Description
This Easy Chocolate Poke Sheet Cake is a rich and moist dessert that combines a fudgy chocolate cake with a luscious chocolate pudding filling. It’s perfect for any occasion and simple to make, featuring a classic poke cake technique where holes are made in the baked cake to let the pudding seep in, creating an irresistibly gooey texture.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1.5 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup hot water or hot coffee
For the Pudding Filling
- 1 packet (3.9 oz) instant chocolate pudding mix
- 2 cups cold milk
For the Frosting
- 1 container (8 oz) whipped topping, thawed or homemade whipped cream
- Optional: chocolate shavings or sprinkles for garnish
Instructions
- Prepare the Cake Batter: Preheat the oven to 350°F (175°C). In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk the buttermilk, oil, eggs, and vanilla. Combine the wet and dry ingredients and stir until smooth. Gradually add hot water or coffee, mixing until fully incorporated; the batter will be thin.
- Bake the Cake: Pour the batter into a greased or parchment-lined 9×13 inch baking pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool for about 10 minutes.
- Poke the Cake: Using the handle of a wooden spoon or a skewer, poke holes evenly all over the top of the warm cake, spacing about 1 inch apart. Be careful not to go through the bottom.
- Prepare the Pudding: While the cake is baking, whisk together the instant chocolate pudding mix and cold milk until thickened, about 2 minutes.
- Fill the Cake: Spoon or pour the pudding evenly over the top of the cake, allowing it to seep into the holes and saturate the cake’s interior. Refrigerate the cake for at least 1 hour to let the pudding set and the cake absorb the flavors.
- Frost the Cake: Before serving, spread the whipped topping evenly over the pudding layer. Garnish with chocolate shavings or sprinkles if desired.
- Serve: Cut into squares and serve chilled for a moist, rich chocolate dessert that’s easy to make and impresses every time.
Notes
- For enhanced chocolate flavor, substitute hot water with hot brewed coffee when making the cake batter.
- Make sure the cake has cooled slightly before poking holes to prevent it from breaking apart.
- Use chilled milk for pudding to achieve the best thickening and texture.
- This cake is best served chilled but can be stored in the refrigerator covered for up to 4 days.
- For a dairy-free version, use nondairy milk and dairy-free pudding mix and whipped topping.
