Mocha Poke Cake
I’ve been making this mocha poke cake for easy weeknight dessert rescues and potlucks for years. It’s a simple chocolate box cake upgraded with coffee-soaked sweetened condensed milk, a ribbon of chocolate syrup, and a cloud of whipped topping. The result is rich, moist, and just the right amount of coffee-kissed chocolate — perfect when you want an impressive dessert without fuss.
Why you’ll love this dish
This cake hits the sweet spot between cozy and show-stopping. It comes together quickly, uses a short shopping list, and feeds a crowd — ideal for birthdays, casual get-togethers, or any time you crave a coffee-chocolate fix. Because the cake soaks up a sweet coffee mixture, each forkful is moist and deeply flavored without needing complicated ganaches or long frosting times.
“Mocha heaven in a tray — moist, coffee-forward, and every bite melts in your mouth.” — a friend who couldn’t stop going back for seconds
Quick note: if you like riffing on poke cakes, you might enjoy other easy variations like this butter pecan praline poke cake — another great potluck option.
How this recipe comes together
This is a straightforward, time-saving dessert. You bake a standard 9×13 chocolate cake from a mix, let it cool slightly, then poke holes all over the top. A mixture of brewed coffee and sweetened condensed milk is poured over the cake so it soaks into those holes. A drizzle of chocolate syrup deepens the flavor. After chilling, the cake is finished with a generous layer of whipped topping and a dusting of cocoa powder if you like. Plan for about 15 minutes active work and at least 4 hours chilling.
Gather these items
- 1 box chocolate cake mix (use your favorite brand)
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil (substitute: melted butter for a richer flavor)
- 1 cup brewed coffee, cooled (espresso or strong coffee if you want more coffee punch)
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup chocolate syrup (plus extra for drizzling)
- 1 tub (8–12 oz) whipped topping, thawed if frozen (or stabilized whipped cream)
- 1/4 cup cocoa powder (optional, for dusting)
Ingredient notes:
- For gluten-free: use a gluten-free chocolate cake mix.
- For dairy-free: look for sweetened condensed coconut milk and a dairy-free whipped topping.
- If you prefer less sweetness, reduce the chocolate syrup drizzle to 1/3 cup.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment.
- In a large bowl, whisk the cake mix, eggs, water, and vegetable oil until the batter is smooth and uniform. Scrape the bowl so no dry pockets remain.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake 30–35 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Remove the cake from the oven and let it cool on a rack for 10 minutes. It should still be warm for the next step.
- Using a fork (or the handle of a wooden spoon), poke holes evenly across the entire surface of the cake. Holes about 1/2 inch apart work well.
- Stir the cooled brewed coffee into the sweetened condensed milk until combined. Slowly pour this mixture over the cake, making sure it soaks into the holes. Use a spatula to gently press the mixture into any spots that seem dry.
- Drizzle the chocolate syrup evenly over the soaked cake. Cover with plastic wrap and refrigerate at least 4 hours or overnight to set and chill.
- Before serving, spread the whipped topping into an even layer. Dust with cocoa powder if desired. Slice and serve chilled.
Best ways to enjoy it
- Serve slices chilled on dessert plates. A small dollop of extra whipped cream or a scoop of vanilla ice cream makes it more indulgent.
- Pair with a fresh cup of coffee or a milk-based latte to double down on the mocha notes.
- For a party, cut into small squares and top each with a coffee bean or chocolate curl for an easy buffet presentation.
- If you want a brighter contrast, serve with fresh berries on the side.
Want other poke-cake inspiration for holidays or themed gatherings? Try this festive Christmas poke cake for seasonal flair.
Storage and reheating tips
- Refrigerate leftovers in an airtight container or keep the pan covered tightly with plastic wrap. Because it contains sweetened condensed milk and whipped topping, store it in the fridge and don’t keep it at room temperature for more than 2 hours.
- It will stay fresh 3–4 days in the refrigerator. The texture softens over time but remains tasty.
- Freezing: you can freeze slices wrapped tightly in plastic and foil for up to 2 months. Thaw in the refrigerator overnight before serving. Note: whipped topping may change texture slightly after freezing.
- Food safety: always use cooled brewed coffee in the condensed milk mixture to avoid warming the cake and encourage bacterial growth.
Helpful cooking tips
- Use cooled coffee. Hot coffee will make the condensed milk too thin and could make the cake soggy.
- Poke holes while the cake is still warm; warm cake absorbs liquids more readily.
- Pour the coffee-condensed milk mixture gradually and let it settle between pours to ensure even absorption.
- For cleaner slices, chill thoroughly and use a sharp knife wiped between cuts.
- If you plan to transport the cake, assemble up to the chocolate syrup step, chill, then add whipped topping right before serving to avoid smearing.
Creative twists
- Espresso boost: replace brewed coffee with concentrated espresso for a bolder mocha flavor.
- Salted caramel mocha: swap half the chocolate syrup for salted caramel sauce and sprinkle flaky sea salt on top.
- Peanut butter mocha: swirl 1/3 cup smooth peanut butter into the whipped topping for a nutty layer.
- Fruit accent: layer sliced bananas or strawberries between the whipped topping and cake for freshness.
- Dietary swaps: use gluten-free mix, vegan condensed coconut milk, and dairy-free whipped topping for a vegan-friendly version.
If you like coconut and fruit combinations, check this tropical take on poke cake: coconut raspberry poke cake.
Your questions answered
Q: How long does the cake need to chill before serving?
A: At least 4 hours for best texture and flavor. Overnight chilling makes the flavors meld and yields the cleanest slices.
Q: Can I use instant coffee instead of brewed coffee?
A: Yes. Dissolve instant coffee or espresso powder in the water used for the batter or in hot water, then cool. Use about 1–2 teaspoons instant coffee dissolved in 1 cup water for a balanced flavor.
Q: Can I make this ahead for a party?
A: Absolutely. Prepare through the chilling step and add whipped topping just before serving if you need a fresher look. The cake itself can be made the day before.
Q: Is this safe to leave out at room temperature?
A: Because of the sweetened condensed milk and whipped topping, keep the cake refrigerated and avoid leaving out for more than 2 hours.
Conclusion
If you want another tested riff on mocha poke cake, the classic Mocha Poke Cake offers a tried-and-true approach. For a coffee-forward version with extra decadence, see this take on Mocha Poke Cake: Perfect dessert for chocolate and coffee lovers! And if you’re curious about an extra-rich spin, check out Death By Mocha Poke Cake • The Crumby Kitchen for inspiration.
Mocha Poke Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment.
- In a large bowl, whisk the cake mix, eggs, water, and vegetable oil until the batter is smooth and uniform. Scrape the bowl to ensure no dry pockets remain.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Remove the cake from the oven and let it cool on a rack for 10 minutes.
- Using a fork (or the handle of a wooden spoon), poke holes evenly across the entire surface of the cake, about 1/2 inch apart.
- Stir the cooled brewed coffee into the sweetened condensed milk until combined.
- Slowly pour the coffee-condensed milk mixture over the cake, ensuring it soaks into the holes. Use a spatula to gently press the mixture into any dry spots.
- Drizzle the chocolate syrup evenly over the soaked cake.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set and chill.
- Before serving, spread the whipped topping into an even layer over the cake.
- Dust with cocoa powder if desired. Slice and serve chilled.
