor. Mrs. Richardson’s and Stonewall Kitchen are excellent store-bought options. For a less sweet version, reduce the caramel slightly or add a bit more sea salt to the mix. This cake tastes even better the next day after chilling overnight.
- Prep Time: 20 minutes
- Cook Time: 35 minutes Chill Time: 4 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 36g
- Carbohydrates: 52g
- Protein: 4g