Delicious and moist chocolate caramel cake recipe is made with a boxed cake mix cake soaked in sweet caramel sauce and then frosted with whipped topping and heath bits. I love how easy it is and it’s ready in under an hour!
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Caramel and Chocolate Cake
Poke cakes, like this easy strawberry poke cake and Oreo Cookie Poke cake, are some of the simplest dessert recipes that always turn out amazing! It looks much more intricate than it is, and because it’s so easy to make, it makes for a great last-minute dessert for any sort of gathering, special occasion, or otherwise.
This caramel chocolate poke cake is such a favorite of every time I make it! A delicious cake filled with caramel sauce not only on the top but all the way inside too, and a whipped topping. It’s made with 4 store-bought ingredients, which means there’s no piping bag, candy thermometer, or layer cake involved.
Serve a slice with a cold glass of milk for the kids or a glass of white wine for the adults, and watch how quickly that slice disappears!
Ingredients You Will Need
Below is a list of the ingredients you’ll need to gather to make this cake. Scroll down to the full recipe card with amounts.
- German chocolate cake mix: You’ll also need the ingredients called for on the box (usually eggs, oil, and water). I love the rich chocolate flavor of this cake.
- Caramel sauce: I used store-bought caramel sauce. If you prefer to make yours from scratch, I have a great homemade caramel sauce recipe for you.
- Cool Whip: Like Cool Whip. Bring it out to thaw before using it so it spreads evenly and easily.
- Heath bar pieces: These add a crunchy element on top, which makes for a fun texture. The flavors of the toffee and chocolate enhance the overall taste of each bite.
Variations/ Substitutions
1. Use any favorite chocolate cake mix or homemade chocolate cake batter.
2. Try a homemade salted caramel sauce for a salted caramel chocolate cake instead.
3. Use a stabilized whipped cream instead of Cool Whip, or a completely different frosting if preferred. I’ve heard a salted caramel buttercream is kind of amazing. A chocolate frosting or American buttercream frosting would be just as great too.
4. Add mini chocolate chips and/or chocolate sprinkles or shavings as garnish. They can even be added to the batter if you’d like.
5. If it’s a birthday cake, add sprinkles!
6. You can also top the cake with chocolate sauce and/or extra caramel on top.
How to Make this Chocolate Cake Recipe
This recipe will come together with just 10 minutes of prep time and 4 main ingredients. Follow these easy steps, and you’ll be indulging in no time!
Step 1: Bake the cake according to the package directions for a 9×13-inch cake. Once the cake is out of the oven, allow it to cool completely.
Step 2: Use the handle of a wooden spoon or a thick wooden skewer to poke holes halfway through the cake. Make sure the holes are even across the entire cake; otherwise, some pieces of this moist chocolate cake won’t have as much gooey caramel.
Step 3: Add the caramel to a microwave-safe bowl and heat in the microwave for about 30 seconds. Stir and pour the caramel over the entire cake. Spread it into all of the holes.
Step 4: Spread the Cool Whip on top of the cake and sprinkle with Heath Bar pieces on top.
Tips
- Add a little hot coffee or espresso powder into the batter for a mocha flavor.
- For best results, chill the cake in the fridge and let the cake absorb the caramel as much as possible. It’s even better the next day.
- If you’re storing the entire cake overnight before serving it, you can cover the dish with plastic wrap before refrigerating it.
- Serve this decadent cake with a scoop of vanilla ice cream because, why not?!
How to Store Leftovers
Refrigerate: To store leftovers, keep any remaining slices in an airtight container in the fridge for up to 3 days. Then, try to refrain from eating them all at midnight.
Freeze: Chocolate caramel cake also freezes beautifully for up to 2 months. Thaw in the fridge and enjoy!
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Caramel Chocolate Cake
Ingredients
- German chocolate cake mix plus eggs, oil, and water called for in package instructions
- 12 ounces caramel sauce
- 8 ounces Cool Whip
- 4 ounces Heath bar pieces
Instructions
- Bake the cake according to the package directions for a 9×13-inch cake. Allow the cake to cool completely after removing from the oven.German chocolate cake mix
- Using a thick wooden skewer or the handle of a wooden spoon, poke holes all around the cake. (just about halfway through, not all the way to the bottom to of the cake)
- Pour the caramel sauce into a microwave-safe bowl and heat for approximately 30 seconds.12 ounces caramel sauce
- Pour the heated caramel over top of the entire cake and spread it into the holes.
- Spread the Cool Whip over top of the cake8 ounces Cool Whip
- Sprinkle the Heath bar pieces over the whipped topping.4 ounces Heath bar pieces
Notes
- Use any favorite chocolate cake mix or homemade chocolate cake batter.
- Use a stabilized whipped cream instead of Cool Whip, or a completely different frosting if preferred. I’ve heard a salted caramel buttercream is kind of amazing. A chocolate frosting or American buttercream frosting would be just as great too
- Add mini chocolate chips and/or chocolate sprinkles or shavings as garnish. They can even be added to the batter if you’d like.
- Top the cake with chocolate sauce and/or extra caramel.
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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