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–+ servings

Mocha Poke Cake

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A simple yet impressive mocha poke cake made with chocolate cake mix, coffee-soaked sweetened condensed milk, and topped with whipped topping, perfect for potlucks and casual gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 4 hours 15 minutes
Servings: 16 servings
Course: Cake, Dessert
Cuisine: American
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake
  • 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.
For the Coffee Mixture
  • 1 cup brewed coffee, cooled Espresso or strong coffee for more flavor.
  • 1 14 oz can sweetened condensed milk
  • 1/2 cup chocolate syrup Plus extra for drizzling.
For the Topping
  • 1 tub (8–12 oz) whipped topping, thawed Or use stabilized whipped cream.
  • 1/4 cup cocoa powder Optional, for dusting.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment.
  2. 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.
  3. 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.
  4. Remove the cake from the oven and let it cool on a rack for 10 minutes.
  5. 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.
Soaking the Cake
  1. Stir the cooled brewed coffee into the sweetened condensed milk until combined.
  2. 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.
  3. Drizzle the chocolate syrup evenly over the soaked cake.
  4. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set and chill.
Finishing Touches
  1. Before serving, spread the whipped topping into an even layer over the cake.
  2. Dust with cocoa powder if desired. Slice and serve chilled.

Nutrition

Serving: 1gCalories: 280kcalCarbohydrates: 45gProtein: 3gFat: 10gSaturated Fat: 4gSodium: 200mgFiber: 1gSugar: 28g

Notes

Store leftovers in an airtight container in the refrigerator for 3–4 days. Can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.
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