Description

This Easy Chocolate Poke Sheet Cake is a rich, moist dessert perfect for any occasion. The cake is baked to perfection, then poked with holes and filled with a luscious chocolate pudding, making every bite indulgent and flavorful. Simple to prepare yet impressive, this sheet cake offers a delightful texture and intense chocolate satisfaction ideal for family gatherings or casual treats.

Ingredients

For the Cake:

2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Pudding Filling:

1 package (3.9 oz) chocolate instant pudding mix
2 cups cold milk

For the Topping:

1 tub (8 oz) whipped topping or whipped cream
Chocolate shavings or sprinkles (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Cake Batter: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, vegetable oil, and vanilla extract, and beat with an electric mixer on medium speed until well combined. Carefully stir in the boiling water, creating a thin batter.
Bake the Cake: Pour the batter into a greased 9×13-inch sheet pan. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Poke the Cake: Once the cake is baked and still warm, use the handle of a wooden spoon or a fork to poke holes all over the surface evenly.
Prepare the Chocolate Pudding: In a medium bowl, whisk together the instant pudding mix and cold milk until thickened according to the package instructions.
Fill the Cake: Pour the pudding evenly over the cake, pressing it gently into the holes to fill them completely. Spread any remaining pudding evenly over the cake.
Chill the Cake: Refrigerate the cake for at least 2 hours to let the pudding set and the flavors meld.
Add the Topping: Before serving, spread the whipped topping over the cake and garnish with chocolate shavings or sprinkles if desired.

Notes

You can substitute whole milk with any milk of your choice, but whole milk provides the best pudding consistency.
For an extra rich cake, add 1/2 cup sour cream to the batter.
Make sure to poke the holes while the cake is still warm to allow the pudding to seep in deeply.
Store leftovers covered in the refrigerator for up to 4 days.
To make it gluten-free, use a gluten-free all-purpose flour blend.